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Gluten-Free Angel Food Cake

 Gluten-Free Angel Food Cake
My daughter can't have gluten, and my husband is diabetic, so there are a lot of special recipes at our house. This cake is always on our family gathering table. —Anne Wiebe, Gladstone, Manitoba
16 ServingsPrep: 15 min. Bake: 45 min. + cooling


  • 1-1/2 cups egg whites (about 10)
  • 3/4 cup plus 1/2 cup sugar, divided
  • 1/4 cup cornstarch
  • 1/4 cup white rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch
  • 1-1/2 teaspoons cream of tartar
  • 3/4 teaspoon salt
  • 3/4 teaspoon McCormick® Pure Vanilla Extract
  • Assorted fresh fruit, optional


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch
  • together twice; set aside.
  • Add cream of tartar, salt and vanilla to egg whites; beat on medium
  • speed until soft peaks form. Gradually add remaining sugar, about 2
  • tablespoons at a time, beating on high until stiff peaks form.
  • Gradually fold in flour mixture, about 1/2 cup at a time.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through the
  • batter with a knife to remove air pockets. Bake on the lowest oven
  • rack at 350° for 45-50 minutes or until lightly browned and
  • entire top appears dry. Immediately invert pan; cool completely,

2 of 2

Gluten-Free Angel Food Cake (continued)

Directions (continued)

  • about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake to a
  • serving plate. Top with fresh fruit if desired. Yield: 16 servings.
Nutritional Facts: 1 slice (calculated without fruit) equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 149 mg sodium, 23 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.