- 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 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, 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.
Reviews for Gluten-Free Angel Food Cake
"This recipe is pretty good--it looks beautiful with good texture. Unfortunately after a few bites I really noticed the taste and texture of the cornstarch. Maybe next time I'll decrease to 1 T and increase the rice flour."
"Best angel food cake I have ever eatenhu?lllkkkk"
"I'm looking for gluten-free AND sugar-free. Can a sugar substitute like Splenda or Purevia or Swerve be used instead of sugar?"
"Unbelievable. Might sound dramatic but I shrieked with glee at first bite! Taste and texture EXACTLY like normal angel food cake. This will be my go to cake in the future. THANKYOU!!!!!!"
"Made this for my Celiac husband, who misses his favorite dessert. A little denser than regular angel food cake, but tastes just as delicious. I actually prefer the denseness in this version."