Bobs Red Mill, Stone Ground White Rice Flour, 24 oz (680 g)

Gluten Free Yellow Cake

• 1 cup White Rice Flour
• 2 Tbsp Tapioca Flour
• 6 Tbsp Potato Starch
• 1 tsp Xanthan Gum
• 1/4 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Sea Salt
• 6 Tbsp Unsalted Butter (room temperature)
• 1 cup Sugar
• 2 large Eggs, beaten
• 1 tsp Vanilla
• 1-3/4 tsp Grated Lemon Peel
• 3/4 cup Buttermilk

Preheat oven at 350°F. Coat one 8" x 4" nonstick loaf pan with cooking spray. Set aside. In medium bowl, sift together the flours, xanthan gum, baking powder, baking soda, and salt; set aside. Using an electric mixer and a large mixing bowl, cream together the butter and sugar on medium speed until light and fluffy. Mix in the eggs on low speed until blended. Ass the vanilla and grated lemon peel. On low speed, beat the dry ingredients in the butter mixture, alternating with the buttermilk—beginning and ending with the dry ingredients. Mix just until combined. Spoon the batter into the prepared pan and smooth top. Bake the cake for about 50 minutes or until top is golden brown and a cake tester inserted into center comes out clean. Cool cake in pan for about 5 minutes, then remove from pan and cool on rack. Makes 12 servings.

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