Gluten-Free Yellow Cake

Long time no blog....
Long story short, the neurologist has had me go on an elimination diet again.
I've been experimenting w/ wheat & dairy free recipes.

Here's one for yellow cake:

1 cup brown rice flour
1/2 cup sweet rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups organic sugar
2/3 cup applesauce
1 cup rice milk
2 teaspoons gluten-free vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour 1 9x13" pan.

2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.

4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

I purchased some chocolate frosting in a mix. So to try the chocolate frosting I had to make chocolate cake! I found this recipe on the web but I have tweaked it.

Since I have also eliminated MSG, I don't eat anything w/ vinegar. That means mayonnaise. A quick tour of gluten-free recipes and I realized that they all call for mayonnaise. I have substituted with applesauce.

I haven't bought any gluten-free vanilla extract yet or baking powder. So I guess technically I haven't actually made a gluten-free cake. At least I will get a good idea if this is worth making again or not!!

Oh, my 9 year-old just started a dairy free diet, so my kids will be the final judge to see if I should use this recipe again!

Also, the original recipe called for 1 1/2 c. rice flour. I purchased some sweet rice flour so decided to divide it up between brown rice flour (healthy) and sweet rice flour!!!

well, the cake was a hit! put on the frosting a little too soon before the cake was completely cooled. It was hard to spread and was melting


the frosting was still awesome and it turned all soft and creamy.

You would NEVER know that the cake was gluten/wheat free.

This was definitely a hit!!!!!!!!!!!!

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