Gluten-Free Angel Food Cake

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch) 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water or unsweetened plant-based milk 1 cup warm water or unsweetened plant-based milk
• 2 large eggs, separated (ensure yolks and whites are completely separated) 2 large eggs, separated (ensure yolks and whites are completely separated)
• 3 tbsp neutral-flavored oil (like canola or vegetable oil) or melted vegan butter 3 tbsp neutral-flavored oil (like canola or vegetable oil) or melted vegan butter

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure these dry ingredients are thoroughly combined for even distribution.

2. 2

   In a separate medium bowl, gently whisk together the warm water or plant-based milk, egg yolks, and neutral-flavored oil or melted vegan butter until just combined. Avoid over-mixing at this stage.

3. 3

   Gradually pour the wet ingredients into the bowl with the dry ingredients, mixing with a whisk or spatula until a smooth, thick batter forms. The batter will be stickier than conventional batters due to the absence of gluten.

4. 4

   In a clean, dry bowl, whip the egg whites until stiff peaks form, which means the peaks will stand straight up when the whisk is lifted. This process usually takes about 5-7 minutes with an electric mixer. Gently fold about one-third of the whipped egg whites into the batter to lighten it, then carefully fold in the remaining egg whites until just incorporated, being careful not to deflate them.

5. 5

   Pour the batter into an ungreased 9-inch angel food cake pan or tube pan. Gently run a knife or skewer through the batter to release any large air pockets. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the cake is golden brown, springs back lightly when touched, and a toothpick inserted into the center comes out clean.

6. 6

   Immediately invert the cake pan onto a wire rack or the neck of a bottle to cool completely upside down. This prevents the cake from collapsing and ensures its signature airy texture. Once fully cooled, carefully run a thin knife around the edges of the pan to release the cake.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.