ricey pound cake gluten free

How To Make ricey pound cake gluten free

• 1

  for 5,000 feet
  oven temp 350
  Grease the bottom of a loaf pan (8x4x2) and line it with waxed paper.
• 2

  in a prep bowl mix the fallowing with a whisk.
  rice flour, baking powder, salt.
• 3

  beat egg whites until stiff but not dry.
• 4

  in a mixer bowel blend butter, olive oil until soft and well blended.
  add sugar blend to a fluff.
  add the egg yokes and vanilla. blend well.
• 5

  by alternating, add flour mix and milk to the butter/sugar mixture.
  using medium speed until well blended.
• 6

  to the batter. fold in the egg whites.
• 7

  pour into prepared loaf pan.
  cut though the batter with a knife a few times to release air pockets.
  
  bake at 350 F for 65 minutes.
• 8

  7,500 feet:reduce baking powder to 3/4 teaspoon.
  
  10,000 feet:reduce baking powder to 1/2 teaspoon.
  
  sea level: increase baking powder to 2 teaspoon. reduce baking time to 50 min.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card