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.
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