Cake flour is used in angel food cakes because it contains low protein, which means less gluten. This makes baking a gluten free angel food cake ideal! Because cake flour is a finer texture than regular wheat flour, it is extremely important that you use a superfine gluten free flour for this recipe. I used my Gluten Free All-Purpose Flour Blend, which is made up of superfine white rice flour. You’ll find the link below. I use it in most of my baking recipes. However, I did not use my Gluten Free Cake Flour Blend recipe in this cake, as it contains leaveners such as baking soda and baking powder, which you do not want to add to an angel food cake. Angel food cake uses egg whites as the leavener, and a bit of cream of tartar to stabilize the egg whites and prevent them from drying out. It contains no fat, making this an ideal dessert for waistline watchers!
Note: Look for recipes like this in my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes.
Prep: 30 minutes
Cook: 40 minutes
Inactive: 90 minutes
An easy gluten free angel food cake recipe which may be served with fruit, fruit sauce, whipped cream, mousse, custard, and much more. Tastes like the real thing!
Ingredients:
Instructions:
Tips
*To test for soft peaks, touch the egg whites with a spoon and withdraw. The egg whites should become pointy and curl at the end.
This is a sweet cake. Therefore, if serving with whipped cream, consider using my Lightly Sweetened Whipped Cream Recipe. People convert to making homemade versus canned after tasting it.
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It is very disappointing that these gluten free recipes all promote rice flour, and gluten free community is consuming too much rice flour, especially children. Most rice flour have high Arsenic content, and brown rice has high level of phytic acid.
I am curious how as to why Gluten free recipe do not use other gluten free flours,
like Buckwheat flour, Millet and coconut flour etc. There are many others gluten flours that can be used.
One thing I was wondering is, if the eggs are properly whipped, how does the height of the cake compare to an Angel Food cake using regular cake flour?
I'm wondering because my mom and sister are GF and every Christmas I make my grandmother's orange chiffon cake (it's like angel food, but uses oil as well.) I'd hate for them to miss out on it, so I was intrigued by this post.
I've been a vegetarian for about a decade so I know what it's like when family doesn't adapt to dietary needs, and since I'm the only one who can make grandma's cake, I know mom & sis would be THRILLED to still be able to eat it.
Have a wonderful day!
If I wanna use whole eggs to replace all the egg whites, how many should I use (6 maybe) ?Thank you.
Hi Ann,
There are about 3 tablespoons of liquid in one large egg. The whites amount to about 2 tablespoons and the yolk is almost 1 tablespoon. However, if you substitute whole eggs for egg whites, it will not rise and be spongy like angel food cake. You will make a yellow cake recipe, but altered a bit. For a yellow cake recipe, see these recipes: http://glutenfreerecipebox.com/gluten-free-yellow-cake/, http://glutenfreerecipebox.com/gluten-free-yellow-butter-cake/ and http://glutenfreerecipebox.com/gluten-free-dairy-free-cake/.
Good luck and enjoy!
Carla
I did not know that. Learning something new every day
My first attempt - my angel food cake did not rise to the level I expected, but it has a good taste. I used brown rice flour. The recipe called for soft peaks. How long should I mix to get the soft peaks. This could have been my problem not mixing long enough.
Thanks
Joan
Hi Joan,
Sorry to hear that your cake did not rise enough. Doing a quick Google search resulted in finding these wonderful tips that may help you: http://www.selfgrowth.com/articles/it-s-angel-food-cake-hell-if-you-mix-it-wrong-0.
Carla
I am wondering if anyone has suggestions as to how to cut down on the sugar a bit, like using honey and/or stevia? Nothing artificial though. Thank you!
carla never mind, when i printed the recipe out the end of step #4 did not print I see it now, thanks,
Hi Carla: This is my first attempt, and I'm still in the process of making...i didn't see where you say what to do with the sugar you set aside? Does it get used somewhere else that I'm not finding or are we done with it, and what can be done with it?
Thanks!
Not sure if you're still answering questions (I hope so!) but I was wondering if regular gluten-free all purpose flour would work as well? Thanks in advance!
Huda,
While all gluten-free all-purpose flours are not alike, because this one calls for so many eggs that an all-purpose flour would work fine. Please let us all know how your's turns out and what flour mix you used.
Carla
This is fabulous! My first attempt at this recipe, I used GF oat flour. It was super moist and tasty, but it did have a slight tan color to the cake. It didn't have that chewy texture like angel food cake, but it was very light and springy. My second attempt, I used only tapioca flour (no blend) and not only is the cake is white as snow, but it had the most perfect texture! Delicious! Thank you for this recipe!!M
This surely will make a great dessert for mothers day