The polls are in, and there was a resounding victory cry on my Facebook page for a gluten free Angel Food Cake recipe! I’m happy to oblige, as fresh berries and hot days naturally call for a light dessert complemented by the flavorful fruits so abundant this time of year.
Plus, I love a challenge, and I’d heard from far too many of you who were craving a great gluten free Angel Food Cake recipe, having had bad experiences with heavy gluten free flours, trying and failing to make one themselves.
The good news is these failures aren’t your fault; it was likely the fault of your heavy, gritty gluten free flours.
The nice thing about making an Angel Food Cake with my gfJules™ Flour is that its properties are super similar to a light, fine, wheat-based cake flour. Since there is no grit or funky aftertaste with my flour, the clean flavor of this light cake shines through without even a hint of being gluten-free.
Customer Kimberly M. even used a bundt pan with this recipe and it turned out beautifully!
A tube pan with detachable bottom and “feet” is ideal for baking angel food cake.
So put any reservations aside about making a gluten free Angel Food Cake. This recipe is easy, and requires nothing more than a good mixer (with whisk attachment) and a tube pan.
Oh, and the right flour.
Seriously, don’t go near this recipe with a brown rice flour or bean flour blend. Just don’t! You want light and fluffy, don’t you? My award-winning gfJules Flour will get you there with this recipe and any other your heart desires.
Here’s what some other customers said about this yummy recipe made with my gfJules Flour:
“Wow. Just wow. I used to eat Angel Food Cake all the time as a child, and this gluten free version is EXACTLY how I remember the non-gluten free version!” ~Esther
“Gluten free angel food cake is virtually indistinguishable. With all of those beaten egg whites, the cup of flour is really only a binder. And Jules light fluffy flour is simply perfection.” ~Dawn B.
Don’t waste your time and energy when the results will just be sad (and will make you sad). I want the best for you and for your baking! Trust others who have enjoyed sweet success with this recipe using my gfJules Flour. This heavenly good cake could soon be on your table ….
One more note about this recipe. If you’re the kind of person (like I am) who hates to waste any food, you’re going to want some recipes for all those leftover egg yolks!
Make challah bread! It’s my favorite way to not waste the yolks! My favorite use for egg yolks is to make this divine gluten free Challah Bread
which just so happens to use 5 egg yolks — double that, and it’s the perfect solution (this bread freezes well, too! Another option is to freeze leftover yolks
for custard or curds!
You may be able to find cartons of just whites at the store, but always read the manufacturers’ suggested uses, as most will say that they are not recommended for whipping; if that is the case, they will not work well for recipes like this gluten free angel food cake.
1 cup (135 gr.) gfJules™ All Purpose Gluten Free Flour
2/3 cup + ¾ cup white sugar, divided
10 oz. egg whites (approximately 10 large egg whites)
1 ½ tsp. cream of tartar
¼ tsp salt
1 tsp. pure vanilla extract
½ tsp. almond extract
strawberries or other fresh berries, shaved almonds, whipped cream …
Have a 9 or 10-inch tube pan ready, but DO NOT OIL IT!
Separate eggs, discarding the yolks or using for another recipe (like challah!). If any yolk sneaks into your whites, scoop it out with the egg shell, or just make your life easier and use pasteurized egg whites.
Measure and transfer egg whites to a clean metal mixing bowl. Allow to sit for 30 minutes, or until they’ve come to room temperature.
Adjust oven racks so they are in the lowest positions. Preheat oven to 325° F (static).
Whisk together the gfJules™ Flour and 2/3 cup sugar in a small bowl, then set aside.
Add cream of tartar, salt and two extracts to egg whites, then beat on medium speed until fluffier, with soft peaks, approximately 4 minutes.
Gradually add ¾ cup sugar while beating, then increase mixer speed to high and beat until stiff peaks form, approximately 4 more minutes.
Slowly fold in flour mixture, about 1/2 cup at a time, stirring gently with a rubber spatula to incorporate the dry ingredients without beating the egg whites down.
Transfer to the un-greased tube pan. If many air pockets remain, cut through batter with a butter knife to release larger pockets.
Bake approximately 35-40 minutes, or until the top is lightly browned, dry and springs back to the touch. A toothpick inserted into the center of the cake should come out clean.
Remove cake from the oven and invert the pan over top of a glass (like a wine or liquor) bottle so that the cake is suspended upside-down to cool for approximately 1 hour. The cake may fall out of the pan during cooling, so check frequently to make sure it doesn’t smash the top of the cake, if so.
If the cake does not release during cooling, run a butter knife around the inside and center tube of the pan. Gently flip to a platter or serving plate.
I hope you love this recipe as much as we do!
Pin it for later!