I was on a baking roll this weekend...
My mom had Celiac Disease when she was a child and while she may have out grown it, she still tries to stay away from gluten as much as possible. Since it was Mother's Day this weekend I wanted to make her favorite dessert, angel food cake, gluten free. We topped this cake with strawberries and whipped cream for a fantastic GF strawberry shortcake.
1.5 cups eggs (anywhere from 9-12 eggs)
1 1/4 cups confectioners' sugar
1 cup GF all-purpose flour **
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
**I used the GF flour mix that I have been using for all my other baking, but from what I was reading on other websites almost any flour mixture would work. I even read that one woman used rice flour and it worked just fine, but I didn't want to risk it on Mother's Day...something I may experiment with later.
Now, this is in no way cheaper than buying angel food cake mix as it take almost a dozen eggs, but it is GF...AND you know every ingredient you are putting into it and into your body...somethings I don't think you can't put a price on!
(Sorry, no picture, it got eaten long before I thought about taking one)