This is yummy!! Soft, springy, moist...I used coconut milk for the milk and made cupcakes. I frosted a couple of them, but found I liked them better without the frosting.
I couldn't taste any coconut flavor, or the mayonnaise, either.
Next time I think I might use lemon extract instead of the vanilla.
This was submitted by Amy at
http://allrecipes.com/Recipe/Gluten-...ke/Detail.aspx
Quote:
INGREDIENTS
* 1 1/2 cups white rice flour
* 3/4 cup tapioca flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 3 teaspoons baking powder
* 1 teaspoon xanthan gum
* 4 eggs
* 1 1/4 cups white sugar
* 2/3 cup mayonnaise
* 1 cup milk
* 2 teaspoons gluten-free vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.
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