Angel food cake has a wonderfully light texture. You can make it gluten-free. The key is using the right flour blend and following specific steps. This recipe shows you how.
This cake uses egg whites for its structure, not gluten. This makes it a good candidate for a gluten-free version. The challenge is finding a flour substitute that works. A gluten-free flour blend with xanthan gum helps. Xanthan gum acts like gluten. It gives the cake structure so it doesn’t fall apart. Adding cornstarch keeps the cake light.
Making this cake is about technique. It relies on whipping egg whites and folding in ingredients carefully. These steps create the cake’s height and airy feel. Baking in an ungreased tube pan is important. Inverting the cake to cool upside down is an essential step that ensures proper structure and prevents collapse. These steps help the cake keep its shape.
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The Story Behind This Gluten-Free Angel Food Cake Recipe
Why This Recipe Works Well
Finding a good gluten-free angel food cake was hard at first. Regular gluten-free flour blends made the cake dense. The secret turned out to be a carefully crafted flour blend enhanced with xanthan gum for optimal binding and texture. This ingredient helps the cake hold together. Adding cornstarch also helped. It made the texture lighter and closer to the original cake.
A Reliable Recipe for Gluten-Free Baking
This recipe is simple and works well. It uses easy-to-find ingredients. The method is straightforward. Whipping the egg whites correctly is key. Folding in the dry ingredients gently is also important. These steps help the cake rise and stay light. Once you know the method, you can make this cake anytime. You might also like making Gluten-Free Cinnamon Coffee Cake. They use similar techniques.
What’s the Secret Behind This Incredibly Light Gluten-Free Angel Food Cake?
The Structure Without Gluten
gluten-free angel food cake achieves its signature airy structure through the power of whipped egg whites rather than relying on gluten for support. This means it can be made gluten-free. The hard part is making sure the cake holds together and rises. A specialized gluten-free flour blend combined with cornstarch provides the perfect foundation for achieving optimal texture and stability. The flour blend gives structure. The cornstarch keeps the crumb soft and light. Selecting a flour blend that includes xanthan gum is absolutely crucial for achieving the proper texture and structure. It acts as a binder, so the cake doesn’t crumble.
Technique is Key
This cake doesn’t use baking powder. The cake achieves its impressive height through the countless air bubbles trapped within perfectly whipped egg whites. This makes the method more important than fancy ingredients. Whip the egg whites to soft peaks. Fold the dry ingredients in gently to keep the air bubbles. Bake in an ungreased tube pan. Cool the cake upside down. These steps make a light, tall cake. You’ll see a similar focus on method in my gluten-free choux pastry recipe. Getting the technique right is key.
What’s the Secret? This Gluten-Free Angel Food Cake is Amazing
The Science Behind the Structure
Gluten-free angel food cake uses whipped egg whites for its rise. Gluten isn’t needed. This makes it naturally suitable for a gluten-free version. The key challenge is finding the right flour substitute that provides structure without making the cake dense or gummy. A blend of gluten-free all-purpose flour and cornstarch works well. The gluten-free flour provides the base structure, while cornstarch lightens the texture and contributes to a tender crumb. Xanthan gum is crucial if it’s not already in your flour blend. It acts as a binder, helping the cake hold together and preventing it from falling apart.
Mastering the Technique
Success with this cake depends more on proper technique than complex ingredients. The process focuses on creating a stable meringue and gently incorporating the dry ingredients. Beat egg whites to soft peaks. This creates perfect lift. Fold the flour gently and fast. This preserves the air bubbles created during whipping. Baking in an ungreased tube pan is essential. Cooling the gluten-free angel food cake upside down is also non-negotiable. These steps work together to create the cake’s signature height and airy texture. Getting these techniques right makes all the difference.
Essential Ingredients and Equipment for Success
Good gluten-free angel food cake. Begin with good ingredients and tools. This sets you up for success. Whipped egg whites provide lift. No gluten needed. It also needs proper tools. Whipped egg whites create the structure. Gluten isn’t needed. This means every ingredient must support that delicate framework. The main ingredients are simple: egg whites, sugar, and specific gluten-free flours.
You will need:
- 1 ½ cups (360g) egg whites (from about 10-12 large eggs)
- 1 ½ teaspoons cream of tartar
- 1 cup (200g) granulated sugar, divided (¾ cup + 2 tablespoons)
- ¾ cup (86g) powdered sugar
- ¾ cup (105g) gluten-free all-purpose flour blend (must contain xanthan gum)
- ¼ cup (35g) cornstarch
- ½ teaspoon fine sea salt
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
The flour blend is very important. Choose gluten-free all-purpose flour with xanthan gum. This blend works best. Xanthan gum helps the gluten-free angel food cake hold together. No xanthan gum in your flour? Add ¼ teaspoon to dry ingredients. Adding cornstarch helps make the cake tender and light.
For the sugar, use both granulated and powdered sugar. Superfine granulated sugar works best because it dissolves easily into the egg whites. This creates a smooth and stable meringue. If you don’t have superfine sugar, pulse regular granulated sugar in a food processor.
Besides ingredients, the equipment matters. You must use an ungreased 10-inch tube pan. Greasing the pan will stop the cake from climbing the sides. A pan with “feet” is best for cooling. Use a stand mixer with a whisk attachment. It works best. It helps whip the egg whites to the right volume.
Mastering the Mixing and Baking Gluten-Free Angel Food Cake Process
The key is creating a stable meringue. Start with a very clean bowl and beaters. Any grease will stop the egg whites from whipping properly. Use a stainless steel or glass bowl.
Follow these steps:
- Mix and sift the dry ingredients: In a bowl, combine your gluten-free flour blend (make sure it has xanthan gum), cornstarch, and salt. If needed, blend your granulated sugar until it’s superfine. Mix sugar into the flour blend. Add powdered sugar as well. Sift everything together four times to add air. Put the sifted mixture aside.
- Whip egg whites to soft peaks: Put the egg whites and cream of tartar into a spotless bowl. Start the mixer on low speed. Gradually increase speed. Stop when soft peaks form. They bend slightly when lifted.
- Gradually add sugar and finish whipping: While the mixer runs, slowly add the granulated sugar, one tablespoon at a time. Is all sugar in? Turn the mixer to high speed. Whip until the mixture looks shiny and holds stiff peaks.
- Add flavorings: Use a spatula to gently fold in the vanilla and almond extracts.
- Time to fold in the flour mixture. Add one-third of the sifted dry ingredients first. Use gentle motions. Use a large spatula to fold gently – cut from the bottom and turn the bowl. Add the next third and fold again. Add the last third and fold just until you don’t see any flour left. Work quickly and gently.
- Time to bake the cake. Pour batter into tube pan. Use a 10-inch ungreased pan. Smooth the top. Bake in an oven preheated to 350°F (175°C) for 30 to 40 minutes. The top should be a deep golden brown, and a skewer inserted in the center should come out clean.
- Cool completely upside down: As soon as the cake comes out of the oven, flip the pan upside down onto a bottle or special cooling rack. Let it cool completely, which takes at least 2 hours, before you try to take it out of the pan.
Cooling and Serving Your Gluten-Free Creation
The Critical Cooling Process
Cooling your gluten-free angel food cake properly is essential. Remove cake from oven. Turn the pan upside down immediately. Place it on a bottle or cooling rack. Do not remove the cake from the pan until it is fully cool. This step prevents the cake from collapsing.
Serving Suggestions and Storage Tips
Wait for the gluten-free angel food cake to cool completely. Run the knife around the pan edges. This loosens the cake. Carefully lift it out and place it on a serving plate.
Here are simple serving ideas:
- Serve plain or dusted with powdered sugar.
- Add fresh berries like strawberries or blueberries.
- Top with a dollop of whipped cream.
- Drizzle with a light fruit sauce.
Store gluten-free angel food cake at room temperature. Cover it loosely. Good for two days. For longer storage, wrap slices tightly and freeze for up to four months. Thaw at room temperature before serving. Enjoy the cake within the first day for the best texture.
Troubleshooting Common Issues and Substitution Ideas
Solving Typical Problems
Even with careful preparation, issues can arise when baking angel food cake. Understanding these problems helps you fix them.
Collapsed Cake: This happens most often when you don’t cool the cake upside down. It must stay inverted until completely cool. Removing it too early also causes collapse.
Gummy or Wet Center: This means the cake is underbaked. It needs to bake until a skewer comes out clean. Don’t overmix after adding flour. This creates a gummy texture.
Gluten-free angel food cake has a sunken middle? You opened the oven door too early. Sudden temperature changes make the cake fall. The cake might also be underbaked.
Dense Texture: This can happen if you overmix the flour into the egg whites. It deflates the air bubbles. Using the wrong type of flour or not sifting enough also makes the cake dense.
Helpful Substitutions
You can make some changes to this recipe, but be careful as they might affect the outcome.
Sugar: Regular granulated sugar works instead of superfine, but it may not dissolve as well.
Cream of Tartar: You can use lemon juice or white vinegar instead. Use the same amount.
Egg Whites: Carton egg whites might work, but fresh egg whites usually work better. Make sure they are 100% egg white.
Choose your flour carefully. Use a gluten-free blend with xanthan gum. If yours doesn’t have it, add ¼ teaspoon. Don’t use regular wheat flour.
For a vegan version, aquafaba (chickpea liquid) might work, but it hasn’t been tested much for this specific recipe.
Can angel food cake be gluten-free?
Yes, absolutely. Traditional gluten-free angel food cake relies on egg whites for its structure, not gluten. By using a gluten-free flour blend (preferably one that contains xanthan gum) in place of regular flour, you can create a cake that is just as light and fluffy.
Does Betty Crocker angel food cake have gluten in it?
I don’t have specific information on Betty Crocker’s ingredients. However, traditional angel food cake recipes are naturally gluten-free. Always check the product packaging for a gluten-free certification if you have celiac disease or a gluten sensitivity.
Does Walmart have gluten free cakes in the bakery?
Availability of gluten-free cakes varies by location. It’s best to contact your local Walmart bakery directly to inquire about their specific offerings.
Does Trader Joe’s sell gluten free cakes?
Trader Joe’s often carries specialty and dietary-specific items, including some gluten-free baked goods. However, their selection can vary by store and changes frequently. Check with your local store or their website for current offerings.
Final Thoughts: A Light Dessert You Can Enjoy
This gluten-free angel food cake proves that you don’t have to give up light, airy desserts just because you eat gluten-free. It’s a simple recipe that focuses on technique and the right ingredients. The cake is completely safe. It tastes amazing, too. Perfect for any occasion.
Making this cake successfully shows that gluten-free baking can be rewarding. Once you understand how to work with gluten-free flours and master the steps like whipping egg whites and folding gently, you can make this classic dessert confidently. It’s a great recipe to have in your collection.
If you’re looking for more gluten-free desserts, try my Gluten-Free Buckwheat Ramen for a savory option, or my Gluten-Free Sopapilla Cheesecake for another sweet treat.
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