Ingredients: |
Ingredients: Ύ cup (3 ounces) whole grain, stone-ground corn flour (not cornmeal)
½ cup (2½ ounces) potato starch
Ό cup (1Ό ounces) tapioca starch
½ teaspoon xanthan gum
Ό teaspoon fine sea salt
2 teaspoons baking powder
1 stick (4 ounces) unsalted butter, softened, plus extra for pan
Ύ cup (5½ ounces) white sugar
2 large eggs
Ό teaspoon pure orange oil, optional
2 teaspoons vanilla extract
Zest of 1 small orange
½ cup (4 ounces) milk (cow, soy or almond)
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Directions: |
Directions:Heat the oven to 350° F. Grease the short sides of a standard metal loaf pan (4½ x 8½ inches) with butter. Line the long sides and base with a sheet of parchment paper.
Combine the corn flour, potato starch, tapioca starch, xanthan gum, salt and baking powder and set aside.
Place the butter in a large mixing bowl. Using a hand-held electric mixer, beat at medium speed until creamy. Beat in the sugar little by little. Quickly beat in the eggs one at a time. Add the orange oil if using (it adds extra aroma and flavor) and the vanilla. Zest the orange right over the bowl. (Reserve the fruit for another use.)
Add one-third of the corn flour mixture at a time to the butter sugar mixture, alternating with the milk, beating at low speed to mix. Using a rubber spatula, transfer to the prepared pan, heaping the batter up a little at the corners and forming a ½-inch trench down the center to minimize splitting. Bake for 50 minutes, until an inserted toothpick emerges clean. |
This recipe for Golden Corn Pound Cake- Gluten Free is from