The most popular recipe by-far has been the Sweet Corn Buttermilk Pound Cake. I’ve received the most positive feedback from platforms all across the web for the simple but delicious dessert, and for good reason too. The cake is bomb. However simple it is. It’s just really good.
The problem is or should I say was, that I developed the recipe before my food allergies began to show the physical effects of their attack. I say “show” the physical effects of attack because I know my mental, energy levels, and organs were being attacked before the visual/ physical signs became apparent.
And so I was no longer able to enjoy this recipe. Although I’ve added things here and there back into my diet since going cold turkey on all my allergies, the main ingredients of this recipe ( all-purpose wheat flour and cornmeal) are ones I won’t add back.
Through a little trial and error and trying a multitude of different flours, I’ve found that I don’t need wheat and corn for a delicious replica. For this recipe hack I replaced the traditional flour for grain free cassava flour. Because I really enjoyed the texture the cornmeal lended the OG version of the cake I traded in the cornmeal for a grounded seeded grass known as millet flour. Which turned out to be a lot like cornmeal. I added some arrowroot flour for tenderness, and boom! A simple and delicious gluten-free pound cake.
Gluten Free Pound Cake
Ingredients
- 121 grams cassava flour
- 56 grams millet flour
- 42 grams arrowroot flour
- 1/2 tsp xanthum gum
- 1/2 tsp baking powder
- 180 grams granulated sugar
- 1 tbsp vanilla extract
- 2 large egg
- 112 grams milk/buttermilk
Instructions
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Preheat oven to 350 degrees farenheight. Mix together all dry ingredients. Set aside. Beat together butter and sugar until light and fluffy. Add eggs in one at a time beating thouroughly after each. Add half of the flour mixture continue beating, and pour in milk. Add the remaining dry ingredients and vanilla extract. Beat for approximately 1 more minute. Pour in lightly greased loaf dish. Bake for 40-50 minutes. Do not open the oven for the first 35 minutes. Insert toothpick in the middle to make sure it's done.
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To make your own buttermilk at home add 2 grams of apple cider vinegar to 112 grams of milk. Let sit for about a minute.
Recipe Notes
The most popular recipe on this here blog is my Sweet Corn Buttermilk Pound Cake. I've received countless positive feedback from platforms all across the web and for good reason too. That cake is bomb. I mean it is. The problem is I developed the recipe before my food allergies began to show the physical effects of their attack. I say show the physical effects of attack because I'm know my mental, energy levels, and organs were being attacked before the visual/ physical signs became apparent.
After discovery the Pound Cake become just another recipe that we all enjoyed out the window while I began to heal. Although I've added things here and there back into my diet the main ingredients of this recipe ( all-purpose wheat flour and cornmeal) are ones I won't add back. Fortunately through a little trial and error and trying a multitude of different flours, I don't need them. For this recipe hack I replaced the traditional flour for the grain free cassava flour and traded in the cornmeal for the seeded grass millet flour. I added some Arrowroot flour and there I had a delicious and allergy free pound cake. I liked the texture the cornmeal provided which is why I had to use the millet flour.
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