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Gluten Free Baking Classics

My daughter, Becca, is also gluten intolerant. She bought a new cookbook, Gluten Free Baking Classics by Annalise G. Roberts. Click here for Becca's review of the book. Even Ken, who is not gluten intolerant, loved the cupcakes she made. So, I wanted to give the recipe a try, too.




The recipe uses a brown rice, potato starch, tapioca mix, the recipe for which is given in the book. It makes a really good layer cake, that does not crumble apart, and was moist and tasty the second day, too. It actually calls for using a lemon curd in the filling between layers, but I was too lazy to make that. The Lemon Buttercream Frosting was delish, though. This recipe is posted with permission from Annalise (thank you, Annalise!)

Lemon Layer Cake 2 Cups sugar 4 eggs 2 1/2 cups Brown rice flour mix 1/2 tsp salt 1 Tbsp baking powder 1 tsp xanthan gum 1 Cup Canola oil 1 Cup Milk 1 tsp vanilla extract 1 tsp lemon extract 1 Tbsp grated lemon rind Preheat oven to 350 Line 2 round 9-inch cake pans with parchment or wax paper and spray lightly with cooking spray. Beat sugar and eggs at medium speed for 1 minute Add the rest of the ingredients and beat at medium speed for 1 minute Pour batter into prepared pans and bake about 35 minutes (40 minutes for 8 inch pans, 18-20 minutes for cupcakes) or until center springs back when touched and cake pulls away from sides of pan. Cool cake in pan on rack for 5 minutes. Use a knife to loosen cake from sides of pan. Invert cake layers on a rack, peel off paper and cool completely. Place one of the filled layers on a plate and spread with about 1/2 cup of frosting. Place the other filled layer on top and spread sides and top with remaining frosting. Lemon Buttercream Frosting 1 Cup butter 3 1/2 Cups Confectioners sugar 1/4 cup fresh lemon juice 1/2 tsp lemon extract 2 tsp grated lemon zest Beat butter until light and fluffy. Add 1 cup of the sugar, lemon juice, lemon extract, and lemon zest and beat to blend. Add remaining sugar and beat until creamy.