Special post for celiacs. A recipe that doesn't takes wheat or another ingredient with gluten. The cake is very soft, light, with a delicate pumpkin flavor and a little citric touch.
Cup of 200ml
4 eggs
160ml canola oil
3/4 cup pumpkin purée
300g sugar
Zest of 1 large lime
1 1/2 cup rice flour
1 cup cornstarch
1 tbsp baking powder
1 tsp xanthan gum
Directions
Preheat the oven to 350˚F. Reserve an ungreased 18x30x5cm rectangular pan.
Whisk the eggs, oil and pumpkin purée just until is smooth.
In another bowl, rub the lime zest in sugar to aromatize it. Stir rice flour, cornstarch, baking powder and xanthan gum.
Gently fold in the egg mixture. Spread into the pan, leaving about 2 fingers down the border and bake for 50 minutes or until a toothpick is inserted comes out clean.
Cook's tip: GF -> gluten free.
Serve: 15 portions.
Great recipe! It's hard to find good gluten-free cakes :)
ReplyDeleteDoes xanthan gum sffect the flavour? I have never used it so I am curious
ReplyDeleteI have a coeliac friend who will LOVE this!Thanks Talita!
ReplyDeleteThis looks wonderful - I love citrus deserts (as long as they aren't orange) and my mum is gluten-intolerant. Hopefully I can make this soon!
ReplyDeleteThe combination of pumpkin and lime sounds so interesting! I'd love to try this out sometime. Also, I don't need to be gluten-free but I'd like to try and start baking things that are. This sounds like a good place to start :)
ReplyDeleteWe have a celiac in our family but sadly she cannot eat corn products either. I'm going to do some research and see if there's something else I can use, because the recipe sounds delicious!
ReplyDelete