Angel Food Cake:

This is SO good! It's one of the first desserts I tried to make after going gluten-free and it turned out perfect! I hope you will give it a try and enjoy this light, summer dessert (although it's good all year!)!

Photo Credit: Me!

1/2 cup Rice flour
1/3 cup cornstarch
1/3 cup confectioners' sugar
1 teaspoon xanthan gum
12 egg whites, room temperature
1 tblsp. lemon juice
1-1/2 tsp. cream of tartar
1/4 tsp. salt
3/4 cup sugar
1 tsp. almond extract

In a small bowl, whisk together flour, cornstarch, confectioners' sugar and xanthan gum; set aside. In a mixing bowl, beat the egg whites until foamy. While beating, add lemon juice, cream of tartar and salt. Continue to beat until eggs are stiff. While still beating, add the sugar slowly in a steady stream.

Beat until stiff peaks form.

                   Photo Credit: Google Search

 Add dry ingredients; mix well. Add almond extract. Pour into an angel food cake pan or bunt pan that is totally free of grease. Run a knife though the batter to release any air bubbles. Smooth the top with a spatula. Bake at 350 degrees for 20-30 minutes or until golden brown. Let stand 5 minutes. During this time, the cake WILL fall. Don't worry, it's just how it goes! 

Invert over a funnel; let stand until cool.

     Photo Credit: Google Search

Store in an airtight container in the refrigerator.

Serve with strawberries and/or blueberries and whipped topping!!

Photo Credit: Me!

Note:

-It's best to separate eggs while they are still very cold.

-Don't be intimidated by all the steps with the egg whites. It really is easy!!!