Saturday, March 17, 2012

gluten free basic white cake that is to die for!


I have had several requests for a delicious gluten free white cake and I finally have one that I'm excited to share with you! The other evening my sister in law, who is the gf baker extraordinaire in the family, brought over these amazing cupcakes. She's always playing with recipes, adding and changing them until she achieves the desired results. These cupcakes are so delicious that I had to question her to make sure they were gluten free. They're light, spongy, and everything you'd want in a cupcake.

Gluten Free Basic White Cake

2 1/2 c thai rice flour
1/2 t salt
1 T baking powder
1 t xanthan gum

Whisk all four above ingredients together in a small bowl. Set aside.

In a separate bowl whisk together:

1 c milk
1 t vanilla
1 c vegetable oil

Next, beat together in the bowl of your electric mixer for one minute:

2 c sugar
4 large eggs

Then add the flour mixture and milk mixture alternately, blending until thoroughly combined.

Pour batter into cupcake pans lined with cupcake papers. Fill to half way.

Bake for 20-22 minutes at 350 degrees. If using a coated pan lower your baking temp. to 325 degrees.
If using 2- 8" pans, bake for 40 minutes.

Any frosting will work but I used the easy combination of:

1/2 c butter
1 1/2 c powdered sugar
2 tsp vanilla
and blend with your mixer

I really think this is the best recipe for gluten free white cake that I've found! Enjoy! Pin It

48 comments:

  1. There is really nothing I like better than white wedding cake. You need to make these for me when I come out. I'm putting in my order:)

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  2. I haven't ever see thai rice flour. Do you know if white rice flour works? Thanks for your help!

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    1. thai rice flour is a lot finer than regular rice flour and isn't as gritty. You can get it at asian markets or amazon. It's not very expensive.

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  3. Shut the front door! These look amazing, after trying the thai rice flour last week in a pumpkin cake I'm for sure these will be as good as they look.

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  4. Okay, going to try these today but not telling my family... I will let you know!
    xx

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  5. I'm making Ava the rainbow birthday cake and I totally NEEDED a GF cake recipe!! If you promise it's GOOD I trust you. You've never steered me wrong yet. :)

    Thanks darling.
    S

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  6. your chicken sandwiches are on my menu for thursday night and i'll make these cupcakes over the weekend.

    i went to my local oriental grocery to get thai flour.....the only thing is, they just call it rice flour. it was dirt cheap, so i picked up a handful of bags....but did i get the right thing? is it just thai flour bc it's from their store? :)

    love,
    your literal friend. :)))

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  7. I've got a question for you! Have you ever made the frosting that uses flour and milk, ect. That is cooked on the stove gluten free..? It's my favorite but haven't had it since going gf!

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    1. My family has a flour frosting recipe and after going gluten free we just substitute corn starch for the flour and it works just fine.

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  8. no, i'm sorry! I've never even heard of it before. Might take some experimenting

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  9. So glad I found your blog. I've been gluten free for about 7 weeks now and am always on the lookout for great gluten free recipes. My niece is celiac and my sister and husband are both gluten intolerant, so thank you for these wonderful, and beautifully photographed recipes!

    Kat

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  10. This cake is SO GOOD. It's moist, and dense, and tastes exactly like a sugar cookie. I was worried about the thai rice flour, since I couldn't find any. I used plain rice flour, and it was fine. I used this recipe for the flag cake on tablespoon.com. That cake needs 3 8in. round layers, so I made a double batch of this. I ended up with enough batter to make the 3 layers and a 9x13 cake :) My twin sister is gluten free and I will DEFINITELY be using this recipe again!

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  11. Does this recipe work with a milk substitute such as coconut milk or almond milk?

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    1. You would have to experiment. I've never baked with those ingredients. Good luck!

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    2. I used it with soy milk, and it was *fabulous*. I'm going to switch up the flour blend a bit next, and let you know how it worked. Thank you for the fabulous recipe! <3

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    3. I used it with soy milk, and it was *fabulous*. (I'm allergic to cow's milk.) I'm going to switch up the flour blend a bit and let you know how that works. Thai rice flour isn't available in my area, and it was a bit grainy with regular sweet rice flour, so I'm going to substitute 1/2 cup of tapioca flour for some of the rice flour and see if it makes a difference.

      THANK YOU for the fabulous recipe. <3

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  12. In the oven as I type...I am going to use it for a Boston cream pie! :) :)

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  13. I made this as a 2 layer cake. Substituting rice milk for the cow's milk and flax gel for the xanthan gum (take 2 tsp flaxmeal, add 4 tsp hot water. Mix and let stand to a gel. Then add to egg/sugar mixture). Baked at 325 for 45 minutes. It turned out great! I decorated with the buttercream frosting and fresh picked blackberries!

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  14. You can use ANY rice flour if you sift it extensively. I have a vitamix so I just blended my flour but if you have a hand sifter, sift the flour for about 15 minutes and it is incredibly fine! :)

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  15. Wow! This recipe looks fantastic! But I am confused about using whole eggs for a white cake.....it is calling for 4 whole eggs, right? My daughter's 13th birthday party is tomorrow and her request is for a rainbow-colored checkerboard cake, so to get the intense colors I really need a pure-white cake. Thanks for any help offered!

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  16. I'm so sorry but I will not be of much help. I didn't write this recipe I just made it as is. It is not pure white like you are looking for but I really do love the flavor.

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  17. Hi. Tomorrow Christmas Day is our son's birthday. I'd like to make the cake today to serve tomorrow - does it stay soft? Or will it be dry? Thanks!

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  18. I tried this recipe for our son's birthday on Christmas day. I made it the day before and frosted it with a coffee icing. I covered it with plastic wrap and put in the fridge until the next afternoon. It was so good! We had lots of comments on it and folks went for seconds until it was all gone. I think this is the best basic white cake I have tried in 12 years of gluten free baking. Very hard to tell it was gluten free - I bet if folks didn't know it was gf they would never of guessed. Thanks for this recipe!

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  19. I made this cake for our son's birthday on Christmas Day. Made it the day before and frosted it and covered with plastic wrap. Put in fridge until next afternoon. It was great! Folks kept coming for seconds until it was all gone. I'm sure no one could tell it was gluten free. This is the best basic gluten free white cake I have tried in 12 years of gf baking! I made mine in a 9 x 13 pan and had to bake it longer so that the center was done. I am throwing away all my other "white" cake recipes and keeping this one. Thanks for posting!

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  20. This was great. It is very similar to the 1,2,3,4 wheat cake format. I used 1 stick of butter and 1/2 cup of oil. I ran out of thai rice flour so I used BRM's and just ran it through my blender for 30 seconds and used 1 cup of thai sweet rice flour. My family can't tolerate gums so I used 1 1/2 tsp of gelatin. Great Recipe!

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  21. Just made these. Topped them with this awesome pineapple custard filling recipe I found and made last week, and they are delicious! I only had BRM rice flour, so I put it in the blender and blended the heck out of it! Turned out great!

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  22. Hello Lissa, many thanks for this great recipe - I pretty much make cupcakes or cakes with it every week! I love my food and cakes, so struggled when I was diagnosed with coeliac last year, and whilst there are many gluten free products out there, none ever seem to taste as good! Came across your blog, and i have enjoyed logging on for your great recipes and beautiful photos. I live in London and had to hunt high and low to find Thai Rice flour. Almost ordered it from amazon in the US where shipping was 20 dollars for a pack, but managed to get a oriental supermarket here to order it in for me! Greetings from rainy London! Xx Kirstin

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  23. This is a fabulous recipe and by far the best gluten free white/vanilla cake I have found! I have tried soooo many gluten free white recipes and they were all nasty, this is delicious and my friends/family didn't even know it was gluten free! A true winner here...thanks so much! :)

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  24. So glad I found this recipe! My daughters 3rd birthday party is this weekend and after trying way too many cupcake recipes I finally found one! This is by far the best gluten free cupcake recipe I've tried and we have been gluten free for 3 years now. I ran out of rice flour ( I used king arthers gf blend) so substituted 1/2 cup of almond flour ( honeyville) and I used vanilla coconut milk to make dairy free. I also used coconut oil and ghee mixture since it was all I had. Delicious!

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  25. the most amazing GF cake EVER!!! I substituted the thai flour with my GF flour recipe with no problems.
    I had to pass on the recipe to non-celiacs as well as celiacs, everyone loved it! Thank you so much :o)

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  26. Well I feel stupid. Read through all the post and everyone had success but me. I decided to go with the 3x9 pan for 40 mins My cake isn't near done and beginning to brown on top. My batter was pretty thin but I was hoping for the best.
    I tasted the toothpick I checked it with and it does taste great. I thought I went word for word by the recipe with the exception of using regular rice flour. I noticed someone else did that also with good results.
    I'm gonna let it stay in the oven longer or does it thicken and set after it cools?

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    1. It should be completely finished baking before removing from the oven. A toothpick placed into the cake should come out clean.

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  27. Hi Lisa,
    I am interested in where you purchase your Thai rice flour?
    Thank you. Kathie

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    1. I buy it at an asian grocery store called ranch 99. If you don't have that store locally I'd just go to any asian supermarket and you should be able to find it! :)

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    2. Thank you for the lead. I will check our local Asian store. We are looking forward to trying your recipe. It may be used for a wedding. The cake for the bride and groom to cut and share.
      I wish you a beautiful day!!

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  28. is 1 T for tablespoon vs 1 t for teaspoon?

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  29. This is the best gluten free cake I have made. Last year I was diagnosed with a wheat allergy and since then I have tried tons of cake recipes and this is the only one that does not fall on me and that taste great. It's moist and so simple you don't have to combine tons of flours or have a premix. Thanks so much!

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  30. I made this last night and cannot believe how amazing they are. I didn't believe everyone who said that you wouldn't be able to tell the difference between these and non-gluten free cupcakes, but you really CAN'T. Simply amazing. We are having my son's third birthday party in a couple of weeks and a couple of the kids who are coming have gluten intolerance. I was going to make a batch of gluten free and a batch of regular, but now I'm just going to make a big batch of these! I added lemon zest and lemon extract to mine and topped with lemon buttercream frosting. Thanks SO MUCH for this recipe!

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  31. Made this recipe yesterday. I have been searching for a good GF white cake recipe since 2007. This is amazing! The texture is so spot-on.No grittiness like I have experienced in the past with my usual standby recipe that uses superfine brown rice flour. I kept searching, knowing that somewhere out there, there must be a better recipe and so glad I have found it. You have answered our prayers, as many in my family eat gluten-free due to health issues. Thank you so much for making our celebrations and birthdays a little happier, as we will be eating cupcakes and birthday cakes using this recipe.

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  32. Hi! I'm in love with thai rice flour because of you! I found it at my local international market. Do you have a homemade gluten free flour mix using thai rice flour that you said could be used in place of all-purpose flour in any recipe? I'm thinking I saw it on your blog, but I am not unable to find it.

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    1. Unfortunately I have not come up with my own mix. I either use thai rice flour or cup4cup. Those are my go to flours.

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  33. My Goodness - I think I'm in love! This has to be the best white cake I've ever made (gluten free or not). I made them for a friend who has problems with gluten, dairy & cane sugar. I switched the milk for soy and the sugar for a mix of honey and agave nectar. They turned out amazing (that's taking into account that my oven is a moody little thing and I kinda messed up the first batch's wet-dry ingredient ratio with the sugar substitute). The first batch we didn't bother to ice as they were so delicious. For the second I filled them with some chocolate mousse, which I have to say, wasn't as good as the cupcakes on their own.

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  34. Can you reduce the sugar? I am diabetic and celiac , but I find it very sweet. But the best white cake I ever made.

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  35. Does this make a dense cake/cupcakes - as is common for GF cakes?

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  36. OH MY GOODNESS!!!! These are crazy AMAZING!! I am simply in awe of how light and delicious these cupcakes are - and they're gluten free. I must admit I was quite concerned as I was mixing the batter and putting the batter into the pan (cupcake papers), because the batter is SOOOO gummy. I am glad I pressed on. I can not wait to make these for an event - especially those who have previously turned their noses up to gluten-free foods. Shoot, I can't wait to make these for fellow gluten-intolerant people. I know they, too, will be A-MAZED!!

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  37. I LOVE your recipe! I have tried three gluten-free cakes (Pamela's, a local baker, and this one). This Thai rice flour recipe is the best . . . tasting, texture, smell, . . .replica of my favorite birthday cake. I am thrilled because I will turn 50 next month and loathed the idea of not having my favorite white cake for my birthday. THANK YOU so much. Here are my tips & baking comments: 8" round in a teflon-coated pan (old school here) baked in my oven for 31 min. I recommend letting the cake cool fully before moving to a plate because of the super moist texture, however the taste my daughters and I had while warm was DELICIOUS! Finally, your frosting nearly resembles mine. I use almond not vanilla in the butter-powdered sugar mix and it is decadent. Thank you again. Being gluten-free became so much easier knowing I could have a decent white cake!

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