Gluten Free Angel Food Cake
By: Cooking Gluten Free
Published: Tuesday, January 4, 2011 - 9:36pm

Ingredients




1/2 cup coconut flour
1/2 cup arrowroot flour or cornstarch
12 egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 tablespoon vanilla
1 1/2 cups sugar, divided

Preparation

1 Preheat oven to 325 degrees. 2 Separate egg whites in a stainless steel bowl and let them come to room temperature. 3 In a separate medium bowl, mix together the coconut flour, arrowroot flour, salt, and 3/4 C sugar. Set aside. 4 Beat the egg whites until foamy. 5 Add the cream of tartar. 6 Beat until the egg whites form soft peaks. 7 Beat in the other reserved 3/4 C sugar about 3 Tablespoons at a time. Beat until stiff peaks form. 8 Slowly fold in the flour mixture about 1/4 C at a time. Once the flour mixture is combined, fold in the vanilla. 9 Slowly pour the batter into a well greased tube pan and spread the batter evenly. Run a knife through the cake to eliminate any air bubbles. 10 Bake for 50-55 minutes until the top is golden and sides begin to pull away. Cool 10 minutes.