Gluten-free honey pound cake
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| Ingredients | Lbs. |
Ozs. |
Metric |
Bakers % |
Method |
| Gluten free mix* | 2 |
14.6 |
1.3206 kg |
100 |
Mix for 1 minute on low speed; set aside. |
| Xanthan gum | 0.43 |
12.4 g |
0.94 |
||
| Baking powder | 1.44 |
40.9 g |
3.1 |
||
| Sodium bicarbonate | 0.8 |
23.8 g |
1.8 |
||
| Salt | 0.2 |
5.3 g |
0.4 |
||
| Sugar | 2 |
4.4 |
1.031 kg |
78.1 |
Mix for 7 minutes. Add to dry ingredients; mix for 1 minute. |
| Butter, unsalted | 1 |
4 |
567.9 g |
43 |
|
| Sour cream | 2 |
7.2 |
1.12 kg |
84.2 |
Add; mix for 1 minute. |
| Vanilla | 0.8 |
23.8 g |
1.8 |
||
| Honey | 3.7 |
105.6 g |
8 |
||
| Liquid whole eggs | 1 |
8.6 |
696 g |
52.7 |
Add; mix for 2 minutes. |
|
|
|||||
| Total appr. wt. | 10 |
14.2 |
4.93 kg |
374.04 |
|
Instructions
Scale 2.5 lbs. (930 g) of dough for every 9-in. by 5-in. prepared loaf pan. (If dusting pans, be sure to use gluten-free flour.)
Bake at 350°F for 58 minutes. Allow to cool completely.
Yield: 5 loaves
*Gluten-free mix: 2 parts rice flour (1 lb. 13.8 oz., 846 g), 2/3 parts potato starch (12 oz., 339.6 g), 1/3 part tapioca flour (4.8 oz., 135 g)
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