Yellow Cake

Adapted from

1/2 cup white rice flour
1/2 cup Amaranth flour
1/2 c. sorghum flour
3/4 cup tapioca starch
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
2 teaspoons vanilla extract
1 cup white sugar
2/3 cup mayonnaise
1 cup milk

Preheat oven to 350 degrees. Grease and rice flour two 8 or 9 inch round cake pans, 1 9×13″ pan or 24 muffin cups.

Combine the dry ingredients and set aside.

Mix the eggs until foamy. Add sugar, mayonnaise and vanilla and mix well. Add the flour mixture (in 2 or 3 parts) alternately with the milk mixing well after each addition. Spread batter into the prepared pans.

Bake at 350 degrees F for 25 minutes. (less for cupcakes) Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Do not under bake. Let cool completely then frost if desired.


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