Gluten Free Poppy Seed Pound Cake

GlutenFreeGirl's Note:

You will never guess that this is gluten free. It's very yummy, and it freezes well.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Serves: 12-20

Yield: 2.0 pound c ...

• 2 cups white bean flour
• 3/4 teaspoon xanthan gum
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon egg substitute
• 1 cup white sugar
• 1 cup sour cream
• 1 (85 g) package vanilla instant pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 2 tablespoons poppy seeds
• 3/4 cup hot water

Directions:

1. In a large bowl, combine all ingredients, except poppy seeds.( Do not prepare vanilla pudding, just add crystals) Beat for 2 minutes.
2. Fold in poppy seeds.
3. Pour mixture into 2 greased loaf pans.
4. Bake at 350 degrees for 35-40 minutes.
5. Cool on wire racks.

Reviews

[GFMommaof3]

This is excellent! I made this last night and made a few changes...I used brown rice flour instead of the bean flour and I used lemon instant pudding instead of vanilla and I used 1 t. of lemon juice instead of the egg substitue. It was very moist and delicious! The kids loved it and I will definitely be making more of this really soon! Thanks for submitting it!!

[razzintaz]

It's ok. Does NOT taste like cheesecake. Does have a beany taste. Bad after taste.

[cathtony99]

Taste great. My husband said it remnded him of cheese cake. Easy to make and very moist. It taste grrrrrrrrrrreat!!!