Angel Food Cake (Gluten-Free)

READY IN: 1hr 5mins
YIELD: 1 cake




  • Preheat oven to 325 degrees. Separate egg whites into stainless steel bowl and let them come to room temperature.
  • In a separate medium bowl, sift flours, salt, xanthan gum, and 3/4 cup of sugar.
  • Beat the egg whites until foamy. Add the cream of tartar. Beat until the egg whites form soft peaks. Beat in the other reserved 3/4 cup of sugar about 3 Tablespoons at a time. Beat until stiff peaks form.
  • Slowly fold in flour mixture about 1/4 cup at a time. Once the flour mixture is combined, fold in vanilla.
  • Slowly pour the batter into a tube pan and spread evenly. Run a knife through the cake to eliminate any large air bubbles.
  • Bake for 50-55 minutes until top is golden and sides begin to pull away.
  • Cool for 10 minutes. Run a knife along the outer edge of the pan and pull out the insert to the tube pan. Run a knife along the bottom of the insert and invert onto a cake plate.