Gluten Free Angel Food Cake

READY IN: 1hr 10mins
YIELD: 1 cake




  • Bring egg whites to room temperature.
  • Sift together the potato starch, cornstarch guar or xanthan gum, and 1/2 cup white sugar; set aside.
  • In large mixer bowl of stand mixer place egg whites. Beat until frothy/foamy.
  • Add the salt, cream of tartar, vanilla and almond extracts.
  • Beat on high speed until stiff - egg white mixture has to stand in straight peaks when you lift the beater out of it.
  • This can take 3-5 minutes with some mixers but with my stand mixer it took about 20 minutes as my mixer does not have a very fast speed. Reduce speed to medium and add the 3/4 cup sugar one teaspoon at a time. Egg white mixture should be thick and still stand in peaks and will hold its shape somewhat. Should not be runny at all. Fold in the sifted flour and sugar mixture in thirds. Using a spatula push out the egg white mixture into a clean ungreased 10" tube pan. Bake in preheated 350 oven for 45 minutes or at most up to 60 minutes depending on your oven.
  • When done it will be golden brown on top probably with some cracks. It should look dry. Invert over a bottle and let hang until cold. This cake freezes and thaws very well and is liked by all. If your cake falls out and collapses it is because you did not beat it the egg whites, sugar, tartar, salt and flavourings until stiff. If you are new to baking angel food it is helpful to watch youtube videos to see the consistency of the beaten "until stiff" egg whites. Once you get it this cake is a breeze to make.
  • The top can be well browned.
  • I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
  • This cake rises quite high. If your tube pan is smaller it's better to make 2 smaller cakes.
  • Let cool completely before using or freezing.