Friday, January 27, 2012

Gluten Free Lemon Blueberry Pound Cake

Ok so I know that I promised bacon cheddar cornbread muffins but in my attempt to get home and out of the cold quickly, I forgot to pick up cheddar cheese... and bacon.  As I am missing two of the main tasty-making ingredients and I have no desire to go back out, I figured I would whip up another recipe with things I have around the house. 

I look in the fridge, eggs, bok choy, feta cheese, lemons, blueberries...  thinking, thinking... I've got it! Pound Cake!  A summer treat on a wet, cold winter's night never hurt anyone, right?

Lately I have been experimenting with another flour mixture for lighter pastries, something that would serve to replace your traditional cake flour.  The difficult part of getting this mix right has been getting it fine enough without creating paste.  Rice flour lends a nice light texture but is too fine to be used on it's own and many of the others are too course and create a grainy texture.  Through trial and error I think I have come up with a pretty great alternative. 

Gluten Free Cake Flour (yield 1 cup, multiply as needed)
1/2 cup Fine White Rice Flour
1/4 cup Sorghum Flour
1/4 cup Potato Starch
1 tsp Xanthan Gum

For the pound cake, you won't need to use this flour exclusively but adding it into the mix lends a lovely fine texture.  Using a combination of cake flour and the Gluten Free All-Purpose Flour that you already have in your pantry is just about perfect.

Gluten Free Lemon Blueberry Pound Cake
·  1/2 cup gluten free all-purpose flour
·  1 cup gluten free cake flour
·  1 1/2 cups white sugar
·  1/2 cup butter
·  1/2 cup sour cream
·  3 eggs
·  1 pinch baking soda
·  juice and zest of 1 large lemon
·  1 cup blueberries

  1. Preheat oven to 375 degrees F. Grease and a 8x4 inch loaf pan
  2. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream, lemon juice, zest and eggs, mix to combine
  3. Add flours and pinch of soda, mix well.  Fold in blueberries and pour into prepared pan

  1. Bake for 50-60 minutes, or until a toothpick inserted into center of cake comes out clean

The result is a beautiful, tart loaf with a moist and creamy texture.


Very soon I promise to pick up some bacon and cheese for the corn muffins! And be prepared, after that is my new addiction, fresh gluten free pasta.

Gluten free confession: Ok. Today was rough and like every good junkie, I like to justify why I DESERVE something that I know isn’t good for me.  At lunch I met my wonderful friend Heather at Hero Burger because I have recently discovered that they offer GF buns! Very Exciting!  While scanning the menu board, the world froze for a moment as my eyes met “Onion Rings”... my decision was made.  For some dumb reason I still had a GF bun though and I thought that it would make a difference.  Anyway, I am not feeling so hot tonight but I can’t say it wasn’t worth it.  My friend insisted that I confess my sins to my readers.  Everyone slips up, everyone cheats on their diets,  the trick is to get right back on track and not fall back into the cycle of feeling terrible. 

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