Years ago, my mom used to make this trifle with pound cake and Jell-O Instant Pudding. Oh my goodness. I loved it. Everytime I have it, I think of Summer. Nowadays, however, we of course can't have gluten, so I searched for a gluten free pund cake recipe. I searched and searched and baked and baked. Nothing worked. The cake was either too dry, or too flat, or it fell in the middle. Then, one day I made cinnamon bread with a recipe I found on a really obscure little site. I had to add an egg and change some other stuff, but once I did it turned out amazing! The bread-part tasted like an old-fashioned donut. I decided to try to make a pound cake out of the bread. Now we can recreate my most favorite dessert without gluten. Yes!
This dessert is not Dairy-free. Sorry, but if you are not allergic to Lactose, you can layer this with Kozy shack pudding which is Gluten and soy free.
Gluten-free Buttery Pound Cake
2 c. Brown Rice Flour
1 c. Tapioca Starch Flour
3 tsp Xanthan Gum
3 c. Sugar
4 tsp Corn-free Baking Powder
1/2 tsp Salt
1/2 c. Canola Oil
1 c. Fat Free Milk
2 eggs, cage-free organic
1 tsp Vanilla
2 tsp Imitation Butter Flavoring
- Combine the dry ingredients.
- Combine the wet
- Add the wet to the dry and mix weel with a wooden spoon. This batter will be very thick.
- Pour into a bread pan sprayed with cooking spray.*
- Bake at 375 degrees for 45-50 minutes. After 30 minutes cover with tin foil if you don't like it very dark.
We layer this with strawberries, blackberries, and blueberries.
For the pudding:
Prepare Jell-O Instant Sugar-free Pudding as directed. Then mix with half a container of Cool whip.
Layer pudding, pound cake, and berries. Here is what ours looks like:
Check this and other recipes out at Gluten free Homemaker.