Gluten-Free Recipes

Cooking Helps  |  Breads  |  Breakfast   
Main Dish |  Rice and Beans  |  Salads and Side Dish  

Sauces and Gravies  |  Soups and Stew  |  Cakes and Desserts

Cookies and Bars  |  Pies and Puddings  |  Miscellaneous

1/2 cup shortening
2 cups sugar
3 eggs
1 tsp vanilla
1 cup sour cream
1 3/4 cups rice flour
1/3 cup potato starch
1/3 cup tapioca starch
1 Tbsp cornstarch
1 1/4 tsp xanthan gum
1/4 cup baking cocoa
2 tsp baking powder
1 tsp soda
1/2 tsp salt
1 cup hot water

1. Cream shortening and sugar. Beat in eggs and vanilla. Mix in sour cream.
2. Combine flours, gum, cocoa, baking powder, soda, and salt in a separate bowl.  Add to creamed mixture. Mix well.
3. Add water, stir in quickly.  
4. Pour in greased and rice floured 13x9x2-inch cake pan. Bake at 350 F for 35 to 40 minutes or until toothpick inserted in center comes out clean.