Angel Food Cake

Gluten Free Angel Food Cake Recipe

Who says us Celiac or gluten intolerant people cannot have Angel Food Cake? Now we can enjoy Gluten Free Angel Food Cake just like before.  I was thinking to myself when I was diagnosed Celiac holy cow my life is so over! I mean how many of you have felt just like this? I have discovered through trial and error that we can enjoy just about anything gluten free as when we were eating wheat. I have come across so many people who have just plain given up because they can no longer eat wheat, I’m here to tell you that I was once in this boat, but not anymore.  I now feel better and get the same enjoyment out of my food as I once did!!

Recipe by Rachelle Himmelman, Gluten Free Baking By Rachelle


  • 12 Whole Eggs (Room Temperature)
  • 3/4 Cups Sugar  + Plus 1/2 Cup Divided
  • 1/4 Cup Cornstarch
  • 1/4 Cup White Rice Flour
  • 1/4 Cup Tapioca Flour
  • 1/4 Cup Potato Starch
  • 1-1/2 Teaspoons Cream Of Tartar
  • 3/4 Teaspoons Salt
  • 1 Teaspoon GF Vanilla Extract
  • 1/2 Teaspoon GF Almond Extract


  1. Preheat oven to 325 degrees F.
  2. Separate eggs and place egg whites into a stand mixer bowl.
  3. In a separate bowl using a sifter place cornstarch, white rice flour, tapioca flour, salt, and 3/4 cups sugar. sift and set aside.
  4. In a small bowl measure extracts and put aside.
  5. Using the wire wisk attachment beat egg whites on high speed until they start to come together ad cream of tartar.
  6. When egg whites form soft peaks turn speed down and ad extracts, turn speed back up and slowly add 1/2 cup sugar in a steady but slow stream.
  7. Beat until stiff peaks are formed.
  8. Remove bowl and fold dry mixture in one large spoonful at a time careful not to deflate your egg whites.
  9. Place mixture into ungreased angel food cake pan and bake for approx. 55-60 minutes.
  10. When cake is done, remove from the oven and turn upside down on a cup or bottle and cool completely before removing from the pan.

5 thoughts on “Angel Food Cake

  1. Is it possible to use one cup of all purpose GF flour like cup4cup in place of the 1/4 cups dry ingredients?

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