My mother-in-law made this gluten free angel food cake from a Taste of Home recipe, and everyone

loved it. The taste and texture was perfect and there wasn’t a bad aftertaste. I could barely save off a piece for the picture– this recipe is amazing!!


1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
1/2 cup sugar

3/4 cup sugar
1/4 cup cornstarch
1/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch


Place egg whites in a large bowl and set them on the counter for 30 minutes.

Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice in another bowl.

Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add 1/2 cup of sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Fold in flour mixture 1/2 cup at a time.

Gently spoon into an ungreased 10-in. tube pan. Use a knife to cut through the batter and remove the air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Turn the pan  upside down and let it completely cool (about 1 hour).

Run a knife around side and center tube of pan. Set the cake on a serving plate. Mash strawberries, whip up some heavy whipping cream and ENJOY!!