Bob's Red Mill Sweet White Rice Flour is milled from a special variety of rice, often known as "sticky rice," that is very starchy and has exceptional binding qualities. It is an excellent ingredient for baking gluten free muffins, breads, pastries and cakes. It is also a superb thickener for soups, sauces and gravies.
Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to determine if a product is gluten free.
Keeps best refrigerated or frozen
Gluten Free Pound Cake
1 cup Sweet White Rice Flour
1/2 cup Sorghum Flour
1/4 cup Cornstarch
2 tsp Baking powder
1 tsp Xanthan Gum
1 cup Butter, room temperature
1 cup Granulated Sugar
2 tsp Vanilla
Beat the butter until creamy and smooth. Add the sugar and beat into the butter until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each one. Add the vanilla and blend until completely incorporated.
In a separate bowl, combine the flours, cornstarch, xanthan gum and baking powder and blend together with a whisk. Add the dry ingredients to the wet and blend until fully mixed. Spread into a greased 9-inch bread pan. Bake for 60 minutes at 350°F. Cool for about 10 minutes.
Remove cake from pan and cool completely.
Sweet white rice.
Manufactured in a facility that also uses tree nuts and soy.