This black forest pound cake combines the flavors of chocolate and cherries in a cake with a lighter feel. Instead of the whipped cream used to frost a classic black forest cake I opted for a lighter cherry cream glaze that dries to a crunchy glazed doughnut consistency. And the cake itself is a classic
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at ezgf.blogspot.com All photographs in this video were taken be me. No other entity has been granted exclusive rights to use my photographs. The music used in this video is royalty Free Music used with permission under a Creative
Gluten free foods can be delicious, simple and fun to make! These strips take barely anytime at all, and taste so close to the real thing. Please feel free to comment and ask my any questions. Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels.
Ingredients: 3/4 cup cornstarch 3/4 cup salt 3/4 cup rice flour 3 teaspoons cream of tarter 2 teaspoons olive oil 1 1/2 cup water food coloring (optional) Add all dry ingredients in a pot first, then add wet ingredients (except food coloring). Cook over medium heat while stirring constantly. Stir until thickened in a ball.
3 and a half cups all purpose flour (Gluten free, not regular!) 3 teaspoons quick rise yeast 1 tablespoon xantham gum 1 tablespoon sugar 2 eggs separated Cup and a half warm water 3 tablespoons vegetable oil Let rise for about an hour. Bake at 375 degrees for 45 minutes. Please feel free to comment