Dessert Labs is a mobile, gluten-free bakery experimenting with creative flavors and designs. Just a few examples of their culinary repertoire: chocolate cupcakes with roasted strawberry buttercream, hot-chocolate chip cookies, banana chocolate chip muffins, homemade donuts, and eclairs. Yum! Anybody living the gluten-free lifestyle (bias alert: I’m one of them!) knows that these types of treats are usually a big no-no, so I couldn’t resist dropping them a line to see if they’d impart some cooking wisdom to a gluten-deprived, sweets-loving girl.  The super-scrumptious Angel Food Cake recipe they offered up in return is heaven-sent — cue the cymbal crash — and too good not to share! Check it out below. Support the project here. 

Gluten Free Angel Food Cake

For: a 10-inch Angel Food Cake Pan

Ingredients:

400 g egg whites
200 g granulated sugar
75 g brown rice flour
25 g millet flour
22 g tapioca starch
22 g potato starch
100 g powdered sugar
1/2 teaspoon guar gum or xanthan gum
A pinch of cream of tartar
A pinch of salt

To Make:

Preheat oven to 400 degrees.

Combine brown rice flour, millet flour, tapioca starch, potato starch, guar gum, salt, and powdered sugar.

In a separate bowl, whip egg whites and cream of tartar until you get a foam. Add the granulated sugar a few spoonfuls at a time until all is incorporated. Then whip the mixture into a stiffed peak meringue.

Using a spatula, fold dry ingredients into meringue in four or five additions.

Pour into an ungreased 10-inch angel food cake pan.

Bake at 400 degrees for 15 minutes. Reduce heat to 375 for 30 minutes or until browned and an inserted toothpick comes out clean.

Allow to cool completely before unmolding. Serve with fruits and/or berries and whipped cream!

Makes one 10-inch cake.