Gluten-Free Angel Food Cake

Source: lsj.com

1 cup plus 2 tablespoons gluten-free flour mix (see below)
3/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon xanthan gum
12 egg whites
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons gluten-free vanilla or almond extract
3/4 cup granulated sugar

Measure flour mixture, 3/4 cup sugar, salt and xanthan gum and set aside.

Beat egg whites with cream of tartar and vanilla until quite stiff. While beating, gradually add remaining 3/4 cup sugar and beat until stiff peaks form. By hand, fold in the flour mixture.

Pour the stiff batter into an ungreased 10-inch tube pan. Gently cut through the batter with a knife to break air bubbles. Bake at 350 degrees F for 35 to 40 minutes. Invert immediately or let cool on a rack. (As is cools, it will stiffen like a wheat-flour cake.)

Frost when cool, or top with sliced strawberries, lemon sauce or topping of your choice. You also can slice and wrap each piece with plastic wrap and freeze.

Gluten-Free Flour Mix:
Combine 2 cups white rice flour, 2/3 cup potato starch flour and 1/3 cup tapioca flour.