Save room for Dessert!

Best Gluten Free Pound Cake Ingredients: 

2 stick of unsalted butter

2 cups of sugar (You may use ¼ cup less) 

4 large eggs

2 cups of rice or gluten free flour 

2 tablespoons of baking powder 

1 tablespoon of vanilla extract 

1 and a half cup of milk 

Process: 

Preheat your oven at 350 degrees. In a large bowl, in your stand up mixer or with hand electric mixer, cream the butter and the sugar by mixing together these together at medium speed. After they are well mixed, add the egg yolks one by one (you will have to separate your whites from your yolks and set aside your whites for later) once this is all mixed at medium speed, add the flour, pinch of salt and baking powder alternating with the milk and the add the vanilla, keep on mixing all of this at medium speed. Set aside and in a separate smaller mixing bowl, mix your egg whites with the electric mixer with clean and dry beaters or whisks until they are frothy form a peak. Fold the egg whites onto the cake batter and mix well by hand. Prepare your cake mold by greasing and dusting lightly with flour. A ring shaped cake pan is much better for this cake, but you may use any shape. Bake for 45 minutes until it’s golden. Use the *toothpick method to test the cake and see if it is ready. Turn the cake over onto a cake stand when it's ready and sprinkle with powdered sugar or frost according to preference. This cake works well for layer cake by baking it in round pans and filling it and then frosting it. Enjoy! 

*Toothpick Method: This method is used to test any cake or any other baked casserole that requires a level of firmness, mostly for things containing eggs. To test, insert a thin knife or toothpick near the center to see if it is cooked, and if it comes out clean it means that cake is ready. 

5 eggs

2 cups of flour

2 cups Ricotta Cheese 

2 tbs. baking powder 

1/2  teaspon of salt 

1 tablespoon of sugar

1 oz. melted butter

1 cup of milk

Whisk the egg yolks well with the milk and ricotta and then add the flour and the baking powder and sugar gradually. add the butter last and mix well. The last step is to whip your egg whites until they are white and fluffy and frothy and then add to the mix.  Heat the griddle and make the pancakes by pouring them one by one in the hot griddle with some nonstick spray if desired. If your griddle is nonstick you do not need spray.

You can substitute Ricotta Cheese for Cottage Cheese and also add a tablespoon or two of protein powder if you would like more protein added to this dish. Want Banana Pancakes instead? Easy! ..just substitute the cheese for 2 large ripe mashed bananas. Serve  topped with any fruit, my favorite is blackberries. *Do not forget there is no substitute for real. Real maple syrup is my recommendation. Enjoy!