Friday, February 6, 2015
1 1/2 cups white rice flour(been grinding our own lately.)
2/3 cup potato starch
1/3 cup tapioca starch
1/2 teaspoon pink himalayan salt
1 tablespoon baking powder(1 part baking soda,1 part tapioca starch and 2 parts cream of tartar)
1 teaspoon guar gum(been using NOW brand)
2 cups white sugar(Organic Domino's or C&H)
1 cup coconut milk
1 cup grapeseed oil(Tj's)
1 teaspoon vanilla extract(homemade with potato vodka)
Preheat oven to 350 degrees.
Grease and flour two 8 inch round pans.(I use a Mr. Mister with grapeseed oil)
Stir together the dry ingredients. In another bowl, beat the eggs and the sugar together until creamy add the rest of the ingredients. Add the dry ingredients and mix together.
Pour the batter into the greased cake pans.
Bake in the center of the oven for 19-21 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean. Cool completely before frosting.
1/2 cup organic(domino's or C&H) sugar
2 large eggs
1 large egg yolk
3 tablespoons all purpose gluten free flour
1 1/2 cups fullfat coconut milk(homemade or safe for you canned)
1 1/2 cups sweetened flaked coconut (Tropical Traditions.To sweeten- a bit of oil and hot water and sprinkle with powdered sugar. Mix well. done!)
1 teaspoon vanilla extract(homemade)
4 c. corn-free powdered sugar(homemade is safest)
¾ c. Tropical traditions palm shortening
1 teaspoon homemade vanilla extract
2-4 Tablespoons coconut milk
1/2 teaspoon salt pink himalayan