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For the Gluten-Free Yellow Cake. 2 1/2 cups gluten-free flour blend, see note (12 1/2 ounces; 355 grams) 1 1/2 cups granulated sugar (10 1/2 ounces; 298 grams) 2 1/4 teaspoons baking powder. 3/4 teaspoon salt. 1 cup vegetable oil (7 ounces; 198 grams) 2/3 cup water or milk (5 1/3 ounces; 150 grams) …
For this masterful cake, you’ll combine coconut flour with brown rice flour, white rice flour, tapioca flour, sweet white rice flour and xanthan gum. As Yammie points out in her comments, you can turn a white cake into a yellow one by tossing in whole eggs.
1 ½ cups (202.5 grams) gfJules™ All Purpose Gluten Free Flour. 1 cup minus 1 Tbs. granulated cane sugar. 2 tsp. baking powder. 1/3 tsp. baking soda. 2 eggs or substitute (for white cake, use 4 egg whites instead)
To achieve the classic yellow cake flavor, the recipe uses vanilla extract. If you prefer an almond flavor, replace the vanilla extract with half almond extract and half vanilla extract. Grease the cake pans. Coat the cake pans with nonstick cooking spray or brush with solid shortening and dust with gluten-free flour.
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