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Fudge Cake and Sour Cream Vanilla Bundt Cake are some of our most popular recipes. We brought samples to the Sundance Harvest Market this year, and people kept coming back for these two treats! One lady commented, "you could sell anything with that sour cream cake!"
To start things off, you'll need the recipe for the Gluten Free Flour Blend. As anyone who has our cookbook knows, the GF Flour Blend is the basis for nearly all our recipes. The flour blend is the key to getting the right flavor and consistency in our gluten free baked goods. That's why we call it the "No Excuses" gluten free cookbook -- with these recipes you will not have to make excuses for why your gluten free goods don't taste quite right. You won't have to make apologies to your non-gluten free friends for serving them gluten free food. With No Excuses, everyone will love the results -- when we say everyone, we mean everyone!
We recommend making a batch of Gluten Free Flour Blend and keeping it in your refrigerator at all times. That way, when you feel the urge to bake something, the mix will be ready to go . . . you will be able to open up the cookbook, choose a recipe, and get cooking without delay!
Gluten Free Flour Blend
1-3/4 cup white rice flour
7/8 cup sweet rice flour
3/4 cup brown rice flour
3/4 cup tapioca starch (tapioca flour)
1/2 cup cornstarch
1/3 cup potato starch
1/4 cup sorghum flour
1/8 cup rice bran
1 tablespoon xanthan gum
Whisk ingredients together. Store refrigerated in an airtight container.
For all our recipes, please see our cookbook, The No Excuses Gluten Free Cookbook, available at www.noexcusesglutenfreecookbook.com or Amazon.com.
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