Aaron is trying going gluten-free for health reasons, so I've been trying out baking gluten-free stuff for him. So far, everything I've tried had turned out pretty good. Today I tried baking a gluten-free pound cake and it turned out pretty darned good. It is one I'll make again, even if Aaron weren't going gluten-free.
1 3/4 cups gluten free all purpose flour
(I used Hodgson Mills all purpose gluten free baking flour)
1/3 cup cornstarch
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum
3/4 cup room temperature butter (1 and 1/2 sticks)
1 cup dark brown sugar
1 cup buttermilk
1 tsp. vanilla extract
1/2 tsp. almond extract
In a large bowl mix together the flour, cornstarch, salt, baking powder, baking soda and xanthan gum.
In another large mixing bowl beat the butter with the brown sugar until fluffy. One at a time beat in the eggs and and flavoring extracts. Stir in 1/3 of the dry mixture, then 1/3 of the buttermilk, another 1/3 of the dry mixture, then 1/3 buttermilk, the last of the flour mixture and the last of the buttermilk. Scraping the bowl every so often. Flour and lightly flour (using gluten free flour) a bread pan and spoon the batter into the pan. Bake at 350 degrees about 45 minutes or until a toothpick comes out clean. Cool in the pan about 10 minutes, then remove from the pan to finish cooling on a rack.