Gluten Free Poppy Seed Pound Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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You will never guess that this is gluten free. It's very yummy, and it freezes well. Ingredients:
2 cups white bean flour |
3/4 teaspoon xanthan gum |
1 teaspoon baking soda |
2 teaspoons baking powder |
1 teaspoon egg substitute |
1 cup white sugar |
1 cup sour cream |
1 (85 g) package vanilla instant pudding mix |
4 eggs |
1/2 cup vegetable oil |
2 tablespoons poppy seeds |
3/4 cup hot water |
Directions:
1. In a large bowl, combine all ingredients, except poppy seeds.( Do not prepare vanilla pudding, just add crystals) Beat for 2 minutes.
2. Fold in poppy seeds.
3. Pour mixture into 2 greased loaf pans.
4. Bake at 350 degrees for 35-40 minutes.
5. Cool on wire racks.
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