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IBS Game Changer Recipe Collection. Find more on our blog at IBSGameChanger.com/blog

Perfect Angel Food Cake (low FODMAP)

Thought you would never be able to enjoy Angel Food Cake while following a gluten-free diet?

Think again and embrace the joy of having your cake and eating it too! Indulge in my Perfect

Gluten-Free Angel Food Cake that captures the light and airy essence of the classic, but

completely gluten-free. This cake is not only delicious, it's a testament to gluten-free desserts

that can be just as light and delicious as the original. The secret lies in the seamless blend of

gluten-free flour alternatives, ensuring a light and tender crumb that satisfies even the most

discerning Angel Food Cake enthusiast.

Prep Time Cook Time Serves Serving Size Ok to make ahead

20 minutes 40 minutes 8 1/8 Steps 1 - 10

Ingredients

1 1/2 cups egg whites from 10-11 large eggs

1/2 cup gluten-free all-purpose flour

1/2 cup GF Jules gluten-free baking flour

3/4 cup powdered sugar

3/4 cup + 2 tablespoons superfine baking

sugar (or granulated sugar that has been

pulsed in the food processor a few times)

1/2 teaspoon Kosher salt

1 1/2 teaspoons cream of tartar

1 tablespoon vanilla extract

1/4 teaspoon almond extract

Directions

(1) Prepare: Separate the egg whites and

allow them to sit at room temperature for

about 30 minutes. Preheat the oven to 350

degrees F. In the bowl of a food processor,

pulse together the flour, cornstarch, and

powdered sugar together until well

blended, about 30 seconds. Set aside in a

bowl.

Put the granulated sugar in the bowl of your

food processor and pulse the sugar about 5-

7 times. You don't want to turn it into

powdered sugar, just a little finer than it

normally is. Set aside.

(2) Beat the egg whites: Place the egg

whites in the clean bowl of a stand mixer.

With the whisk attachment, beat on high

until the egg whites start to foam, then add

the salt and cream of tartar and whip a few

more seconds to combine.

Add the vanilla and almond extract and

continue whipping on high speed for

another 30 seconds.

(3) Add the sugar: Add the granulated sugar

slowly, about 1 tablespoon at a time to the

egg whites while they are whipping.

Continue whipping until stiff peaks form.

(Remove the whisk attachment and lift it

out of the mixture—if the peaks left behind

stay standing, you have reached “stiff peak”

stage.)

(4) Add the dry ingredients: Slowly fold in

the dry ingredients 1/3 at a time with a

spatula. Do this carefully and slowly so you

don't deflate the egg whites. (This is the key

to light and airy angel food cake.)

Scoop into an ungreased 10-inch tube or

round cake pan.