This article is from the Children Allergies and Asthma FAQ, by Eileen Kupstas Soo email@example.com with numerous contributions by others.
contributed by JoAnne McCleeary
I use only Bob's Red Mill Stone Ground White
Rice Flour, from Natural Food, Inc. Milwaukie, Oregon 97222. It is the only
one that I have been able to get decent results in adapting wheat recipes to
1 cup white rice flour
3/4 cup sugar
3 tsp Rumford baking powder
1/4 cup of softened butter, margarine OK but the butter overcomes the flavor
of the rice better than margarine.
1/2 cup of milk
1-2 tsp of vanilla extract
1 tsp of real cider vinegar (be sure you don't use distilled vinegar because
it may be from a grain that you don't want)
Sift dry ingredients together. Drop in butter, 1/4 cup of milk, vanilla.
Beat for 2 minutes. Add the rest of the milk and eggs. Beat 2 minutes
more. Turn into a greased 9 or 10 inch round layer cake pan. Bake for about
30 minutes in a 350 degree oven. Cool and turn out on a plate and frost.
Makes 1 layer. Stays very moist. Will taste wonderful if you haven't had
cake in a long time. My family can't tell this one is made from rice.