I didn’t feel like going to the store one weekend, so I decided to go through some church cookbooks I had lying around to see what I could make for dessert with ingredients I already had on hand. I found a pound cake recipe that my grandmother used quite a bit. It called for three cups of flour, which would seriously deplete my supply of cup-for-cup baking flour, so I used a cup of sorghum flour, a cup of white rice flour, and a cup of cornstarch with 1.5 tsp xanthan gum. I kept the rest of the recipe the same according to the recipe’s instructions and my grandmother’s notes, although I did not add flour to the tube pan. The cookbook was hers, so she had made notes in it. The cake turned out really good. My family took home some of the cake with them also. You can see what was left of it after we’d eaten some and after my family had set aside their portions.


Here’s the cake after it was finished baking.  I loved that it turned out so well and looked so good!


Gluten-Free Pound Cake


  • 1 C. shortening
  • 1/2 stick of butter/margarine
  • 2 C. plus 3/4 C. sugar
  • 1 C. sorghum flour
  • 1 C. white rice flour
  • 1 C. cornstarch
  • 1.5 tsp xanthan gum
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 C. milk
  • 5 whole eggs
  • 1 tsp. pure vanilla


  1. Cream shortening, butter/margarine, and sugar.
  2. Add 1 egg at a time, beating all the time.
  3. Add vanilla.
  4. Sift flours, cornstarch, xanthan gum, baking powder, and salt.
  5. Add flour mixture and milk, beating well.
  6. Place in greased and floured (optional) tube pan.
  7. Bake at 300 to 325 degrees for 1 hour 15 minutes.
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