gluten,cassein,egg free chocolate pound cake recipe...

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l/2 cup butter/crisco

l cup sugar

1 Tbsp. Egg Replacer mixed with 4Tbsp warm water til foamy

l l/2 tsp. vanilla

l/2 cup cornstarch

l/2 cup potato starch (Ive used rice flour or sweet potato flour)

l/2 cup cocoa (Ive used carob also)

2 l/2 tsp. baking powder

3/4 tsp salt

l l/8 tsp. xanthan gum

3/4 cup milk(I use homemade rice or almond or soy)

Preheat oven to 350, in large bowl, cr4eam together butter & sugar.

Add egg replacer mixture and vanilla. Mix well. Add rest except for

milk. Mix well, be sure to remove all lumps. Slowly add milk.

Pour batter into greased 9x4 loaf pan or muffin tins. Bake 50 min

for a loaf, check after 30 with toothpick til clean for cupcakes.

Allow to cool before frosting.

 

Ive also substituted the cornstarch with sweet potato flour or a

mixture of jasmine and brown rice. Ive got one of 6 allergic to corn

as well as eggs,dairy,soy,and gluten.