I have a potluck coming up at work next week and a couple coworkers are gluten intolerant. I have lots of frozen egg whites that I’d like to use up, so I thought: how about a gluten-free Angel Food Cake (Rose’s recipe of course). Has anyone made Rose’s Angel Food Cake gluten free by using something other than flour like corn starch? Since foam cakes get their structure from beaten eggs (or egg whites in this case) and not from flour, I’m wondering if I can use the same amount of corn starch (or something else that’s GF) by weight.

Thanks much,
Hanaa
HanaasKitchen.blogspot.com

This won’t help your egg white situation, but my favorite gluten-free cake is this one:  http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/3474/

Thanks Julie. I’ll take a look at that recipe. It sounds good. I wonder how different it is from the Hungarian Jansci Torta in RHC (they both seem to have almonds and chocolate).

Hanaa
HanaasKitchen.blogspot.com

Bittersweet cocoa-almond genoise has a lot of butter, so it’s dense and pound-cake like, as well as very tender.  The Jansci has more of a souffle-with-stuff-in-it texture, and while the walnuts and chocolate are themselves rich, there’s no butter in the cake.