Pound Cake

• 5.2 ounces white rice flour (about 1 cup)
• 1.05 ounces tapioca flour (about 1/4 cup)
• 1.3 ounces potato starch (about 1/4 cup)
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 3/4 cup low-fat buttermilk
• Cooking spray

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, xanthan gum, and next 3 ingredients (through baking soda) in a medium bowl; stir with a whisk.
3. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in oil and vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
4. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350u0b0 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

white rice, flour, starch, xanthan gum, baking powder, salt, baking soda, sugar, unsalted butter, eggs, canola oil, vanilla, lowfat buttermilk, cooking spray

Taken from www.myrecipes.com/recipe/pound-cake-0 (may not work)