Gluten Free Angel Food Cake

• 1/2 cup coconut flour
• 1/2 cup arrowroot flour or cornstarch
• 12 egg whites
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1 1/2 cups sugar divided

1. Preheat oven to 325 degrees.
2. Separate egg whites in a stainless steel bowl and let them come to room temperature.
3. In a separate medium bowl, mix together the coconut flour, arrowroot flour, salt, and 3/4 C sugar. Set aside.
4. Beat the egg whites until foamy.
5. Add the cream of tartar.
6. Beat until the egg whites form soft peaks.
7. Beat in the other reserved 3/4 C sugar about 3 Tablespoons at a time. Beat until stiff peaks form.
8. Slowly fold in the flour mixture about 1/4 C at a time. Once the flour mixture is combined, fold in the vanilla.
9. Slowly pour the batter into a well greased tube pan and spread the batter evenly. Run a knife through the cake to eliminate any air bubbles.
10. Bake for 50-55 minutes until the top is golden and sides begin to pull away. Cool 10 minutes.

coconut flour, arrowroot flour, egg whites, cream of tartar, salt, vanilla, sugar

Taken from www.yummly.com/recipe/Gluten-Free-Angel-Food-Cake-1655721 (may not work)