Pumpkin Angel Food Cake

Fall is here. Here is a good fall recipe.


1 1/4 cup powdered sugar
½ cup potato starch
¼ cup tapioca flour
¼ cup millet flour
1 teaspoon xanthan gum
¼ teaspoon salt
12 large egg whites (1½ cup) without any yolk in them. Otherwise it won’t work!
1½ teaspoon cream of tartar
1 cup granulated sugar
1 1/2 tsp Lebkucken spice or favorite recipe for the spices in pumpkin pie.
3/4 cup pumpkin puree

Preheat oven to 350°

In a medium bowl, whisk together the powdered sugar, potato starch, tapioca starch, millet flour, xanthan gum, and salt. This is the “flour” mixture.

In another bowl, mix pie spice with granulated sugar. Taste a little before setting aside.

In a large mixing bowl, start beating the egg whites.  Add cream of tartar and continue beating until foamy.

Slowly add the spiced sugar, a few tablespoons at a time, beating only until stiff peaks form.

Spoon at least a half cup of beaten egg mixture into pumpkin and fold carefully. Save for a little bit.

Carefully fold flour mixture into eggs about one fourth at a time, folding in until all the flour mixture is moistened. Don’t mix or be rough or the beaten eggs will fall.

Now fold in pumpkin mixture carefully.

Spoon the mixture into an ungreased angel food cake pan and make the top look pretty. Remove air bubbles by carefully cutting through batter with a knife.

Bake for 35 minutes, then check if it is done. It is done when the top looks dry and springs back when touched and when a toothpick comes out clean when poked  in the middle.

Turn the cake upside down and cool a few hours in the pan.

When completely cool, use a knife to separate cake from pan and carefully remove it.

Serve with whip cream or some frosting if you want.

Recipe adapted from gluten free homemaker.