Gluten free products have come a long way in a short period of time, but some textures are hard to imitate, particularly when you don't want to offset with lots of butter, sugar, or oil. Gluten free pound cakes have almost always been successful in my book. Because they are less light and fluffy than other baked treats, it is much easier to create a similar product without gluten. Over the years, I have created a number of delicious gluten free pound cakes that never disappoint. Except, I steer clear of the traditional recipe... No need to grab a pen.

        1 lb. sugar

        1 lb. butter

        1 lb. flour

        1 lb. eggs

My version may be healthier, but let's not go crazy- I did add chocolate, gluten free graham crackers, and mini marshmallows. Plus, it's dessert, so I can't exactly call it healthy, but these mini guys are sweet and tasty and I only used 1/4 cup of brown sugar and 2 Tbsp. of maple syrup for the entire recipe!

To me- s'mores feel like a spring or summer flavor, reminiscent of campfires, but truly it works year-round!

Let's peel back the curtain for a sec. The first time I created this recipe, I baked one big loaf. It looked beautiful! But, slicing turned into a massacre! Trying to cut into cooled marshmallows is no joke! (see photos below for proof)

Hey- life isn't always perfect! So, then I baked mini loaves- no cutting required!

Part of cooking and baking is not being afraid to make mistakes. If it tastes good and/or you learned something, I'd call that a success!

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Basic Gluten Free Pound Cake Ingredients

A few years ago, I came up with a gluten free pound cake recipe. With each new flavor, I make a few additions and adjustments. These are the staple ingredients.

Butter: A pound cake staple…but I only use 1/4 of a pound. You can also use a plant-based version.

Brown Sugar: This is a staple in my kitchen.

Eggs: Another pound cake staple. Years ago, I often used 2 eggs. Now, it’s usually 3.

Vanilla

Baking Soda

Baking Powder

Yogurt: This helps to keep the pound cake moist.

Gluten Free Flour Blend: This changes each time…usually based on what’s readily available in my pantry. Most often, I use oat, almond, and cassava or tapioca flour.

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It may look dark, but it was perfectly baked...

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Still tasty, but not looking so good...

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Craving more gluten free treats???

        - GF Avocado Brownies with Peanut Butter Frosting

        - GF Carrot Pound Cake

        - GF Apple Crisp Bars

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