Chelsea Clinton’s wedding menu features gluten-free wedding cake

vanilla Gluten-Free wedding Cake recipe

Ingredients:

• 2 cups rice flour
• 2/3 cup potato flour
• 1/3 tapioca flour
• 1 teaspoon xanthum gum
• 2 teaspoons baking powder
• 2 cups granulated sugar
• 1 cup (2 sticks) butter, melted
• 4 eggs
• 2 teaspoons pure vanilla extract
• 1 cup milk

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together flours and xanthum gum. Grease a 12-cup Bundt pan and sprinkle with flour mixture, tapping excess back into large bowl. Set baking pan aside. Whisk baking powder into flour mixture.
3. In another large bowl, combine sugar and melted butter and beat at medium speed, scraping bowl often, until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
4. Gradually add flour mixture to butter mixture, alternating with milk, beating on low speed until well-combined.
5. Pour into prepared Bundt pan and bake for 50 to 60 minutes or until a cake tester inserted in the center comes out clean. Frost with your favorite buttercream frosting.

More about Chelsea Clinton’s wedding

• Chelsea Clinton Wedding Details
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