Ingredients:
3/4 cup rice flour
1/2 cup potato starch ( NOT potato flour)
1/4 cup tapioca flour
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
2 teaspoons vanilla
1/2 cup butter
3/4 cup white sugar
3 tablespoons brown sugar
2 eggs
3 tablespoons milk
1 1/2 cups apples, peeled, cored, and shredded ( about 2 apples)
icing sugar, for dusting (optional)
Directions:
Preheat oven to 350 F; grease either 9 inch round springform pan, or 8 inch square cake pan, and dust with rice flour.
In a medium bowl, whisk together the flour mix, xanthan gum, baking soda, baking powder, and cinnamon; set aside.
In the bowl of your mixer, cream the butter for about 1 minute or until softened.
Add both sugars,and beat for about 2 minutes.
Add the eggs, one at a time, and beat until well incorporated.
Blend in the milk.
Then turn mixer to low and add the dry ingredients half at a time, beating after each addition, until they are well absorbed.
Remove the bowl from the stand and gently fold in the shredded apples.
Spoon the batter into the prepared pan and bake for 40-45 minutes, or until toothpick inserted tests clean and the cake pulls away from the edge of the pan.
If serving from the pan, cool at least 10 minutes before removing.
Dust lightly with icing sugar, if desired.
Servings: Serve
Time preparation: 40 min.
Time total: 80 min.