B.J. Fisher 03/70/2018 03/12/2018
Hi, is there a way to do this without sugar? Using honey, maple syrup, agave or other substitutes instead? My family is trying to avoid processed sugar.
Dawn Karlovec 09/267/2018 09/25/2018
Love Pamela products and recipes! You make a Celiacs life so enjoyable. Thank You!
Pam Boval 05/127/2018 05/08/2018
Made this today AFTER a major fail yesterday. I didn't realize the crucial importance of Cream of Tartar!! Well I do now! lol..I looked it up and learned something today. Made this cake for my granddaughter who has Celiac Disease and it is Beautiful _
Kathryn 12/343/2017 12/10/2017
I do wish Pamela's would make an angel food cake mix, I am sure this recipe will work fine but it would be nice to just by a mix. Hate breaking 18 eggs!
Joyce 05/147/2017 05/28/2017
Loved this recipe! By far the best gluten free angel food recipe out there!! (The only thing I will change next time is to reduce the salt from 1 tsp to 1/4 tsp like my original angel food recipe that is not gluten free. The cake tasted a little too salty.) I love Pamela's Artisan Blend!! Best GF flour ever!!
shelly 01/24/2017 01/25/2017
Just made this--the first angel food cake I've made in probably 30 years--and it was fantastic! Wonderful, light texture. I used one dozen extra large eggs for the whites. As a topping, I took about 1/2 C of Pamela's Salted Caramel frosting mix and heated it on the stove with a few tablespoons Earth Balance soy free spread (I'm non-dairy, too) and little water. Drizzled it over each slice as a sauce. My guest LOVED it. Cake is not too sweet.The caramel sauce added a sweet buttery richness to the lightness of the angel food. YUM!
Jean 04/102/2016 04/12/2016
Best Cake ever!! My daughter is gluten free , so made it for her birthday. Everyone loved it! I did use 18 egg whites. I put 2 drops of Young Living Orange oil in with Almond extract and Vanilla ( the real thing). YUMMY! Served with Coconut Cream whipped , and raspberries.
sweet tooth 08/220/2016 08/08/2016
Followed the recipe and it looked great when it came out if the oven. I inverted it on a bottle and after about 5 minutes the cake plopped out of the pan. Not sure what happened.
Kat 10/280/2016 10/07/2016
This is the most amazing recipe. I bring this into work and everyone loves it! I've made this recipe more than a dozen times and the only thing I've changed is the amount of egg whites. I use about 14-16 eggs. Most of the time I use 14 eggs because I think it makes the cake lighter and fluffier. I agree with the one comment about the salt, I use a little less than 1tsp also.
Karrie 03/66/2016 03/07/2016
Best gluten-free recipe I have tried. Looks & tastes exactly like it should.
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