Will it work? GF Sour Cream Pound Cake, anyone?

 Since we have gone primarily gluten-free, baking has become a great experiment! Yesterday I set out to see whether your *grandma's cookbook* recipe can be replaced with gluten-free flour, and not just the cup-for-cup flours but the all-purpose version (which can be more finicky).

When you use the all-purpose GF flour, you usually need to add xantham gum (depending on the item you are making). In this case, the red-checkered cookbook recipe for Sour Cream Pound Cake was the experiment.

I used the all-purpose GF flour with xantham gum, according to the recipe measurements. I had to check the back of the flour package to confirm how much gum went with that much flour, and it's different if making a cake or a quick bread. I opted for the quick bread measurement as a Pound Cake is more of a quick bread than a cake...

The results were met with RAVE reviews. Now granted, it's not as light and fluffy as a glutinous, wheat-based flour can make. And it gets hard quickly if sitting out. However, delicious and versatile. Nobody turns down a slice of Pound Cake, with berries and cream on top! 😋 ...At least not around here.