Yummm cinnamon! We all have sweet cravings and being gluten free makes enjoying sweets more difficult. Almost all baked goods contain flour, but over the years, my mother and I have learned to make amazing gluten free baked goods with GF flour. I found a flour brand that blends multiple types of gluten free flours together to create a texture more similar to wheat flour. I have learned through trail and error that different flours is the key to gluten free baking. When looking for gluten free flour, the main ingredients to look for are multiple types of flour and xantham gum. Although xanthum gum has a negative reputation in the culinary world, this allows the dough to combine and creates flexibility, preventing crumbly doughs and cookies.

This recipe is for cinnamon bundt cake, which I made last year for Easter. This denser cake is similar to an oil cake, but moist and sweet. It was a huge hit and loved by both gluten free and non-GF people.

Quick pro tip: Double the baking soda in all baking recipes when making gluten free. This helps the dough rise.

Ingredients:

1 box gluten free vanilla cake mix

1 small package (3.4oz) instant vanilla pudding (do not make, leave as powder)

4 eggs

1 1/2 cup sour cream (regular)

1/2 cup vegetabe oil

1/2 cup white sugar

1 Tbsp cinnamon

Directions:

1. Preheat oven to 325 degrees.
2. Mix cake mix, pudding powder, eggs, sour cream, and oil together in a medium bowl. Mix with beater on medium speed for 10 minutes.
3. Fold in white sugar and cinnamon by hand
4. Well grease bundt pan and all the mixture into the pan.
5. Cook in 325 degree oven for 55 minutes or until brown and cooked through.