grocery shopping ingredients
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ingredients
360 grams egg whites, room temperature
310 grams granulated sugar 5 grams cream of tartar 10 grams Madagascar vanilla extract 48 grams brown rice flour 48 grams sweet rice flour 24 grams arrowroot starch a pinch of kosher salt method
1. Line the bottom of two 20 centimetre (eight-inch) cake pans or one angel food cake pan (this one is super handy with its removable base) with parchment. Preheat on oven to 177°C (350°F).
2. Whip the egg whites and cream of tartar in a stand mixer for two minutes, until light and frothy. Slowly stream the sugar into the egg whites, while beating. Continue beating until medium-stiff peak. Fold in the vanilla. 3. Gently fold the flour into the egg whites in three stages. With the last stage also fold in the salt. 4. Divide the batter between the two pans. Bake for 12 by 15 minutes. Gently remove from the oven. Let cool completely before removing from the pans. Like what you read? Sign up to our newsletter and find out about posts sooner! How to Comment Anonymously on This Site. Check out this brief and entertaining tutorial from Life After Gluten on how to comment anonymously on a site that uses disqus.
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If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast. Categories
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