The Truth About Angel Food Cake and Gluten
Angel food cake, with its ethereal lightness and cloud-like texture, is one of the most beloved desserts in American baking. Its distinctive tall, airy structure and subtle sweetness have made it a staple at celebrations, potlucks, and family gatherings for generations. But for the growing number of people who follow a gluten-free diet, whether due to celiac disease, gluten sensitivity, or personal preference, a crucial question arises: is angel food cake gluten free?
The straightforward answer is no, traditional angel food cake is not gluten free. The classic recipe relies on cake flour, which is made from wheat and contains gluten, as one of its essential structural components. However, the story does not end there. With the right substitutions and techniques, it is entirely possible to create a gluten-free angel food cake that rivals the original in both taste and texture. Understanding why gluten matters in angel food cake and how to work around it is key to achieving a successful gluten-free version.
What Makes Traditional Angel Food Cake
To understand the gluten question, it helps to know what goes into a traditional angel food cake. The recipe is remarkably simple, using only a handful of ingredients: egg whites (typically from 10 to 12 large eggs), granulated sugar, cake flour, cream of tartar, vanilla extract, and a pinch of salt. Notably absent from this list are butter, oil, egg yolks, and leavening agents like baking powder or baking soda.
The magic of angel food cake lies in its technique. The egg whites are whipped to stiff peaks, incorporating air that serves as the sole leavening agent. The cream of tartar stabilizes the whipped egg whites and helps maintain the cake's structure. The sugar sweetens the cake and contributes to its tender texture. And the cake flour, sifted multiple times and gently folded into the egg whites, provides the structural framework that holds the cake together as it bakes.
Cake flour is specifically chosen over all-purpose flour because of its lower protein (gluten) content, typically around 7 to 8 percent compared to all-purpose flour's 10 to 12 percent. This lower gluten content produces a more tender, delicate crumb. Paradoxically, even though angel food cake uses a lower-gluten flour, that small amount of gluten is still crucial for providing just enough structure to support the airy whipped egg white framework.
Why Gluten Matters in Angel Food Cake
Gluten plays a specific and important role in angel food cake's structure. When cake flour is folded into the whipped egg whites, the gluten proteins (glutenin and gliadin) form a network that helps trap the air bubbles created by the whipped eggs. As the cake bakes, this gluten network sets and provides the framework that keeps the cake tall and light rather than collapsing into a flat, dense disc.
Without gluten, the cake loses this structural support system. This is why simply omitting the flour or swapping in any random gluten-free flour does not work; the result is often a cake that rises beautifully in the oven only to collapse dramatically as it cools. Successful gluten-free angel food cake requires alternative ingredients that can mimic gluten's structural role while maintaining the cake's signature lightness.
Gluten-Free Angel Food Cake: The Best Flour Substitutions
Creating a successful gluten-free angel food cake requires careful selection of alternative flours and starches. The best results come from using a combination of ingredients that together replicate the structure, texture, and flavor of wheat-based cake flour. Several approaches have proven successful for home bakers.
A commercial gluten-free cake flour blend is the easiest option. Look for blends specifically designed for cake baking, which typically combine rice flour, tapioca starch, and potato starch in ratios optimized for tender baked goods. Brands like Bob's Red Mill, King Arthur, and Cup4Cup all offer gluten-free flour blends that work well in angel food cake. When using a commercial blend, use the same amount called for in the traditional recipe and add half a teaspoon of xanthan gum if the blend does not already contain it.
For a DIY flour blend, combine three-quarters cup of white rice flour, one-quarter cup of tapioca starch, and two tablespoons of potato starch. This combination provides the right balance of structure, tenderness, and lightness. White rice flour contributes neutral flavor and structure, tapioca starch adds chewiness and helps bind the ingredients, and potato starch provides moisture and tenderness. Sift this blend at least three times before using, just as you would with traditional cake flour.
Step-by-Step Gluten-Free Angel Food Cake Recipe
To make a gluten-free angel food cake, begin by preheating your oven to 325 degrees Fahrenheit. Note that this is slightly lower than the 350 degrees typically used for traditional angel food cake; the lower temperature helps the gluten-free version set more gradually, reducing the risk of collapse. Do not grease the angel food cake pan, as the cake needs to cling to the sides of the pan to rise properly.
Sift together one cup of your gluten-free flour blend, half a teaspoon of xanthan gum (if not already in your blend), and three-quarters cup of superfine sugar three times. Set this dry mixture aside. In a large, clean, grease-free bowl, combine 12 large egg whites (at room temperature), one and a half teaspoons of cream of tartar, one teaspoon of vanilla extract, and a quarter teaspoon of salt. Beat with an electric mixer on medium speed until soft peaks form, then gradually add three-quarters cup of superfine sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
Sift about one-quarter of the flour mixture over the egg whites and gently fold it in using a large silicone spatula, using about 10 to 15 folding motions. Repeat with the remaining flour mixture in three more additions, folding gently each time. The key word here is gently; overfolding will deflate the egg whites and result in a dense cake. Spoon the batter into an ungreased 10-inch tube pan, gently smoothing the top. Run a knife through the batter to release any large air pockets.
Bake for 40 to 45 minutes, or until the top is golden brown and springs back when lightly pressed. Immediately invert the pan onto a bottle or funnel and let the cake cool completely upside down, which takes about one and a half to two hours. This inverted cooling prevents the delicate cake from collapsing under its own weight. Once completely cool, run a thin knife around the edges and center tube to release the cake.
Tips for Success
Achieving a perfect gluten-free angel food cake requires attention to several critical details. Egg whites must be at room temperature before whipping, as cold egg whites do not achieve the same volume. Ensure that your mixing bowl and beaters are absolutely clean and free of any grease or fat, as even a small amount of fat will prevent the egg whites from reaching full volume. Separate eggs carefully, ensuring no yolk contaminates the whites.
Do not open the oven during the first 30 minutes of baking, as the sudden temperature change can cause the cake to collapse. When folding the flour into the egg whites, use a large spatula and a gentle motion: cut down through the center, sweep along the bottom, and fold over the top. Rotate the bowl a quarter turn after each fold. Stop folding as soon as no dry flour is visible; a few small streaks are preferable to overfolding.
Serving and Enjoying Gluten-Free Angel Food Cake
Gluten-free angel food cake is best served the day it is made, as it can dry out more quickly than the traditional version due to the absence of gluten, which helps retain moisture. Serve slices topped with fresh berries and whipped cream, a drizzle of chocolate sauce, a compote of seasonal fruit, or simply a dusting of powdered sugar. The cake also pairs beautifully with citrus curd or a scoop of ice cream for a more indulgent dessert. Store any leftovers in an airtight container at room temperature for up to two days, or freeze individual slices wrapped tightly in plastic wrap for up to one month.
