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Rice Flour Cake (gluten free, wheat free)

* 1 stick softened butter
* 1/2 cup cane sugar
* 2 eggs
* 2 tsp gluten-free vanilla extract
* 1 1/4 cups white rice flour
* 1 tsp baking powder

Preheat oven to 350�F.

Coat an 8-inch square or round cake pan with olive or canola oil spray. Set aside. Cream the butter with the sugar until well blended. Add eggs and vanilla, beating with a wire whisk. Add flour and baking powder and continue to beat until well mixed. Pour batter into prepared pan. Bake the cake for 40 to 45 minutes or until done when tested with a toothpick.

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If you can't tolerate some of things in that recipe, I have a muffin recipe you can scale up too.

1 cup rice flour
1/4 to 1/2 cup corn sugar (dextrose)
2 tbsp Canola oil
2 tsp baking powder
1/2 tsp salt
1/2 cup of water
1 tsp lemon juice

Mix well. Makes 6 muffins. Bake for 20 minutes at 425 F

I find that dextrose gives me less gas than white sugar (sucrose). I buy a bag at the health food store for $3

If you want to flavor it for muffins, I add a 1/2 cup of flaxseed and a scoop of peanut butter to it.

Or, you can use 2 tbsp of honey, and 1/2 cup of lemon juice if you want to make lemon honey muffins.

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