Ingredients

• 2 c. gluten-free flour mix* (see following recipe)
• 1 tsp. baking powder
• 2 eggs
• 2 c. sugar
• 1/2 c. cocoa
• 1/2 tsp. salt
• 2 tsp. baking soda
• 1 1/2 tsp. xanthan gum
• 1 c. hot water
• 1 c. vegetable oil
• 1 c. buttermilk

Directions

Preheat oven to 350 degrees. In a large bowl, combine dry ingredients. Stir in oil, buttermilk, and eggs. Add hot water and stir until combined. Pour into a greased 13- by 9-inch pan or make cupcakes. Bake the cake for 35 to 38 minutes, or the cupcakes for 20 minutes. Frost as desired.

Gluten-free flour mix:

• 2 c. brown rice flour
• 2 c. white rice flour
• 1 1/2 c. sweet rice flour
• 1 1/3 c. tapioca starch or flour
• 2/3 c. corn starch
• 1/2 c. rice bran or rice polish
• 2 tsp. xanthan gum

• Sift together three or four times and store in a canister. Use 1 cup of this mixture when the recipe calls for 1 cup of wheat flours. This flour mix works very well in cookies, bars, cakes, and rolled-out sugar cookies.

Makes 4 servings.

Per Serving: about 350 calories, 5 grams (g) of fat, 15 g carbohydrate, 3 g protein and 350 mg sodium