To make our delicious and soft gluten-free breakfast pound cake, start by taking the eggs, milk, and butter out of the fridge, at least an hour before starting to make the cake (if the room temperature is high, 30 minutes is sufficient).

Line a 12-inch loaf pan with parchment paper. To make the parchment paper adhere well, it is enough to moisten the pan, crumple the parchment paper, then smooth it out by hand inside the pan and level it; or we can butter it and flour it with rice flour.

Personally, in general, I prefer this second option, as parchment paper retains too much moisture creating annoying condensation at the base that could ruin the final product, especially when it cannot be immediately removed from the pan.

Preheat the oven to 338°F (maximum 356°F, since starch and gluten-free flours do not like too high temperatures).

Sift the rice flour, potato starch, and baking powder into a bowl, add the fine salt, mix them with a fork or spoon and set them aside temporarily.

Melt the butter over a very low flame; once melted, set it aside for a few minutes until the eggs and sugar are perfectly whipped.

In another bowl, which should be large, crack the eggs, add the sugar, and whip them with an electric mixer at maximum speed for 2 minutes (no need to whip further). You will obtain a very fluffy mixture, very similar to a foamy zabaglione, which will have changed from the deep yellow of the eggs to a very light yellow and will have doubled in volume.

To this mixture, we will manually add the liquid ingredients without using the electric mixer but a spatula or a steel whisk, first the milk and then the now cooled melted butter, incorporating them very gently into the egg mixture, with a movement from the bottom (i.e., from the bottom of the bowl) to the top, while gradually rotating the bowl to ensure that they mix evenly.

When we have finished incorporating the liquid ingredients, we will gradually add the mix of sifted powders we had prepared earlier, flavors of choice (a teaspoon of liqueur, or grated citrus zest, cinnamon, etc.) incorporating them evenly as well with care and the same bottom-to-top movement, just enough to obtain a smooth, lump-free, and fluid mixture.

Pour the mixture immediately into the mold, gently tap it on the table to make sure it settles evenly and there are no empty spaces and put it in the oven at mid-height for about 35-40 minutes, depending on the type of oven.

In this regard, I want to emphasize two things:

1) The cooking times are calibrated on my gas oven, with static cooking and heat coming only from the bottom.

2) As I have already written in the procedure above, this type of flours does not like too high temperatures, so if your oven cooks with heat coming simultaneously from the bottom and top, static or fan, keep it at 338°F; otherwise do not exceed 356°F.

To check cooking, pierce the pound cake in the center with a long steel or wooden skewer that should come out perfectly dry; in this case, immediately turn off and take the mold out of the oven to prevent the residual heat from drying out the cake.

Let it cool for no more than 30 minutes before removing it from the mold, gently, please. Place it on the serving platter and when it is completely cold, you can dust it with powdered sugar or a mix of powdered sugar and a level teaspoon of bitter cocoa.

Our gluten-free breakfast pound cake can be stored in a cake holder or a large food bag for several days.

The Extra Idea.

The rice flour and potato starch can be replaced with 250 grams of gluten-free mix for desserts (make sure it does not contain sugar, yeast, and salt).

We can substitute melted butter with 0.42 cups of mild-flavored seed oil; the texture will be somewhat different, quite crumbly, due to the oil.

We can substitute cow’s milk with 0.55 cups of plant-based beverage or freshly squeezed orange, tangerine, or lemon juice.

Bon appetit