Multi-Flour Bouquet: A Gluten-Free Pound Cake

This cake is gluten-free and slightly lower in carbohydrates than a traditional wheat-flour recipe because the coconut flour is all fiber and fat with no carbs; the same applies to the coconut milk. Coconut flour binds–I mean, really binds–so it lends a wonderful flavor and replaces the guar or xanthan gum normally necessary to replace gluten.

¾ cup buckwheat flour
¾ cup sorghum flour
¼ cup coconut flour
2 teasp. baking soda
1 cup butter
¾ cup sugar
4 eggs
2 teasp. vanilla
¼ cup coconut milk

In larger (of 2) bowl, beat butter smooth. Add sugar, eggs, vanilla, & coconut milk one at a time, beating after each addition until smooth. In smaller bowl, combine flours and baking soda. Mix and add to wet ingredients; beat until smooth. Spread into 9” greased pan and bake at 350° for 45 min. or until done.

Variation: You can add a chocolate feature to this recipe. Add 1/4 cup of unsweetened baking cocoa (lots of antioxidants and no carbs) and increase the coconut milk to 1/3 to 1/2 cup.

Personal Rating: Honestly incredibly delicious.