If you've never tried gluten free baking before, you might be overwhelmed with all the different flour options and seemingly strange ingredients like xantham gum and psyllium husk. I know I was confused! Gluten free baking doesn't have to be elaborate and difficult though, it's just a slightly different approach than traditional baked goods.
This almond cake is a good introduction because it relies on eggs for structure rather than gums and starches. It can be eaten plain, or dressed up with ice cream, fresh fruit, or whipped cream. You can substitute flours too, as long as they're of similar weight and density. For example, I replaced 1/4c almond flour with buckwheat flour with good results.
While I might not be gluten intolerant, I've come to realize that relying on all purpose flour is no fun. White flour has been stripped of its hull, where the majority of its fiber and flavor are! Experimenting with different flours has been an exciting adventure. I love discovering the unique texture and flavors of different grains. Even if you're not gluten free, why not give it a try?
Simple Almond Cake (gluten free, sugar free) makes one 6" cake
2 eggs 2 tbsp honey or other liquid sweetener 1/4 c oil 1/2 c almond flour 1/4 c millet flour 1/2 tsp baking powder 1/2 tsp baking soda
Preheat oven to 350° F. Prepare baking dish by brushing with oil and lining bottom with parchment. Whisk dry ingredients together. In a separate bowl, beat eggs and sweetener together until thick and frothy, about 3-5 minutes. Add oil and beat thoroughly. Add dry ingredients to egg mixture and mix in by hand. Pour into prepared pan and bake for 18-20 minutes, or until golden brown a skewer comes out clean.