Can angel food cake be gluten free?

Yes! With the right gluten-free flour blend, angel food cake turns out just as light and fluffy as the classic version. The key is a mix of starches (like cornstarch, tapioca, or potato starch) to keep that airy texture.

Is Betty Crocker Angel Food Cake gluten free?

No, the boxed Betty Crocker Angel Food Cake mix is not gluten free. But homemade versions, like this recipe, give you full control over safe ingredients—and the flavor is even better.

What is the best flour substitute for a gluten free cake?

It depends on the recipe, but for angel food cake, a gluten-free all-purpose blend with a balance of rice flour and starches works best. For a twist, you can swap in a little almond flour for extra flavor without losing the fluff.

Can you use gluten free self-raising flour for cakes?

It’s not recommended here. Self-raising flour includes baking powder and salt, which interfere with the delicate rise of angel food cake. Stick with a plain gluten-free blend plus the beaten egg whites—they’re the true leavening magic.

Best Gluten-Free Angel Food Cake (5-Star Cake)

Best Gluten-Free Angel Food Cake

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A cloud-like gluten-free angel food cake, made with whipped egg whites and a starch-rich flour blend, perfect for any occasion.

Author: Giordana
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 1 cake (10-inch tube pan) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 cup gluten-free flour blend (with cornstarch or tapioca)
1 ½ cups granulated sugar, divided
12 large egg whites, room temperature
1 ½ teaspoons cream of tartar
¼ teaspoon salt
2 teaspoons pure vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Do not grease the pan.
Sift flour and ½ cup sugar together three times.
Whip egg whites until foamy. Add cream of tartar and salt.
Beat until soft peaks form. Gradually add 1 cup sugar until stiff peaks form.
Gently fold in vanilla.
Sift and fold in flour mixture in three additions.
Spoon batter into ungreased tube pan and smooth top.
Bake 35–40 minutes until golden and springy.
Invert pan to cool completely before removing.

Notes

Tools needed: 10-inch tube pan, fine-mesh sifter, stand or hand mixer, offset spatula.

For diabetics: Replace sugar with monk fruit, allulose, or erythritol. Avoid liquid sweeteners.

Nutrition

Serving Size: 1 slice
Calories: 140
Sugar: 18g
Sodium: 60mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0g
Protein: 4g
Cholesterol: 0mg

Find it online: https://www.glutenfreez.com/gluten-free-angel-food-cake/