GF Vanilla Pound Cake (altered from the Land O Lakes version)

20 min prep time, 1:20 total time



2 cups sugar
1 cup unsalted butter, melted
4 eggs
2 teaspoons gluten-free vanilla
3 cups Gluten-Free Bisquick (or GF baking blend, see below)
2 teaspoons gluten-free baking powder
1 cup milk
1 individual package Chobiani plain greek yogurt.

Heat oven to 350°F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside. 


Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed. Add Yogurt, mix well.


(*Stir together gluten-free flour blend and baking powder in small bowl.) Gradually add flour blend mixture / GF Bisquick alternately with milk to butter mixture, beating at low speed until well mixed. 


Pour batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. 


***Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.