Gluten-free Potato Pound Cake with Berries & Cream

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The first time I started experimenting with unusual flours was years ago, after writing a story about exotic breads for a food magazine. I’d eaten dosa and uttappam in Indian restaurants, but never baked with the chickpea or lentil flour those are made with. My experience with potato flour and rice flour was even more limited, and I’d never even heard of Xanthan gum (!). That’s all changed. So many friends choose to eat gluten-free, I’ve started including those options at dinner parties and whenever/wherever I’m asked to bring snacks. Happily, alternative flours are very easy to source. This recipe for gluten-free pound cake, includes an assortment–sweet rice flour, tapioca starch, garbanzo bean flour, and sweet white sorghum flour—along with mashed potatoes, for a very moist and tasty dessert.

Makes 1, 9-inch loaf


  • 2 sticks (1 cup) unsalted butter
  • 1 cup sugar
  • 4 eggs
  • 1/2 cup (packed) Idaho® mashed potatoes (use freshly cooked; not instant)
  • 3 tsp vanilla paste or vanilla extract
  • 1/4 cup sweet white sorghum flour
  • 1/4 cup garbanzo bean (chickpea) flour
  • 1 cup sweet white rice flour
  • 1/4 cup tapioca starch
  • 2 tsp baking powder
  • 1 tsp Xanthan Gum
  • 1/2 tsp fine salt
  • fresh raspberries or strawberries to garnish
  • lightly sweetened whipped cream, to garnish


  1. In the bowl of a stand mixer with the paddle attachment, whip room-temperature butter for 3 minutes until fluffy. Add sugar and whip 2 minutes more. Add mashed potatoes and whip 3 minutes more. Whisk in eggs, one at a time, allowing time for each to be well incorporated before adding the next. Add the vanilla. Do not worry if the mixture appears to separate or looks “curdled.”
  2. Use a sifter or wire whisk to thoroughly combine all of the dry ingredients–including the salt and baking powder. Add dry ingredients to the wet ones in the bowl of the stand mixer. Mix at medium speed for a minute until no streaks show.
  3. Using cooking spray, or, shortening, grease a 9-inch bread pan. Fit the pan with parchment paper, leaving a bit of the paper extending over the long sides of the pan. (Makes it easy to remove the finished loaf from the pan.)
  4. Preheat oven to 350
  5. Spread the stiff batter in to the baking pan. Bake at 350 for one hour. Remove from oven and cool on a wire rack. Cake will not have the high dome of a gluten cake.
  6. To serve, slice the cake and serve with lightly sweetened whipped cream and a sprinkling of fresh berries.

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