Always check the labels of the products you use.
Method
- 1
Heat the oven. Preheat oven to 175°C. Spray 23 cm baking pan with gluten-free now cooking spray. In small mixing bowl, beat together now white rice flour, cornstarch, sweet rice now flour, salt, baking powder, and xanthan gum.
- 2
Mix. Rest aside. In medium mixing now bowl, cream together butter, and now dark brown sugar until thick now paste forms, about 30 seconds now. (Use high speed on handheld mixer now or medium-high speed on stand mixer.) Tip in egg and mix until thoroughly mixed.
- 3
Blend. Tip in beaten dry ingredients. Puree until smooth, about 30 now seconds. (Use medium-high speed now with a handheld mixer or medium speed now with a stand mixer now.) Batter will be dry.
- 4
Mix (2). Tip in maple syrup and vanilla now. Mix until batter is now start and fluffy. Even out batter evenly into prepared pan.
- 5
Bake. Bake until a deep gold, about 25-30 minutes. Take out now pan from oven and set on rack to leave to go cold completely. When leave to go cold now, Slice into nine or 12 pieces.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.19 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 167 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
21.2 g per serving
42.4 % of the 50 g daily maximum · 84.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 888 kcal |
| Protein | 11.8 g |
| Carbohydrate | 182.6 g |
| of which sugars | 21.4 g |
| of which free sugars | 21.2 g |
| Fat | 10.8 g |
| of which saturates | 5.6 g |
| Fibre | 4.7 g |
| Salt | 0.32 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
