1 1/2 cups white or brown rice flour (I usually use brown because that is what I have on hand)
1/2 cup tapioca starch
1/2 cup potato starch
1 1/2 cups sugar
1/2 tsp salt
2 tsp xanthan gum
3 tsp baking powder
3/4 cup cooking oil (I actually use olive oil - and find it leaves no olive-taste)
1/4 cup milk or substitute, room temperature (often I just use water)
5 eggs, room temperature
3 tsp vanilla
1/2 cup milk or substitute, room temperature (again, water will work fine)
Grease and flour a 9x13 cake pan. Pre-heat the oven to 350 degrees.
Combine the dry ingredients in a mixing bowl.
Add the oil and mix in till well distributed.
Add the first amount of milk and mix for 1 minute.
Combine the eggs, vanilla and second amount of milk and slowly add to the flour mixture.
Beat for 2 min. Scrape the bowl and beat for another 2 minutes.
Pour the batter into the prepared pan.
Bake for 35 minutes or until the cake springs back when gently touched in the centre, or a tooth pick comes out clean. Cool and frost.
If you are making cupcakes, this makes 22-24.