I make a lot of goodies with eggs, and I have been making custard based ice cream for a while now and that leaves me with a lot of egg whites. I also have celiac disease, so learning how to bake again has been challenging! I made a fantastic gluten-free angel food cake last night. It took no time at all and wasn't as complicated as I had thought it would be in my head. I'm also at high altitude and needed no adjustments. 10 large egg whites, or 1 1/2 cups egg whites 1/2 cup potato starch 1/2 cup rice flour 3/4 cup sugar + 1/2 cup sugar separated 1.5 teaspoon cream of tartar 1 tsp sea salt 1 tbs vanilla extract In mixing bowl add the egg whites at room temperature and whip until doany add cream of tartar and salt and whip to soft peaks. Add the 1/2 c sugar 2 tbs at a time until stiff peaks. Sift the starch, rice flour and 3/4 c sugar and fold gently into egg whites until incorporated. Spoon into 10" ring mold/bundt pan and run a knife through it to get out large air bubbles/pockets. Bake on lowest rack in the oven at 350f for 50 minutes until the top is dry and golden brown and invert pan directly onto a soda or ketchup bottle to cool. Run knife through center ring after cooled for 1 hour.