Pound cake everyone can eat

I had not realized how prevalent gluten intolerance is in the United States until just a few years ago when I found that several acquaintances have it.

According to several Web sites that I reviewed, estimates suggest that one in 133 people in the United States have the disease.

Gluten intolerance is a digestive condition triggered by consumption of gluten, a protein, which is found in breads, pastas and many other foods containing wheat, barley or rye.

It is successfully treated by removing gluten from the diet. People that I know that have the problem are avid label readers, which is the only way to make sure that what you are getting doesn't contain gluten or hasn't been cross contaminated with it.

A mill that processes flour, for example, can't just switch over to cornmeal, because some of the meal would be contaminated with flour.
The label should indicate that a product is gluten free.

Pound Cake
½ pound butter
2 cups sugar
8 eggs
2 cups plain white cornmeal
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla
½ teaspoon allspice
1½ tablespoon grated lemon rind
1 teaspoon salt

Preheat oven to 325 degrees.
Lightly grease bottom only of pan.
In a mixing bowl, cream butter and sugar. In a separate bowl, beat eggs. Mix cornmeal, baking powder and salt together. Alternating with cornmeal, mix eggs into creamed mixture. Add cinnamon, vanilla and allspice; mix well. Add lemon rind and mix for one minute.
Bake in a 9-inch tube pan for at least 1½ hours or until a toothpick inserted into the cake comes out clean.
Makes about 10 servings.

Glaze:
¾ cup sugar
¾ teaspoon baking soda
1/8 cup buttermilk
¼ cup butter
½ tablespoon light corn syrup
½ teaspoon vanilla

Put sugar, baking soda, buttermilk, butter and corn syrup in a saucepan. Bring to a boil, stirring constantly, three to four minutes. Remove from the stove and add vanilla. Pour over cooled cake.
Let sit for about 10 minutes and serve.

The texture of this pound cake is coarser than a typical pound cake made with wheat flour, but the taste is unique and enjoyable.
I used a medium grind cornmeal to make the cake the first time, but when I make it again, I will try a finer grind just to see how much of a difference it makes.
I enjoy trying different types of grains and flours and am always looking for something different.
Just yesterday, I discovered rice flour.
Hmm ...