Gluten Free Angel Food Cake

*I used the Krusteaz All Purpose flour blend 1. Preheat the oven to 350 degrees. Separate your egg whites and allow them to stand to room temperature (about 30 minutes). It is VITAL that you do not allow any bit of yoke to slip through. 2. Sift the flour and powdered sugar in another bowl. After sifting, whisk the mixture together well. 3. Place the granulated sugar in a blender or food processor. Pulse until fine, but not so much that it turns to powdered sugar. 4. Add the cream of tartar and salt to the egg whites. 5. Using the whisk attachment on your mixer, beat on high until foamy. At this point, add the vanilla and almond extracts. Continue beating until the mixture starts to become fluffy. 6. Add the remaining sugar one tablespoon at a time, continuing to beat on high until stiff peaks have formed. Make sure to watch the mixture closely, as you don't want to over-beat the egg whites. 7. Turn off the mixer. Using a rubber scraper, fold the dry ingredients into the egg whites about 1/3 cup at a time. Be gentle and DO NOT STIR. It is important to keep as much air in the mixture as possible. 8. Once combined, scoop the fluffy batter into an UNGREASED angel food cake tube pan. 9. Place on the bottom rack of the oven and bake for about 40-45 minutes. Try not to open the oven during baking. 10. Remove cake from the oven and immediately invert the cake while cooling. Many angel food cake pans have "legs" that allow for this, however if not, try inverting the pan on a glass bottle. 11. Cool completely then remove from the pan. 12. ENJOY!