Preheat Oven to 325 degrees
Create looping swirls by gently layering the batter around the bundt pan with a small ice cream or cookie scoop. No need to swirl with a knife, it will swirl as it bakes.
1 cup butter softened
1/2 cup shortening, (I prefer butter flavored)
2 1/2 cups sugar
6 large eggs
1 cup brown rice flour
1 cup tapioca starch
1 cup potato starch flour (you can substitute Argo Corn Starch)
1 tbsp pure potato flour (DO NOT use potato starch, must use pure potato flour)
3/4 tsp xanthan gum
1 tsp baking powder (use corn free if you are sensitive to corn)
1/2 tsp table salt
3/4 cup milk
1 tsp vanilla extract
1 tbsp. unsweetened cocoa
1 tbsp red food coloring
Snowy White Vanilla Glaze
Beat butter, and shortening at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time beating just until blended after each addition. Stir together flour, xanthan gum, baking powder, and salt. Add to the butter mixture alternating with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla . Transfer 2 1/2 cups batter to a 2 qt bowl, stir in cocoa and food coloring. Drop 2 scoops of plain batter into greased and floured 10″ (16 cup) bundt pan. Using a small cookie scoop or ice cream scoop, top with 1 scoop of red velvet batter. Repeat around entire pan, covering bottom completely. Continuing layering batters in pan as directed until all batter is used.Bake 325 degrees for 1 hour or up to 75 minutes, until a long wooden toothpick inserted in center comes out clean.
Cool on wire rack 10 minutes; remove from pan to wire rack and cool completely (about 1 hour).
Drizzle with Snowy White Vanilla Glaze. (Below)
Whisk together 2 1/2 cups powdered sugar (use corn free if you are sensitive to corn), 3 tbsp plus 1 tsp. milk and 1 tsp vanilla extract until smooth. Makes 1 cup. If the glaze is too stiff add just a bit of milk until drizzling consistency.