Bob's Red Mill Gluten Free Cake Mix
Go to Store| Serving Size: 28 g | ||
| Servings Per Container: About 16 | ||
| Amount Per Serving | % DV * | |
| Calories | 110 | * |
| Calories from Fat | 5 | * |
| Total Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 230mg | 10% |
| Total Carbohydrate | 25g | 8% |
| Dietary Fiber | 1g | 4% |
| Sugars | 15g | * |
| Protein | 1g | * |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 0% | |
| Iron | 8% | |
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* % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
† Daily Value (DV) not established. |
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Other Ingredients: Manufactured in a facility that uses tree nuts and soy. Sugar, gluten free flour blend (sweet white rice flour, brown rice flour, potato starch, whole grain sorghum flour, Tapioca flour, xanthan gum), cocoa powder, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), baking soda, sea salt, natural vanilla powder (sugar, cornstarch, vanilla extract. |
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Directions: |
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| Serving Size: 33 g Dry Mix | ||
| Servings Per Container: 16 | ||
| Amount Per Serving | % DV * | |
| Calories | 120 | |
| Calories from Fat | 0 | |
| Total Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 180mg | 8% |
| Total Carbohydrate | 29g | 10% |
| Dietary Fiber | 0g | 0% |
| Sugars | 16g | |
| Protein | 0g | |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 4% | |
| Iron | 4% | |
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* % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
† Daily Value (DV) not established. |
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Other Ingredients: Sugar, potato starch, tapioca flour, whole grain sorghum flour, baking powder (monocalcium phosphate, bicarbonate of soda, cornstarch), sea salt (magnesium carbonate), xanthan gum, natural vanilla powder (sugar, cornstarch, vanilla extract). Manufactured in a facility that also uses tree nuts and soy. |
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Directions: Ingredients You Will Need: 1 whole package Bob's Red Mill Vanilla Cake Mix 3 large whole Eggs, at room temperature 1/2 cup Vegetable or Canola Oil 1/2 cup Water, at room temperature Preparation (for 9-inch layer cake) Preheat oven to 325 degrees. Generously grease two 9-inch round nonstick (gray, not black) cake pans. Line bottoms with parchment paper or wax paper, then grease again. Mixing In large mixing bowl, beat eggs for 30 seconds on medium-low speed. Add mix, then oil and water. Beat for 60 seconds on medium-low speed, scraping down sides of bowl with spatula. Divide batter evenly in pans; smooth tops with spatula. Baking Place pans 3 inches apart on middle rack of oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans on wire rack for 15 minutes. Run sharp knife around edges to loosen cakes, then invert onto separate plates to cool completely before frosting. |
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Bob's Red Mill Gluten Free Cake Mix
Go to StoreSave on Bob's Red Mill at
Bob's Red Mill Vanilla Yellow Cake Mix Gluten Free Description
- Gluten Free Vanilla Cake Mix is Made with a Perfect Blend of Gluten Free Flours and Starches to Create the Lightest, Fluffiest Gluten Free Cake You've Ever Created
- Kosher
Use this mix to create a beautiful yellow cake or as a base for your favorite cake recipe that starts with yellow cake. Specifically designed for those sensitive to wheat or gluten, this mix contains sugar, potato starch, tapioca flour, whole grain sorghum flour, baking powder (monocalcium phosphate, bicarbonate of soda, cornstarch), sea salt, xanthan gum, and vanilla powder (sugar, cornstarch, vanilla extract).
Dear Friends,
I think everyone can agree, there's something magical about the aroma of home-baked cake coming out of the oven. But in today's busy world, it can be hard to find the time to make something special - especially if you follow a gluten free diet. That's why we created a line of delicious gluten free mixes that can be prepared in minutes and offer the traditional flavor and texture of the baked goods you grew up with. Mix up a batch today and enjoy a treat you can feel good about eating!
To you good health,
Bob Moore
DirectionsCake
3 Eggs
½ cup melted Butter or Oil
½ cup Water
1 package Bob's Red Mill Gluten Free Vanilla Yellow Cake Mix
Preheat oven to 325°F. Oil baking pans and line with parchment paper (see below for sizes).
In the bowl of a stand mixer, mix eggs, melted butter or oil, and water for 30 seconds on medium. Add cake mix, then beat for 60 seconds on medium speed, scraping down the sides of bowl with spatula. Divide batter evenly between pans and smooth tops with a spatula.
Place pans 3 inches apart on the middle rack of the oven. Refer to the size and shape options for appropriate baking times and bake until a toothpick inserted into the center comes out clean. Cool cakes in pans on a wire rack for 15 minutes. Run a sharp knife around the edges to loosen cakes, then invert onto separate places to cool completely before frosting.
Size and Shape Variations
• Two 8-inch round nonstick pans: Bake 30-35 minutes.
• Two 9-inch round nonstick pans: Bake 25-30 minutes.
• One 9 x 13-inch rectangular nonstick pan: Bake 30-35 minutes.
• 18-20 standard size cupcakes: Line standard 12-muffin pans with paper liners and coat with cooking spray. Fill each with a scant ¼ cup batter or within ½ inch of top of liner. Bake 20-22 minutes
• Two 8 x 4-inch loaf pans: Bake 35-49 minutes.
Free Of Gluten.*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
