Gluten/wheat free. Trans fat free. Cholesterol free. Package makes one layer. When my son and I were diagnosed with Celiac Disease, the inability to digest gluten, our food choices became very limited. As a professional chef, I was making wonderful pastries, pizzas and breads for others, but couldn't eat any of them myself. I began experimenting - making the same recipes but substituting gluten-free ingredients. The results were delicious. No one guessed they were made without gluten. I wondered if others might enjoy some of my treats, so I turned my favorite recipes into gourmet baking mixes. Today I am pleased to share Gluten-Free Pantry mixes with everyone who needs a gluten-free and wheat-free diet. Right now, there is no known cure for celiac disease, but it can be controlled by a lifelong adherence to a strict gluten-free diet. The Gluten-Free Pantry is here to help provide safe, delicious foods for that diet. After all - there's no need to feel deprived just because you can't eat wheat or gluten! Manufactured in a gluten free environment. Made in Canada.

For cake you'll need:
entire bag of Old Fashioned Cake & Cookie Mix;

1/2 cup vegetable shortening, softened butter or margarine
2 large eggs, lightly beaten
1 tsp gluten-free vanilla
1/2 cup milk or water

Preheat oven to 350 degrees. Lightly oil or grease a 9 inch round cake pan or an 8 x 8 inch square pan. In large bowl, beat shortening or butter until fluffy. Add mix. Beat to combine. Add eggs and vanilla and beat. Add milk. Stir to moisten. Spoon into pan. Bake 28 minutes. Cool 10 min. then remove from pan. Cool completely, frost, and enjoy!
For Snickerdoodle Cookies you'll need:
Entire bag of Old Fashioned Cake & Cookie Mix
4 tbsp vegetable shortening
4 tbsp softened butter or margarine
2 large eggs, lightly beaten
or 1/2 cup pureed soft silken tofu
1 tsp gluten-free vanilla
2 tbsp sugar mixed with 1 tbsp cinnamon (for coating cookies)

Preheat oven to 350 degrees. In large bowl beat shortening and butter until fluffy. Add mix. Beat to combine. Add eggs and vanilla and beat. Roll into 1 inch balls. Roll balls in sugar/cinnamon mix. Set 1 inch apart on lightly greased cookie sheets and bake 15 minutes. Remove and cool. Makes about 24 cookies. For Quick Coffee Cake: add 3/4 cup chopped, plain or sweet spicy coated nuts and 2 tsp cinnamon to basic cake recipe. Pour into an 8 x 8 inch square greased pan. Bake 28 min. in a 350 degree oven. Cool and serve.