Bob's Red Mill Gluten Free Cake Mix Vanilla -- 19 oz
Yippee! No rice flour!
I'm so grateful to have found this cake mix since I have to avoid wheat AND rice.
This mix bakes up nicely and has a good flavor.
January 13, 2015
Prior to using Bob's Red Mill Cake Mix, I'd used another gluten-free all purpose baking mix to make a cake. It was yucky - very strong fava bean taste - doable for those of us who truly cannot eat wheat or gluten, but, not truly enjoyable. So....thought I'd try Bob's Red Mill to see if I could do better. So very glad I did. Finally - NO "off" taste in the cake. I also used the cake mix in a cookie recipe that I've made for other people - it's one of the favorite cookies in our family and I figured I might as well give it a try. The taste was very good - I will tweak the recipe for texture next time. Using the vanilla gluten free mix in the typical cookie recipes out there that call for a cake mix (2 eggs/oil), I believe reducing to 1 egg and backing off on the oil will bring the end result cookie into a more traditional texture. Highly recommend Bob's Red Mill Gluten Free Cake Mix! So far - every gluten-free mix I've tried from Bob's Red Mill has been excellent.
January 2, 2015
Very nice, light cupcakes
This produced some very nice, light cupcakes. The batter was "sticky" because of the xantham gum and other binders, but they turned out great. We added some unsweetened coconut and a tsp of vanilla extract, and these cupcakes were a hit!
November 22, 2014
Perfect for Everything
I use the gluten free flour for everything now. I substitute equal parts of gluten free for regular flour recipes. With breads (non yeast) and cakes, I add 1/2 cup plain yogurt per recipe (average is 1.5 cups flour) for a moister cake and bread. Cannot tell it is gluten free.
November 21, 2014
I used this mix to make cupcakes and added blueberries to the batter. They came out very moist. I will definitely buy this again!
September 26, 2014