King Arthur Flour Yellow Cake Mix Gluten Free -- 22 oz 4 5 1 1

Great cake! I made this for my son's birthday recently and everyone said it was really good! You definitely need a mixer to blend all the ingredients and the batter gets really full ....it must be something in it because the batter really whips up, so much so that I used a hand mixer and it was coming up to where the beaters go into the motor. The only thing that prevented a perfect score was there was sort of a dry milk taste to the cake that kind of turned me off. I know I wouldn't buy this regularly because the price is not something I would normally be able to budget for. I think this mix is great for once or twice a year indulgences March 2, 2013

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King Arthur Flour Yellow Cake Mix Gluten Free Description

Makes 24 Cupcakes or 2 Layers
Cakes Stays Moist Longer
Wheat Free • Soy Free • Nut Free
Certified Gluten Free
Kosher

no compromises

How does America's oldest flour company go gluten-free? That's what we asked ourselves when our customers began requesting - no imploring - us to help them in their quest for delicious gluten-free baked goods.

With the same high standards we apply to all of our products, we've created what we're sure you'll agree are the very best gluten-free mixed on the market today. Carefully blended wholesome, gluten-free ingredients into these easy-to-use mixes, then tested and re-tested to ensure your success. We guarantee that your experience with the mixes will be enjoyable, fulfilling and, most of all, great-tasting.

King Arthur Flour gluten-free mixes - a taste the whole family will enjoy!

Free Of

Gluten.

Disclaimer

These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts

King Arthur Flour Yellow Cake Mix Gluten Free Directions

you will need:

1/2 cup soft butter

2 tablespoons vegetable oil

4 large eggs

2/3 cup milk at room temperature

preheat the oven to 350 F. Grease the bottom (but not the sides) of two 8" or 9" round pans.
beat butter and oil together, then beat in half the mix. Add the eggs one at a time, beating well after each addition. Add 1/3 of the milk at a time, alternating with 1/3 of the remaining dry mix. Beat until smooth, scraping the bowl after each addition.
pour the batter into the prepared pans.
bake for 35 to 40 minutes, until the cakes are golden brown and the middle of one feels firm when pressed. If using a thermometer, the internal temperature should be 212 F.
remove the cakes from the oven, and let cool in the pans for 10 minutes. Run a thin spatula or knife around the edge of the cakes, then turn them out of the pans to cool completely on a rack.

to make cupcakes: Divide the batter among 24 lined or greased cupcake cups and bake for 20 to 25 minutes.

Yield: two 8" or 9" round layers; or 24 cupcakes.

The gluten-free cake stays moist longer than other brands. Enjoy until the last bite. Store airtight and enjoy within 3 days, or freeze

Nutrition Facts

Serving Size: About 1/4 cup dry mix (45 g)

Servings per Container: 14

	Amount Per Serving	% Daily Value

Calories	170

Calories from Fat	5

Total Fat	0 g	0%

Saturated Fat	0 g	0%

Trans Fat	0 g

Cholesterol	0 mg	0%

Sodium	240 mg	10%

Total Carbohydrate	40 g	13%

Dietary Fiber	0 g	0%

Sugars	22 g

Protein	1 g

Vitamin A		0%

Vitamin C		0%

Calcium		0%

Iron		0%

Other Ingredients: Sugar, modified tapioca starch, medium grain rice flour, potato starch, cornstarch, emulsifier (rice starch, polyglycerol esters of fatty acids, mono- and diglycerides of fatty acids), baking powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), natural vanilla flavor, salt, xanthan gum.
Produced in a dedicated gluten-free, allergen-free* manufacturing facility.
*Free of the 8 most common food allergens.

Product Details

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