Pamela's Products Gluten Free Cake Mix Vanilla -- 21 oz
Full sized cake. Loved it!
Unlike other gluten free cake mixes I've bought from the grocery store, this mix makes a full sized three layer cake. The flavor was great and the texture was very soft, fluffy and moist. On the package there are alternate recipes to switch up the flavor. I highly recommend this mix.
June 17, 2015
I'm only giving it 4 stars because I found this mix a tad bit salty. But other than that it is so good. The texture is fabulous.
June 11, 2015
The clear winner in our bake-off!
I did a three-way bakeoff between Glutino, Pamela's and Cherrybrook Kitchen brand Yellow Cake Mix, following the recipe on each product as indicated. I opted to add 4 eggs (instead of 3) to Pamela's product as recommended on the package for "a lighter, fluffier texture". The Glutino product called for two eggs and Cherrybrook did not call for any egg (advertising itself as egg free). Of the three products, Pamela's was the clear winner, turning out a classic vanilla cake, as promised. It had good vanilla flavor, was moist and had nice texture (not dry or grainy in any way). In contrast, the Glutino cake was very dry and crumbly. Taster's felt it also lacked flavor. However, I noticed that they still ate it. Not so with Cherrybrook Kitchen! This cake did not rise properly, and while it initially tasted okay, it left a "corn starch" like coating in the mouth upon swallowing. Most of this cake was left on the plate. I noted that I had to bake all three cakes about 10 minutes longer than mentioned on the package to have a toothpick come out clean (this is a common review note on gluten free cakes for some reason).
December 8, 2014
This is hands down the best gluten free cake mix ever! I used it to make carrot cake mini cupcakes and not only does it make a ton ( a full two pans worth of cake where as so many only make one ) I served it to a bunch of my husbands friends, who are not gluten free, and they all loved it! It comes out so moist and has the same chewy texture that is so often missing from gluten free baked goods. I think it is all the tapioca flour in the mix. My mom also used this to make doughnuts and OH MY GOODNESS! So amazing!
August 1, 2014
This made a pretty good cake for being gluten free. It was a little dry but could be because I made mine with part coconut oil part veg oil instead of all veg oil which i've found with cookies and other baked goods that this seems to make them drier.
March 6, 2014