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Bob's Red Mill Gluten Free Kosher Vanilla Yellow Cake Mix Description
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
Directions
Cake
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.
Nutrition Facts
Serving Size: 1/4 Cup Dry Mix 50 g
Servings per Container: About 11
| Amount Per Serving | % Daily Value |
|
| Calories | 180 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 220 mg | 10% |
|
| Total Carbohydrate | 45 g | 16% |
|
| Dietary Fiber | 0 g | 0% |
|
| Total Sugars | 24 g | |
|
| Includes 24g Added Sigars | | 48% |
|
| Protein | 0 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 70 mg | 6% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 21 mg | 0% |
|
Other Ingredients: Sugar, potato starch, tapioca flour, whole grain sorghum flour, baking powder (monocalcium phosphate, baking soda, cornstarch), salt, xanthan gum, natural vanilla flavor powder (sugar, cornstyarch, vanilla oleoresin).
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Lemon-Blueberry Gluten-Free Petit Fours
[vc_row][vc_column][vc_column_text]Looking for a sweet, showstopping way to celebrate Mom this Mother’s Day? These gluten-free petit fours deliver charm, elegance and irresistible flavor in every bite! Inspired by the French tradition of petits fours (which translates to “small oven”), these dainty, one-inch cakes stack layers of fluffy vanilla lemon cake with a pop of blueberry jam, all wrapped in a dreamy white chocolate glaze. Best of all, they’re a blank canvas for your creativity — dress them up with delicate edible flowers, colorful sprinkles, slivered almonds, drizzles of melted chocolate or dainty swirls of buttercream. Whether served at an afternoon tea, brunch or tucked into a gift box for Mom, these bite-sized beauties are a sweet little way to say “I love you.”
Lemon-Blueberry Gluten Free Petit Fours
Cake
- Non-stick cooking spray (for greasing tray and rack)
- 19- oz. bag Bob's Red Mill gluten free vanilla yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup water
- 1 Tbsp. lemon zest
- 1/2 cup blueberry jam (divided)
White Chocolate Glaze
- 11.5- oz. bag white chocolate chips
- 1 cup heavy cream
- 1 Tbsp. coconut oil
- 3 cups confectioner's sugar
Optional Toppings
- Dried lavender flowers
- Sprinkles
- Sliced almonds
- Melted chocolate
- Buttercream
- Preheat oven to 325 degrees F. Line a half sheet (13x18-inch) rimmed baking tray with parchment. Spritz with nonstick cooking spray.
- Prepare cake mix according to package instructions. Stir in lemon zest.
- With palette knife, spread batter over prepared tray, evenly covering entire surface. Bake 25 minutes or until cake springs back lightly when touched.
- Flip cake onto greased wire rack. Peel away parchment. Place greased tray or heavy cutting board over cake to compress. Cool 30 minutes.
- Flip cooled cake onto clean cutting board. Trim edges with sharp knife. Slice cake width-wise into 3 rectangles, each about 5-1/4 inches wide x 11 inches long.
- With small palette knife, spread 1/4 cup blueberry jam over first rectangle. Top with second rectangle. Spread with remaining jam. Top with third rectangle. Pat down gently to secure. Place cake on clean tray and freeze 1 hour or until very firm.
- With sharp chef's knife, trim frozen cake to 5 inches wide x 10 inches long. Cut into 50 squares, each 1 inch in size. Freeze squares 30 minutes. Meanwhile, prepare the glaze.
- Melt white chocolate over double boiler or sit bowl over pan of simmering water to create a hot water bath. In separate saucepan, warm cream. Add coconut oil and powdered sugar and whisk until smooth. Whisk warm cream mixture into melted chocolate.
- Sit clean wire rack over sheet of parchment or wax paper. With fork, dip each frozen cake square in white chocolate coating. (See recipe notes.) Place on prepared rack. Decorate with edible flowers, sprinkles, sliced almonds or sugar flowers.
- Allow glaze to set, about 1 hour. Serve petit fours immediately or refrigerate up to 1 day.
- Use a palette knife to spread cake batter evenly over prepared pan. Spread all the way to the edges, then tap tray on countertop to level.
- After baking, flip cake onto a well-greased wire cooling rack. Peel away parchment, then top with a heavy, well-greased tray or a heavy cutting board to create smooth, even layers.
- To coat petit fours, dip a table fork in the melted chocolate. Sit one cake square on top. With a spoon or small ladle, drizzle glaze over cake square to coat. Tap excess glaze back into bowl.
- Grab these ingredients and more at Vitacost.
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