King Arthur Flour Yellow Cake Mix Gluten Free
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Directions
Our Recipe for Gluten-Free Yellow Cake: You'll Need: 1/2 cup butter, softened; 2 tablespoons vegetable oil; 4 large eggs; 2/3 cup milk. Bakes 8-9 inch round layers; 9 inch x 13 inch cake; 24 cupcakes. To Make Non-Dairy: Use vegan buttery sticks and rice, soy, or almond milk. 1. Preheat oven to 350 degrees F. Grease bottoms (but not sides) of two 8-9 inch round pans; one 9 inch x 13 inch pan; or 24 cupcake papers in muffin pans. 2. Use an electric mixer to beat butter and oil together, then blend in half the mix. Using lowest speed, add eggs one at a time, mixing until blended. Continuing to use lowest speed, add 1/2 of the milk at a time, alternating with 1/2 of the dry mix. Mix just until smooth. 3. Bake layers for 30-35 minutes, 9 inch x 13 inch cake for 28-32 minutes, or cupcakes for 20-25 minutes. 4. Cool in pan for 10 minutes, then turn out onto rack to cool completely. Bakers Tip: To make pumpkin, orange, spice, or almond cake with this mix: KingArthurFlour.com/mixes.
Nutrition Facts
Serving Size: 0.25 cup mix
Servings per Container: 14
| Title | mix |
| Energy | 160 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 240 mg |
| Carbohydrates | 40 g |
| Dietary Fiber | 0 g |
| Sugars | 22 g |
| Protein | 0 g |
| Daily Percent Of Vitamin A | 0 |
| Daily Percent Of Vitamin C | 0 |
| Daily Percent Of Calcium | 0 |
| Daily Percent Of Iron | 0 |
Ingredients
Cane Sugar, Modified Tapioca Starch, Rice Flour, Potato Starch, Cornstarch, Emulsifier (Rice Starch, Polyglycerol Esters of Fatty Acids, Mono-and Diglycerides), Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Natural Vanilla Flavor, Salt, Xanthan Gum.Warnings
Do not eat raw mix, dough, or batter.Distributor
UPC
00071012075102