Homemade Gluten Free Yellow Cake Mix Recipe
Makes 1 (8" or 9") round cake or 12 cupcakes
Free of gluten, dairy/casein, and soy
Created by Carrie Forbes @ Gingerlemongirl.com
DRY Yellow Cake Mix Ingredients:
1/2 cup + 1 tablespoon fine brown rice flour (or white rice flour)
1/2 cup arrowroot starch (or potato starch)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum -or- guar gum
1/4 teaspoon salt
Add all of the above dry ingredients into a 1 pint glass jar or a resealable plastic bag. Close tightly and store in a cool pantry or cupboard. Should keep for up to 6 months.
TO make a one layer cake or 12 cupcakes simply mix in:
1/4 cup oil
3/4 cup non-dairy milk (I like almond)
2 eggs (or equivalent of Ener-G egg replacer or 2 “Flax” eggs + 1/4 teaspoon additional baking powder)
1 teaspoon vanilla extract
Directions to make a cake:
Preheat oven to 350 degrees. If you're making a round 8 or 9" cake, place parchment paper (cut to size) in the bottom of your baking pan and then spritz with non-stick spray or oil, or line a cupcake pan with paper liners. Pour dry cake mix in a large bowl. In a small bowl mix together all wet ingredients. Pour wet ingredients into dry ingredients and mix together thoroughly. Pour batter into prepared cake pan or fill cupcake liners 3/4 full. Bake 8-9" round cake for 25-30 minutes until a toothpick inserted in the middle comes out clean. Cupcakes will bake in 17-20 minutes. Cool on a wire rack. Make sure to cool completely before frosting!
Frost & decorate with your favorite gluten free frosting!
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