Gluten-Free Boxed Cake Mix Replacer Popular Recipes

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Gluten-Free Boxed Cake Mix Replacer

"Got a recipe calling for gluten-free cake mix? Don't have one? Don't want to use them? Here is a chemical-free and less expensive replacement. The dry ingredients equal one 19-ounce boxed version. Adapted from the ingredients' lists of various boxed versions. Store in an airtight container for up to 1 month."

Ingredients :

• 3/4 cup white rice flour
• 1/2 cup brown rice flour
• 1/2 cup sorghum flour
• 1/4 cup potato starch
• 3 tablespoons tapioca starch
• 1 tablespoon sweet rice flour
• 1 tablespoon rice starch
• 1 tablespoon baking powder
• 2 teaspoons white vanilla powder
• 1 cup superfine sugar
• 1 teaspoon fine salt

Instructions :

Prep : 20M	Cook : 8M	Ready in : 20M

• Sift white rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, sweet rice flour, rice starch, baking powder, and vanilla powder together twice in the bowl of a stand mixer. Add superfine sugar and salt; whisk together using the whisk attachment on medium-low speed, about 2 minutes.

Notes :

• Add 1 cup unsweetened cocoa powder for a recipe calling for a 19-ounce boxed chocolate cake. When using the cocoa, add it with the first ingredients so it will be sifted twice, together with the flours.
• If you can't find rice starch, either replace it with arrowroot (maranta starch) or even gluten-free, unflavored rice cereal for babies.
• To make into a cake, add 3 eggs, 1/2 cup butter or oil, 1/2 cup milk or milk substitute. Then bake at 330 degrees F (165 degrees C) for about 50 minutes. Makes one 9x13-inch cake.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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