Bob's Red Mill Vanilla Yellow Cake Mix Gluten Free -- 19 oz

• Gluten Free Vanilla Cake Mix is Made with a Perfect Blend of Gluten Free Flours and Starches to Create the Lightest, Fluffiest Gluten Free Cake You've Ever Created
• Kosher

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

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.

*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.