DIY Gluten-Free Mix™–Yellow Cake Mix

DIY Gluten-Free Mix™–Yellow Cake Mix

Ingredients

Dry Mix

  • 1 1/2 cup Freedom Delivered gluten-free All Purpose Flour (186 g)
  • 1 cup granulated sugar
  • 5 tablespoons nonfat dry milk
  • 1 teaspoon baking powder (be sure to check that your brand is gluten-free)
  • 1/2 teaspoon salt

Preparation

  • 3/4 cups water
  • 2 eggs (or egg replacer of your choice)
  • 1/4 cup oil (of your choice, can be dairy or non-dairy butter/margarine)
  • 1 1/2 teaspoon vanilla extract

Note

This recipe makes one 9-inch cake or 12 cupcakes.

Directions

Dry Mix
Step 1
Gater the dry mix ingredients and mark the zip bags. Set up the bags by rolling the tops of the zip bags about 2-inches down so they stay open. Set each one in a container to hold them upright.
Step 2
Carefully weigh the flour for each bag. Measure the sugar, dry milk powder, baking powder and salt and add to each bag. Zip each bag closed and put into a gallon zip bag with a copy of the recipe for future baking.
Preparation
Step 3
In the bowl of a stand mixer, combine the water, oil, eggs and vanilla. On Medium mix until together. Stop mixer and add about half of the dry mix. Turn mixer and mix gently. Again, turn off the mixer and add the rest of the dry mix. Turn on and mix until all dry ingredients are incorporated. Batter will be thin--no lumps.
Step 4
Preheat oven to 350 degrees F and coat one 9-inch cake pan with cooking spray. Pour batter into prepared pan and level batter.
Step 5
Bake for 25 - 30 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cake cool for about 5 minutes in pan. Then remove to cooling rack. Cool completely before frosting.
Step 6
For cupcakes: Place 12 liners in cupcake pan. Fill each cup about 2/3 full. Bake at 350 degrees F about 18 - 20 minutes. Rotate pan halfway through baking time. Test with toothpick to be sure fully cooked. Cool completely in pan before frosting.