Recipe of Cake Mix Box Back

Gluten-Free Boxed Cake Mix Replacer

Boxed cake mixes have gotten a bad rap over the years for making dry, flavorless cakes.

Recipe Summary 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 | Cake Mix Box Back

¾ cup white rice flour

½ cup brown rice flour

½ cup sorghum flour

¼ 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

Directions

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.

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.

Info | Cake Mix Box Back

prep: 20 mins total: 20 mins Servings: 8 Yield: 2 9-inch round cakes

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Cake Mix Box Back / Cake mixes come in a variety of sizes, flavors and options — here are the best ones to make but have you considered your newest kitchen helper might be on a back shelf in your pantry right now?