King Arthur Flour Ck Mx Ylw Gluten Free - 22 Oz
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Cane Sugar, Tapioca Starch, Rice Flour, Corn Starch, Emulsifier (Rice Starch, Polyglycerol Esters of Fatty Acids, Mono - and Diglycerides), Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Corn Starch, Monocalcium Phosphate), Salt, Natural Vanilla Flavor, Xanthan Gum.
Cake Mix, Gluten Free, Yellow

Certified Gluten-Free: Certified Gluten-Free by GFCO. Learn more:gfco.org. Non GMO Project Verified. nongmoproject.org. Learn more at: KingArthurFlour.com/glutenfree. Baking with joy since 1790. Easy to prepare. Bakes 2 layers or 24 cupcakes. This mix is: Light & tender. Stays moist longer. Compliments of The King Arthur Flour Kitchen. No Compromises: Our mixes are carefully crafted in our test kitchen through meticulous taste-testing (it's a tough job, but we're up to the challenge!) And blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness for everyone to enjoy! KingArthurFlour.com. KingArthurFlour.com/contact. KingArthurFlour.com/glutenfree. Bakers hotline. We're here to help. Call or chat online with our friendly, experienced bakers. 855-371-Bake (2253). Certified B Corporation: We're committed to using the power of business as a force for social and environmental

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Warning Contains: Do not eat raw mix, dough, or batter.
Directions Our recipe for Gluten-Free Chocolate Cake: You'll Need: 1/2 cup butter, softened; 2 tablespoons vegetable oil; 4 large eggs.; 2/3 cup milk. Bakes: 8 in - 9 in round layers; 9 in x 13 in cake; 24 cupcakes. To Make Non-Dairy: Use vegan buttery sticks and rice, soy, or almond milk. 1. Preheat oven to 350 degrees F. Grease bottoms (but not sides) of two 8 inches - 9 inches round pans; one 9 inches x 13 inches pan; or 24 cupcake papers in muffin pans. 2. Use an electric mixer to beat butter and oil together, then blend in half the mix. Using lowest speed, add eggs one at a time, mixing until blended. Continuing to use lowest speed, add 1/2 of the milk at a time, alternating with 1/2 of - the dry mix. Mix just until smooth. 3. Bake layers for 30-35 minutes, 9 inches x 13 inches cake for 28-32 minutes, or cupcakes for 20-25 minutes. 4. Cool in pan for 10 minutes, then turn out onto rack to cool completely. The perfect cake, period. Pair your favorite frosting or filling with this tender, moi
About the Producer King Arthur Flour
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