Gluten-Free Chocolate Cake Mix
Our Gluten-Free Chocolate Cake Mix makes decadent gluten-free desserts both quick and easy. Essential ingredients like baking powder, sugar and tapioca starch are blended in for added convenience and quicker preparation.
Suggested uses
Basic prep
Beat together 4 eggs, 1/2 cup vegetable oil, 1 cup milk and 3 tablespoons vanilla extract. Add 3 cups Gluten-Free Chocolate Cake Mix and mix until combined. Preheat oven to 350°F.
For Two 9-inch Round Cake Pans:
Divide evenly between 2 greased 9-inch round cake pans. Bake for about 25 minutes or until toothpick inserted near centers comes out clean and dry.
For 20 Cupcakes:
Divide evenly into paper-lined or greased cupcake tins, filling each cup about 2/3 full. Bake for about 30 minutes or until toothpick inserted near centers comes out clean and dry.
For 13-inch by 9-inch Pan:
Spread evenly into greased 13-inch by 9-inch pan. Bake for about 35 minutes or until toothpick inserted near center comes out clean and dry.
Storage & handling
Store in a dry, cool place.
Ingredients
Sugar, Rice flour, Millet flour, Corn starch, Cocoa powder, Tapioca starch, Sorghum flour, Baking powder (Monocalcium phosphate, sodium bicarbonate, corn starch), Salt, Guar gum.
Our Gluten-Free Chocolate Cake Mix, a blend of rich cocoa powder, sweet sugar and gluten-free flours, makes enjoying decadent, gluten-free chocolate desserts both quick and easy.
Essential ingredients such as baking powder, sugar and tapioca starch are blended into the mix for added convenience and quicker preparation. Also included is a precisely calculated amount of xanthan gum, an ingredient that performs the structural role that well-developed gluten does in wheat-based flours.
Baking without gluten creates the need for a replacement structural element, usually xanthan gum or guar gum, as gluten’s function in baking is primarily structural. Its network of interconnected protein strands is instrumental in capturing the gases created by leavening agents like baking powder or soda.
Gluten’s protein strands are formed when water is added to wheat flour, allowing the glutenin and gliadin proteins to combine. These strands then begin to trap the gases released by the leavening agent, allowing the dough to rise.
Classic recipe
Gluten-Free Chocolate Cake Mix
Our Gluten-Free Chocolate Cake Mix is a rich, delicious, gluten-free dessert. Made with flour milled from a blend of familiar, natural grains including rice, millet and sorghum. Just add eggs, oil and water to make chocolate cake in any form, including cupcakes!
