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Bobs Red Mill Cake Mix Gluten Free Vanilla - 19 Oz

Bobs Red Mill Cake Mix Gluten Free Vanilla - 19 Oz

Cake Mix, Gluten Free, Vanilla Yellow

Gluten free. Tested and confirmed gluten free in our quality control laboratory. An employee-owned company. To your good health. - Bob Moore. 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 your good health, - Bob Moore. bobsredmill.com. For information and recipes, visit bobsredmill.com
Nutrition Facts

Serving Size: 0.25cup mix
Servings Per Container: About 11
Calories Amount Per Serving
180
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 0g 0%
Saturated Fat Amount Per serving 0g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 220mg 10%
Potassium Amount Per serving 21mg 0%
Total Carbohydrate Amount Per serving 45g 16%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving (-)
Protein Amount Per serving 0g 0%
Vitamin A (-)
Vitamin C (-)
Calcium 6%
Iron 0%
Sugar, Potato Starch, Tapioca Flour, Whole Grain Sorghum Flour, Baking Powder (Monocalcium Phosphate, Baking Soda, Cornstarch), Salt, Xanthan Gum, Natural Vanilla Flavor Powder (Sugar, Cornstarch, Vanilla Oleoresin).
Product Attributes
Kosher
Gluten Free
Directions Cake: 1 package Bob's Red Mill Gluten Free Vanilla Yellow Cake Mix; 3 eggs; 1/2 cup melted butter or oil; 1/2 cup water. Preheat oven to 325 degrees 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 second, on medium speed, scraping down the sides of bowl with a spatula. Divide barter 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 edges to loosen cakes, then invert onto separate plates 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 by 13-inch rectangular nonstick pan: Bake 30-35 minutes; 18-20 standard-size cupcakes: Line standard 12-muffin pans with papers liners and coat with cooking spray. Fill each with a scant 1/4 cup batter or within 1/2 inch of top of liner. Bake 20-22 minutes; Two 8 by 4-inch loaf pans: Bake 35-40 minutes. White Cake Variation: Substitute 1 whole egg plus 3 egg whites for the whole eggs. Follow instructions and reduce baking time by 5-10 minutes. Store in a cool, dry place.

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