Betty Crocker Gluten Free Yellow Cake Mix, 15 oz, 15 Ounce
Ingredients
Sugar, Rice Flour, Potato Starch, Canola Oil, Corn Starch, Leavening (Baking Soda, Sodium Aluminum Sulfate, Monocalcium Phosphate), Salt, Xanthan Gum180cal
1.5g
20g
135mg
Nutrition Facts
Calories
Total Fat1.5g2 %
Cholesterol0mg0 %
Sodium135mg6 %
Total Carbohydrate40g15 %
Protein1g0 %
Iron0mg0 %
Preparation & Usage
You will need: 3/4 cup water 1/3 cup butter, melted 2 teaspoons gluten-free vanilla 2 eggs Betty's Tip: To prepare with vegetable oil, stir 1/3 cup gluten-free flour into dry cake mix. Make batter using 3/4 cup water, 1/3 cup oil, 2 teaspoons gluten-free vanilla and 2 eggs. Instructions: 1. Heat oven to 350°F for aluminum or glass pan or heat 325°F for nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes). 2. Beat Cake Mix, water, melted butter, vanilla and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool completely before frosting. Pan Size: 8-inch square; Bake Time: 34 to 39 minutes Pan Size: 9-inch square; Bake Time: 31 to 36 minutes Pan Size: 8-inch or 9-inch round; Bake Time: 39 to 44 minutes Pan Size: 12 cupcakes; Bake Time: 16 to 21 minutes High altitude (3500-6500 ft): Mix on low speed 30 seconds, then on medium speed 1 minute. Makes 18 cupcakes.
Features
Kosher
Ingredients
Sugar, Rice Flour, Potato Starch, Canola Oil, Corn Starch, Leavening (Baking Soda, Sodium Aluminum Sulfate, Monocalcium Phosphate), Salt, Xanthan Gum180cal
1.5g
20g
135mg
Nutrition Facts
Calories
Total Fat1.5g2 %
Cholesterol0mg0 %
Sodium135mg6 %
Total Carbohydrate40g15 %
Protein1g0 %
Iron0mg0 %