 Points Credit : 8 points Currently valued at $0.78 Gluten-Free Food / Product added to the Gluten-Free Mall on: Friday 22 August, 2003.
wheat and gluten free - made with italian chestnut flour needed to add to mix: unsalted butter, eggs, water
Each package makes a single 9-inch pound cake
A perfect blend of gourmet flours coupled with the finest, all natural ingredients. They've carefully selected premium flours to bring you something more flavorful. Packed with the natural goodness of fine white rice flour, the nuttysweetness of italian chestnut flour, and the silky smoothness of tapioca flour. Features a proprietary blend of lemon flavors. Not too much to overpower the palate and just enough to accomodate your favorite homemade lemon icing or glaze.
Ingredients: Organic Evaporated Cane Juice, Gourmet Flour Blend (Fine White Rice Flour, Italian Chestnut Flour, Tapioca Flour), Cultured Buttermilk, Natural Lemon Flavor with other Natural Flavors (soy), Aluminum Free Baking Powder, Maltodextrin, salt, xanthan gum and baking soda.
NUTRITION FACTS
Serving Size 1/3 cup dry mix(50 grams),1/8 cake prepared
Servings per package 8
Amount per Serving
Calories - 180
Calories from fat - 5
% daily values
Total Fat .5g <1%
Saturated Fat 0g - 0%
Cholesterol 0mg - 0%
Sodium 180mg - 8%
Total Carbohydrates 42g - 14%
Dietary Fiber <1g - 2%
Sugars 24g
Protein 2g
Vitamin A - 0%
Vitamin C - 2%
Calcium - 8%
Iron - 0%
Mix Makes a Single Layer Cake Additional Ingredients Needed:
1/2 cup (1 stick) unsalted butter, at room temp.
2 large eggs, at room temp.
1/2 cup warm water
Prepare:
Preheat oven to 350 F. Lightly grease 9 inch round cake pan or use parchment paper, trimmed to fit bottom of pan. Mix: Place contents of the Evaported Cane Juice Packet in a large mixing bowl. Cream cane juice and butter with electric mixer until light & fluffy.
Add eggs one at a time to sugar mixture and beat until blended. Scrape down bowl. Beat 5 seconds at medium speed. Reduce electric mixer speed to slow. Alternately add the tan flour packet and water into wet mixture and blend. Scrape down bowl. Blend thoroughly but DO NOT OVER MIX. Batter should be fairly thick. Pour into prepared pan and spread evenly. Bake immediately.
Bake:
For a single layer cake bake 23-27 min or until toothpick inserted into center comes out clean. For cupcakes, bake approx 15 minutes. Cool for 5 min in pan. Remove from pan and place on a rack. Cool completely before frosting. Keep covered.
Serve with your favorite lemon glaze, fresh fruit palette, for a dusting of confectioner's sugar. Enjoy!
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