        Points Credit : 9 points Currently valued at $0.92 Gluten-Free Food / Product added to the Gluten-Free Mall on: Sunday 24 May, 2009.
Kosher Certified by: CRC Parve
Gluten Free, Wheat Free, Soy Free, Corn Free, Dairy Free, Sugar Free, Peanut Free & Tree nut-free. All natural ingredients, Easy to make, Versatile mixes can be used in different recipes.
Made in the USA.
Certified Gluten Free symbol on box. Mix makes 2-9" round or 1-9"x13" cake or 24 cupcakes. Add your own sweetener. Also Potato Free.
Shelf life: approx 12 months - exp date on bottom of box.
Ingredients: Rice Flour, Cocoa processed with Alkali, Tapioca starch, Aluminum-free Corn-Free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Tapioca Starch, Monocalcium Phosphate), Natural Flavoring, Baking Soda, Xanthan Gum, Salt.
Manufactured in a dedicated allergen-free facility. (NO Gluten, Wheat, Dairy, Casein, Peanuts, Tree Nuts, Eggs and Soy).
NUTRITION FACTS
Serving Size 1/16 pkg (23g/0.8oz)
Servings per container 16
Calories 80 Calories from fat 10
Amount per serving %DV
Total Fat 1g - 1%
Saturated Fat 0g - 0%
Trans Fat 0g
Cholesterol 0mg - 0%
Sodium 180mg - 7%
Total Carb 16g - 5%
Dietary Fiber 1g - 6%
Sugars less than 1g
Protein 2g
Vitamin A - 0%
Vitamin C - 0%
Calcium - 0%
Iron - 0%
To make Cake or Cupcakes:
1 package Devil's Food Cake Mix, 3/4 light brown sugar, packed(see note for sugarfree recipe), 1 cup sugar (see note at end for sugar free recipe), 12 Tbsp unsalted, butter/margarine/shortening,room temp., 4 large eggs, room temperature, 1 1/2 cups buttermilk or buttermilk substitute**
1. Preheat oven to 350 deg F. Generously grease 9"x13" rectangular cake pan or 2-9" round pans or line cupcake pans with 24 cupcake wrappers.
2. Place butter/margarine in bowl of mixer with paddle attachment. Beat until creamy, approx 2 minutes. Add sugars to butter and beat until fluffy, approx 3 minutes. Add eggs, one at a time, and beat until thoroughly mixed.
3. Add Mix and 1 1/2 cups buttermilk & beat until thoroughly mixed. Stop mixer and scrape down with spatula. Beat again. Pour mixture into prepared pan(s). Bake until toothpick inserted in center comes out clean, approx 13-16 minutes for cupcakes, 27-33 minutes for 9x13 pan and 17-22 minutes for two 9" round pans. Baking times may vary by appliance.
4. Let cake(s) cool in pan(s) for 5 minutes. Then invert onto cooling racks and cool completely before frosting.
To make this cake sugar free, you will need to add 12 Tbsp butter/margarine/shortening, 3/4 agave syrup, 1/3 cup pure maple syrup, 4 large eggs and 1/3 cup water to the mix. Complete recipe can be found inside the box.
**To make non-dairy buttermilk, add 5 tsp fresh lemon juice or 5 tsp cider vinegar to 1 2/3 cups warm milk substitute. Let sit until thickens and cools (about 25 min). Remove enough to make 1 1/2 cups for this recipe.
& See below statement from the vendor concerning xanthan gum (corn free):
Xanthan Gum comes from the dried cell coat of a microorganism called Zanthomonas Campestris. Though it sounds chemical, it is actually an all natural ingredient. Xanthan Gum is derived from the fermentation of corn sugars. All corn sugars are removed in the processing of xanthan gum. Xanthan gum contains NO corn protein and is considered to be corn-free. They have no reports of problems with our products containing xanthan gum.
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