DIY Gluten-Free Mix™–Yellow Cake Mix
Sometimes you just need to be able to serve a cake. I find that I need this often for birthdays and other family celebrations. This DIY mix™ is quick and easy to put together so I keep it on the pantry shelf and frequently surprise guests and family with this treat. It makes one layer that tastes light and luscious. If you are a cupcake fancier this recipe should make about 12 cupcakes.
To make the DIY mix, mark and set up the quart freezer zip bags. Weigh the flour and put it in each bag, then measure the sugar and put it in each bag. Continue in this manner with the dry milk, baking powder and salt. By the time you are done you will have all the individual bags of mixes ready to seal and store. I find that it’s best to put all the mixes in a large bag or basket along with a copy of the recipe so I know how to prepare the mixes and how to replace them when they are gone. I don’t want to run out of these convenient mixes!
Now, as for the cost savings: I calculate that this mix costs $2.74 to make the dry mix and $3.88 including the ingredients you need to add when baking the cake. This breaks down as follows: Flour $1.60, sugar $0.43, dry milk $0.55, baking powder $0.12 and salt $0.04. The additions I calculate as follows: Water $0, Eggs $0.38, Vanilla $0.48 and oil $0.28 for a total of $1.14. Quite reasonable, I think.
It often happens that I hear from our customers who are gluten-free and have other food allergies. This is a reason that I like the DIY mixes–you are in control. These are good recipes for mixes that stay fresh on your shelf, but you can always adapt them to the specific needs of your diet. I would love to hear how this mix works for you and what you make with it.
- 1½ cup Freedom Delivered gluten-free All Purpose Flour (186 g)
- 1 cup granulated sugar
- 5 tablespoons nonfat dry milk
- 1 teaspoon baking powder (be sure to check that your brand is gluten-free)
- ½ teaspoon salt
- ¾ cups water
- 2 eggs (or egg replacer of your choice)
- ¼ cup oil (of your choice, can be dairy or non-dairy butter/margarine)
- 1½ teaspoon vanilla extract
- Gater the dry mix ingredients and mark the zip bags. Set up the bags by rolling the tops of the zip bags about 2-inches down so they stay open. Set each one in a container to hold them upright.
- Carefully weigh the flour for each bag. Measure the sugar, dry milk powder, baking powder and salt and add to each bag. Zip each bag closed and put into a gallon zip bag with a copy of the recipe for future baking.
- In the bowl of a stand mixer, combine the water, oil, eggs and vanilla. On Medium mix until together. Stop mixer and add about half of the dry mix. Turn mixer and mix gently. Again, turn off the mixer and add the rest of the dry mix. Turn on and mix until all dry ingredients are incorporated. Batter will be thin--no lumps.
- Preheat oven to 350 degrees F and coat one 9-inch cake pan with cooking spray. Pour batter into prepared pan and level batter.
- Bake for 25 - 30 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cake cool for about 5 minutes in pan. Then remove to cooling rack. Cool completely before frosting.
- For cupcakes: Place 12 liners in cupcake pan. Fill each cup about ⅔ full. Bake at 350 degrees F about 18 - 20 minutes. Rotate pan halfway through baking time. Test with toothpick to be sure fully cooked. Cool completely in pan before frosting.