Gluten Free Cake Mixes: Chocolate & Vanilla
Below are the Make-Your-Own Gluten Free Chocolate Cake Mix and the Make-Your-Own Gluten Free Vanilla Cake Mix from my second book, Gluten Free on a Shoestring Quick & Easy. They’re so useful! Not only can you can use them whenever you need a quickie gluten free chocolate cake or gluten free vanilla cake or cupcake. But they’re perfect for recipes that call for a gluten free cake mix, like my Gluten Free Blueberry Dump Cake and my super rich and chocolatey Gluten Free Earthquake Cake.
I bet these gluten free cake mixes would even work in other, conventional recipes that call for a cake mix.
Each of the recipes is formulated to work by adding water, not milk, to the dry ingredients, along with either oil or butter and eggs. The result is a moist, tender cake with a perfect crumb every time, whether you bake cupcakes, a cake or a dump cake.
INGREDIENTS
For The Chocolate Cake Mix
1 cup + 2 tablespoons (157 g) all purpose gluten free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
7/8 cup (70 g) unsweetened natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/8 cups (225 g) granulated sugar
For The Vanilla Cake Mix
1 1/2 cups (210 g) all purpose gluten free flour
3/4 teaspoon xanthan gum (omit if your blend already contains it)
Scant 1/2 cup (43 g) cultured buttermilk blend powder (I use Saco brand), or 1/3 cup (43 g) whey powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (200 g) granulated sugar
DIRECTIONS
For either mix, place all of the ingredients for that mix in a large bowl and whisk well. Store in an airtight container until ready to use.
To make gluten free chocolate cake or cupcakes, preheat your oven to 350°F. Grease or line 18 of the wells of two standard 12-cup muffin tins or 9-inch cake pan and set it aside. Transfer the dry ingredients to a large bowl and create a well in the center. Add 6 tablespoons (84 g) of neutral oil, 3 eggs (150 g, weighed out of shell) at room temperature, beaten) and 3/4 cup (6 fluid ounces) lukewarm water, mixing to combine well after each addition. Fill the 18 wells of the cupcake tin each 2/3 of the way full, or transfer the cake batter to the prepared 9-inch pan. Place in the center of the preheated oven and bake until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached (about 19 minutes for cupcakes; about 28 minutes for the cake). Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely. Makes one 9-inch cake or about 18 cupcakes.
To make gluten free vanilla cake or cupcakes, preheat your oven to 350°F.Grease or line 18 of the wells of two standard 12-cup muffin tins or 9-inch cake pan and set it aside. Transfer the dry ingredients to a large bowl and create a well in the center. Add 8 tablespoons (112 g) of melted and cooled unsalted butter, 2 eggs (100 g, weighed out of shell) and 1 egg white (25 g) at room temperature, beaten, and 2/3 cup (5 1/3 fluid ounces) lukewarm water, and 2 teaspoons pure vanilla extract, mixing to combine well after each addition. Fill the 18 wells of the cupcake pan each 2/3 of the way full, or transfer the cake batter to the prepared 9-inch pan. Place in the center of the preheated oven and bake until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached (about 19 minutes for cupcakes; about 28 minutes for the cake). Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely. Makes one 9-inch cake or about 18 cupcakes.
thanks done share recipes to : https://glutenfreeonashoestring.com/gluten-free-cake-mixes/
I bet these gluten free cake mixes would even work in other, conventional recipes that call for a cake mix.
Each of the recipes is formulated to work by adding water, not milk, to the dry ingredients, along with either oil or butter and eggs. The result is a moist, tender cake with a perfect crumb every time, whether you bake cupcakes, a cake or a dump cake.
INGREDIENTS
For The Chocolate Cake Mix
1 cup + 2 tablespoons (157 g) all purpose gluten free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
7/8 cup (70 g) unsweetened natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/8 cups (225 g) granulated sugar
For The Vanilla Cake Mix
1 1/2 cups (210 g) all purpose gluten free flour
3/4 teaspoon xanthan gum (omit if your blend already contains it)
Scant 1/2 cup (43 g) cultured buttermilk blend powder (I use Saco brand), or 1/3 cup (43 g) whey powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (200 g) granulated sugar
DIRECTIONS
For either mix, place all of the ingredients for that mix in a large bowl and whisk well. Store in an airtight container until ready to use.
To make gluten free chocolate cake or cupcakes, preheat your oven to 350°F. Grease or line 18 of the wells of two standard 12-cup muffin tins or 9-inch cake pan and set it aside. Transfer the dry ingredients to a large bowl and create a well in the center. Add 6 tablespoons (84 g) of neutral oil, 3 eggs (150 g, weighed out of shell) at room temperature, beaten) and 3/4 cup (6 fluid ounces) lukewarm water, mixing to combine well after each addition. Fill the 18 wells of the cupcake tin each 2/3 of the way full, or transfer the cake batter to the prepared 9-inch pan. Place in the center of the preheated oven and bake until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached (about 19 minutes for cupcakes; about 28 minutes for the cake). Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely. Makes one 9-inch cake or about 18 cupcakes.
To make gluten free vanilla cake or cupcakes, preheat your oven to 350°F.Grease or line 18 of the wells of two standard 12-cup muffin tins or 9-inch cake pan and set it aside. Transfer the dry ingredients to a large bowl and create a well in the center. Add 8 tablespoons (112 g) of melted and cooled unsalted butter, 2 eggs (100 g, weighed out of shell) and 1 egg white (25 g) at room temperature, beaten, and 2/3 cup (5 1/3 fluid ounces) lukewarm water, and 2 teaspoons pure vanilla extract, mixing to combine well after each addition. Fill the 18 wells of the cupcake pan each 2/3 of the way full, or transfer the cake batter to the prepared 9-inch pan. Place in the center of the preheated oven and bake until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached (about 19 minutes for cupcakes; about 28 minutes for the cake). Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely. Makes one 9-inch cake or about 18 cupcakes.
thanks done share recipes to : https://glutenfreeonashoestring.com/gluten-free-cake-mixes/
0 Response to "Gluten Free Cake Mixes: Chocolate & Vanilla"
Posting Komentar