You know what I miss about cooking with wheat? Cake mix. I know, I know, not healthy. But it’s so handy! Cake mix makes whipping up a quick desert easy. We need an alternative for gluten-free recipes, right?
As always, pre-packaged, gluten-free cake mixes are out of my budget, but I finally got fed up with missing out on all the great desserts that can be made by dumping cake mix in with something (like butter ). All the cake mix recipes in my cook books called for things like powdered vanilla and egg substitutes. Who has that kind of thing in their pantry? Well, I don’t.
Finally, I decided to do some tweaking and made a cake mix using nothing but stuff that ordinary people (or at least people like me) have on hand. I’ve been really happy with it. I used it for those chocolate waffles I mentioned earlier, a peach cake, and a few other things. They all turned out great!
Try this delicious recipe now!
PrintEasy Homemade Gluten-Free Cake Mix
This delicious gluten-free cake mix is an easy starter for almost any cake recipe you can imagine. It’s delicious and easy!
Ingredients
- 5 1/4 cups GF flour mix
- 4 t. baking powder
- 1 t. baking soda
- 2 t. salt
- 2 2/3 cup sugar
- 2 1/2 t. guar gum
Instructions
- Mix all ingredients together and store in a tight-lidded container.
- Need a few recipes to help you a feel for your cake mix? here a go!
Fool-proof Yellow Cake: 2 cups cake mix, 2 eggs, 1/3 cup mayonnaise, 2/3 cup sour cream, and 2 t. vanilla. Beat together for 2 minutes. Turn into 8×8 pan (or equivalent) and bake at 350 for 25-30 minutes
Chocolate cake: add 1/3 cup cocoa, and 1/4 cup milk (more or less – the cocoa makes the batter thicker) to above recipe.
More Recipes using this cake mix:
Enjoy!
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Jen says
Wow! Fantastic! I’m so impressed! And it’s so cost effective! I can’t tell you how much I appreciate this (my kids too 😉 ) Thank you!
★★★★★
Elise says
So glad you liked it!
Michelle says
Is there a replacement if we don’t want to use mayo?
lee snell says
how long will this stay fresh?
Elise says
I’ve stored it in an air-tight container for a couple months at a time, but if you want to keep it very long, I’d suggest keeping it in the freezer.