Gluten Free Yellow Cake Mix
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A dry gluten free cake mix of rice and tapioca flours with the sugar bagged separately on top. Add eggs, mayonnaise, milk and vanilla to bake a 9×13-inch cake.
Ingredients
- 1 1/2 cups white rice flour
- 3/4 cup tapioca flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons gluten-free baking powder
- 1 teaspoon xanthan gum
- 1 1/4 cups white sugar (stored in a separate bag)
Equipment
- zip-top bags
- airtight jar
- 9×13-inch pan
- hand mixer
Directions
- Put the dry mix ingredients, apart from the sugar, in a zip-top bag or jar.
- Set the bagged sugar on top.
Notes
Wet ingredients: 4 eggs, 2/3 cup mayonnaise, 1 cup milk, 2 teaspoons gluten-free vanilla extract. Preheat oven to 350°F; prepare a 9×13-inch pan. Beat eggs, mayonnaise, and sugar until fluffy; add milk and vanilla. Mix in the dry blend until smooth. Pour into pan and bake 25 minutes.
Storage: dry mix about 3 months airtight in a cool, dry place. Cake refrigerated 3 to 4 days or frozen up to 2 months.
Nutrition
Serving: 103g | Calories: 313kcal | Carbohydrates: 47g | Protein: 5.3g | Fat: 12g | Saturated Fat: 2.4g | Trans Fat: 0g | Cholesterol: 69mg | Sodium: 534mg | Potassium: 88mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 131IU | Vitamin C: 0mg | Calcium: 109mg | Iron: 1.8mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 4 eggs, 2/3 cup mayonnaise, 1 cup milk, 2 teaspoons gluten-free vanilla extract; white rice flour counted as dry long-grain white rice, milk counted as whole milk. Brands and portions vary, so use it only as an approximation.
