- Cake stays moist longer
- Certified gluten free
- Great tasting baked goods
Dedicated Gluten-Free Manufacturing Facility
Cake Stays Moist Longer
Makes 24 Cupcakes or 2 Layers
- Wheat Free
- Soy Free
- Nut Free
- Certified Gluten Free
How does America's oldest flour company go gluten-free? That's what we asked ourselves when our customers began requesting - no, imploring - us to help them in their quest for delicious gluten-free baked goods.
With the same high standards we apply to all of our products, we've created what we're sure you'll agree are the vert vest gluten-free mixes on the market today. We've carefully blended wholesome, gluten-free ingredients into these easy-to-use mixes, then tested and re-tested to ensure your success. We guarantee that your experience with our mixes will be enjoyable, fulfilling and, most of all, great-tasting.
Produced in a dedicated gluten-free, allergen-free* manufacturing facility.
King Arthur Flour gluten-free mixes - a taste the whole family will enjoy!
100% Employee Owned
100% Committed To Quality
Our cartons are made using 100% wind energy
Printed on 100% recycled (minimum 35% post-consumer) content. Please Recycle.
We keep the best interests of our employees, our community, and the environment top of mind in everything we do.
*Free of the 8 most common food allergens
You will need: 1/2 cup soft butter, 2 tablespoons vegetable oil, 4 large eggs, 2/3 cup milk at room temperature. Preheat the oven to 350°F. Grease the bottoms (but not the sides) of two 8" or 9" round pans. Beat butter and oil together, then beat in half the mix. Add the eggs one at a time, beating well after each addition. Add 1/3 of the milk at a time, alternating with 1/3 of the remaining dry mix. Beat until smooth, scraping the bowl after each addition. Pour the batter into the prepared pans. Bake for 35 to 40 minutes, until the cakes are golden brown and the middle of one feel firm when pressed. If using a thermometer, the internal temperature should be 212°F. Remove the cakes from the oven, and let cool in the pans for 10 minutes. Run a thin spatula or knife around the edge of the cakes, then turn them out of the pans to cool completely on a rack. To make cupcakes: Divide the batter among 24 lined or greased cupcake cups and bake for 20 to 25 minutes. Yield: two 8" or 9" round layers; or 24 cupcakes. Our gluten-free cake stays moist longer than other brands. Enjoy until the last bite. Store airtight and enjoy within 3 days, or freeze.
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