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Gluten Free Pantry Spice Cake & Ginger Bread Mix
Gluten Free Pantry Spice Cake & Ginger Bread Mix
14 oz
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About
Ingredients
White Rice Flour, Sugar, Potato starch, Brown Sugar, Brown Rice Flour, Tapioca Starch, Sodium Bicarbonate, Cinnamon, Salt, Xanthan Gum, Ginger, Nutmeg, Cloves.
Directions
For Spice Cake You'll Need: Entire bag of Spice Cake and Gingerbread Mix; 1 large egg plus 1 egg white, lightly beaten; 1/3 cup vegetable oil; 1 cup gluten free buttermilk (For lactose-free cake, use 1 cup unsweetened applesauce. Reduce baking time to 30 minutes) or 1 cup milk mixed with 1tsp lemon juice. Preheat oven to 350 degrees. Lightly oil an 8 x 8-inch pan. Combine eggs, oil, and buttermilk. Add cake mix and beat on low speed for 1 minute. Batter should be smooth. Pour into prepared pan and bake 35 minutes or until cake tester inserted in center comes out clean. Cool in pan and serve. For cupcakes, bake 15-18 minutes. For Gingerbread Squares: Replace 1/3 cup of buttermilk with 1/3 cup molasses. Add 3/4 tsp ground ginger to bag of dry mix. Prepare as above. Bake 30 minutes. Serve warm with whipped cream or vanilla ice cream. Serves 12. For Crackly Ginger Snap Cookies You'll Need: Entire bag of Spice Cake & Ginger Snap Cookies You'll Need: Entire bag of Spice Cake & Gingerbread Mix; 1 large egg, lightly beaten; 6 tbs Crisco (1/2 butter-flavored, 1/2 unflavored); 3 tbs dark molasses; 3/4 tbs ground ginger; granulated sugar to sprinkle on top of cookies. Preheat oven to 350 degrees. combine ingredients and mix to form a very stiff dough. Ro;; into walnut-size balls and roll in sugar. Place on parchment paper-lined cookie sheets. Bake 8-10 minutes. Do not over-bake. Let cool slightly on cookie sheet then remove to rack and cool completely. Makes 36-48 cookies. These freeze well.
Warnings
May contain traces of soy.
About
Ingredients
White Rice Flour, Sugar, Potato starch, Brown Sugar, Brown Rice Flour, Tapioca Starch, Sodium Bicarbonate, Cinnamon, Salt, Xanthan Gum, Ginger, Nutmeg, Cloves.
Directions
For Spice Cake You'll Need: Entire bag of Spice Cake and Gingerbread Mix; 1 large egg plus 1 egg white, lightly beaten; 1/3 cup vegetable oil; 1 cup gluten free buttermilk (For lactose-free cake, use 1 cup unsweetened applesauce. Reduce baking time to 30 minutes) or 1 cup milk mixed with 1tsp lemon juice. Preheat oven to 350 degrees. Lightly oil an 8 x 8-inch pan. Combine eggs, oil, and buttermilk. Add cake mix and beat on low speed for 1 minute. Batter should be smooth. Pour into prepared pan and bake 35 minutes or until cake tester inserted in center comes out clean. Cool in pan and serve. For cupcakes, bake 15-18 minutes. For Gingerbread Squares: Replace 1/3 cup of buttermilk with 1/3 cup molasses. Add 3/4 tsp ground ginger to bag of dry mix. Prepare as above. Bake 30 minutes. Serve warm with whipped cream or vanilla ice cream. Serves 12. For Crackly Ginger Snap Cookies You'll Need: Entire bag of Spice Cake & Ginger Snap Cookies You'll Need: Entire bag of Spice Cake & Gingerbread Mix; 1 large egg, lightly beaten; 6 tbs Crisco (1/2 butter-flavored, 1/2 unflavored); 3 tbs dark molasses; 3/4 tbs ground ginger; granulated sugar to sprinkle on top of cookies. Preheat oven to 350 degrees. combine ingredients and mix to form a very stiff dough. Ro;; into walnut-size balls and roll in sugar. Place on parchment paper-lined cookie sheets. Bake 8-10 minutes. Do not over-bake. Let cool slightly on cookie sheet then remove to rack and cool completely. Makes 36-48 cookies. These freeze well.
Warnings
May contain traces of soy.
Common questions
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