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Bob's Red Mill Gluten Free Cornbread Mix
Bob's Red Mill Gluten Free Cornbread Mix
20 ozPopular item
About
Highlights
Gluten Free
Ingredients
Whole Grain Cornmeal, Potato Starch, Whole Grain Sorghum Flour, Cane Sugar, Whole Grain Corn Flour, Tapioca Flour, Baking Powder (sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Salt, Xanthan Gum.
Directions
Cake: 1 package Bob's Red Mill Gluten Free Chocolate Cake Mix; 2/3 cup milk; 1/3 cup oil; 2 eggs, lightly beaten; 2/3 cup boiling water. Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. Pour cake mix into a mixing bowl. Make a well in the center and pour in eggs, milk and oil. Stir until well combined. Add boiling water and stir to mix, creating a very loose batter. Pour batter into prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes. Remove from pans to wire racks and cool completely before frosting. Makes 16 servings. Cupcakes: Follow instructions for making cake batter. Line muffin pan with paper baking cups. Fill cups 3/4 full with batter. Bake for 22-25 minutes, until a toothpick inserted into the center cupcake comes out clean. Cool completely before frosting. Makes 12 cupcakes.
Store in a cool, dry place.
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Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 290mg13%
- Total Carbohydrate 25g9%
- Dietary Fiber 2g7%
- Sugars 3g
- Protein 1g
Highlights
Gluten Free
Ingredients
Whole Grain Cornmeal, Potato Starch, Whole Grain Sorghum Flour, Cane Sugar, Whole Grain Corn Flour, Tapioca Flour, Baking Powder (sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Salt, Xanthan Gum.
Directions
Cake: 1 package Bob's Red Mill Gluten Free Chocolate Cake Mix; 2/3 cup milk; 1/3 cup oil; 2 eggs, lightly beaten; 2/3 cup boiling water. Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. Pour cake mix into a mixing bowl. Make a well in the center and pour in eggs, milk and oil. Stir until well combined. Add boiling water and stir to mix, creating a very loose batter. Pour batter into prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes. Remove from pans to wire racks and cool completely before frosting. Makes 16 servings. Cupcakes: Follow instructions for making cake batter. Line muffin pan with paper baking cups. Fill cups 3/4 full with batter. Bake for 22-25 minutes, until a toothpick inserted into the center cupcake comes out clean. Cool completely before frosting. Makes 12 cupcakes.
Store in a cool, dry place.
Tear to open.
Common questions
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