Gluten Free Boxed Cake Mix Replacer Recipes
HOMEMADE GLUTEN-FREE SHAKE AND BAKE
An excellent, almost copy-cat version of the traditional Shake'N Bake®, but gluten-free. Some things are worth copying, especially for our kids!
Provided by Kerri
Categories Everyday Cooking
Time 10m
Yield 24
Number Of Ingredients 13
Steps:
- Combine cornmeal, brown rice flour, almonds, paprika, garlic powder, sugar, salt, pepper, oregano, basil, thyme, rosemary, and chile pepper together in a large resealable plastic bag.
Nutrition Facts : Calories 26.8 calories, Carbohydrate 5.3 g, Fat 0.5 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 73.9 mg, Sugar 0.7 g
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- Extra Vanilla Extract. This is particularly good in chocolate and vanilla mixes, but is versatile enough to work with any flavor. I always add an additional teaspoon for a regular mix.
- Instant Espresso. For chocolate, this is the BEST thing to add. You can also use instant coffee if you don’t have espresso. Coffee always brings out the natural flavor of chocolate.
- Orange or Lemon Zest. Aside from extracts, fresh zest is another great addition. It has a totally different taste versus extract, but it isn’t as strong.
- Extra Sweetener. This is one tip that has helped some readers. Many times, it just needs a little bit more sweetness to drown out that gluten-free taste.
- Pudding Mix. This isn’t exactly a natural or healthy option, but it is does an amazing job of adding more sweetness and masking the flavor. You can add up to an entire package of instant pudding mix to a dry cake mix.
- Salt. Add a little more salt to your mix for another depth of flavor. This is really great for chocolate, but it also brings out vanilla too. I will sometimes add about ½ teaspoon of pink salt to a mix before baking.
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- Substitute the Butter for Oil. You can substitute the oil for butter using a one-to-one ratio. Both of these are fats, however, they do function in slightly different ways.
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