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King Arthur Flour Ck Mx Ylw Gluten Free - 22 Oz
Cake Mix, Gluten Free, Yellow
Certified Gluten-free. Certified Gluten-Free by GFCO. Learn more: gfco.org. Non GMO Project verified. nongmoproject.org. KingArthurBaking.com/gmo. This mix bakes: 2 layers or 24 cupcakes. Golden, tender + perfectly moist. Non-Dairy (To Make Non-Dairy: Use vegan butter and rice, soy, or almond milk). Quality is Our no. 1 Priority: Its important that our products not only taste great, but that they're safe for you and your family. That's why all of our mixes are carefully crafted (and meticulously taste-tested!) in our test kitchen and always third-party certified by the Gluten-Free Certification Organization (GFCO). The result? Delicious gluten-free baked goods for everyone to enjoy! The perfect cake, period. Pair your favorite frosting or filling with this tender, moist, golden cake. Ideal for cupcakes, sheet cakes, or classic layer cakes. KingArthurBaking.com. Bakers hotline. We're here to help. Call or chat online with our friendly, experienced bakers. 855-371-BAKE (2253). KingArthurBaking.com/bakers-hotline. Certified B Corporation: We're committed to using the power of business as a force for social and environmental good. 100% employee-owned. Committed to quality. Try all King Arthur Gluten-Free baking products. KingArthurBaking.com/glutenfree.
Ingredients
| Serving size | 0.25 each | ||
|---|---|---|---|
| Servings Per Container | 14 | ||
| Amount Per Serving | (+) | ||
| Calories | 170 | 270 | |
| Calories from Fat | 0 | 0 | |
| % Daily Value* | |||
| Total Fat 0g | 0% | 14% | |
| Saturated Fat 0g | 0% | 25% | |
| Trans Fat 0g | |||
| Cholesterol 0mg | 0% | 23% | |
| Sodium 250mg | 11% | 12% | |
| Potassium 10mg | 0% | 2% | |
| Total Carbohydrate 40g | 15% | 15% | |
| Dietary Fiber 0g | 0% | 0% | |
| Sugars (-) | |||
| Protein 1g | 0% | 0% | |
| Vitamin A | (-) | (-) | |
| Vitamin C | (-) | (-) | |
| Calcium | 0% | 2% | |
| Iron | 0% | 2% | |
| (-) Information is currently not available for this nutrient. | |||
| (+) | |||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**. | |||
| ** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA. | |||
| Calories: | 2,000 | 2,500 | |
| Total Fat | Less than | 65g | 80g |
| Sat. Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Potassium | 3,500mg | 3,500mg | |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g | |
| Protein | 50g | 65g | |
| Calories per gram: | |||
| Fat 9 | |||
| Carbohydrate 4 | |||
| Protein 4 | |||
Cane Sugar, Tapioca Starch, Rice Flour, Corn Starch, Emulsifier (Rice Starch, Polyglycerol Esters of Fatty Acids, Mono - and Diglycerides), Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Corn Starch, Monocalcium Phosphate), Salt, Natural Vanilla Flavor, Xanthan Gum.
Product Attributes
Kosher
Gluten Free
Warning
Contains: Produced on equipment that also processes eggs, milk, soy, and coconut. Do not eat raw mix, dough, or batter.
Directions
Our Recipe for Gluten-Free Yellow Cake: You'll Need: 1/2 cup butter (To Make Non-Dairy: Use vegan butter and rice, soy, or almond milk), softened; 2 tablespoons vegetable oil; 4 large eggs; 2/3 cup milk (To Make Non-Dairy: Use vegan butter and rice, soy, or almond milk). Bakes two 8 inches - 9 inches round layers, 9 inches x 13 inches cake, 10-cup bundt cake, or 24 cupcakes. (1) Preheat oven to 350 degree F. Grease bottoms (but not sides) of two 8 inches ro 9 inches round pans; one 9 inches x 13 inches pan; 10-cup Bundt pan; or 24 cupcake papers in muffin pans. (2) Use an electric mixer to beat butter and oil together, then blend in half the mix. Using lowest speed, add eggs one at a time, mixing until blended. Continuing to use lowest speed, add 1/2 of the milk at a time, alternating with 1/2 of the dry mix. Mix just until smooth. (3) Bake layers for 30 to 35 minutes, 9 inches x 13 inches cake for 28 to 32 minutes, 10-cup Bundt pan for 45 to 48, or cupcakes for 20 to 25 minutes. (4) Cool in pan for 10 minutes, then turn out onto rack to cool completely. Baker's Tip: To find frosting inspiration and recipes for your cake or cupcakes, visit KingArthurBaking.com/recipes.
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