INGREDIENTS:

Cane Sugar, Modified Tapioca Starch, Potato Starch, Corn Starch, White Rice Flour, Corn Flour, Xanthan Gum, Vanilla Powder, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), Sea Salt, Baking Soda

Allergen Information:

gfJules Flour and Baking Mixes are made in a DEDICATED GLUTEN FREE FACILITY. It is also a PEANUT-FREE, SESAME-FREE, MUSTARD-FREE, FISH and CRUSTACEAN-FREE, SULPHITE-FREE Facility.

*gfJules products are among the first in the US to achieve "Certified Free From" status:  Certified Free From the Big 9 Food Allergens (CFF): wheat, milk, eggs, peanuts, tree nuts, soy, fish and crustaceans.

Ingredients to Add to Entire Cake Mix

2/3 cup mild flavored vegetable oil of choice (oils like safflower, avocado, extra virgin olive, melted coconut oil, etc.)

2 Tbs. white or apple cider vinegar (or lemon juice)

1 cup milk of choice (dairy or non-dairy; skim or fat-free not recommended)

4 eggs or substitute(for white cake, use 8 egg whites instead)**

**To Replace 8 Egg Whites in White Cake:

1 cup aquafaba + 1 tsp cream of tartar, whipped until frothy

**To Replace Eggs in Yellow or Chocolate Cake:

1/2 cup dairy or non-dairy yogurt (not Greek, not fat-free) OR vegan mayo

PLUS

2 recipes of commercial gluten free egg replacer like Ener-G® Egg Replacer (total equivalent of 2 egg substituted)

**For Chocolate Cake also add:

½ cup powdered cocoa

½ cup additional milk

6 Tbs. chocolate syrup

Directions:

Preheat oven to 325° F. Bring ingredients to room temperature.

Line with parchment (or oil + lightly flour with gfJules Flour) two or three 8-inch pans, or two 9-inch pans, or one 9 x 13 cake pan, or line 24 muffin cups with cupcake papers.

Whisk together in mixer bowl: eggs/sub, oil and vinegar. For white cake, first whip egg whites quickly to fluff. 

With mixer on low, slowly add entire cake mix to the liquids, adding milk throughout to minimize dust. Then beat on medium until batter is smooth—no more than 1 minute.

Pour batter into prepared pan(s).

Bake for approximately 45 minutes for 2 x 8-inch pans, 35 minutes for 3 x 8-inch pans, 40 minutes for 2 x 9-inch pans, 40-45 minutes for 9 x 13 pan, or 25-30 minutes for cupcakes. Before removing from oven, an inserted toothpick should come out clean (not wet) or with a few dry crumbs. A gentle press on the top of the cake should feel firm and bounce back.

Remove to cool on a wire rack for 10 minutes before removing from pans. Frost only when totally cooled.

Store in sealed containers at room temperature or in the freezer.