About this itemWhy go gluten free? Not long ago, two of our co-workers found themselves in the gluten-free world. Linc was diagnosed with celiac disease, and Colleen's family switched to the diet for her son's well-being. Their experiences opened our eyes to the challenges families face following the diet. It's hard to be different, especially when it affects sweet moments with friends and family. No one wants to miss sharing a birthday cake or see their child have to turn down a homemade cookie from a buddy after a game.We hope we can help by bringing you these mixes for gluten-free desserts that look and taste like the treats you've been longing to share.Finally, Betty Crocker Gluten Free!Proud sponsor of the Celiac Disease Foundation.
P.O. Box 200, Minneapolis, MN 55440
- Nutritional Info
Serving Size 0.1
Servings Per Container 10
1/10 Package Prepared Amount Per Serving Calories 150 % Daily Value Total Fat 0 g 0 Saturated Fat 0 g 0 Trans Fat 0 g Cholesterol 0 mg 0 Sodium 230 mg 10 Total Carbohydrate 37 g 12 Dietary Fiber 0 g 0 Sugars 17 g Protein 1 g
* 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: 2000 2500 Total Fat Less than 65g 80g Total Fat Less than 65g 80g Sodium Less than 65g 80g Total Fat than 65g 80g Cholesterol than 65g 80g
Calories per gram: Fat 9•Carbohydrate 4•Protein 4
IngredientsRice Flour, Sugar, Potato Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Xanthan Gum, Salt.
- Directions & Warnings
DirectionsYou will need:2/3 cup water
1 stick (1/2 cup) butter, softened
2 teaspoons gluten-free vanilla
3 eggs.1. Heat oven to 350F for shiny metal pan or 325F for dark or nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes).
2. Beat cake mix, water, butter, vanilla, and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake as directed below or until toothpick inserted in center comes out clean.Cool completely before frosting. In 8x8 pan bake 36-41 minutes; In 9x9 pan bake 33-38 minutes; In 8 or 9 round bake 41-46 minutes; 12 cupcakes bake 18-23 minutes. High Altitude [3500-6500 ft.]: Bake 8 square shiny or dark pan 40-45 minutes; 9 square shiny or dark pan 35-40 minutes. Bake 18 cupcakes at 350F 18-23 minutes (all pans).
WarningsMay contain soy ingredients. Do not eat raw cake batter.