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Homemade Gluten Free Cake Mix

diy cake mix

I am that mom who has the best ideas and plans. Then they all fall through when I walk to my pantry to see that I am out of one or two of the ingredients I need to pull off a masterpiece. I don’t know if you have ever put 3 kids in the car, buckled them in their car seats, and drove to the store for 1 item, but that is not my idea of fun.

One of those items that I used to always run out of was cake mix, but it my effort to eliminate chemicals from our diets I started making our own, and they are wonderful. Not only are they easy to make with pantry staples, they are great to give as gifts with the recipe. Make a gift basket with a couple d.i.y Cake Mixes, a new cake pan, dish towels and a wooden spoon, and you have a great gift! The one thing I like about this recipe is I can make my own gluten free cake mixes with ease. If you have looked at the price of Gluten Free Cake mixes they are ridiculous. This recipe makes it affordable for me to make cupcakes again!

Here is a Printable Cake Mix Directions sheet to print that way you can attach it to your own homemade mixes.

 

Gluten Free Chocolate & Yellow Cake Mixes
mixes, d.i.y.
 
Ingredients
  • 2 cups gluten free all purpose flour mix **
  • 1½ cup sugar
  • 1 tbsp Baking Powder
  • ½ cup cocoa Powder (for chocolate only)
** All purpose flour mix substitute
  • 1 cup white rice flour
  • 1 cup corn or potato starch
  • 1 tsp xanthium gum
Instructions
  1. Combine all the ingredients and store in an airtight container or baggie. Keeps well in the pantry for up to 6 months. Keeps even better in the fridge.
  2. Above recipe makes one cake mix equivalent to a 18.5 oz boxed mix.
TO MAKE CAKE
  1. Mix cake mix with ¾ cup milk or milk substitute, 1 tsp vanilla, ½ cup butter or margarine, and 3 eggs. Beat with an electric mixer for 2 minutes and Bake at 350 F.
  2. To bake a 8-9 inch round pan 20-25 mins
  3. To Bake 13x9 pan 35-40 mins
  4. To bake cupcakes- 12-15 mins
  5. To bake Tube or Bundt Pan 45-50 mins
  6. Here is a Printable Direction sheet to attach to your mixes
Notes
**Dairy Free** Use almond milk or other milk substitute and dairy free margarine.

Gluten Free Blueberry Cream Cheese Coffee Cake

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I have a blog over at A Few Short Cuts where I post coupons, deals, and recipes.  This was actually a one of my regular recipes that I adapted to be Gluten Free.  I am so happy I did.  This is  amazing.

I have been feeling a bit sorry for my self with the holidays coming.  I miss my Christmas cookies.  Since I don’t have celiacs or a known allergy I thought it would be ok to sneak a coookie or two.  However, my body had a different plan.  I had been GF for 3 weeks then…duh dun duh….I ate gluten.  Let’s just say my body’s reaction wasn’t graceful, and I won’t be doing that again.

Now, I am on a mission to make Gluten Free taste good!  This is a great start.  You won’t find low calorie, low fat, or no sugar recipes here.  Just real food..Gluten free!

This recipe takes a little work…but it is more than worth it!  I am going to make this Christmas morning for breakfast because it is to die for!

Blueberry Cream Cheese Coffee Cake

Blueberry Cream Cheese Coffee Cake Printable Version

Blueberry Filling

  • · 1 cup frozen or fresh blueberries
  • · 1/3 cup sugar
  • · 2 TBSP Corn Starch
  • · 2 tsps. water

Directions

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Combine blueberries, sugar, cornstarch and water in a small saucepan. Cook over low heat for 5-7 minutes, stirring constantly until the sauce is thick, and blueberries are popped open and broken down. Set aside to cool.

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Cream Cheese Filling

  • · 8 oz pkg Cream Cheese softened
  • · 1 egg
  • · 1/3 cup sugar

Directions

Cream all the above ingredients together and set aside.

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Crumble topping

  • · 3 Tbsp. Cold Butter Cut into little cubes
  • · ½ cup Gluten Free Bisquick (or other gf baking mix)
  • · 3 ½ tbsp. sugar

Directions

Combine all of the topping ingredients in a bowl and rub together with your fingertips until crumbly. Set Aside

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Cake

  • · 1/2 cup butter, softened (1 stick)
  • · 1 cup sugar
  • · 2 eggs
  • · 2 cups GF Bisquick or other baking mix
  • · 1 tsp. baking powder
  • · 1 tsp. baking soda
  • · ½ tsp. salt
  • · 8 ounces sour cream
  • · 1 tsp. vanilla

Directions

Grease and flour (or use Baking spray with flour) a square pan that is a least 8×8. You could use a 9×9.

Cream together the butter and sugar until light and fluffy.

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Add eggs 1 at a time, beating well after each addition. Add vanilla.

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Sift together dry ingredients. Add the dry ingredients to the creamed butter in parts alternating with the sour cream in 2 parts. You will want to start and end with the flour. Beat just until combined.

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You will spoon 2/3 of the batter into the prepared pan.

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Spread the cooled blueberry and cream cheese batter. I dropped by spoonfuls.

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Spoon the remaining batter onto the blueberries and spread evenly and Top with the streusel topping

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Bake in the upper third of the oven.

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Bake for 50-60 minutes, or until a knife inserted in the center comes out clean.

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Serve

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Yes…this is amazing! You will want to try it! You have to try it! WOW!