The search for the best gluten free cake mix continues.
I found 1-2-3 Gluten Free at Sprouts, which carries a number of mixes – brownies, pancakes and other cake mix flavors. I decided to give it a try.
The box advertises 1-2-3 Gluten Free as “Gluten Free, Wheat Free, Dairy Free (optional), Peanut Free, Tree Nut Free, Corn Free, Sugar Free (but you have to add your own sweetener), Egg Free (but it calls for six eggs in the directions . . . ?), and Soy Free. That’s a lot of free . . . considering the price for this mix ran me close to $8.00 for the box. AND you have to add 1 cup of butter, 2 cups of sugar and 6 large eggs. Holy cow! It’s a box of flour for $8.00!
Ingredients: Rice Flour, Potato Starch, Tapioca Starch, Aluminum-free Corn-free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Tapioca Starch, Monocalcium Phosphate), Pure Vanilla Powder, Xanthan Gum, Salt.
I followed the directions – very much like a typical cake mix, except for adding all the ingredients (still fuming). The batter came out quite thick and fluffy. I did incorporate eggs and organic sugar in this cake, but instructions for using agave or other sweeteners and going egg-less are printed inside the box.
I baked the cake in a 9X13″ pan at 350 F for 40 minutes. A toothpick came out clean at that time. I let the cake rest and cool for about 15 minutes, then ran a taste test.
The cake had a medium brown exterior, springy but a bit tough and thick. Cutting in to the cake revealed a dense cake with medium crumb. The texture was a bit gummy, but not excessive. Strong rice flour aroma and aftertaste, with a faint vanilla tone.
Overall, the cake ranks in the middle of all gluten-free cakes I’ve tested – certainly not the best, but not the worst either. The main problem I have with this particular mix is that it’s really just a box of flour and not a mix at all. And the price – even though it does make a full 9X13″ cake – simply doesn’t justify the result.