The search for the best gluten free cake mix continues. Another day, another new gluten-free food product to test out for you!
We’ve already read about gluten and how it can impact the lives of many people who suffer from celiac disease and gluten intolerance. If you missed the details, you can find them here. So what can a celiac sufferer do when he or she is craving just a simple slice of cake? Well, you can make your own from scratch, which involves having a blend of rice, sorghum, tapioca and other flours on hand, along with some corn or potato starch, maybe some xanthan or guar gum, and the usual butter, eggs and sugar. Whew.
Or, you can spring for one of these new cake mixes that are hitting the market. It seems I find a new one to try every time I go to the store. They may be a bit pricey, but considering you don’t have to have 3 types of flour on hand, maybe it’s worth it. Let’s find out!
This time, it’s Bob’s Red Mill Gluten Free Vanilla Cake Mix.
Bob’s Red Mill is a brand well-known to organic food shoppers. His items are found in almost all grocery stores in the Denver area.
The vanilla cake mix ingredients include: Sugar, Potato Starch, Tapioca Flour, Whole Grain Sorghum Flour, Baking Powder (Monocalcium Phosphate, Bicarbonate of Soda, Cornstarch), Sea Salt (Magnesium Carbonate), Xanthan Gum, Natural Vanilla Powder (Sugar, Cornstarch, Vanilla Extract).
The mix instructions call for 3 eggs at room temperature, 1/2 cup oil, and 1/2 cup water. There were no high-altitude adjustments on the box, so I prepared the mix according to the directions provided.
I greased and lined 2 8″ cake pans for this test. After mixing, I poured the batter into the pans and placed them in a 325º F oven for 30 minutes. In the future, I would set the oven up a bit higher, to 350º F. After 30 minutes, I tested with a toothpick and added another 2 minutes. This was the result:
Both cakes were slightly rounded at the center, with a small indentation. I believe increasing the temperature to 350º F would have solved this problem, caused by my high altitude here in Denver. The crust was a very light brown. The cakes cooled for about 10 minutes, then I removed them from the pans. Both came out clean.
The flavor is lightly sweet, with strong egg and vanilla notes. The cake is very moist and light, with no hint of gumminess so typical of gluten-free cakes. The crumb is tender.
Overall, the cake was really remarkable – the best I’ve tried so far. This is a cake you could be proud to serve to anyone – gluten-shy or not. You wouldn’t have to say a thing!
Looking for new bakeware? I recommend Fat Daddios:
New Bakeware from Fat Daddio’s on Cooking.com!
Questions? Comments? Know of a product or recipe you’d like to see reviewed? Leave a note below. I’d love to hear from you.