| | |  | Cake Mixes | Home » » » » The Gluten-Free Pantry Old Fashioned Cake & Cookie Mix, 15-Ounce Boxes (Pack of 6) | | | | | | | Description: | | Gluten/wheat free. Trans fat free. Cholesterol free. Package makes one layer. When my son and I were diagnosed with Celiac Disease, the inability to digest gluten, our food choices became very limited. As a professional chef, I was making wonderful pastries, pizzas and breads for others, but couldn't eat any of them myself. I began experimenting - making the same recipes but substituting gluten-free ingredients. The results were delicious. No one guessed they were made without gluten. I wondered if others might enjoy some of my treats, so I turned my favorite recipes into gourmet baking mixes. Today I am pleased to share Gluten-Free Pantry mixes with everyone who needs a gluten-free and wheat-free diet. Right now, there is no known cure for celiac disease, but it can be controlled by a lifelong adherence to a strict gluten-free diet. The Gluten-Free Pantry is here to help provide safe, delicious foods for that diet. After all - there's no need to feel deprived just because you can't eat wheat or gluten! Manufactured in a gluten free environment. Made in Canada. | | | Features: | |
• Case of six 15-ounce packages of cake mix (total of 90 ounces)
• Old-fashioned cake and cookie mix made with rice flour
• Gluten-free, wheat-free; certified kosher (KVH-D)
• Easy-to-follow recipe instructions for cake, cupcakes, cookies, or quick coffee cake
• Ships in Certified Frustration-Free Packaging
| | | Product Details: | | | Product Weight:
| 90.0 Ounces | | Package Length:
| 9.2 inches | | Package Width:
| 8.9 inches | | Package Height:
| 8.2 inches | | Package Weight:
| 6.65 pounds | | Average Customer Rating:
|  based on 21 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 21 customer reviews )
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Most Helpful Customer Reviews
13 of 13 found the following review helpful:
 Best gluten free cake mix available!!Feb 11, 2007
By Wolfpack_Girl
Both my mom & sister are gluten intolerant, so I have used many gluten free products to make cakes or other recipes for family get togethers. This is the best cake mix by far....This cake mix is just as good as wheat-based mixes. I modify it to make various kinds of cakes: coconut cake, red velvet cake, etc. It always gets rave reviews, even from those used to eating wheat-based cakes. (My mom & sister can tolerate vanilla pudding, so I add one third to half a box of instant vanilla pudding - regular, not sugar free - per bag of cake mix to make it extra moist.) I also use The Gluten Free Pantry's chocolate truffle brownie mix; it is better to me than any wheat based brownie mix.
6 of 6 found the following review helpful:
Versatile, yummy, GF mixFeb 06, 2007
By J. Bojkov
I use this mix on a regular basis. Both my daughter and I are gluten intolerant so we are always on the lookout for great tasting GF products. This mix makes a great sugar cookie,in fact, when I brought some for a party at my daughter's school, kids preferred my cookies to the other sugar cookies brought. This also makes an excellent chocolate chip cookie.
4 of 4 found the following review helpful:
The BEST white cake mix, yet!!!Mar 08, 2009
By C. Villanueva
"mykidsmom"
Myself and my children have Celiac Disease and we LOVE this mix. I use it to make cupcakes and cakes. I haven't tried the cookies yet. I did have to fiddle with the recipe to make it taste the way I wanted it to (like the real gluteny version) and it comes out better!!! My husband and all my friends say they are the best cupcakes they have ever had.
My changes for cupcakes were:
Veg. oil instead of shortening (use the same amount as you would shortening)
1 whole egg and 2 egg whites (instead of 2 whole eggs)
3/4-1 cup of water (the batter will look a little soupy)
I beat the eggs 1st, then add the oil (beat some more), add water and vanilla (beat again 'till mixed), then add the dry mix (beat until fully mixed). I bake them for 12 min. The centers will still look slightly raw but take them out anyway. Because they are gluten free they have a tendency to dry out. That is why you want them to take them out at 12 min. and not allow them to cont. to bake until fully cooked. Trust me they will finish cooking after you take them out. Allow to cool in pan for 2 min. then take them out of pan but cover them to retain moisture. After they are fully cooled frost and then recover. If you have a cupcake holder/carrier w/ a lid that is perfect.
For cake:
Same ingredient change as cupcakes except I bake the cake for about 23-25 min instead of 28 like the recipe says. Also, grease and flour the pan.
3 of 3 found the following review helpful:
 A bit on the dry side for cake; crumbly cookiesJun 19, 2008
By Caren H
I tried both the cookie and the cake from this mix. The cake was dry and had a flat taste. It did not taste like a normal yellow or white cake at all. I had to use lots of frosting to get this cake to stick together somewhat on my fork. As for the cookies, they were extremely crumbly and fell apart the minute you bit into it. I have several mixes left that I am going to experiment with to try to get them moister. Covering after baking normally works for regular cakes to retain moisture, but did not for this mix. If you can stand the crumblies, the cookies did taste good.
3 of 3 found the following review helpful:
Great cake mix-easily adaptableApr 20, 2008
By Samus
I use this mix, add lemon pudding and pie filling, a teaspoon of lemon extract and some grated lemon zest...and then have to fight the non-celiacs in the house to get a piece. This is a very easy to use and adaptable cake mix that gives consistant results.
See all 21 customer reviews on Amazon.com
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