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Details
Easy to make, can't beat the taste! Add your own sweetener. The Story of 1-2-3 Gluten Free: Over nine years ago, I was diagnosed with celiac disease. As an adult, I was content to do without, rather than to eat what was available on the market. However, when two of my nieces and one nephew were diagnosed with celiac disease, I was determined that they should be able to eat only the best, as well as gluten-free versions of what their non-celiac friends were eating. In fact, I developed the Southern Glory Biscuit recipe when one of the children wanted to have pigs-in-a-blanket for her birthday. We soon found that the children and adults (both celiac and non-celiac) in our family enjoyed the foods I created. Having shared these foods with non-family members, again both celiac and non-celiac, we found these people were equally enthusiastic. We decided to share with others what our family and friends have enjoyed. We hope you enjoy our products as much as we do. - Kim. Gluten free, wheat free, dairy free, casein free, peanut free, tree nut free, corn free, sugar free, egg free & soy free. Certified gluten free. Manufactured in a dedicated allergen-free facility (no gluten, wheat, dairy, casein, peanuts, tree nuts, eggs and soy). Made in the USA.
Ingredients
Rice Flour, Potato Starch, Tapioca Starch, Aluminum-Free Corn-Free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Tapioca Starch, Monocalcium Phosphate), Natural Flavor, Xanthan Gum, Salt.
Directions
To Make Cake or Cupcakes: 1 package Yummy Yellow Cake Mix; 1 cup unsalted butter, softened or shortening; 2 cups sugar (To substitute agave for sugar, use 1-1/2 cups agave and reduce milk to 4 tbsp. Cakes will bake in approximately half the time); 6 large eggs, room temperature (An egg-free recipe using ground flaxseed is available on our website); 2/3 cup milk or milk substitute. 1. Preheat oven to 350 degrees F. Generously grease 9 in x 13 in rectangular cake pan or 2-9 in round pans or line cupcake pans with 24 cupcake wrappers. 2. Place butter and sugar in bowl of mixer with paddle attachment. Beat well until light and fluffy. Add eggs and beat well. 3. Add Cake Mix and milk (or milk substitute) to bowl. Mix until smooth. Scrape sides and bottom of mixing bowl with spatula. Mix again until light and fluffy (approximately 3 minutes). 4. Pour mixture into prepared pan(s). Bake until toothpick inserted in center comes out clean (approximately 30 minutes for 9 in rounds or 40 minutes for 9 in x 13 in pan). Baking times may vary with different appliances. 5. Let cool in pan for approximately 3-5 minutes. Carefully remove cake(s) from pan(s). Cool cake(s) completely before frosting.
Warnings
Manufactured in a dedicated allergen free facility(no gluten, wheat, soy, casein, peanuts, tree nuts, dairy)
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 90
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 190mg8%
- Total Carbohydrate 22g7%
- Dietary Fiber 0g0%
- Sugars 1g
- Protein 1g
Details
Easy to make, can't beat the taste! Add your own sweetener. The Story of 1-2-3 Gluten Free: Over nine years ago, I was diagnosed with celiac disease. As an adult, I was content to do without, rather than to eat what was available on the market. However, when two of my nieces and one nephew were diagnosed with celiac disease, I was determined that they should be able to eat only the best, as well as gluten-free versions of what their non-celiac friends were eating. In fact, I developed the Southern Glory Biscuit recipe when one of the children wanted to have pigs-in-a-blanket for her birthday. We soon found that the children and adults (both celiac and non-celiac) in our family enjoyed the foods I created. Having shared these foods with non-family members, again both celiac and non-celiac, we found these people were equally enthusiastic. We decided to share with others what our family and friends have enjoyed. We hope you enjoy our products as much as we do. - Kim. Gluten free, wheat free, dairy free, casein free, peanut free, tree nut free, corn free, sugar free, egg free & soy free. Certified gluten free. Manufactured in a dedicated allergen-free facility (no gluten, wheat, dairy, casein, peanuts, tree nuts, eggs and soy). Made in the USA.
Ingredients
Rice Flour, Potato Starch, Tapioca Starch, Aluminum-Free Corn-Free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Tapioca Starch, Monocalcium Phosphate), Natural Flavor, Xanthan Gum, Salt.
Directions
To Make Cake or Cupcakes: 1 package Yummy Yellow Cake Mix; 1 cup unsalted butter, softened or shortening; 2 cups sugar (To substitute agave for sugar, use 1-1/2 cups agave and reduce milk to 4 tbsp. Cakes will bake in approximately half the time); 6 large eggs, room temperature (An egg-free recipe using ground flaxseed is available on our website); 2/3 cup milk or milk substitute. 1. Preheat oven to 350 degrees F. Generously grease 9 in x 13 in rectangular cake pan or 2-9 in round pans or line cupcake pans with 24 cupcake wrappers. 2. Place butter and sugar in bowl of mixer with paddle attachment. Beat well until light and fluffy. Add eggs and beat well. 3. Add Cake Mix and milk (or milk substitute) to bowl. Mix until smooth. Scrape sides and bottom of mixing bowl with spatula. Mix again until light and fluffy (approximately 3 minutes). 4. Pour mixture into prepared pan(s). Bake until toothpick inserted in center comes out clean (approximately 30 minutes for 9 in rounds or 40 minutes for 9 in x 13 in pan). Baking times may vary with different appliances. 5. Let cool in pan for approximately 3-5 minutes. Carefully remove cake(s) from pan(s). Cool cake(s) completely before frosting.
Warnings
Manufactured in a dedicated allergen free facility(no gluten, wheat, soy, casein, peanuts, tree nuts, dairy)
Common questions
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