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Multi-Use Cake Batter (Gluten-Free)
Courtesy of Gluten Intolerance Group
Servings: n/a
Prep Time: 10 Min. Cook Time: 25 Min. What you need:
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+ 1/2 c. butter (or nondairy margarine)
+ 1 1/2 c. sugar + 3 eggs + 1 c. sour cream (dairy-free sour cream OR soymilk plus 2 tsp. of lemon juice can be used) + 1 tsp. of vanilla Dry ingredients: + 1 1/4 c. gluten free flour blend ** + 1 tsp. baking soda + 1/2 tsp. salt Wet ingredients: (select one of the following to make the cake flavor of your choice) + Banana Bars: 1 c. mashed bananas. + Pumpkin Bars: 1 c. canned pumpkin plus 1/4 tsp. nutmeg, and cinnamon to your desired taste. + Spiced-Carrot Cake: 1/2 c. finely crushed pineapple spices, 1/2 c. finely shredded carrots, 1 tsp. nutmeg, 1 Tbsp. ground cinnamon, and 1/2 c. walnuts or pecans (optional) *+ Brown Rice Flour Blend + 1 1/3 c. brown rice flour + 7 Tbsp. potato starch + 3 1/2 Tbsp. tapioca flour *+ For 1 1/2 cup gluten-free flour blend: + 1/2 c. rice flour + 1/2 c. cornstarch + 1/2 c. tapioca starch/flour + 1 Tbsp. potato flour What to do:
1. With an electric mixer, beat together the butter and sugar until smooth. Mix in eggs, sour cream and vanilla.
2. Stir together the dry ingredients in a small bowl, then add to the egg mixture already in the mixer. 3. Add the flavor of wet ingredients to make the flavor cake of your choice and mix till well combined. Scrape the bottom of the mixing bowl with a spatula to make sure all ingredients are mixed in. 4. Bake bars in a 9 x 12 glass pan bake 350°F for 25 to 30 minutes. Baked as a cake 8×8 pan will be about 40 minutes at same temperature. As cupcakes it can be done in about 30 minutes. * Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance |
