Vickys Homemade 'Box' Cake Mix, Gluten, Dairy, Egg & Soy-Free

• 94 grams white sorghum flour
• 64 grams cornstarch or arrowroot powder
• 100 grams granulated sugar, I use vanilla sugar
• 1 tsp baking powder*
• 1/2 tsp baking soda / bicarb
• 1/2 tsp xanthan gum / guar gum*
• 1/4 tsp salt

1. Mix the ingredients and store for up to 6 months in a lidded container.
2. You could fill jars of the mix and gift them with these directions included:
3. Preheat oven to gas 4 / 180C / 350F and line or grease an 8" tin or 12 hole muffin pan
4. Add 60mls oil, 180mls rice milk, 2 eggs or equivalent amount egg replacer* and a tsp of vanilla extract to the dry mix and whisk until combined
5. Fill the tin / cupcake cases halfway with the batter
6. Bake cakes for 25 - 30 minutes and cupcakes for 17 - 20 minutes
7. Cool on a wire rack and frost as desired
8. *see my profile for a gluten-free baking powder recipe and my best gluten-free egg replacer recipe - this has xanthan gum in the mix so the 1/2tsp xanthan in the cake dry mix above must be left out
9. Dry mix makes 1 x 8" round or 12 cupcakes
10. FYI I used my own egg replacer in these cupcakes listed under Vickys Best Gluten-Free Egg Replacer.
11. I used 3tsp of it mixed with 4tbsp rice milk and 2tbsp oil and omitted the xanthan gum

white sorghum flour, cornstarch, sugar, baking powder, baking soda bicarb, xanthan gum guar gum, salt

Taken from cookpad.com/us/recipes/365564-vickys-homemade-box-cake-mix-gluten-dairy-egg-soy-free (may not work)