King Arthur, Gluten-Free Yellow Cake Mix, Gluten-Free, Non-GMO Project Verified, Certified Kosher, Non-Dairy, 22 Oz

Gluten free is a hit or miss. These are good. Have found that all the gluten free King Arthur I have purchased cooks up well.

The best gluten free cake mix I’ve ever used. I make the most amazing berry Chantilly cake that has turned out every single time incredible, even when I overbaked it!! Everyone asks me for the recipe, which I always happily provide!! It’s really not too crazy I add vanilla extract, almond extract and a big spoon of honey to the cake mix. The frosting is a whipped cream and almond mascarpone frosting which is easy to make aswell with a stand mixer! The middle layer is a homemade berry compote and a ton of sliced berries, as many as you can fit! There’s tons of recipes online if anyone wants to recreate the most amazing gluten free sweet treat online!

If you need a good box cake, this is it! Tastes wonderful and although gluten doesn’t bother me, I buy it anyway because it makes such a wonderful cake. America’s Test Kitchen ranked it #1 and I can see why!

So yummy!!! I love it and I took it to an event and noone could tell it was gluten free!

This is the best gluten free cake mix ever it stays moist on the table for 2 days.

Chocolate was better. Was disappointed with yellow. Could tell it's gluten free. I will buy Chocolate from now on

As a base, this worked amazing for a carrot cake. As stated on the box for a yellow cake, I’d drop to 4 stars. But it’s 100x better than other gluten free mixes I’ve used. For the yellow cake I used 2 boxes to make two 9x13 layers. One layer I made exactly as on the box. The batter was thick and I was worried it would be dry, so the second box I added 1/2 cup unsweetened applesauce and an extra 2 tablespoons of oil. They ended up very similar, I didn’t need to change anything but it didn’t hurt either. Alone, I thought the cake tasted almost like corn bread (I only tasted the edge trimmings) and seemed dense. It also had a raised hard edge all around the top, and the top was VERY gooey. I cut off the hard edges, flipped the cake upside down so I could frost the much easier to work with bottom, used my regular icing I always make, and no one knew it was different than any other cake I’ve made, including 3 teenage boys who would be quick to say they don’t like something. It seemed less sweet than regular cake mixes, but with the icing it tasted great and the texture was much better than I thought it would be.For the carrot cake, I used the gluten free carrot cake recipe on the King Arthur website, only I replaced the pineapple by using 3/4 cup oil instead of the suggested half, and adding 8 oz unsweetened applesauce, didn’t use raisins, and baked in two 9-inch pans. My sister is the only one who can’t eat gluten, but I would make it again just for myself. It was so good.

Really good flavor and texture for non-gluten. If problems with dairy, use plant butter. Baking in 13x9 pan is not optimal. It looks and feels done with finger test, but can still be raw in center. Regular cake tester gives false result. There is no raw batter on tester but it is not thoroughly baked.

Él producto es de muy buena calidad y sirve muy bien para todo tipo de recetas y otros tipos de cosas en la comida