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  • Glutino Gluten-Free Pantry Old Fashioned Cake and Cookie Mix, 15-Ounce Boxes (Pack of 6)
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Glutino Gluten-Free Pantry Old Fashioned Cake and Cookie Mix, 15-Ounce Boxes (Pack of 6)


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  • 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

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Frequently Bought Together

Glutino Gluten-Free Pantry Old Fashioned Cake and Cookie Mix, 15-Ounce Boxes (Pack of 6) + Glutino Gluten Free Pantry Decadent Chocolate Cake Mix, 15-Ounce Boxes (Pack of 6) + Glutino Gluten Free Pantry Double Chocolate Brownie Mix, 16-Ounce Boxes (Pack of 6)
Price for all three: $76.63

Buy the selected items together


Important Information

Ingredients
White rice flour, sugar, potato starch, sodium bicarbonate, xanthan gum, salt, sodium acid pyrophosphate, mononcalcium phosphate

Directions
For cake you'll need: entire bag of Old Fashioned Cake & Cookie Mix; 1/2 cup vegetable shortening, softened butter or margarine; 2 large eggs, lightly beaten; 1 tsp gluten-free vanilla; 1/2 cup milk or water. Preheat oven to 350 degrees. Lightly oil or grease a 9 inch round cake pan or an 8 x 8 inch square pan. In large bowl, beat shortening or butter until fluffy. Add mix. Beat to combine. Add eggs and vanilla and beat. Add milk. Stir to moisten. Spoon into pan. Bake 28 minutes. Cool 10 min. then remove from pan. Cool completely, frost, and enjoy! For Snickerdoodle Cookies you'll need: entire bag of Old Fashioned Cake & Cookie Mix; 4 tbsp vegetable shortening. 4 tbsp softened butter or margarine; 2 large eggs, lightly beaten or 1/2 cup pureed soft silken tofu; 1 tsp gluten-free vanilla; 2 tbsp sugar mixed with 1 tbsp cinnamon (for coating cookies). Preheat oven to 350 degrees. In large bowl beat shortening and butter until fluffy. Add mix. Beat to combine. Add eggs and vanilla and beat. Roll into 1 inch balls. Roll balls in sugar/cinnamon mix. Set 1 inch apart on lightly greased cookie sheets and bake 15 minutes. Remove and cool. Makes about 24 cookies. For Quick Coffee Cake: add 3/4 cup chopped, plain or sweet spicy coated nuts and 2 tsp cinnamon to basic cake recipe. Pour into an 8 x 8 inch square greased pan. Bake 28 min. in a 350 degree oven. Cool and serve.

Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Product Description

About the Brand

The Gluten-Free Pantry was founded by professional chef and food writer Beth Hillson, who, along with her son, is gluten-free. Beth developed the formulas for the mixes so that she and her son could enjoy delicious food. Today she shares those mixes with a much larger family as people all over the world have come to know and love these fine products. Beth and her staff taste and test every batch of our products to make sure they meet the company's high standards.

Product Description

Our constitutions may be sensitive to gluten, but we still have a fundamental right to keep and bear snickerdoodles. (Wherever we bear them, they keep disappearing.)

Product Details

  • Shipping Weight: 6.6 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B000EVG8GU
  • UPC: 737880021404
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #36,668 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Questions & Answers

Customer Reviews

4.7 out of 5 stars
5 star
24
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See all 29 customer reviews
This is a very easy to use and adaptable cake mix that gives consistant results.
Samus
Both my daughter and I are gluten intolerant so we are always on the lookout for great tasting GF products.
J. Bojkov
I think the snickerdoodles it makes are better than any wheat-based recipe I've tried.
charwoman

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By Wolfpack_Girl on February 10, 2007
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.
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10 of 10 people found the following review helpful By C. Villanueva on March 7, 2009
Verified Purchase
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.
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7 of 7 people found the following review helpful By J. Bojkov on February 6, 2007
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.
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4 of 4 people found the following review helpful By Samus on April 20, 2008
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.
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3 of 3 people found the following review helpful By J. Silva VINE VOICE on January 9, 2007
Verified Purchase
This makes a great cake or cupcakes. I used a modification to make it a chocolate cake & it was a hit, and also baked them in little bear molds -- the kids loved them. I have 3 little grandgirls and a daughter who are celiac, and these mixes are the best thing to have in the house. No one non-celiac can tell the difference!
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2 of 2 people found the following review helpful By Tuluzek on January 4, 2012
Verified Purchase
I am GF for 2 years now. This mix makes the bes banana bread ( add 3 ripped bananas mushed, then mix, I use olive oil instead of butter and lactose free milk, mix well then add 1-1.5 cup of semi sweet chocolate chips (GF). Bake 350F- around 30 minutes.
Both of my kids who are not GF ( and normally will not eat any GF baking) love this bread. It's one of my favorites!
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2 of 2 people found the following review helpful By Erica L. Hill on June 10, 2007
Verified Purchase
I love how light and delicate this cake is, delicious flavor, too. I order it in bulk often. It does get a little dry & crumbly but only slightly. I love it.
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1 of 1 people found the following review helpful By charwoman on December 20, 2013
I tried omitting gluten from my diet several years ago and did not find a benefit in doing so. However I picked up some new products and recipes while I was trying it on for size, and this mix is one of many that I continue to seek out. I think the snickerdoodles it makes are better than any wheat-based recipe I've tried. They are a perennial holiday favorite.
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