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Recipes

gluten free baking - rylie cakes

Cake Mix Blend

Yield: 3-pounds + 8-ounces

Allergens

Ingredients

  • 15 oz brown rice flour
  • 15 oz white rice flour
  • 9 oz almond flour
  • 6 oz tapioca flour
  • 8 oz sweet rice flour
  • 3.50 oz dried sweet cream buttermilk 
  • 0.50 oz baking powder 
  • 0.50 oz baking soda
  • 0.25 oz salt
  • 0.15 oz xanthan gum

Instructions

  1. Combine all ingredients in large mixing bowl, whisk until thoroughly combined.
  2. Store in an airtight container. I recommend you label the container with the name and date. All mixes can be stored in a cool, dark place or in the freezer for best results.