This great Master Recipe can be used anywhere boxed cake mix is called for and is much less expensive than many of the gluten free cake mixes on the market – we’ve attached variations for chocolate cake, spice cake, and other flavors.

6 cups (about 24oz – 1.5lb –or 570g) Better Batter Gluten Free Flour

1/4 cup baking powder

4 cups sugar

2 teaspoons salt

1 1/2 cups shortening (we like to use organic palm oil shortening, because
it has no transfats)


In large bowl
combine flours, sugar, baking powder and salt. With pastry blender, cut in
shortening until mixture resembles cornmeal. Divide into 3 Ziploc Bags – 4 cups
apiece. This will make a white, yellow, or butter cake (see below). For spice
and chocolate variations, see below.

To make 1 cake (9×13 or two 8 inch layers)

4 c. cake
mix (in bag)

2 tsp.

2 eggs
slightly beaten

1 c. milk
or water

ingredients for cake until just blended – DO NOT OVERBEAT!. You may need to add
a little more milk.

Pour into
9x13inch pan. Bake at 350F for 25 to 30 minutes.

for a White Cake

Prepare as
for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be
beaten separately and added for a lighter cake. – beating the whites for any
cake will result in a much lighter cake.

for a Butter Cake

Add butter
extract instead of vanilla to your cake.

for a Chocolate Cake

Add 3 cups
cocoa powder to the basic cake mix. Divide as usual. Alternately add 3/4 c
cocoa powder to each individual bag. Add more cocoa for a Devil’s food cake

for a Spice Cake

Add 1
teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice
to each basic cake mix bag. This can be altered in turn by using pumpkin,
banana, or applesauce instead of/along with liquid. Add enough to moisten the
mix – -this makes an exceptionally moist cake.

for a Pineapple Upside Down Cake

Melt 1/2 cup
butter in the bottom of a 9×13 pan. Add 2/3 cup brown sugar, stirring into the
butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake)
mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.