Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Xanthan Gum, Baking Powder, Corn Starch, Potato Starch, Salt, Tapioca Dextrin, White Rice Flour
- Technologies
- Product Families
- Ingredients
Rice flour, sugar, potato starch, tapioca dextrin, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch [made from non-genetically modified corn], and monocalcium phosphate), xanthan gum, salt
Features & Benefits
- Labeling Claims
- Product Highlights
Bloomfield Farms® Gluten Free Mixes are manufactured in a gluten free, peanut free, kosher facility. All of our gluten free mixes are certified by the Celiac Sprue Association.
Applications & Uses
- Markets
- Applications
- Directions
- 1 box of Bloomfield Farms® Cake Mix
- 1 stick (1/2 cup) butter, melted
- 3 large eggs (or egg substitute)
- 2 tsp. gluten free vanilla
- 3/4 cup milk (or milk substitute)
- Mix it up!
- Add ½ cup of cocoa and 4 cup sugar to make a chocolate cake!
Two Layer Yellow Cake Directions
- Preheat oven to 350 degrees.
- Lightly coat two round pans with non-stick cooking spray.
- Whisk together butter, milk, eggs and vanilla in a mixing bowl.
- In a separate bowl, slowly add liquid mixture from Step 3 to Bloomfield Farms® Cake Mix until a batter forms. Do not over-mix.
- Pour equal amounts of batter in two 8 inch pans. Tap pans on counter repeatedly so batter is evenly distributed.
- Bake on middle rack of oven for 23-25 minutes.
- Let cakes cool completely before icing.
For cupcakes: Lightly coat cupcake pan with non-stick cooking spray. Prepare batter as directed above. Fill each cupcake tin 34 full. Bake on middle rack of oven for 28-30 minutes.
Makes approx. 10 cupcakes.- 2 3/4 cups confectioners sugar
- 6 Tbsp. unsweetened cocoa powder
- 6 Tbsp. butter, room temperature
- 5 Tbsp. evaporated milk (or milk substitute)
- 1 tsp. gluten free vanilla
Chocolate Icing Directions
- In a medium bowl, sift together the confectioners sugar and cocoa.
- In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk.
- Blend in vanilla.
- Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Properties
- Typical Properties
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| Weight | 15.0 | Ounces | — |
| Value | Units | Test Method / Conditions | |
| Calories | 150.0 | kcal/43g | — |
| Calories from Fat | 0.0 | kcal/43g | — |
| Total Fat | 0.0 | g/43g | — |
| Saturated Fat | 0.0 | g/43g | — |
| Trans Fat | 0.0 | g/43g | — |
| Cholesterol | 0.0 | mg/43g | — |
| Sodium Content | 400.0 | mg/43g | — |
| Total Carbohydrate | 37.0 | g/43g | — |
| Dietary Fiber | 0.0 | g/43g | — |
| Sugars | 20.0 | g/43g | — |
| Protein | 2.0 | g/43g | — |
Packaging & Availability
- Packaging Type