Dietary Specials Gluten Free Chocolate Cake Mix 375g

Gluten free and wheat free chocolate cake mix for everything from cookies to chocolate fudge cake

Average Reviews

Product Details

Dietary Special Gluten Free Chocolate Cake mix makes excellent chocolate sponge cakes for coeliacs and those wanting to avoid gluten. It doesn't stop there, this is such a versatile cake mix and can be used for brownies, cookies and cakes of all kinds. Substitute for flour and cocoa in any recipe where they appear.

Ingredients

Sugar, rice flour, cocoa powder 5.5%, modified potato starch, stabilisers: ( hydroxypropyl methyl cellulose, carboxymethyl cellulose, xanthan gum, guar gum), raising agents: (disodium diphosphate, sodium hydrogen carbonate, sodium bicarbonate), emulsifiers: (polyglycerol esters of fatty acids, sodium stearoyl-2-lactulate), salt, modified maize starch, perservative: (potassium sorbate).

Nutritional Information

per 100g:
Energy 1509kJ/359kcal, Protein 4.2g, Carbohydrate 80.8g (of which sugars 45.2g), Fat 2.1g (of which saturates 0.5g), Fibre 1.6g, Sodium 0.7g.

Cautions

Contains Maize.

Other Information

Add water, eggs and oil.

Recipe

Brownies

Rich chocolate brownies, crisp on the outside and soft in the middle. They are delicious with vanilla ice-cream and chocolate fudge sauce. Makes 12 Preperation time: 5 minutes Cooking time: 25-30 minutes Oven temperature 180°C/350°F/Gas Mark 4 Ingredients 1 sachet Dietary Specials Chocolate Cake Mix 50g (2oz) caster sugar 3 medium eggs or 2 large eggs, beaten 125ml (4 fl oz) vegetable or sunflower oil 50g (2 oz) dark chocolate 2 x 15mlsp (2 tbsp) tepid water 20cm (8 inch) shallow square tin, greased and based lined Method 1. Empty the chocolate cake mix into a large bowl. Add the caster sugar and mix together. 2. Place the oil and chocolate into a small saucepan, place over a medium heat until the chocolate has melted and stir occasionally. 3. Add the eggs and water to the mix, pour in the chocolate and oil mixture, and using a wooden spoon thoroughly combine together. 4. Spread the mixture over the base of the prepared tin, smoothing the surface. Bake in a medium oven for 25 – 30 minutes until firm to touch. 5. Remove from the oven and transfer to a wire rack, immediately loosen the base liner. When cold cut into squares.