Baking Soda, Cocoa Powder, Brown Rice Flour, and Sea Salt, Almond Flour, Non-Aluminum Baking Powder, Certified Gluten-Free Oat Flour, Organic Cane Sugar (Certified Organic by Quality Assurance International)
What You'll Need: 3 eggs + 2/3 cup milk(you may use a substitute), + 2/3 cup water + 4 tbsp butter (you may use a substitute) (or 3 t oil). Preheat oven to 350 degrees and lightly grease and flour two 8 inch round pans. Melt butter and cool. Beat butter and eggs for 1 to 2 m ins. Add dry mix, alternating with milk and water. Pour batter into pans and bake for 25 5o 27 mins., until center tests done with a toothpick. Cool in pans for 10 mins., then turn onto a wire rack to cool completely. Frost. Makes two 8 or 9 inch pans, one 9 x 13 pan or 18-22 cupcakes. Keeps beset in fridge. Bake times: cupcake pan: 20-23 min.; two 8 or 9 inch pans: 25-27 min.; one 9 x 13 pan: 25-30 min. Store grains in cool dry place.
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