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alicewa

Pure Pantry Chocolate Cake Mix

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I've never tried the pure pantry chocolate cake mix, but it seems to do a really good job with texture from pictures I've seen. Have any of you found this?

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Too funny, my name is alice and I've baked this cake twice. Oh wow is all I can say. I mean wow. I don't think you can get any better than this. I have not looked for maple sugar but I will, I have and do use sucanat BUT I will not use xanthan any longer. I have the new Blackberry Bakery Gluten-Free dessert and pastery cookbook and it tells you how to combine the flours to get Pure Pantry blends w/o paying $10.99!

I am very impressed with Karen Morgan and her French approach to baking. It's good and it works and it tastes more like the real deal, in fact, you cannot tell the difference. She spent 7 years getting it right so you don't have too, nor do you have to spend $11 on Pure Pantry even though it's really, really good.

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Thanks for this, Alice! Getting the texture of a chocolate cake close to what I was used to seems to be the holy grail of gluten free cooking. It gets on my nerves sometimes, so would love to get myself this book. Especially seeing as though I'm down in NZ, which makes it a bit hard to get a hold of Pure Pantry mixes anyhow...! :D

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I love the Pure Pantry Chocolate Cake -- its my son's favorite and we made it this weekend for his birthday party. We buy it at Sprouts or Whole Foods for $6.99 so the price isn't as bad as what you are paying. Another favorite of ours is the Buckwheat Flax pancake mix -- we make pancakes every weekend and freeze the extra for the school week. I also bought the cookbook, "Fresh from Elizabeth's Kitchen" which was written by the founder of the company and it is fantastic. There is a great baking mix recipe in the front of the book so you can create your own supply to keep on hand. I've made many of the recipes and they were all delicious. I also have Blackbird Bakery book which I like very much as well. Happy baking!

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Pure Pantry is about as "pure" as it gets but Blackbird Bakery is no health book! I made banana bread last night(her only recipe using Bob's Red Mill Blend)just because it was oh so easy and I wanted to see how good this gal was/is in her baking. I have baked so many gluten-free failures it ain't funny. While I considered the bread another failure is sure is good. She baked the bananas in their skin 1st and then added them to her mix. It was different but way too runny and foolish me, I didn't add more flour, which it really needed. Still, toasted it is so good. My dogs love it! The Pugs are gluten-free as well but next time I will use olive oil and 1/2 the sugar. I love butter but it's not good for us. I get great results with EVOO and only EVOO. Did you know if you put it in the fridge it will get hard and you can spread it on toast? My fat of choice!

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