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Gluten Free Cinnamon Swirl Crumb Cake Mix

GTIN 10041449473069
Alternative Item # 722-0115
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

CAKE MIX: Sugar, brown rice flour (rice flour, stabilized rice bran with germ), whole grain sorghum flour, food starch-modified, arabic gum, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, dextrose, soybean oil, xanthan gum, natural flavor, TOPPING: Sugar, palm and soybean oil, brown sugar, cinnamon, salt, silicon dioxide (anticaking agent), natural flavor.

Nutrition Facts

128 servings per Container
Serving Size
1/16 Package
Amount per serving

Calories

140

% Daily Value*

Total Fat 2g

3%

Saturated Fat 1g

3%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 220mg

10%

Total Carbohydrate 30g

11%

Dietary Fiber 1g

4%

Total Sugars 20g

Includes 20g  Added Sugars

40%

Protein 1g

Vitamin D 0mcg

0%

Calcium 20mg

0%

Iron 0mg

0%

Potassium 30mg

0%

May Contain 2 allergens

Milk
Soy

4 allergens not Provided

Eggs
Peanuts
Tree Nuts
Wheat
Heat oven according to pan size below. Lightly grease pan or line with paper liners (muffin pan). Stir together water, eggs, oil and cake mix until blended. (Batter will be slightly lumpy.) Spoon half of batter into 8x8-inch pan or muffin pan ans spread evenly. Sprinkle half of the cinnamon topping (enclosed) over batter. Drop remaining batter in small spoonfuls over topping layer and spread to edge of pan. Sprinkle remaining topping evenly over batter. Bake until toothpick inserted in center comes out clean. For Glass 8x8-inch pan. add 5 minutes to bake time. Cool 5-10 minutes before cutting. Makes 12-16 servings.
Cinnamon Peach Coffee Cake Replace 8x8 pan with a 13x9 pan. Arrange 1 cup fresh/frozen peach slices evenly on batter in pan. Bake at 350F for 30-35 min.
This mix should perform for its intended use for 18 months in cool dry storage. Hot, humid storage may reduce shelf life. Each shipment will be properly controlled and handled to prevent adulteration as defined in the Food, Drug and Cosmetic Act (section 402).