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Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix

  • 20 oz

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Remember the moist, tender taste of classic Cinnamon Crumb Cake? Now you can enjoy those sweet memories anytime without gluten! Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix is the perfect cake for any coffee break. The moist cake is brightened by a ribbon of cinnamon and topped with a crunchy cinnamon and brown sugar crumble, guaranteeing a delightful start to your day or snack in the afternoon.Family owned since 1932, our story started in Seattle with an easy-to-prepare pie crust mix named “Krusteaz” (crust + ease). Our innovative spirit helped us grow from a Northwest tradition to a national favorite bringing families together through great tasting food. Today our product line includes pancakes, waffles, muffins, breads, cookies, dessert bars, cornbread, crumb cakes and more. One bite and you’ll know why Krusteaz is a such a cherished tradition.

Remember the moist, tender taste of classic Cinnamon Crumb Cake? Now you can enjoy those sweet memories anytime, and without gluten! Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix is as easy to make as it is crumbly. Just have water, oil, and eggs and youll be done in 4 easy steps. Also makes great muffins. This mix has no allergens. Each box is 20 oz and makes 1 8x8 pan.

Why Buy?
  • All The Delicious Krusteaz Taste Without The Gluten
  • Crumb Topping is Sweet and Buttery, Featuring The Taste of Cinnamon and Brown Sugar
  • Customize with 1/4 cup dry ingredients such as nutes, fruits, or chocolate chips
  • Easy to Prepare As Squares or Muffins
  • The perfect compliment to coffee or breakfast
  1. For cake you'll need 1/4 cup water, 1/3 cup vegetable oil, 4 eggs.For muffins you'll need 3 Tbsp. water, 3 Tbsp. vegetable oil, 5 eggs.1. Heat oven according to pan size. Lightly grease pan or line with paper liners (muffin pan).2. Stir together water, oil, eggs and cake mix until blended. (Batter will be slightly lumpy.) Spoon half of batter into 8x8-inch pan or muffin pan and spread evenly. Sprinkle half of the cinnamon topping (enclosed) over batter.3. Drop remaining batter in small spoonfuls over topping layer and spread to edge of pan. Sprinkle remaining topping evenly over batter.4. Bake using chart or 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 12–15 servings.For 8x8-inch pan cook at 350degF for 41–43 minutes.For standard muffin pan cook at 400degF for 14–16 minutes.High altitude (over 5,000 feet): For 8x8-inch pan only, prepare as directed, adding 1/4 cup cornstarch and an additional 2 tablespoons of water. No adjustment necessary for muffins.

UPC: 0041449473060

Cake Mix: Sugar, Whole Grain Sorghum Flour, Whole Grain Millet Flour, Food Starch-Modified, Soybean Oil, Arabic Gum, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Tapioca Starch, Guar Gum, Xanthan Gum, Natural Flavor. Topping: Sugar, Palm and Soybean Oil, Brown Sugar, Cinnamon, Salt, Anticaking Agent (Silicon Dioxide), Natural Flavor.
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