Gluten Free - Cake & Muffin Premix (Vanilla)
Some people are allergic to gluten, but there are many ways to bake without producing the gluten protein.
Gluten-free flours include rice, corn, soy, amaranth, and potato flours.
Stone-ground, graham, or whole-wheat flours made from hard or soft wheats or both kinds are also usable.
These are produced through the milling of whole-wheat kernels or combining white flour, bran and germ. Even though these gluten-flours may differ in coarseness from their gluten counterparts, the nutritional value is virtually the same.