As I’ve mentioned before my parents have recruited me to make them gluten free cookie mixes like the dry mixes that you can buy. You know, just add an egg and some water and you’re good to go. Well, it’s not as easy as it sounds to make such a simple mix. I’ve been trying all kinds of cookies and haven’t exactly had smashing success (they are never simple enough, and they never fit in the jar). However, that’s not why we’re all here today – enough complaining and on to the good news.
The ever so simple “Pantry Chocolate Cake” from America’s Test Kitchen Family Baking Book, aka: my bible, fits in a jar! I’ve adapted the recipe a bit in order for it to be gluten free, but you can use all purpose wheat flour too.
All you’ll need is:
1 1/2 cups gluten free flour mix
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup dutch process cocoa powder
1) Whisk the flour, sugar, baking powder, salt, and baking soda together in a medium bowl.
2) Carefully funnel into a quart size mason jar. Measure the cocoa powder into a BNTO (a zip lock bag tucked in the top of the jar will work too).
3) Add a cute label and some instructions and give it away or stash in your own cupboard!