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Everybody knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper amount of exercise. Sadly, there isn’t always enough time or energy for us to really do the things we need to do. When our work day is complete, most people do not wish to go to the gym. A delicious, grease laden burger is usually our food of choice and not a leafy green salad (unless we are vegetarians). You should be glad to learn that getting healthy doesn’t always have to be super hard work. If you are persistent you’ll get all of the activity and appropriate food choices you need. Here are some tips to be as healthful as possible.
Drink water, not alternative beverages. Drinking a soda or cup of coffee from time to time won’t hurt you too badly. Using them for your sole source of hydration, on the other hand, is dumb. Having water instead of other forms of drinks is a good way to help your body in its health and hydration. This also helps you reduce your caloric intake by hundreds of points without requiring you to buy and eat gross diet foods. Water is typically one of the keys to really reducing your weight and becoming really healthy.
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We hope you got insight from reading it, now let’s go back to vickys homemade 'box' cake mix, gluten, dairy, egg & soy-free recipe. To cook vickys homemade 'box' cake mix, gluten, dairy, egg & soy-free you only need 7 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Vickys Homemade 'Box' Cake Mix, Gluten, Dairy, Egg & Soy-Free:
- Get 94 grams white sorghum flour
- Take 64 grams cornstarch or arrowroot powder
- Take 100 grams granulated sugar, I use vanilla sugar
- Take 1 tsp baking powder*
- You need 1/2 tsp baking soda / bicarb
- Prepare 1/2 tsp xanthan gum / guar gum*
- Provide 1/4 tsp salt
Steps to make Vickys Homemade 'Box' Cake Mix, Gluten, Dairy, Egg & Soy-Free:
- Mix the ingredients and store for up to 6 months in a lidded container. You could fill jars of the mix and gift them with these directions included:
- Preheat oven to gas 4 / 180C / 350°F and line or grease an 8" tin or 12 hole muffin pan
- Add 60mls oil, 180mls rice milk, 2 eggs or equivalent amount egg replacer* and a tsp of vanilla extract to the dry mix and whisk until combined
- Fill the tin / cupcake cases halfway with the batter
- Bake cakes for 25 - 30 minutes and cupcakes for 17 - 20 minutes
- Cool on a wire rack and frost as desired
- *see my profile for a gluten-free baking powder recipe and my best gluten-free egg replacer recipe - this has xanthan gum in the mix so the 1/2tsp xanthan in the cake dry mix above must be left out
- Dry mix makes 1 x 8" round or 12 cupcakes
- FYI I used my own egg replacer in these cupcakes listed under Vickys Best Gluten-Free Egg Replacer. I used 3tsp of it mixed with 4tbsp rice milk and 2tbsp oil and omitted the xanthan gum
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