For many holidays, it seems as if food is the spotlight. For Celiacs – including myself – it can be frustrating watching others around you enjoy delicious, but gluten containing treats. Luckily, with a bit of creativity, most recipes can easily be adapted into gluten free alternatives!
Recently, I stumbled upon Betty Crocker’s Firecracker Red White and Blue Cake recipe and decided that it wouldn’t be too hard to make a gluten free version simply by using gluten free cake mix instead of a regular one. However, it was hard to find a white gluten free cake mix rather than a yellow cake mix, so I used Pillsbury Funfetti Gluten Free Cake and Cupcake Mix and strained out the sprinkles, but feel free to leave them in if you’d like an extra pop of color.
From there, it’s easy! You’ll need to make two boxes to fill a bundt pan, but follow the directions on the box (I like to add 1 1/2 boxes of JELL-O vanilla pudding mix into the batter to help with the density) and evenly divide the batter into three bowls. Leave one white, dye one red, and dye the last one blue.
Although your batter might look a little yellow, don’t worry! The finished product will look much lighter. Grease the bundt pan and slowly pour one color at a time. I poured red, then white, and lastly blue, but feel free to change the order if you like. Bake as directed on the box, but know that the cake will take longer than usual because the recipe is doubled. My cake cooked for roughly an hour, but as ovens vary, be sure to check your cake often.
All done baking! Don’t worry if your cake comes out a little dark, the inside is much lighter 🙂
One your cake cools, equally divide a can of icing (I used Betty Crocker Whipped Vanilla Frosting) into three bowls. Again, dye one red, one blue, and leave the last one white.
Heat each bowl for 10-20 seconds so the icing is just smooth enough to drizzle on the cake, and then splatter away! One the icing hardens, your cake is ready to be served.
Slice and enjoy!
On behalf of The Celiac Saga, have a happy Fourth of July!