What are the ingredients in King Arthur gluten-free cake mix?

December 31, 2025 •

3 min read

Over 3 million Americans have Celiac disease, necessitating a strictly gluten-free diet. For those who love to bake, knowing what are the ingredients in King Arthur gluten-free cake mix is crucial for safety and flavor, as the company uses a blend of starches, rice flour, and xanthan gum to achieve a tender, moist crumb.

Quick Summary

A breakdown of ingredients found in King Arthur gluten-free cake mixes. Includes details on the core components like starches and xanthan gum used for structure, as well as the unique elements that differentiate yellow and chocolate flavors.

Key Points

Core Ingredients: The mixes use a foundation of cane sugar, tapioca starch, rice flour, corn starch, emulsifiers, baking powder, salt, and xanthan gum.
Flavor Variation: The key difference between the yellow and chocolate mixes is the flavoring, with yellow using natural vanilla and chocolate using cocoa processed with alkali.
Xanthan Gum's Role: Xanthan gum is a critical ingredient that acts as a binder, replacing the function of gluten to prevent the cake from being crumbly.
Non-Dairy Option: Both yellow and chocolate mixes offer instructions for preparing a non-dairy version by using plant-based substitutes.
Ingredient Safety: King Arthur's gluten-free mixes are certified by the GFCO, ensuring they meet strict standards for avoiding cross-contamination.
Reliable Texture: The specific blend of starches and gums is designed to produce a consistently moist and tender crumb, addressing common challenges in gluten-free baking.
Simple Preparation: The mixes are carefully formulated to provide reliable results, making them a great option for both experienced and new gluten-free bakers.

Core Ingredients in King Arthur Gluten-Free Cake Mixes

King Arthur Baking Company's gluten-free cake mixes utilize a blend of ingredients to replicate the texture of traditional cakes without gluten. While there are slight variations between flavors like yellow and chocolate, the core ingredients providing structure and moisture remain consistent. These components are essential for achieving the desired rise and texture in gluten-free baking.

Yellow Cake Mix Ingredient Breakdown

The King Arthur Gluten-Free Yellow Cake Mix aims for a classic, moist texture. Its ingredients include cane sugar, tapioca starch, rice flour, corn starch, an emulsifier blend, baking powder, salt, natural vanilla flavor, and xanthan gum. Xanthan gum is particularly important as a binder, replacing gluten's structural role.

Chocolate Cake Mix Ingredient Breakdown

For a rich and moist chocolate flavor, the Gluten-Free Chocolate Cake Mix uses cane sugar, rice flour, cocoa processed with alkali, tapioca starch, an emulsifier, baking powder, salt, and xanthan gum. Like the yellow mix, xanthan gum is key for structure.

Why These Ingredients Matter for Gluten-Free Baking

King Arthur's mixes are certified gluten-free by the GFCO, ensuring safety for those with celiac disease or sensitivities. The combination of starches helps avoid a dry texture, and xanthan gum provides necessary binding and elasticity absent in gluten-free flours. The use of specific emulsifiers also aids in creating a consistent batter and crumb.

Comparison: Yellow vs. Chocolate Cake Mix Ingredients


Ingredient	Yellow Cake Mix	Chocolate Cake Mix	Purpose	Notes
Flour Base	Rice Flour, Tapioca Starch, Corn Starch	Rice Flour, Tapioca Starch	Provides structure and bulk.	Similar flour bases are used for texture consistency.
Flavor	Natural Vanilla Flavor	Cocoa (processed with alkali)	Delivers the core flavor profile.	Cocoa powder is a major differentiator in formulation.
Leavening	Baking Powder blend	Baking Powder blend	Causes the cake to rise.	Both use a similar multi-component baking powder.
Binder	Xanthan Gum	Xanthan Gum	Replaces gluten to provide structure.	Essential for all gluten-free baked goods.
Sweetener	Cane Sugar	Cane Sugar	Provides sweetness.	Identical primary sweetener.
Allergens	None listed (mix is non-dairy)	None listed (mix is non-dairy)	Avoids common allergens.	Both formulations are designed to be dairy-free when prepared with appropriate substitutes.

A Deeper Dive into the Roles of Key Ingredients

Rice Flour: Provides a versatile, neutral base with a fine texture.
Tapioca Starch: Adds chewiness and lightness.
Xanthan Gum: Essential for binding the mix and providing structure, preventing crumbling. It mimics the elasticity of gluten. For more information on gluten-free gums, consult resources like Bob's Red Mill [https://www.bobsredmill.com/blog/baking-tips/xanthan-gum-and-guar-gum-in-gluten-free-baking].
Emulsifiers: Help blend ingredients for a stable batter and consistent crumb.

Considerations for Baking with King Arthur Gluten-Free Mix

When using King Arthur's gluten-free mixes, the final baked good's ingredients will also include items added at home, such as eggs, oil, or butter. The mixes are designed to be adaptable for non-dairy preparation using plant-based alternatives. The careful formulation ensures reliable results, making high-quality gluten-free cakes achievable for various skill levels.

Conclusion

King Arthur's gluten-free cake mixes offer a dependable option for those avoiding gluten, thanks to a well-balanced blend of ingredients. The combination of rice flour, starches like tapioca and corn, and the essential binder xanthan gum creates a consistently moist and tender cake. The main difference between the yellow and chocolate mixes is the flavor profile, utilizing vanilla or cocoa, respectively, while maintaining a reliable gluten-free base. Understanding what are the ingredients in King Arthur gluten-free cake mix allows bakers to confidently create delicious and safe treats.

Frequently Asked Questions

Xanthan gum acts as a binder and thickener, replacing the elastic and structural properties of gluten. This prevents the gluten-free cake from becoming crumbly and gives it a texture closer to traditional wheat-based cakes.

The mix itself is non-dairy, and King Arthur provides instructions for preparing it with non-dairy ingredients like plant-based milk and buttery sticks. It is also produced in a dedicated gluten-free facility.

The emulsifier, a blend including rice starch and polyglycerol esters, helps create a smoother, more uniform batter by ensuring the fats and liquids in the mix are properly combined and stabilized. This results in a better crumb texture.

The primary difference is the flavoring. The yellow mix includes natural vanilla flavor, while the chocolate mix uses cocoa processed with alkali for its rich chocolate taste.

Yes, King Arthur's gluten-free mixes are certified gluten-free by the Gluten-Free Certification Organization (GFCO), which means they adhere to strict standards for gluten-free production.

In addition to tapioca starch, King Arthur's mixes also contain corn starch, which contributes to the cake's tender and moist texture.

Yes, the mixes are formulated to be easy to use and produce reliable, delicious results, making gluten-free baking accessible to bakers of all skill levels.