1. food and drink
2. desserts and baking

Jules’
G L U T E N - F R E E
cake mix
e - B O O K
by Jules E. Dowler Shepard
JulesGlutenFree.com
Text © Jules E. Dowler Shepard 2013
All rights reserved. No part of this book may be reproduced in any form or by
any means, electronic or mechanical, including photocopying, recording or any
information retrieval system, without prior permission in writing from the author.
Version 1.0
Jules’
cake mix
Table of Contents
Click on any recipe or page number to
jump directly to that page.
Welcome..............................................................................................4
Four-Layer Cake...................................................................................5
Gluten Free Recipes
Brownies.......................................................................................6
Cake Mix Cookies.............................................................................7
Chocolate Cake...............................................................................8
Diet Soda Cupcakes..........................................................................9
Dirt Cake.................................................................................... 10
Lemon-Poppy Seed Cake.................................................................. 11
Piña Colada Cake........................................................................... 12
Pumpkin Cake.............................................................................. 13
Pumpkin Gingerbread Cake.............................................................. 14
Rainbow Cake.......................................................................... 15-16
Rum Cake............................................................................... 17-18
Spice Cake.................................................................................. 19
Strawberry Cake....................................................................... 20-21
Frostings
Chocolate Frosting......................................................................... 22
White Frosting.............................................................................. 22
Cream Chesse Frosting.................................................................... 23
Fluffy as Clouds Frosting.................................................................. 23
Lemon Buttercream Frosting............................................................. 24
Pineapple-Coconut Frosting.............................................................. 25
About Jules Gluten Free™.................................................................... 26-30
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Jules’
cake mix
3
Jules’
cake mix
WELCOME
Cake.
The very word can make mouths water. There are so many different kinds of cake and
decorations and frostings that every cake lover can have a unique one that is near and dear to
their hearts. But sometimes making cakes from scratch requires more ingredients and effort
than you might have on any given day. It’s for those times that cake mixes are a saving grace.
But there couldn’t possibly be a mix for every kind of cake variety, particularly when you’re
talking gluten-free.
That’s where my Jules Cake Mix E-book comes in! You probably already know my Jules
Cake Mix to make a delicious, moist and decadent two-layer yellow cake with your
sweetener of choice, but did you know that this Mix can be the base to nearly any cake
recipe you can contrive?
I’ve gotten you started with a baker’s dozen variations that ought to keep you and your
family happy for a while, but don’t let these stop you! Try my Mix plus your preferred
sweetener (sugar, coconut palm sugar, baking stevia, etc.) in other recipes to keep the
combinations coming, and let me know what ones you love! It’s all about sharing, you know!
I hope you’ll find that my Jules Cake Mix and this E-book will make baking your favorite
cake a piece of cake. Spread the love, share some cake and enjoy baking and eating cake
again, gluten free!
~jules
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cake mix
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JULES GLUTEN FREE™
Four- Layer Cake
For a pretty variation on the traditional
2-layer cake, bake any cake recipe in two
round cake pans as directed.
Once cooled, set up a jig by placing
each cake on a cutting board and lay two
books or other pans on either side of the
cake, level with the middle of each cake
(i.e. if the cake is 2 inches tall, the books
on either side of the cake should be tall
enough that if the knife lays on them, it will cut the cakes at the 1 inch tall mark).
Use a serrated knife to gently slice across the center of each cake layer, leaving 4 even
layers. Double the frosting recipe you use, then frost in between each layer and all
around the outside of the cake.
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JULES GLUTEN FREE™
cake mix Recipes
Brownies
Yes, a yellow cake mix can make brownies! This recipe
makes easy, chocolatey cake-like brownies. Bake in a
smaller pan for a longer time if you like your brownies
particularly thick and chewy.
Ingredients:
•
•
•
•
•
•
•
1 Jules Gluten Free™ Cake Mix
2 cups white or unrefined coconut palm sugar
4 squares Unsweetened Baking Chocolate
1/2 cup butter, melted
1 1/2 cups water or milk (dairy or non-dairy)
2 eggs (or favorite egg substitute)
1/2 cup nuts &/or chocolate chips, optional
Directions:
Preheat oven to 350°F. Oil a 9×13 pan or
line with aluminum foil sprayed with oil.
My grandmother has already used the flour to
make a cake and brownies and my whole family
said they tasted better that regular flour! Thank
you so much!
— Stephanie N., Delray Beach, FL
Melt chocolate and butter together in covered microwavable bowl or on the stovetop, stirring to ensure
the mixture does not burn.
Combine melted chocolate mixture with water and eggs, then stir in dry ingredients (cake mix and
sugar). Mix well to integrate the ingredients, making a thick batter. Add nuts or chocolate chips, if
desired.
Spread in prepared pan, smoothing the top. Bake for 40 minutes, depending on pan size. Check to see
that the brownies are done by sticking a toothpick into the center.
Yield: approximately 30 brownies
Copyright Jules E. Dowler Shepard 2013
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JULES GLUTEN FREE™
cake mix Recipes
Cake Mix Cookies
Can it be possible to get delicious and super easy
cookies from a cake mix? Yes! These cookies will
get you out of a dessert pinch as quick as a wink, since
there is no need to refrigerate this dough before baking.
Get creative with your mix-ins, using chocolate chips,
M&Ms, white chocolate chunks, broken candy canes,
toffee, pistachios … whatever you like will also taste
great in this cookie!
Ingredients:
• 1 Jules Gluten Free™ Cake Mix
• 2 cups granulated cane or coconut palm sugar
• 1 cup vegetable oil (if using coconut oil,
it should be melted to liquid)
• 3 eggs or egg substitute
• 6-12 oz. chocolate chips, M & Ms,
peanut butter chips, nuts, etc.
Directions:
I LOVE your flour!! I’ve used it to make the BEST
yellow cake I’ve ever eaten! Now how to keep my
husband away from it! Thank you!!
— Beth B., Facebook
Preheat oven to 350° F (static) or 325° F (convection).
Best together the sugar, vegetable oil and eggs. Slowly stir in the Jules Gluten Free™ Cake Mix until
well mixed. Stir in chips, nuts, candy or your addition of choosing. Expect dough to be thick.
Scoop by tablespoons onto parchment-lined baking sheets. Press down slightly to flatten the cookies.
Bake in preheated oven for 10 minutes, depending on the size of the cookies and how crunchy you like
your cookies. If you prefer softer cookies, remove from the oven at 9 minutes, or just before they look
like they are cooked all the way through.
Remove to cool on wire racks.
Yield: approximately 4 dozen cookies.
Copyright Jules E. Dowler Shepard 2013
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Chocolate Cake
Ingredients:
• 1 Jules Gluten Free™ Cake Mix
• 1/2 cup cocoa powder
• 1/2 cup butter or non-dairy alternative
(e.g. Earth Balance® Buttery Sticks)
• 2 cups granulated sugar of choice (white sugar;
unrefined sugar; coconut palm sugar; etc.)
• 4 large eggs (OR add 4 Tbs. arrowroot powder
•
•
to dry ingredients + 4 Tbs. applesauce to beaten
butter and sugar mixture)
1 1/4 cups chocolate milk
(dairy, coconut, almond or soy milk)
3 Tbs. chocolate syrup
Directions:
I made this (chocolate cake) last night and it was
absolutely amazing....nobody could tell that it
was gluten free. Yum yum!!!
— Donna K., Facebook
Pre-heat oven to 350º F (static) or 325º F (convection). Spray two 9-inch round cake pans or one 9x13inch pan with non-stick cooking spray and dust entire surface lightly with Jules Gluten Free™ All Purpose
Flour. To make cupcakes, oil or line cupcake pans with cupcake papers (Makes 28-30 cupcakes).
Beat the butter and sugar well, until the mixture is light and fluffy (approximately 3-4 minutes). Add the
eggs (or see egg substitute instructions, above), one at a time, beating well after each addition. Stir in the
cocoa and chocolate syrup, then slowly add chocolate milk, alternating with the Jules Cake Mix, beating in
between the additions. Stir until smooth, then pour into the prepared pans.
For round cakes, bake for 30 minutes, turning the pans half-way through if using convection setting; for
9x13 cake, test after 45 minutes; for cupcakes, test after 20 minutes for doneness by inserting a cake tester
or toothpick in the middle of each cake and be sure it comes out clean, with very few crumbs attached.
The cakes will also begin to pull away slightly from the sides of the pans. Add time if necessary to fully
bake the cakes.
When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 5 minutes
or so, then remove the cakes to a cooling rack.
After 15-20 minutes of total cooling time, gently invert the cakes to remove them from the pans, then flip
gently back onto the cooling rack until fully cooled.
Frost the cakes only when fully cooled, or in the alternative, you may wrap the cakes with wax paper or
plastic wrap and seal inside freezer bags to freeze or refrigerate until ready to use.
Copyright Jules E. Dowler Shepard 2013
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JULES GLUTEN FREE™
cake mix Recipes
Diet Soda Cupcakes
You may have heard rumors that adding diet soda to
a chocolate cake mix creates lower fat, but delicious
cupcakes. The rumors are true, even with a gluten-free
mix! You have to try this recipe to believe it: delicious,
yet lower fat and portion control all in one!
Ingredients:
• 1 Jules Gluten Free™ Cake Mix
• 1/2 cup cocoa powder
• 2 cups sugar (unrefined coconut palm sugar,
white sugar or brown sugar)
• 3 Tbs. chocolate syrup
• 1 can diet caramel color soda – 12 oz.
(Diet Dr. Pepper; Diet Coke; Diet Root Beer etc.)
Directions:
Jules, you have developed an amazing product!!!
I was completely stunned by how well these
cupcakes held up, how similar in appearance
& mouth feel they are to a gluten cupcake,and
how good the overall texture & taste are-not
gritty & dense, just light & springy. Thank you!
Pre-heat oven to 350º F (static) or 325º F (convection).
— April, Jules’ Blog
Oil or line cupcake pans with cupcake papers (Makes 20-24 cupcakes).
Whisk together the Jules Cake Mix, cocoa and sugar. Slowly stir in the syrup and soda, then beat until
smooth. Spoon into the prepared pans – batter will be thick. Fill each muffin cup 3/4 full.
Bake for 18 minutes, then test for doneness by inserting a cake tester or toothpick in the middle of
a cupcake to be sure it comes out clean. Add time if necessary to fully bake the cakes, but do not
overbake.
When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 5
minutes or so, then remove the cakes to a cooling rack.
Frost with your favorite frosting when fully cooled.
Copyright Jules E. Dowler Shepard 2013
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Dirt Cake
This cake is almost as much fun to eat as it is to look at.
Prepared in a Trifle Bowl, the cake can be viewed in
its yucky glory, worms and all! Kids of any age will
love this cute dessert!
Ingredients:
• 1 Recipe Chocolate Cake (see pg. 8)
• 1 package (4.5 oz) prepared Chocolate Pudding
•
•
Mix (Dr. Oetker® Organic Chocolate Pudding and
Pie Filling Mix is gluten-free & dairy-free if made
with dairy-free milk)
1 package gluten-free chocolate sandwich cookies
(Glutino® Chocolate Sandwich Cookies)
1 package gluten-free gummy worms
(Surf Sweets®)
Directions:
Thank you SO MUCH to you and the rest of the
Jules GF team - thanks to your help, my favourite
chocolate cake recipe turned out perfectly.
Maybe we could nominate you all for the Nobel
Prize for Baking? Thanks again.
— Linda S.
Prepare Chocolate Cake according to ingredients and instructions on page 8; bake in a 9x13-inch pan.
Allow to fully cool. Cut half of the cake into 1/2 inch cubes. Remaining cake may be frosted or eaten
separately.
Meanwhile, prepare the chocolate pudding according to package directions. If making dairy-free, use
coconut milk, soy milk or almond milk to prepare the mix. Pour into a bowl, cover tightly and refrigerate
until set.
Crush the chocolate sandwich cookies in a bag by using a rolling pin or lightly pulverize in a food
processor. The cookies should still have some larger chunks.
In a large bowl, stir the cake cubes, pudding and crushed cookies until gently mixed. Spoon into
individual serving bowls or a large Trifle Bowl. Arrange the gummy worms in the “dirt” by pushing into
the cake and laying on top. Enjoy!
Copyright Jules E. Dowler Shepard 2013
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cake mix Recipes
Lemon-Poppy Seed Cake
The light, fresh flavor of lemon really comes out in this
yummy recipe, but the glaze permeates the cake with
extra lemony flavor! Frost with Lemon Buttercream
Frosting for the proverbial icing on this cake!
Ingredients:
• 1 Jules Gluten Free™ Cake Mix
• 1/2 cup butter or non-dairy alternative
(e.g. Earth Balance® Buttery Sticks)
• 2 cups granulated sugar of choice (white sugar;
•
•
•
•
•
unrefined sugar; coconut palm sugar; etc.)
3 eggs + 1 yolk
2 Tbs fresh lemon juice
3/4 cup milk (dairy, coconut, almond or soy)
1 Tbs. lemon zest
1/2 Tbs. poppy seeds (optional)
Glaze:
•
•
•
•
1/2 cup sugar
1/2 cup water
1/4 cup lemon juice
1 lemon, sliced thinly and seeded
Directions:
Cream butter and sugar in a large bowl, beating until light and fluffy. Slowly add eggs and yolk, one at a
time, mixing to integrate. Add 2 tablespoons lemon juice and mix. Finally, alternately beat in Jules Cake
Mix and milk, just until combined and batter is smooth. Stir in lemon zest and poppy seeds, if adding.
Oil one 9x13 pan lightly. Pour in cake batter and smooth with a rubber spatula. Bake until cake pulls
away slightly from the sides of the pan, approximately 35 minutes. Test for doneness by inserting a
toothpick into the center of the cake – if it is clean or has very few crumbs, the cake is done. Let the
cake cool on a wire rack for 10-15 minutes. Run a knife around the edge of the pan, if necessary to
release the cake, and invert onto a wire rack.
While cake is baking, bring 1/2 cup sugar and 1/2 cup water to a boil in a small saucepan. Add lemon
slices and reduce to simmer for 25 minutes. Remove the lemon slices and set aside; stir 1/4 cup fresh
lemon juice into the syrup.
Using a toothpick, poke holes into the warm cake while it is cooling. Pour lemon syrup over top and into
the holes. Let cool completely before frosting.
Copyright Jules E. Dowler Shepard 2013
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Piña Colada Cake
This light, citrus-y cake reminds me a little of Angel
Food Cake! If you like Piňa Coladas, and taking walks
in the rain … you’ll love this cake too!
Ingredients:
• 1 Jules Gluten Free™ Cake Mix
• 1/2 cup butter or non-dairy alternative
(e.g. Earth Balance® Buttery Sticks)
• 2 cups granulated sugar of choice (white sugar;
•
•
•
•
unrefined sugar; coconut palm sugar; etc.)
8 egg whites (1 1/4 cup total)
1 cup canned coconut milk (full fat)
1 cup crushed pineapple
1/8 cup granulated sugar
Directions:
Pre-heat oven to 350º F (static) or 325º F
(convection). Oil a 9x13 pan and dust entire
surface lightly with Jules Gluten Free™ All
Purpose Flour. To make cupcakes, oil or line
cupcake pans with cupcake papers (Makes 2830 cupcakes).
In a clean metal bowl with a whisk attachment,
whip egg whites until soft peaks form. In a
separate bowl, beat butter and 2 cups of sugar
together well until the mixture is light and fluffy
(approximately 3-4 minutes). Shake the coconut
milk can well, then add and mix until integrated.
Fold in the beaten egg whites, then pour into
prepared pans.
Bake cake for 30-35 minutes; bake cupcakes
for 20 minutes. Test for doneness by inserting
a cake tester or toothpick in the middle of cake
or cupcake and be sure it comes out clean, with
very few crumbs attached. The cakes will also
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Hi Jules, first I want to say your flour is the
best. My bday was in Dec. and I told my mom
all I wanted was her southern coconut cake that
I grew up with (before I was diagnosed with
celiac). She made it using your flour and it was
fabulous!
— Courtney M., Facebook
begin to pull away slightly from the sides of the
pans. Add time if necessary to fully bake.
When done, turn off the oven and leave the oven
door open to let the cake cool slowly there for 5
minutes or so, then remove to a cooling rack.
Bring the crushed pineapple and 1/8 cup sugar
to a boil in a small saucepan on the stovetop.
Reduce heat to simmer for 5 – 10 minutes,
stirring periodically. Poke holes in the cake
every 2 inches with a toothpick. Pour pineapple
mixture over the cake, letting the liquid
penetrate the cake through the holes. Allow
the cake to completely cool, then flip gently
to remove from pan and frost with PineappleCoconut Frosting.
Copyright Jules E. Dowler Shepard 2013
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cake mix Recipes
Pumpkin Cake
It seems impossible that a cake could turn out this
yummy without eggs or added fat, but it does! The
pumpkin purée does its job, providing moisture and
structure to this flavorful, dense dessert. A light dusting
of confectioner’s sugar is all that is needed to top it
off, but feel free to top it with your favorite frosting of
choice.
Ingredients:
•
•
•
•
•
•
1 recipe Spice Cake (pg. 19) – dry ingredients only 2 cups brown sugar or coconut palm sugar
1 can pumpkin purée (15 oz.)
3/4 cup milk of choice (dairy, soy, coconut, almond)
1/3 cup chopped pecans (optional) mixed with 1 tsp. sugar & 1 tsp. cinnamon
Confectioner’s Sugar for dusting
Directions:
Preheat oven to 350° F (static) or 325° F (convection).
Whisk together Jules Gluten Free™ Cake Mix with the dry ingredients from Jules’ Spice Cake recipe on
page 19.
Combine brown sugar and 1/2 of the pumpkin. Beat to combine well. Stir in the dry ingredients,
alternating with milk and remaining pumpkin until well integrated. The batter will be thick.
Oil a 9x13 or Bundt pan and spoon pecan-sugar-cinnamon mixture onto the bottom, if using. Scoop the
batter into the pan and smooth.
Bake for 45 minutes, then test with a toothpick for doneness. Add additional time if necessary to bake
completely.
Remove to cool on a wire rack before removing from the pan. Dust with confectioner’s sugar, if desired,
before serving.
Copyright Jules E. Dowler Shepard 2013
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Pumpkin Gingerbread Cake
Gingerbread is nearly synonymous with the holidays.
Throw in some pumpkin and this recipe deliciously
bridges the gap from fall to winter!
Ingredients:
•
•
•
•
•
•
•
1 Jules Gluten Free™ Cake Mix
2 teaspoons ground cinnamon
1 Tbs. pumpkin pie spice
1/2 tsp. ground cloves
2 cups brown sugar or unrefined
coconut palm sugar
2 large eggs (OR add 2 Tbs. arrowroot powder to dry ingredients + 2 Tbs. applesauce)
1 can pumpkin purée (15 oz.)
Directions:
Pre-heat oven to 350º F (static) or 325º F (convection). Spray Bundt or 9x13” pan with non-stick cooking
spray. To make cupcakes, oil or line cupcake pans with cupcake papers (Makes 28-30 cupcakes).
Whisk together the cake mix and dry ingredients. Add the eggs (or see egg substitute instructions, above)
and pumpkin purée. Beat until smooth, and pour into the prepared pans. The mixture will be thick.
Smooth the top with a rubber spatula.
For Bundt cake, bake for 40 minutes; for 9x13” cake, bake for 30-35 minutes; for cupcakes, bake for 20
minutes. Test for doneness before removing from the oven by inserting a cake tester or toothpick in the
middle of the cake or cupcakes to be sure it comes out clean. Add time if necessary to fully bake the
cakes.
After 15-20 minutes of total cooling time, gently invert the cakes to remove them from the pans, then flip
gently back onto the cooling rack until fully cooled.
Sift confectioner’s sugar on top, or add your favorite cream cheese frosting.
Copyright Jules E. Dowler Shepard 2013
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cake mix Recipes
Rainbow Cake
Baking this cake in a bundt pan actually gives it the
shape of a rainbow, but the multi-colored layers can
be beautiful in any cake pan or cupcake wrapper. My
Fluffy as Clouds Frosting is the perfect topper for your
rainbow of colors, no matter what shape or pan.
Ingredients:
• 1 Jules Gluten Free™ Cake Mix
• 1/2 cup butter or non-dairy alternative
(e.g. Earth Balance® Buttery Sticks)
• 2 cups granulated sugar of choice (white sugar;
unrefined sugar; coconut palm sugar; etc.)
• 4 large eggs (OR add 4 Tbs. arrowroot powder to
•
•
dry ingredients + 4 Tbs. applesauce to beaten
butter and sugar mixture)
1 cup milk, dairy or non-dairy
4-6 colors of food coloring
(India Tree® Natural Decorating Colors)
Directions:
Pre-heat oven to 350º F (static) or 325º F
(convection). Spray bundt or tube pan with nonstick cooking spray and dust entire surface lightly
with Jules Gluten Free™ All Purpose Flour. To
make cupcakes, oil or line cupcake pans with
cupcake papers (Makes 28-30 cupcakes).
Beat together butter and sugar until the mixture is
light and fluffy (approximately 3-4 minutes).
Add the eggs (or see egg substitute instructions,
above) next, one at a time, beating well after
each addition. Slowly add the milk, alternating
with the Jules Cake Mix, beating in between the
additions. Beat just until smooth.
Divide batter into as many bowls as colors you
are using. Return batter one at a time to mixer
bowl and add food coloring, blending until
desired color is achieved. Pour the batter into
prepared pan, layering each color on top of the
other. (Remember ROY G. BIV: Red, Orange,
Yellow, Green, Blue, Indigo, Violet = the colors
of the rainbow, in that order!).
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Rainbow Cake
CONTINUED
Directions:
Bake bundt cake for 45 minutes, or cupcakes for
approximately 25 minutes; test for doneness by
inserting a cake tester or toothpick in the middle of
the cake to be sure it comes out clean, with very few
crumbs attached. Add time if necessary to fully bake
the cake.
When done, turn off the oven and leave the oven door
open to let the cake cool slowly there for 5 minutes or
so, then remove the cake to a cooling rack.
After 15-20 minutes of total cooling time, gently invert
the cake to remove prom the pan, then flip gently back
onto the cooling rack.
Frost the cake only when fully cooled, or in the
alternative, wrap the cake with wax paper or plastic
wrap and seal inside freezer bags to freeze until ready
to use.
Copyright Jules E. Dowler Shepard 2013
Jules I love you! This cake was wonderful for my son’s birthday. My family had their mouths hanging open when
they saw me eat cake. They never guessed they were eating gluten-free. It was moist and delicious without a
crumb in sight down to the last slice my husband ate days later. Thanks for making the day. (Not just that one,
but many wonderful days and meals thanks to you).
— Pamela, Jules’ Blog
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cake mix Recipes
Rum Cake
This is a favorite around my house at the holidays.
To be even more festive, substitute the vanilla pudding
mix for pistachio pudding mix and use chopped
pistachios instead of pecans! Make sure your brand of
pudding mix is gluten-free; many are also dairy-free,
so check ingredients.
Ingredients:
• 1 Jules Gluten Free™ Cake Mix
• 1 package gluten-free vanilla pudding dry mix
•
•
•
•
•
•
(Dr. Oetker = 3.8 oz.; Jell-O Brand = 3.4 oz –
either works & both are currently gluten-free &
dairy-free)
1 cup granulated cane sugar
1/2 cup vegetable oil (if using coconut oil, it
should be melted to liquid)
1/2 cup rum or spiced rum (may substitute
another clear liquid but flavor will change)
4 eggs
1/2 cup milk
(dairy, coconut, almond, soy or rice milk)
1 cup chopped pecans (optional)
Directions:
Preheat oven to 325° F static or 300° F convection.
Sift dry ingredients together in a large bowl. Beat all liquids in a separate bowl, then slowly stir in dry
ingredients. Beat for 2 minutes on medium speed once integrated – expect the batter to be very thick and
taffy-like.
For cake: Oil and dust a bunt pan with Jules Gluten Free™ All Purpose Flour. Sprinkle
with chopped nuts. Scoop batter out on top of the nuts and smooth top with a rubber spatula.
Bake for 50 minutes, removing from oven when a cake tester inserted into the center of the cake comes
out clean.
For cupcakes:
Oil at least 18 muffin cups with Jules Gluten Free™ All Purpose Flour (or you may use
paper cupcake liners). Fill the muffin cups only 1/2– 2/3 full of cake batter. Bake for 20-30 minutes – test
with a cake tester or skewer to ensure that it is clean when removed.
Copyright Jules E. Dowler Shepard 2013
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Rum Cake
CONTINUED
The Holiday Rum Cake recipe is amazing. It even
inspired my husband to buy me a stand mixture
for Christmas last year! My daughter and I are
gluten free and one of my sons is dairy free and I
think they love me the most for this cake recipe.
Glaze Ingredients:
• 1 cup granulated cane sugar
• 1/4 cup light rum
• 1/4 cup water
— Leslie S.
Glaze Directions:
Bring ingredients to a boil in a small saucepan. Continue to boil for 5 minutes, stirring constantly. Pour
over the hot cake while still in the pan. Let stand for 30 minutes, then flip the cake onto a plate. If the
glazed cake is allowed to stay in the pan longer than 30 minutes, the glaze will stick to the pan and make
it difficult to remove the cake. Should this occur, put the pan back into a warm oven to soften the glaze,
then run a rubber spatula around the inside of the pan to loosen it before turning out onto a wire rack to
cool.
Copyright Jules E. Dowler Shepard 2013
My mom ordered me some of your all purpose flour and it came in yesterday. Today I made a yellow cake out of
Better Homes and Gardens and it was FANTASTIC!!!! I am non Celiac Gluten Intolerant, and this is the first time in
over a year something tasted NORMAL when it came to baking!!! I am SUPER excited! Thank you so much for what
you have learned and chosen to share with the rest of us!
— Laura W., Facebook
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Spice Cake
Ingredients:
•
•
•
•
•
•
•
•
•
•
1 Jules Gluten Free™ Cake Mix
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 cup butter or non-dairy alternative
(e.g. Earth Balance® Buttery Sticks)
2 cups brown sugar or coconut palm sugar
4 large eggs (OR add 4 Tbs. arrowroot powder
to dry ingredients + 4 Tbs. applesauce to
beaten butter and sugar mixture)
1 cup milk (dairy, coconut, almond or soy milk)
Directions:
Preheat oven to 350º F (static) or 325º F (convection). Spray two 9-inch round cake pans with nonstick cooking spray and dust entire surface lightly with Jules Gluten Free™ All-Purpose Flour. To make
cupcakes, oil or line cupcake pans with cupcake papers (Makes 28-30 cupcakes).
Beat together butter and sugar until the mixture is light and fluffy (approximately 3-4 minutes). Add
the eggs (or see egg substitute instructions, above) next, one at a time, beating well after each addition.
Slowly add the milk, alternating with the Jules Cake Mix and spices, beating in between the additions.
Beat until smooth and pour into the prepared pans.
For cakes, bake for 30 minutes, turning the pans half-way through if using convection setting; for
cupcakes, test after 20 minutes for doneness by inserting a cake tester or toothpick in the middle of each
cake and be sure it comes out clean, with very few crumbs attached. The cakes will also begin to pull
away slightly from the sides of the pans. Add time if necessary to fully bake the cakes.
When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 5
minutes or so, then remove the cakes to a cooling rack.
After 15-20 minutes of total cooling time, gently invert the cakes to remove them from the pans, then flip
gently back onto the cooling rack until fully cooled.
Frost the cakes only when fully cooled, or in the alternative, you may wrap the cakes with wax paper or
plastic wrap and seal inside freezer bags to freeze until ready to use.
Copyright Jules E. Dowler Shepard 2013
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JULES GLUTEN FREE™
cake mix Recipes
Strawberry Cake
Strawberry cake with fake strawberry pieces is just
that. A real strawberry cake has real strawberries in
it! Go all in and make the real thing – it’s easy and so
delicious!
Ingredients:
• 1 Jules Gluten Free™ Cake Mix
• 1/2 cup butter or non-dairy alternative
(e.g. Earth Balance® Buttery Sticks)
• 2 cups granulated sugar of choice (white sugar;
•
•
•
•
•
unrefined sugar; coconut palm sugar; etc.)
8 egg whites (or 4 whole eggs)
1/2 cup strawberry purée (start with 10oz. frozen or fresh strawberries)
1/2 cup milk (dairy, coconut, almond or soy milk)
1 cup dehydrated strawberries, sliced
Red food coloring (optional) (India Tree® Natural Decorating Colors)
Directions:
Pre-heat oven to 350º F (static) or 325º F (convection). Spray two 9-inch round cake pans with nonstick cooking spray and dust entire surface lightly with Jules Gluten Free™ All-Purpose Flour. To make
cupcakes, oil or line cupcake pans with cupcake papers (Makes 28-30 cupcakes).
Purée frozen or fresh, cleaned and hulled strawberries in a blender or food processor. Measure out 1/2
cup. Reserve extra for frosting, if desired, or drizzle over slices of cake.
Beat together butter and sugar until the mixture is light and fluffy (approximately 3-4 minutes). Add the
eggs next, beating well until the mixture is light. Slowly add the purée, milk and food coloring, if using,
alternating with the Jules Cake Mix, beating in between the additions. Stir in dehydrated strawberries
until smooth and pour into the prepared pans.
For cakes, bake for 30-35 minutes, turning the pans half-way through if using convection setting; for
cupcakes, test after 20 minutes for doneness by inserting a cake tester or toothpick in the middle of each
cake and be sure it comes out clean, with very few crumbs attached. The cakes will also begin to pull
away slightly from the sides of the pans. Add time if necessary to fully bake the cakes.
Copyright Jules E. Dowler Shepard 2013
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MORE >
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JULES GLUTEN FREE™
cake mix Recipes
Strawberry Cake
CONTINUED
Directions:
When done, turn off the oven and leave the oven door
open to let the cakes cool slowly there for 5 minutes
or so, then remove the cakes to a cooling rack.
After 15-20 minutes of total cooling time, gently
invert the cakes to remove them from the pans, then
flip gently back onto the cooling rack until fully
cooled.
Frost the cakes only when fully cooled, or in the
alternative, you may wrap the cakes with wax paper
or plastic wrap and seal inside freezer bags to freeze
until ready to use.
Copyright Jules E. Dowler Shepard 2013
My little girl had her first two layer cake for her birthday! Wow, it was so good! Nobody knew it was GF! Best
cake ever! Jules because of you I love baking again. Thank you.
— Kerry B., Facebook
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21
JULES GLUTEN FREE™
Frostings
Chocolate Frosting
Ingredients:
• 1/2 cup butter or non-dairy alternative,
•
•
•
•
softened (e.g. Earth Balance® Buttery Sticks)
2 1/2 cups confectioner’s sugar
1/2 cup cocoa powder
1 1/2 tsp. pure vanilla extract
1/2 cup +/- milk (dairy, coconut, almond or soy)
Directions:
Cream the sugar, cocoa and butter together with an
electric mixer. Add the vanilla and 2 tablespoons
of milk, beating well to combine, then add the food
coloring if using, and additional milk (if and as
necessary) to achieve a spreadable consistency,
beating for several minutes at the end until light and
fluffy.
White Frosting
Use recipe above, but omit cocoa powder. Reduce
milk to 1/4 cup. Add food coloring, if desired.
The results are in! I took 15 cupcakes to work
and got comments like: Are you sure these are
gluten free? They don’t taste gluten free. I like
these better than ‘normal’ cupcakes! Delicious!
Do you have anymore?
— Tilde T., Oklahoma
(white frosting recipe with food coloring added)
Copyright Jules E. Dowler Shepard 2013
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JulesGlutenFree.com
JULES GLUTEN FREE™
Frostings
Cream Cheese Frosting
Ingredients:
Directions:
• 8 oz. cream cheese, dairy or non-dairy
Whip the cream cheese and sugar until
smooth, then, only if necessary, slowly stir
in enough cream to make a spread-able
consistency. Spread by swirling in circles
on top of the cooled cake before serving.
•
•
(Tofutti® Better Than Cream Cheese;
Follow Your Heart® Cream Cheese
Alternative; Go Veggie™ Cream Cheese
Alternative)
1 cup sifted confectioners’ sugar
up to 1/2 cup heavy cream or liquid soy
or coconut creamer (So Delicious® Vanilla
Coconut Milk Creamer)
Fluffy as Clouds Frosting
A fantastic frosting to use for cakes like my Rainbow Cake, but it’s a hit with the younger crowd on any
cake. It’s gorgeous, but doesn’t taste like traditional frostings, as it has more of a meringue texture.
Directions:
Ingredients:
Over medium heat, stir to combine sugar, water
and cream of tartar in a small saucepan. Continue
whisking together until the mixture bubbles and the
sugar has dissolved. Remove from heat immediately
(the mixture may start to brown, but do not allow it
to cook to dark brown or to burn).
•
•
•
•
•
1 cup granulated cane sugar
1/3 cup water
1/4 tsp. cream of tartar
2 egg whites (pasteurized, if possible)
1 tsp. pure vanilla extract
Combine egg whites and vanilla in a mixer bowl.
Slowly stir in the cooked sugar mixture with beaters
on low. Increase mixer speed to high for 6 minutes,
or until the frosting has whipped to stiff peaks when
tested with a rubber spatula.
Frost cakes with a thick layer of Fluffy Frosting,
swirling designs using an off-set spatula for added
decoration.
Copyright Jules E. Dowler Shepard 2013
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JULES GLUTEN FREE™
Frostings
Lemon Buttercream
Frosting
I think this my family’s new favorite frosting. It goes
with anything … or should I say, makes anything even
better? Real lemon juice and zest make this recipe
something special. Don’t skimp for the best flavor!
Ingredients:
• 1/2 cup non-dairy butter, softened
•
•
•
•
•
(Earth Balance® Buttery Sticks or Earth Balance®
Soy-Free Coconut Spread) OR butter
3 1/2 cups confectioner’s sugar, sifted
1/4 cup milk (dairy, coconut, almond or soy)
1 tsp. pure vanilla extract
2 Tbs. lemon juice
1 Tbs. lemon zest (plus extra to sprinkle on top)
Directions:
Cream the Buttery Sticks and the sifted confectioner’s
sugar in a large bowl, adding the sugar 3/4 cup at a
time to incorporate. Slowly add the non-dairy milk,
vanilla extract and lemon juice.
I baked an incredible birthday cake for a friend
last week. There’s a well-known bakery in Long
Island and Manhattan which has their own
cookbook. I made their chocolate cake with
chocolate buttercream frosting, which I’ve made
many times with regular flour. No one — not even
my gourmand friend — could tell the difference.
I probably sound like a cliché to you by now, but
you have truly changed my life and put the fun
back into baking. THANK YOU!
— Hilary L. F. New York, New York
Whip 1-2 minutes until fluffy, then stir in the zest.
(Frostings like this work best if you have a whisk
attachment on a stand-mixer. However, a hand-mixer
will do, just be sure to add extra time for whipping at
the end of the recipe.)
Makes approximately 4 cups of frosting.
Copyright Jules E. Dowler Shepard 2013
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JULES GLUTEN FREE™
Frostings
Pineapple-Coconut
Frosting
This frosting is wonderful on my Piña Colada Cake,
but it is just as delicious on your favorite chocolate or
yellow cake, as well!
Ingredients:
• Whipped Topping, Dream Whip OR 1 can Coconut
Milk (full fat) + 3 Tbs. confectioner’s sugar
• 3 Tbs. pineapple juice
• 1/2 cup shredded coconut
• 1/4 cup shredded coconut, lightly toasted
(optional)
If using Coconut Milk option:
Place coconut milk in refrigerator overnight. Open
chilled can without shaking. Spoon top thicker layer
of cream out into a mixing bowl. Leave remaining
coconut water in the can and use for other baking
recipes.
Add confectioner’s sugar to the bowl and whip
together with the coconut cream until light and frothy.
This will take several minutes – use as high a speed
on the mixer as possible without splattering the
cream outside the bowl, as this will add more air to
the cream during the mixing process and help it to be
lighter and fluffier.
When my teammate turned 60 two weeks ago,
I knew that if she were to have a cake, I would
be the one to make it for her. I blew out all the
stops and made Bobby Flay’s Showdown Coconut
Cake. It is not a recipe for the faint of heart...
or for anyone eating low calorie for that matter!
It was the hit of the party, and we were both
asked why we were eating cake! The ladies just
couldn’t believe that it was gluten-free! I told
them about your flour....many thought that if
gluten-free tasted THAT good, they, too could do
it!
— Bobbi A., Scottsdale, AZ
Directions for Frosting:
Fold pineapple juice and coconut gently into the
whipped topping, then spread across the top of the
cake. You may sprinkle with additional toasted
coconut, if desired.
Copyright Jules E. Dowler Shepard 2013
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25
About JULES GLUTEN FREE™
Never one to compromise, celiac patient-expert Jules
Shepard was tired of the bland-tasting, gritty compromises
too many celiacs suffer with. So she set out to develop a
truly all-purpose gluten-free flour she could easily use in her
existing recipes. The result is her formulation that took this
experienced baker more than two years to perfect.
Manufactured in a certified allergy-free, gluten-free and kosher
facility, Jules Gluten Free™ All Purpose Flour now can be
shipped directly to your door. Combined with Jules’ FREE
weekly recipe newsletter, Jules Gluten Free™ All Purpose
Flour will open many doors for gluten-free eaters…the first of
which leads you (back) into your kitchen.
“Shepard’s breakthrough
was in nailing down a
mix of five grains and
starches to approximate the
properties of wheat flour.”
In addition to heading product and recipe development at Jules
Gluten Free™, Jules travels the country speaking to thousands
of people annually, teaching cooking classes and educating and
inspiring people about her no-compromise approach to living
gluten-free. She also has written three books. The First Year:
Celiac Disease and Living Gluten-Free is a month-by-month
reference for newly diagnosed celiacs and anyone making the
transition to living gluten free. Her first book, Nearly Normal
Cooking for Gluten-Free Eating continues to be a best-seller
in the gluten-free community. Her third book, Free for All
Cooking, combines all of Jules’ knowledge of gluten-free
baking with her extensive tips and recipes for baking without
dairy, soy, nuts, and more!
For more recipes, advice, gluten-free news and more, follow
Jules’ blog: Jules Speaks Gluten Free!
“So she...came up with her
own flour mix. And when
she entertained, no one
could tell they were eating
gluten-free.”
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cake mix
To order Jules Gluten Free™
All Purpose Flour, please visit us at
JulesGlutenFree.com or call
(877) 236-3940.
If you have any questions on any of these
recipes, please contact us at
[email protected].
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JulesGlutenFree.com
About JULES GLUTEN FREE™ All Purpose Flour
A lot of people reading this e-book may be unfamiliar with my all purpose
baking flour. Yet it’s called for in many recipes, so I thought I’d say a
word about it. Many people ask when I teach gluten free cooking classes
if they can use another all purpose gluten free flour in my recipes. My
answer is always, “I can’t say for sure.” What I can say is that these
recipes are tweaked, honed and perfected using Jules Gluten Free™ All
Purpose Flour; which is to say that, they’re not typical gluten-free recipes
that are developed to compensate for gritty textured gluten-free flours or
flours that leave an aftertaste. Since my flour neither is gritty nor leaves
a bad aftertaste, there is no need for extra butter or sugar to mask those
distasteful qualities.
I developed my Jules Gluten Free™ All Purpose Flour to mimic the wheat
flour we all grew up baking with. And that it does. Its bulk-to-starch ratio,
its texture and its lack of taste were what I was used to baking with before
going gluten free. It also accommodates my penchant for baking lowand very-low-fat recipes – something I’ve done my whole life (so adding
extra butter and sugar wasn’t acceptable to me...and shouldn’t be for you,
either).
I know you’ve heard the pitch before from other all-purpose flours. I know you’ve read that they’re
cup-for-cup replacements, too. I know you’ve undoubtedly had less than stellar results with them,
too. One of the purposes of this e-book, and the photographs of the foods that I’ve made
with the recipes, is to prove to you, to celebrate, that making all your favorite recipes, but gluten free,
is possible! That indulging once in a while can be as, well, indulgent as you remember. I simply
wouldn’t publish a single recipe that wasn’t as good as the original, gluten-FILLED version. I have
served, and will continue to serve, ALL of these recipes to ALL of my friends, and they’ll never think
I’ve compromised on the taste and texture, nor will they think I feel they should lower their standards
to eat my gluten free creations.
Here’s what some of my customers have said about my flour.
“Your products have made eating gluten free a
treat rather than a misfortune, as I discovered I
am gluten intolerant last October. Thank You for
the wonderful gift you have given me with your
amazing flour.”
“Many thanks to everyone at Jules Gluten Free
for making the best product in the world!!!!”
– Cynthia A. Dallas, TX
“Gluten Free Flour Power! Your GF flour is a gift
to those wrestling with celiac disease.”
– Connie B.
“Truly, your flour mix HAS given us back our
life! Thanks again. You are truly an angel to
many!!!!!!!!!”
– Beth M. South Portland, ME
– Lauren H. Scottsdale, AZ
MORE >
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About JULES GLUTEN FREE™ All Purpose Flour
CONTINUED
Rave Reviews
My flour also has gotten rave reviews by independent sources who have put it through their tests.
Here’s one of the latest to do so, from Glutenfreeda, which rated Jules Gluten Free™ All Purpose
Flour five out of five stars on Taste, Texture and Storage:
Jules Gluten Free™ All Purpose Flour Ratings
Taste: Texture: Storage: Availability: Here’s a snippet from the reviewer:
“The Cinnamon Buns looked and tasted exactly as I remember Cinnamon Buns from “the old days” with the
bread having the same consistency and look as yeast bread should. The “not gluten free tasters” had no idea
that a gluten free flour was used to make the Cinnamon Buns.”
– Glutenfreeda Reviewer
Click here to read the full review.
More Rave Reviews
“So we’re telling you about the flour that will work with any recipe.
Everything we made was with a gluten-full recipe, from places like
AllRecipes.com & an old Good Housekeeping cookbook, substituting
Jules’ Flour one-for-one. Every recipe worked, it was A-MAZING!
So while others may be encouraging you to pick up a scale & use a million
different gluten-free flours, I encourage you to pick up only one flour.
Because really it’s all you need.”
– Glutenista.com
MORE >
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About JULES GLUTEN FREE™ All Purpose Flour
CONTINUED
More Rave Reviews
“I’ve worked my way through a couple of five pounds bags of Jules Gluten Free™ All Purpose Flour over the past
couple of months and I’m honestly pretty thrilled to have found it. I used it for all my holiday baking, including
my old family recipes and some of Jules recipes, and everything I tried turned out great!
The test of a great gluten free flour mix is trying it out with everything I used to make before our family began
cooking gluten free. I have really “lived” with it, so my love of this flour is not a hasty recommendation. In fact,
I have a pantry full of gluten free flours that may have just become obsolete.”
– GlutenFreeville.com
I want you to love baking again. I want you to look forward,
again, to life’s simple, indulgent pleasures! Try my patentpending Jules Gluten Free™ All Purpose Flour with
confidence. I developed it for you and your family, to make
living gluten free at least one bit easier. And, as always, it’s
backed by a money-back guarantee if it doesn’t live up to
what I hope are your high expectations.
Read more testimonials, see more recipes and order my
Jules Gluten Free™ All Purpose Flour on my website,
JulesGlutenFree.com.
To search for your favorite recipes, don’t miss my blog,
Jules Speaks Gluten Free – I post new recipes, product
reviews and gluten-free news every week! My Gluten-Free
Voice Radio Show airs every Thursday night, and you can
download the free podcasts on your time! Catch up with me
on Facebook and Twitter too!
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About JULES GLUTEN FREE™ All Purpose Flour
CONTINUED
More Rave Reviews
We are SO grateful for your flour. My daughter and I are Celiac and I am the family matriarch, so it is Very
Important to be able to cook great tasting food for EVERYONE! Thank you so much for helping me keep the
favorite family recipes edible within the family!! What a legacy to be able to give my grandchildren my
mother’s and grandmother’s specialties without worrying about Gluten. Thank you!!
– Deb M., Jules’ Blog
The flour was an absolute dream to bake with – powdery and feather-light and the closest thing to conventional
all-purpose flour this Examiner has used since going gluten free a decade ago. In fact, we’d say it performed
even better than its conventional counterpart, with a lighter weight and completely lump-free consistency that
eliminated the need for sifting. We were highly impressed with the performance before the cake even went
into the oven.
– Nicole T. Phoenix, AZ - Scotsdale Gluten Free Examiner
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