Ingredients: rice flour, evaporated cane juice, beet powder, baking powder and salt.
5 lbs makes 40 cupcakes.
Add 1 egg, 3/4 c water and 3 T oil per 1/2 lb of mix. Bake at 350 degrees for 18-22 minutes.
Shelf Life – 1 Yr Minimum
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Returns
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