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FAQs

WILD RYE BAKING FAQ’s

 

Where can I buy Wild Rye products locally?

You can find Wild Rye at:

Arcadia Meat Market 

3950 E Indian School Rd #130 

Phoenix, AZ 85018

602-595-4310

arcadiameatmarket.com

 

I live in Phoenix. Can I come pick my order up?

We don’t offer pickup from our facility, but we do sell our products locally at:

Arcadia Meat Market

3950 E Indian School Rd #130 

Phoenix, AZ 85018

602-595-4310

arcadiameatmarket.com

Does your cake mix include the frosting?

Our frostings can be purchased separately so you can pick the exact flavor you like! Need pairing suggestions? Send us an email! 

ALLERGY & INGREDIENT INFO


What is in the gluten-free flour blend used for cakes?

For our cake mixes, our proprietary gluten-free flour blend is a mixture of brown rice, white rice, potato starch and xanthan gum.


What is in the gluten-free flour blend used for pancakes?

Our pancake mix (which is sooo good, by the way!) is a blend of almonds, corn, brown rice, sorghum and tapioca. 


Are the gluten-free mixes dairy free?

There is a slight amount of milk powder in the gluten-free flour blend we use for the cakes. 


Do the gluten-free flour mixes have any nut flours?

There is no nut flour in any of our gluten-free cake mixes! That being said, our mixes may come into contact with peanuts as one of our frosting mixes has dehydrated peanut butter in it.


Does the gluten-free flour mix have any coconut or palm oil?

No coconut or palm oil is used in the gluten-free mixes!


Is there any soy in your mixes?

Nope! There is no soy in any of our mixes. 


Are your products celiac safe?

Our pastry kitchen is not a dedicated gluten-free facility, but our gluten-free mixes are always made separate from our classic mixes.


Are your frostings gluten free? 

Yes, they are!


Are your cake mixes sugar free? 

None of our cake mixes are sugar free, but if you are looking for a low-sugar mix, our almond flour pancakes are going to become your new favorite! We’re always developing new recipes and searching for ingredients that can accommodate different lifestyles, while also staying true to our uncompromising commitment to quality. 


Where can I view the nutritional information for your products?

We are currently working on getting the nutritional info on our website. Stay tuned! Until then, you can find all the ingredients for each mix on the product page.

 

Are your products certified organic? 

Not currently, but we are always working to source the highest quality ingredients! Many of the ingredients we currently use are organic. Stay up to date by subscribing to our newsletter on the website for all new products and additions!


How do I make the frosting vegan-friendly?

Just substitute your favorite plant-based milk and butter alternative. Whatever alternative milk you have in your fridge will work perfectly. For a butter substitute, our preferred brand is Earth Balance but any will do.


How do I make the pancakes vegan-friendly?

Substitute two flax eggs or one mashed ripe banana for the eggs! So good! 

To make a flax egg, add 1 Tbsp of flaxseed meal (ground raw flax seed) and 2 ½ Tbsp water to a dish and let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.

Where can I buy Wild Rye products locally?

You can find Wild Rye at:

Arcadia Meat Market 

3950 E Indian School Rd #130 

Phoenix, AZ 85018

602-595-4310

arcadiameatmarket.com

I live in Phoenix. Can I come pick my order up?

We don’t offer pickup from our facility, but we do sell our products locally at:

Arcadia Meat Market

3950 E Indian School Rd #130 

Phoenix, AZ 85018

602-595-4310

arcadiameatmarket.com


COMMON BAKING QUESTIONS & TIPS


How many layers does one box of cake mix and one box of frosting make?

One box of cake mix and one box of frosting will make and frost a 2 layer 8-inch round cake. If you are baking for a smaller crowd, make a three layer cake with a single mix in a 6x3" round!


Why did my cake sink in the middle?

There are a lot of scientific reactions happening when your cake is baking, and creating structure is a big one. If your cakes or cupcakes fall in the middle, it could be due to one of these three common missteps:


  1. Leaving your oven door open too long when checking for doneness or when rotating your pans. We don’t even check on our cakes until at least half of the suggested baking time has elapsed. 
  2. Slamming the oven door during baking or lacking tenderness when taking pans out of the oven. Why? While your cake is cooling, the structure is solidifying, so slamming the oven door or dropping your cake on the counter too forcefully can cause the air in the crumbs to deflate, leaving you with a wonky middle. Luckily, these are issues frosting is happy to fix!
  3. Not mixing your batter enough! While you don’t want to overmix your cake batter, you also want to ensure that everything is properly mixed together. Before pouring the batter into pans, make sure it looks smooth and even in texture. 

What are your recommendations for baking at high altitudes?

Baking at high altitudes can be intimidating. You may find your cakes rise early or dip in the middle even after being fully baked. One of our favorite ways to mitigate the risk of deflated cakes is to add two tablespoons of additional flour to the batter while mixing. Gluten free? Two tablespoons of your favorite gluten-free flour will also do the trick. Also, cakes tend to bake quicker in high altitudes. We don’t recommend reducing the temperature, but we do recommend possibly adjusting the length of time you allow your cakes to bake. Check on your cake babies 10 minutes sooner than recommended on the box. 


How do I prevent my cake from sticking to the pan?

Cake batter can sometimes be finicky and sticky. To ensure you get a quick release every single time, line the bottoms of your cake pans with parchment paper. The steps are simple: 


  1. Cut parchment paper to fit the bottom of your cake pan. 
  2. Grease pan liberally with nonstick cooking spray or softened butter. 
  3. Place parchment in the bottom of the pan. 
  4. Proceed with filling and baking your sweet cake. 

*Wax paper will not work as a substitute. If you don’t have parchment, you can dust the pan with a light coating of flour after you have greased it.