½ cup Gluten Free 1 to 1 Baking Flour (Bob’s Red Mill)
½ cup Crisco All vegetable shortening
½ cup 100% Pure Canola oil
Note: When baking a chocolate cake, use ¼ cup cocoa powder and ¼ cup baking flour.
In a small mixing bowl, add flour, then oil and lastly the shortening.
Whisk ingredients thoroughly till well combined and no lumps visible.
Store in a console air tight glass jar till ready to use.
It will keep well for up to three months in your fridge.
When ready, take out your jar, dip a pastry brush in mixture and coat baking pan with a thin layer, making sure you cover all the nooks and crannies especially when using a patterned bundt pan as in picture.
Prepare your cake mixture as usual and pour cake mixture into your pan already coated with this awesome mixture. Bake as per instructions for your cake recipe.
Use this release mixture for any recipe that calls for greasing and flouring your pans.
This is the best ever release recipe, I have tried and tested.
When you want to take the cake out of the tin, it just slides out, no crumbs, no breakage, just a perfect shaped cake.
Also it makes for easy cleaning of a bundt pan with small nooks and crannies. You can basically just wipe out the pan.
Recipe Credit: ifyougiveablondeakitchen
Tweaked, Prepared, tried and tested by: Esme Slabs