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I just wanted to respond to the comments made about the Gluten Free
Pantry mixes and the need to add eggs and milk, and share the
ingredients I use to repladce the eggs and milk.  First off, I have
absolutely no economic interest or other interest in this company, other
than I am just grateful they have the cake and muffin mixes that I use
which come out perfectly everytime I use them.

For each egg called for in their mix or for any muffin or cake recipe
for that matter, I use 1 tsp of geletin dissolved in 3 TABLESPOONS of
boiling water, and then gelled slightly in your freezer which takes
maybe 3-4 minutes, then beat as you would a regular egg and add to your
recipe. This will give you the texture of a real hen egg in your
recipes. (I don't use this in cookie recipes as I don't like the result.)
And as far as milk is concerned, as I know you are aware, you can use a
GF rice milk, or any nut milk, which is easy to make yourself, but fruit
juices work just as well.

Happy Cooking,
Candice in California