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Best Cake Mixes

delawaregirl

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delawaregirl Apprentice
delawaregirl
Posted

I thought I was doing pretty good at making a few gluten free desserts but lately I have made some awful ones. I am thinking about trying some mixes for cakes. What cake mix do you think is the best for yellow cake and for chocolate cake. Thanks. My Mom has celiac and I try to always fix her a dessert when she comes for dinner because where she lives she never gets any desserts except ice cream and pudding.

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jkmunchkin Rising Star
jkmunchkin
Posted

For chocolate cake definately Namaste. It's the absolute best. I actually like it better than cake from scratch.

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I have yet to try a yellow cake mix, but I love Annalise Robert's recipe for yellow cake. It's in her book Gluten Free Baking Classics.

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jmengert Enthusiast
jmengert
Posted

My favorite cake mix is Cause You're Special's lemon cake mix. I've made it for several non-gluten-free people, and they all like it, too. I've never actually found a chocolate or yellow cake mix that I *really* like; I've found most of them to be rather dry. I therefore don't do too many cakes....however, if you like carrot cake, Pamela's mix also makes a good carrot cake; the recipe is on her website.

celiacgirls Apprentice
celiacgirls
Posted

I really like the Namaste chocolate cake mix. I used to really like the 'Cause You're Special yellow cake but it does seem a little dry after having the Namaste chocolate. I serve both of those to gluten eaters and they like them. I had someone tell me over Easter that the chocolate cake I served was even better than the regular cake!

jaten Enthusiast
jaten
Posted

Pamela's chocolate cake mix using the recipe on the side of the bag that uses sour cream. Oh my gosh...VERY moist, VERY chocolate. Even my very discriminating, gluten-loving in-laws raved about this one! For frosting I made the recipe on the back of Hershey's cocoa.

For yellow cake, the best I've found is not a mix, but this recipe...

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I decided all those people couldn't be wrong, and they're not!

Guhlia Rising Star
Guhlia
Posted

I ditto Jaten on the allrecipes.com recipe! That is the best yellow cake I've had since going gluten free. It's moist and delicious and lasts days after baking. I've only made it as cupcakes and we think it's phenomenal.

RiceGuy Collaborator
RiceGuy
Posted

I recently read something about coconut flour being especially good for cakes. I've not tried it yet, but there are recipes out there.

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Jennas-auntie Apprentice
Jennas-auntie
Posted

I second the Namaste mix for chocolate cake. Don't know if their other stuff is any good, but it is very moist and so good other people don't know it is gluten-free unless you tell them. I've served it at birthday parties and no one knew the difference. Also, I waited for eons to try it not realizing, that, unlike almost every other cake mix out there that makes one 8" or 9" round (which in my opinion is not a whole cake), the Namaste mix will make a whole 13x9" pan or two rounds-I had never bought it before because I thought it was too expensive, but when you take into account that it makes twice as much, it is often actually cheaper. (It does say in small print on the bottom of the bag, but that took me a while to notice).

mamatide Enthusiast
mamatide
Posted

I just have to tell you all to try the new Glutino chocolate cake mix. I was skeptical, especially when I followed the directions and it looked so soupy going into the oven...

It's just as good as regular cake. I'm not kidding. My husband, who refuses to eat gluten-free baked goods (he's not the Celiac in the family but we're all gluten-free at home) proclaimed it to be freaking delicious.

I made it into a black forest cake.

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It's a little expensive (a box only makes one 9" layer) but definitely worth it for those special occasions (besides, I used to pay $15 for a grocery store birthday cake, so when you think that way it's not nearly so bad).

JNBunnie1 Community Regular
JNBunnie1
Posted

I'm in love with the Gluten-free Pantry mixes, I've had the yellow cake mix and I thought it was divine. I haven't had opportunity to try the Namaste ones yet, we don't really have cake all that often. I'll be trying the Gluten-free Pantry angel food cake mix for my birthday soon, I'll let you know how that goes.

blueeyedmanda Community Regular
blueeyedmanda
Posted

I use Gluten Free pantry mixes and really like them. I usually don't do too much baking but from the ones I have had I was pleased.

wolfie Enthusiast
wolfie
Posted

I just wanted to share that I made Pamelas' Chocolate Cake Mix with the sour cream in it for DS's b-day party yesterday and it was a huge hit!! Everyone raved about it and the only ones that have to eat gluten-free are DS & I. I also used the chocolate frosting recipe on the back of Hershey's Cocoa. This cake was so moist and didn't fall apart! Better than the gluten filled cakes I made before going gluten-free.

Canadian Karen Community Regular
Canadian Karen
Posted

For those in Canada, El Peto wins hands down! I have even sent it to my "buddies" down South as a treat! I am sure you can order from the States.....

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Karen

mamatide Enthusiast
mamatide
Posted
For those in Canada, El Peto wins hands down! I have even sent it to my "buddies" down South as a treat! I am sure you can order from the States.....

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Karen

Oh Karen - before I found the new Glutino chocolate cake mix I would have agreed with you... but now I have a new favourite! You should try it.

dragonmom Apprentice
dragonmom
Posted

decadent chocolate cake mix by gluten free pantry is very good, my son the gluten lover will eat this cake, and likes it. That is the true testament to what is edible in the gluten free world. :rolleyes:

kbabe1968 Enthusiast
kbabe1968
Posted
I ditto Jaten on the allrecipes.com recipe! That is the best yellow cake I've had since going gluten free. It's moist and delicious and lasts days after baking. I've only made it as cupcakes and we think it's phenomenal.

I'm dittoing too - I just made these (followed the recipe strict this time! no funky flours!). They were DIVINE...I did add a little bit of vanilla pudding powder to the flours just for an extra kick of flavor.

I iced them with Wiltons Snow White Frosting recipe (it's on their site).

I just served them to 6 7-9 year olds...NOT ONE OF THEM made a face, and they all ate them. No one knew at all!!!

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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