Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Betty Crocker Mixes - Other Allergens?


JustCan

Recommended Posts

JustCan Explorer

Hi All! I have yet to find the new Betty Crocker mixes anywhere near me. My son is allergic to eggs and nuts so I need to check the ingredients first anyway. They're not listed online and when I emailed the company they of course said to read the ingredients. I'm trying to avoid going on a search for them if my family won't be able to eat them anyway. Can anyone tell me if they contain nuts or eggs? I know you need to add eggs but I can use egg replacer for that. Thanks so much!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



JustCan Explorer

Not sure this got posted the first time...trying again.

psawyer Proficient
Not sure this got posted the first time...trying again.

It did, but so far nobody has responded with an answer to the question. I don't know either, but this reply will again bump your question.

brigala Explorer

I'm still waiting for mine to arrive, but when I've seen others comment on the ingredients they've mentioned soy and milk as allergens in the box. I haven't heard anything about soy or egg.

I will post back when my case of cookie mix arrives in the mail.

Juliebove Rising Star

No nuts or eggs. I don't think there is milk unless it is the chocolate chip cookies. We didn't buy those.

JustCan Explorer
No nuts or eggs. I don't think there is milk unless it is the chocolate chip cookies. We didn't buy those.

Great, thank you!!

TiffLuvsBread Rookie

I actually made the devil's food cake last night and can I just say, it was the most amazing birthday cake we've ever had.

The mix is nut free and egg free. You add: water, 3 eggs, 1 stick butter.

Yes you can try the egg substitute, I'm sure that would be fine.

I don't know about the other items (there are cookies, brownies, and a yellow cake) but this wax excellent. The cake did not come with a frosting so I made a chocolate genache from scratch.

I found my mix at Schnucks in St Louis. The Schnucks stores all carry it, and I even found this mix at one of the stores that we joke never carries anything. They had all the items in stock. It is in the normal baking aisle, not in organic or specialty foods like other stores do with gluten-free items for whatever reason.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



nocommente Rookie

TrilliumHunter gave us the ingredients for the Yellow cake mix in another thread:

Yellow cake mix

makes 1 layer

You need: 2/3 cups water, 1 stick butter, 2 teaspoons vanilla, and 3 eggs

Contains: rice flour, sugar, potato starch, leavening (baking soda, sodium acid pyrophosate, monocalcium phosphate), xanthan gum, salt

MAY CONTAIN SOY (on the box!)

The serving size is 1/10th for 150 calories and 37g carbs and 1g protein.

TiffLuvsBread Rookie
TrilliumHunter gave us the ingredients for the Yellow cake mix in another thread:

Yellow cake mix

makes 1 layer

You need: 2/3 cups water, 1 stick butter, 2 teaspoons vanilla, and 3 eggs

Contains: rice flour, sugar, potato starch, leavening (baking soda, sodium acid pyrophosate, monocalcium phosphate), xanthan gum, salt

MAY CONTAIN SOY (on the box!)

The serving size is 1/10th for 150 calories and 37g carbs and 1g protein.

That sounds about right for the devil's food cake as well, but the commenter's child has no issues with soy, just nuts and eggs. I think most items will be safe if an egg sub is used.

Amyleigh0007 Enthusiast

I have the chocolate chip cookies in front of me. The ingredients are rice flour, semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), brown sugar, sugar, potato starch, potato flour, leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate, salt. You add 1/2 cup butter, one teaspoon vanilla, one egg.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

    2. - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

    3. - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,323
    • Most Online (within 30 mins)
      7,748

    bttyknight83
    Newest Member
    bttyknight83
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Matthias
      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
    • catnapt
      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after  eating them.  If it happens a few times after eating the same foods- I cut back or avoid them. for this reason I avoid dairy and eggs.  So far this has worked well for me.  oh, I have some of Bob's Red Mill Mighty Tasty Hot cereal and I love it! it's hard to find but I will be looking for more.  for the next few weeks I'm going to be concentrating on whole fresh fruits and veggies and beans and nuts and seeds. I'll have to find out if grains are truly necessary in our diet. I buy brown rice pasta but only eat that maybe once a month at most. Never liked quinoa. And all the other exotic sounding grains seem to be time consuming to prepare. Something to look at later. I love beans and to me they provide the heft and calories that make me feel full for a lot longer than a big bowl of broccoli or other veggies. I can't even tolerate the plant milks right now.  I have reached out to the endo for guidance regarding calcium intake - she wants me to consume 1000mgs from food daily and I'm not able to get to more than 600mgs right now.  not supposed to use a supplement until after my next round of testing for hyperparathyroidism.   thanks again- you seem to know quite a bit about celiac.  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.