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

New! Betty Crocker Gluten Free Baking Mixes.

CelestialNav

Recommended Posts

CelestialNav Newbie
CelestialNav
Posted

Good News! Betty Crocker now has Gluten Free Baking Mixes. These Baking Mixes are made in a dedicated Gluten Free Plant as well. So, there's no possibility of cross-contamination. There are 4 Baking Mixes and they are: Betty Crocker Gluten free Choclate Chip Cookie Mix, Betty Crocker Gluten Free Devils Food Cake Mix, Betty Crocker Gluten Free Yellow Cake Mix and Betty Crocker Gluten Free Brownie Mix. The other Good News about these Gluten Free Mixes is that they are only about $3.50 a box, which is way cheaper than other Gluten Free Baking Mixes out there. There are some really fun Gluten Free Recipes that you can make from these Baking Mixes that are on the Betty Crocker Website. I made an absolutely marvelous Peach Cobbler with the Gluten Free Yellow Cake Mix that was out of this world!!!

THESE NEW GLUTEN FREE BAKING MIXES TOTALLY ROCK!!!!! :wub:

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

Good News! Betty Crocker now has Gluten Free Baking Mixes. These Baking Mixes are made in a dedicated Gluten Free Plant as well. So, there's no possibility of cross-contamination. There are 4 Baking Mixes and they are: Betty Crocker Gluten free Choclate Chip Cookie Mix, Betty Crocker Gluten Free Devils Food Cake Mix, Betty Crocker Gluten Free Yellow Cake Mix and Betty Crocker Gluten Free Brownie Mix. The other Good News about these Gluten Free Mixes is that they are only about $3.50 a box, which is way cheaper than other Gluten Free Baking Mixes out there. There are some really fun Gluten Free Recipes that you can make from these Baking Mixes that are on the Betty Crocker Website. I made an absolutely marvelous Peach Cobbler with the Gluten Free Yellow Cake Mix that was out of this world!!!

THESE NEW GLUTEN FREE BAKING MIXES TOTALLY ROCK!!!!! :wub:

They are great! And I use them all the time. But you must pass on your peach cobbler recipe!

When I have the need for desert for company, I use the chocolate cake mix. I serve it with Vanilla-Raspberry Swirl Ice Cream with Raspberry Melba Sauce drizzled over the plate.........to die for!!

CelestialNav Newbie
CelestialNav
Posted
  • Author

They are great! And I use them all the time. But you must pass on your peach cobbler recipe!

When I have the need for desert for company, I use the chocolate cake mix. I serve it with Vanilla-Raspberry Swirl Ice Cream with Raspberry Melba Sauce drizzled over the plate.........to die for!!

I peel and slice about 8 to 10 peaches, in a big bowl. I spice up the Peaches with 6 to 8 packets of Sun Crystals Sweetener, 1/2 tsp Cinnamon and about 4 or 5 shakes of nutmeg. Let the flavors and peaches marry-up for 3 hours. I butter the sides and bottom of a standard Pyrex Baking Dish. I preheat the oven to 325F. I make the Betty Crocker Gluten Free Yellow Cake Mix per the directions. I then pour the juicy spiced peaches into the Pyrex Baking Dish, then I pour the Yellow Cake Mix on top. But, only just enough to cover all of the peaches.

You may have Cake Mix left over. But, that's OK, make some cupcakes with it. Bake for about 25 minutes or until crust is golden brown and the cake part is done, do the toothpick test. Take out of oven, let only partially cool, as you serve it warm with Vanilla Ice Cream or Fresh Whipped Cream. It's hard for me to write down this recipe as I usually just whip it up. Know what I mean?

I have a totally decadent "Death by Chocolate" Recipe that I make with the Betty Crocker Gluten Free Brownie Mix.

I also add Pecans or Macadamia Nuts to the Betty Crocker Gluten Free Chocolate Chip Cookie Mix. Makes mucho yum Cookies! :P

Ahorsesoul Enthusiast
Ahorsesoul
Posted

The only one I haven't tried is the Brownie mix. I made a German Chocolate cake using the mix and the Coconut-Pecan frosting recipe from American Test Kitchen--excellent. I made the yellow cake with 3/4 cup of mini chocolate chips added and poured melted almond bark over it when done. Very good. I make the chocolate chip cookies all the time. My favorite cookie has always been chocolate chip.

Will have to try the peach cobbler recipe. Sound really good.My dh will love it.

I also want to make a Mississippi Cake out of the Brownie Mix. I'll just add nuts and coconut to the mix. Frost it with marshmallow fluff when it comes out of the oven. When cool I'll frost that with chocolate frosting. Need to go put those items on my shopping list.

ItsaDollThang Rookie
ItsaDollThang
Posted

I'm making the vanilla cake as I type. Thanks for the peach recipe. I'm going to try that next time I think sans the artificial sweetener. Brown sugar would be good for this too, I think, and I just cannot stand the fake stuff. I'd rather eat less and make it with legit sugar.

I've got a great recipe for a pear and date roll. If this cake mix works like the real one does I'll try it out and I'll post it for you all to have too. I might have to use 2 boxes I think for that one, but it's heaven, well worth the effort.

VickiLynn Newbie
VickiLynn
Posted

I've used each of these mixes as well. They are great for a quick and easy dessert fix! I try to keep at least one mix in the cupboard at all times.

newgfcali Rookie
newgfcali
Posted

I just tried the chocolate chip cookie mix today and it turned out great. I just got my labs back from entero last week even tho I've been eating gluten-free for a few months (on what turned out to be a pretty good hunch). I'm also casein intolerant and didn't realize this mix needed butter. So I dashed to the store and got some dairy-free margarine and the cookies turned out really well. Even my parents liked them and my mom is a really good baker.

Does anyone have suggestions for other butter substitutes in baking besides margarine?

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

Celiac.com Sponsor (A8-M):


Wenmin Enthusiast
Wenmin
Posted

I just tried the chocolate chip cookie mix today and it turned out great. I just got my labs back from entero last week even tho I've been eating gluten-free for a few months (on what turned out to be a pretty good hunch). I'm also casein intolerant and didn't realize this mix needed butter. So I dashed to the store and got some dairy-free margarine and the cookies turned out really well. Even my parents liked them and my mom is a really good baker.

Does anyone have suggestions for other butter substitutes in baking besides margarine?

Try unsweetend apple sauce. I usually substitute it for oil as we are on a lowfat diet as well as a gluten free diet.

Wenmin

jerseyangel Proficient
jerseyangel
Posted

The peach cobbler recipe sounds great--I may have to try that. :D

I like to make a spice cake out of the Yellow Cake Mix--I add a teaspoon of cinnamon, and 1/2 teaspoon each of nutmeg, ginger, and ground cloves to the dry mix and then make according to the directions. It's good topped with either cream cheese or butter cream (my favorite) frosting.

elle's mom Contributor
elle's mom
Posted

Try unsweetend apple sauce. I usually substitute it for oil as we are on a lowfat diet as well as a gluten free diet.

Wenmin

So do you just sub directly the amount of oil for the amount of unsweetened applesauce? I've never heard of that! There is so much to learn......

katinagj Apprentice
katinagj
Posted

I just this weekend tried the brownie mix and they taste like the real thing! Very excited that I will still have this yummy quick fix dessert to keep me from taking a bite of DH's bagels! lol.

Wenmin Enthusiast
Wenmin
Posted

I have never substituted the applesauce for oil/butter in Gluten Free Mixes, but have used it in Regular Mixes and yes it is about 1:1 ratio. I don't buy in big jars because I don't like applesauce, but instead I buy in individual servings and can use what I want without wasting the "whole jar." Most regular recipes call for about 1/4 cup oil, which is about 1 single serving cup size. It will make your baked goods more moist than normal.

Wenmin

CelestialNav Newbie
CelestialNav
Posted
  • Author

I just tried the chocolate chip cookie mix today and it turned out great. I just got my labs back from entero last week even tho I've been eating gluten-free for a few months (on what turned out to be a pretty good hunch). I'm also casein intolerant and didn't realize this mix needed butter. So I dashed to the store and got some dairy-free margarine and the cookies turned out really well. Even my parents liked them and my mom is a really good baker.

Does anyone have suggestions for other butter substitutes in baking besides margarine?

If you have a well stocked Health Food Store near you, a really good butter replacement is Canoleo. It is totally non-hyrogenated and completely dairy-free and it tastes like butter too. You might find other non-hyrogenated, dairy-free butter replacements at the Health Food Store too. Whole Foods has a bigger selection if you're lucky enough to be living near a Whole Foods.

newgfcali Rookie
newgfcali
Posted

Thanks for the great suggestions, everyone. I'll try them all. LOL! I'm very lucky to have a Whole Foods within about 45 minutes' drive, plus a Trader Joe's and a really super health food store called Harvest House.

Made my first bread from scratch yesterday. Not a total disaster, but it had a huge hole running along the top of the whole loaf, which seems to be from letting it rise too long. Will try again and watch the rise more closely.

It's a whole new world, this baking gluten-free. Will take some practice. :blink:

torie224 Newbie
torie224
Posted

Hi all,

I tried the Betty Crocker Yellow Cake mix. My husband liked it, but the cake got hard after a day and I had to throw it out. Has anyone else experience this problem? It could've been because I had frosted the cake with a cream cheese frosing and then refrigerated it. I'm still learning all the tips and tricks associated with gluten free baking, so any advice would be much appreciated.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,702
    • Most Online (within 30 mins)
      7,748
    Coach Chris
    Newest Member
    Coach Chris
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Hi Christiana, Many thanks for your response.  Interestingly, I too cannot eat wheat in France without feeling effects (much less than in the US, but won't indulge nonetheless).  I also understand children are screened for celiac in Italy prior to starting their education. Wise idea as it seems my grandson has the beginning symptoms (several celiacs in his dad's family), but parents continue to think he's just being difficult.  Argh.  There's a test I took that diagnosed gluten sensitivity in 2014 via Entero Labs, and am planning on having done again.  Truth be told, I'm hoping it's the bromine/additives/preservatives as I miss breads and pastas terribly when home here in the states!  Be well and here's to our guts healing ❤️
    • Wends
      Inconclusive results

      By Wends · Posted

      Lol that’s so true! Hope you get clarity, it’s tough when there’s doubt. There’s so much known about celiac disease with all the scientific research that’s been done so far yet practically and clinically there’s also so much unknown, still. Out of curiosity what’s her dairy consumption like? Even compared to early years to now? Has that changed? Calcium is dependent in the mechanism of antigen presenting cells in the gut. High calcium foods with gluten grains can initiate inflammation greater.  This is why breakfast cereals and milk combo long term can be a ticking time bomb for genetically susceptible celiacs (not a scientific statement by any means but my current personal opinion based on reasoning at present). Milk and wheat are the top culprits for food sensitivity. Especially in childhood. There are also patient cases of antibodies normalising in celiac children who had milk protein intolerance/ delayed type allergy. Some asymptomatic. There were a couple of cases of suspected celiacs that turned out to have milk protein intolerance that normalised antibodies on a gluten containing diet. Then there were others that only normalised antibodies once gluten and milk was eliminated. Milk kept the antibodies positive. Celiac disease is complicated to say the least.
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      And thank you for your encouragement. I am glad that her body is doing a good job fighting it. I also just want clarity for her moving forwards. She was only 6 for the last round of testing and she's 10 now, so I'm also hoping that makes a difference. It was weird during her last round of testing though, because right before her biopsy, we'd upped her gluten intake by giving her biscuits made from straight up vital wheat gluten, and her labs actually normalized slightly (lower ttg and her ema went negative). Bodies just do weird things sometimes! lol
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      The first negative biopsy in 2021 just said "no pathological change" for all the samples, and the second one in 2022 said "Duodenal mucosa with mild reactive change (focal foveolar metaplasia) and preserved villous architecture." So I think Marsh score 0 in both cases, though it's not actually written in the pathology reports. I'm really hoping to get a clear positive result this time, just for her sake.  
    • Wends
      Blood results

      By Wends · Posted

      Hopefully the biopsy gives a conclusive and correct diagnosis for your daughter. Im in the UK and have been in the situation a few years ago of trying to rule celiac in or out after inconclusive results. Many symptoms pointing to it including the classic symptoms and weight loss and folate and iron deficiency. You have to play a waiting game. I also had the label of IBS and likely food allergy. Genetic test showed low risk for celiac but not no risk. It sounds like the Gastroenterologist is on it and hopefully will diagnose what it is correctly. Food hypersensitivity (allergy) can also cause similar symptoms and inflammation as well as mimicking IBS. Milk / dairy and wheat (cereal grains) being the biggest culprits. The “oesophagitis” and “gastritis” you mentioned can be caused by another gastrointestinal disorder called “eosinophilic gastrointestinal disorders”. These are named depending on which part of the gastrointestinal tract is affected. For example eosinophilic oesophagitis, eosinophilic gastritis, eosinophilic gastroenteritis, and more rare eosinophilic colitis. They are antigen (allergen) driven. When the blood test measuring anti-ttg antibodies is positive in absence of a positive ema test - which is more specific to celiac, this can also suggest food hypersensitivity (allergy). Usually delayed type allergy similar to celiac but not autoimmune if that makes sense. In this case the ttg antibodies are transient. Which happens. I’ve first hand experience. For info, evidence of villous atrophy too can be caused by food hypersensitivity. Not just by celiac disease. In Egid disorders the six food elimination diet, under a dietitian and gastroenterologist care, is the dietary protocol to figure out the culprit or culprits. Sometimes only two food elimination diet is used at first. The number one culprit is milk protein / dairy. Followed by wheat, eggs, soy, fish and seafood, and nuts. Most are only reactive to one food group or two. Most are only reactive to milk. Hope this is a helpful reply.
×
×
  • 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.