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Betty Crocker

Becksabec

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Becksabec Apprentice
Becksabec
Posted

Has anyone tried any of the Betty Crocker Gluten-free mixes? They say on the box that they are made in a gluten-free facility. I have a batch of the brownies in the oven, and I'm eager to try them.

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jerseyangel Proficient
jerseyangel
Posted

I've made the brownies, yellow cake, and chocolate chip cookies. All were good--I found the cake a tad dry, but really liked the brownies and especially the chocolate chip cookies. I've read here that the cake is better when made into cupcakes.

Enjoy your brownies!

Skylark Collaborator
Skylark
Posted

I've tried both cakes and the brownies. I really liked the Devil's Food cake. My cake didn't come out dry at all. Maybe I was lucky.

Wenmin Enthusiast
Wenmin
Posted

I've never tried the cookies, but the brownies are to die for. Chocolate cake is great topped with Ancel Coconut (canned coconut that has liquid), yet the yellow cake is very dry. Have not yet found a recipe that I like with the yellow cake. I tried making pineapple upside down cake and carrot cake with yellow cake and was not all that impressed.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

I use them all. Love the chocolate chip cookies. I usually mix the dough and let it sit for 10 minutes before cooking it. Seems to be not so dry that way.

Hawaiian Cake:Using the yellow cake I have mixed it with drained canned pineapple, coconut and pecans. Frosted it with whipped cream sprinkled with coconut.

Cherry Surprise: using yellow cake mix have dropped spoons of canned cherry pie filling over the mix before cooking. Then dusted it with powered sugar when cool.

Black Forest Cake. Same as the cherry surprise but with the chocolate cake mix and no powered sugar.

Mississippi Mud Cake: Using the brownie mix I have added coconut and pecans. Then I frosted it with marshmallow fluff as soon as it was taken out of the oven. Once cooled I frosted it with chocolate frosting.

koolkat222 Newbie
koolkat222
Posted

I've tried them all, and they are yummy! The chocolate chip cookies are great.

My son made me a gluten-free birthday cake. The creamy white frosting on the devil's food cake was so decadent!! It was the first birthday cake I had had in 4 years! No more missing out for me :lol:

Kim27 Contributor
Kim27
Posted

The brownies taste like regular ones. If I didn't know they were gluten-free, I wouldn't have known the difference! Cookies are good too

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jerseyangel Proficient
jerseyangel
Posted

The choc chip cookies also make great ice cream sandwiches :D

polarbearscooby Explorer
polarbearscooby
Posted

I've made the cake and the brownies, we always add extra butter because they do run a bit dry. Going to try the cookies soonish :)

jerseyangel Proficient
jerseyangel
Posted

I've made the cake and the brownies, we always add extra butter because they do run a bit dry. Going to try the cookies soonish :)

My son, who is not Celiac and very picky, really likes the cookies. I under bake them by a minute or two since I don't like them too crunchy. They also seem to store longer than most gluten-free baked goods.

Becksabec Apprentice
Becksabec
Posted
  • Author

The brownies taste like regular ones. If I didn't know they were gluten-free, I wouldn't have known the difference! Cookies are good too

That was definitely the case for me. I thought they tasted like normal brownies, and my roommate also really liked them! I think I will definitely be buying them again, and I'd really like to try the cookies.

torimuse Rookie
torimuse
Posted

My friend pulled a fast one on the guests at my birthday party last week. She used the Betty Crocker gluten-free cake mixes for two cakes, one yellow, one chocolate. The chocolate was actually the brownie mix. ;) For the yellow one, she added some Diet Mountain Dew for a little citrus flavor and put cherries on top. The brownie was just a 2-layer brownie cake. My party was at a swing dancing event with a bunch of different people, and NOBODY knew the difference. They just thought it was normal brownies and cake. The brownie-cake was almost gone by the end of the night. ^_^

sa1937 Community Regular
sa1937
Posted

I use them all. Love the chocolate chip cookies. I usually mix the dough and let it sit for 10 minutes before cooking it. Seems to be not so dry that way.

Hawaiian Cake:Using the yellow cake I have mixed it with drained canned pineapple, coconut and pecans. Frosted it with whipped cream sprinkled with coconut.

Cherry Surprise: using yellow cake mix have dropped spoons of canned cherry pie filling over the mix before cooking. Then dusted it with powered sugar when cool.

Black Forest Cake. Same as the cherry surprise but with the chocolate cake mix and no powered sugar.

Mississippi Mud Cake: Using the brownie mix I have added coconut and pecans. Then I frosted it with marshmallow fluff as soon as it was taken out of the oven. Once cooled I frosted it with chocolate frosting.

I've only tried the brownie mix and added extra mini chocolate chips...very yummy! My non gluten free son and daughter-in-law would never have guessed it was gluten free.

Do you use a whole can of cherry pie filling for these two cakes?

There was also a recipe posted (I think on this forum) adding instant pudding mix and a couple of other things to a cake mix to make it moist (I think the recipe was for cupcakes)

The Live Gluten Freely website has a a lot of recipes that sound good...you can also sign up for their newsletter: Open Original Shared Link

Ahorsesoul Enthusiast
Ahorsesoul
Posted

Do you use a whole can of cherry pie filling for these two cakes?

Yes, I used on whole can of filling per cake. Just mix cake mix as directed, once in pan, spoon pie filling over the top. I drop it by spoonfulls so each cut piece of cake will have cherries.

sa1937 Community Regular
sa1937
Posted

Yes, I used on whole can of filling per cake. Just mix cake mix as directed, once in pan, spoon pie filling over the top. I drop it by spoonfulls so each cut piece of cake will have cherries.

Thanks! A can of cherry pie filling is going on my grocery list! biggrin.gif

ravenwoodglass Mentor
ravenwoodglass
Posted

Yes, I used on whole can of filling per cake. Just mix cake mix as directed, once in pan, spoon pie filling over the top. I drop it by spoonfulls so each cut piece of cake will have cherries.

Gosh that sounds so good. I will have to try it.

I found the cakes a bit dry also. Adding a half cup of sour cream to the chocolate helps. I haven't tried it with the yellow.

I think the chocolate chip cookies are good also. I make mine in bars cause I am too lazy to stand by the stove doing multiple pans. I just use a rectangular pan, I think it is 9 by 12 and spread the dough. Let it cool a few minutes but not all the way and cut it into bars.

bluebonnet Explorer
bluebonnet
Posted

the brownies are a bit dry but i throw in some extra chocolate chips and a 1T or 2 of water and they are nice and moist. too good. :)

Wenmin Enthusiast
Wenmin
Posted

Just found this recipe I used to make with refrigerated cookie dough. I'll post it here so some of you can try it and let us know what it is like with the gluten free cookie dough mix......

Dessert Pizza

Ingredients:

1 package refrigerated sugar cookie dough

1 package cream cheese, softened (8 ounces)

1/3-cup powdered sugar

3 cups sliced fresh fruit

(strawberries, kiwi, banana, peaches, blueberries)

Directions:

For crust, shape dough into a ball.

Place dough in center of round baking

stone; flatten slightly with palm of hand.

Using lightly floured fingertips, press dough

into a 12-inch circle, about ¼ inch thick.

Bake at 350 degrees for 18-20 minutes or until light

golden brown. Carefully loosen cookie from

stone with knife. Cool completely. For topping,

combine cream cheese and sugar and

mix well. Spread mixture evenly over top of cookie.

Arrange fruit over cream cheese mixture and chill.

Juliebove Rising Star
Juliebove
Posted

Just found this recipe I used to make with refrigerated cookie dough. I'll post it here so some of you can try it and let us know what it is like with the gluten free cookie dough mix......

Dessert Pizza

Ingredients:

1 package refrigerated sugar cookie dough

1 package cream cheese, softened (8 ounces)

1/3-cup powdered sugar

3 cups sliced fresh fruit

(strawberries, kiwi, banana, peaches, blueberries)

Directions:

For crust, shape dough into a ball.

Place dough in center of round baking

stone; flatten slightly with palm of hand.

Using lightly floured fingertips, press dough

into a 12-inch circle, about

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