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 Gluten Free Mixes

jerseyangel

Recommended Posts

jerseyangel Proficient
jerseyangel
Posted

I just called Betty Crocker (800-446-1898) and asked about soy flour being added to the cake mixes. I decided to call after doing a quick search, and noticing that it was only the Devil's Food variety that seemed to be in question and that seemed odd to me.

I spoke to a very nice woman who told me that she had heard of no reformulation at all on any of the gluten-free mixes. She said that they are always informed of such changes, and that after all the time spent coming up with the correct proportions and everything for the line, it would be highly unlikely that they would make such a change after 18 months.

She did tell me that she has heard that a-m-a-z-o-n put on their site info from some sample package flats that did list soy flour--but those were just test samples that do not reflect the product that is on store shelves.

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

Celiac.com Sponsor (A8-M):


Jestgar Rising Star
Jestgar
Posted

buuuutttt..... If you go to BC's site, and look up the two cake mixes, they say 'soy flour'

Open Original Shared Link

jerseyangel Proficient
jerseyangel
Posted
  • Author

Ugh...I see that. Maybe she didn't know from whence she spoke?

Jestgar Rising Star
Jestgar
Posted

but it's weird that it's at the very bottom. Maybe it's a typo and meant to say the disclaimer about maybe containing soy?

Takala Enthusiast
Takala
Posted

The disclaimer on the Am a Zombie site for the Betty Crocker gluten free products say don't count on the product descriptions here, make sure to read the labels as ingredient formulations may change. .

So when I last looked at the BC site before commenting, it says the cake has soy.

I'm pulling up the BC website right now and it redirected me to general mills and the page for the gluten-free Choc Devils Food Cake says right on the top:

"Product formulations, packaging and promotions may change, for current information, refer to packaging on store shelves."

And it says "soy flour" on the ingredients. I just took a screen shot of it.

ingredients sugar white rice flour potato starch cocoa processed with alkali, tapioca starch, sodium bicarbonate, salt, guar gum, sodium acid pyrophosphate, monocalcium phosphate, soy flour.

Contains soy ingredients

Open Original Shared Link

Bad Betty. :angry:

jerseyangel Proficient
jerseyangel
Posted
  • Author

Yeah--it's very odd. I tried to call back, but they were closed. I do plan to call back tomorrow, just to see what another rep will tell me.

jerseyangel Proficient
jerseyangel
Posted
  • Author

Takala, I saw that too on the website after Jess posted the link. Has anyone seen the soy flour listed on an actual box?

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

Celiac.com Sponsor (A8-M):


Takala Enthusiast
Takala
Posted

We only have one of the gluten free brownie boxes in the cupboard pantry, and it just says "contains soy ingredients" on it. Presumably from the soy lecithin which is listed in the "semi sweet chocolate chips" part, after "sugar."

I'm in northern CA, btw.

sa1937 Community Regular
sa1937
Posted

Takala, I saw that too on the website after Jess posted the link. Has anyone seen the soy flour listed on an actual box?

Yup...I just checked the box of devil's food that I have in my pantry and it definitely has soy flour listed in the ingredients.

jerseyangel Proficient
jerseyangel
Posted
  • Author

Yup...I just checked the box of devil's food that I have in my pantry and it definitely has soy flour listed in the ingredients.

Well, I guess that's it then. The rep I spoke to was mistaken.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I have both the yellow and the devils food cake mixes here and they do not have soy listed in the ingredients. They do have a disclaimer that says "may contain soy ingredients". These were boxes that I bought on closeout sale at Food Lion. I wonder if they really have soy flour and they closed them out because the "may contain soy" was a misprint? Argh! What to do? I have about six boxes left. Soy lecthin is not too bad and I will risk soy cc, but soy flour REALLY makes me sick. The last time I had this cake mix was actually right before I got very sick with brochitus and pnuemonia. I was starting to get sick with what I thoguht was a cold so I made up a batch of pumpkin muffins using the yellow cake mix so I would have something easy to snack on while I was sick. Now I'll never no if the extreme achiness and fatigue was due to the "cold" or due to the soy flour in these unless I try some again. I'll tell you what if I find out that these boxes actually contain soy flour Betty will be getting apiece of my mind. :angry:

Takala Enthusiast
Takala
Posted

Yup...I just checked the box of devil's food that I have in my pantry and it definitely has soy flour listed in the ingredients.

_______

Aha ! Save the evidence, says Soy Scene Investigation !

jerseyangel Proficient
jerseyangel
Posted
  • Author

_______

Aha ! Save the evidence, says Soy Scene Investigation !

:lol: :lol:

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I'm going to try to post a photo of the ones I have. Bare with me, I've never done photos on here.

016.webp

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^Devil's food^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^Yellow cake^^^^^^

Juliebove Rising Star
Juliebove
Posted

Someone on another food allergy site said the new boxes do contain soy flour. If your boxes do not, then maybe they are old. If this is true, this is not good. We do not eat soy flour. But occasional soy lecithin is okay.

GFinDC Veteran
GFinDC
Posted

I got rid of all my boxes went I went tater free. I did see on the BC site that the yellow cake mix now contains soy flour. I am sure it didn't have soy flour listed as an ingredient before though. Pretty sure it said may contain traces of soy.

sa1937 Community Regular
sa1937
Posted

I suspect my local Food Lion store closed them out because they weren't selling. Heck, they really don't carry any specialty gluten-free foods. I figured maybe it was because I live in small town, USA and sales just didn't support stocking them. Everything revolves around the almighty dollar.

Right now they only carry the brownie mix and don't even have gluten-free Bisquick.

jerseyangel Proficient
jerseyangel
Posted
  • Author

Not to beat a dead horse here, but because I said I'd call this morning, I just did. The lady wasn't aware of any changes (which is interesting considering the one yesterday made such a point of telling me that they are always informed of changes) but she looked up the ingredients and sure enough, the chocolate cake mix showed soy flour in the ingredients.

She seemed interested in why I was concerned, and after we chatted for a few minutes she said she would forward my comments.

I also sent an email to them this morning--maybe if they get enough complaints they will revert back to the original formula.

We can hope :D

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Not to beat a dead horse here, but because I said I'd call this morning, I just did. The lady wasn't aware of any changes (which is interesting considering the one yesterday made such a point of telling me that they are always informed of changes) but she looked up the ingredients and sure enough, the chocolate cake mix showed soy flour in the ingredients.

She seemed interested in why I was concerned, and after we chatted for a few minutes she said she would forward my comments.

I also sent an email to them this morning--maybe if they get enough complaints they will revert back to the original formula.

We can hope :D

Can you share the e-mail address you used? I plan to write to them as well.

jerseyangel Proficient
jerseyangel
Posted
  • Author

Can you share the e-mail address you used? I plan to write to them as well.

Go here--

Open Original Shared Link

Then go all the way to the bottom and click on contact us on the left.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Go here--

Open Original Shared Link

Then go all the way to the bottom and click on contact us on the left.

Thank you! I was wondering if they had a specific one for the gluten-free foods, but that will work.

Archived

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

Go to topic listing

  • 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. par18
      - par18 replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      IBS-D vs Celiac

      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free...
    2. Celiac.com Sponsored Post
      0

      An Inclusive Valentine's Day: Easy Tips for a Celebration Everyone Can Enjoy

    3. trents
      - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      IBS-D vs Celiac

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    4. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      IBS-D vs Celiac

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a...
    5. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,338
    • Most Online (within 30 mins)
      7,748
    Erica Johnson
    Newest Member
    Erica Johnson
    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

    • par18
      IBS-D vs Celiac

      By par18 · Posted

      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
×
×
  • 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.