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 Ideas And Tricks To Mixes

GFreeMO

Recommended Posts

GFreeMO Proficient
GFreeMO
Posted

I have been adding 1/4 cup of water to both the gluten free Betty Crocker chocolate chip cookies and brownie mixes and have gotten a much lighter and moist product. Does anyone else add or do anything differently with the mixes?

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

Celiac.com Sponsor (A8-M):


GFreeMO Proficient
GFreeMO
Posted
  • Author

I made a batch of Betty Crocker gluten free chocolate chip cookies this morning and I just made ice cream sandwiches out of them and wrapped each one. I put them in a container in the freezer along with my brownies and banana bread (from the yellow cake mix) It's so nice to have this product to rely on! Thank You Betty Crocker people!!!!!

freeatlast Collaborator
freeatlast
Posted

I have been adding 1/4 cup of water to both the gluten free Betty Crocker chocolate chip cookies and brownie mixes and have gotten a much lighter and moist product. Does anyone else add or do anything differently with the mixes?

I do not buy them anymore because the taste is yes, too dry. Hadn't thought about adding water. The Whole Foods 365 is the best cake mix I've tried for chocolate cake. I, too, salute BC for putting out the cake mixes even though I don't particularly like the taste.

Roda Rising Star
Roda
Posted

I add 2 oz of softened cream cheese to the yellow cake mix. I made it for my youngest son's 6th birthday party like this and it was all gone the next day. It was so good and moist. My gluten eating husband ate most of it. :P

  • 11 months later...
SniggitSnob Newbie
SniggitSnob
Posted

I use buttermilk for pancake mixes, scones, cornbreads, vanilla cakes. Being a celiac there is always yogurt in the fridge, and i find it makes brownies and pancakes fluffier. And if ever a recipe calls for water i use almond milk or regular milk. Sometimes i play with eggs, too. The devil's food calls for 3 eggs! Yuck...i cut down to two because i couldn't stand the smell of eggs coming from my cake.

love2travel Mentor
love2travel
Posted

I don't do mixes but I think that coconut milk would be nice. Either that or make a lemon simple syrup and poke holes all over the top of the cake and drizzle over. Same goes with any simple syrup or even a caramel. Adding some sort of citrus zest would be another idea. Another thing I just thought of is cutting into circles (just using a glass) and making strawberry shortcakes or any fruit for that matter.

Perhaps use pineapple juice for the liquid and make yourself pineapple upside down cake. Same with apple juice and apples.

kitgordon Explorer
kitgordon
Posted

If you like to play around with the mixes, I suggest The Cake Mix Doctor Bakes Gluten Free by Anne Byrn. There is some great stuff in there, and once you know the tricks (adding pudding mix and I think extra liquids, you can experiment and invent your own.

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

Celiac.com Sponsor (A8-M):


Archived

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

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

  • Member Statistics

    • Total Members
      133,192
    • Most Online (within 30 mins)
      7,748
    DenisC
    Newest Member
    DenisC
    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

    • xxnonamexx
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By xxnonamexx · Posted

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By cristiana · Posted

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can take 12–24 months (sometimes longer) for antibodies and the intestinal lining to fully heal, particularly in teens and young adults. Eating gluten again to “test” things isn’t recommended and won’t give you clear answers—it’s far more likely to cause harm than clarity. Weight not changing is also very common in celiac and doesn’t rule anything out. Please know that your frustration and sadness matter; this adjustment is hard, and feeling stuck can really affect mental health. You deserve support, and if you can, reaching out to a GI dietitian or mental health professional familiar with chronic illness could really help you through this phase. This study indicates that a majority of celiacs don't recover until 5 years after diagnosis and starting a gluten-free diet: Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet However, it's also possible that what the study really shows is the difficulty in maintaining a 100% gluten-free diet. I suspect that if you looked closely at the diets of those who did not recover within 2 years might be that their diets were not 100% gluten-free. Perhaps they ate out more often, or didn't understand all of the hidden ingredients where gluten can hide. Either way, it shows how difficult recovery from celiac disease can be for most people. According to this study: This article explores other causes of flattened villi:    
×
×
  • 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.