We Heart Betty Crocker’s Gluten Free Cake Mix

by Leila on May 16, 2011

Its been a long road of finding “allergy friendly” baked goods that don’t taste like a brick. With the lack of wheat, eggs and milk (as well as others) finding a tasty mix has been near impossible. Over the years we have tried just about every mix out there.

Our new favorite dessert is the Betty Crocker’s Gluten Free Cake Mix. Seriously. It rocks! I made a batch of these for a birthday party and discovered a few things:

  • If you do not say they are gluten free/allergy friendly then no one notices the difference.
  • They are super moist so frosting them is difficult for a novice/not gentle froster. I was lucky enough to have a friend there who took over frosting them so I stopped destroying them.
  • They hold up VERY well the next few days. I have had some cake mixes that were fine when they were freshly made but then turned into bricks afterwards.

Ingredients: Sugar, Rice Flour, Potato Starch, Cocoa Processed With Alkali, Tapioca Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Salt, Guar Gum. may Contain Soy Ingredients.

Because we do not use milk or eggs I used nucoa margarine and EnerG Egg Replacer and these came out fine. Instead of a regular cake the kids decided on cupcakes. I’m beyond thrilled with the results. As soon as they were done I “tested” one of them and quickly had to test a second!

When my daughter was first diagnosed with her life threatening food allergies there weren’t a lot of options for pre-made goods. I had to try to make everything from scratch, pay a hefty penny and go to special stores. It was really difficult. Before we used to always just pass the baked mixes aisle without even a glance feeling like we were missing out on something most families don’t and now there is a small little section of options for us. It is wonderful that mainstream companies are finally giving so many of us more options!

About Leila DontSpeakWhinese

Leila, aka The Ninja, is the advocate for all things not whining. Parenting is fun when everyone stops b*tching! She is the Mom of a big blended family of five awesome kids. They ninja kick through life together. Oh and she is a total jackass.

Comments

  1. With all of my allergy issues, I have tried almost everything under the sun too. And they all usually taste like dirt. But you have convinced me. Now I have to try this Betty Crocker Gluten Free Devil’s Food Cake Mix!!

    1. Anonymous says:

      It really is GOOD! What allergies do you have? It was a craaazy road with my daughters allergies. She started out with wheat, eggs, milk, pork, corn, soy, oats, all fish, all nuts, eggplant, strawberries, musk melon and then a handful of non food allergens! I was really impressed with Betty Crockers mix ( I wrote this when it first came out) and we made them every weekend! Now they are able to tolerate wheat… but we still honestly make this mix even though we don’t -have- to go gluten free!

      Just don’t over cook it! That is one thing I learned with non-wheat baking. It will look not done but when it cools it sets.. if you over cook it then it will set into a big freaking brick! I’m slowly putting together all my allergy friendly recipes so I will add those as I write them up (and take pics!) :)  

      1. My laundry list of allergies? Okay, here you go:

        Broccoli, Corn, Orange, Chocolate, Tomato, Almond, Oat, Peanut, Pecan,
        Potato, Rye, Soy, *Wheat, *Gluten, Walnut, Malt, Avocado, Cabbage,
        Cauliflower, Ginger, Kidney beans, Celery, Pinto, Grape, Grapefruit, Cashew,
        Barley, Buckwheat, Carrot, Coconut, Green beans, Banana, Apple, Garlic,
        Cucumber, Watermelon, Paprika, Green Peppers, Raspberry, Mango, Parsley,
        Lentil, Lettuce, Mustard, Spinach, Peach, Lemon, Onion, Sesame, Strawberry,
        Oysters, Hops, Pumpkin, Pear, Pineapple, Millet, Asparagus….

        I think that’s about it.

        Needless to say I pop benadryl like tick-tacs and I never leave the house
        without my EpiPen!

        Thanks for the NON – overcooking tip. Maybe that’s what I’ve been doing
        wrong? In any event, I am REALLY excited to try this out!

        You rock.

        1. Anonymous says:

          I relate to the benadryl and epi-pen lifestyle!!!

          Sooo… you just gave me a huge challenge to dig up some of my old allergy friendly recipes!! I was on the elimination diet from when my daughter was a month old and kept revisiting it while she extended nursed. I got REALLY creative with just a few foods. Soy was a haaaard one to eliminate. Are you fine with soy lecithin? 

          I had this amazing recipe that I made up that was an allergy/vegan pudding, rice flour and tapioca starch crazy ass concoction that actually tasted good! I am going to figure that out again and see if it works for you! Now my head is spinning with all the rice flour recipes I made!

          Let me know how it goes! I usually do applesauce as an egg replacer but obviously you can’t have it. The ener_G replacer works a lot better!

  2. Jessica says:

     We haven’t gone gluten free yet…but I wonder if it (the gluten) is causing any issues…convincing the husband to jump on the boat will be the challenging part….   

    http://www.booshy.com  <– that's me!

  3. Sandra says:

    That picture is worth a thousand words!…see, you could have saved yourself all that writing :)
    Terrific though, you are providing a service to many who suffer from food allergies, ’cause everybody deserves chocolate dessert! 

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