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!