Gluten Free Betty Crocker Mixes and Giveaway Contest

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51xcwklcrfl_sl160_At a recent Celiac Bay Area potluck one of our members brought some yummy yellow cupcakes topped with chocolate frosting. It turned out she was one of the first in our area to score the new Betty Crocker mixes (at Nob Hill grocery, for you locals) and so she brought some cupcakes for the group to try. My non GF DH was extremely enthused and kept stealing them- and I thought they were pretty tasty as well. Later on I made some blueberry cupcakes with the mix, and I found that while the texture is good they really aren’t kidding about the vanilla. Add it or the mix is a tad bland. Nevertheless, with gluten-free cake texture is half the battle and my DH proclaimed them indistinguishable from the “real” thing. Buy Betty Crocker Gluten Free Yellow Cake Mix on Amazon

bettycgfdevils4 51hje3y1hal_sl160_We tried the Betty Crocker Gluten-free Devil’s Food Cake mix second, after we’d tried the yellow cake mix. As it happens, I don’t especially like chocolate cake, or devil’s food cake, and so it wasn’t especially exciting to me. The texture was good, though, and the DH seemed to enjoy it slathered in prepared chocolate frosting. I probably wouldn’t buy this again, but if you like chocolate cake or devil’s food cake… or chocolate cupcakes, this may be the mix for you. Buy Betty Crocker Gluten Free Devil’s Food Cake Mix on Amazon

brownies51v0rvnidel_sl160_The third Gluten-Free Betty Crocker mix we tried was the brownie mix. I’ve had my share of gluten-free brownie mixes in the past, from Gluten-Free pantry or Pamela’s, and I enjoyed them. This mix is equal to those specialty mixes, although it must be said that it is a very sweet mix. In fact, the first ingredient is sugar. We had no trouble polishing this batch off, and I would buy it again although I might not buy a whole case of it as I somehow don’t think that would be compatible with losing post-pregnancy inches. Buy Betty Crocker Gluten Free Brownie Mix on Amazon

cookies 51yv8ernbul_sl160_ The one gluten-free mix we couldn’t find at our local Nob hill was the Betty Crocker mix for chocolate chip cookies. Cookies are actually my favorite sweet- I prefer them by far to cake or cupcakes or even brownies, and so I was sad not to be able to try it. Luckily, the PR company representing Betty Crocker contacted me and offered me a sample pack of the four mixes and so I was able to get the mix after all. The DH mixed up the batch. One funny thing about these Betty Crocker mixes is that the DH has been more enthused/less intimidated by the package and so has been baking more with them than he ever had with regular gluten-free mixes. One more advantage to a mix offered by a mainstream company like Betty Crocker- family members may be more receptive and willing to mix it up for you (and them) to enjoy! The DH did make some grumbly comments about not really needing a mix for cookies- and I do see his point. After all, we’ve been happily making the recipe on the Tollhouse chocolate chip package for years just subbing rice flour or Betty Hagman’s gourmet blend for the flour (no xanthan gum needed). However, with that recipe you need to have chocolate chips on hand, and with a mix you can just add a few commonly held ingredients and have cookies anytime. I thought the cookies were excellent and just as good as our Tollhouse versions, if not better. The DH was slightly less enthused- but that didn’t stop him from gobbling them up! I would buy this mix again, although a case might be a bit too much temptation (and calories) for a new momma.
Buy Betty Crocker Gluten Free Chocolate Chip Cookie Mix on Amazon

The fun thing about these mixes, besides how easy it is to prepare them, is that you can use them for those traditional “box mix” recipes. There are some very fun recipes on the Betty Crocker web page using these mixes:

Bette Crocker Gluten-Free Mix Recipes
(including Banana Muffins, Brownie Ganache Torte with Raspberries, and Gluten-free Carrot Cake)

I’d like to host a contest at my blog over the next week- starting today, July 30th, and closing on August 6th. The winner will receive a Betty Crocker “Sweet Treats” prize pack that includes all four (4) samples of the dessert mixes, two (2) Free coupons for any of the varieties, a grocery tote bag, magnetic grocery list and pen. (Prize pack depicted above.) Unfortunately only US residents are eligible as Betty Crocker is not available in Canada or other international locations and this is a company sponsored contest. To enter, simply share the URL of your favorite (non-GF) recipe using a baking box mix (yellow cake, chocolate cake, brownie, or cookie mix) or type the recipe in the recipe in the comments below. Please share any credits. (Do not use any of the Bette Crocker recipes from their web site- the goal is to come up with some new options.) Ideally this would be an original recipe, but an old family favorite (credited to author) is welcome too. I will select one recipe to make in my kitchen, adapting for the Bette Crocker mixes, and the reader who submitted that recipe will then receive the Sweet Treats Prize Pack. To make it fair, I will read the recipes to my DH, who will choose the recipe that sounds the most appealing to him “blind” (without knowing who submitted them.) Looking forward to seeing your recipes!

Our contest is over, but Gluten-free Steve has a current thread of Betty Crocker GF Mix recipes – check them out and share your ideas!


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15 Responses to “Gluten Free Betty Crocker Mixes and Giveaway Contest”

  1. This is one I got from my ex-MIL, who got it from her mother. They call it an Eggless Apple Cake

    Ingredients:

    1 box white cake mix
    3/4 cup applesauce
    4 large or 5 med granny smith apples – peeled and diced
    1 stick butter
    1 cup brown sugar
    1 tsp cinnamon
    pinch cardamom
    3-6 TB water

    Make your box cake with the applesauce and then add a TB of water at a time until it’s the right consistency.

    Melt butter in a separate bowl, when melted, add in brown sugar and cinnamon, then mix throughly. Add in diced, peeled apples.

    In 9×12 pan place apple mixture. Then cover with the cake mixture and cook at 350 for 20 min or until knife stuck in comes out fairly clean.

    The tart apples mixed with the butter/cinnamon/sugar mixture and the moist white cake make for a real treat. Providing a daily serving of fruit also makes it so you feel virtuous enough to have another piece! LOL

  2. http://recipesbymckeeby.blogspot.com/2009/07/dotties-chocolate-cake.html

    Chocolate cake with chocolate pudding and a marshmallow type icing. My grandma’s favorite :)

  3. I found the cookie mix at PW Market in Cupertino. I haven’t tried it yet though, due to forgetting to buy eggs. (oops!)

  4. This is a recipe from my mother. It is unbelievably divine. I could seriously eat half this cake by myself! It is such a simple recipe, too.

    Poppy Seed Cake:

    - 1 box yellow cake mix
    - 1/2 cup cream sherry
    - 4 eggs
    - 1 box instant vanilla pudding mix
    - 1/2 cup oil
    - 1 cup sour cream
    - 1/2 cup poppy seeds

    Combine all ingredients in a bowl using an electric mixer. Mix for 5 minutes. Bake in a greased and floured Bundt pan at 350 degrees for 1 hour.

  5. We’ve made this cake in my family for so long, I can’t remember where I got it!

    Chocolate cherry cake

    -1 box devils food cake mix
    -1 (21-ounce) can cherry pie filling
    -1 teaspoon almond extract
    -2 eggs
    -1 can of favorite brand chocolate frosting

    Spray a 13×9″ pan with nonstick/flour baking spray or grease and flour pan and set aside. In large bowl, combine cake mix, cherry pie filling, almond extract, and eggs. Beat until well mixed, then beat 1 minute at medium speed. Pour into prepared pan. Bake at 350 degrees F for 25-30 minutes or until cake is set. Cool and frost with favoite chocolate frosting mix.

  6. What a fun contest! Probably everyone has made this one, but I just love it and it’s so easy.
    Dump Cake:
    1 large can pre-made fruit pie filling (your favorite flavor)
    1 package yellow cake mix
    1 stick of cold butter
    Dump the pie filling into a small (7X11) rectangular baking dish. Sprinkle the cake mix all over the top. Dot with slices of butter. Bake at 350 degrees for 30-35 minutes until lightly browned.

  7. Donna Spencer Says:

    Sounds like a fun idea, but I don’t remember using any box mixes! So, guess I won’t be entering!! I’ve always made everything from scratch, because of my soy allergy, even before going GF. When my sons were in grade school, I bought mixes to make cupcakes for their classrooms, and that’s the only time I remember using them.

    Good luck everyone!!

  8. Emily Moulton Says:

    http://glutenguide.blogspot.com/2007/02/celebrate-love-with-gluten-free-cupcake.html
    ***these are amazing simple yellow cupcakes, I have grown up with putting pudding in cakes and cupcakes so it fit right into my liking!

    1 package Gluten Free Pantry Old Fashioned cake mix*
    1 package Jello vanilla instant pudding
    1/2 cup sugar
    4 extra large eggs room temperature
    1/2 cup canola oil
    3/4 C orange juice
    1 Tablespoon plus 2 teaspoons good vanilla extract

    *Do not follow the directions on the package

    Preheat the oven to 350 degrees.

    Mix the wet ingredients in a large bowl. Add the dry ingredients and beat on high speed for two minutes.

    Line a muffin tin with cupcake liners. Fill liners 2/3 to ¾ of the way full.

    Bake for about 25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean. If making a cake, grease the pan first, pour in the mix and bake for 40-45 minutes.

  9. this is a recipe (sorta) from my college days. Take a brownie mix and chop up about 1 cup of york peppermint patties, reese’s butter cups, skor bars, caramels, etc. Toss on into the mix and enjoy melty decadent goodness!

  10. Melty, Gooey Chocolate Chunk Peanut Butter Brownies

    -1 box chocolate chunk brownie/cake mix (and subsequent required ingredients)
    -1 cup Karo syrup
    -1/2 cup sugar
    -1 1/2 cups peanut butter

    After making the wet cake mix and pouring it into whatever baking pan you’re going to use, melt the sugar and Karo in a saucepan on the stove until it’s barely boiling. Take it off the heat and stir in the peanut butter until it reaches a smooth mix. Pour it over the chocolate brownie mix. Bake until done (a bit longer than just the brownies would take alone. it will be a little wet when done due to the peanut butter’s gooeyness.) They will melt in your mouth!
    I have made these all the time for my gluten-eating friends and they rave over them! It adapts well to gluten free mixes as well.

  11. I was such a fan of this cake before going GF!!

    Lemon Velvet Cake
    rec.food.baking/busybee

    This is a really great cake! The lemon juice icing makes the pucker!

    1 pkg. lemon cake mix
    1 cup water
    1/2 tsp. lemon extract
    1 (3-oz) lemon jello
    3/4 cup corn oil
    3 eggs
    2 cups powdered sugar
    1/2 cup lemon juice
    grated rind of 1 lemon

    Mix cake mix (dry), water, lemon extract, jello, oil and eggs for at least 3 minutes. Bake cake according to package directions in a 9 x 13 pan. When cake is done, prick entire cake with a fork. Mix powdered sugar, lemon juice and grated rind. Pour this mixture on top of warm cake. Serve plain or with whipped cream.

  12. Peanut Butter Fudge Bars

    1 box GF yellow cake mix
    3/4 cup smooth peanut butter
    2 eggs
    6 tbsp butter melted
    2 tsp vanilla extract

    14 ounce can sweetened condensed milk
    6 ounces semisweet chocolate chips
    2 tbsp butter

    Combine the first set of ingredients and mix with a spoon until well blended. Press half of the peanut butter mixture into a greased pan (I used a glass baking dish that is approximately 7 X 9, although a 9 X 11 would probably be fine although the bars would be thinner and cooking time will decrease)

    Combine the second set of ingredients in a microwave safe bowl. Microwave until all melted and smooth (approx. 2 minutes)

    Pour melted fudge mixture over the peanut butter layer. Roughly crumble the remaining peanut butter mixture over the fudge to create a marble-type appearance.

    Bake at 350F for 30 minutes or until light golden brown on the edges. Allow to cool completely and refrigerate and then cut into bars. I think these are the best when cold because the fudge part has a really nice smooth cool texture. Plus they are a great summer time treat!

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