Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

purple

Recommended Posts

Mike12345 Rookie
Mike12345
Posted

I haven't tried any of the BC cake mixes yet, only the Chex cereal which both tastes just fine and is a welcome relief to find locally since I usually have to drive out of my way to a health food store that carries the cereals I prefer to eat. Wegman's in Woodbridge, NJ carries some gluten free cereals also but seems to be out of stock on their gluten-free lines, grocery and frozen foods, all too often.

Chex is on sale this week at Shop-Rite's for $3.49-3.79 which is 80-90 cents off reg price. As for cake mixes I have tried, the best has been Gluten-Free Pantry's Spice Cake & Gingerbread Mix. Hot out of the oven, most probably only keen taste buds can tell it's not a gluten cake. Holds up for 1, maybe 2 days afterwards. The b-e-s-t brownie mix, no contest, has been Namaste's, great taste, holds up for months in the freezer (wrapped individually and thoroughly). Very chocolaty and welcomes nuts, berries, peanut butter, anything you want to try adding for variety. Will see how BC compares soon.

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

Celiac.com Sponsor (A8-M):


  • Replies 82
  • Created
  • Last Reply
*lee-lee* Enthusiast
*lee-lee*
Posted

i've been talking about these darn mixes for a month, promising my co-workers cookies as soon as i could get my hands on them. yesterday morning my boss mentioned she saw some "regular brand" cookie mix with "gluten-free" on the box at the store over the weekend. i literally squealed with excitement and was tempted to run out to the store during lunch :P

i found the cookies, brownies and yellow cake mix at Hannaford - and for only $3.39. i'm not a big cake eater so i got the cookies and brownies and whipped up the cookies as soon as i got home. the dough was really crumbly and i found it easier to grab a handful and roll it into a ball rather than trying to scoop out teaspoons like the directions suggest. i cooked them for 10 minutes and let them cool for 2 before moving them to a cooling rack - they came out perfect! everyone at work loved them...and no one knew they were gluten-free.

Mskedi Newbie
Mskedi
Posted

I made the brownies a few days ago -- they were a big hit with my family, Celiacs and non-Celiacs alike. :)

Next task is pineapple upside-down cake! :)

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted
I found the brownie, yellow cake and cookie mixes at Fred Meyer (Kroger) in the south Seattle area.

We did discover that you cannot make the brownies using melted coconut oil and egg replacer :ph34r: . I was trying to make them completely dairy and egg free for my daughter's friend. Should have known that the coconut oil wouldn't be right!

We did ours dairy and egg free but used spectrum shortening instead of butter and added just a smidgen of water to compensate for the liquid. It took longer to cook, maybe 10 minutes more at 325 and it turned out perfectly.

  • 4 weeks later...
larry mac Enthusiast
larry mac
Posted

I made the brownies last night. Followed the directions exactly (except I added 1/3 cup of chopped walnuts & 2/3 cup of chopped pecans). The dough was heavy and dense. They were not very good just after they mostly cooled. Too wet, seemed undercooked. But, today they were perfect! They just needed to "set up" I guess.

I also made the chocolate chip cookies (added pecans). They are really good also. I've made good gluten-free cookies before from scratch. But, there was a learning curve and it's definately more hassle to sort out all the ingredients. These Betty Crocker mixes are a snap.

Now I can make my pinapple upside down cake again.

best regrads, lm

Juliebove Rising Star
Juliebove
Posted
We did ours dairy and egg free but used spectrum shortening instead of butter and added just a smidgen of water to compensate for the liquid. It took longer to cook, maybe 10 minutes more at 325 and it turned out perfectly.

I used the coconut oil and egg replacer and they came out wonderful! Even the people who didn't need to eat gluten-free liked them.

They didn't come out so well using Nucoa margarine.

  • 2 months later...
GFinDC Veteran
GFinDC
Posted

I just tried the yellow cake mix. First time I used the oven this year. Took me a while to get it working! It came out great. I used a 1/2 cup of olive oil instead of the 1/2 cup of butter. I added a handful of shredded coconut, some cinnamon, nutmeg, and a couple teaspoons of molasses. Baked it for 10 minutes extra at 350 degrees F. in a round 8 inch pan. Sprinkled some powdered sugar on top. It really rose great and tastes fine. It's about half gone now or a little more! I think I'll try that again. :D

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

Celiac.com Sponsor (A8-M):


Juliebove Rising Star
Juliebove
Posted
I just tried the yellow cake mix. First time I used the oven this year. Took me a while to get it working! It came out great. I used a 1/2 cup of olive oil instead of the 1/2 cup of butter. I added a handful of shredded coconut, some cinnamon, nutmeg, and a couple teaspoons of molasses. Baked it for 10 minutes extra at 350 degrees F. in a round 8 inch pan. Sprinkled some powdered sugar on top. It really rose great and tastes fine. It's about half gone now or a little more! I think I'll try that again. :D

That sounds good!

Archived

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

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


  • Member Statistics

    • Total Members
      127,977
    • Most Online (within 30 mins)
      7,748
    P Jackman
    Newest Member
    P Jackman
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Soleihey
      Long Story Of Neurological Symptoms And Lowish Ferritin- Could It Be Celiacs?

      By Soleihey · Posted

      How are you now?
    • Scott Adams
      Conflicting results

      By Scott Adams · Posted

      It's possible he's in the early stages of celiac disease, and it has been caught before villi damage. The blood test results so far do indicate possible celiac disease, as well as his strong family history of celiac disease. If his symptoms get better on a gluten-free diet this would be another strong indication. Personally I think it's definitely better to proceed on the safe side and go gluten-free, rather than to risk severe villi damage and all that comes with it.
    • Dora77
      Permanent Floating & Undigested Stools for a Year

      By Dora77 · Posted

      For some context: I have type 1 diabetes (T1D) (since 11 years) and celiac disease(since 4 years) For about a year now, I’ve been experiencing permanent floating and undigested stools. I’ve had a pancreas elastase test done. The first result was extremely low at 44, but a second test came back at 236. My doctor said that since one result is normal, it rules out pancreatic insufficiency because, according to them, elastase levels would always stay low if that were the issue. However, could the 236 have been a false result? My doctor also thinks I don’t have pancreatic insufficiency because I’m able to gain weight. I also get hgh injections as my bone age is younger than my real age, this also contributes to weight gain, so I dont know if weight gain can rule out malabsorption. But maybe if I had real malabsorption I wouldnt gain any weight even with hgh? For celiac, I’m on a gluten-free diet, but there might b small cross-contamination from things like pepper labeled as “may contain gluten.” or sausages which dont have gluten ingredient but say may contain. My doctor said that small amounts like this wouldn’t harm me and even mentioned that an occasional small exposure to gluten may not do much damage (which seems questionable since I thought even tiny amounts could be harmful). She also said that when Im older (Im m17) I could try eating small amounts of gluten and do antibody blood tests to see if I can tolerate small amounts or not. For reference, I’m asymptomatic when it comes to celiac, so I have no idea if I’ve been “glutened” or not. My first concerning celiac blood test was semi high IgA, then 3 months later we did a check up and my IgA was high so it was confirmed celiac. Since than I’ve had celiac antibody tests done yearly to see how my diet is going, and they’ve been negative, but I’ve heard those aren’t always reliable. I’ve never had a follow-up endoscopy to confirm healing. I also always kept eating „may contain gluten“ food. (I live in Germany so I dont know if „may contain gluten“ is as risky as in the usa but I suppose both are as risky) These stool issues started around the same time I was doing excessive heavy lifting at the gym. Could stress or lifting have triggered this, or is that less likely since the symptoms persist even after I stopped lifting? Occasionally, I’ll feel very mild stomach discomfort, but it’s rare and not severe. My doctor (also a dietist) said floating, undigested stools could still be “normal,” but that doesn’t seem realistic to me. Could this be impacting my vitamin or protein absorption? I also did a fructose intolerance breath test and had a high baseline of 20 ppm, but it never increased—only decreased over time. I fasted for 12 hours and didn’t eat fructose beforehand, but my stomach didn’t feel completely empty during the test. Could this mean the test was inaccurate? For lactose intolerance, I did the breath test but only fasted 10 hours and had eaten lactose prior because I wasn’t aware of the proper diet restrictions. My results were: 14, 12, 15, 25, 35, 40, 40 ppm—which would be considered positive. But given that I didn’t fast long enough or follow the right diet, could this result be unreliable? Has anyone else dealt with similar symptoms? What ended up being the cause for you? And sorry for the long text!
    • TerryinCO
      Status Update...

      By TerryinCO · Posted

      The Docs' and NP haven't committed to Celiac determination yet but say go gluten-free diet because...  And I have with improved physical results - feeling better; overall functions better, and more energy.  Still 10 pounds down in weight but I still have BMI of ~23.  It's been just over a month now gluten-free diet.  I'm fortunate I get along with diary/milk well and most other foods. I wanted ask about this site's sponsor, gliadin X.  If this is legit, seems like a good product to keep on hand. Though it says it's only a safety for incidental gluten contact - not a substitue for gluten-free diet. What's your input on this? This may be sensitive subject since they're a sponsor. I've used resources here and other sites for information, gluten-free food/product lists. So thank you for all that support. That's it for now - Stay warm...  -2F this morning in Colorado!
    • cristiana
      Increasing symptoms after going gluten free

      By cristiana · Posted

      I did suffer with gastric symptoms before diagnosis, but got all sorts of weird and wacky symptoms after going gluten free.   Things got much better once my antibodies fell to normal levels, but it took years (please don't panic, many people's go to normal levels relatively quickly when following a gluten-free diet). Causes of the symptoms you mention that I also experienced were iron supplements, a temporary dairy intolerance (this is common in coeliacs and should pass when your gut heals properly), and eating oats, as mentioned above.  Other symptoms I got were musculoskeletal pain after diagnosis, but again, once my coeliac blood tests were normal, I had no more pain. I did notice patterns emerging in foods that I reacted to and learned to steer clear of them, then gradually reintroduced them when my gut healed, such as soya, pure oats and dairy products.    You might like to keep a food diary. Cristiana
×
×
  • Create New...