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 Cookie Mix

Lexi

By Lexi
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Lexi Enthusiast
Lexi
Posted

As a kind gesture, someone gave me a box of the new Betty Crocker Chocolate Chip Cookie Mix. However, I cannot have soy or egg (which the recipe calls for). What could I use to substitue for the egg (possibly applesauce)? Also, the chocolate chips have soy in them. If I pick all the chips out - would I still get the effects from the soy?? It seems like a lot of dang work, but would be worth it to have a warm cookie out of the oven.

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

Celiac.com Sponsor (A8-M):


Juliebove Rising Star
Juliebove
Posted

You can use egg substitute like Ener-G. Works fine with it. But picking out the chocolate chips won't get rid of the soy if you are truly allergic. It will have gotten all over the dry ingredients.

GRUMP 1 Contributor
GRUMP 1
Posted

I think it is GREAT that they are making these. But I am not really a chocolate person. Now don't get me wrong I did get some and had them and they were very good. But I wish they would make the mix with out the chocolate chips then you could put in what ever kind of chips you want. Like butterscotch, :rolleyes::) Oh well cant have every thing I guess.

Grump

Heidi S. Rookie
Heidi S.
Posted
I think it is GREAT that they are making these. But I am not really a chocolate person. Now don't get me wrong I did get some and had them and they were very good. But I wish they would make the mix with out the chocolate chips then you could put in what ever kind of chips you want. Like butterscotch, :rolleyes::) Oh well cant have every thing I guess.

Grump

I have to agree. I wish the chips were not mixed in so there was a choice. I love the gluten free pantry muffin/scone mix. It come plain so you can add anything you dream off. The mix is awesome and they are carrying it in my local grocery stores and walmart, for $2-4. Try it if you haven't the possibilities are endless.

About the eggs here are some options, in baking cookies I normally switch them for bananas or baking powder, Open Original Shared Link. Picking out would not be ok with me, I wouldn't chance it, I do know that grocery stores like Publix, let you return items, unopened, all the time if they do not agree with me or contain gluten that I didn't realize, you might be able to switch it for CherryBrook Kitchen's cookie mix that is soy free, egg free, and gluten free as well!

Ginsou Explorer
Ginsou
Posted

I also cannot use the BC cookie mix because of additonal allergies. I recently made chocolate chip cookies using Namaste cookie mix, added Enjoy Life chips (allergen free) and they came out spectacular. I used canola oil for the shortening. I might add, the first time I used Namaste cookie mix, the cookies were a disaster. I'm glad I gave the product a second chance. They stayed moist day after day. This will be my preferred "in a hurry" mix from now on.

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I made them with egg replacer and they turned out great. . . .the brownies did not. I made cupcakes last night with the cake mix and they were yummie.

Juliebove Rising Star
Juliebove
Posted
I made them with egg replacer and they turned out great. . . .the brownies did not. I made cupcakes last night with the cake mix and they were yummie.

I've made the brownies many times with egg replacer. They did not come out so well with margarine but they did with coconut oil. Even people who don't need to eat gluten-free liked them.

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
      128,175
    • Most Online (within 30 mins)
      7,748
    Janice Emmendorfer
    Newest Member
    Janice Emmendorfer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By trents · Posted

      Gluten-like cross reactions to other foods are from the proteins that make them up. Dextrose is the sugar component found in corn.
    • Ryangf
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By Ryangf · Posted

      I just found out a few days ago that some salt like table salt contains dextrose that’s derived from corn. I’ve been thinking about getting rid of using table salt and just using my own kosher or Himalayan salt, but tbh I’m reluctant to do it. I’ve cut out a lot of things and I don’t really want to cut out anything else that I’m not sure will effect me…in a super small amount that it might be added to salts to stabilize the iodine. I don’t want to be further alienated when I have to go to a restaurant with my friends. Also most of the items at my house that have salt in it canned food etc. are some of the few quick things I can eat- because I’m not the one paying for the food in my household and i can only ask for so much. I’m not in a place financially where I can get a lot of my specialized items- although my family tries their best to get items I Can actually stand. I get I can bring a my own salt with me at a restaurant and ask for no seasoning but it feels like a lot to me- cause I already check for cross contamination and ask if the food has like a high volume of corn in it like cornstarch etc. I’ve also heard most dextrose is not derived from the Zein (corn gluten) portion of it- so it might be safe- but idk if that’s true. I just wanna know if anyone actually responded to it negatively.
    • Scott Adams
      I’m so confused…

      By Scott Adams · Posted

      For my first couple of years after discovering my celiac disease I also had to avoid cow's milk/casein and eggs, as well as other things, but could tolerate duck eggs and sheep and goat's milk products. I'm not sure if you've tried those, but it could be worth testing them out.
    • knitty kitty
      I’m so confused…

      By knitty kitty · Posted

      Hello, @Kwinkle, How are you doing?   Have you tried adding a Magnesium supplement?   The B Complex vitamins need magnesium to work properly, especially thiamine vitamin B 1.   Magnesium deficiency symptoms and Thiamine deficiency symptoms both include gas and bloating.  Thiamine deficiency symptoms also include loss of appetite and fatigue.   My gas and bloating resolved rather quickly when I took Benfotiamine (a form of thiamine shown to promote intestinal healing) and Magnesium Glycinate in addition to my B 50 Complex (all twice a day plus the following...).   I found Magnesium L-Threonate or Magnesium Taurate are better when taken with a form of thiamine called TTFD (Tetrahydrofurfuryl dusulfide) because all of these cross the blood brain barrier easily, which corrects the loss of appetite, fatigue and anxiety.    Like @Celiacandme said, keeping a food/mood/poo'd journal is a big help in finding problematic foods, and for making sure your diet is not carbohydrate heavy.  If you're eating a lot if processed gluten free facsimile foods, be aware they do not have vitamins and minerals added to them like their gluten containing counterparts.  For every 1000 kcal of carbohydrates, we need an extra 500 mg of thiamine to turn them into energy and not store them as fat.   Let us know how you're doing!
    • Scott Adams
      Testing

      By Scott Adams · Posted

      Yes, if you had symptoms when eating gluten ruling out celiac disease won't necessarily mean you'll be able to eat gluten again, although it might mean that you may be able to be less strict with your gluten-free diet. 
×
×
  • Create New...