Monday, June 11, 2012

Gluten Free Baking Adventures

So recently I tried a few gluten free box mixes:

I tried Wegmans New Gluten Free Sugar Cookie Mix, because why not? I was expecting the worst, meaning I was expecting dry, crumbly cookies, which is what I have got with every other gluten free cookie mix. But these weren't, they were soft, almost cake like in the middle, with a crisp bottom. The reminded me of a black & white cookie, but sugary and no frosting, but same type of cake/cookie taste. Definitely will buy these again. I think next time I will do power cookies with sugar sprinkles on top.




Next I order the Better Batter Gluten Free Sampler Pack. I haven't tried everything yet, only the brownies, yellow cake, and a little bit of the flour. As I use each, I will let you know how it went.

Better Batter Fudge Brownie Mix - - This was really good. I sprinkled in a small handful of mini Ghiradelli Chocolate Chips into the mix also. I made mine gooey and they were really good. Nice and crisp on the outside, but ooey, gooey inside. This is something I would definitely purchase again. I really like that this mix did not have that grainy texture to it that a lot of gluten free mixes do. I think in the future I might choose the cake-like-brownie option with some cream cheese frosting.

Sorry, forgot to take pictures.

Better Batter Yellow Cake Mix - - Now, I have tried the Betty Crocker Yellow Cake mix and it taste too much of egg and isn't all that good. With this, I was expecting more of the same, but this actually has a nice taste and texture to it . . . if you can ignore all the oil in it. This box mix requires way too much oil and the cake tastes like it. It tastes like you drizzled oil on the cake once it was finished and let it soak it up. UGH! Not good, however, I am not giving up on it because everything else about it is good, so I am going to try it in the future with applesauce instead of oil and I think that will work much better.

Again, no pics, sorry.


  1. Glad you're having some success. Thanks for sharing the results!

  2. You could also split it and instead use part apple sauce and part melted cooled butter. Assuming butter wasn't the type of oil you used.

  3. It's always fun to have GF baking success! Those cookies do look good. =)

    I've found that I can often reduce the oil by up to a third without any negative effects in most recipes. I am not at all a fan of the greasy-oil texture, so I often reduce by a couple of tablespoons anyway. Adding in the applesauce would help to keep it moist, though.