Betty Crocker Gluten Free Baking Mixes & Gluten-Free Dixie Spice Cake with Caramel Frosting

MyBlogSpark provided us with a baking gift set, complete with a pan, rolling pin, a couple rubber utensils and a timer to be able to do a blog post on Betty Crocker's Gluten Free Baking Mixes.



So, we went out and picked up a Betty Crocker Gluten Free Pancake and Baking Mix. This mix is your all-in-one gluten free flour combination and it works great. We found a regular cake recipe and changed it up some to fit what we needed and so that it would be gluten-free.

Delicious, classic — and Gluten Free!

Now, Gluten Free baking gets even easier (and tastier!) with two all-new additions to the delicious line of Betty Crocker Gluten Free baking products — introducing Gluten Free Sugar Cookie mix and All-Purpose Gluten Free Rice Flour Blend.

Smart moms already trust the great taste of Betty Crocker Gluten Free Brownie, Cookie and Cake mixes that the whole family can enjoy, and now beginner-to-expert bakers can use mixes or create from scratch delicious recipes year-round!

So why are Gluten Free moms choosing Betty Crocker?

•    Taste — Our consumers rave about the great taste of our Gluten Free products. Check out some of the great comments here.
•    Shareable — You can make one dessert for the whole family.
•    Normalcy — You can feel "normal again" baking for your family just like before you went gluten free.

The cake we chose to make was a spice cake. Here's the recipe below. Enjoy! (Remember you can always click the "Printer Friendly" button at the bottom of each blog post to print the recipe out)

Gluten-Free Dixie Spice Cake with Caramel Frosting

Ingredients:

Cake:
2 1/4 Cups Betty Crocker Gluten Free Baking Mix
1 1/4 cups firmly packed brown sugar
1/2 cup sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/8 teaspoon clove powder
1 cup milk
2/3 cup coconut oil*
1 teaspoon vanilla
3 eggs

Frosting:
1/2 cup coconut oil or butter
1 cup firmly packed brown sugar
1/4 cup milk
3 cups powdered sugar
1/2 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees. 

2. Combine all the cake ingredients.

Stir until well moistened and mixed together.

3. Grease your pan(s). Because this recipe makes a 13"x9" cake, we used two 8"x8" pans.

4. Fill the pan with the batter - about 1/2 full.

5. Bake in 350 degree oven for 30-45 minutes or until toothpick inserted comes out clean and the edges are a light golden brown.

6. For the frosting: In medium saucepan, melt coconut oil or butter. Add brown sugar, cook over low heat for 2 minutes, stirring constantly. Add milk, continue cooking until mixture comes to a rolling boil. Remove from heat. Gradually add powdered sugar and vanilla, mix well. If needed, add a few drops of milk for desired spreading consistency. Spread over cooled cake.

Because I was baking with a friend of mine who is 6 years old, we added some food coloring to the frosting to give it a purple hue. We also topped our cake with Toffee Pieces.

Be sure to visit the Betty Crocker website, "like" Betty Crocker on Facebook, and follow Betty Crocker on Twitter.

The information and prize pack have been provided by General Mills through MyBlogSpark.

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Recipe: Gluten-Free Donuts!

My sister tried a recipe for donuts the other day, added some tweaks to it to make it gluten-free and they were a huge hit. They've been made at our house multiple times in the last week :). You wouldn't even know they are gluten-free. Easy to make and delicious.

Quick & Easy Old Fashioned Donuts

4 cups rice flour

1 cup sugar

1 cup milk

4 tsp. baking powder

1/2 tsp. salt

2 eggs

2 tbsp. oil

1 tsp. vanilla

Mix all the ingredients together in a large bowl.

 

Roll on a floured surface and cut with a donut cutter. If you do not have a donut cutter, use a canning jar lid or the like and then just poke a hole in the center.

 

Deep fry until brown. You can eat them plain, or coat with powder sugar, cinnamon sugar or whatever suits your fancy. 

We've done cinnamon sugar....

Chocolate frosted....

And of course plain, but I don't have any pictures of those :).


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Recipe: Oat & Almond Flour Chocolate Chip Cookies

I know it's been a little bit since I last blogged. But, I'm working on getting back into the routine, Lord willing. So, I thought I'd start out with a yummy new recipe that I tried.

Everything is gluten-free at our house, because there are too many with allergies to wheat. We normally use rice flour for baking. But, have been using a lot of oat flour lately due to waiting on the co-op order to arrive for the rice flour. Almond flour is another flour we keep on hand around here most of the time for my 20 year old brother who is on a mostly-grain-free diet (he was on the GAPS diet, but has started adding certain foods back in over the past couple months, since it's been a good 18 months on GAPS)

Anyways, I had some leftover Almond Flour from our New Year's party because I was unable to finish making all the cookies I was going to make for the party (due to getting sick). I also had a bag of peppermint/chocolate chips. So, I looked up almond & oat flour chocolate chip cookies. One of the recipes I found looked like it would be good and I could alter it enough to make it work with what we had in the house. The end result: The cookies turned out fabulous and the recipe is definitely a keeper!

Oat & Almond Flour Chocolate Chip Cookies
Yield: (I doubled the recipe, it made 6 1/2 dozen)
*remember there is a Printer-Friendly button on the bottom of each blog post.

Ingredients:
1 1/3 Cup Oat Flour (we make our own by grinding oatmeal in our Vita-Mix)
1 Cup Almond Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Tablespoon Flax Meal
3/4 Cup Brown Sugar
1/4 Cup Water
1/3 Cup Oil
2 Tablespoons Vanilla
1 Cup Chocolate Chips

Directions:

1.  Combine all the dry ingredients & mix together.

2. Add wet ingredients (water, oil & vanilla) & mix together.



3. Add the wet ingredients to the dry ingredients and mix until all combined.

4. Add the chocolate chips and mix until well combined. I used peppermint/chocolate chips and they were AMAZING!

5. Place on cookie sheets and bake at 375 for 12-15 minutes or until the edges of the cookies are golden brown. Remove from pan, place on cooling rack and let set for 10-15 minutes.

(As a side note: These cookies are also good if you do not add any chips to them. I set aside some of the dough and added chocolate to it for O, because he cannot have the chocolate chips due to the dairy in them.)

(Original recipe was found here, but I revised a lot of it).

Enjoy!


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Gluten-Free Flat Bread

Sorry for the lack of blog posts lately!

This is a new favorite recipe around here - Flat Bread. It's really easy and absolutely delicious. It goes great with soups, or even snacks. You can season it anyway you want, so you can make it sweet or savory!

The recipe below was done to make it savory, since we had it with soup for dinner.

Gluten-Free Flat Bread

Ingredients:
1 1/2 cups flour
1 egg
3/4-1 1/2 cups water
1/2 teaspoon salt
Italian seasoning, Parsley, Cumin Powder, Pepper or whatever desired seasonings (optional)

Directions:
*Preheat oven to 350 degrees.
 
1. Add all the ingredients together.

2. Mix until all combined.

3. Add any seasonings you would like at this point. I added Italian seasoning, Parsley, Cumin Powder and Pepper.

Mix the seasonings in (I had some help from a little O-man :)).

4. Oil the pan you will be baking it in, then spread the doe on the pan (it should be thin enough to spread well with just a little spreading help from a spatula). I used a regular cookie sheet and had the doe go 3/4 of the way up the side of the pan.

5. Place in the preheated oven. Bake for 15-25 minutes or until the flat bread is starting to crack, bubble and turn light brown on the edges.

The finished product with a few toppings added to it!

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Gluten-Free Poppy Seed Muffins

The way I like to bake gluten-free, is to find a regular gluten recipe and replace the flour with GF flour. I have rarely had something turn out wrong :). So, here's another recipe that I did that too. I found this recipe on AllRecipes.com and turned it gluten-free!

Gluten-Free Poppy Seed Muffins
Yield: 2 dozen regular muffins, 3 dozen mini muffins

Ingredients: 
3 cups gluten-free flour (I used rice flour)
2 1/2 cups sugar
4 1/2 teaspoons poppy seeds
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

Directions:
1. In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. Mix together. Add the eggs, milk, oil and extracts. Mix into dry ingredients, just until moistened.

2. Fill greased muffin cups 1/2 to 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.

3. Cool for 5 minutes before removing from the pan. Let cool on a wire rack.

Enjoy!

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Wordless Wednesday: Gluten Free Yummy-ness!

For recipes, check out my sister's blog.

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