Betty Crocker ambushed me. I was in the cake aisle looking for other things when, lo and behold, I see BC boxes with the magic words “GLUTEN FREE” scrawled across them.
I just about went into shock. Very, very happy shock.
It’s been a while since these launched, but I was on goodbloghiatus, so here’s what I have to say about them.
The yellow cake is awesome. It bakes up perfectly. When the box says beat for X time, do it. The cake will come out fluffy and lovely. Same for the devils food cake. The chocolate chip cookies are good, too. Slightly cakey, rather than chewy. I can’t speak for the brownies because I’ve got some really weird mental block surrounding brownies (the last 3 batches I made were ruined by my own ineptitude).
They are priced similarly to other GF goods, and come in the same quantities. Can someone explain to me how double the flour mix makes half the finished cake product? (One box of standard cake mix makes 2 cake layers. One box of GF mix makes one layer.) And why I have to pay double for half?
Betty Crocker means GF is going mainstream. It means smaller, less adventurous supermarkets may be more willing to buy these, as they already know and contract with the brand. Hope springs eternal.
My first comment came from Joannad, who mentioned that she didn't know sprinkles had gluten. Neither did I until I thought to check a label in the supermarket. Gluten free sprinkles are available, but I don't see any articles about the subject. So, here goes.
Sprinkles ain't just sugar. They also include corn starch, wheat starch, and various colorings. Thankfully, not all sprinkles are created equal, so here's a run down on the fascinating world of Those Things You Put On Desserts That Your Mother Hates.
So you know, Wikipedia was my initial guide. Open the cut, folks! Read the rest of this entry »
Chewy, moist, almost toffee-ish bars. And? Really simple.
Source: The Gluten Free Pantry, alternate recipe on side of packet.
Modifications: Used 1/4 Xantham Gum + 1/4 cup water to replace 1 egg. Oven time cut down by approx. 10 minutes.
Batter type: Stiff and sticky, slow-moving lump.
Delish. Deevine. Only trouble? We tipped it out of the pan too soon, as it should be served hot with ice cream. Unfortunately, I misjudged the gooey/heat ratio and a good chunk of the bottom stayed behind. I don't care. It is just that good.
The insides are very gooey and the edges got crusty. Not great finger-food as they're a bit sticky, but very good.
Ideal: Make a big batch for Thanksgiving or Xmas and serve to the family with vanilla ice cream. We certainly will.
Recipe details below the cut…
Read the rest of this entry »
The original ice cream cakes with those little chocolate crunchies-! …but can we eat them?
Carvel has full disclosure on its Nutrition FAQ page.
Egg: Only in the vanilla layer of the cakes (as far as I can understand).
Gluten: Avoid sprinkles, cones, crunchies (SOB!), and flavors with cookie, cake, or brownie mixed in. Nothing too surprising.
Soy: Check their tables for specifics but it appears to be mostly chocolates and manufactured candies. Products like M&Ms contain soy lecithin, which is safe for most people, but do some controlled experiments* and talk to your doctor to make sure.
* For instance, some people are more allergic to oats than others. I went a few weeks without oats, reintroduced them, and removed them again, paying careful attention to how I felt. Not so hot with oats, as it turns out. You should always be careful around foods you may or may not be allergic to. Know how it affects you and talk to your doctor.
