Betty Crocker Gluten Free Desert Mixes *Review & “Sweet Moments” prize pack Giveaway*

Donna Holmberg says:

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Donna Holmberg says:

Gluten Free Bran Muffins

½ cup blanched almond flour
½ cup flax meal
1 teaspoon baking soda
½ teaspoon celtic sea salt
6 dates
3 eggs
2 tablespoons olive oil
¼ cup water
¼ cup sesame seeds
¼ cup sunflower seeds
½ cup raisins

In a large bowl combine almond flour, flax meal, baking soda and salt
In a vita-mix blend dates, eggs, olive oil and water on high speed until very smooth
Mix wet ingredients into dry, then stir in sesame seeds, sunflower seeds and raisins
Spoon batter into lined muffin tins
Bake at 350° for 20-25 minutes
Cool and serve

I use all organic products when I make these, making them even healthier for my family.

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Janet says:

Gluten-Free Crustless Chicken Pie
Serves 4

Here’s a lightweight take on standard shepherd’s pie. Add any veggies your family enjoys.

Mashed Potato “Crust”

8 medium Yukon gold potatoes, scrubbed and chopped into bite-sized cubes
½ cup milk of choice (rice, soy, almond)
2 tablespoons butter or Earth Balance Nondairy Buttery Spread
Salt and pepper, to taste

Chicken Filling

4 boneless skinless chicken breast halves
8 ounces frozen corn
8 ounces frozen cut green beans
6 ounces + 2 tablespoons gluten-free chicken broth
2 tablespoons potato starch

Preheat oven to 375 degrees. Grease a 9×9-inch baking pan.
To make mashed potato crust, boil potatoes in a large saucepan until tender. Drain and add milk, butter, salt and pepper. Mash and set aside.
To make chicken filling, simmer chicken breasts in a large saucepan until cooked through. Drain chicken and chop into bite-sized pieces. Set aside.
In the same pan, bring 6 ounces chicken broth to boil. Reduce to a simmer. Mix potato starch and remaining broth together and stir into simmering broth until mixture is thickened. Return chicken pieces to saucepan. Add remaining ingredients, stirring until well mixed.
Scoop chicken mixture into prepared baking pan. Spread mashed potatoes evenly over the filling to create a “crust.”
Bake in preheated oven for 25 minutes or until filling is bubbling up through the crust. Serve warm.

Heather C says:

I’ve tried these: http://allrecipes.com/Recipe/Cherry-Vanilla-Chip-Muffins/Detail.aspx
Pretty awesome for gluten-free!

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Katherine Dunn says:

i tweeted the contest (kylienkate)

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Kate says:

These gluten-free chocolate chip cookies are fabulous. We use it for dad’s work events since he has a co-worker who has a gluten-allergy.

http://allrecipes.com/Recipe/Chocolate-Chip-Cookies-Gluten-Free/Detail.aspx

dddiva says:

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dddiva says:

http://www.bettycrocker.com/recipes.aspx/brownie-ganache-torte-with-raspberries looks amazing to me.

Marianna says:

Cheesecake Cupcakes
* 3 (8 ounce) packages cream cheese
* 1 cup white sugar
* 5 eggs
* 1 teaspoon vanilla extract
* 8 ounces sour cream
* 1 cup white sugar
* 1 teaspoon vanilla extract

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What to Drink?
Wine Sparkling wine
Hot Non-Alcoholic Coffee
DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
2. In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
3. Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
4. To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
5. Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.

PAT JASMIN says:

the glooten free fudge brownie soumd great.

Heather Goldsmith says:

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Heather Goldsmith says:

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Heather Goldsmith says:

I can’t wait to bake my new favorite, Gluten Free Carrot Cake

electricisland says:

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electricisland says:

Banana Cupcakes with Browned Butter Frosting
electricisland(at)gmail.com

Amy S says:

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thanks for sponsoring this.

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Belenda says:

I don’t have a favorite gluten-free recipe — I never explored “gluten-free” before, but I trust Betty Crocker and would like to try these new mixes.

Gabriel J. says:

I like the Ooey-Gooey Rocky Road Bars.

c. clemens says:

i have never cooked a gluten free cookie or anything. but i should search some recipes and try one.

Adele says:

Gluten-free Chocolate Cake

4 eggs
1 3/4 Cups sugar
3/4 cup oil

kathy says:

gluten free blueberry dumplings…http://www.recipezaar.com/Gluten-Free-Blueberry-Dumplings-24282

Sharon McCloud says:

I Tweeted and I would love to try this

dianne says:

Ooey-Gooey Rocky Road Bars

Linda K says:

I thought I had entered but don’t see my name. But I do see a lot of great recipes from your followers

virginia vorse says:

so glad that betty crockers are going this route

Patricia Gray says:

Hi!

I’m thrilled to be able to try out a new gluten free baking product and have another option when it comes to desserts! Hopefully this product will be marketed widely and those who have a problem getting good gluten free products in their local grocers will be able to once again enjoy Betty Crocker cake and cookie mixes! I’ve linked back to you on my blog, The Gluten Free Assistant (http://theglutenfreeassistant.blogspot.com/).

beth shepherd says:

Gluten-Free Diet: GF Recipes: Sinful Chocolate Pie
Ingredients
1 cup GF baking mix
1 stick margarine
1 cup pecans, chopped
1 8 ounce package cream cheese
1 cup powdered sugar
1 12 ounce package whipped topping
1 3 ounce package GF chocolate pudding
3 cups milk, divided
grated chocolate
1 3 ounce package vanilla pudding (or substitute pistachio pudding)
Directions
To make crust, mix flour, margarine and pecans; press into a 9×13-inch pan. Bake 25 minutes at 325 degrees. Let cool. Mix cream cheese, powdered sugar and one cup of the whipped topping. Layer over cooled crust. Mix chocolate pudding with 1 1/2 cups milk, according to the directions on the package. Pour over cream cheese layer. Let stand 20 minutes in refrigerator until set. Mix vanilla (or pistachio) pudding with remaining 1 1/2 cup milk. Pour over the chocolate layer. Let stand 20 minutes in refrigerator. Top with remaining whipped topping and sprinkle with grated chocolate. Refrigerate until ready to serve.
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sandy says:

spvaughanspvaughanI just entered the Betty Crocker “Sweet Moments” Giveaway @MommyGoggles!
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Peggy Gorman says:

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Peggy Gorman says:

I would love to make the Brownie Ganache Torte with Raspberries,so pretty and looks delicious!
Thanks
matternu@aol.com

sandy says:

spvaughanI just entered the Betty Crocker “Sweet Moments” Giveaway @MommyGoggles!

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Laney says:

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Laney says:

The recipe for Zucchini-Devil’s Food Snack Cake sounds great!

Tamara B. says:

I love the Gluten Free Chocolate Cupcakes:
1 1/2 cups white rice flour
3/4 cup millet flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup sour cream
1 cup milk
2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

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Christine says:

Gluten Free Corn Flake Cookies

1 box (10-12oz.) Gluten Free Corn Flakes (I use Nature’s Path Honey’d Corn Flakes)
1 bag (10 oz.) large marshmallows
about 4 tablespoons GF butter
1 teaspoon GF organic vanilla

Melt marshmallows, butter, & vanilla in a large pot, just as you would if you were making rice krispie treats. After marshmallows are melted slowly start adding the corn flakes. Mix together, then use a large spoon to scoop out cookies (as big as you want them) onto a cookie sheet. Cool in the refrigerator, then enjoy! Super easy and quick! Add food coloring to the marshmallow mix if you want to color your cookies. A lot like rice krispie treats, but better!

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Carolyn G says:

I made this recipe for my friend who has to go gluten free: http://glutenfreemommy.com/banana-bread/

Christine says:

My favorite gluten free recipe is for carrot cake.

Turn NEW Betty Crocker® Gluten Free yellow cake mix into a delicious homemade carrot cake.
Prep Time: 15 min
Total Time: 1 hour 55 min
Makes: 12 servings

1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
2/3 cup water
1/2 cup butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
3 eggs
1 cup finely shredded carrots (2 medium)
1/4 cup finely chopped pecans or walnuts
Frosting
4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons butter
1/2 teaspoon vanilla
2 cups powdered sugar
1 to 3 teaspoons milk
1/4 cup coconut, if desired

1. Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
2. In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
3. Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
4. In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.

Thank you,

Christine
womackcm@sbcglobal.net

Christine says:

Gluten Free Cornflake Cookies

1 box (10-12oz.) gluten free corn flakes (I use Nature’s Path Honey’d Corn Flakes)
1 10 oz. bag of marshmallows
2-4 tablespoons of butter
1 teaspoon gluten free organic vanilla

Melt marshmallows, butter, & vanilla in a large pan on the stove, just as you would like you were making rice krispie treats. Gradually mix in corn flakes, then drop onto baking sheets. Refrigerate until cookies are cool. Food coloring can be added to the marshmallows if it’s a special holiday or if you’re in the mood for a more colorful cookie! It’s almost like a rice krispie treat…but better!…and it’s SUPER easy!

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sandy says:

i am a subscriber

sandy says:

eat an apple? i have not tried glutten free anything so don’t have a recipe that i know is safe which is why i am entering this contest.

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Monique Rizzo says:

I would love to try the cookies. Thanks for the chance. mogrill@comcast.net

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JDS Guy says:

Crust Ingredients:

1 1/2 cups mixed nuts (pecans, hazelnuts and/or macadamia nuts)
1/3 cup whole or slivered almonds
3 tablespoons sugar
1/3 cup Butter, softened
1 teaspoon vanilla

Topping Ingredients:

28 caramels
1/3 cup Half & Half
1 1/2 cups mixed nuts (pecans, hazelnuts and/or macadamia nuts), toasted
3 tablespoons milk chocolate or real semi-sweet chocolate chips
1 teaspoon vegetable oil
Aerosol whipped light cream

Heat oven to 350°F. Combine 1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until finely ground. (Do not grind into paste.)

Combine butter and vanilla in medium bowl until well mixed. Add ground nut mixture; stir just until dough holds together. Press onto bottom of ungreased 9-inch tart pan with removable bottom. Place onto baking sheet. Bake for 20 to 25 minutes or until golden brown.

Meanwhile, combine caramels and half & half in 2-quart saucepan. Cook over low heat, stirring occasionally, until caramels are melted and mixture is smooth (15 to 20 minutes). Remove from heat; gently stir 1 1/2 cups mixed nuts into caramel mixture. Spoon onto cooled crust; spread to coat evenly. Cool 30 minutes.

Melt chocolate chips and oil in 1-quart saucepan over low heat until melted and smooth (3 to 5 minutes). Drizzle over tart. Garnish with whipped cream, if desired.

Recipe Tip
Substitute gluten-free baking chips and gluten-free vanilla when making this recipe gluten-free.

lebizyb AT q DOT com
http://lebizyb.blogspot.com/

Robin Le Vine says:

Thanks for this article and giveaway. My daughter has celiac and has been on a gluten free diet since 1999 when she was 18 months old. It is so exciting that more and more great products are becoming available for her. Here’s one of our favorite recipes:
Brownie Meringues
2 egg whites
dash of salt
1/2 teaspoon gluten-free vinegar (sometimes I substitute lemon juice)
1/2 teaspoon vanilla
1/2 cup granulated sugar
1 6 oz. package semisweet chocolate chips, melted and cooled
3/4 cup nuts, chopped

In mixing bowl, beat the egg whites with the salt, vinegar and vanilla until stiff peaks form. Gradually add sugar, beating until stiff peaks re-form. Fold in chocolate chips and nuts. Drop from teaspoon onto a greased cookie sheet. Bake at 350 degree about 10 minutes.

Enjoy!

Angela Bailey says:

Gluten Free Brownies

* 2/3 cup gluten-free baking mix
* 1/2 cup cornstarch
* 1 cup sugar
* 1 cup packed brown sugar
* 3/4 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 2 eggs, beaten
* 3/4 cup margarine, melted

1. Preheat oven to 350 degrees, and grease an 8×8 inch square baking dish.
2. Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter. Pour into the 8×8 pan.
3. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

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Benita G. says:

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Benita G. says:

This recipe is from Living Without Magazine-

Mexican Pasta Salad Click here for a printer friendly version of this recipe.
Serves 4 to 6

A nourishing vegetarian entrée (black beans and pasta together make a complete protein) that highlights the flavors of Mexico.

Vinaigrette
1 shallot, minced
1/2 teaspoon salt
1/2 teaspoon gluten-free chili powder or cumin
Fresh ground pepper, to taste
2 tablespoons cider vinegar
6 tablespoons olive oil

Salad
1/2 pound gluten-free pasta
1 (15-ounce) can black beans, rinsed and drained
1/2 sweet onion, chopped
1 cup corn, frozen (thawed) or fresh cut off cob
1 large sweet pepper, cut into bite-sized pieces
2 pounds tomatoes, cut into bite-sized pieces
1/4 cup cilantro, coarsely chopped
1 chopped jalapeno pepper, optional

1. Cook 1/2 pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep the pasta from sticking.
2. To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.
3. Combine remaining salad ingredients and fold them into cooled pasta.
4. Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.

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Christine V says:

Gluten-Free Fudge Brownies sound great

Leslie says:

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Leslie says:

MARBLE SNACK CAKE
(Gluten-Free Recipe*)

Make this easy snack cake frosted with chocolate for a quick gluten-free treat.

Preparation time: 25 min Baking time: 25 min
Yield: 9 servings

Cake Ingredients:

1 1/2 cups Gluten-Free Flour Blend (see below)
2 teaspoons gluten-free baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup Butter, softened
2 eggs
2 teaspoons gluten-free vanilla
2/3 cup milk
2 tablespoons sugar
2 tablespoons unsweetened cocoa
2 tablespoons water

Frosting Ingredients:

1/4 cup Butter, softened
1 1/2 cups powdered sugar
1/3 cup unsweetened cocoa
1/2 teaspoon gluten-free vanilla
2 to 3 tablespoons milk

Heat oven to 350°F. Grease and flour 8-inch square baking pan. Set aside.

Stir together flour blend, baking powder and salt in large bowl. Set aside.

Beat 3/4 cup sugar and 1/2 cup butter in large bowl at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition.

Place 1 cup batter into small bowl. Add remaining 2 tablespoons sugar, 2 tablespoons cocoa and water; stir until well mixed.

Spoon 3/4 plain batter into bottom of prepared pan. Spoon chocolate batter over plain batter. Spoon remaining plain batter on top, allowing some of chocolate batter to show through. Swirl two batters together gently with knife or spatula for marbled effect.

Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.

Beat 1/4 cup butter in medium bowl at medium speed until creamy. Gradually beat in powdered sugar, 1/3 cup cocoa, vanilla and enough milk for desired spreading consistency. Frost cooled cake.

Gluten-Free Flour Blend: To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using.

YUM~~~
Leslie

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Linda Lansford says:

I want to try the cookies

Marcia Goss says:

My daughter just tried Bob’s Red Mill Brand Whole Grain Bread Mix. She just recently discovered an intolerence to gluten.

Maureen says:

I tweeted on Twitter..

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Colleen says:

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Colleen says:

I think the Banana Cupcakes with Browned Butter Frosting
look really yummy

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Cara says:

I have celiac disease, so I definitely love gluten free! I don’t really have a favorite recipe, but I do a lot of fresh fruits and vegetables.

Rita A. says:

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Kelly Ann T. says:

Here is my recipe for gluten free pumpkin pie
3/4 cup white sugar
1/2 cup gluten-free baking mix
2 Tablespoons margarine
1 13-ounce can evaporated milk (or 1 1/4 cups Coffee Rich)
2 teaspoons gluten-free vanilla
2 eggs
1 16-ounce can pumpkin
2 1/2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon nutmeg)

Directions

Preheat oven to 350 degrees. Beat all ingredients until smooth – one minute in the blender. Pour into a lightly greased 9 or 10 inch pie pan. Bake until knife inserted in center comes out clean, checking at 45 minutes. Optional: add ¾ cup chopped pecans in mixture before pouring into pan. Garnish with whipped cream.

Rita A. says:

My family does not have a problem with Gluten but a best friend does. She makes this recipe from Allrecipes.com http://allrecipes.com/Recipe/Buckeyes-I/Detail.aspx

Melanie says:

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Melanie says:

Easy Gluten Free Rice & Banana Pudding
1 cup hot cooked rice
1/3 cup sugar
1/3 cup whipping cream, whipped
1 large firm banana, sliced

Directions
1-In a bowl, combine rice and sugar and mix well.
2-Cool completely, then fold in whipped cream and banana.
3-Cover and refrigerate until ready to serve.
4-Spoon into serving dishes

Anissa says:

We just tried the Devil’s Food mix on Sunday and yum! We had black bottom cupcakes (prepare the mix as usual and spoon in some cream cheese filling at the bottom before baking).

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April says:

Thank you SO much for having this givaway. My husband is allergic to gluten so having gluten free baking mixes will be so great around our house. Here’s a recipe for cookies!

HAYSTACK COOKIES

2 c. sugar
1/2 c. milk
4 tbsp. cocoa
1 stick butter
1/2 c. peanut butter
2 1/2 c. oatmeal
2 tsp. vanilla

Cook sugar, milk, butter and cocoa together for 1 1/2 minutes. After it boils, remove from heat and quickly add the remaining ingredients. Drop by spoonfuls on waxed paper. Let cool.

Ursula says:

My daughter has Celiac and it has been a challenge to bake Gluten Free. Would love to try these new mixes. In the past we’ve used a GF cake mix but did not like the texture. Therefore, I don’t have any recipes to share. We just buy the pre-made GF cookies by Glutino.

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zebastyandylan: I just entered the Betty Crocker “Sweet Moments” Giveaway @MommyGoggles!
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Beverly says:

Easy Skillet Cornbread

Ingredients:

1 ½ cups plain yellow cornmeal
½ cup cornstarch or tapioca starch (gluten free starch you prefer)
½ teaspoon baking powder
2 eggs, slightly beaten
2 tablespoons oil1
½ cups buttermilk (or non-dairy milk + 1 tablespoon lemon juice)
1 tablespoon oil (for cast iron skillet)
Directions:

Preheat oven to 425 degrees. In a large bowl mix all dry ingredients together and make a well in the center. Add beaten eggs, oil, and buttermilk. Mix together thoroughly with dry ingredients. Place 1 tablespoon of oil in your cast iron skillet and swirl around to coat. Place the greased cast iron skillet in the hot oven for 5 minutes . (The action of preheating the iron skillet will ensure you get that crispy delicious crust that is traditional in southern cornbread!) Using an oven mitt, remove the hot cast iron skillet from the oven and add the cornbread batter. Place back in oven and bake for 15-20 minutes until golden brown and crisp. A toothpick inserted in the middle should come out clean. Serve immediately while hot and crisp!

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Cindy Merrill says:

Oatbran Bread: 3 cups oatflour, 1/2 cup rolled oats, 1 tbsp Molasses, 2 tbsp. oil, 1 1/2 cup warm water, 1 pkg. Organic yeast
Add liquids first, them flour, oats then yeast- turn bread machine to whole grain. Makes 1 1/2 pd loaf

Joanne Schultz says:

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barbara wright says:

I’m subscribed with Google Reader.

BTW – I called the 800 number you listed. That’s the regular Betty Crocker phone number, so it’s not as simple as recording your name and address. You have to select option #4 to actually talk to a person during regular business hours to get the coupon.

barbara wright says:

Gluten Free Brownies

* 2/3 cup gluten-free baking mix
* 1/2 cup cornstarch
* 1 cup sugar
* 1 cup packed brown sugar
* 3/4 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 2 eggs, beaten
* 3/4 cup margarine, melted

1. Preheat oven to 350 degrees, and grease an 8×8 inch square baking dish.
2. Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter. Pour into the 8×8 pan.
3. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.