Gluten Free Betty Crocker Mix Ingredients

I don't know about you, but I have heard nothing more talked about in the Gluten Free Community than the new Gluten Free Betty Crocker Mixes. Blogs, Twitter and forums have just been buzzing with news on these mixes - reviews, speculation, location and more. The one question that I have heard more than any other is what are the ingredients? Unforuntely, that information is not provided on their website nor on any other place on the internet that I have found. Today, however, that changes! I am most excited and happy to share with you screen shots of the packaging, including the ingredients!!! The images are courtesy General Mills.

You can click on the above images to enlarge them. I have typed them out too in case the files are too large and take too long for you to download:
Yellow Cake: Rice Flour, Potato Starch, Sugar, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Xanthan Gum, Salt.
Devils Food Cake: Sugar, Rice Flour, Potato Starch, Cocoa Processed wtih Alkali, Tapioca Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Salt, Guar Gum.
Chocolate Brownies: Sugar, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Cocoa Processed wtih Alkali, Rice Flour, Potato Starch, Corn Starch, Xanthan Gum, Salt.
Chocolate Chip Cookies: Rice Flour, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Brown Sugar, Sugar, Potato Starch, Potato Flour, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate) Salt.
As you can see, all the mixes are gluten, dairy and soy protein free. The Chocolate Brownies and the Chocolate Chip Cookies do contain soy lecithin and the Yellow and Devils Food Cake may contain soy - I imagine from sharing the same line as the soy lecithin filled treats.

Personally, I'm pretty excited about these mixes. I will probably still continue to make some of my desserts from scratch but these mixes will be great to have on hand for when I need something quickly, to buy when I am traveling (assuming they widely distribute them) or to direct family or friends to use when they want to make something safely for me! Speaking of which, you may be wondering how to make these dairy free. Again, I don't have these in-hand, but I will probably either just replace the butter with Spectrum Spread one for one - or, the Betty Crocker website does offer No-Butter Instructions that might be good to follow. And, if it calls for milk, I plan on using my favorite - Living Harvest Hemp Milk. The web site also has a recipes section using these gluten free mixes.

I haven't been able to find these in my area yet, so I can't provide you with a review right now. Once I have tried them, I will be sure to post my thoughts!

Clara's Gluten Free Whole Grain Blend

When it comes to baking, I am totally in love with Ginger Lemon Girl's Master Mix. I love that it is mostly whole grain (brown rice and certified gluten free oat) and that I can use it just like I used to use Bisquick in the days before going gluten free. And, it's easy to make dairy and soy free too. I just replace the powdered milk with Vance's Dari Free or I simply use more tapioca starch. And, I replace the shortening with Spectrum Spread.

Yes, it's an awesome mix if you haven't used it before. But, what I've been lacking is an awesome all-purpose mix. There are tons of recipes out there with lots of different uses, flours and from various sources. I have used several in the past, but have yet to really commit to one as my favorite for one main reason - whole grains. So many of them are based on a lot of white rice flour or on a lot of starches. I really wanted something that had more whole grains and was healthy.

Well, it is with great excitement and extreme pleasure that I present to you my new, very own, Gluten Free Whole Grain Blend. It is just a bit over 1/3 starch - giving you enough lift, but also contains plenty of grains for your health! So far, it has served me well, but if you do decide to try the mix, please leave me a comment with your results. I would really like to know how it is working for everyone.

Clara's Gluten Free Whole Grain Blend
from Clara Ogren, Six Food Intolerance Living
Makes 8.5 cups

2 1/2 cups brown rice flour
2 1/4 cups tapioca starch
2 cups sorghum flour
1/2 cup sweet rice flour
1/2 cup millet flour
1/2 cup certified gluten free oat flour (can replace with more sorghum or millet flour)
1/4 cup flaxseed meal



The opinions and thoughts expressed here are purely my own and are not coerced, swayed or influenced by a company, organization or other person. The information contained here is to the best of my knowledge at the date posted. I am NOT an expert and am NOT responsible for anything that you do with this information. Please do your own research, seek out professionals and read all ingredients yourself in order to ensure that the choices you make are right for your lifestyle.

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