ROUND II: Betty Crocker Gluten Free Challenge: CAKE MIXES
Gluten-FREE Cake Mixes vs. Gluten-FULL Super Moist Cake Mixes
The second round of the Betty Crocker Gluten Free Challenge, where gluten-eating friends and family compared the new Betty Crocker gluten-free baking mixes against the traditional gluten-filled Betty Crocker comparable mixes, is the taste-test for the CAKE MIXES!
There are two types of Betty Crocker Gluten Free Cake Mixes: Devil’s Food and Yellow. Since cupcakes are more fun – I decided to go that route, rather than a sheet or layered cake. After all, this was a fun day!
Thanks to Betty and her gang over at General Mills, walking down the baking aisle at your local grocer will soon become a cakewalk. Easy, effortless, readily available… and according to their website, affordable. If you see someone skipping down the baking aisle at your local grocer this summer, you can place a bet they’re on a gluten-free diet.
But – How do the gluten-free cake mixes compare in taste?
Let’s first start with the Devil’s Food:
The taste-testers could find “little to no” difference in the taste, texture (and look once they became un-blindfolded) between the gluten-FREE vs. gluten-FULL Devil’s Food Cake Mixes. Both were describe as being “chocolaty” and “moist”. No difference at all between the two. Good news for the gluten-free version!
I liked the gluten-free Devil’s Food Cake Mix. I think it tastes just like a chocolate cupcake should… sweet, chocolaty, moist, and soft. Perfect! Easy to make too.
The ingredients needed to make the gluten-free Devil’s Food Cake were: ½ teaspoon gluten-free vanilla, 2 eggs and 5 tablespoons butter (Note: there are instructions on the General Mills website explaining how to make the brownies if you want to substitute the butter) and 1 cup of low-fat buttermilk or low-fat yogurt (I used Stonyfield Farm). The package ingredients do include soy.
I think next time I may try to use vanilla low-fat yogurt – since the plain low-fat yogurt can be hard to track down in the dairy case – and I was forced to buy a huge container of it.
Next, let’s move onto the Yellow Cake Mix:
The taste-testers could find little to no difference in the look of the gluten-FREE vs. gluten-FULL Yellow Cake Mixes. However, they thought that the Gluten-FREE mix was not as “sweet” as the Gluten-FULL mix. They also thought that the gluten-FREE cupcake was crispier around the edges, which some thought was a good thing.
I personally loved the gluten-free Yellow Cake Mix! I think it tasted perfect… fluffy, a touch of vanilla, and just the perfect sweetness. I liked the crispy outside and spongy inside.
The gluten-free kids that tried these cupcakes LOVED them! Birthday parties will be a lot sweeter this summer when these mixes are available… =)
Basically, I think that General Mills takes the cake on these two Gluten-free Baking Mixes. Good Job!
All of the General Mills Gluten Free Dessert Mixes are made in a gluten free processing facility.