Betty Crocker Gluten Free Dessert Mixes – Review and Giveaway!

Posted on July 13, 2009 by callmeabookworm
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Hurray – Betty Crocker® Gluten Free Dessert Mixes are making their way onto grocery shelves this summer! There are four new dessert options – all made in a gluten-free processing facility.

  • Betty Crocker Gluten Free Yellow Cake Mix
  • Betty Crocker Gluten Free Devil´s Food Cake Mix
  • Betty Crocker Gluten Free Brownie Mix
  • Betty Crocker Gluten Free Chocolate Chip Cookie Mix

As I´m sure you know, until now baking for yourself or a loved one who has celiac disease often meant preparing two kinds of sweet treats for one gathering – one for the gluten-free eater and another for everyone else. Also gluten-free mixes were often difficult to find and required a separate trip to a specialty grocery store. With the easy-to-find Betty Crocker Gluten Free Dessert Mixes, we can once again enjoy – and share – these sweet moments and desserts with everyone.

And, gluten free is tasty too – these new mixes create a sweet treat that´s truly delicious from everyone´s perspective, even those who do not follow a gluten-free diet. We don’t and yet we spent this weekend enjoying these delicious gluten-free brownies and the cookies were just fantastic – my toddler who is mighty finicky eater had no problem gobbling these up!

Click HERE to visit the Betty Crocker website’s FAQ’s about their gluten free products and labeling. Also, you can clip Box Top Coupons on Betty Crocker® Gluten Free Dessert Mixes and hundreds of your other favorite products, too. Visit Box Tops for Education to learn more. You can also call 1-800-446-1898 to request a free coupon for one of the new gluten free mixes and to also receive information about General Mills´ growing set of gluten free products.

*************

GIVEAWAY

For more details, and to enter the giveaway : CLICK this link

Deadline – Midnight CST of August 4, 2009.

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*** This product was received for review consideration. No other compensation was provided. The information provided here at the A Bookworm Mom’s Diary blog is for entertainment purposes only and reflect only the personal opinion of this blogger. Readers of this blog reading and/or using any of the information they glean here, do so at their own risk. ***

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146 Responses

  1. Cheryl F. (The Lucky Ladybug), on July 16th, 2009 at 1:33 am Said:

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  33. zanesmommy2008, on July 16th, 2009 at 9:58 pm Said:

    BUTTERSCOTCH PEANUT BARS
    Bar Ingredients:

    1/2 cup butterscotch-flavored baking chips
    1/2 cup peanut butter
    1/4 cup LAND O LAKES® Butter
    1/2 cup salted Spanish peanuts or salted peanuts
    1 1/2 cups miniature marshmallows

    Glaze Ingredients:

    1/4 cup milk chocolate chips
    2 teaspoon shortening

    Melt butterscotch chips, peanut butter and butter over low heat in 3-quart saucepan, stirring constantly, until smooth (3 to 5 minutes). Cool 5 minutes.

    Stir in peanuts. Stir in marshmallows. Pour into buttered 8-inch square pan. Cover; refrigerate until set (about 30 minutes).

    Melt milk chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until melted (1 to 3 minutes). Drizzle over bars. Cover; refrigerate until chocolate is set (about 30 minutes).

    Cut into bars. Cover; store refrigerated.

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

    thegrants(at)live(dot)com

  34. zanesmommy2008, on July 16th, 2009 at 9:58 pm Said:

    BUTTERSCOTCH PEANUT BARS
    Bar Ingredients:

    1/2 cup butterscotch-flavored baking chips
    1/2 cup peanut butter
    1/4 cup LAND O LAKES® Butter
    1/2 cup salted Spanish peanuts or salted peanuts
    1 1/2 cups miniature marshmallows

    Glaze Ingredients:

    1/4 cup milk chocolate chips
    2 teaspoon shortening

    Melt butterscotch chips, peanut butter and butter over low heat in 3-quart saucepan, stirring constantly, until smooth (3 to 5 minutes). Cool 5 minutes.

    Stir in peanuts. Stir in marshmallows. Pour into buttered 8-inch square pan. Cover; refrigerate until set (about 30 minutes).

    Melt milk chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until melted (1 to 3 minutes). Drizzle over bars. Cover; refrigerate until chocolate is set (about 30 minutes).

    Cut into bars. Cover; store refrigerated.

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

    thegrants(at)live(dot)com

  35. zanesmommy2008, on July 16th, 2009 at 10:07 pm Said:

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  36. zanesmommy2008, on July 16th, 2009 at 10:07 pm Said:

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  37. coriwestphal, on July 17th, 2009 at 3:21 am Said:

    Peach Clouds
    6 egg whites
    1/4 teaspoon salt
    1/2 teaspoon cream of tartar
    1 1/2 cups white sugar
    1 teaspoon vanilla extract
    6 fresh peaches – peeled, pitted and sliced

    1. Preheat oven to 450 degrees F (230 degrees C).
    2. Beat egg whites in clean, dry bowl with electric mixer for 2 minutes. Beat in salt and cream of tartar. Continue beating and pour in sugar, a few tablespoons at a time, until mixture is glossy and stiff peaks form. Fold in vanilla.
    3. Place in greased pie plate or spoon or pipe onto parchment-lined baking sheets.
    4. Place in preheated oven and turn oven off. Leave meringue in unopened oven 8 hours or overnight. To serve, place meringue on serving platter and arrange peaches on top.

  38. coriwestphal, on July 17th, 2009 at 3:21 am Said:

    Peach Clouds
    6 egg whites
    1/4 teaspoon salt
    1/2 teaspoon cream of tartar
    1 1/2 cups white sugar
    1 teaspoon vanilla extract
    6 fresh peaches – peeled, pitted and sliced

    1. Preheat oven to 450 degrees F (230 degrees C).
    2. Beat egg whites in clean, dry bowl with electric mixer for 2 minutes. Beat in salt and cream of tartar. Continue beating and pour in sugar, a few tablespoons at a time, until mixture is glossy and stiff peaks form. Fold in vanilla.
    3. Place in greased pie plate or spoon or pipe onto parchment-lined baking sheets.
    4. Place in preheated oven and turn oven off. Leave meringue in unopened oven 8 hours or overnight. To serve, place meringue on serving platter and arrange peaches on top.

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