Posts Tagged Betty Crocker Gluten Free

Gluten Free Waffles & Waffle Bar!

Feb 5

Posted by Maureen in Hold the Gluten Blog, Recipes: Breakfast | No Comments

Our family loves breakfast! Breakfast for breakfast. Breakfast for lunch. Breakfast for dinner.  Who doesn’t love gluten-free waffles?

gluten free waffles

If you don’t have a waffle maker in your kitchen gadget arsenal, stop everything (well finish this post first), run to the nearest kitchen gadget store, and buy one! My waffle maker is one of my go-to appliances. The kids love waffles for our weekend family breakfasts. Since weekdays are absolutely crazy with school, soccer, piano, gymnastics, and other random sports the kids are involved in, I’ll cook up a large batch of waffles and freeze them for a quick breakfast during the week. Waffles are also the PERFECT substitute for bread!  Think BLT, egg and cheese, or (one of my favs) Nutella and Nutella with some extra Nutella on the side (I have a bad obsession with this stuff).

I’m going to share one of my special recipes: PB&J Waffles. I am a self-proclaimed expert on all things peanut butter & jelly since I ate a PB&J sandwich every.single.day from Kindergarten to High School.  Seriously, I’m not kidding… Why not take this waffle craze a step further and host your own Waffle Bar? Imagine how fun Sunday Brunch will be at your house!

Gluten-Free PB&J Waffles
Makes 4 six-inch waffles

1 1/3 cups Bisquick Gluten-Free mix
1 ¼ cups milk
3 Tbsp vegetable oil
1 egg
¼ cup creamy peanut butter
1 ½ cups of warmed jelly

1. Stir ingredients until blended
2. Pour onto center of hot greased waffle maker, close lid
3. Bake according to waffle maker instructions
4. Remove waffle and serve with warmed jelly in place of syrup

Host Your Own Waffle Bar!
Hosting your own Waffle Bar is SO easy… Here are some topping ideas to include in your buffet. Get as creative as you like, the possibilities are endless to what you can top a waffle with!

Sweet Waffle Toppings
Bananas
Chocolate Chips
Blackberries
Raspberries
Homemade Whipped Cream
Maple Syrup
Cinnamon & Sugar

Savory Waffle Toppings
Crumbled Bacon
Caramelized Onions
Cheddar Cheese
Diced Ham
Sliced Almonds

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Gluten Free Coffee Cake

Oct 19

Posted by Maureen in GF Recipe Compilation, Hold the Gluten Blog, Recipes: Breakfast | 3 Comments

gluten free

The holidays are coming!

Let the panic/stress/I’m off my rocker festivities begin!  All joking aside, I seriously love celebrating the holiday season by serving up a delicious breakfast buffet.  Breakfast is much more manageable than attempting to clean a turkey and make like 26 side dishes from scratch.  Don’t forget the hand stamped and embossed place cards.  Yeah, I’m so over it!  Why not join my holiday mutiny and kick off your celebration with a warm and cozy gluten free breakfast?  Since we’re all family here at Hold The Gluten, I’m sharing my Good Morning Gluten Free Coffee Cake recipe with you!  Now don’t you feel special?!  You’ll not only find the cinnamon-sugary streusel mix on the top of this fabulous coffee cake, but in the center as well.  Can you say gluten free goodness?  I would but my mouth is totally full of coffee cake…

gluten free

Good Morning Gluten Free Coffee Cake Recipe

Streusel Mix
2/3 cup Bisquick Gluten Free mix
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
½ cup butter

Coffee Cake
2 ½ cups Bisquick Gluten Free mix
¼ cup sugar
¾ cup milk
2 teaspoons vanilla
4 eggs
½ cup sour cream

Pre-heat oven oven to 350°F. Spray an 11-inch round springform pan with cooking spray. In a small bowl, prepare the streusel mix using 2/3 cup Bisquick mix, brown sugar and cinnamon.  Cut in butter, using a mixer until mixture is crumbly; set aside.  In medium bowl, stir all coffee cake ingredients until blended. Spread half of the coffee cake batter in pan; sprinkle with half of the streusel topping, spread remaining batter and then top with remaining streusel topping.  Bake 35 minutes or until golden brown. Serve warm! Store tightly covered.

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Gluten Free Peanut Butter Pancakes

Oct 11

Posted by Maureen in GF Recipe Compilation, Hold the Gluten Blog, Recipes: Breakfast | 3 Comments

 

gluten free pancakes

As a little girl, pancakes for supper was a special treat.  We’d feast on stacks of pancakes, crispy bacon (nom nom nom), and hash browns.  What kid wouldn’t love a meal like that?  Way better than roast beef and (gag) turnips.  Although watching my grandfather eat scrapple still traumatizes me just a bit even to this day.  That stuff is just nasty!  To keep the tradition going, my kids and I eat a lot of pancakes for dinner.  We even get a little crazy and add chocolate or vanilla chips or fresh berries.  A few nights ago I decided to add a little chunky peanut butter to the batter.  The result?  Totally awesome!

Peanut Butter Pancakes

1 cup Gluten Free Bisquick Mix
1 cup milk
2 tbsp oil
1 egg
2 tbsp peanut butter

Stir ingredients until blended.  Make sure the peanut butter is thorouglhy mixed in.  Pour 1/4 cup of the batter onto a hot greased griddle.  Cook until the batter starts to form bubbles and the edges are dry.  Flip pancake and cook until golden brown.  Serve with warm maple syrup.  Makes about 8 pancakes (we like ours on the big side).

 hold the gluten

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How to be a Happy Gluten Free Camper!

Aug 4

Posted by Maureen in Celiac "101", Hold the Gluten Blog | 3 Comments

gluten free smore

Ahhhh, the great outdoors.  There’s nothing quite like enjoying the company of family and friends while kicking back in nature.  If you are planning on getting your recreation on, here are some tips and advice to a fun and successful camping trip!

Breakfast Menu

Just because you are away from home (and your kitchen), doesn’t mean that you can’t have a tasty and filling breakfast.  How about toasting a delicious Udi’s bagel and topping it with cream cheese or even making it into a bacon, egg, and cheese sandwich?  Break out the cast iron pan and whip up some chocolate chip pancakes using Gluten Free Bisquick.  Gluten Free Chex Cereal with fresh fruit is a great start to the day as well.  Don’t forget your percolator for freshly brewed coffee!

Lunch

Lunch is time to recharge and refuel.  What’s more filling than a peanut butter and jelly sandwich on Udi’s Whole Grain Bread?  You could get really adventurous and try my favorite sandwich – peanut butter and bacon!  It sounds a bit vile, but I promise you’ll be hooked once you taste it.  Homemade or store bought soup warmed over the campfire is another great choice.  You could always keep it light with yogurt topped with gluten free granola and mixed berries.

Mid-Day Snacks

I am obsessed with making my own gluten free Chex Mix!  It’s so easy to make and very portable.  The Chili and Garlic Chex Mix is my favorite, but the possibilities are endless.  Another great snack option is fruits and veggies.  Crunchy apples or carrot sticks will tide you over till the dinner bell sounds.  Some grab and go ideas are Larabars, Nature Valley Nut Crunch bars, or Glutino Pretzels.

Dinner

Pack some gluten free hamburger or hot dog buns so you can grill up a gluten free sausage with peppers and onions or a double decker hamburger.  Roasted potatoes and veggies cooked in a tin foil pouch are an easy side.  Premix all of the dry ingredients at home for skillet cornbread and add the wet ingredients at the campsite for traditional camping fare.  Get shucking and serve up grilled corn with chili-lime spread.  Grilled corn on the cob has such awesome flavor!

Dessert

What’s a camping trip without s’mores?  I’ve taste tested the Kinnikinnick GF Graham Crackers and they are awesome for s’more making?  Or be creative by using two Betty Crocker Gluten Free Cookies to sandwich your chocolate and roasted marshmallow.  Just bake the cookies ahead of time and store them in an airtight container in your cooler.  Premade Gluten Free Brownies or Gooey Rice Krispie Treats are also a well-deserved treat after a day of exploring.

A little pre-planning will help to make your camping trip an awesome experience.  Remember to pack your own utensils and pans to avoid cross contamination.  Be sure to educate your fellow campers of your gluten intolerance and the need to keep your foods separate from their gluten filled eats.

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Gluten Free Cake Pops!

Jul 5

Posted by Maureen in Hold the Gluten Blog, Recipes: Desserts & Baked Goods | 3 Comments

Gluten Free Cake Pops

Birthdays are a time of celebration (and an excuse shamelessly to eat lots of cake!).   I’m beyond happy that gluten free dessert options have come such a long way!  I remember my first gluten free birthday.  Truth be told, “pre-celiac” my version of baking involved going to the bakery and buying something.  It was safer for all involved if I steered clear of the oven.  Then I went gluten free and I was basically forced to become one with my kitchen, 15 different types of gluten free flour, and a strange ingredient called Xanthan Gum.  I baked my first birthday cake and it was a disaster.  It tasted like burnt cardboard and looked like a squashed pancake.  However, in the past six years, I’ve learned to (gasp) enjoy baking!  I love creating new gluten free recipes and coming up with fun and tasty treats.  If I can do it, you can too!   Want to get creative for your next sans gluten birthday dessert?  This recipe was a huge hit with adults and kids alike.

gluten free cake pops

 

Gluten Free Chocolate Cake Pops Recipe

Cake:
1 box of Gluten Free Devil’s Food Cake Mix (I used Betty Crocker)
1 stick of butter
3 eggs
1 cup water

Icing:
8 ounce cream cheese (softened)
¼ cup of butter (softened)
1 cup confectioners sugar
½ tablespoon of milk
1 teaspoon vanilla extract

Additional Items:
2 packages of lollipop sticks (from local craft store)
Parchment paper
2 packages (four cups) white or dark chocolate chips
Sprinkles, non-pareils, sugar beads, or shaped sprinkles

I followed the directions on the Betty Crocker Gluten Free Devil’s Food Cake Mix box.  Let the cake cool completely.  Now for the fun part, plop cake into a large bowl and begin breaking it up with your fingers.   In a separate bowl, cream together one 8-ounce package of softened cream cheese, ¼ cup softened butter, 1 cup of confectioners sugar, 1 teaspoon of milk, & 1 teaspoon vanilla extract.   Once the mixture is fully creamed and smooth (if necessary, add a bit more milk), transfer the mixture into the bowl of crumbled cake.  Using your hands, combine the cake and icing.  Transfer cake/icing mix to refrigerator for 15 minutes.  Line a cookie sheet with parchment paper.  Roll mixture into 1 – 2 inch balls and place on cookie sheet.  Once all balls are formed, insert a lollipop stick into each cake ball.  Pop the cookie sheet into the freezer for 15 minutes.  While cake pops are freezing, begin melting your chocolate in a double boiler (or microwave) in a deep bowl.  Begin dipping each cake ball completely into the chocolate.   Get creative and sprinkle on whatever toppings you’d like!  Place lollipop back on parchment paper and allow chocolate to harden.  FYI, these can be frozen for a future celebration!  Makes approximately 40 cake pops.

gluten free cake crumbsgluten free white chocolate

gluten free decorated cake pops

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Gluten Free Chocolate Chip Cookie Cake!

Jun 30

Posted by Maureen in GF Product Reviews, Hold the Gluten Blog, Recipes: Desserts & Baked Goods | No Comments

Cake or ice cream?  Tiara or party hat?  Big bash or intimate celebration?  We all like a birthday (or other festivity) with options.  Not only can we gluten free peeps have our cake, but thanks to Betty Crocker Gluten Free Chocolate Chip Cookie Mix we have other tasty choices!  I was super excited when I (insert modesty here) ingeniously decided to use Betty Crocker’s GF Cookie Mix to create a ginormous and scrumptious cookie cake!  I’m sure you’ve all seen cookie cakes in your local grocery store.  However, those cakes are loaded with gluten (boo hiss).  So I easily made my own gluten free cookie cake and it ended up costing less than the price of a store bought cake!  That’s a big ol’ win/win in my book.

Here’s how to make your very own gluten free cookie cake:  follow the directions on the Betty Crocker gluten free cookie mix box.  When cookie mix is a soft crumbly dough, transfer it to a 10 inch pie pan.  Evenly press the cookie dough around the base of the pie pan.  Bake at 350 degrees for 20 – 25 minutes (cookie will be light golden brown).  Let cool completely before decorating.  To decorate this cookie the size of sputnik, I used Betty Crocker Easy Flow Decorating Icing (it comes with four tips for different style options).

Before you blow out the candles, don’t forget to make a wish!

Disclaimer: please don’t judge me on my cake decorating “skills” cause I have none!

 

gluten free cookie cake

 

gluten free cookie cake

 

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Traversing the Grocery Store – Gluten Free

May 25

Posted by Maureen in Celiac "101" | 5 Comments

I remember when I first went gluten free; I would spend hours at the grocery store.   Fear not!  You can easily tackle gluten free food shopping with some important tips in mind:

1)      Do your research and create a list before you shop.  Compile a “cheat sheet” of what is gluten free before hitting the supermarket and bring your reference guide with you.

2)      Stop by the customer service desk.  Many grocery stores are now providing a list of gluten free products they carry in store.  Some stores even have a downloadable version you can access online.

3)      Shop the perimeter of the store.  Naturally gluten free fruits and veggies, meats, poultry, fish and dairy products can be found in the outer aisles of most grocery stores.

4)      Explore the inner aisles for gluten free finds such as canned goods, rice, corn tortillas, Frito Lay snacks, Chex gluten free cereal, Betty Crocker Gluten Free cake, cookie and brownie mixes, and Gluten Free Bisquick.  Chain stores as well as food stores such as Target, Trader Joes, Wegmans, and Whole Foods also carry a nice selection of gluten free food products.

5)      Speak to the store manager.  Is there a certain gluten free food that you are wishing your store would carry?  Talk to the manager and ask to fill out a product request form.

6)      Read all labels.  As time consuming as it may be, reading ingredient labels is the one way you can make absolutely certain if a product is gluten free.

7)      Shop during non-peak times.  If at all possible, plan to do your shopping during a time when your grocery store is not busy (early morning, late evening, weekdays).  You’ll feel less pressured when the aisles aren’t jam packed with frenzied shoppers.

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Betty Crocker Hamburger Helper No Longer Gluten Free

May 18

Posted by Maureen in GF Product Reviews | 6 Comments

Gluten Free Hamburger HelperThis past Sunday, I posted on my Hold The Gluten Facebook Page that three of the Betty Crocker Hamburger Helpers which are currently gluten free (Cheesy Hashbrown, Asian Helper Chicken Fried Rice and Asian Helper Beef Fried Rice) will soon no longer be gluten free.

Dominic Alcocer of General Mills alerted me to this impending change.  According to Dominic,

This is due to a change in manufacturing facilities, and although gluten will not be used as an ingredient in any of the three products, we will no longer be able to guarantee that they will be free from cross-contamination.

Logistically, at the shelf, we are making efforts to minimize overlap and confusion.  You may, however find both gluten-free and gluten containing product on the shelf at the same time while the new product works its way through the distribution system. Our recommendation (which of course you don’t need to be reminded of) is to read the information on the ingredient list. The callout “May Contain Wheat“ will communicate which product has the potential of containing gluten.

While this decision is necessary for the Helpers line of product, it doesn’t change, in any way, General Mills’ overall commitment to the gluten-free community which goes all the way to the top of our organization.   We understand that keeping track of ingredient changes in products is one of the greatest challenges in living gluten freely, and would like to request your help to communicate this change to your readers to maximize awareness and keep the gluten free community informed.

As much as I’m disappointed that Hamburger Helper will no longer be gluten free (the more gluten free mainstream foods, the better), I give General Mills credit for communicating this change via so many avenues.  Even us gluten free “veterans” sometimes tend to grab and go with foods we know are GF (totally guilty!).

If you can’t get enough Gluten Free Hamburger Helper, stock up now!  Just be sure to look for the Gluten Free label!

 

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Gluten Free Chocolate Orange Cupcakes with Orange Cream Cheese Icing

Dec 12

Posted by Maureen in GF Recipe Compilation, Recipes: Desserts & Baked Goods | 13 Comments

Gluten Free Chocolat Orange Cupcakes

These cupcakes are beyond good!  If you are craving a moist, chocolaty, decadent but easy dessert, look no further than this recipe.  I made these cupcakes for Thanksgiving and my entire gluten-eating family raved about them!  The addition of buttermilk and sour cream helps make the cupcake moist beyond belief.  The hint of orange brings another flavor level to your basic chocolate cupcake.  Be forewarned, these cupcakes are so darn good you probably won’t want to share!

Gluten Free Chocolate Cupcakes

Gluten Free Chocolate Orange Cupcakes

1 box Betty Crocker GF Devil’s Food Cake Mix
1 cup buttermilk
1 stick butter (1/2 cup), softened
3 eggs
1 cup orange juice
1 cup sour cream
1 4-ounce packet of instant chocolate pudding mix
orange zest

Preheat oven to 350 degrees.  Beat cake mix, buttermilk, butter, eggs, orange juice, sour cream, chocolate pudding mix, and orange zest in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally.   Pour into prepared cupcake pan (filling 2/3 way).   Bake for 18 – 23 minutes (until wooden toothpick inserted into center of cupcake comes out clean).  Cool completely before frosting.  Makes approximately two dozen cupcakes.

Orange Cream Cheese Icing

1 16-ounce can Betty Crocker cream cheese icing
1 8-ounce block of cream cheese, softened
2 teaspoons orange juice
1/2 teaspoon orange extract
orange zest

Using an electric mixer, blend icing, cream cheese, orange juice, orange extract, and orange zest until thoroughly combined.

Gluten Free Cupcakes

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A Gluten Free Thanksgiving IS Possible!

Nov 18

Posted by Maureen in Celiac "101", Recipes: Desserts & Baked Goods | 3 Comments

When I was first diagnosed with Celiac Disease, Thanksgiving was a holiday that came with much trepidation.  Truth be told, Aunt Edna’s gelatin mold was indeed a bit scary, but my big fear was how to survive Thanksgiving gluten-free.  Our dinner table was traditionally laden with gluten-filled fare such as stuffing, rolls, gravy, and pies.  As a “newbie”, I envisioned myself munching on a piece of cardboard in the corner (most likely at the kid’s table).  Fear not!  Thanksgiving (and any other holiday) can be deliciously gluten-free.  A little research, planning, and flexibility will help you to have a Thanksgiving that rivals years past.

Bird is the Word: Did you know that some brands of turkey contain gluten as an additive?  To make sure you select a gluten free turkey, always check the ingredient list.  Gluten free turkey brands include Empire Kosher, Honeysuckle White, Jennie-O, Perdue, Sheltons, & Shadybrook Farms.

Break Some Gluten Free Bread: Serve up a batch of gluten free biscuits in no time by using Betty Crocker Gluten Free Bisquick Mix.

Get Stuffed: Check out my post for some savory Gluten Free Stuffing.  Want to try something different?  How about a rice-based stuffing?

Hop on the Gravy Train: Sure, “traditional” gravy is made from a flour base.  However, you can make a mouthwatering gluten free country-style gravy with Betty Crocker’s Gluten Free Bisquick Mix as a base.  Or check out these gluten free gravy mixes:  Road’s End Organic Savory Herb Gravy, OrgraN Vegetarian Gravy, Maxwell’s Kitchen Brown Gravy.

Don’t Forget the Sides: Homemade cranberry sauce, fruit salad, candied yams, and mashed potatoes all make fabulous sides.

Time for Dessert! The possibilities are endless.  Since pumpkin is so often featured as the star of the show at Thanksgiving, pumpkin ice cream would be a delicious gluten free option.  A decadent (but easy) option is my Pumpkin Cheesecake with Rice Chex crust:

Pumpkin Cheesecake

Preheat oven to 350 degrees. Be sure to have cream cheese & eggs at room temperature.

Gluten Free Crust:

1/2 cup pecans
2 cups Rice Chex Gluten Free Cereal
8 gluten free Ginger Snap cookies
2 tablespoons brown sugar
2 tablespoons white sugar
1/4 cup butter (melted)
In a food processor grind pecans, cookies, & Rice Chex cereal until crushed & crumbly in texture (resembling ground almond meal). Add brown & white sugar and butter. Mix thoroughly. Press crumbs against the bottom of a 9 inch springform pan.

Cheesecake Filling:

3/4 cup canned pumpkin
1 1/8 cup white sugar
2 teaspoons cinnamon
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1 whole egg
4 egg yolks
3 (8-ounce) packages of cream cheese
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract

Combine pumpkin, 3/4 cup of white sugar, cinnamon, salt, ginger, mace, and 3 egg yolks. Whisk until thoroughly combined. Set pumpkin mixture aside.

Using a mixer, beat cream cheese until fluffy. Slowly incorporate 3/8 cup (=1/4 cup plus 2 tbsp) of white sugar, 1 whole egg, 1 egg yolk, whipping cream, cornstarch, orange and vanilla extract. Mix well. Add pumpkin mixture and combine thoroughly. Add batter to springform pan. Bake in center of oven for 50 to 55 minutes at 350 degrees. I placed a pan filled with water on the rack beneath the cheesecake to eliminate cracking and maintain moistness. Remove cheesecake from oven and cool for at least 1/2 hour before removing from pan.  Refrigerate prior to serving.

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