Gluten Free Mom

Betty Crocker Gluten Free Baking Kit - Giveaway and a Recipe for Streusel Cake

I get a lot of offers for giveaways on my blog and I try to only accept the good ones.  I think you will like this one.

Betty Crocker has added two new GF mixes to their lineup.  In addition to their Brownie and Cake Mixes, they are now selling a Sugar Cookie Mix and a Gluten Free Rice Flour Blend.  

To celebrate the launch of their new mixes, I have a Gluten Free Baking Kit to Giveaway.

 

This is a really nice kit that includes a rolling pin, kitchen timer, pastry brush, and spatula plus an 8" square cake pan. 

Now for the Giveaway

To enter the giveaway leave one comment on this post or one comment on my Facebook page with your type of favorite GF treat from cookies to strawberry pie (that is my favorite).

• This giveaway is limited to U.S. residents 18 and older.
• One entry per person
• The giveaway begins now and ends on June 19th  at 12:00 pm pacific time.

No purchase is necessary.  Odds of winning are based on the number of entries.  The winners will be randomly chosen and will be contacted by email.  The winner will have 24 hours to respond.  If the winner does not respond, a new winner will be randomly chosen.

 

Disclosure: The information and prize pack have been provided by General Mills through MyBlogSpark.”

 

This is Shelly's Recipe for Streusel Cake using the Betty Crocker Gluten Free Yellow Cake Mix

• 2 Tablespoons Brown Sugar
• 2 teaspoons Cinnamon

• 1 pkg Betty Crocker Yellow GF cake mix
• 1/2 cup sugar
• 2/3 Cup Cooking Oil (Wesson/Crisco)
• 4 eggs
• 1 Cup GF buttermilk (for dairy free we used 1 cup soy milk with 1 T of lemon juice)
• 2 teaspoons  Vanilla

Mix together the brown sugar and cinnamon and set aside. 　

Grease and flour a bundt pan. 

Combine remaining ingredients well and pour a little more than half into the bundt pan.  

Add the Brown Sugar/Cinnamon mix in a complete circle, careful not to touch the inside/outside of pan or it will burn.

Cover with the remaining batter.

Cook at 350 for about 55 minutes or until light golden brown on top.

Remove from pan and let cool. 

Top with cream cheese frosting.

Recipe for Gluten Free Fudge Brownies and Baking Tips from Chef Janet K

Baking gluten free can sometimes be tricky.   Here are some tips and a recipe from Chef Janet K.

Gluten-free baked goods sometimes need help in the light and airy department. You have no doubt experienced that loaf of gluten-free bread that could replace the 5 pound weights at the gym.

For cakes, muffins, breads and anything else that should be light and fluffy I have a couple of tips. First, you can replace some of the liquid (milk, water) with club soda and get it to the oven as quickly as possible. Second, separate the eggs, beat the whites to soft peaks and gently fold them in at the end.

Ready-made gluten-free flour blends are very expensive. It’s so easy to mix up your own and less than half the price.

To mix up your own gluten-free flour: gluten-free flour blends should be about 2/3 grain flour- like rice, sorghum, millet, teff, oat and buckwheat and 1/3 starches. Brown rice, white rice, sorghum and millet are great for sweet baked goods. Tapioca, corn and potato are the starches to use in your blend. Put it all in a big container with a lid and shake and turn vigorously to be sure that it is well combined.

Here’s my favorite brownie recipe.

These dark chocolate, gluten-free fudge brownies have a secret.

They have yam puree in them adding not just nutrients but moisture and richness. This also allows the recipe to use less fat.

So another secret? No rice flour. With all the information coming out about arsenic in rice, I have been experimenting more with flours like sorghum and millet. They both work well in baking by providing a nice neutral base.

 Gluten-Free Fudge Brownies with a Secret

Ingredients:

4 Tbsps unsalted butter
2/3 cup unsweetened cocoa powder
1 egg
2 tsps vanilla extract
1/8 tsp instant coffee powder/granules
1/4 c sorghum flour
3 Tbsps millet flour
3 Tbsps potato starch
1 Tbsp tapioca starch
1/4 tsp baking powder
1/4 tsp salt
1 c coconut or white sugar
2/3 cup prepared sweet potato puree or 1 medium-sized yam

Directions:

Pre-heat the oven to 350°

Generously grease an 8″ square pan with butter.

If you do not have a prepared sweet potato puree, rinse the yam. Microwave it on high for about 5-6 minutes turning it a couple of times for even cooking. Once it is cooked through, remove the skin and puree it in the food processor or with an electric mixer until smooth.

In a small sauce pan over low heat, melt the butter. Remove the pan from the heat and stir in the cocoa powder. Set aside to cool slightly.

In a small bowl, beat together the egg, vanilla extract and coffee until the coffee is dissolved

In a large mixing bowl, whisk together the flours, starches, baking powder and salt. Whisk in the sugar. Add the 2/3 cup potato and mix well. Add the egg mixture and mix well. Add the chocolate mixture and stir until it is completely incorporated.

Spread the batter into the pan and smooth out the top. Bake for 20 minutes until the top is barely dry and a tooth pick comes out with a few moist crumbs.

Cool in the pan for at least 30 minutes.

Thank you to Chef Janet K for our guest post this week.