Friday Finds Betty Crocker’s Gone Gluten-Free (& Vegan)

by Maggie on February 19, 2010

I’m not really a big fan of using a mix to make a dessert.

And to be honest, I can’t remember the last time I did.  I would much rather bake my own goodies than bake Betty Crocker’s!

Fortunately I was given a box of Betty Crocker’s Gluten-Free Brownie Mix to try.  The only ingredients you have to add are eggs and butter.

Whoops.  We don’t bake with either of those ingredients.

Otherwise, the mix is free of dairy and the ingredients are reasonably healthy – although I imagine the sugar is white sugar and not cane sugar and the rice flour is white rice flour and not brown rice flour.  One step at a time Betty – we’re just glad you’re making gluten-free mixes!

I let Callum take complete charge of this baking party.  This was just a test and I thought it would be fun for him to be in charge (well, in charge of most things).  He loved it!  Involving your babes in baking, cooking, and cleaning gives them confidence, wouldn’t you agree?

So here’s what Callum and I did to make this little adventure work for us!

– The package calls for 2 eggs and 1/4 cup of butter.

– We used 2.5 tbsp of ground flax mixed with warm water for ONE egg.  Then we used 3 tbsp of unsweetened applesauce for the SECOND egg.

– We used 1/4 cup of melted Earth Balance to replace the 1/4 cup of butter.

The batter was delish – as you can see from the look of pleasure on Callum’s face.

I baked it in an 8×8 pan for about 30 minutes (as per package instructions).  Unfortunately it wasn’t cooked through and it was rather gummy – probably due to our substitutions though!  Not Betty’s fault.

We let it cool for a little while (trust me, it was really hard to wait patiently while it cooled) and then we tested it.  Way too moist in the middle (though nice and crispy on the outside).

Here’s where I had to think on my feet a little.  Do I just throw the brownies in the garbage, or do I play around and make these babies work for us and for Betty?

In the Babycakes cookbook there is a recipe for these little chocolate gems that are really just mounds of batter with chocolate sauce on top.  So I channeled my inner-babycake and scooped tablespoons of the mixture and put them on a baking sheet lined with parchment.

20 minutes later we had these crunchy little chocolate treats, thanks to Callum, Betty, and me!  I shared them with some of my girls tonight and they LOVED them.  Ta da!  Gluten-free baking made easy by Betty Crocker.  Well done Betty!

General Mills does not sell the gluten-free mixes in Canada yet.  I am quite sure it will happen soon as these mixes are a hit.  If you don’t bake and want to make someone (or yourself) happy by offering up a warm gluten-free treat, these are just the thing.  If you’re on twitter and you want these mixes sold in Canada, just tweet away and bug General Mills!

I don’t think we’ll ever use a Betty Crocker gluten-free mix again, but it was a great treat to be able to test out the brownie.

P.S. I want to clarify that I have never used a gluten-free mix of any sort so I have nothing to compare this to but my own baking.  And well, enough said.

{ 7 comments… read them below or add one }

Aubree Cherie February 20, 2010 at 6:33 am

Very interesting! I don’t use mixes either, but its definitely interesting to see that ‘main stream’ brands are starting to offer more gluten free products.

And I like how you took a ‘flop’ and made it work out fine!


Leslie DeLorenzo February 22, 2010 at 11:51 am

I made these brownies too. I think I forgot the water. I had to bake them twice and they were also very gooey but delicious. I am going to try them again and see what else I can do to make them less gooey.

The Chocolate Chip Mix is awesome. I tried them and learned that in my oven to bake them the least amount of time suggested as one batch I baked the longest and they were too crispy for my taste.


Maggie February 22, 2010 at 1:52 pm

Thanks for letting us know Leslie! I think it’s so great that Betty Crocker is reaching out to the gluten-free community like this.


Julia November 10, 2010 at 8:10 am

May I ask why do you prefer not using mainstream mixes? We buy our BC mixes at a nearby commissary but I was always curious about homemade mixes. I’d like to try some day but names of GF flours are intimidating and I worry to choose mix and my son to reject it. He tries something once and never again if didn’t like first time.


Maggie November 10, 2010 at 6:19 pm

Hi Julia – I just love to bake and create myself, I think that’s why. It’s also more economical. Are you thinking of making your own mix to use as a sub in baking? My mix is a great all-purpose one (if I do so myself!) and goes well in pretty much anything I’ve used it in. We like to use healthier flours so it has 2 cups sorghum, 2 cups arrowroot and 2/3 cups quinoa flour. Hope this helps!


Crystal February 8, 2015 at 8:07 pm

I’m glad I came across your blog because I wasn’t sure if these were vegan friendly. I used Ener G Egg replacer (for the first time) along with the Earth Balance butter. I knew it was a wrap before I even cooked them. The mixture was very dry and had a weird texture as if it were moist brownies. Once I took them out the oven they were slimy, oily and just a hot mess. Straight in the trash they went. Had I read your full page I would’ve tried the applesauce instead. Oh well.. this was a learning experience for me. I won’t be purchasing the mix again (its not Betty’s fault) because there are better options for vegans.


Maggie February 10, 2015 at 8:28 am

Hi Crystal – This is a really old post 🙂 I love applesauce for things like cakes, muffins, and cupcakes. Adds great moisture. Your comment made me laugh – it’s not Betty’s fault! I think the companies who are doing these mixes best are the ones who are really dedicated to gluten-free. Not just doing it because the market wants them to. Know what I mean? Again, not Betty’s fault. Haha.


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