Mixing it Up With Gluten-Free Bread Mixes

Gluten free bread

The warm wafting aroma of fresh bread baking is one of the most comforting scents in the world. Breadmaking can be an exacting and time-consuming process and gluten-free breadmaking is especially so because of the lack of the gluten protein to give the bread bind and elasticity. I have several times experienced opening my bread machine in anticipation, only to find a lump of dense undercooked gluten-free bread. While a bread machine with a gluten-free specific cycle makes the work of gluten-free breadmaking much easier, pre-bought gluten-free bread mixes make the task even less daunting. There is a huge selection of gluten-free bread mixes out there, so we’ve collected Continue reading “Mixing it Up With Gluten-Free Bread Mixes”

Review of King Arthur’s Gluten-Free Yellow Cake Mix

By Lea

photo from http://www.delish.com/

When King Arthur kindly sent me a box of their new GF yellow cake mix, I made a batch of cupcakes to welcome some of our new team members. Before I tried them, I was contemplating how best to sound excited about cake, but I needn’t have worried. This was some of the best cake made from a boxed mix that I’ve ever had (gluten-full or gluten-free). The cakes stayed perfectly moist and tender, and didn’t dry out the way a lot of gluten-free baked goods tend to. I don’t particularly care for cake in general, so for me to reach for a second cupcake is a big deal.

The speed at which baked goods can disappear from a plate on the break room table never ceases to amaze me. Needless to say, the rest of our employees (Celiac and gluten-eating alike) loved these cupcakes. I also let the family try them, and “forgot” to mention the fact that they were gluten-free. No one noticed a difference. The use of tapioca starch, rice flour, and potato starch makes it difficult to discern any difference in flavor or texture from gluten-full cake.

My only issue when baking was that my cupcakes deflated a bit when they came out of the oven. According to King Arthur’s website this could be due to overbeating the batter, so be mindful of how long you mix it. I used a hand-mixer, but next time I will probably mix the batter by hand so as not to repeat my mistake. Luckily, frosting covers flaws in your cake very easily. I put a few drops of GF almond extract in my plain buttercream frosting (just powdered sugar, butter and milk) to give it some oomph, and I think it complemented the cake perfectly.

Whether you have a birthday coming up or you just feel like some sweet indulgence after a long work week, grab yourself a box of King Arthur Flour’s GF Yellow Cake Mix and whip up a batch!