The information and prize pack have been provided by General Mills through MyBlogSpark.
On our journey toward eating completely gluten-free, we have tried many different food alternatives to our gluten-ful favorites, some with mild success, others with epic failure! Today, I'm really excited to share one of our new favorites, Betty Crocker Gluten-Free Baking Mixes.
We do a lot of cooking from scratch in our home, but sometimes busy life and our hectic schedules do not permit the luxury of a 4 hour baking session. Sometimes we are in the mood for an easy recipe that isn't going to upset our tummies, and will still be just as flavorful as the traditional version, maybe even more flavorful!
I've been searching for a gluten-free banana bread recipe for a while now, and when I was led to this recipe on the Betty Crocker website, I couldn't wait to try it. The thing that made me most excited were the reviews - people who have tried this recipe are stunned by how delicious this banana bread is - and the fact that it is gluten-free!
This recipe took me only minutes to mix together the ingredients and pop in the oven! The recipe only calls for 4 ingredients!! Betty Crocker Gluten-Free Yellow Cake Mix, bananas, eggs & butter! It doesn't get any easier than that! Of course, you could always mix it up by adding your favorite nuts, raisins, cranberries, cacao nibs or even dried coconut! Just make sure you check labels to avoid adding hidden gluten back into it.
1 box Betty Crocker® Gluten Free yellow cake mix
1 cup mashed very ripe bananas (2 medium)
1/2 cup butter, softened
1/2 cup chopped nuts (optional)
1 Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with shortening.
2 In large bowl, beat cake mix, mashed bananas, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3 Bake 9-inch loaf 55 to 60 minutes, 8-inch loaf 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. (Place sheet of foil over loaf to prevent overbrowning.) Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 1 hour before slicing.
I really wanted to add cacao nibs to this recipe as I feel just a touch of chocolate is always necessary in baking, but at the daughter's request I stuck to just banana bread. It turned out amazing! Both the husband and daughter couldn't stop raving over the delicious banana bread and it didn't last more than a day and a half! I of course couldn't resist adding a good helping of chocolate frosting to a slice of mine - though it really is a great recipe with or without.
The best part of this recipe is that it can be enjoyed without the worry of being exposed to gluten! And now that we've tried this gluten-free baking mix I'm excited to check out the other mixes and recipes available by Betty Crocker. I specifically have my eyes on the chocolate chip cookie mix!
As a thank-you for trying Betty Crocker's new gluten-free mixes, General Mills has provided this sweet baking tools gift-set as a giveaway to one of you lovelies!!
It contains a silicone spatula and pastry brush, adjustable rolling pin and kitchen timer by Joseph Joseph, as well as a square baking pan, a $60 value! The giveaway is open to all subscribers/readers of BaxtronLife.com, simply enter via the rafflecopter widget below! Giveaway ends 6/30/2013.
What are your favorite gluten-free baking recipes?? Which of these new baking mixes are you most interested in trying?