It’s true.
This cake/cupcake mix is from Cherrybrook Kitchen’s “Gluten Free Dreams” line, and we found it at Nugget Market. Besides being gluten-free, it’s “peanut-free, dairy-free, egg-free, and nut-free.” It also contains no brown rice, fruit juice, or soy, which means that I can actually eat it. It’s a miracle mix.
I baked and decorated the cupcakes and took them to a holiday gathering to see what people would think. The consensus was this: “great flavor but dry.” Or according to one particularly vocal person, “It’s not just dry; it’s like it sucks the moisture out of your tongue.”
But one must take into account that this is coming from people who have no food restrictions, people who can eat any kind of dessert they choose. For me, who hasn’t eaten cake in several years, it was indeed a gluten-free dream.
Two cupcakes for breakfast, please!
yum! thanks for the heads-up on this brand. i’m sure my husband will appreciate it:)
Special blessings to you for your blissful website! I completely understand the thrill of finding a chocolate dessert you can eat. It is truly a miracle blessing. For Selena’s birthday we had an ice cream cake so that John could eat it, too. Also thank you for sharing that wonderful, positive thought by St. Theresa. May your Christmas be warm, wonderful, and delicious! We are having waffles for breakfast. We tried the gluten-free waffle mix, and it works very well. (Didn’t stick to the waffle iron, just to our ribs!) John will be making them Christmas morning, and there will be fruit topping! We will be thinking about you, two, in a special, happy way on Christmas.
This cake mix really just contains the dry ingredients of a regular cake (except the flour is gluten free), so it basically contains some flour, gum binder, sugar, chocolate and baking soda, and it expects you to add in water, oil and vanilla. Thing is, this mix doesn’t compensate for the eggs it leaves out. My recommendation, if you’re not allergic to eggs, is to add them back in (specifically 2 large eggs and maybe an egg yolk). However, if you are allergic to eggs, try to find some kind of substitute for them, or use a different ingredient that will add moisture (and there are definitely a few out there). I find that this mix works best if you just treat it like the dry ingredients mix in a cake recipe rather than a stand alone cake mix.