Betty Crocker Gluten-Free Brownies (made egg free and butter free too!)
I recently attended the American Dietetic Association’s Food and Nutrition Conference and Expo. I was lucky enough to participate in a gluten-free cake decorating contest sponsored by General Mills and emceed by Keegan Gerhard of the Food Network’s Food Network Challenge. It was a lot of fun but unfortunately I could not participate in
eating the Betty Crocker cakes or cupcakes because they contained butter and eggs. When I got home I decided to experiment with the Betty Crocker gluten-free brownie mix to see if I could make a good-tasting egg-free, butter-free, gluten-free brownie. The results were yummy and my gluten-eating son and husband loved them too.
Here’s what I used…
1/4 cup corn oil in place of the butter
1 cup applesauce in place of the eggs
If you visit the Betty Crocker website you will find “no butter directions” for the gluten-free mixes. If you eat eggs these recipes should work for you. For directions go to http://www.bettycrocker.com/products/gluten-free/gluten-free-no-butter.htm.
Gluten-Free, Milk-Free No-Bake Cookies
When I was a kid I loved no-bake cookies. I recently decided to adapt my mom’s recipe, substituting oil for butter and soy milk for cow’s milk. If you have kids, this is a great recipe to make with them. This recipe calls for cashew butter but you can certainly use peanut butter.
To make these cookies, you will need
1 cup turbinado sugar
¼ cup soy milk
¼ cup unsweetened cocoa
¼ cup corn oil
Salt (just a dash)
¼ cup cashew butter
1 ½ cups gluten-free rolled oats
In a medium-size saucepan over medium heat, bring ...
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