Monday, May 9, 2011

King Arthur Gluten Free Chocolate Cake Mix...Worth Every Calorie

It seems to me that most people out there aren't really concerned with how to make gluten free things like All Bran or Fiber Bars. We want dessert! We are really concerned with how to enjoy the good parts of a meal, aren't we? Don't get me wrong, getting dinner on the table and making sure there's adequate nutrition are important to me, but there's no magic formula for that. I could survive on wheat free food just fine. But to live without wheat free food, that's another thing entirely.

I teach a class every other month at Macey's grocery store on gluten free cooking, and at the last one someone asked me if I had tried the new King Arthur line of gluten free flour and mixes. I said that no, I hadn't (and immediately felt as though I had been slacking on my research) and that I thought it was probably really great flour without having tasted any of it. King Arthur has been arguably the best wheat flour around for a long time. I know they use it at the Viking Cooking School where I took a gluten free cooking class, and that place is gourmet with a capital "G." I told my student that the fact that King Arthur had waited this long to come out with a gluten free line meant that it was probably pretty good, since they have taken their time to develop a blend of flours that is delicious and performs well when baking. I decided I needed to find out for myself. Of course I tried the chocolate cake.I am amazed at how easy both King Arthur and Betty Crocker have made their gluten free mixes to be. It's pretty much like a regular cake mix, no fancy extra ingredients, everything contained but the wet ingredients. Here's how my cupcakes turned out. They look dang close to regular cupcakes, don't you agree? I frosted half of them simply with chocolate frosting, and my children ate most of them before I could take a picture. If my children will eat them and not notice they taste different than a regular chocolate cupcake, I think that's saying something. I froze the rest individually and pull one out when I need a chocolate fix. They are actually really good without any frosting at all. I've even used one for the base of a Brownie Sundae with vanilla ice cream and hot fudge and it was so delicious. If you're looking for a moist, delicious, gluten free chocolate cupcake, give these a try. I'm pretty sure they won't disappoint!

Happy eating!

2 comments:

  1. I just made this cake yesterday! It was the best we ever had! Even the gluten-eaters in our family found it delicious!

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  2. I share the same sentiment. I like the KAF cake mix much better than the Betty Crocker GF cake mixes. They are moister, rise beautifully and each mix makes TWO LAYER cakes! The Better Crocker only makes one layer so if you are making a two-layer cake, you have to buy two boxes of mix (Grrrr...)

    BTW, the other KAF GF mixes are pretty good too. I've tried several...

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