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My grandchildren have just begun a gluten free diet to see if they have allergies to gluten. They all have birthdays coming up and I tried to make a cake for one's b'd. I bought a Betty Crocker gluten free cake mix. It tasted very good but was so-o-o-o-o-o-o dry! What can I add to it to make it moist so it can be eaten? applesauce or extra oil or what do you suggest? The cake mix said it contained xanthum gum.
Hi Hope,
When it comes to gluten-free (and dairy-free, in our case) cooking, I have also found that many baked goods come out tasting dry, especially cake mixes. I tend to avoid using gluten-free cake mixes for this reason, EXCEPT when I am using a recipe from the book The Cake Mix Doctor Bakes Gluten-Free. I highly recommend this book if you are wanting to continue using cake mixes.
Hope this helps!
Hello Hope,
I have been cooking/baking gluten free for 2 1/2 years now for my son. I find that baking the cake mix for the minimum amount of time really helps. Most gluten free baked goods turn out better if they are on the under cooked side. You could try adding a little extra oil or some applesauce, too. Let me know how it turns out!
I'm so sorry to here that your cake turned out dry. I love the Betty Crocker cake mixes, but I do add a secret ingredient that helps with the dryness and even the taste. Dream Whip. I'm not 100% sure what it is, but it's found with the gelatin and Knox unflavored gelatin in the grocery store (plus it's gluten-free). I just add one envelope to each cake mix when I add all the other ingredients in before mixing. It's like a miracle! My grandmother and Aunt always used it in their regular, wheat cakes, so I just automatically added it to mine! It's turns out wonderful! I hope this helps you out and that your grandchildren have wonderful birthdays!
It's probably too late for you, but a tip I found in a cookbook was always to use XL eggs instead of large ones.