Okay y’all! Let’s face it . . . eating Gluten Free isn’t always the easiest, especially when you can’t participate in fun events like National Doughnut Day. In order to help in finding substitutes for doughnuts, I thought I’d share some recipes I’ve found for Gluten Free Doughnuts!
Today I’ll be reviewing Aldi’s LiveGfree Chocolate Cake Mix! It’s part of the Special Buy from last week, but it should be in your store until it runs out of inventory! The packaging looks like this:
My sister made it into cupcakes with fresh strawberry frosting . . . so tasty! I think they turned out absolutely lovely! 🙂Onto our review!!
Texture: Texturally, these are awesome. Perfectly moist and fluffy, almost to a fault because the fall apart quite easily if kept room temperature. We found that letting the sit in the fridge for a little while helped a lot!!
Price: $2.99 which is pretty great when you consider it was supposed to make 12 cupcakes, and made 22 cupcakes, and it is a little more than a dollar savings in comparison to what’s available at Walmart. So, that’s always a perk! 🙂
Flavor: Fantastic. Really chocolatey without being overpowering. Also, the taste is consistent throughout the cake. The addition of strawberry frosting created a really tasty flavor profile for the cupcake overall! 🙂
Overall: This was an awesome cake mix with great texture, flavor, and value. I really liked it, and am planning to go stock up on some before my local Aldi runs out of these special buy mixes!
Have y’all tried any of these special buy LiveGfree products? If so, let me know what you tried, and how you liked it in the comments!
I’m SO excited to share this product with y’all today! I met Marilyn at the GFAF Expo. What a great lady! She was super sweet, and she gave me TWO different mixes to review for y’all here on the blog. Today I’ll be reviewing the Original Bubble Bread Mix, and sometime soon I’ll be reviewing the Rosemary and Sea Salt Bubble Bread Mix for y’all as well!
The picture you see below is the completed loaf of bubble bread next to the packaging.
This bread is SUPER simple to make. In fact, it would be an awesome way to introduce your little ones to gluten free baking.
It’s made using a really interesting, yet simple process. So I decided to make a quick little video showing y’all how I made mine today! 🙂
In case y’all missed any of that . . . all you have to do is:
Pour your mix into a bowl.
Add in an egg or your choice of egg substitute.
Pour in 12 oz of a carbonated beverage of your choice. Use an entire can if you have one. The taste will change if you use a flavored beverage like root beer, gluten free beer, or fruit-flavored soda.
Stir until smooth.
Pour into a pan.
Bake for an hour.
Slather with butter or coconut oil.
Allow the bread to cool, slice, and serve!
As I said in the video, I’ll be doing a review of the bread here on the blog today, so . . . let’s dive right in!
Price: Though mine was free, I did investigate the price for y’all. It is $6.99 per package — which while a bit pricier than a loaf of Gluten Free Bread; it’s well worth the investment in order to have the experience of making it at least once! 🙂
Texture: Awesome! It’s moist and has a really great crust on it, with a soft interior. It’s not crumbly, and holds together impeccably well (a characteristic uncommonly found in Homemade Gluten Free Bread in my experience) which is fantastic!
I’ve been hearing rave reviews of Pillsbury’s Gluten Free Funfetti Cake Mix, but until this week I couldn’t find it in a store near me. Sad, I know. Anyway, I found the Gluten Free Funfetti mix at my local Walmart the other day, and thought I’d share my take on it with y’all! My sister made the mix into cupcakes and topped them with almond buttercream . . . (think delectable wedding cake, y’all!!)
Now, we’ll split this review into three parts (per usual) Flavor, Texture, and Price. Let’s dive right in, shall we?
Awesome. These taste exactly like what I remember of the glutenous version of Funfetti cupcakes. I’d do a side by side comparison for y’all because I’m pretty sure that they’re exactly the same, but I won’t be doing that because . . . Gluten! Lol. They are simply delicious with no weird aftertaste like some Gluten Free mixes give you. I’d declare the flavor of these a ten out of ten! 🙂Texture:
Perfect. There’s no dryness or grittiness whatsoever. My favorite part, however, is they are light and airy with no denseness at all. In fact, texturally, these may be the very best cupcakes I’ve had since going Gluten Free. I’d give the texture a ten out of ten.
Not bad at all. This mix is $2.98 at my Walmart versus around $4.00 for other similar Gluten Free Cake Mixes I have purchased. They’re still more expensive than the glutenous version, but that’s on par for almost all Gluten Free products. I wasn’t shocked or disappointed. I’m giving the price a ten out of ten, because it’s more reasonable than any other Gluten Free Cake mixes I’ve tried.
I think this mix is absolutely fantastic, the taste is fantastic, they’re light and airy and more cost effective than other Gluten Free Cake Mixes I’ve seen. I’m very excited about this product, and I would definitely recommend it to y’all as well as buying it again myself!! So go out and get one for the weekend, bake it up into cupcakes or another fun application, come back here and post your creation so we can all see how fun the “funfetti” can be!!
As usual, all opinions expressed within this review are mine and mine alone. Pillsbury doesn’t have a clue who I am.
Whether you’re looking for ways to fulfill your sweet tooth cravings, making a special breakfast, or simply want to make your kitchen smell divinely delicious . . . (kinda like walking by Cinnabon — only gluten free!) this is the recipe is for you! 🙂
1 box Gluten Free Pizza Crust Mix (I used Aldi’s LiveGfree)
1 teaspoon Yeast
2 Large Eggs
8 tablespoons Butter, divided in half
½ cup warm water
¾ cup Sugar
1 tablespoon Cinnamon
½ teaspoon Vanilla
1 cup Powdered Sugar
2 Tablespoons water
1 teaspoon Vanilla
Preheat oven to 400° and butter a 13″ x 9″ baking dish.
In a large mixing bowl, mix your pizza crust mix, eggs, yeast, 4 tablespoons of softened butter, warm water and ¼ cup sugar. Let rise for 10 minutes covered with a dish towel.
While your dough is rising . . . mix your sugar, cinnamon, and vanilla. Put your glaze together in a 2-cup Pyrex measure.
Roll the dough out on wax paper, shaping it into a rectangle of about a ¼-inch thickness. Spread with 4 tablespoons of melted butter. Sprinkle your cinnamon/ sugar/ vanilla mixture onto the surface of the dough.
Roll the dough up over the filling tightly and slice into 12 equal pieces. Place in your buttered pan. Allow the rolls to rise at room temperature for 20 minutes.
Bake for 12 minutes covered with foil. Remove the foil and bake 10 additional minutes until golden brown. Allow to cool for a few minutes and drizzle your glaze on the warm rolls. Serve immediately.
This recipe delivered the most incredible gluten free cinnamon roll I have ever had. Going past bakeries can be a huge downer when living a gluten free lifestyle. Making these at home completely eliminates any pain I’ve ever felt when passing by Cinnabon empty-handed. Super delicious!
Hope y’all have had a wonderful Saturday!!
A little back story here, I’ve always loved Pineapple Upside Down Cake, but have never once made it. In fact, my family has never made it. EVER. Yesterday, everything happened to line up. We happened to have all the ingredients, and I made Pineapple Upside Down Cake for the first time in my LIFE. It was delicious, so I figured I’d share the recipe with y’all! : D So, here we go!!
1/4 Cup of butter
1 Cup PACKED brown sugar
1 Can of sliced pineapple in 100% Juice. Separate the fruit from the juice, and set the juice aside.
3 tablespoons of milk
1 Jar of Maraschino Cherries without stems, drained
Eggs and vegetable oil based upon the instructions for your cake mix.
Preheat your oven to 350 degrees Fahrenheit.
Melt your butter in the oven in a 13″x 9″ pan.
Combine brown sugar and butter in the pan, resulting in something similar to this:
4. Flatten out the butter and sugar mixture.
5. Place the pineapple and cherries into your butter and sugar mixture. It will look like this:
6. Mix together your Yellow Cake Mix according to directions on your box, but instead of using the full amount of milk, use the reserved pineapple juice and the 3 tablespoons of milk.
7. Pour cake mix over the pineapples and cherries, it will look somewhat like this:
8. Put your cake in the oven and bake for about 45 minutes, or until golden brown on top. Make sure that it’s done clear through, and allow to cool in the pan for 5 minutes. Once it’s out of the oven, it’ll look like this:
9. Once it’s set, flip onto a plate or serving tray. Voila!
10. Cut into pieces and serve!
I hope y’all enjoy it! My taste tester panel (which includes folks who aren’t Gluten Free) said there was no weird or different taste to it based upon its Gluten-Freeness. 😉