In the beginning, I found gluten free baking very confronting. I had always prided myself in baking my own cakes and slices. I wanted my sons to know that people really do make meals and cakes from scratch. I wanted my sons to know that pasta sauce doesn’t come out of a bottle. I wanted my sons to appreciate family favourites and the stories behind these recipes.
So when I started gluten free baking I resisted making a packet cake. I was stubborn and thought that I wanted to do things my way… the old fashioned way. So I baked my way through hundreds of recipes which I found both frustrating and calming.
But what I have accepted is that there is nothing wrong with a gluten free packet cake. You can dress it up with layering of cream and strawberries. You can decorate it with sprinkles. You can make it into decorative cupcakes. The possibilities are endless. For even more decadent recipes just go to Betty Crocker’s website.
I was speaking with a local restaurateur recently about his predominately gluten free menu and asking about the gluten free bread served with the soup. We talked a lot about gluten free and then he produced a Betty Crocker Devil’s Food Gluten Free Cake Mix from under the counter…his standby gluten free cake for when a ‘booking’ asks if he can do a gluten free dessert cake for a special celebration.
I keep a packet mix in the cupboard. It is my standby for the ‘just in case’ times when I have run out of plain flour or almond meal or special ingredients.
Lesson to myself is: it is okay to use a packet cake mix.