Tag Archives: gf chocolate cake

Gluten Free Packet Cakes

Betty Crocker.JPG


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.

Recipe Ideas – Woolworths Fresh

Woolworths Fresh April 2016


Like most gluten free shoppers, I shop around: Woolworths, IGA, Coles, organic shops depending upon what specific gluten free product I am looking for. Shopping at Woolworths yesterday, I picked up a copy of their April 2016 Fresh.

Well done to Woolworths for their Fresh April 2016 Free in-store magazine. Supporting Coeliac Awareness Week this edition of Fresh has a two page spread on gluten-free living highlighting  gluten free products available in-store.

But the good news for gluten free-ers does not stop there.  Not only does the magazine contain tagged gluten free recipes, there is also a number of other recipes that are either gluten free by ingredient or can be gluten free with a few quick substitutions.

If you are looking for inspiration, then pick up a copy of Fresh Issue 119 April 16 to find these recipes mentioned below:

Gluten Free

Banana Pancakes page 102

Chocolate Cake page 104

Gluten Free Hot Cross Buns page 89

Gluten Free by Ingredient

Asian-Style Mandarin Chicken page 10

Vegetable Tortilla page 14

Marinated Lamb Steaks with Roasted Vegetables page 19

Hash Brown Quiche page 28

Buckwheat Crepes with Poached Apple and Pear page 54

Baked Sweet Potatoes, Avocado and Feta page 62

Passionfruit Possetts page 72

Sticky Sesame Prawns with Zingy Rice Noodle Salad page 82

Sweet Potato, Quinoa and Avo Crunch Salad with Balsamic Beets and Broccolini page 82

Ham and Rockmelon Bites page 93

Ham Caprese Skewers page 93

Gluten Free with Substitutions

Fettuccine Alfredo with Mushrooms page 16

Smashed Avocado & Feta page 34

Brunch Salad page 54

Classic Minestrone page 57

Mexican Chicken Chilli page 58

Prawn and Zucchini Spaghetti page 58

Broad Bean, Fennel, Chilli and lemon Risotto with Prawns page 61

Sicilian Meatballs Al Forno page 61

Papaya and Lime Cheesecake page 73

Rosemary and Garlic Lamb with Root Veg Mash page 84

Hot Cross Bun Toppers page 88





Sharing – A Box Full of…


Today marks the second year anniversary of the launch of “gluten free and the Australian teenager”, so I thought it was appropriate that I revisit my first blog:

Sharing – A Box Full of….

My intentions and focus are still the same as it was two years ago:

to share ….

recipes, handy hints, experiences,  travel tips, eating out advice, products, shortcuts, taste tests

and all that goes with a gluten free lifestyle.

During my two years of blogging:

I have amassed an amazing number of recipes and narrowed down many gluten free products accepted  by my teenager’s tastebuds

I have put together a recipe book with family favourites for my KJ, for when he leaves home

I have become a better cook because I have been forced to experiment with different ingredients.

And I have witnessed  my gf son become comfortable with his gluten free lifestyle and be confident in making good and safe choices when away from home.

To celebrate this anniversary I will share a recipe I found in a magazine at a doctor’s surgery and which I had photocopied for me by the receptionist.

White Wings Gluten Free Melt-and-Mix Chocolate Cake Recipe


250 g butter, melted

3/4 cup cocoa, sifted

1 1/3 cups (295g) caster sugar

3 eggs,lightly beaten

1 1/2 cups (180g) almond meal

1 1/2 cups (225g) gluten free self-raising flour, sifted

3/4 cup (180ml) milk

250 g dark chocolate, broken in pieces

1/2 cup (125ml) single pouring cream

70 g butter, cubed


Preheat oven to 180C.  Grease and line a 22 cm round cake tin.

In a large bowl, place butter, cocoa, sugar, eggs, almond meal, flour and milk and whisk until combined.

Pour into the prepared tin and bake for 1 hour or cooked when tested with a skewer.

Allow to cool completely in the tin.

To make the chocolate fudge icing, place the chocolate, cream and butter in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth.  Remove from heat and set aside to cook completely.

Beat the cooled icing with electric beaters until thick and fluffy and spread over cake with a palette knife to serve.