AI'm going to use BC gluten-free cake mix to make cupcakes. Has anyone ever used this mix? Can yo give me some tips on doctoring it to make it taste a little better? Thanks in advance!
AGluten free cakes usually taste ok. They just have a finer texture to normal cakes. I add raspberries, chocolate, whatever takes my fancy. In Australia we have great cake mixes.
ABy the way, no one knows it GF. They really are delicioud
We do a ton of GF baking round here - in fact, that's how I got started in caking - pure necessity! Anyway - if you're going to go the mix route and if you can get your hands on some, Pamela's Chocolate Cake Mix kicks butt. If you use the recipe on the side (that includes sour cream) and sub coffee for the water - it ROCKS. And no one will know its a GF cake. Sofella also makes a great mix but it works best for cupcakes.
Betty Crocker GF SUCKS! I would try scratch, or use a different brand. I just found out I have celiac, and the thought of eating the BC GF makes me want to cry.
I'm gluten free, and so by default is my family most of the time :) So the baking I do for us at home is GF. Sometimes I use the Basco Golden Butter Cake mix (beautiful cake mix and everyone loves it) and sometimes I bake from scratch. I'm in Australia so not sure of the brands available to you in the US, but if all else fails, it is totally possible to bake GF from scratch and do it well. Check out Gluten Free Goddess - she has amazing recipes and sometimes I just swap a GF all purpose flour cup for cup in my other recipes and add some xanthan gum.
I also bake non GF for my friends when I do their free cakes. I want to be able to offer both when I open my business, so I practice with both.
My advice is just to have a play with different types of box mixes, scratch baking and work out what you like to do. Get some tried and true recipes sorted and make them your staple for GF baking. It is possible to bake great gluten free cakes!
when in doubt, 18% fat sour cream, and maybe some xantham gum *optional* (only a tsp or two)