Hodgson Mill Apple Cinnamon Gluten-Free Muffin Mix, 7.6-Ounce Boxes (Pack of 6), Gluten-Free Muffin Box Mix, Delicious and Easy Breakfast or Nutritious Snack, Use as a Gluten-Free Pancake Mix

This is my go-to mix for just about everything. I have tried making it up (using coconut oil and coconut milk - - 1 of those small cans of 5 or so ounces and a bit of water) and then adding allergen free choc chips, coconut, and the candied cherries (whole and/or chips) sold here on AMZ. My brother took one taste and took it all home with him. He also took the one I made by layering in cinnamon sugar & some allergen free margarine, as well sas the one I made with scallions. It only took one mix and a 4-mould silicone cake maker pan, so I could try four different versions all at once and from just one mix. It made four little cakes. I also like this made plain and then I dump a fruit cup of diced mangoes in light syrup over it - -YUMM! I have been begging Hodgson Mills to please make a gluten free gingerbread mix, but so far nothing. I can use this like a cake mix and frost it, add cocoa and make a chocolate cornbread, etc. This is the most versatile product I have ever had the intense pleasure of cooking, adapting and eating. LOVE THIS! I need the 6 pk every other month or so. Plain is yummy with a huge pot of chili or spaghetti. Treat yourself to this easy and yummy goody! It is amazing and so satisfying.

If you become gluten intolerant, you start learning to lower your expectations. Many gluten-free items are a far cry from their gluten filled originals. You either do without, or accept that things aren't going to taste like the originals--maybe not anything at all like the originals--but try to adjust to your new normal. That is not the case with these cookies. They are not your typical dry, powdery gluten-free cookies. They taste great. As the only gluten intolerant person in my family, I have had to fight off other family members, who can eat "normal" foods, from eating these cookies. These cookies are simple to make, and can be made into a variety of different types simply be using different add-ins. I like to add coconut and raisins! Give these a try!!

This is such a great mix. It makes both gluten free and non-gluten free happy. I have made lemon cake, yellow vanilla cake, and yellow vanilla/chocolate marble cake. Everyone loves them. This product does not taste gluten free to me. The texture is a little more hardy than regular cake, but other than that it tastes excellent. It also it a very versatile product. This mix is all you need to make most cakes. You just add what you need to adjust the recipe. There is a recipe for yellow cake and chocolate on the box, and more on the website. You can also use your imagination and make endless combinations. I will continue to purchase this product. I have been very happy with it... finally I can make a cake that everyone can have!

This is identical to "Kentucky Kernel Gluten Free Seasoned Flour." I use whichever one is on sale. This stuff, in both wheat flour form and Gluten Free for myself, is outstanding. I use the seasoned flour as directed for "oven fried chicken" except I don't use the oil in the bottom of the pan and I don't turn it over. It still seems to cook just fine Furthermore, you can also use it on pork chops and even boneless/skinless chicken. If you want it to maybe brown up a bit more, feel free to lightly spray the pieces with "pam" or equivalent prior to baking. I have also used it in a deep fryer with good results but the oven method is so much easier and cleaner. The 10 herbes and spices statement is an indication that it may have a flavor not unlike KFC's 11 herbs and spices. I can't answer as I haven't had KFC in a very long time but I will tell you it does taste fantastic.

Okay, so pour it into two pans. Pour it into FOUR if you want to. To say that this makes two layers is misleading. Still, I use it to make two layers, they're just thinner than I like (they're about an inch thick). The cake is more dense than a wheat flour Betty Crocker - not necessarily a bad thing - more like a homemade scratch cake perhaps ( MY homemade.. so no cake flour and whipped egg whites). It is good - I was delighted to have my first velvet crumb cake in four years. I'm going to try some variations in the coming months. I think Bob's Red Mill Chocolate Cake is the gold standard, this is silver. (Bob's Vanilla Cake is dreadful though. Pity.) I would advise using a lot of vanilla. Up to 2 Tb. "Babycakes" uses Bob's Red Mill flour in their baked goods and uses 2 Tb in most recipes, not just to mask the bean flavor for those who can taste it, but to make up for the lack of wheat taste. I think this cake mix could use that help too. I prefer that to using almond extract to add dimension to the flavor. The almond, for me, did not go with chocolate frosting. UPDATE: I've used this for pineapple upside down cake and it was terrific, and also the popular "pumpkin squares made with yellow cake mix" recipe that is everywhere. I used half a box of this mix, 2 eggs instead of 1-1/2 eggs, and some nuts in the topping to stretch it a little. It was excellent! and while I thought the base might be a bit thin, it rose to be substantial. It will be a regular event around here.

I'm not sure how they did it. I'm pretty sure there's some sort of magic involved. This is the best yellow/vanilla cake ever. Not just cake MIX, and not just gluten free! Just the best cake period! It sort of tastes like homemade pound cake, one that's done right and not too sweet. We've made it with: milk, half and half, almond milk, cashew milk. (I use buttermilk powder.) I've used coconut oil instead of butter; it's not quite as outstanding, but still delicious! We eat it with fruit and cool whip. I use it on top of a "dump cake," to make fruit cobblers. It's so good we even eat it by itself or with cool whip. I have it on subscribe and save, the six pack. (Sadly, the chocolate one is not as good.) But this one, mwah!