Here’s How To Improve Betty Crocker Gluten Free Cake Mix [Recipe]
Gluten is a protein found in grains such wheat, rye, barley, etc. When a cake mix is gluten-free, it doesn’t contain a grain-based flour but a gluten-free four substitution, such as rice, coconut, almond, etc. Gluten-free cake mixes, such as Betty Crocker’s, provide great taste, but consistency is tricky. So, how to improve Betty Crocker gluten-free cake mix?
To improve Betty Crocker gluten-free cake mix, use Xanthan gum or guar gum as they will act as a bonding agent and make the mix moister. Soaked chia seeds or flaxseed gel, high protein flour, and creating air pockets are helpful tricks to keep your mix get moist. Add coffee, salt, sweetener, lemon zest, or vanilla extract to improve the taste.
However, gluten-free baking has an inherited flaw: a lack of moisture and elasticity. Therefore, in the following text, I will share some tips on improving the taste of your Betty Crocker gluten-free cake mix and adding moisture to it.
How to make Betty Crocker gluten-free cake mix more moist?
To know how to increase moisture in your Betty Crocker gluten-free cake mix, you must understand gluten. In short, gluten is a protein that holds the ingredients together, provides elasticity, and retains water. Therefore, removing gluten from the picture comes with dry and inconsistent baked goods.
To make your Betty Crocker gluten-free cake mix moister, you need to make up for the mix’s elasticity, stability, moisture, and consistency. The simplest solution would be just to add liquid, but, in this case, it doesn’t work like that because there’s nothing to absorb and retain. Therefore, you need to add several ingredients to absorb and retain liquid, not just add the liquid directly.
Add more of the wet ingredients
There are different Betty Crocker gluten-free cake mixes, but they all contain the same wet ingredients- melted butter, eggs, and water. The simplest way is to add more of the wet ingredients. The Betty Crocker gluten-free cake mix always contains instructions on the package.
To increase the moisture of your mix, add a bit more of the wet ingredients than prescribed.
If the recipe calls for one egg, add two; or if it calls for half a cup of water, add three quarters. If the recipe calls for half a stick of butter, add a little more than half. This way, your mix will be moister and more elastic.
Add gum
Although Betty Crocker gluten-free cake mix already contains xanthan gum, you can still add more if it seems dry. The gum acts as a bonding agent and is an excellent substitute for gluten in moisture and stability. It is known for its use as a thickening agent and emulsifier.
You can mix one teaspoon of gum with half a cup of water and pour it into the mix. Be careful when mixing the gum, as it is prone to lump formation. Add the gum slowly while mixing to avoid lumps.
Add soaked chia seeds or flaxseed Gel
Soaked chia seeds and flaxseed gel have an established use as egg substitutes, meaning that they act as bonding agents. They can also absorb and retain moisture and are high in protein. Considering that gluten is a protein, soaked chia seeds or flaxseed gel will not only make your Betty Crocker gluten-free cake mix moister but will significantly increase its stability and consistency due to their protein content.
Add high-protein flour
Add a high-protein flour to the mix to increase moisture in your Betty Crocker gluten-free cake mix. Just a half cup of chia seed flour, soy flour, or almond flour can make a big difference. High protein flour also has the gluten’s ability to absorb and retain water, so when you add the wet ingredients, the mixing will be moister overall, as the high-protein flour will keep the moisture.
Create air pockets
Gluten contains air pockets in the mix, so there aren’t air pockets where there isn’t gluten, meaning that you have to create them. Air pockets are very important in the cake mix because they are why your cake is fluffy and soft instead of dense and hard.
Mix the wet and dry ingredients separately, then slowly sift the dry ingredients into the wet. Mix constantly and vigorously. The more you mix, the more air pockets you create, and the fluffier and moist your cake will turn out.
What to add to Betty Crocker gluten-free cake mix?
The first to add to enhance the flavor of your Betty Crocker gluten-free cake mix is a pinch of salt. The salt will bring out all the flavors already contained in the mix.
You can also try adding coffee, especially if you make chocolate cake. It will bring out the taste of chocolate and add some bitterness to the cake.
Vanilla extract is always a good idea, especially if you are a fan of elegant and understated flavors.
Sweeteners, nuts, and dried fruit would also be welcome additions to your mix.
Lemon or orange zest is always an excellent idea to improve and enhance the flavor.
Improved Betty Crocker Gluten Free Cake Mix
Equipment
- 1 8 or 9 inch Round Pan for Muffins
Ingredients
- ¾ cup water
- ⅓ cup butter melted
- 2 tsp gluten free vanilla
- 1 eggs
- 1 cup chia seed soaked
- 1 tbsp lemon zest
- 1 pack Betty Crocker Gluten Free Cake Mix
Instructions
- Heat oven to 325°F for nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes).
- Beat Cake Mix, water, melted butter, vanilla, egg, chia seeds and lemon zest in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake for 35 minutes or until toothpick inserted in center comes out clean.
- Cool completely before any frosting.
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
