Betty Crocker Gluten-Free Baking (Betty Crocker Cooking)
Betty Crocker Editors
Betty Crocker presents delicious gluten-free recipes for all the baking greats: breads, pizza, cookies, cakes, cobblers, savory and sweet pies, pancakes and more.
The most daunting aspect of eating gluten-free is replacing baked items, and Betty Crocker offers a wide range of baked goods that are both delectable and gluten free–from bread, rolls, and pizza to muffins, donuts, cakes and pies. Including tips and techniques, and complete nutrition information with every recipe, this book will become the baking go-to resource for everyone who is eating gluten-free–or baking for gluten-free friends and family. Included are tempting from-scratch recipes using homemade gluten-free flour mixes and commercial gluten-free flour. There are also recipes that use gluten-free mixes and refrigerated dough products to speed baking, making the book accessible for every type of baker. With Betty Crocker, baking gluten free is both delicious and easy.
Start to Finish: 1 Hour 25 Minutes | 9 servings ] Streusel � cup packed brown sugar ⅓ cup Betty Crocker Gluten Free all-purpose rice flour blend 1½ teaspoons ground cinnamon � cup cold butter Coffee Cake � cup granulated sugar 6 tablespoons butter, softened 2 eggs � cup milk 1½ teaspoons gluten-free vanilla 1½ cups Betty Crocker Gluten Free all-purpose rice flour blend 2 teaspoons gluten-free baking powder � teaspoon salt Glaze � cup powdered sugar � teaspoon gluten-free vanilla 2 to 3 teaspoons
Other Carbohydrate, 2½ Fat Carbohydrate Choices: 1½ Pipe the whipped topping onto cupcakes for an elegant look. Molten Chocolate Cupcakes [ Prep Time: 30 Minutes | Start to Finish: 2 Hours | 18 cupcakes ] � cup whipping cream 1 cup semisweet chocolate chips 1 box Betty Crocker Gluten Free devil’s food cake mix Water, butter and eggs called for on cake mix box Powdered sugar, if desired Raspberries or sliced strawberries, if desired In small microwavable bowl, microwave whipping cream and
whipped topping mixture around top of cake. Refrigerate 1 hour or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator. 1 Serving: Calories 370; Total Fat 17g (Saturated Fat 10g; Trans Fat 1g); Cholesterol 90mg; Sodium 370mg; Total Carbohydrate 51g (Dietary Fiber 1g); Protein 3g Exchanges: 1½ Starch, 2 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3½ If the cake is served just after chilling, the espresso flavor will be mild. The flavor develops more fully as
10-inch nonstick skillet over medium-high heat. Add onion; cook 1 to 2 minutes or until crisp tender; stirring frequently. Add green bell peppers, cook about 1 minute. Stir in mushrooms. Cook 3 to 5 minutes or until soft. Remove from skillet to medium bowl. To same skillet, add Italian sausage. Cook 6 to 8 minutes over medium-high heat, stirring frequently, or until sausage is no longer pink. In medium bowl, mix cooked vegetables and sausage. Stir in pepperoni and pizza sauce; spread on
Pancakes, Blueberry, Whole-Grain Pan preparation Peach Crumble Crumble Pie Goat Cheese and Arugula Flatbread Peanut(s) Bars, Sweet ’n Salty Brownie Goody Bars Peanut Blossoms Rocky Road Bars Peanut Butter Brownie Goody Bars -Chocolate Layer Bars -Chocolate Pudding Pie Cookie Candy Bars Cookies, Double Peanut Butter Cookies, Easy Cookies, Favorite Cupcakes with Chocolate Frosting Cups, Chocolate Chip– in Monster Cookies, Easy Peanut Blossoms –Toffee Bars Pecan(s) Bread,