Which was more challenging to do than it sounds. It was not in with the other baking mixes in the baking aisles. My Facebook foodie friends told me I could find it in the organic and other specialty food section. Which I did. For $5.99!
When I could buy a Betty Crocker mix for just over a buck at Dollarama, it was hard for me to shell out the extra cash. Their chocolate gluten-free mix was so good though, I went for it.
I put the mix in a large bowl with 1/2 cup of vegetable oil, 1/2 cup water and 2 large eggs.
My bowl was too full to use my hand mixer so I used a wooden spoon and then a whisk to bring it together in just under two minutes or so.
Once again the mix divvied up between my 12 paper-lined muffin tins perfectly. I baked them in the middle of the oven at 325F for 21 minutes.
I had to put them back in for a couple of minutes to finish baking them but they turned out… Pretty damn perfect.
The package reads, “A delicious, easy-to-make golden cake that bakes up soft and moist.” Bang on! Again. I could not believe it. Reg shared them at work and people loved them too. They did not last as long as the chocolate cupcakes, they got drier faster but seriously? In most households it would not matter. They will be gone in seconds.
President’s Choice, I may not like your already-baked gluten-free treats but this mix, especially for those with gluten-issues, is perfection. I give this product five out of five wooden spoons.