A Review of Krusteaz Gluten Free Double Chocolate Brownie Mix

First Published Aug 6, 2014

Update: I have mixed feelings about this product. Sometimes, the mix works well, other times not so much. However, the Cinnamon Swirl Cake, gluten free of course, is very good. So... I do like this line of goods, but only when they're on sale.

You can watch the video on YouTube:

Krusteaz Gluten Free Double Chocolate Brownie Mix * A Product Review

Thanks for reading. September, 2025

 

The cost of gluten free mixes for baked goods is higher than that of their wheat-based counterparts. This irks me, because for those with celiac disease or gluten intolerance, opting for the less expensive item isn't an option.

So when I saw this 3-pack of Krusteaz Gluten Free Double Chocolate Brownie Mix for $7.99 at Costco, I bought it. The video is a review of this product.

Mixes versus Made from Scratch

The advantage of mixes is that most of the prep work is already done. All the dry ingredients plus the sugar are in the pouch. You add an egg, some oil or butter, maybe a little water and stir it all together. Bake. Cool. Eat.

Making brownies, or any baked good, from scratch is more work. There are more ingredients, more steps. Less uniformity of measurement and technique.

But you are also familiar with every ingredient in your homemade goods. There is no unpronounceable element, such as those listed on the side of the box of the oh-so-easy-to-use mix.

Is one better than the other? If I had the time, I would bake from scratch more often. But the mixes give me a way of making a dessert without too much fuss when I just don't have the time or energy to bake.

But What I've Noticed About Mixes

The cooking time for mixes is a real variable. The directions usually give you a 5-minute spread, and that should be about right. But too often, to get the middle cooked through, I find I need to cook it a little longer. My neighbor says the same thing.

This results in crunchy sides, such as those seen in the video. Cooling time, to, is a variable. As is the type of pan you use, and what altitude you live at. Maybe mixes aren't less fussy; they're just fussy in a different way.

It's All About Results

In the video, I make two batches of brownies using the Krusteaz brownie mix. The first was too gooey, and the second was better, but the longer cook time meant a hardened crust. Everyone cuts the brownies out from the middle and leaves a ring of brownie crust around the sides.

At the cost of gluten free pre-packaged foods and mixes, I get choosy about which company gets my dollars. The results I got from this mix aren't great, but I have one more pouch to go. Maybe, I'll try something different. Maybe, third's the charm.

Gluten Free Lemon Bars

First Published Aug 26, 2013

Update: This recipe has stood the test of time. Watch the demonstration video on YouTube:

How to Make Gluten Free Lemon Bars Using Gluten Free Bisquick Mix

Thanks for reading. September, 2025

These gluten free lemon bars are a family favorite. Sweet with a bit of tartness, and a crust that has just the right texture. I credit the Gluten Free Bisquick Pancake Mix for that. The half cup of white rice flour gives the crust a bit more body, and the powdered sugar keeps it sweet.

For the crust:

1 cup Gluten Free Bisquick Pancake Mix

½ cup white rice flour

¼ cup powdered sugar

¼ teaspoon salt

6 tablespoons chilled gluten free butter spread

4 teaspoons to ¼ cup cold water

For the topping:

2 eggs

¼ teaspoon cream of tartar

1 cup sugar

1 tablespoon white rice flour

¼ teaspoon baking powder

¼ cup fresh lemon juice

Zest of one large lemon

Instructions:

Preheat oven to 350 degrees

Spray an 8x8 baking pan with cooking spray and line with parchment paper

Make the Crust

Whisk together the gluten free flour mix, white rice flour, powdered sugar and salt.

Cut the chilled butter into chunks and add it to the mix.

Use a fork or pastry blender to cut the butter into the flour mix.

When the flour mix is crumbly, use your fingers to break it down until it has a sandy feel to it.

Add two teaspoons of cold water and work it in with your fingers.

Continue adding one teaspoon of water at a time until the mixture feels sticky.

Add ½ teaspoon of water at time until the mixture holds together.

Transfer the mixture into the prepared pan and press it across the pan, making it as even as possible.

Place the pan in the oven and bake the crust for 20 minutes.

Make the topping

Five minutes before the crust is done baking, make the lemon topping.

In a bowl of a stand mixer, beat together the eggs and cream of tartar until light and fluffy.

Add the sugar, white rice flour and baking powder, the lemon juice and zest to the egg mixture and beat on medium speed until well blended and slightly thickened.

Take the crust out of the oven and pour the lemon mixture over the hot crust.

And Bake

Put the pan back into the oven and bake for 25 to 30 minutes. Allow to cool in the pan for at least one hour before cutting.

Sprinkle powdered sugar on top if desired. I don't usually do this, because I find the bars to be sweet enough, but a little extra sweetness is always an option.

Mad at Betty Crocker and Looking at New Ranges

First Published March 16, 2012

Update: The oven has long since been replaced, and Gluten Free Betty Crocker is still more expensive than Wheaty Betty Crocker. 

Thanks for reading. October, 2025

Original Post: Cooking and baking is a large part of my life and for that I need a good oven range. I have a freestanding electric range that has served me well for about twelve years now. But the door hinge is gone lame and so the door doesn't shut properly - which really messes with my cooking times and the consistency of the interior temperature. My cakes and cookies aren't quite right.

The coils on the cooktop are warped from age, (like so many of us) so when I put oil in a pan it all pools to one side. The pan doesn't heat evenly and so again, I am presented with uneven cooking temperatures.

Trouble is I really like this range: it has knobs for the cooktop and a digital set for the oven temps; the interior of the oven is just the right size; and it has the self-cleaning option.

But I know it only has so much time left before I have to replace it. So I've started looking and will likely get one of those new-fangled ceramic glass cooktop ranges - and will have to get a new set of pots and pans to go with it because the glass top only likes certain kinds of cookware. Geez.

So I'm going to have to spend a bunch of money on a new range and cookware. I'm wondering if there's a tax deduction in there somewhere.

And money is what brings me to my wrath against Betty Crocker. I was so utterly excited when I found that the company was producing gluten-free products I literally jumped for joy in the aisle. The cost was higher than the standard mixes, but not by much.

But now, I see in all the supermarkets and superstores the cost of Betty Crocker mixes is way up, usually $5.99 or $6.99. That may not sound like much, but when I see the standard mixes on sale at 5 for $5 - I get a little angry.

The company is well aware that gluten free products are a necessary medical treatment for those with celiac disease and gluten intolerance. And while brownies and cake may not be an essential food group, (or is it?) I still think it's kind of crappy that the products cost so much more than the counterparts.

It may be the retailers that are upping the price - I don't know. But I do know that when I first found Betty Crocker's gluten free baking mixes, they were less than $4 a box. That two or three dollar difference may not seem like much, but it's the principle, I think.

Anyway, I have to get a new range and I'm not buying so much of the Betty Crocker mixes now. So that's the life of this Contemporary Cook - Looking for a new range and Angry with Betty.

Hodgson Mill Gluten Free Brownie Mix

First Published July 20, 2011

Update: I used this brand quite a bit, but not anymore. I couldn't find it in regular supermarkets, and other brands were available. But if you get a chance to try it, and it's not too expensive, you should. It made a good brownie.

Thanks for reading. October, 2025

Original Post:Hodgson Mill is a family owned company dedicated to supplying boxed mixes made with whole grain flours, including gluten free products such as pancake mix, apple cinnamon muffin mix, bread mix, cookie mix and a chocolate brownie mix.

Hodgson Mill also has boxed flax meal, a product I've used for several years now, including it in homemade gluten free breads, muffins and cupcakes.

I thought I would give their brownie mix a try, based on my past experience with the flax seed product, and that the brownie mix was on sale.

One other factor played into my decision to spend part of my grocery budget on the mix; it's a low sodium brownie with less fat per serving than other gluten free brownie mixes. That means my husband and I get a little less salt and fat in our diet when we scarf these down.

Gluten free baking, and subsequently pre-packaged gluten free products, is higher in fat, salt and sugar than wheat based baked goods, mostly because the fat, salt and sugar boost the cohesion as well as flavor of the non-gluten flours.

So a boxed brownie mix that is not only gluten free but lower in sodium attracts my attention.

But the important part is taste. It doesn't matter if something is better for you if it doesn't taste good.

Hodgson Mill gluten free brownies taste good. They taste like regular brownies, except they do have a slightly nutty aftertaste that borders on bitter. This did not deter my husband, my son, my daughter or me from finishing off the 8x8 pan of brownies by the next day, however.

The directions offer the option of a larger pan, up to 11x7 inch. The brownie may be less dense and cake like, which could eliminate the slightly bitter taste. In an 8x8 inch pan, these brownies are pretty thick. The primary flour is brown rice flour, which can have a slightly bitter flavor if not cooked for a long time.

In baking, size matters. I'd recommend using the larger pan for these brownies, but if you don't have one, go ahead and use your 8x8 or 9x9 pan.

You can visit the Hodgson Mill website at www.hodgsonmill.com, and take a look at their product line and shop their online store. The company includes non-gluten free products as well, such as organic pasta, whole grain cereals and baking goods.

Disclaimer: I did not receive this item as a promotional gift. I paid for it myself.

Creating Gluten Free Baking Recipes

First Published October 14, 2010

Update: The original post is more of a tips for baking gluten free, rather than an actual recipe post. And I haven't been able to locate this particular recipe for some time. But the advice holds true, though now we have cup to cup flours, and mixes that make great tasting cookies. I still follow these basic guidelines - the right flour for the bake, add an acid, and use a good margarine when baking from scratch.

Thanks for reading. September, 2025

Original Post: I recently succeeded in creating a recipe for gluten free cookies. The cookies don't crumble when you pick them up or turn rock hard after an hour or so. I've named these luscious treats "Gluten Free Chocolate Success Cookies."

When creating this recipe, I started with the basic foundation for the standard chocolate chip cookies, taking into account that I would need more fat and sugar than a recipe with wheat flour, and a little more moisture as well.

What I've learned in gluten free baking is that applesauce is a great way to reduce the crumblies- a condition in which the cookie or bread or whatever is overly dry and crumbles when you bite into it. I've also learned that using margarines such as Smart Balance or Earth Balance helps reduce the bad fats that my husband - who enjoys the Chocolate Success cookies- is not supposed to have.

I've also learned that substituting a gluten free flour mix cup for cup rarely works in gluten free baking. When using rice flours, I may need more. When using bean flours, I may need less. That's why finding the right combination of flours is so essential.

The most important thing I've learned is that some recipes take much longer, like my gluten free breakfast bread. I've been working on it for a few months now, but it's still not right. However, I think I've got the cinnamon rolls down, and that recipe will be coming soon. I hope.

Product Review: Gluten Free Bisquick Pancake and Baking Mix

First Published September 28, 2010

Update: General Mills Gluten Free Bisquick is still a big part of my cooking and baking. So this post is still good today.

Thanks for reading. September, 2025

Eating Pancakes

Original Post: Bisquick, the pre-mix packaged product for baking, was introduced by General Mills in 1931. Now, in 2010, General Mills offers Gluten Free Bisquick Pancake and Baking Mix, and I decided to test it against my own pancake mix.

Gluten Free Bisquick is available in a 16 oz package, and the cost at my local supermarket was $5.99. On the back of the package, the pancake recipe calls for 1 cup of the mix, 1 cup of milk, 2 tbsp of vegetable oil and 1 egg. That recipe yields 10 pancakes.

I made up a batch of Bisquick pancakes and served them to my son, asking him first if they tasted good, and then if they were better than mine.

Now, he may be biased because I am, after all, his mother, but he said the Bisquick pancakes were good -he gave them an exuberant thumbs up- but he claimed mine were better.

I had tasted the pancakes on trial here and found them to be quite tasty. They were a little denser than those from my own mix and so had a little more texture. But the taste was spot on, equal to that of any pancake house.

The most attractive feature of this mix is the convenience factor. Though I make up my own mixes and store them for use, there are times when I'm caught short. Having a mix on hand, ready to use, that tastes good and isn't expensive is a real boon for those who cook gluten free.

Disclaimer: I did not receive this product as a promotional item or for review from the producing company. I paid for it myself.