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This post was inspired by a few friends and readers who have asked the exact same question…what are some things to add to a gluten-free cake mix so it will taste better?
I decided after helping them figure out ways to jazz up a gluten-free mix, I should do a post for you too!
So, here’s the thing. If you are new to gluten-free or have never really tried it, the taste is different. Gluten-free means it isn’t made from grains, so your flour will probably be made from tapioca, beans, coconut, almonds, or anything else that can be pulverized into a flour like consistency. It works great for baking, but it will definitely have a different flavor. When I started recipe testing with gluten-free years ago, I took a little taste of the batter to make sure it was sweet enough, and it tasted horrible. Once baked, it was better, but there was still a strange after taste.
When I bake without gluten, I usually make something from scratch like these Vanilla Glazed Donuts, or even cookies. If you use my gluten-free baking tips, you probably don’t really notice a flavor difference. That is due to all the other delicious ingredients that are added to these recipes like vanilla, sugar, oil, etc.
But, we don’t always have time to bake from scratch, so a boxed mix is the next best thing. The problem with that is the ingredients they have in the mix don’t do as good of a job of masking the taste of flour without gluten.
Not to worry, I have some amazing additions you can add to your mix WITHOUT messing up how it bakes or the texture. I use these all the time, and these are the tips I gave to some friends and readers who wrote back and said, WOW! This helped tremendously!