Crocker - Betty Crocker 20 best gluten-free bread recipes

Houghton Mifflin Harcourt

Boston New York 2013

Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhbooks.com

Cover photo:

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Susan Klobuchar

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Associate Editor: Heather Dabah

Managing Editor: Rebecca Springer

Production Editor: Kristi Hart

Cover Design: Chrissy Kurpeski

ISBN 978-0-544-20123-1

v1.0513

Dear Friends,

This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Theres grilled foods, potluck favorites and even gluten-free recipes too.

Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure.

Enjoy and happy cooking!

Sincerely,

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Prep Time: 20 Minutes Start to Finish: 45 Minutes Makes 18 servings

• Coffee Cake
• 4 eggs
• cup milk
• cup butter, melted
• 2 teaspoons gluten-free vanilla
• 1 box Bisquick Gluten Free mix (3 cups)
• cup granulated sugar
• 1 can (21 oz) gluten-free fruit pie filling (any flavor)
• Glaze
• 1 cup gluten-free powdered sugar
• 2 tablespoons milk

Heat oven to 375F. Grease 1 (15 x 10 x 1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray (without flour).

In large bowl, stir all coffee cake ingredients except pie filling until blended; beat vigorously 30 seconds. Spread two-thirds of the batter (about 2 cups) in 15 x 10 x 1-inch pan or one-third of the batter (about 1 cups) in each square pan.

Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.

Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix all glaze ingredients until smooth. Drizzle glaze over warm coffee cake. Serve warm or cool.

1 Serving: Calories 240; Total Fat 7g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 60mg; Sodium 280mg; Total Carbohydrate 41g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 3

Tip This easy fruit-filled coffee cake is ripe for any flavor of fillingtake your pick! Try apple, cherry, blueberry, peach or apricot pie filling. Or try gluten-free lemon curd for a luscious citrus twist.

Prep Time: 10 Minutes Start to Finish: 40 Minutes Makes 6 servings

• Topping
• cup Bisquick Gluten Free mix
• cup packed brown sugar
• teaspoon ground cinnamon
• cup cold butter or margarine
• Coffee Cake
• 1 cups Bisquick Gluten Free mix
• 3 tablespoons granulated sugar
• cup milk or water
• 1 teaspoons gluten-free vanilla
• 3 eggs

Heat oven to 350F. Spray 9-inch round or square pan with cooking spray.

In small bowl, mix cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly.

In medium bowl, stir all coffee cake ingredients until blended. Spread in pan; sprinkle with topping.

Bake 25 to 30 minutes or until golden brown. Store tightly covered.

1 Serving: Calories 360; Total Fat 11g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 130mg; Sodium 460mg; Total Carbohydrate 58g (Dietary Fiber 1g); Protein 6g Exchanges: 2 Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 4

Prep Time: 15 Minutes Start to Finish: 1 Hour 40 Minutes Makes 9 servings

• 1 box Betty Crocker Gluten Free yellow cake mix
• cup milk
• cup butter, softened
• 1 teaspoons gluten-free rum extract
• 1 teaspoon gluten-free vanilla
• teaspoon ground nutmeg
• 3 eggs
• cup Betty Crocker Rich & Creamy vanilla frosting (from 1-lb container)
• cup chopped pecans

Heat oven to 350F (325F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square or round cake pan with shortening or cooking spray (without flour).

In large bowl, beat cake mix, milk, butter, rum extract, vanilla, nutmeg and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around inside edge of pan. Cool 30 minutes longer.

In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until easy to drizzle. Drizzle frosting over cake; sprinkle with pecans.

1 Serving: Calories 320; Total Fat 15g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 90mg; Sodium 330mg; Total Carbohydrate 43g (Dietary Fiber 0g); Protein 4g Exchanges: 1 Starch, 2 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3