This is a great site and has a lot of useful information.

Here is the recipe

Christmas Sugar Cookies (Gluten-Free)

3 cups gluten-free flour mix*
2 eggs
1 teaspoon soda
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon almond (or flavoring of your choice)
1 cup gluten-free margarine

Sift flour, soda & cream of tartar – cut in margarine or butter (I find that margarine is easier when rolling out the cookies). Beat eggs, add sugar & almond – mix well. Pour egg mixture into flour mixture and mix well by hand.

Chill at least 15 min (several days is also ok). Roll out to desired thickness on floured surface and cut into shapes. Decorate with colored sugar, or if you prefer, after baked & cooled frost and then sprinkle with colored sugar, etc.

2 cups powdered sugar mixed with some melted butter & lemon juice frosts one batch. Bake at 350F for 9 minutes.

Again this is from Celiac.com.

Hope you enjoy, please let us know how they turn out!

Betty Crocker Gluten Free Yellow Cake Mix, 15-Ounce Boxes (Pack of 6)

I hope you get a chance to try them! Where stores have you found these products?

I was very happy with the cake I made. It did not crumble and looked and tasted like a “normal” cake. All of my friends who saw it and tasted it said it was really good.

Taste: A : Moist and very rich, one of the best cakes I have had.

Repeat Buy: A : I will likely be making a trip down the baking isle at the grocery store to find more Betty Crocker Gluten Free products to try.

Tip: I found these products at the Albertson’s near my house, I have not seen them at Safeway.
Also, They are mixed in with the other cakes and mixes so do not give up if you do not see a “Gluten Free” section in the baking isle.

Prep Time: 20 minutes

Ingredients:

• 1 cup superfine brown rice flour (see tips)
• 1/2 cup arrowroot starch OR cornstarch
• 1/4 cup amaranth flour
• 1/4 cup white rice flour
• 1 tablespoon cane sugar (OMIT sugar if making a savory filling)
• 1/4 teaspoon xanthan gum OR guar gum
• 1/4 teaspoon salt
• 1 tablespoon ice water
• 1 large, lightly beaten egg
• 12 tablespoons (1 1/2 cups) cold, cubed butter

Preparation:

Food Processor Method:

1. Measure dry ingredients into a large mixing bowl. Use a large whisk to thoroughly blend ingredients.
2. Pour the dry ingredients into a food processor bowl, fitted with a metal blade.
3. Add the cold butter cubes and pulse until the butter cubes are reduced to the size of peas and the mixture looks like coarse, dry crumbs.
4. Add the lightly beaten egg and pulse just until egg is incorporated into the flour-butter mix.
5. Add 1 tablespoon of ice water and pulse several times. Remove the processor lid and squeeze a small amount of the dough in your hand. If it holds together don’t add more water. If the dough is too crumbly and dry, add 1/4 teaspoon additional ice water and pulse several more times. Check the consistency of the dough again. If the dough holds together and you can form a ball don’t add more water. Adding too much water will make the dough sticky and harder to roll out and shape.
6. Scrape the dough, which will look crumbly, on a clean, gluten free work surface covered with waxed paper. Gather the crumbly dough into a ball. Flatten to a large disk shape. Wrap in waxed paper and refrigerate for at least one hour before rolling out the dough. At this stage, the dough can be frozen. Place wax paper wrapped dough in a freezer bag, label and freeze for future use.
7. To Roll Dough: Remove dough from refrigerator and place dough between two sheets of waxed paper. Let dough sit just until it’s soft enough to roll. When workable, roll lighlty from the center outward, working to make a circle about 10-inches in diameter and about 1/8-inch thick. If the dough should get too warm and sticky, place it in the freezer for several minutes and then continue rolling it.
8. Peel top sheet of wax paper from the dough and carefully flip the dough, on the remaining sheet of waxed paper, over pie plate. Gently peel the waxed paper from the dough.
9. Gently press the dough into the pie plate.
10. Trim edges with knife and crimp edge with a fork or using your favorite method.
11. Pie crust is ready to fill or parbake (partially bake) as desired.
12. To parbake the crust, preheat oven to 350 degrees. Use a fork to pierce the crust- this will prevent the crust from bubbling up while baking. Or, line the dough with parchment paper and fill the plate with dry beans or pie weights. Bake the crust for about 15 minutes, or until lightly golden.

Check back tomorrow for the pie directions! Let me know if there is any specific recipes you would like to see!

• Gluten Free diets are not a fad: Unlike many diets, people who follow a Gluten Free diet do it because it is necessary, not by choice.

• Rising numbers: The amount of people following a Gluten Free diet is on the rise and the company that has the most to offer can gain a competitive advantage.

• Competition from other major players: We already have quite a few Gluten Free brands, but now with Betty Crocker and Chex coming out with their products it wont take long before other companies jump on that avalanche and can start cashing in.

It makes sense for companies to make Gluten Free products. Not only will they please more people and gain loyal customers but they can make a lot of money on these products. Companies would need to have a facility dedicated to their GF products like Betty Crocker has stated on their box, it does not have to be as large as the other plants but in order to ensure no cross contamination and make their consumers feel safer they would need to have a seperate facility. The creation of a Gluten Free division would be feasible, and a sound move. What company do you think will be next to make a major splash in the Gluten Free pool?

Why Go Gluten Free?
Not long ago, two of our co-workers found themselves in the gluten free world. Linc was diagnosed with Celiac disease, and Colleen’s family switched to the diet for her son’s well-being.

Their experiences opened our eyes to the challenges families face following the diet. It’s hard to be different, especially when it affects sweet moments with friends and family. No one wants to miss sharing a birthday cake or see their child have to turn down a homemade cookie from a buddy after a game.

We hope we can help by bringing you these mixes for gluten free desserts that look and taste like the treats you’ve been longing to share. Finally, Betty Crocker® Gluten Free!

-The Betty Crocker Baking Team

I think it is great that they expanded for those workers and the rest of us who follow the diet. It will be nice to have a birthday cake or brownies that are Betty Crocker.

Has anyone had a chance to try any of these products? If so, what did you think?