I finally found a place carrying the newish gluten free baked goods from Betty Crocker. Using the word tickled probably doesn't do right by my reaction in the grocery aisle. I have a been a faithful mixer of gluten free flours for years now and recently, due to laziness and really, many situations where the need/want for a cookie decimates my patience, I have been turning to premixed varieties from Pamela's (always delicious, although fairly expensive). I'm pretty happy to report that I now have some new 'stuff' to add to the mix!
I bought the chocolate cake mix, the yellow cake mix, and the chocolate cookie mix. So far I've only made the chocolate chip cookies... and let me tell you-- they are tasty.
These cookies, once they come out of the oven are much more along the lines of those tasty cookies that are more redolent of a buttery mix than a cake-y one. They have a very light texture-- slightly crumbly-- with a little bit of the typical gluten free texture (although not gristly or mealy at all!) with a bit more chew to them.
All you need is an egg, a teaspoon of gluten free vanilla, and a stick of room temperature butter... it literally took me two minutes to mix and they cook in ten minutes. It's immediate cookie satisfaction. Just be sure to gently slide them off of the cookie sheet because right when they come out of the oven, they tend to break easily. I let them rest for about 3 minutes on a cooling rack.
Available at Albertson's at 5801 Calle Real in Goleta.