By Valerie Stearns, National Foundation for Celiac Awareness (NFCA) Communications Intern
My longtime childhood friend used to invite me over to her house for dinner all the time. After we were finished with the main course, we always had some type of dessert because my friend said she needed to satisfy her sweet tooth after eating something salty. It was a ritual that I had become accustomed to after a few meals there. Ever since then, I have been the same way, and I certainly always remind her of it.
So, it comes as no surprise that I’m always excited to eat a baked good. However, after being diagnosed with celiac disease two years ago, it has been difficult to find gluten-free cookies, cakes, and muffins that don’t taste like cardboard – and that are actually worth the calories. I’ve tried plenty – some are tolerable, and some need to be thrown out after the first bite. Fortunately, ever since I have been interning at the National Foundation for Celiac Awareness (NFCA), I have become aware of more tasty gluten-free products on the market.
This week, Claire Baker, NFCA’s Director of Communications and New Media, baked gluten-free cupcakes for the office using Pamela’s Gluten-Free Chocolate Cake Mix. Let’s just say that it was a difficult task avoiding the kitchen to grab another. They were simply delicious. In lieu of icing, we sprinkled confectionery sugar on top of them – would have been even better with icing added, but they still tasted great.
It melted right in my mouth, with a soft, moist texture and a rich, savory flavor. Any chocolate or cupcake enthusiast would love these without a doubt.
If you’re on a quest to find a sweet gluten-free treat, give these a try! In addition to being gluten-free, they are dairy-free, non-GMO, and are sure to make your taste buds happy!
If you prefer vanilla rather than chocolate, there is also a vanilla cake mix available. Pamela’s makes several other baking mixes, too. Check them out here: www.pamelasproducts.com/products/baking-mixes.