Hodgson Mill Gluten-Free Sweet Yellow Cornbread Mix, 12 Ounce (Pack of 6), Gluten-Free Cornbread Box Mix, Great with Chili, Stews and Soups, Bakes Well in a Cast Iron Pan, Delicious with Honey

This is my go-to mix for just about everything. I have tried making it up (using coconut oil and coconut milk - - 1 of those small cans of 5 or so ounces and a bit of water) and then adding allergen free choc chips, coconut, and the candied cherries (whole and/or chips) sold here on AMZ. My brother took one taste and took it all home with him. He also took the one I made by layering in cinnamon sugar & some allergen free margarine, as well sas the one I made with scallions. It only took one mix and a 4-mould silicone cake maker pan, so I could try four different versions all at once and from just one mix. It made four little cakes. I also like this made plain and then I dump a fruit cup of diced mangoes in light syrup over it - -YUMM! I have been begging Hodgson Mills to please make a gluten free gingerbread mix, but so far nothing. I can use this like a cake mix and frost it, add cocoa and make a chocolate cornbread, etc. This is the most versatile product I have ever had the intense pleasure of cooking, adapting and eating. LOVE THIS! I need the 6 pk every other month or so. Plain is yummy with a huge pot of chili or spaghetti. Treat yourself to this easy and yummy goody! It is amazing and so satisfying.

I am W/F, so I have to watch everything, just like the people who are G/F. When I had to give up pizza, I thought things couldn't get much worse. I had tried some of the frozen W/F crusts and they were awful. Also tried the pizzas and they were terrible too. So I decided to try making my own crust and pizza and experimented with a few brands. When I tried the Hodgson Mill I was pleasantly surprised since it looks and tastes like a regular crust. With this mix, you will make two crusts at a time and then if you want, freeze one. I went and bought 2 - 12 inch pizza pans that are specifically for "my" pizza. This works out so well (and I always seem to have a crust ready to go) that I bought a case (6) of these from Amazon. The pricing was also the best. I like being able to order cases of certain things - it's a real time-saver.

If you become gluten intolerant, you start learning to lower your expectations. Many gluten-free items are a far cry from their gluten filled originals. You either do without, or accept that things aren't going to taste like the originals--maybe not anything at all like the originals--but try to adjust to your new normal.That is not the case with these cookies. They are not your typical dry, powdery gluten-free cookies. They taste great. As the only gluten intolerant person in my family, I have had to fight off other family members, who can eat "normal" foods, from eating these cookies. These cookies are simple to make, and can be made into a variety of different types simply be using different add-ins. I like to add coconut and raisins! Give these a try!!

Okay, so pour it into two pans. Pour it into FOUR if you want to. To say that this makes two layers is misleading. Still, I use it to make two layers, they're just thinner than I like (they're about an inch thick).The cake is more dense than a wheat flour Betty Crocker - not necessarily a bad thing - more like a homemade scratch cake perhaps ( MY homemade.. so no cake flour and whipped egg whites). It is good - I was delighted to have my first velvet crumb cake in four years. I'm going to try some variations in the coming months.I think Bob's Red Mill Chocolate Cake is the gold standard, this is silver. (Bob's Vanilla Cake is dreadful though. Pity.)I would advise using a lot of vanilla. Up to 2 Tb. "Babycakes" uses Bob's Red Mill flour in their baked goods and uses 2 Tb in most recipes, not just to mask the bean flavor for those who can taste it, but to make up for the lack of wheat taste. I think this cake mix could use that help too. I prefer that to using almond extract to add dimension to the flavor. The almond, for me, did not go with chocolate frosting.UPDATE: I've used this for pineapple upside down cake and it was terrific, and also the popular "pumpkin squares made with yellow cake mix" recipe that is everywhere. I used half a box of this mix, 2 eggs instead of 1-1/2 eggs, and some nuts in the topping to stretch it a little. It was excellent! and while I thought the base might be a bit thin, it rose to be substantial. It will be a regular event around here.

We are new to gluten free and pizza is very important to my grandson, who is a very particular eater. He gives this pizza his 5 stars LOVE IT rating. It is easy to make, a bit time consuming (compared to frozen obviously), but the end result is worth it. The package makes two and I serve one and freeze the other (after the first baking). The frozen crust gets high marks from my grandson, but the freshly baked one seems a bit better to me. I like the convenience of making two at a time and freezing one for a quicker dinner. I received six boxes, each box makes two pizzas. I have not found a recipe yet that compares to this crust, and I have tried more than a few! I like that the yeast and the pre-measured flour is in the box, and I don't have to gather ingredients and measure them. I will buy this product again.

I've made two batches of these, using the chocolate chip variation, and can't recommend them. The first time, I followed the instructions exactly and they came out really thin and hard, spread all over the pan, and had to be thrown away. The second time I melted the butter instead of just softening (per the instructions) and they were better, but still not great. I noticed the dough was flavorless, so I tripled the amount of vanilla, which helped, but they were still missing something in the flavor, probably resulting from the blend of flours in the mix. I'd recommend the Betty Crocker GF Chocolate Chip Cookie mix if you are a novice baker like me.