Product Review: Bob’s Red Mill Chocolate Cake Mix
I have a confession to make: I have never successfully made a cake from scratch, gluten free or otherwise. I tried a few times early on in life but seem to lack the necessary talent. My cakes always came out with strange textures. They were dry and crumbly, sometimes even mealy- Not so tasty!
I’m sure you can understand now why all of the cakes in our house come from mixes. They are fast, easy, and even I can get a good result. As far as cost goes, mixes are more expensive in the long run. I say if you can bake from scratch then you should do so. For those that prefer easy, fast and/or are lacking in natural talent, Bob’s Red Mill gluten free chocolate cake mix is a good option.
The mix itself is easy to make, and yields a 10 inch, two layer cake. This is a bigger cake than most gluten free mixes, which makes for better value. I was a bit surprised that the instructions called for adding lemon juice. I couldn’t taste it once the cake was made, however.
The cake itself was good. It had a soft, yet dense texture that I love. It was moist and not too crumbly.
The flavor was also good, but not the best I’ve ever had. The chocolate flavor was deep and rich, a perfect compliment to the texture. The problem was in the aftertaste. The cake carried that unpleasant aftertaste that is often associated with gluten free foods. It was noticeable, but not overpowering. Add a little extra frosting or some ice cream and the aftertaste virtually disappears.
Overall, I’d say that Bob’s Red Mill has provided a good option for gluten free chocolate cake. This mix is a good value for the money and provides consistently good results.
Comments on This Post:
-
July 28, 2010Reply to This Post
It's not GF per se on this particular mix, it's the garbanzo bean flour endemic in Bob's Red Mill. Garbanzo, fava and other bean flours are a common way to replace the proteins lost when you switch from wheat to another common GF flour (rice/potato/tapioca) - you want to maintain the starch/protein ratio and Bob's Red Mill also wants to be soy, milk and egg free in their mixes (all common allergens). The problem is the bean flours taste like beans - but not all people seem able to detect that particular flavor and so many products can squeak by and get away with the bean flours.
Betty Crocker now has GF cake mixes - I haven't tried any yet because I have a recipe for chocolate cake I love, but their mixes have soy instead of bean flours. You might give it a try.
-
July 29, 2010
Reply to This PostThanks, Allisons, I had never put the connection together between the beans and the taste. That makes perfect sense and is really good to know.
I have tried the Betty Crocker mixes and really like them. I guess we all have to choose our mixes based on nutritional needs as well as taste.
