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Taste Test: Betty Crocker All-Purpose Gluten-Free Rice Flour Blend

See what our editors whipped up when challenged with creating delicious gluten-free ideas for apps, brunch and dessert.
Taste Test: Betty Crocker All-Purpose Gluten-Free Rice Flour Blend

Honey-Baked Sriracha Chicken Wings
Of all bar food-style snacks, wings hold a very special place in my heart. This winter, in preparation for a certain important football game, I had the chance to work with the Betty Crocker Kitchens on a chicken-wing recipe development project. (Talk about a dream come true!) The resulting recipes are so incredibly delicious, I took this opportunity to try Betty’s new Gluten Free Rice Flour Blend in my favorite recipe, Honey-Baked Sriracha Chicken Wings. The genius part about this recipe is that the messiest part (seasoning and dredging the drummies) is done in a zip-top plastic bag, making cleanup a breeze. I substituted the all-purpose flour called for with an equal amount of the rice flour blend, and truly, couldn’t tell the difference. The chicken came out of the bag perfectly coated, and cooked up with just a hint of spice and loads of crispy goodness. After tossing the baked wings with the addictive, spicy-sweet sauce, I could barely keep my fellow editors’ hands off ’em to get the photo!—Meghan McAndrews, senior editor

Gluten-Free Easy Banana Bread
Choosing to test out this new recipe from Betty Crocker Kitchens was a somewhat selfish decision. My husband and I were headed to friends’ for brunch the coming weekend, and I offered to bring banana bread, forgetting that there were gluten sensitivities in the group. We have a few gluten-free options on bettycrocker.com, but this one was perfect because it uses our new rice flour blend, which I bake with often at home. So? The bread is fantastic and beyond easy to make. (The recipe is also on the back of the box!) It took a good hour to bake, but the perfectly crusty exterior and tender interior was well worth the wait. Served with a generous pat of butter, it’s an ideal complement to a cheesy egg bake and bowl of fresh fruit. —Erin Madsen, executive editor

Confetti Candy Cupcakes
Anything with “confetti” in the title gets my vote for go-to party food, and these Confetti Candy Cupcakes were no exception. I usually bake with regular flour, so I was hesitant to turn these traditional cupcakes into gluten-free creations. To my surprise, the finished product tasted even better than I thought it would. Don’t ask me how that happened, I’m still not sure. But I did use Betty’s new gluten-free rice flour blend, and it doesn’t hurt that the cupcakes were filled—and topped!—with plenty of chocolate-covered candies and a heaping of homemade chocolate frosting. A word to the wise about making the frosting: a tip I learned in the Betty Crocker Kitchens is to add more powdered sugar to your frosting mixture if you want it to thicken. Maybe you’ve been doing that for years, but I was pretty pumped to learn this hack. So if your frosting isn’t hardening up as well as you’d like, add a bit more powdered sugar to the mix, and your cupcakes will get the pretty frosting they deserve. - Claire Davidson, associate editor

Gluten-Free Garlic Herb Breadsticks
My experience with gluten-free foods is rather limited. But I’ve heard horror stories from friends of cardboard-tasting pizza crusts and unpalatable crackers, so I wasn’t sure what to expect of these breadsticks. As it turns out, these breadsticks were none of those things. In fact, if I didn’t know better, I wouldn’t guess that they’re gluten-free at all. I think that’s as much a credit to Betty Crocker’s All-Purpose Gluten-Free Rice Flour Blend as it is the recipe—which is an interesting dough based off of a French pâte à choux, in which the eggs are added after the dough has already formed a ball. Paired with Muir Glen Cabernet Marinara Pasta Sauce, these breadsticks made a killer appetizer that I’ll be sure to make for my gluten-free friends soon!—Kayla Knudson, managing editor




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