50+ Delicious Friday Gluten-Free Betty Crocker Recipes You Can Try Today

Fridays are the perfect time to unwind, indulge in some delicious food, and prepare for the weekend.

If you’re following a gluten-free diet, finding quick, easy, and tasty recipes can be a challenge, especially after a long week.

Luckily, Betty Crocker has you covered with a variety of gluten-free options to satisfy your cravings.

From sweet treats to savory meals, there’s something for everyone in these 50+ Friday gluten-free recipes.

Whether you’re hosting a family gathering, having a quiet evening at home, or simply treating yourself, these recipes make it easy to create a delicious gluten-free meal without any stress.

In this blog post, we’re sharing the best gluten-free recipes from Betty Crocker, perfect for your Friday nights.

50+ Delicious Friday Gluten-Free Betty Crocker Recipes You Can Try Today

With these 50+ gluten-free Betty Crocker recipes, you can look forward to a Friday full of flavor and satisfaction.

No matter if you’re in the mood for comfort food, a decadent dessert, or a refreshing light dish, these recipes will provide you with endless options.

Easy to make, full of flavor, and completely gluten-free, these recipes ensure that your Friday night meals are just as delicious as they are stress-free.

So, go ahead and explore these incredible gluten-free creations and enjoy a Friday feast that everyone can enjoy.

Betty Crocker Gluten-Free Pancakes

These fluffy and delicious gluten-free pancakes are perfect for a weekend breakfast or brunch. Made with Betty Crocker’s Gluten-Free Pancake & Waffle Mix, this recipe ensures a quick and easy way to enjoy pancakes without any gluten. The light texture and slight sweetness make them a family favorite that’s sure to please everyone at the table, whether they follow a gluten-free diet or not.

Ingredients:

• 1 cup Betty Crocker™ Gluten Free Pancake & Waffle Mix
• 1 cup milk (or dairy-free alternative)
• 1 large egg
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• Butter or oil for the griddle

Directions:

1. Preheat a griddle or large skillet over medium heat. Lightly grease with butter or oil.
2. In a medium bowl, whisk together the pancake mix, milk, egg, vegetable oil, and vanilla extract until smooth.
3. Pour about 1/4 cup of batter onto the griddle for each pancake.
4. Cook for 1 to 2 minutes or until bubbles form on the surface of the pancake and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
5. Serve hot with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.

These gluten-free pancakes are an ideal choice for those looking for a quick, satisfying breakfast that doesn’t compromise on flavor. They are soft, fluffy, and versatile, perfect for any toppings or mix-ins you love. Whether you enjoy them plain, with berries, or topped with a dollop of yogurt, they make the perfect gluten-free morning treat.

Betty Crocker Gluten-Free Chocolate Chip Cookies

These Betty Crocker Gluten-Free Chocolate Chip Cookies are rich, chewy, and full of chocolatey goodness. With the help of Betty Crocker’s Gluten-Free Chocolate Chip Cookie Mix, this recipe offers a hassle-free way to indulge in the classic treat, all while keeping it gluten-free. The cookies bake to perfection, providing a sweet, comforting snack that’s loved by everyone.

Ingredients:

• 1 pouch Betty Crocker™ Gluten Free Chocolate Chip Cookie Mix
• 1/4 cup butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the cookie mix, softened butter, egg, and vanilla extract. Stir until the dough is well-mixed.
3. Fold in the chocolate chips.
4. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 8-10 minutes or until the cookies are golden brown on the edges.
6. Let the cookies cool on the sheet for 2 minutes before transferring them to a wire rack to cool completely.

This gluten-free chocolate chip cookie recipe offers a simple and reliable way to enjoy a beloved treat without gluten. The result is a batch of perfectly chewy cookies with just the right balance of sweetness and chocolate. They are a delightful snack that’s ideal for those with gluten sensitivities, as well as anyone who simply enjoys a tasty cookie.

Betty Crocker Gluten-Free Banana Bread

This Betty Crocker Gluten-Free Banana Bread recipe transforms overripe bananas into a soft, moist, and flavorful bread. By using Betty Crocker’s Gluten-Free All-Purpose Flour, you can achieve that classic banana bread texture without any gluten. With a hint of cinnamon and the natural sweetness from the bananas, this banana bread is perfect for breakfast, snacks, or even as a light dessert.

Ingredients:

• 1 pouch Betty Crocker™ Gluten Free All-Purpose Flour
• 3 ripe bananas, mashed
• 1/2 cup sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp salt

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, cream together the butter and sugar until smooth.
3. Beat in the eggs, one at a time, followed by the mashed bananas and vanilla extract.
4. In a separate bowl, whisk together the gluten-free flour, cinnamon, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana bread is an ideal way to use up those overripe bananas in your kitchen. The bread is moist and flavorful with a light crumb, and the hint of cinnamon adds a delightful warmth to the taste. Whether you enjoy it for breakfast with a cup of coffee or as an afternoon snack, it’s sure to become a staple in your gluten-free baking repertoire.

Betty Crocker Gluten-Free Lemon Bars

These Betty Crocker Gluten-Free Lemon Bars are the perfect balance of tart and sweet. The gluten-free crust is buttery and crumbly, while the lemon filling is refreshingly zesty, offering a bright and tangy flavor. With Betty Crocker’s Gluten-Free All-Purpose Flour, this recipe ensures a gluten-free dessert that rivals any traditional lemon bar, making it an ideal treat for those with dietary restrictions or anyone craving a citrusy dessert.

Ingredients:

• 1 pouch Betty Crocker™ Gluten Free All-Purpose Flour
• 1/2 cup butter, softened
• 1 cup powdered sugar, divided
• 1/4 cup granulated sugar
• 2 large eggs
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 tsp baking powder
• Pinch of salt

Directions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. For the crust, cream together the softened butter and 1/2 cup of powdered sugar until smooth.
3. Add the gluten-free flour, a pinch of salt, and baking powder to the butter mixture. Mix until combined, forming a crumbly dough.
4. Press the dough evenly into the bottom of the prepared pan and bake for 10-12 minutes, or until lightly golden.
5. While the crust is baking, prepare the lemon filling. In a bowl, whisk together the granulated sugar, eggs, lemon juice, lemon zest, and the remaining powdered sugar.
6. Pour the lemon filling over the baked crust and return to the oven. Bake for 18-20 minutes, or until the filling is set and lightly golden.
7. Let the bars cool completely before cutting into squares. Dust with powdered sugar before serving.

These gluten-free lemon bars are a delightful treat with the perfect balance of a buttery, crumbly crust and a tart, zesty lemon filling. The lemon flavor shines through beautifully, making these bars the ideal dessert for any occasion. Whether served at a family gathering or as an afternoon pick-me-up, they are sure to impress everyone, gluten-free or not.

Betty Crocker Gluten-Free Apple Crisp

This Betty Crocker Gluten-Free Apple Crisp is a cozy and comforting dessert perfect for the fall season. The warm, tender apples are topped with a sweet and crumbly gluten-free oat topping made with Betty Crocker’s Gluten-Free All-Purpose Flour. This dessert combines the classic flavors of cinnamon, apples, and oats, making it a perfect choice for those following a gluten-free lifestyle.

Ingredients:

• 4 cups peeled and sliced apples (about 4 medium apples)
• 1 tbsp lemon juice
• 1/4 cup granulated sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup gluten-free rolled oats
• 1/2 cup Betty Crocker™ Gluten Free All-Purpose Flour
• 1/2 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup butter, cubed

Directions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. In a large bowl, toss the sliced apples with lemon juice, granulated sugar, cinnamon, and salt. Spread the apple mixture evenly in the prepared baking dish.
3. In another bowl, combine the oats, gluten-free flour, brown sugar, cinnamon, and salt.
4. Add the cubed butter to the oat mixture and use a pastry cutter or your fingers to combine until the mixture becomes crumbly.
5. Sprinkle the oat mixture evenly over the apples.
6. Bake for 40-45 minutes or until the apples are tender and the topping is golden brown.
7. Let the apple crisp cool slightly before serving. Serve warm with vanilla ice cream or whipped cream for an extra treat.

This gluten-free apple crisp is the ultimate comfort food with tender baked apples and a sweet, buttery oat topping. It’s an easy dessert to make and is perfect for gatherings or a cozy night in. The combination of warm apples and crispy topping will make this dish a favorite in any gluten-free home. Plus, with the addition of ice cream or whipped cream, it’s an indulgent treat everyone will love.

Betty Crocker Gluten-Free Cornbread

This Betty Crocker Gluten-Free Cornbread is light, fluffy, and perfect for pairing with soups, stews, or any Southern-style meal. Using Betty Crocker’s Gluten-Free Cornbread & Muffin Mix, this cornbread recipe is both simple to prepare and full of flavor. With a slightly sweet and savory taste, it’s sure to become a favorite at your table, especially for those avoiding gluten but still craving a classic dish.

Ingredients:

• 1 pouch Betty Crocker™ Gluten Free Cornbread & Muffin Mix
• 2/3 cup milk (or dairy-free alternative)
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tbsp honey (optional, for added sweetness)

Directions:

1. Preheat your oven to 400°F (200°C). Grease a 9-inch round or square baking pan, or line it with parchment paper.
2. In a large bowl, mix the cornbread mix, milk, vegetable oil, eggs, and honey (if using). Stir until the batter is smooth and well combined.
3. Pour the batter into the prepared baking pan and spread it out evenly.
4. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cornbread cool slightly before slicing and serving.

This gluten-free cornbread is a deliciously moist and tender side dish, perfect for a variety of meals. Whether you’re serving it with chili, a comforting soup, or a holiday feast, it’s guaranteed to be a hit. With its golden-brown crust and soft interior, this cornbread will become a go-to gluten-free recipe in your kitchen.

Betty Crocker Gluten-Free Banana Muffins

These Betty Crocker Gluten-Free Banana Muffins are a delightful treat for breakfast or as a snack. They are moist, flavorful, and full of ripe banana goodness. Made with Betty Crocker’s Gluten-Free All-Purpose Flour, these muffins are light, fluffy, and easy to make. A perfect option for those looking to enjoy a gluten-free muffin without sacrificing taste or texture.

Ingredients:

• 1 pouch Betty Crocker™ Gluten Free All-Purpose Flour
• 2 ripe bananas, mashed
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1/4 cup vegetable oil
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
2. In a medium bowl, mash the bananas until smooth.
3. In a large bowl, mix together the gluten-free flour, baking powder, baking soda, salt, and cinnamon (if using).
4. In another bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until combined.
5. Stir the mashed bananas into the wet ingredients.
6. Add the wet ingredients to the dry ingredients and stir until just combined.
7. Divide the batter evenly between the muffin cups.
8. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free banana muffins are a quick and delicious way to use overripe bananas. With their soft, moist texture and sweet banana flavor, they make a great snack or breakfast option. Perfect for on-the-go mornings, these muffins are sure to become a staple in your gluten-free baking repertoire. They also freeze well, making them convenient for busy days.

Betty Crocker Gluten-Free Chocolate Cake

This Betty Crocker Gluten-Free Chocolate Cake is a rich, decadent dessert that’s perfect for any occasion. Made with Betty Crocker’s Gluten-Free Chocolate Cake Mix, it’s easy to prepare and delivers an incredibly moist, chocolaty cake. Whether you’re celebrating a birthday, hosting a party, or just want a treat, this cake will satisfy your sweet tooth and is completely gluten-free.

Ingredients:

• 1 box Betty Crocker™ Gluten Free Chocolate Cake Mix
• 3/4 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream (optional for extra moisture)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
2. In a large bowl, mix the gluten-free chocolate cake mix, water, vegetable oil, eggs, and vanilla extract. Stir until smooth.
3. If using, fold in the sour cream for added moisture.
4. Pour the batter evenly into the prepared cake pans.
5. Bake for 28-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Once cool, frost with your favorite gluten-free frosting or enjoy as is.

This gluten-free chocolate cake is a showstopper, delivering all the rich, fudgy flavor you expect from a classic chocolate cake. It’s moist, flavorful, and surprisingly easy to make, thanks to Betty Crocker’s cake mix. Whether you top it with frosting or enjoy it on its own, it’s the perfect dessert for any celebration or just a simple treat to enjoy with a cup of coffee.

Betty Crocker Gluten-Free Cinnamon Rolls

These Betty Crocker Gluten-Free Cinnamon Rolls are soft, sweet, and perfectly spiced. Made using Betty Crocker’s Gluten-Free All-Purpose Flour, they have a fluffy, pillowy texture and are filled with a delicious cinnamon-sugar filling. Topped with a sweet glaze, these cinnamon rolls make the perfect gluten-free breakfast or brunch treat that everyone will love.

Ingredients:

• 1 pouch Betty Crocker™ Gluten Free All-Purpose Flour
• 1/4 cup sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 packet (1/4 oz) active dry yeast
• 1/2 cup warm milk (about 110°F)
• 1/4 cup melted butter
• 1 large egg
• 1/4 cup brown sugar, packed
• 1 tbsp ground cinnamon
• 2 tbsp butter, softened (for filling)
• 1/2 cup powdered sugar (for glaze)

Directions:

1. In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine the gluten-free flour, sugar, baking powder, and salt. Add the yeast mixture, melted butter, and egg. Stir until the dough comes together.
3. Turn the dough onto a lightly floured surface (using gluten-free flour) and knead for 3-5 minutes until smooth.
4. Roll the dough into a 12×8-inch rectangle. Spread softened butter over the surface of the dough.
5. In a small bowl, mix the brown sugar and cinnamon. Sprinkle evenly over the buttered dough.
6. Roll the dough tightly into a log and slice into 9 even rolls. Place the rolls into a greased 9-inch round baking pan.
7. Cover the pan with a towel and let the rolls rise for 30-40 minutes, or until puffed up.
8. Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
9. Let the rolls cool slightly before drizzling with powdered sugar glaze made by mixing powdered sugar with a bit of water or milk.

These gluten-free cinnamon rolls are a perfect indulgence for breakfast or brunch. The dough is soft and fluffy, and the cinnamon filling provides just the right amount of sweetness. Topped with a simple glaze, they offer a comforting, homemade treat that everyone can enjoy, no matter their dietary restrictions. These cinnamon rolls are sure to be a hit at your next family gathering or special occasion.

Betty Crocker Gluten-Free Pancakes

These Betty Crocker Gluten-Free Pancakes are the perfect way to start your morning! Fluffy, golden, and delicious, they’re made with Betty Crocker’s Gluten-Free All-Purpose Flour, ensuring a soft and airy texture. Whether you prefer them stacked high with syrup, topped with fresh fruit, or served with a dollop of whipped cream, these pancakes will become a family favorite for those following a gluten-free diet.

Ingredients:

• 1 pouch Betty Crocker™ Gluten Free All-Purpose Flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk (or dairy-free alternative)
• 1 large egg
• 2 tbsp melted butter or vegetable oil
• 1 tsp vanilla extract

Directions:

1. Preheat a griddle or skillet over medium heat and lightly grease with butter or oil.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. In another bowl, combine the milk, egg, melted butter, and vanilla extract. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until smooth. If the batter is too thick, add a little more milk to reach your desired consistency.
5. Pour 1/4 cup of batter onto the heated griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown on both sides.
6. Serve the pancakes warm with your favorite toppings.

These gluten-free pancakes are light and fluffy, with just the right amount of sweetness. They are the ideal breakfast for anyone avoiding gluten but still craving a comforting, hearty meal. With endless topping possibilities, they can be customized to suit your preferences. Whether enjoyed on a lazy weekend morning or as a special treat, these pancakes are sure to please everyone at the table.

Betty Crocker Gluten-Free Oatmeal Raisin Cookies

Betty Crocker’s Gluten-Free Oatmeal Raisin Cookies are chewy, sweet, and packed with flavor. Made with the perfect combination of oats, cinnamon, and plump raisins, these cookies offer a delightful twist on the classic treat. With Betty Crocker’s Gluten-Free All-Purpose Flour, these cookies are entirely gluten-free, so those with gluten sensitivities can enjoy the comforting taste of a homemade cookie.

Ingredients:

• 1 pouch Betty Crocker™ Gluten Free All-Purpose Flour
• 1 1/2 cups old-fashioned rolled oats (gluten-free)
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup raisins

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the eggs and vanilla extract to the butter mixture, beating until combined.
4. In a separate bowl, combine the gluten-free flour, oats, cinnamon, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the raisins.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free oatmeal raisin cookies are a delightful treat, offering the perfect balance of chewy oats and sweet raisins with a touch of cinnamon. They’re perfect for those with gluten sensitivities, and the recipe is simple enough to whip up whenever you’re craving a comforting, homemade cookie. Pair them with a glass of milk or a warm cup of tea for the ultimate snack experience.

Betty Crocker Gluten-Free Brownies

These Betty Crocker Gluten-Free Brownies are rich, fudgy, and packed with chocolate flavor. Using Betty Crocker’s Gluten-Free Brownie Mix, this recipe is quick and easy, delivering a perfectly baked brownie every time. Whether you’re craving a late-night treat or need a dessert to impress guests, these brownies are sure to satisfy any chocolate lover’s cravings while being completely gluten-free.

Ingredients:

• 1 box Betty Crocker™ Gluten Free Brownie Mix
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup water
• 1/2 cup chocolate chips (optional for extra decadence)

Directions:

1. Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine the brownie mix, vegetable oil, eggs, vanilla extract, and water. Stir until well combined.
3. If desired, fold in the chocolate chips for an extra chocolatey touch.
4. Pour the batter into the prepared pan and spread it evenly.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Let the brownies cool in the pan before cutting into squares and serving.

These gluten-free brownies are a perfect chocolate indulgence, offering the richness and fudginess that make brownies irresistible. The Betty Crocker Gluten-Free Brownie Mix simplifies the process, so you can enjoy a homemade dessert without any hassle. Whether served on their own or with a scoop of ice cream, these brownies are a decadent treat for any occasion.

Betty Crocker Gluten-Free Apple Crisp

Betty Crocker’s Gluten-Free Apple Crisp is a comforting, delicious dessert made with fresh apples, cinnamon, and a buttery, gluten-free oat topping. This dessert combines the tartness of apples with the sweetness of the crisp topping, making it the perfect fall treat or year-round favorite. Easy to make, this gluten-free apple crisp is the ideal choice for anyone looking for a sweet, warm dessert without the gluten.

Ingredients:

• 6 medium apples (peeled, cored, and sliced)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 pouch Betty Crocker™ Gluten Free All-Purpose Flour
• 1/2 cup gluten-free rolled oats
• 1/2 cup packed brown sugar
• 1/4 tsp salt
• 1/2 cup butter, cubed

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, toss the apple slices with granulated sugar, lemon juice, cinnamon, and nutmeg. Spread the apple mixture evenly into the prepared baking dish.
3. In a separate bowl, combine the gluten-free flour, oats, brown sugar, and salt.
4. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
5. Sprinkle the oat mixture evenly over the apples.
6. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown and crisp.
7. Allow the apple crisp to cool for a few minutes before serving.

This gluten-free apple crisp is the perfect dessert for any season, with its warm apples and crunchy oat topping. It’s an easy-to-make, comforting dish that’s both gluten-free and full of flavor. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. This dessert is sure to become a household favorite, especially for those who enjoy classic comfort food with a gluten-free twist.

Betty Crocker Gluten-Free Chocolate Chip Cookies

Betty Crocker’s Gluten-Free Chocolate Chip Cookies are chewy, sweet, and packed with rich chocolate chips. These cookies are quick to make, thanks to Betty Crocker’s Gluten-Free Chocolate Chip Cookie Mix, and they bake up soft with a perfect balance of sweetness and chocolate flavor. They’re the perfect gluten-free treat for anyone who loves classic chocolate chip cookies.

Ingredients:

• 1 pouch Betty Crocker™ Gluten Free Chocolate Chip Cookie Mix
• 1/2 cup softened butter or margarine
• 1 large egg
• 2 tbsp water
• 1/2 cup semi-sweet chocolate chips (optional for extra chocolate flavor)

Directions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the cookie mix, butter, egg, and water. Stir until the dough comes together.
3. If desired, fold in the additional chocolate chips for an extra chocolaty bite.
4. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 8-10 minutes or until the cookies are golden brown around the edges.
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free chocolate chip cookies offer all the familiar flavors and textures of the classic version, with a soft, chewy texture and plenty of chocolate chips. The Betty Crocker Gluten-Free Chocolate Chip Cookie Mix takes the guesswork out of baking, so you can enjoy these homemade treats in no time. Whether for a family gathering, a party, or just a sweet snack, these cookies are sure to satisfy every chocolate lover’s cravings.

Betty Crocker Gluten-Free Lemon Bars

Betty Crocker’s Gluten-Free Lemon Bars are the perfect balance of tangy, sweet, and tart. These bars feature a crisp, buttery gluten-free crust topped with a creamy lemon filling. Ideal for a light dessert or a refreshing treat, these lemon bars are easy to make and will be loved by anyone, whether they follow a gluten-free diet or not. The bright citrus flavor makes these lemon bars a hit during spring or summer.

Ingredients: For the crust:

• 1 pouch Betty Crocker™ Gluten Free All-Purpose Flour
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup cold butter, cubed

For the filling:

• 1 cup granulated sugar
• 3 large eggs
• 2 tbsp gluten-free all-purpose flour
• 1/4 tsp salt
• 2 tbsp lemon juice
• 1 tbsp lemon zest (optional for extra lemon flavor)
• Powdered sugar for dusting (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. For the crust, combine the gluten-free flour, granulated sugar, and salt in a medium bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared baking dish.
3. Bake the crust for 15-18 minutes, or until lightly golden brown.
4. While the crust bakes, prepare the filling. In a separate bowl, whisk together the sugar, eggs, gluten-free flour, salt, lemon juice, and lemon zest until smooth.
5. Pour the lemon filling over the baked crust and return the pan to the oven. Bake for 20-25 minutes, or until the filling is set and slightly golden around the edges.
6. Let the bars cool completely before cutting into squares. Dust with powdered sugar before serving, if desired.

These gluten-free lemon bars are the perfect combination of sweet and tangy, with a crisp crust and a creamy filling that’s bursting with lemon flavor. They are light, refreshing, and easy to make, making them an ideal dessert for any occasion. Whether you serve them at a summer gathering or as a sweet treat after dinner, these lemon bars will leave everyone asking for the recipe.

Note: More recipes are coming soon!