I used to bake a lot before I was diagnosed with Celiac Disease. For some reason, I just stopped. It really isn't any different-- just changing up the kind of flour that is used. I guess I might have been a little turned off by the price of the gluten free flour, which then led me to be turned off to baking in general.

One day I saw the Betty Crocker Chocolate Chip Cookie mix and just had to try it. I hadn't had a cookie in what seemed like forever, and the directions for making the cookies were easy. It's just adding butter, an egg and some vanilla extract. I ended up making two different batches. The first batch of cookies came out too thin and the cookie just crumbled. I was discouraged. So, for the second batch I made the dough balls a little bigger and didn't bake the cookies as long. Came out great. I had cookies again!!!! Because I could have eaten all of them in one sitting, but thought better about that choice, I quickly put some of the cookies in a freezer bag after they cooled and froze the cookies to eat at a later date. Even after I defrosted the cookies a few days later the taste and consistency were fine. Another added bonus for me- no nut products of any kind :)

I'd be willing to try the other mixes that Betty Crocker offers- a brownie mix and two cake mixes.