Volodymir to Major Don
Mar. 2nd, 2025 08:45 pm
There are very few gluten-free cake mixes that aren't chocolate or "yellow." Almost everything I've seen between Sprouts, Walmart, Target, Publix, and a few online, are all divided between yellow, chocolate, or "white" cakes that are actually NOT white cakes. Or they are, quite simply, fucking awful. These companies KNOW that people with Celiac disease are common (about 1 in 100-115) and cannot pick an alternative. There is no such thing as a "gluten friendly" diet. That means they can make the absolute worst product possible and a whole customer base will have little choice but to buy it.
Simple Mills white cake is a caramel colour that tastes more like a spice cake than a white cake.
Winn-Dixie just released one- a few weeks after altering Aldi's yellow cake mix. I haven't tried it yet. I don't eat cake very often.
Miss Jones' has various cake mixes, but oh my god. Look, NO cake mix is "healthy," okay. Miss Jones' mixes START with sugar as the first or second ingredient. They are disgustingly sweet.
Kinnickkinnick made one I liked quite well, as well as a line of frozen donuts, but they have been discontinued over a year ago. They will not start reopening until the end of 2025. Cool.
Pillsbury makes a confetti white cake that is absolutely fucking terrible. It is DRY, like made from stale puffed rice, if a rice cake had attempted to morph into a cake. Fresh out of the oven, even with the oil, it tastes several days' stale.
I've seen two or three more appear in the past few months. It's heartening! But they aren't very widespread here. I can get them online from various brands' websites but at a much higher cost than any in person. This same problem happens with a lot of GF websites: I can get item from (local store) but it's easily $3-4 MORE per item directly from the brand's website AND I usually have to buy $50-80 worth to get free shipping. A "regular" box cake mix might be $2.50, and they're often buy one-get one free. So $1.75-ish each. A gluten free one easily costs $6-8 each in the stores. And the direct brands' website wants up to $12 each?
Thanks but not worth it in the slightest. GF food is ALREADY 2-5x the cost of what a "normal" version is. I am not paying MORE when SSD (while it exists) pays a maximum of ~$965/mo, which is supposed to cover ALL of my expenses: food, utilities, rent, medical costs (which yes, I pay for. Hundreds of dollars a month just on prescriptions, not in mandatory doctor's copays.) No, I am not in fact going to pay "just" $2-3 more per item. If anything, shipping directly from the brand's website should be cheaper. Don't advertise it as a sale and a great deal when I know I can get that exact item more cheaply at regular price... at Whole Foods.
Aldi's finally opened near-ish to us and their gluten-free pancake mix is actually pretty good. It's probably good as stated on the box. I say that because I change the mix a lot.
Most GF food is bereft of nutrients and fiber, which is one reason people with Celiac disease have a skyrocketing incidence of diabetes. By the time someone gets a Celiac diagnosis, it's usually because the ability to digest foods like most vegetables has already broken down. No, most of us cannot, in fact, just start eating whole foods. That's kind of the problem here. Also, diagnosis tends to ride on the tails of much worse diagnoses, many of which prohibit the ability to cook meals from scratch. Thus, the need to be able to just put something in an oven, a microwave, or my go-to's, macaroni + cheese or cereal. I hate milk but it has the nutrients I often lack.
Adding things to "basic" mixes like a pancake mix can help with customization. I know that if I'm having a shit day, I can use minimal brain power and make something as directed on the box. If I have any higher capabilities that day, I can add half a banana or half a scoop of Isopure (a flavourless protein powder intended for baking) or some ground almonds or flaxseed for fiber + nutrients, whatever. Sometimes it comes out well, sometimes those experiments don't. I should be writing them down more often. Would help me a lot. If I, say, remembered to do that AT THE TIME I was making food... but usually I'm so tired, the only thing I'm thinking of is ... food.
With this in mind, Aldi's cake mix is probably decent, too. But I didn't want yellow cake.
What does a dumb bitch with autoimmune problems have to do to get a single white cupcake that doesn't cost $8 from some little trendy local bakery that isn't even OPEN most of the time? Or that doesn't have SO MUCH SUGAR that my teeth actually hurt, and it leaves this weird nasty aftertaste? I was specifically craving white cake with strawberries and buttercream. Preferably, I wanted to magically be able to safely eat an entire Publix chantilly cake with an extra two pounds of fruit. But.
Since you're using a mix, put everything in one large mixing bowl + beat until smooth. Beaters are best but a strong whisk or stirring spatula is fine too. Let it sit for 5mins or so while the oven is preheating.
Grease your pans or cupcake tins + follow directions on the box. Take them out, wait a few minutes, then turn them out to cool.
Look at that. LOOK at that crumb. It looks like an actual freaking regular cupcake. It's bouncy, like it's supposed to be.
There IS a catch: you DO need to eat them within 48 hours and store them in something that doesn't allow moisture to escape, like tupperware or something. I haven't tried freezing them. I DID put most of the batter in the fridge and make the rest of it within a few days. GF foods go stale really really really fast, which only significantly increases the monetary losses of making/eating GF food.
Alternatives:
Use high quality olive oil, that smells like olives, and use almond and lemon extracts with tiny shavings of lemon (lemon zest.) Do an almond citrus cake. Put some almond slivers down into the pan before pouring on the batter. Or think about chantilly layers, make a simple syrup with that almond extract and dust some orange zest in between layers or mixed into the batter.
Pile on some fruit. It's healthy! :P Right? Slice up some fresh bananas, eat cake with a cup of berries, idk. Don't abstain from the delicious cake. Just add something to it.
I have a Livejournal where I host information about swaps and etiquette, post about my own upcoming swaps, announce winners, etc. I used to do Blogspot but Spectrum, one of the largest ISPs here in the South, decided to start blocking google-owned Blogspot as a 'security risk' and people would have to configure their security settings to be allowed access. Ridiculous but okay. So I switched to Livejournal. It's very easy.
I would source bags of scrap and remnant fabric from local sewists and crafts people who usually sold on Etsy, so these are all different shapes, sizes, colours, etc. I prefer secondhand materials, including thread. Most of my needles are also from thrift stores or other people. I use as many reclaimed or secondhand items as possible.
and even if I did it wouldn't matter because the pieces I have are literally like 20 years old now and the fibers... ::sighs:: jfc just do it. Also my cutting mat is... 14", I think? So I have to be pretty careful about measuring longer sections and whatnot. But I got the basic rectangle done, hand-sewn. It went fairly quickly using a combination of running and back stitches. Then I folded one edge and blanket stitched the raw sections to keep it from unravelling. I didn't fell the edge. I was going to stop there and pick it up today, since it was about 10pm and my computer was dying.
Went through the drawer of half-finished projects. Found a small scrap of patchwork done ... probably some months ago. Figured a needlebook would be easy to make. All straight lines, finished in an hour at most, and I have all the stuff I need for it already. ~ 7 x 4", 6.5 x 3.5" when done and turned for the needlebook cover. Cut scraps of felt to 3 x 3.25" max.
A very long time ago, just over a decade, I was able to get bundles of Nishijin embroidery silk. It has been a Very Long Time. Back then, Sou Japan was called Shinei (and had a third name, I think.) I sold almost everything for as long as I could. Things got pretty bad until ~2018, and I couldn't eat silk.
In any event, the embroidery is actually worn away. Either from storage or just time. Kimono with embroidery like this typically has paper in between layers to prevent them from rubbing against each other, causing damage. Silk is also a protein fiber so it breaks down differently than cotton or linen. It's very soft and fluffy when used as embroidery thread so it's fragile and easy to damage.
ZelkovaJapan.com has piles and piles of embroidery thread skeins, more than enough for full projects and more, for $8USD a colour, average of $20 for gold threads. I ... got more than I actually needed. Worth it. And the skein of kinran is much more than I needed. I could have easily done with a quarter of that amount.

Kimono or Japan-specific
Buying Kimono - experiences with different sellers, or buying kimono in general
Expectations - This is usually about buying items
Kimono - photos of kimono, talk about history or construction, holidays and motifs for kimono, etc.