Latest Recipe
Ingredients
Flour (sorghum, chick pea, corn starch, potato starch, tapioca starch), cane sugar, cinnamon, all spice, baking soda, baking powder (sodium bicarbonate, potato starch, cream of tartar), xanthan gum.
All baking mixes are made in a gluten, dairy, egg, peanut and soy free facility. Almonds are processed in the facility, but separate equipment is used during a separate production interval to reduce cross contamination.
Yield
You can make 12 cupcake sized muffins, 6 mega muffins, 1 loaf, 2 x 8″ round cakes;
Heather Giglia –
This mix makes the perfect muffins. Toddler approved!
Jilly Hanson –
I really liked this mix for banana bread. I was a little hesitant at first because I’m typically not a fan of gluten-free baked goods because I’ve always found the things I buy in cafes or had at parties really gritty– the texture and taste was always off for me. But, this mix wasn’t like that at all! I love banana bread, and I was super pleased that this gluten-free version tasted just like regular banana bread. I also liked the level of “spice” in it. Some mixes have really weak levels of spices, but this was the right amount and I didn’t feel like I had to add anything extra to it to pump up the taste. The cooking time was weird, and it took a lot longer than I thought it would need, but that may have just been my oven.