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Baking Mix Instructions

Gluten-Free 3 in 1 Bread Mix

Makes 1 loaf or 16 muffins (banana bread, zucchini bread, or carrot cake).

 

What you need:

2 ripe bananas, mashed with fork OR 1 ½ cups (170 grams) shredded zucchini, patted dry; OR 1 ½ cups (170 grams) grated carrots

1 cup (240 grams) non-dairy milk

2 eggs 

2 tablespoons (28 grams) grapeseed or other cooking oil

1 tablespoon vanilla

 

To make the bread: 

Preheat oven to 350 degrees F. Grease a loaf pan with olive oil or other cooking spray, or line 16 muffin cups with paper liners.

 

Remove bag of chopped walnuts from mix and set aside. Pour dry mix ingredients into a large bowl. Add fruit or veggies of choice, milk, egg, oil, and vanilla. Whisk until well-combined and no lumps remain. Stir in chopped nuts, if using.

 

For Loaf: Pour batter into greased loaf pan and bake 1 hour, or till knife inserted in center comes out clean. Cool 30 minutes in pan, then turn out onto cooling rack to cool completely. Slice and serve. Enjoy!  

For muffins: Scoop batter evenly into 16 muffin tin cups lined with paper liners. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes in pan, then completely on cooling rack. Enjoy!


Mix Ingredients: Gluten-free flour blend (brown rice flour, white rice flour, tapioca flour, potato starch), white cane sugar, ground cinnamon, psyllium husk powder, baking powder (cream of tartar, tapioca flour, baking soda), salt. Separate bag: Chopped walnuts.

Gluten-Free Brownie Mix

Makes 1 8x8-inch pan.

 

What you need:

2 eggs, beaten

½ cup (112 grams) grapeseed or other cooking oil

 

OR for egg-free (fudgy):

¾ cup (168 grams) water

½ cup (112 grams) grapeseed or other cooking oil

 

OR for egg-free (chewy):

2 tablespoons ground flax seed, stirred together 

     with ⅓ cup (80 grams) water

½ cup (112 grams) grapeseed or other cooking oil

To make the brownies: 

 

Preheat oven to 350 degrees F. Grease an 8x8-inch pan with olive oil or other cooking spray. Set aside.

 

Pour dry mix ingredients into a large bowl. Add eggs (or water or egg substitute) and oil. Whisk until well-combined and no lumps remain. 

 

Pour batter into greased pan and spread evenly with a spatula. Bake 30 minutes, or until edges have started pulling away from pan and toothpick inserted in center comes out clean (35 minutes for flax seed option). Cool completely before cutting into squares. Enjoy!  

 

Mix Ingredients: Gluten-free flour blend (brown rice flour, white rice flour, tapioca flour, potato starch), white cane sugar, cocoa powder, psyllium husk powder, salt. 

Gluten-Free Irish Soda Bread

Makes 1 loaf (12 to 14 slices). 

 

What you need:

2 cups (480 grams) non-dairy milk

2 tablespoons vinegar (white or apple cider)

1 egg, beaten with a fork

 

To make the “buttermilk”:

In small bowl, stir together non-dairy milk and vinegar. Set aside.

 

To make the bread:

Preheat oven to 425 degrees F. Grease a loaf pan with olive oil or other cooking spray. 

 

Pour dry mix ingredients into a large bowl. Add beaten egg and “buttermilk” mixture. Stir well with a spatula until combined. This will make a thick “batter” consistency, not like a typical bread dough. 

 

Pour batter into the greased loaf pan and bake for 45 to 50 minutes, or until lightly browned and sounds hollow when tapped. Let bread cool in pan for 10 minutes, then turn out onto a cooling rack to cool completely. Once completely cooled, slice with a sharp bread knife and serve immediately, or toast on skillet with dairy-free margarine. Enjoy!


Mix ingredients: Gluten-free flour blend (brown rice flour, white rice flour, potato starch, tapioca flour), baking soda, baking powder (cream of tartar, tapioca flour, baking soda), xanthan gum, salt.

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