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Baking Mix Instructions

Gluten-Free Banana Bread Mix

Makes 1 loaf or 12 muffins.

 

What you need:

2 ripe bananas, mashed with fork

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. 

 

Remove bag of chopped walnuts from mix and set aside. Pour dry mix ingredients into a large bowl. Add mashed bananas, 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 12 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 Blondie Mix

Makes 1 8x8-inch pan.

 

What you need:

2 eggs, beaten

½ cup (112 grams) dairy-free margarine, melted

and cooled

1 teaspoon vanilla extract
 

OR for egg-free:

Egg replacer of choice for 2 eggs

     OR 2 tablespoons ground flax seed, stirred

      together with ⅓ cup (80 grams) water

½ cup (112 grams) dairy-free margarine, melted and cooled

1 teaspoon vanilla extract

To make the blondies: 

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 egg substitute), margarine & vanilla. Stir well with spatula until well-combined and no lumps remain (will make a loose dough). 

 

Place dough into greased pan and spread into an even layer with spatula. Bake 30 minutes, or until edges have started pulling away from pan and toothpick inserted in center comes out clean (Bake 33 to 35 minutes for flax seed option). Cool completely before cutting into squares. (When cut, the bars might look underbaked. That's normal. They are very moist and buttery.) Enjoy!  


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

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 40 to 45 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.

Gluten-Free Pancake/ Waffle Mix

Serves 6.

What you need:

2 cups (480 grams) non-dairy milk

2 eggs

OR if vegan: 2 tablespoons ground golden flaxseed

¼ cup (56 grams) grapeseed or other cooking oil

2 teaspoons vanilla

 

If using vegan option: In small bowl, stir together 2 tablespoons ground flaxseed with ⅓ cup (80 grams) water. Set aside about 5 minutes for mixture to “gel.”

 

To make the batter: Remove bag of chopped walnuts and set aside. Pour dry mix ingredients into a large bowl and stir to combine. Add milk, eggs (or flaxseed mixture), oil, and vanilla, and whisk until well-combined and no lumps remain. Stir in chopped nuts, if using. (Note: Batter may be thin at first, but will thicken as it sits for a few minutes.) 

 

For pancakes: Grease a large skillet with cooking spray. Heat on medium heat until hot. Using a measuring cup, pour batter into small pancakes on skillet (about 5 to 6 inches across). Bubbles will start appearing on the pancake batter. After about 30 seconds, when the bubbles start to slow down, use a flat spatula to flip each of the pancakes. They should be light brown on the other side. Cook for about 20 more seconds. Transfer pancakes to a plate. Repeat with remaining batter and serve. 

For waffles: Follow instructions in your waffle iron manual. Serve.  


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

Gluten-Free Zucchini Bread Mix

Makes 1 loaf or 12 muffins.

 

What you need:

1 cup (240 grams) non-dairy milk

2 eggs 

2 tablespoons (28 grams) grapeseed or other cooking oil

1 tablespoon vanilla

1 ½ cups (170 grams) shredded zucchini, patted dry

 

To make the bread: 

Preheat oven to 350 degrees F. Grease a loaf pan with olive oil or other cooking spray. 

 

Remove bag of chopped walnuts from mix and set aside. Pour dry mix ingredients into a large bowl. Add milk, egg, oil, and vanilla. Whisk until well-combined and no lumps remain. Stir in shredded zucchini and 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 12 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.

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