I was very pleased when I read about this new line of gluten free baking mixes. They are dairy, sugar and gluten free. Rejoice! They also are made with nutrition in mind-incorporating whole grains instead of highly processed rice flour, which is very common in gluten free mixes. Also included are omega 3 containing flax, hemp and chia seeds.
Elizabeth was kind enough to send me samples of the apple spice muffin mix, the cacao muffin mix, and the pancake mix. I tried the apple muffin mix today.
One thing I noticed immediately, that personally I would like to see as far as packaging goes. The nutrition facts are not printed on the mix package itself. You can find the nutrition facts (which are for the non-prepared dry mix only) on the website. I would like to see that on the actual package as well. I realize that it is a nit-picky detail though.
I also have to say I did not prepare the mix exactly as directed, so I violated a cardinal rule. I made two substitutions. I have nothing against healthy fats, but today I wanted to keep my fat intake lower and carbohydrates higher. Instead of 1/2 cup of olive oil, I used 1/2 cup of unsweetened applesauce plus 1 tablespoon of coconut oil. I also used 1/4 cup of maple syrup and 1/4 cup of sugar free pancake syrup (which was sweetened with Splenda.)
The ingredients in the mix are Millet Flour, Corn flour, Almond Flour, Organic Coconut Flour, Flax Seed, Organic Hemp Seed, Organic Chia Seed, Aluminum Free Baking Powder, Organic Cinnamon, Organic Nutmeg, Sea Salt. I like that. A lot. Nothing that is not real food, unpronouncable, or has more that 4 syllables.
Directions are to add 1/2 maple syrup, 1/2 cup olive oil, 1 cup of diced baking apple (I shredded mine with a grater instead of chopping,) 1 tsp vanilla, and 1 egg. Also easy to pronounce. NICE!
The smell of the mix was quite strongly spicy, in a good cinnamin-y way. The smell in the house when they were baking was really wonderful.
With the substitutions I mentioned above, here is the nutrition (macronutrient-see definition here ) breakdown per muffin, with making 12 muffins.
5 grams of fat
16 grams of carbs (4 of which are fiber)
2 grams of protein
The muffins came out with a nice crusty muffin top, but the inside was moist.
The seeds in the mix add a nice little crunch which I liked. We had 3 testers in the house. Myself, my non-celiac Dunkin-Donut muffin loving fiance, and our dog Tess.
My review: nice crunch on the top, good texture with the seeds and apple, good level of moisture. Not terribly sweet. (a good thing.) 1 muffin left me wanting a second. Not so good for me, but a good reflection on the product.
My fiance: liked the crunchy top and the flavor. Thought the texture was a bit off-probably tasted too healthy to him, since it wasn’t bleached white flour
Tess the dog-didn’t eat her piece. She likes glutinous pizzza crusts though, so her taste is suspect.
Overall, I give the entire product a 6-7/10. I think for celiacs this is a wonderful option. For non-celiacs they may still notice the different texture. The nutritional profile is quite stellar for a baked good which is really a treat. Since I did not prepare it exactly as directed, it may be slightly different. Bottom line is that this is a great addition to the gluten free baking mix fray, with quality ingredients and nutrition.
Give them a try yourself and post your experience below! You can find more information at Purely Elizabeth.
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