I picked up this gluten-free mix at Meijer for a family get-together. I didn’t have a ton of time, but I wanted to bring something to the potluck. This mix was easy to throw together, and my family didn’t notice the muffins were gluten-free. (Yay!) The main flours are millet and sorghum, which are a bit healthier than rice and potato flour, which a lot of mixes use.
Krusteaz’s muffins had a great texture and flavor, and weren’t at all crumbly. I also liked the little can of blueberries that came with the mix— real fruit!
However, I would suggest you cook the muffins for 5-10 minutes longer than on the box, and check for doneness with a toothpick. When I followed the box recipe, I found the muffins were a touch underdone.
Also, the mix used both guar and xantham gum. While I’ve used xantham gum in my own gluten-free baking, as it’s a great binding agent, I’m a little leery of using both. Here’s the ingredients list:
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