This mix is gluten-free and yeast-free, as well as free from corn, dairy, soy, nuts and rice. Although it does contain xantham gum, Breads From Anna says that their xantham gum is corn-free. Since so many allergen-free products do contain rice and/or corn, this is a great option for those who are rice-allergic or corn-allergic.
So what is in it? The flour mix is a blend of tapioca, arrowroot, potato and beans – very different than anything I have tried.
To make the muffins you need to add oil, applesauce, and eggs. To keep them egg-free I used Ener-G egg replacer.
This made for a very wet mixture. I had a little bit of difficulty getting the muffins out of the tins, as they were quite pliable – is that a word I can use to describe food? I filled my muffin tins to the brim, and they did tend to spill over more than I expected. Next time I’ll fill them a little less.
They were definitely gooier than a traditional muffin, and for a gluten-free product they were downright springy. That said, they tasted great, especially when warm (or re-heated).
I’ll definitely be experimenting more with Breads From Anna mixes.
2 comments:
These bread muffins really looks tasty. I love already prepared mixes for desserts and breads. Ready to eat in no time. Enjoy your muffins!
Anavar - welcome! These are definitely worth a try!
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