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At my grocery store I picked up a gluten-free Blueberry muffin mix in with the pouch martha white mixes. Those are something I had through my childhood so I picked one up and it was pretty good. Only made 5 muffins which is just enough when you don't need to be eating a giant batch. Full of articifial crap but good for a nostalgic treat, haha. There was no GFCO seal or anything on it so I wrote asking about shared facilities/equipment/testing and this was their reply. Their parent company is smuckers who will label any gluten containing ingredient on their products, by the way. "Thank you for your inquiry regarding the presence of gluten in one of our Martha White® products. For over 115 years, providing our consumers with the highest quality products has been of paramount importance to The J.M. Smucker Company. Quality products begin with quality ingredients and we employ comprehensive procurement procedures to ensure our products contain only the finest ingredients from reputable suppliers. The product for which you have requested information, Martha White® Gluten Free Blueberry Muffin Mix, is verified "gluten-free" per the established U.S. Food and Drug Administration's criteria. The J.M. Smucker Company follows the established U.S. Food and Drug Administration's criteria for making "gluten-free" claims, including: Ingredient Screening - The ingredient cannot contain gluten sources such as wheat, rye, barley or their derivatives or hybrids. We also review for the presence of oats. Testing - The product must be tested to verify that it contains less than 20 parts per million. We also review for the presence of oats. Manufacturing Procedures - In addition, facilities that manufacture verified “gluten-free” products must have a comprehensive gluten management program. All equipment used in the manufacture of products containing any gluten or oat source must be thoroughly cleaned prior to producing a product that is “gluten-free”. These procedures must be validated and inspected after each clean-up. If you should have further questions or need additional information, please visit us at www.marthawhite.com or contact us at 800-663-6317, Mondaythrough Friday, 9:00 a.m. to 7:00 p.m. EST." According to their website they have a chocolate muffin mix as well, haven't seen that one. TL;DR: Their blueberry muffins are tasty, cheap, and according to mfg they test finished product and run on shared equipment with very thorough cleaning/QC protocols. I feel okay with them, but super sensitives may not. Would be a great thing for kids.
This recipe comes to us from Cams Mom in the Gluten-Free Forum. Just start with basic mix then add fruit of choice. Basic mix recipe and variations below: Basic Mix ½ cup brown rice flour ½ cup white rice flour ¼ cup Tapioca flour ¼ cup Potato starch flour ¼ cup Flax seed meal 2/3 cup Sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum ¼ teaspoon salt 1/3 cup Shortening To this you need to add: 1 cup of something wet (sour cream, banana, yogurt, apple sauce) 2 eggs Variations: Banana Chocolate Chip Use 1 Cup mashed banana for the wet ingredient (plus 2T milk, soy or almond milk) add choc. chips. or nuts if desired Blueberry Use 1 cup of sour cream for the wet ingredient add blueberries sprinkle a little sugar on tip add a little vanilla to the wet ingredients on this one Apple Cinnamon with Crumble Topping Use 1 cup plain yogurt for the wet ingredient 1 apple cut into small chunks add in cinnamon with dry ingredients For crumble topping use: 1 tablespoon butter (or sub) brown sugar cinnamon almond meal a little gluten-free flour mix it together and sprinkle on each muffin The basic procedure for all muffins is mix dry ingredients then cut in shortening until texture of coarse meal. Add wet ingredients to dry and beat on med. with electric mixer for 3 minutes. Should be thick batter (not dough but thicker than cake batter). Mix in fruit by hand. Scoop into lined muffin tins generously (like fill them up for a good professional looking muffin!). I use an ice cream scoop to get uniform size and shape. Then bake at 350F for about 25 minutes (until a toothpick comes out clean).
Preparation time: 15 minutes. Bake time for muffins: 20 - 24 minutes Bake time for bread: 1 hr - 1 hr 10 minutes Makes 2 dozen muffins or 1 loaf of banana bread Note: When using the same batter for banana bread, the top does get bread brown quite easily; however, it is extremely moist inside. Ingredients: ½ cup (1 stick) unsalted butter, at room temperature or 1/2 cup of oil 2/3 cup of granulated sugar 2 large eggs* 1 ½ cup of Silkie flour mix (1/3 cup each of brown rice flour, white rice flour, tapioca flour, ¼ cup each of corn starch, 1/8 cup each of sorghum flour and potato starch) 1 ½ teaspoon of baking soda 1 ½ teaspoon of baking powder ½ teaspoon of kosher salt ½ cup of sour cream 1 teaspoon of gluten-free vanilla extract 1 cup of mashed rip bananas (3 medium size) ½ cup of chopped pecans or walnuts Cinnamon sugar (optional) Directions: Preheat oven to 375, for muffins, apply paper liner or spray oil to the muffins tin; for bread, use butter or oil spray to gease a 9 x 5 x 3 inch loaf pan; set aside. In an electric mixer, cream butter or oil, and sugar until light and fluffy. Add eggs one at a time and beat to blend. In a medium bowl, whisk together silkie flour mix, baking soda, baking powder and salt. Add to the butter mixture and mix until the ingredients combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts. For Muffin, fill each muffins tin abut 2/3 full and sprinkle some cinnamon sugar on top of the batter. Bake the muffin until golden brown on top. It should take about 20 - 24 minutes depending on the oven. For bread, pour the batter and fill the prepared loaf pan. Bake the bread for 1 hrs to 1 hr 10 mins until the bread is cooked. Note: the bread does get brown easily, so cover the top with foil after 20 mins of baking. Let the muffins and bread rest for 10 minutes before transferring them to a rack to cool.