Saturday, February 9, 2008

A Successful Gluten Free Master Baking Mix -and- Mini Donut Hole Muffins


Last month, I received an email from a wonderful reader named Peggy. She had tried my "all-purpose" baking mix I first posted last month and said that it tasted bitter to her. She had tried it in several recipes and while they were good, they had an aftertaste that she and her family didn't like.

Thankfully Peggy was kind enough to email me and let me know about what happened when she made the mixture. I am always appreciative of readers who let me know how my recipes turn out. I have no way of knowing if it actually works for others unless I receive feedback!

Peggy was also patient enough to try the recipe again after we adjusted certain ingredients. So after several emails with Peggy discussing what could be wrong, we lowered the amounts of baking soda and baking powder (realizing we didn't need nearly as much as I originally called for in the mix) and Peggy added additional white rice flour to her mix and it worked perfectly! She emailed me again when it came out right, and I was thrilled! Thank you so much for not giving up Peggy!!

After that experience, I went to work trying to create a more healthy and a BETTER all purpose/ master baking mix, that would work for everyone. I learned a lot of pointers through the email "conversations" with Peggy.

While, I had not used a master mix (like Bisquick) before going gluten free, I know this is a great tool for busy families and working singles! A quick mix can be a life saver for someone who is gluten free and needs to come up with a quick meal for their family, especially if they are on a budget, and also do not want to risk getting "gluten-ed" at a restaurant.

After some trial and error, I've come up with a great mix! It is very healthy and low in points (if you are following a weight watchers points system like I have started to do). I've used it in several recipes that I will be sharing with you throughout the next few weeks. You can make up this mix ahead of time and keep it in an air-tight container and it should keep for several weeks (although I doubt you will have it around that long)! Use this mix cup for cup in any recipe using a baking mix like Bisquick. I would absolutely LOVE to hear your results! Please feel free to email me or leave a comment below!

***For those who need a dairy-free version, please check out my revised recipe:


Ginger Lemon Girl's Original Gluten Free All Purpose/ Master Baking Mix
(like Bisquick)

Entire mix makes roughly 30 servings (1/4 cup of mixture)
2 WW points per serving

2 1/2 cups brown rice flour
1 1/2 cups certified gluten free oat flour - or - millet flour
1 1/2 cups tapioca flour
1 Tbsp. + 1 tsp. xanthan gum
2 tsp. salt.
3 Tbsp. baking powder
1 1/2 cups powdered milk
1/2 cup shortening (I used a butter flavored one)

In a large mixing bowl, whisk together all flours, xanthan gum, salt, baking powder and powdered milk. Make sure to whisk for several minutes to fully incorporate all ingredients evenly. Cut shortening into small squares and cut into flour mixture (like you would for pastry) with a fork or potato ricer until shortening has been fully incorporated throughout the entire mixture. It will look like very tiny peas or specks of shortening throughout the mix. It should look similar to the picture below. When your mix is well combined, place it in a seal-tight plastic or glass container and keep in a cool dry place. I keep this in my cabinet with my gluten free baking supplies. It will be ready anytime you need to use it!! This mix has a very long shelf-life, but we usually have to make it about once a month because we use it so often!!


***For those who need a dairy-free version, please check out my revised recipe:



Please visit the Ginger Lemon Girl Recipe Index to see all of my recipes that use this mix! There is a section specifically dedicated to my Master Mix recipes!!

*********

Now... I know you must be wondering what those delicious little muffin bites must be up in those pictures! Right? Well, even if you weren't you need to try them anyway! They are delicious and I am so excited about them!

Have you been missing donuts since being gluten free? Well I have. I have missed them terribly. And not just regular donuts... I love those little, tiny, baby, powdered donut holes. Those were always my favorite.

Some of my co-workers bring donuts to the office at least once every other week. It's torture. I can smell them all morning and I know I can't have a bite unless I want to get serious nasal congestion for the rest of the day (and I'd really like to lose some weight). So I just get to smell them.

Until now.

Now you can make these little muffin bites, which are tiny little bites of sweet powdered "donut-y" goodness!

And the best thing about them other than the incredible flavor and "cinnamon-y" aroma is that you can eat 4 of these babies for ONLY 3 WW points!! Yes! That means you can have 8 of them if you are feeling really indulgent and it's only 6 WW points! Don't you feel lucky!! They are low in sugar and fat, and are made with mostly whole grain gluten free flours. It doesn't get better than that folks! Please give these sweet little donut holes a try and tell me how much you love them!




Gluten Free Mini Donut Hole Muffins
14 servings (4 mini muffins per serving)
3 WW points per serving

2 1/4 cups Gluten Free Master Baking Mix (see recipe above)
3/4 cup sugar
2 tsp. ground cinnamon
3 egg whites
1 1/4 cups skim milk (or water since there is powdered milk in the master mix)
2 tsp. vanilla extract
1/4 cup powdered sugar
1 Tbsp. cocoa powder (if desired)

Preheat your oven to 375 degrees. Spray a 24 mini-muffin tin with nonstick cooking spray. In a medium bowl combine gluten free baking mix, sugar, and cinnamon. In a small bowl combine egg whites, milk, and vanilla flavoring. Make a well in the dry ingredients and pour egg white/milk mixture in. Stir until fully incorporated. Batter will be somewhat thin, almost like a pancake batter. Fill mini-muffin tins 2/3 full. You should have enough batter to fill and bake 48 muffins. Bake at 375 degrees around 10 minutes, or until a toothpick inserted in the middle of a donut hole comes out clean. Remove from pan and cool on wire rack for 10 minutes. In a gallon sized plastic bag mix powdered sugar and cocoa powder together. Place 8-10 muffins at a time inside the bag and shake to completely cover donut holes. Allow to cool completely and then place in an airtight container. You can also freeze these wonderful donut holes in individual plastic bags and take out a serving at a time. Enjoy!!

I'll be posting several more recipes in the coming weeks using my new Gluten Free Master Baking Mix! I hope you'll come back often and share your comments!



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31 comments:

  1. This is great carrie! I haven't found a way to do without tapioca flour either. My mix is very similar. I made an oatmeal bread with millet yesterday that I am still playing with. I am trying to add those oats back in more regularly. I am glad you like these flours too because it makes it so much easier and convenient to make your recipes.
    xoxo
    Nat

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  2. Hi Natalie!!

    Thanks for commenting! I really like this mix so far! you are right... as much as I love using ALL whole grain flours, there is just such a difference in the texture of the baked goods when I use tapioca flour too. I guess the "fine-ness" of the texture just really makes a huge difference in the final product! Thanks girl! I DO LOVE millet flour! I've run out and I'm waiting for my 5 lb. bag to come in the mail!! I'm getting impatient!!

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  3. I love donut holes, too, and making them more "healthy" is a GREAT idea.

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  4. Carrie, thanks for posting this. I'm excited to try it. Is this something you can mix up ahead of time and keep around or if I want to do that, should I leave the shortening out? What kind of recipes would a mix like this not be good for?

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  5. Hi Cris!
    I hope you will try this great mix! I think it is an excellent mix for pancakes, muffins, biscuits, coffee cakes, etc. This should work with ANY recipe that calls for a baking mix like bisquick! I have used it for biscuits, pancakes, muffins, even a topping for a meat pie etc... It has worked VERY well for all of them! I'll be posting more recipes using the mix very soon!

    THE MIX WILL KEEP with the shortening added in! In my experience, you DO NOT have to refrigerate shortening (unless you live in a very very hot area) and I've used this mix for up to 2 weeks and it has still tasted fresh. I think this mix will last for much longer than that! A basic pancake recipe you can make with it is:

    Basic Pancakes:
    -1 cup GF Master Mix
    -1 egg white (or a whole egg if you are not watching fat and calories
    -1 tsp. vanilla
    -1 tsp. sugar
    -1 cup warm water

    Mix all ingredients in a medium sized bowl for pancake batter. (You can add more water if the batter is too thick for your tastes!) Make pancakes on griddle or hot iron skillet. Serve Immediately! This will make 8 palm sized pancakes which are 1pt. each in weight watchers!

    You could try this recipe for a starter. You can also look up bisquick recipes via Google and just pick one and try it! I think it should work well in many different recipes!

    If you try it, please let me know what you think!! Thank you for commenting!!

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  6. Can you use dry buttermilk powder instead of milk powder?

    I can't wait to try it!

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  7. Mrs. M -- You could probably use dry buttermilk powder, but I think it would give the finished baked product a different flavor. Powdered buttermilk also has a much finer texture than the powdered milk I use, so I'm not sure about the measurements, you may not need to use as much. You could always experiment with it and see what you think!

    The powdered milk is excellent though! I love using it in this mix!!

    I just made some wonderful banana nut muffins with this mix! I hope to post that recipe one day this week!

    Let me know what you think if you try the mix!!

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  8. Those look great !! I do miss the occasional donut..:)

    I think it's the smell of them baking that really gets me!

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  9. I will be trying your recipe as soon as I grocery shop again....I don't have the milk powder. In the mean time I found a recipe similar to yours minus a few things. One being the millet flour, which I really want to use.

    Here's the recipe I found:
    2 1/2 C brown rice flour
    1 2/3 C potato starch
    3 TB Baking powder
    2 1/2 tsp baking soda
    2 1/2 tsp. salt
    1/4 C sugar (or to taste)
    1/2 C buttermilk powder
    1 cup less 1 TB

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  10. Mrs. M, that is a similar recipe! I left baking soda out of my recipe because it really is NOT necessary unless you are making something that needs to react with buttermilk or vinegar in baking. I also left sugar out of my master baking mix recipe so that you can use it both in sweet dishes (adding sugar later) and in savory dishes which don't need the sugar. And I tried not to use very much starch (tapioca flour) so that the flours would mainly consist of whole grains, but I think you DO need a LITTLE starch to help lighten the texture of a baked good. Thank you for sharing!! I hope you'll enjoy my mix!

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  11. Hey!!

    Get yourself the "Pancake Puff" pan to make those donuts! :D Just got one for Valentines! Works great!

    ReplyDelete
  12. Hey Carrie,
    I made the muffins. Mmmmm. I took them to a band practice tonight and they were devoured. I didn't even have a chance to give any kind of shpiel on gluten-free goodness.

    Oh, and I made my mix with oatmeal flour because I really love the flavor.

    ReplyDelete
  13. Cris!!! I'm so glad you enjoyed the mix and made the muffins! That makes my day!! I LOVE the flavor that oat flour lends to baked goods too! I think it adds moisture as well! thank you so much for letting me know how it went!!

    ReplyDelete
  14. I love that you're cutting sugar out of things and being health conscious! I've got to say, though, I can't bring myself to consume shortening regularly. Is there any other way?

    Also, may I ask where you buy your flours? I'm interested in buying a little bulkier than the grocery store carries and I'm not sure where to look online. I'm also having trouble finding certified gluten-free oat flour even online, and I really want to get my hands on some! Help!

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  15. Kelly -- You could leave the shortening out altogether. But there is so little of it in this recipe that I don't feel bad using it! The recipe makes over 7 cups of baking mix, so there is less than 1/8 cup of shortening in the mix, and I don't add additional fats to the recipes that I use with it!

    But you could leave it out altogether and use butter, or Smart Balance to your recipes when you are actually baking. I wouldn't add these to the mix and keep them in the caninet, as they are likely to go rancid. I don't know exactly how things would turn out since I haven't tried that!

    As far as flours, I do the majority of my shopping online at Bob's Red Mill or at Barry Farm (www.barryfarm.com). Both have a very good selection of gluten free flours and xanthan gum.

    Good luck! I'd love to know how you like this mix if you are able to use it!! I really LOVE it!!

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  16. I did make this with rice protein powder in place of the powdered milk! I think next time I'll cut it back some (I used 3/4c...but the muffins were a little tough).

    Thanks for a great recipe! :)

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  17. Melody -- I'm so glad that this recipe worked out for you with the protein powder! (Makes me want to try it that way!!) Looks like we're neighbors! i live about an hour from the triangle!! Thank you for visiting and trying my recipe!

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  18. Hi Carrie,

    I'm new to your blog but am loving all the "fancy's" you come up with!!!
    Can't wait to try Michaels cookies!!

    My question is, can the Vance Dari Free be subed for the dry milk powder? We can't do mammal milk in our home at all, and so far Vance is the only powdered milk sub that I have found that actually taste good! LOL.

    Can't wait to try all your recipes!

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  19. Aunti mama -- YES, you can absolutely substitute non-dairy "milk" powder!! It will work just fine! You can actually leave it out altogether if you would like. I've done that when I didn't have any milk powder at home! So your substitute should work just fine! I'd love to know how they work for you!! YOu will LOVE michael's cookies!! They are wonderful! Thanks for commenting!! Welcome to the blog!

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  20. Thanks so much for sharing this mix with us! We are very excited to have it included in this week's FoodieView Recipe Roundup... and I can't wait to try to delicious looking muffins!

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  21. Thanks for your great blog! I'm brand new to GFCF everything, and your blog is very informative. I'll omit the milk powder in the Master Mix, but should I use my rice milk as a liquid substitute in recipes using this mix, or should I follow the recipe as written?

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  22. Perrine Family - Thank you so much for your kind compliments! I'm so glad you are enjoying the blog! For the milk powder in the recipe? Simple replace it with additional tapioca starch or a mix of tapioca starch and finely ground almond flour. It will work just as well! :-)

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  23. Carrie-

    I'm new to gfcf cooking. We have a 9yo who was just diagnosed with a dairy allergy, and since the casein and gluten proteins are so similar, it was suggested we remove gluten from his diet as well.

    So, if I understand the comments correctly, I can leave the dry milk powder out of this recipe and have it work fine? Also, there is something else that I can substitute for dry milk? Do you know if the ratio is 1:1?

    There is so much information out there, and right now, frankly, I'm overwhelmed!

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  24. Hi Jennifer! -
    Thanks so much for writing! To make the baking mix casein free (along with gluten free) simply use additional tapioca starch (or arrowroot starch, or any gluten free starch you prefer - you could even use cornstarch!) in place of the powdered milk. For instance, here is the revised recipe:

    Gluten Free All Purpose/ Master Baking Mix
    (like Bisquick)

    Entire mix makes roughly 30 servings (1/4 cup of mixture)
    2 WW points per serving

    2 1/2 cups brown rice flour
    1 1/2 cups certified gluten free oat flour - or - millet flour
    1 1/2 cups tapioca flour
    1 Tbsp. + 1 tsp. xanthan gum
    2 tsp. salt.
    3 Tbsp. baking powder
    1 1/2 cups powdered milk (Instead just use 1 1/2 cups tapioca starch or whatever starch you prefer)
    1/2 cup shortening (I used a butter flavored one)(Or you can use the same amount of coconut oil or Spectrum Palm Shortening)

    In a large mixing bowl, whisk together all flours, xanthan gum, salt, baking powder and powdered milk. Make sure to whisk for several minutes to fully incorporate all ingredients evenly. Cut shortening into small squares and cut into flour mixture (like you would for pastry) with a fork or potato ricer until shortening has been fully incorporated throughout the entire mixture. It will look like very tiny peas or specks of shortening throughout the mix. It should look similar to the picture below. When your mix is well combined, place it in a seal-tight plastic or glass container and keep in a cool dry place. I keep this in my cabinet with my gluten free baking supplies. It will be ready anytime you need to use it!! This mix has a very long shelf-life, but we usually have to make it about once a month because we use it so often!!

    Enjoy!

    ReplyDelete
  25. I need a mix that has no dairy in it. Is there anything you could suggest, as a substitute for the milk powder?

    ReplyDelete
  26. Comfy Cook - Here is my updated version that is dairy free/casein free, and soy free! http://gingerlemongirl.blogspot.com/2010/08/revised-gluten-free-casein-free-master.html

    ReplyDelete
  27. I tried this mix and can say it is great.
    My weekly baking includes dried fruit scones. I have a whole-grain mix that includes millet,sorghum, brown and chickpea flour and one with a little more potato starch for lighter things.

    Decided to try yours, because I con't ususally add oat flour. It works just great!

    ReplyDelete
  28. THanks for this post. Has anyone tried leaving out the dried milk (for health reasons) and just replacing water with raw milk?

    ReplyDelete
    Replies
    1. Hi Thanks so much for writing! YES, you can absolutely leave out the dried milk powder and actually I have an updated version here on the blog located here: http://gingerlemongirl.blogspot.com/2011/05/gluten-free-master-baking-mix-homemade.html and it is completely dairy free!! Give it a try and let me know what you think!

      Delete
  29. Thanks so much for the mix recipe. I'll try it tomorrow. I've found that using 1/2 a teaspoon or so of vinegar in GF recipes helps drastically. I think it reacts with the baking soda to result in a lighter bread. Also, coconut flour is a fantastic add to a basic mix for desserts. It has a wonderful flavor and is high in protein.

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  30. Hope you don't mind but I adapted your master mix without rice flour. Besides being very gluten intolerant, I am also diabetic and rice flour is out because it has a very high glycemic index (and may have higher amounts of arsenic). I use a combination of oat flour, sorghum, and millet flour. So far, I can use most of the Bisquick recipes with the mix. Also, I have bought two of your cookbooks and find them extremely useful. I just do the necessary substitutions for rice flour.

    ReplyDelete

Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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