Busy Family Meal Planning

Gluten-free Master Mix for muffins, cookies, and pancakes

by Cyndi Lavin on April 28th, 2008

Master Mixes are one of the best ways to save time and still have healthy food. When you have to cook for someone who has celiac disease, wheat allergies, or wheat intolerances, making up batches of gluten-freeMaster Mix will save a lot of money and time. You can save even more time by making up the mix during your once a week food prep time.

More and more specialty stores catering to this problem are cropping up, but if you don’t have one nearby, there are resources that are just a click away. Bob’s Red Mill, for example.

Gluten-free Master Mix

2-1/2 cups White Rice Flour
2 cups Brown Rice Flour
1 cup Milk Powder (Non-Fat Dry)
3 Tb Baking Powder
2 Tb Sugar
1/2 tsp Sea Salt
3/4 cup Vegetable Oil

Stir the dry ingredients together thoroughly. Add the oil and mix well with a pastry blender or fork until it is the consistency of cornmeal. Makes approximately 8 cups, and can be stored in the refrigerator in an airtight container for up to a month.

Here’s just one of the delicious recipes you can make with this Master Mix. Feel free to add other ingredients like fruits or nuts that you know are safe for your loved one. Having the Gluten-free Master Mix on hand makes this treat just as fast and convenient as using Bisquick…but a lot healthier, like all of our Master Mixes!

Gluten-free Muffins

2 cups Gluten-free Master Mix
1/3 cup honey
1 egg
1/3 cup Water

Preheat oven to 400°. Grease or line muffin tin with cups.

Make a well with mix. Add honey, egg, and water, and beat them in the well. Stir the liquids into the dry ingredients to moisten, but don’t overmix. Spoon into the muffin cups until they’re about 2/3 full. Bake 15-20 minutes. Makes 10 regular sized muffins.

Image: Stock.xchng

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POSTED IN: Desserts, Gluten-Free, Master Mixes, Once a Month Cooking, Quick Breads