Simple yet Versatile Gluten-Free Muffins
Whether you eat yours for breakfast, or as a sweet or savoury treat during the day, muffins are a great snack. Use these muffin mixes as a base for adding your own favourite ingredients, or use them on their own for a quick and easy bake.
Making a Gluten-Free Diet Really Easy
Gluten free baking can be quite a task, yet this Andrew James Gluten Free Muffin Mix means you can enjoy delicious sweet treats for the perfect night in on the sofa or offer for a charity bake. Our wide range of gluten-free mixes make the whole process so much easier - from purchasing high-quality gluten-free products to baking and enjoying them at the end. This delicious gluten free cake mix is suitable for vegetarians and those with coeliac dietary requirements.
How Is It Gluten Free?
Our mix is 100% gluten free and safe for gluten intolerant or sensitive people to consume due to the use of rice flour and potato starch.
How Do I Use the Mix?
With this generous 500g pack of Andrew James Gluten Free Muffin Mix, you can make approximately 12 muffins. The recipe is so versatile - you can add a secret centre of jam or chocolate spread to your muffins, or use the whole pack of the mix to create a delectable loaf cake.
Is There Any Direction for Use?
Yes - our gluten free baking mix is really easy to follow. Mix together oil, eggs, and water and add to the dry mix for 1 minute on a slow speed. Scrape down and mix for a further 3 minutes on a medium speed. Divide the mixture equally and bake at 200C/400F/Gas Mark 6 (Fan Oven 175C) for 25 minutes. Cooking times and temperatures will vary.
Please note that this product is exempt from the Andrew James 2-year warranty and products received may have a short shelf life. Also, please be aware that food items are non-returnable.
|Additional information||Suitable for Vegetarians as Well as Coeliac Dietary Requirements. Full Ingredient List: Sugar, Maize Starch, White Rice Flour, Potato Starch, Raising Agents (E341(i), E500), Salt, Agar Gum, Thickener (Xanthan Gum), Flavourings, Tapioca Starch, Acidity Regulator (Sodium Ascorbate)|
Firstly don’t overmix the batter - you want the dry ingredients just combined and moistened by the wet ones. Make sure your muffin case is only filled three quarters full, as too much mix with make the tops go flat. Finally, if your muffins have lost a little freshness, pop them back in a warm oven for about 10 mins to return them to their original glory.
If you find that your muffins are coming out of the oven too crumbly, try chilling the batter mix for 20-30 mins in the fridge before cooking. This cools down any warm ingredients and starts to set liquid ingredients so your bake retains more moisture. Also, don’t leave them in the baking tin to cool down - remove them after just a couple of minutes otherwise the heat retained in the metal or silicone of the tray can continue to ‘cook’ your muffins and cause them to dry out.
While it is recommended to cook gluten-free goods at a low temperature, if the oven is set too low the cell structure inside the muffin won’t set, the air spaces then collapse, and so does your muffin top. This can also happen if you take the muffins out too early. The best way to check they are ready is to insert a cocktail stick or skewer into the top - if it comes out clean and free of batter the muffins are cooked. If not, leave them in a little longer.
Ways to Upgrade Your Muffins!
Muffins can be made sweet or savoury, large or small. Here’s some of our favourite fillings that you may enjoy.
Place the dry mix in a mixing bowl.
In a separate container, mix together the oil, eggs and water.
Scrape down and mix for a further 3 minutes on medium speed.
Additions of fruit or choc chips can be folded in at the end of the mixing time.
Divide mixture equally into muffin cases.
Bake at 200C / 400F / Gas Mark 6 (Fan Oven 175C) for 25 minutes.
Cooking times and temperatures will vary depending on added ingredients and appliances.Add to the dry mix and mix for 1 minute on a slow speed.