Monday, October 22, 2012

Tess-Quik aka Gluten Free, Fructose Free Baking Mix

I love this stuff.  Period.  I found the recipe at  I originally found her new updated super healthy version, but was quickly put off by all the "not normal" ingredients.  The link below will take you to the version of the mix I make.  Below are the changes I've made to it, to make it fructose free, and Tess-approved.

Gluten Free All Purpose/Master Baking Mix

Ingredients that I've subbed out and their replacements:

brown rice flour white rice flour
oat flour - or - millet flour sorghum flour
tapioca flour - equal parts corn starch and arrowroot starch

This is now a staple in our pantry, which we have affectionately named "Tess-Quik"

Ginger Lemon Girl has a bunch of recipes posted on her blog that you can use this mix for.  I bought her e-book Gluten Free Baking *101* and it has been invaluable.  It also has a bunch of recipes using the mix.  It's the only cookbook I've paid for since we switched to the gluten free, low fructose diet.  It has a nice bit of information about the different flours and starches along with recipes.

Monday, October 15, 2012

Ready, Set, Bake!

In an effort to make my days easier, I've been packaging up baking mixes in mason jars. It is super easy to grab a jar of mix to take when Tess spends the night at grandma’s or to make for potlucks.

I stumbled across a master muffin mix online at  I've changed it to be gluten-free and low fructose.

This mix is amazing.

It doesn't taste gritty or slimy like some gluten-free foods.  People don’t even realize it’s gluten free and low fructose unless I tell them.

As always, my goal with my recipes is to create/adapt quick and easy gluten-free and low-fructose recipes that are taste approved by my 6-year-old and that have lower cost, easier to find ingredients.

Gluten Free Low Fructose Muffin Mix

·         2 2/3 cups sorghum flour
·         2 2/3 cups white rice flour
·         1 1/3 cups arrowroot starch
·         1 1/3 cups corn starch
·         4 tsp xanthan gum
·         2 cups evaporated cane juice
·         1 1/3 cups powdered dextrose
·         3 TBSP baking powder
·         2 tsp salt
·         1 TBSP ground cinnamon
·         1 TBSP ground nutmeg

Combine all ingredients in an extra large bowl, whisking and stirring until thoroughly combined.

Keep it all in an airtight container or divide it into single batch jars.  A single batch (2 ¾ cups) should just fit into a pint size mason jar.

The recipe makes just over 5 batches of muffins. 

2 ¾ cups mix should make 12-18 muffins.

Substitutions –
·         The evaporated cane juice and dextrose can be swapped out for whatever dry sweetener you prefer, as long as it is the equivalent of 3 cups of granulated sugar.
·         Millet flour can be used instead of the sorghum flour.
·         Arrowroot starch, Tapioca starch/flour or potato starch can be used instead of corn starch.

To make muffins:

·         1 Jar muffin mix (2 ¾ cups)
·         1 egg
·         1 cup milk
·         ½ cup butter (melted)
·         1 cup “add-In”  (see below)

Preheat oven to 400F.  Put paper liners in a muffin tin, or grease REALLY well.
Mix egg, milk & butter in a small bowl until well combined.
Dump dry mix into a mixing bowl.  Make a well in the center.  Add wet ingredients.  Stir until just moistened.  Stir in add in.

Bake at 400F for about 20 minutes.

Add In ideas:      Berries, Mashed banana, Pumpkin puree, Chocolate chips, etc…

So far I've made blueberry, chocolate chip, and bittersweet almond muffins.  If you try it and I’d love to hear about it.