Amy Ruth's Gluten Free Baking Mix - Pancakes & Muffins

Amy Ruth's Gluten Free Baking Mix - Pancakes & Muffins

I've never used a baking mix before (well, before this baking episode anyway!), but I will definitely be using one again. If you don't already know, baking mixes make baking easy - they consist of the 'dry ingredients' of a recipe all perfectly measured and mixed meaning all you have to do is add the wet ingredients, such as egg or milk to make deliciously baked goods. Introducing Amy Ruth's Gluten Free Baking Mix. If you follow a gluten-free diet (whether it be due to coeliac disease or gluten-sensitivity) then this mix could be invaluable to you! I don't personally exclude gluten from the diet however being a dietitian I often work with clients who do and I know about the difficulties in producing gluten-free products with the perfect taste and texture.

Amy Ruth has been baking for the past 15 years and has perfected her gluten-free baking mix with the help of her young son.. you can read more about her fabulous story on her website [click here]. Her baking mix consists of 100% healthy ingredients (no nasties!) and they include quinoa, tell, brown rice, flax and chia.

Amy Ruth's Baking Mix is.. gluten free, dairy free, sugar free, nut free, made from healthy ancient grains: quinoa, teff and brown rice, made from flax and chia seed, a great source of omega 3s, made with over 70% whole grains and seeds.

There are lots of gluten free recipes on Amy's website [click here] and I especially enjoyed two of them.. the pancakes and blueberry muffins... scroll down if you want to see how to make these delicious goodies!

First up, BLUEBERRY HEAVEN MUFFIN OR LOAF .. and here's what you'll need:


1.5 cups (200g) of Amy Ruth’s flour blend
1/2 cup (125ml) of plain yogurt
2 eggs
1/3 cup (80ml) of oil - I used vegetable oil
1/3 cup (80ml) of maple syrup or agave (I used honey!)
1/2 cup (125ml) of apple or pear puree (I used baby fruit puree!)
1 teaspoon of vanilla extract
a large handful of blueberries
(makes 10-12 muffins)

And here's what to do..

1) Pre-heat your oven to 180 degrees C

2) Beat the wet ingredients into the dry ingredients

3) Fold in the blueberries

 

4) Bake in the oven in muffin cases for 20-25 minutes (I decided to test out my new silicone muffin trays too - which worked a treat!) - you may need to extend this cooking time if baking in a loaf tin - just make sure a toothpick comes out clean!

 

5) Enjoy!!

 

Second up are GLUTEN-FREE PANCAKES..

These pancakes taste super delicious with Greek yoghurt and banana as well as Nutella (the perfect sweet treat!!)

 

To make these delicious pancakes you will need..

90g of Amy Ruth's Flour Blend

240 ml of milk (any will do!)

1 egg

A pinch of cinnamon and/or 1/4 tsp of vanilla essence

 

And all you have to do is..

 

1) Mix/Whisk the above ingredients together in a bowl

2) Heat some oil (I used coconut oil) in a pan and pour in some of the mixture.. fry the pancakes for a few minutes until cooked and then flip and cook on the other side for another few minutes (these beauties don't take long to make!)

3) Serve!

 

Happy gluten-free baking everyone!!

 

Nic x