11 Reviews of Gluten Free Dairy Free Muffins Mix

From: NickRhodes

On Jun 14, 2006

This is wonderful as a lemon cake!! I added frozen lemonade concentrate (thawed) for the liquid and it made the most incredible lemon cupcakes. It definetly does NOT taste dairy or gluten free! Since my family doesn't all share the same food allergies, it is difficult to find recipes that are good that everyone likes. And since our allergies are newly diagnosed, it is hard to get used to the new tastes. This one tastes totally full of gluten and dairy! And I used all brown rice flour, not tapioca flour (just because I didn't feel like going to the store). This is a great recipe that I highly recommend. However, I didn't care for it as an orange cake- only lemon.

From: Chickee

On May 20, 2007

I was so surprised at this! I didn't imagine it would be any better than other recipes, but it was. I made mini cupcakes for a high tea and added 2 tsp vanilla and another 1/3 cup of sugar. I iced them with pink icing and noone could tell they were gluten free! In a snap lock bag they lasted a few days- amazing for gluten free!

From: Chef #331501

On Jul 5, 2006

Liked it but I needed to add more stevia to make them sweet. Does anyone know how I might convert this to a pancake mix?

From: Baking 4 mates

On Jun 10, 2006

Great, just what I wanted, a muffin recipe that was gluten AND dairy free. I made it using a commercial GF flour mix, added pine nuts, finely chopped sundried tomatoes and herbs, and made 32 mini muffins. The friend I made them for will love them and even I find them yummy! This will give me more confidence to experiment, thanks! (Mar, Australia)

From: Sandalina spaghettisauce

On Jun 13, 2005

I tried this and it is totally awesome !

From: lisann09

On Apr 20, 2008

a very nice muffin that puffs up beautifully. i used a mixed berry package that made them very yummy. can't wait to make them again.

From: Yola

On May 16, 2006

I have been looking for a zaar recipe that is gluten and more specifically, sweet free. I have candida and was told to avoid all sweeteners except stevia, I made these muffins and they turned out great. I added carrot juice as the liquid and some nuts and grated zuchinni. Thanks a lot!

From: Cookin'-4-5

On May 5, 2009

Wow! Who knew a muffin with so little in it could be so good?? I mixed up a batch of mix using all regular rice flour, and 1/2 c. tapioca, and I used stevia instead of sugar. When I made the first set of muffins (double batch - 2 c. mix) I stired in 1/2 c. shredded coconut, cinnamon, cardamon, cloves, and nutmeg, a small chopped up apple, then used apple juice concentrate for all of the liquid. Beleive it or not, they were NOT sweet...at all. I was a bit disappointed. I wondered if it was because I hadn't used any sweet rice flour...maybe that makes some difference? So, with the last single (1 c. mix) batch left from the initial mix, I added 3 more of the micro spoonfuls of stevia to the dry ingredients. Then, I used 1/4 c. peanut butter for the oil, and 1/3 c. apple juice concentrate for the liquid, and added about 1/4-1/3 c. shredded coconut. These were SOOOO good. I tried a piece off the top of one hot out of the oven and ended up devouring the whole thing in no time flat! UPDATE: I have now made these several more times, and my favorite is to use 2 ripe, mashed bananas, NO oil, 1/10 tsp. cloves, 1/8 tsp. ginger, and just enough water to thin them out a bit (depending on the size of the eggs). They are soooo good. Makes me want to whip up another batch right now! Thanks for such a versatile recipe!

From: Chef #572152

On Nov 17, 2008

Now this is a good GF/CF recipie. I had been using the I can't believe it's not gluten cake recipie on this site however, I won't use that one again this one is the best I have tried and trust me, I've tried a lot.

From: T-nini

On Sep 4, 2009

Awesome GF recipe! I made them with 1 1/2 c. mix with the wet ingredients and added choco chips. They were fabulous. So fluffy and moist. I am going to try sweet potato muffins next. Thanks for the recipe.