one of my number one goals with this venture is to create a gluten free baking mix that is super easy to use, super yummy and affordable. in the past, I have used betty crocker's cake mix for just about everything. i haven't liked the grittiness of it or the cost. $5.00 for 12 muffins!? and the only flour that is used is rice flour. it is perfect if you also need a nut free mix, but i don't and wanted one with more flavor, more protein, less carbs and more affordable. this mission turned me on to almond and coconut flours. i have almost perfected my mix!! it is a blend of almond and coconut flours along with the baking powder, salt and sugar needed to bake up 18 muffins! i have figured out recipes for an almond version, an espresso chocolate version, a banana/carrot/raisin version and am working on
an orange/lemon version. my concern last night was what type of sugar to use. do i use the standard white sugar? a raw sugar? or leave the sugar out and the consumer can add the kind they want?
so with this pondering... i baked up a batch of banana muffins last night without sugar. they actually tasted quite good. i feel the need to add in some more natural sugars... so more bananas, carrots and raisins?! that will be the recipe test for the day. i really want to come up with a couple of morning muffins to balance my afternoon sweet treats. that is my current mission!!
it is a cold and foggy day in the mountains. a perfect day to work around the house and bake up this new idea. i will let you know how it turns out!!
enjoy the day!!
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