| | |  | Muffin Mixes | Home » » » » Namaste Foods, Gluten Free Muffin Mix, 16-Ounce Bags (Pack of 6) | | | | | | | Description: | | Namaste Foods products are free of wheat, gluten, corn, soy, dairy, casein, potato, tree nuts & peanuts | | | Features: | |
• Case of 6 mixes (total of 96 oz) Makes 1 dozen
• Wheat Free, Gluten Free
• Dairy, Corn, Soy, Potato, Casein & Nut Free
• Dedicated Facility, made in the USA
• Ships in Certified Frustration-Free Packaging
| | | Product Details: | | | Product Weight:
| 96.0 Ounces | | Package Length:
| 11.3 inches | | Package Width:
| 11.1 inches | | Package Height:
| 9.7 inches | | Package Weight:
| 7.0 pounds | | Average Customer Rating:
|  based on 13 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 13 customer reviews )
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Most Helpful Customer Reviews
7 of 7 found the following review helpful:
 Excellent Allergy Free Muffins!!!Feb 01, 2007
By Allergy Girl
I have every food allergy in the book - I can't even add the eggs necessary in the directions. This Namaste line of products are the only ones I have found to taste almost exactly like the real thing! I put a teaspoon of vanilla in the liquid mixture(along with using an egg substitute of flaxseed and water), and I added cinnamon to the dry mix and I baked them 10 minutes longer than the package said, and came up with THE BEST Gluten free, allergen free muffins I've ever tasted - they actually tasted like little cakes! I sprinkled sugar and splenda on top. I can't praise this product enough!!!
5 of 5 found the following review helpful:
Better than Betty CrockerMar 20, 2007
By Sunnyvale Reader
Our family was diagnosed as celiac 3 years ago - and immediately had to stop eating so many simple, familiar foods and begin carefully baking everything from scratch - a HUGE burden. When I found Namaste mixes, it was as if we got back a bit of convenience again: great tasting, easy to make muffins, brownies, cookie bars and cake mixes. We mix all sorts of different things into the muffins: berries, nuts, chocolate chips, spices or pumpkin, depending on our mood. In a very short time we have a great batch of fresh muffins that TASTE GREAT!!!
Hey Amazon, how about stocking the brownie and blondie mixes, too?
4 of 4 found the following review helpful:
Best muffinsNov 08, 2008
By A. Stephenson
Best allergen-free muffin mix. In place of eggs, I use 1/2 cup bananas and a 1/2 tsp of baking powder since we are keeping my child off of eggs. Add 1/2 cup oil, 1 tsp. of vanilla, and 2 cups of water. For chocolate chip muffins, add 1/3 cup chocolate chips from Enjoy Life Foods. For blueberry muffins, add 1/2 cup of blueberries. Bake them at 375 for 28-30 minutes, or at 350 for 40 minutes. Halfway through the baking process, make sure you cover them by laying a piece of aluminum foil on top of the muffins to keep the tops from overbrowning.
1 of 1 found the following review helpful:
Excellent GLUTEN FREE muffins that anyone will enjoy!Jun 13, 2010
By Mama of Twins
We tried Namaste Muffin Mix after the brand had been recommended to us by a fellow shopper at the grocery store. We've tried many of their other products and feel they've all performed reliably with good flavor and texture. The muffins were of particular interest to me, as I have 4-year old twins who must now be on a gluten-free diet. I am an avid baker, so prior to the change in diet, we had been making our muffins from scratch. When we had to go gluten free, I was a little overwhelmed by the many ingredients and the combinations of those ingredients needed to achieve "wheat-like" results. After trying one bag of this mix, my children were raving about the muffins and so happy that they could enjoy one of their favorite snacks again.
Like other reviewers, I would suggest trying add-ins to really create the muffin flavor/texture you're after. I basically think of the Namaste mix as a great, convenient muffin base. We regularly add 1/4 to 1/3 cup of milled flax (to add some fiber, which most GF mixes seem to be lacking), 1 or 2 ripe, mashed bananas (this sweetens it up), 1-2 tsp. of vanilla, 2 tsp. cinnamon, and a handful of mini chocolate chips. We've also made cranberry muffins using dried organic cranberries and 3 Tbs. chia seeds, and ginger muffins, adding dried, crystallized ginger and just a little ground ginger (amount is a matter of preference). A few times, when we were out of banana, we tried adding pumpkin puree in it's place, but each time had muffins that were a little "soggy" (clearly a result of adding too much puree). I would urge folks to tinker with flavors and add-ins, but do it slowly, so that you know how much of any particular ingredient the mix will tolerate. I've found that the ingredients used in GF baking have a narrower tolerance for experimentation.
I would also add that these muffins (and it seems GF products in general) don't have the same shelf life as their wheat counterparts. I would recommend refrigerating or freezing unused portions, and then thawing/reheating (in toaster oven works fine) as you go. Another thing is that we now regularly use paper liners, which we never did before going gluten-free. I would strongly recommend using them, at least the first couple times you bake (or maybe it's just all the "tinkering" we do).
Perhaps the best endorsement for this product is the disappearance of an entire plate of muffins at a recent school picnic. I'd given another mom a bag of this mix, as she was aware of our GF diet and wanted to make something for the picnic that my kids could eat, but just didn't know how to go about it. I gave her a bag, and literally said, "You can't go wrong!" She brought them to our gathering and by the time I went to grab a muffin for myself, they were ALL GONE (eaten and enjoyed by all).
The last thing I want to mention is that Namaste mixes seem to have some of the lowest sodium levels of GF mixes currently offered on the market. Read your labels, because many of the GF mixes out there have ENORMOUS amounts of sodium (probably a result of the leavening used).
These are a favorite in our home!
1 of 1 found the following review helpful:
nice textureJan 13, 2010
By archivonaut
I've recently started eating gluten-free, and this was my first try with a GF muffin mix. I added between 1-1.5 cups of fresh-frozen raspberries. I didn't bother to thaw them, just threw them into the batter, then sprinkled a little Sugar in the Raw on the tops. The muffins took longer to bake (probably because the frozen fruit made the batter cold), but they turned golden and came out moist. I like a heartier muffin, so might try adding some sunflower seeds next time. I'd buy this mix again.
See all 13 customer reviews on Amazon.com
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