). Now I'm going to try the chocolate cake and pizza dough mixes.m
Namaste Foods muffin mix
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Namaste Foods muffin mix
I tried the Namaste Foods muffin mix this weekend and it was great! No problems (except those caused by no self control ). Now I'm going to try the chocolate cake and pizza dough mixes.
m
). Now I'm going to try the chocolate cake and pizza dough mixes.m
M,
Did you add anything to the muffin mix? Sometimes there are recommendations right on the package for what goes well in their foods. I need something that has enough taste to overcome the egg replacer taste.
For example, when you make their cookies from the mix, unsweetened coconut flakes and cinnamon make them taste just like a regular, delicious cookie.
After having tried the muffins, can you think of anything that I might want to try adding to mine to overcome the egg replacer taste?
May even have a package of that mix already here. Hmm, wonder if it was in the frig while we evacuated, and frig had to be turned off a couple of days by other family while we were gone, cause they left after we did.
Perhaps there's nothing in those mixes that couldn't withstand a couple of days heat in an unopened frig, but then it was ROARING hot when we got back!
Must be that that whole line of products is good. Had some of their "blondies" at our celiac group leader's house, and know that if folks liked regular blondies, that they'd probably like these. They're sorta extra moist and squishy, if that makes any sense.
I'm not the biggest fan of really sweet things, but sure do like those cookies with coconut and cinnamon!
Yours, Luce
Did you add anything to the muffin mix? Sometimes there are recommendations right on the package for what goes well in their foods. I need something that has enough taste to overcome the egg replacer taste.
For example, when you make their cookies from the mix, unsweetened coconut flakes and cinnamon make them taste just like a regular, delicious cookie.
After having tried the muffins, can you think of anything that I might want to try adding to mine to overcome the egg replacer taste?
May even have a package of that mix already here. Hmm, wonder if it was in the frig while we evacuated, and frig had to be turned off a couple of days by other family while we were gone, cause they left after we did.
Perhaps there's nothing in those mixes that couldn't withstand a couple of days heat in an unopened frig, but then it was ROARING hot when we got back!
Must be that that whole line of products is good. Had some of their "blondies" at our celiac group leader's house, and know that if folks liked regular blondies, that they'd probably like these. They're sorta extra moist and squishy, if that makes any sense.
I'm not the biggest fan of really sweet things, but sure do like those cookies with coconut and cinnamon!
Yours, Luce
Luce,
I added blueberries, pecans and topped them with sugar and cinnamon. Yes, they are extra moist. Why do you have to refrigerate the mix? I don't but then I don't live in a really hot and humid climate. I compared the ingredient list on the various mixes. It looks like just about the same ingredients but in different proportions (if you can deduce that from the order of ingredients on the package). I can't wait to try the chocolate cake. The mixes are a bit expensive (~$6.50) but I only intend to use them as treats. Happy baking!
melissa
I added blueberries, pecans and topped them with sugar and cinnamon. Yes, they are extra moist. Why do you have to refrigerate the mix? I don't but then I don't live in a really hot and humid climate. I compared the ingredient list on the various mixes. It looks like just about the same ingredients but in different proportions (if you can deduce that from the order of ingredients on the package). I can't wait to try the chocolate cake. The mixes are a bit expensive (~$6.50) but I only intend to use them as treats. Happy baking!
melissa
M,
What you put into yours sounds great, and I just happen to have some blueberries on hand, as well as some pecans.
I try to put all of our substitute flours, and mixes, etc., (if I buy any) into the frig as that keeps them fresh longer. If I could just run to the store any time I wanted, then wouldn't have to be so concerned about storage for something like a muffin mix or cookie mix, I'd just go get it when I felt like a muffin or a cookie. Since I never know what food I'll be in the mood for on any given day, I tried to keep stocked up for any possible urge that might come along, so refrigeration was the best option I had as the freezers in our two frig's were filled with veggies, meats, and a few other things, so that left just refrigeration for the flours and mixes.
That hurricane really reversed my food attack preparedness!
The bags of flours, etc. that we have in the frig are bigger than those little Bob's Red Mill ones that fit perfectly in the little space in the door of the refrigerator freezer, and freezing them is the best way to preserve them if you want to really keep them fresh.
For one item, I believe that the nut flours, and nuts, in general, are the most vulnerable to "spoilage." There are probably others that are just as vulnerable or worse, but know that the nuts are one of the worst, at least.
Kinda think that some of the flours that one might buy at healthfood stores have some uncertainty as to how long they've been sitting on the shelf, so that makes me wonder if anyone has noticed more freshness in the ones buy direct from the manufacturers through the mail or UPS or something. May just need to post this question on the general board to reach more people.
To tell the truth, I'm thinking of perhaps just not using any of these flours for a while since i don't bake. My sister uses brown rice flour when she cooks chicken on the stove as it makes a kind of nice flavor and texture which sort of reminds her of chicken and dumplings -- not the actual dumplings, but that sorta starchy gravy-like stuff that fills up the surrounding water. Make any since?
Thanks again, M.
Yours, Luce
What you put into yours sounds great, and I just happen to have some blueberries on hand, as well as some pecans.
I try to put all of our substitute flours, and mixes, etc., (if I buy any) into the frig as that keeps them fresh longer. If I could just run to the store any time I wanted, then wouldn't have to be so concerned about storage for something like a muffin mix or cookie mix, I'd just go get it when I felt like a muffin or a cookie. Since I never know what food I'll be in the mood for on any given day, I tried to keep stocked up for any possible urge that might come along, so refrigeration was the best option I had as the freezers in our two frig's were filled with veggies, meats, and a few other things, so that left just refrigeration for the flours and mixes.
That hurricane really reversed my food attack preparedness!
The bags of flours, etc. that we have in the frig are bigger than those little Bob's Red Mill ones that fit perfectly in the little space in the door of the refrigerator freezer, and freezing them is the best way to preserve them if you want to really keep them fresh.
For one item, I believe that the nut flours, and nuts, in general, are the most vulnerable to "spoilage." There are probably others that are just as vulnerable or worse, but know that the nuts are one of the worst, at least.
Kinda think that some of the flours that one might buy at healthfood stores have some uncertainty as to how long they've been sitting on the shelf, so that makes me wonder if anyone has noticed more freshness in the ones buy direct from the manufacturers through the mail or UPS or something. May just need to post this question on the general board to reach more people.
To tell the truth, I'm thinking of perhaps just not using any of these flours for a while since i don't bake. My sister uses brown rice flour when she cooks chicken on the stove as it makes a kind of nice flavor and texture which sort of reminds her of chicken and dumplings -- not the actual dumplings, but that sorta starchy gravy-like stuff that fills up the surrounding water. Make any since?
Thanks again, M.
Yours, Luce