Maninis gluten-free multi-purpose flour mix (and other mixes) claim their products “taste as good or better than wheat based products”. After being on the gluten-free diet for 6+ years and sampling as many products as I do, I have to admit that I was a tad skeptical. I didn’t doubt they would probably be very good, but I wasn’t prepared for just how good they were. I received a sampling of several of Maninis mixes, though I am just reviewing the multi-purpose flour mix today.
Maninis multi-purpose flour mix is free of rice and beans, certified gluten-free by the GFCO and made in a dedicated facility that is also free of dairy, eggs, peanuts, tree nuts, soy, fish & shellfish. The ingredients are as follows:
Flour blend (organic millet, tapioca, teff, organic sorghum, organic amaranth), corn starch, organic cane sugar, GF xanthan gum, organic Atlantic sea salt, and ascorbic acid (Vitamin C). All ingredients are gluten free and no bioengineering has been used
to produce this product.
When I was reading the package to find out more about the mix, I came across a recipe for blueberry muffins on the package. Jon loves blueberry muffins, so I immediately knew what I would make. As I was gathering the ingredients for the recipe, I realized that I was out of vanilla extract. I checked my spice cabinet and found lemon extract, so I subbed lemon extract in its place. Lemon & blueberry go together like peanut butter & jelly, so I wasn’t worried about the change.
Lemon Blueberry Crumb Muffins
**inspired by the blueberry muffin recipe on the Maninis gluten-free multi-purpose flour mix
- 4 cups (556 grams) gluten-free flour (Maninis contains xanthan gum, so there is no need to add any)
- 1 tsp. cinnamon
- 1 tsp. sea salt
- 3 tsp. baking powder
- 2 sticks butter (room temperature)
- 1 1/2 cups sugar
- 2 tsp. lemon extract
- 4 large eggs
- 1 cup milk
- 2 cups blueberries (frozen, defrosted or fresh)
- 2 Tbsp. gluten-free flour
- 5 Tbsp. sugar
- 1/2 tsp. cinnamon
- 2 Tbsp. butter
1. Preheat oven to 350 degrees.
2. Blend dry ingredients together (not the topping) and set aside.
3. Blend 2 sticks of butter and sugar together until combined 3-5 minutes on medium in mixer. Add lemon extract & eggs, one at a time.
4. Add 1/2 of the dry ingredients, little by little, then turn off mixer and add milk and remaining dry ingredients. Mix on low until wet. Gently fold in blueberries.
5. Grease muffin tin. Combine topping ingredients with a pastry blender or fork until it resembles small crumbles.
6. Fill muffin tins and sprinkle with topping.
7. Bake on the middle rack in the oven for 30-35 minutes or until done.
Jon has declared these the best muffins he has ever had! They are still just as moist 2 days later as they were the first day. The texture is amazing – so close, if not identical to that of a gluten-filled muffin. These are so decadent, I feel like they came from a bakery as opposed to my kitchen.
A little more about Maninis:
MANINIS® GLUTEN FREE is a manufacturer of wholesome and natural, Certified Gluten-Free mixes and pasta for both the commercial and home baker. Our rice-free formulations are made with native, minimally processed ancient grains. MANINIS® mixes overcome the common challenges of many gluten-free products, mainly taste, texture and nutrition.
MANINIS® GLUTEN FREE mixes and fresh pastas are manufactured in a dedicated facility free of gluten, wheat, dairy, peanuts, tree nuts, soy, fish, and shellfish. Every batch is tested for gluten to less than 10 ppm and is certified gluten free by the Gluten Free Certification Organization (GFCO).
MANINIS Gluten Free Fresh Pasta is available only in the Pacific Northwest at Whole Foods, Thriftway and a variety of other markets. For a complete list of stores, please click on Store Locator.
If you don’t live close to a store that sells Maninis, their products can be purchased online. I can’t wait to use some of the other mixes from Maninis!
I have not tried to make this recipe with another flour mix, but don’t see why you couldn’t swap flours, as long as there is xanthan gum in the mix or you add some. The guideline for adding xanthan gum is usually 1 tsp. per 1 cup of gluten-free flour.
**The product reviewed in this post was sent to me free of charge for review purposes. The opinions stated here are mine and have not been influenced by anyone or anything.