Suppliers & Product Tips

Find out our safe sources for ingredients and tips to produce optimal baked goods with our dry mix.

At The Allergy Friendly Vegetarian, we think it’s important to be transparent about our supply sources. Many of our current and potential customers who buy Muff’n Stuff Dry Baking Mix or our prepared baked goods are dealing with life threatening food allergies, and understand how important it is for you to know what we make is safe for you to consume. On this page you will find all of our major suppliers with links to their websites in the event you feel the need to do your own research. Always feel free to call or email us with any questions you have about any of our ingredients.


Provides our rice and garbanzo bean flours.

In this center column, you will also find insider tips I use to make Muff’n Stuff allergy friendly baked goods that fluffy and moist product you enjoy at our markets. We explain below, the directions on the bag in just a little more detail, so you can reproduce our results with ease.

Although all these steps are listed on our bags of mix, we like to emphasize certain points that will help you achieve an optimal allergy friendly baking experience in your home.


Currently supplies our buckwheat flour from a dedicated buckwheat flour facility.

0g-Lj5_YSupplier for our flavoring oils, vanilla extract, turmeric powder, and poppy seeds.


Sifting of our mix is STRONGLY recommended in order to aerate the product. This helps add to the texture of the mix. If you do not have an actual sifter, you can purchase a metal sieve from Wal-mart for about three dollars.

Basic Sifter

Basic Sifter

Basic sieve or strainer

Basic sieve or strainer








Our supplier of palm shortening, processed in a dedicated palm oil shortening factory.


Supplier of high quality spices, sea salt, lemon powder, carrot powder, guar gum, and raw cocoa powder.

Preheat oven and grease your pans

Before any mixing occurs, make sure your oven is at 350 degrees and your pans are greased.

Because I use baking soda as leavening, Muff’n Stuff begins to rise as soon as the wet ingredients come in contact with the dry mix. So, it’s important to be prepared to bake your mix right away. It doesn’t mean you need to be frantic about getting it in the oven, but just be focused about not allowing it to rest on the counter for any length of time.

Best pans to use

This mix makes 14-16 regular sized muffins/cupcakes, so make sure you have enough pan to accommodate all that mix. At The Allergy Friendly Vegetarian, we use a disposable mini loaf pan to handle the overflow. You can use another muffin pan if you desire.


Supplier of locally grown canola oil. We love these guys because they utilize a closed loop sustainable food chain cycle!

MB Spice Co LogoOur source for corn free baking powder and sea salt. Also a backup source for some of our spices.

Here are all the pans that work well to cook Muff’n Stuff.

-18 muffin cups (1- 12 cup pan and 1- 6 cup pan, or 1- 18 cup pan)

– 12 muffin cups and a mini loaf pan

– 5 mini loaf pans

– Two 8 or 9″ cake pans


Due to the leavening we use, it’s important not to over mix our product. It will break the bubbles produced from the baking soda when the wet and the dry are combined.

A vigorous mixing with a whisk for 60-90 seconds, scraping down the sides, is all that is needed to incorporate everything. If there are a few small lumps, they will dissolve rapidly on their own.

Baking Time

Each oven will vary when it comes to baking time. With our mix, look for two things to know it is cooked through.

1. Toothpick comes out clean when inserted

2. When you press lightly in the center, it does not leave a dent (i.e. springs back)

I recommend checking a couple to make assure any inconsistencies in how your oven may cook are accounted for.