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.
As a small, home based business, we are not able to pay for certifications for our mixes at this point, but we use only suppliers who are well versed in food allergen safety protocols. 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.
To review supplier spec sheets and communications, follow this link SUPPLIER PRODUCT SPEC SHEETS
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.
Supplier for our flavoring oils, vanilla extract, turmeric powder, and poppy seeds.
Supplier of high quality spices, sea salt, lemon powder, carrot powder, guar gum, and raw cocoa powder.
Our source for corn free powdered sugar. The powdered sugar is processed on the same equipment as products containing corn, however the equipment is cleaned between runs, according to the company.
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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.
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.
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~ 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 also use another muffin pan if you desire.
**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
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.
Currently supplies our buckwheat flour from a dedicated buckwheat flour facility.
Our supplier of palm shortening, processed in a dedicated palm oil shortening factory.