Moon Rabbit Gluten Free Good Morning Muffin Mix, 15-Ounce

We have three celiacs in the family, and have been baking gluten free for 8 years.This is the best muffins so far. Of course, my first criteria is just how many parts per million of gluten cross contamination is in the mix & this scores a 100. None of my 3 celiacs got sick, and we have eaten many many moon rabbit products.Here's what I do:I add an extra 2 tablespoons of butter ( and I use REAL butter) and 1/4 cup of sugar, and use 2 eggs instead of one. plus about 2 cups of fruit - blueberries or raspberries - and a smidge of cinnamon.I think the real trick - like most GF baking, is to separate the whites from the yolks, and then to beat the whites to stiff peaks and fold into the batter.Also, we use a stand mixer, with a silicon edged beater blade - which I also find essential in gluten free baking.I have found with all gluten free baking, I start with the package directions, then adjust until I get the results I want. It is tricky, expensive, and takes experience. Good luck!

This biscuit mix from Moon Rabbit is absolutely "The BEST!". If you have to stay gluten free, and you're craving 'sausage biscuit', this will satisfy that craving!Since my husband does not have to stay gluten free, here is what I do to make myself a serving each morning:For 2 big biscuits - Oven at 375 degrees2 heaping table spoons of Moon Rabbit Biscuit MixHeavy cream to moisten and mixsmall sprinkle of saltsmall sprinkle of peppersmall sprinkle of cayenne pepper (I like a little 'bite' to my biscuits)Mix in bowl, adding enough heavy cream to moisten and make mix hold together. The bag says to use buttermilk, but I never use buttermilk in my ordinary cooking, so I did not have any. I use heavy cream and it's wonderful. Now - I cannot give a specific amount of heavy cream to use because, honestly, some days it takes a lot and some days it takes just a bit. ( I think gluten free mixes are sensitive to the humidity in the air; if you've ever worked with gluten free mixes you know that it's totally different from working with ordinary flour!)When the mix is moistened enough to hold together, divide in half and pat out 2 hand-made biscuits and put them on the baking sheet. Bake for 10 minutes at 375 degrees. After 10 minutes, take biscuits from oven and take a knife and open them up, and then bake for 7-8 minutes more. I do this because I don't care for high, doughy biscuits. The resulting biscuit will be more of a crispy-crunchy biscuit, rather than a 'cat's head' biscuit.After 7-8 minutes, the biscuits are done and ready for your sausage and some honey!It's WONDERFUL to be able to eat a sausage-biscuit like a normal person! I can't say enough good about this mix!

This muffin mix is great. I would challenge anyone to taste my blueberry muffins made from this mix to tell me they don’t taste better then most muffins with gluten! I use big fresh blueberries (I use a little extra, we love lots of blueberries) and I also put in a good amount of organic vanilla flavoring. If I have time I use the vanilla beans from the inside of dried vanilla. Then I sprinkle baking sugar crystals on top before I bake. Everyone goes crazy for them. If you gluten free don’t think twice about this one. Best muffins!

This mix was a mess from the get-go. I used a deep bowl, and upon carefully putting the mix into it, white powder still covered everything in the general vicinity. I followed the package directions to a tee- preheating the oven, using a hand mixer, and then cutting the biscuits on a floured board. ( I was not sure if you were supposed to grease the pan, it didn't say on the directions, so I didn't.) I used the exact amount of buttermilk, and the mixed dough was super-soft, but I just figured it would get better as I rolled it out on a flour board to cut-- it did not. Then I thought that the biscuits may taste good, so I still persevered. The biscuits ended-up being messy, gooey on the inside, and did not rise at all-- the bottoms browned and were rock-hard, and the tops were still totally undone. I don't know how this works for scones, but I guarantee, I will not purchase again to find out-- there are so many gluten-free products on the market now-- Bobs Red Mill is awesome-- that I don't need to waste my time and money on ones such as these. Sad thing is, I am not a picky person and never write reviews--these were just not "user-friendly" at all!

These use butter and cream and make for a very rich treat. I tend to like a heavier, more solid scone, but even the wife -- who hates anything gluten free -- likes them. I used a pastry blender to cut the butter in, then put the mixture into my stand mixer using a bread hook since I don't have a paddle. As long as you are okay that they won't be scones for hand to hand combat, I think you will enjoy them.

Unfortunately, this was a complete failure.It did not bake through all the way, leaving the inside doughy. Even after extending the cooking time, the inside was sticky while the shell was crisp.And yes, I did follow the directions on the package. ;)I ordered this mix as part of a comparison of all the 4-star rated GF scone mixes on Amazon. Frankly, with such solid reviews, I expected to be satisfied with all of them, and simply would choose our favorite among them. That was not the case: this product was completely unacceptable.It is possible that others are baking biscuits rather than scones? I am now suspicious that a mix can be both. It clearly failed as a scone, which was what I was after.Good Luck!

These were excellent scones. I put raisins and almond slivers in it and served it to my best friend and her mom who didn’t realize it was gluten free and they loved them. They had the mouth feel and flavor of regular scones. I am bummed they are not available right now.