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Kristy's Kitchen GF Baking Mix Ingredients
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Egg and Dairy Allergen Alternatives (listed after ingredients)
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We at Kristy's Kitchen™ are passionately dedicated to offering quality and wholesome gluten free products. Our ingredients are key in that commitment. We encourage you to review this partial list of ingredients that we use to understand why we use what we do in our baking mixes. Restored and maintained health is what we all strive for. Quality food, and the enjoyment of it's flavor helps in that common goal. Thank you for consideration of our fine products in your daily routine.
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Our mixes are manufactured in a Dedicated Wheat Free facility. We test all of our ingredients to assure us, and especially you that they meet the standards of the Celiac Sprue Association.
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Sorghum Flour
Sorghum is a perfect gluten-free whole grain for those with Celiac Disease. Many gluten-free people think that this grain tastes the closest to wheat. It has a mild, slightly earthy flavor that won’t interfere with other foods. It’s a good source of fiber and protein. It also contains iron, phosphorus and potassium. Sorghum also has heart-healthy vitamin B’s. Some varieties are very high in antioxidants. Sorghum is an ancient grain that originated in Africa then exported to India and the Middle East. Sorghum is now used here in the U.S. as the basis for wonderful gluten-free baked goods.
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Buckwheat Flour
Buckwheat protein, as a regular part of the diet, lowers blood cholesterol. It actually soaks up cholesterol from food and prevents it from being absorbed by the body. Though it looks and cooks like a grain; buckwheat is actually the seed of a fruit and belongs to the same botanical family as rhubarb. Buckwheat is the best source of high quality protein in the plant kingdom. It contains all 8 essential amino acids, making it closer to a “complete” source of protein than any other plant source, even soybeans.
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Coconut Flour
The organic coconut flour that we use in our mixes has a mildly sweet coconut taste! This organic coconut flour is fiber from the coconut meat after most of the oil has been extracted to make virgin coconut oil. It is certified organic, unsweetened, and has not been treated with sulfites. Coconut flour is high in dietary fiber and protein, and is gluten-free. It has more fiber than gluten-based grains. It also adds a wonderful texture and flavor to our mixes.
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Sucanat
Some say that sugar is sugar…and while that may be true in general-there are many different types of sugar. We wanted to use a wholesome sweetener that was great tasting and had health benefits as well. That is why we chose sucanat as the main sweetener of choice for our “Kristy’s Kitchen” mixes. Within hours of harvesting, raw cane stalks are crushed in a series of large roller mills, which squeeze the juice from the cane. The collected juice is then cleaned and thickened into syrup. The cane syrup is poured into a vat and hand-paddled to add air. The paddling causes the hot, thick syrup to release heat and start to dry. As it dries, porous granules form, which retain 100% of the cane’s molasses, a source of iron, calcium, potassium, B vitamins, and chromium. Sucanat dissolves quickly and adds a rich flavor to baked goods. Sucanat retains most of the cane juice’s original molasses; most of the molasses coats the outside of the crystal giving it natural color and flavor.
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Turbinado Sugar
Turbinado sugar is made through a very direct process. Never bleached and minimally processed, Turbinado sugar is made quickly from cane juice extracted from cane within just hours of harvest. Water is added and the liquid is heated, then filtered. Once filtered, the cane juice is spun in a turbine (hence the name) to create large crystals and to naturally settle some of the molasses from the sucrose. The end result is Turbinado, a crunchy golden crystal. Because it is so minimally processed it is called “raw” or “unrefined”.
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Freeze Dried Fruits
The fruits that we use in the mixes are of the highest quality and grade. They are all natural and absolutely nothing is added during the dehydrating and freeze-drying processes: No salt. No sweeteners. No fat. No preservatives. No sulfur. It’s pure fruit, only the water is removed. It’s Mother Nature at her best! The fruit is grown in the fertile growing area of California’s Central Valley.
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All of our mixes require ingredients that you provide to complete them. But many of you have other food allergies and i
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Ingredient Substutions for Various Food Allergen Conditions
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Dairy: Butter - Equal Parts (EP) of Fleischman's Margarine, Spectrum Organic Shortening, Olive or vegetable oil, Ghee (which is a pure claified butter, coconut oil, there is also an Earth Balance butter that is soy and dairy free. Milk - Boxed or canned Soy, Rice, Almond or Coconut milk. Yogurt/Sour Cream: EP of Soy Yogurt or Soy Sour Cream, coconut yogurt, unsweetened applesauce.
Eggs: equivalent of 1 large egg: mix in 1 tsp baking powder to 3 Tblsp unsweetened applesauce. Or add 1 TBL flax meal to 3 Tblsp of hot water stirring occasionally for about 1o minutes or until thickened. Or mix in 1 tsp of baking powder to 4 Tblsp of pureed silken tofu. Or use "Ener-G" brand Egg Replacer as directed. Equivalent to 3 eggs: 3/4 cup coconut milk and 2 heaping teaspoons of baking powder mix with a wire wipe and this will help thicken. Equivalent to 1 egg: also can use 3 tablespoons water and 1 teaspoon white chia seed meal.
Yeast: equal part of lemon juice and baking soda to equal the amount of yeast needed make sure to add last and then mix and it needs no rise time when cooking.
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