Kinnikinnick Baking Mixes include an assortment of cakes, breads and other pastries. Though I didn’t personally make it past the Kinni-Kwik Bread & Bun Mix … it was simply too good to move on.
This is definitely one of those products where the payoff far exceeds the effort. Pour the mix into a bowl, add water, blend with your hand mixer for two to three minutes, pour into baking tins, pop into the oven, and 20 minutes later … freshly baked gluten-free buns! I know you may be thinking that many mixes are this easy, but when it comes to gluten-free bread, that isn’t usually the case.
Plus, the resultant bread was as good as any I could imagine. Each bun pulled apart with a beautiful glutinous texture. They had a delicious white bread taste that was just a bit more “eggy” in flavor than Kinnikinnick’s pre-packaged breads. An extra hint of sweetness was a special treat that certainly won my husband over. In fact, he loved them, and had no idea that they were gluten-free! I would have preferred a touch less sugar for this savory bread, but my taste buds have become oriented to less sweetness. Overall, they were very tender, soft, and had just the right amount of chewy, without being sticky or gummy. In fact, at least as long as this serving lasted, no toasting was required! This freshly baked product retained some extra moisture that pre-packaged gluten-free goods could not rival.
Typically, I would shun a mix over homemade, but in the world of gluten-free yeast breads, a simple mix like this is the only way to go. Oh wait, did I mention it’s yeast-free too? Yes, yeast-like in taste and texture, yet not a bit of the active stuff goes into this mix.
After making my first batch of buns, with tons of mix remaining, I opted to trial a muffin recipe that I had found on the internet, which specifically called for the Kinni-Kwik mix. Of course, I didn’t have all of the necessary flavorings on hand, so I switched the recipe up to make apple cinnamon muffins (the original recipe is on Only Sometimes Clever). While my version of the recipe still needs some tweaking in my opinion, the muffins were pretty good. You may like to trial your own version of this recipe:
- Apple Cinnamon Muffins
- 2 eggs
- ⅓ cup cooking oil (I used coconut)
- ½ cup rice milk
- ½ cup packed dark brown sugar or evaporated cane juice
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup Kinnikinnick Kinni-Kwik Bread and Bun Mix
- 1 cup brown rice flour
- ½ cup chopped apples (I used Granny Smith)
- *Streusel (optional)
- Preheat your oven to 375ºF and grease 12 muffin tins.
- Whisk together the eggs, oil, rice milk, brown sugar, cinnamon, nutmeg, and vanilla until smooth. Add the Bread & Bun Mix, whisk until smooth.
- Add the brown rice flour and mix until smooth.
- Stir in the apples.
- Spoon into muffin cups, each about ¾ full.
- Bake until tops are medium-brown and spring back to touch, approximately 25 minutes.
We liked this chocolate cake mix for many reasons, the most important being: it tastes like chocolate. Deep, dark, cocoa-y chocolate. Mmmm. I frosted it with a dairy-free chocolate glaze. I tend to like the texture and moistness of gluten-free mixes like those made by Namaste Foods, whereas Scott prefers a drier texture and finer crumb. This Kinnikinnick cake was just what he likes. Don’t get me wrong, it is not a dry cake, nor was it disliked by anyone in our house. It’s just a slightly different texture than other gluten-free mixes we have tried, which I think is a good thing. If at first you think you don’t like gluten-free mixes, try, try again.
Then, she and her family tried the Kinnikinnick Pancake & Waffle Mix:
I love this pancake mix (shown here with mixed berries). The kids eat it not knowing that it is any different from our usual pancakes. Scott said the only difference he could detect is that this batter is slightly sweeter than other mixes/recipes we’ve made. He doesn’t mind the sweetness; he was just being pressured by his wife to comment on what, if any, differences he detected.
I like the pancakes we make with this mix because I don’t feel as if I have a lump of dough sitting in my stomach after I eat them. And I feel smug about feeding them to the children. “You’re eating pea protein and liking it! Mwaa ha ha.”
The Facts on Kinnikinnick Baking Mixes
Certifications: Kinnikinnick Baking Mixes are Certified Kosher Parve.
Dietary Notes: By ingredients, Kinnikinnick Baking Mixes are dairy-free / non-dairy, gluten-free, nut-free, peanut-free, and vegetarian. Select varieties contain soy. They do appear to be egg-free, but require eggs to make. Nonetheless, check with the company on their manufacturing processes for all varieties if potential allergen cross-contamination is an issue for you. Processes and labeling are subject to change at any time for any company / product.
For More Product Information: Visit the Kinnikinnick website at www.kinnikinnick.com.