Sunday, April 12, 2015

Williams-Sonoma Gluten Free Sweet Blueberry Quick Bread Mix

This morning, I used Williams-Sonoma Gluten Free Sweet Blueberry Quick Bread Mix to make blueberry muffins.  You can purchase this mix at your local Williams-Sonoma or on their website.  

Seasonally, the gluten free quick bread mixes available at Williams-Sonoma can change.  They currently offer the sweet blueberry, and Meyer lemon poppy seed quick bread mixes.  My favorite so far has been the gingerbread spice, which they offered around Christmas.  We also enjoyed the spiced apple cider quick bread mix that was available last fall.  All of these mixes are made with Cup4Cup, my favorite gluten free all-purpose flour.  

I followed the directions for preparation of the blueberry quick bread batter.  I combined the quick bread mix with 11 tablespoons of unsalted butter, 2/3 a cup of water, and 2 eggs in a large bowl.  After mixing my batter well, I divided it equally between the 12 cups of my muffin pan, which I greased with a little bit of butter.  I baked my muffins for 25 minutes in a 350 degree oven.  If I had made quick bread, it would have taken 55 to 60 minutes to bake, which isn't possible when I am trying to get to church by 9am on a Sunday morning.  

The mix contains gluten free flour (cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum), sugar, dried blueberries (cultivated blueberries, sucrose, sunflower oil), baking powder, salt, natural vanilla flavor, natural lemon flavor, and citric acid.  This product contains milk, and is prepared and packaged using machines that may come in contact with eggs, soy, peanuts, and tree nuts.  

My husband and I really enjoyed the muffins.  The had the perfect amount of blueberries for me, and they were sweet, but not too sweet.  The muffins were nice and moist, and had a good texture.  Sadly, my daughters did not enjoy them, because they don't like cooked blueberries.  I was hoping these muffins would change their mind about blueberries in baked goods, but that was wishful thinking on my part.  Thankfully, I have found that muffins made with Williams-Sonoma quick bread mixes freeze really well.  They are great for a quick breakfast during the work/school week.  I defrost them for 70 seconds in the microwave, and they are ready to go.

What is your favorite Williams-Sonoma gluten free quick bread mix?  


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