muffins for everyone: we tested wheat-free mixes to find the best muffins - Cooking And Nutrition Tip

Natural Health, Jan-Feb, 2002 by Cheryl Redmond

CHANCES ARE, YOU KNOW SOMEONE WHO HAS celiac disease, also called gluten intolerance. An estimated 1 in 200 people have this condition, which causes distressing symptoms like bloating whenever they eat wheat, barley, rye, or oat products. In response, a booming industry has arisen to provide the wheat-deprived with alternative cookies, pastas, and other starchy foods. To see how one of these foods measures up to its wheat-based counterpart, Natural Health gathered gluten-free muffin mixes and baked seven batches of blueberry muffins. Some were duds, but these four were good enough to eat even if you can tolerate gluten. All four brands use rice flour and potato starch as a substitute for wheat.

BRAND INFO                  TASTERS' COMMENTS

'Cause You're Special       Sweet, buttery, and dense, almost
$3.50; makes 9              biscuitlike. Berries turned green (probably
715-339-6959                from baking soda in mix) but tasted fine.
www.causeyourespecial.com

The Gluten Free Pantry      Delicate, sweet flavor and bright yellow
$4.95; makes 12             color. Light texture, like a cupcake.
800-291-8386
www.glutenfree.com

Glutino                     Mildly sweet taste; moist, almost spongy
$5.25; makes 24             texture. Whole-grain appearance. Stayed
800-363-3438                moist longer than other brands.
www.glutino.com

Really Great                Moist with a buttery flavor. The light
Food Company                golden color and slightly crumbly texture
$3.65; makes 12             reminded some tasters of corn muffins.

800-593-5377