Accustomed Chaos » Product Reviews » Product Review: Hodgson Mill Multi-Purpose Baking Mix

Product Review: Hodgson Mill Multi-Purpose Baking Mix

January 29, 2010

I was given a box of Hodgson Mill Multi-Purpose Baking Mix as a gift from my Grandmother who lives in the US (I’m in Canada). Typically I dont use pre-boxed mixes to make my gluten free food/deserts but since I had this, I thought i’d give it a try.

The mix is made up of whole grain millet flour, whole grain sorghum flour, whole grain brown rice and xanthan gum.

On the box there was a recipe that caught my eye: Quick Coffee Cake; with various topping suggestions… so the baking began!

Quick Coffee Cake:

1-3/4cups Multi Purpose Baking Mix
2tsp. baking powder
1/4tsp. salt
1/4cup butter
1/3cup sugar
1 egg
1tsp. vanilla
1/2cup milk

Preheat oven to 375F. Lightly grease 9-inch cake pan. Blend together baking mix, baking powder, and sat, set aside.

In large bowl mix butter, sugar, egg, and vanilla. Add milk and dry ingredients; blending well.

Spread thick batter into prepared pan. Add topping if desired. Bake 30-35 minutes or until a toothpick come out clean. Cool on a wire rack.

Options:

Sour Cream Coffee Cake:

Modify the above recipe as follows: reduce milk to 1/4 cup and add 1/2 cup sour cream. Add toppings if desired.

Streusel Topping:
2Tbsp. baking mix
1/4cup brown sugar (packed)
1Tbsp. butter
1tsp. cinnamon
Blend ingredients and stir in 1/4cup chopped nuts. Sprinkle on unbaked batter

Fresh Apple Topping:
1 apple (peeled and cored); cut into slices
1-1/2Tbsp. sugar
1tsp. cinnnamon
Arrange apples on top of batter. Sprinkle with the sugar and cinnamon mixture.

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Instead of making this into a coffee cake – I baked them in a cupcake sheet and combined the struesel and fruit topping making Quick Coffee Cake with Pear Struesel Topping. I baked then for 20-25min because they were in muffin tins.

I have to say I was not very impressed with this mix or the recipe. It fell victim to the “gluten free curse” of having a very dry and crumbly texture. Honestly, after biting into it the piece shattered into my mouth like sand. If you get past the texture the taste isn’t horrible – there is a very distinctive taste to them – likely the millet flour as I have never had that before. Really kind of reminds me of the smell of play-doh – (on a side note, play-doh is not gluten free).

I think the sour cream version of this coffee cake would be a lot more enjoyable. This recipe seems to lack moisture and perhaps the added cream will give it what it needs. I do have some left over mix from the box, maybe if I am feeling adventerous (or looking for an activity for my kids) I will try this again with the sour cream.

Have you used this product before? What did you think?

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{ 1 comment }

1 Anonymous September 25, 2010 at 3:23 am: I made the sour cream version of the coffee cake and it was still very dry. So no, the sour cream didn't help it…lol. I didn't like this mix either. I will stick with the new Bisquick gluten-free mix!