item | BOB434
Gluten Free Muffin Mix
  • Product Details

    • Designed for those with gluten tolerance issues
    • Trans fat free
    • Kosher pareve

    Bob's Red Mill Gluten Free Muffin Mix is a great option for anyone that loves oven-fresh muffins but can't tolerate the gluten that many muffin mixes contain. Besides being gluten free, this muffin mix is also naturally free of cholesterol and trans fats. Bob's Red Mill Gluten Free Muffin Mix can be used for a variety of muffins, including banana nut, lemon blueberry, orange cranberry and more.

  • Supplement Facts

    Nutrition Facts

    about 9 servings per container

    Serving size

    ¼ cup mix (50 g)

    Amount per serving



    % Daily Value * 

    Total Fat  0 g 0%
    Saturated Fat 0 g 0%
    Trans Fat 0 g  
    Cholesterol  0 mg 0%
    Sodium  450 mg 20%
    Total Carbohydrate  43 g 16%
    Dietary Fiber  1 g 4%
    Total Sugars  17 g  
    Includes 17 g Added Sugars  34%
    Protein  2 g  
    Vitamin D 0 mcg 0%
    Calcium 14 mg 2%
    Iron 0 mg 0%
    Potassium 50 mg 2%

    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    INGREDIENTS: Gluten Free Flour Blend (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum), Sugar, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Salt, Natural Vanilla Flavor (Sugar, Cornstarch, Vanilla Oleoresin).


    • 1 package Bob's Red Mill® Gluten Free Muffin Mix
    • ½ cup Oil
    • 1 cup Milk
    • 2 Eggs, lightly beaten
    • 1 - 1 ½ cups Add-ins (optional)

    Preheat oven to 400℉. Grease a standard muffin pan, or line with paper baking cups.

    Pour mix into mixing bowl. Make a well in the center and add oil, milk and eggs. Mix until well combined. If desired, stir in add-ins such as fruit, nuts or chocolate chips.

    Spoon batter into prepared muffin pan, filling each cup nearly to the top. Bake until muffins are golden brown, 22-25 minutes. Cool in pan for 5 minutes. Move to wire rack to cool completely. Makes 12 muffins.

    Variations of recipe on back of packaging.

    Store in a cool, dry place

    • Tested and confirmed Gluten Free in our quality control laboratory.


  • Got a Question?

  • Ratings & Reviews

    Disclaimer: Product reviews are provided for informational purposes only. The information or opinions expressed therein are solely those of the contributors and do not necessarily represent those of Swanson Health Products and its employees.
    5out of 5 stars
    Review Stars
    You must be to write a review
    Filter 5 Ratings
    5 star
    4 star
    3 star
    2 star
    1 star
    Showing reviews NaN - NaN of 5