Frequently Asked Questions
Yes! All our mixes are produced in a 100% dedicated gluten free and nut free facility. We also batch test our products for gluten down to 10 ppm, or parts per million. That's even less than the federal requirements to be labeled gluten free. Needless to say, we take this GF label very seriously!
Letting the dough rest produces a softer cookie and removes the grainy texture so prevalent in GF foods. It also produces a deliciously toffee-like flavor to boot! You can certainly bypass the resting period, but for the most delicious cookie, let it nap for a little while!
Rice flour is very sensitive to moisture in the air - the more moisture, the greater the risk of falling. If you live in a humid climate, here's a few tips so your pound cake stays nice and lofty:
All Magnolia Mixes GF mixes are nut free. While we previously used an 'almond powder' (ironically made from stone fruit pits, not almonds) in our Banana Bread mix, we've decided to drop that ingredient so all our wonderful nut-free customers can enjoy our mixes without hesitation or worry!
We recommend using parchment paper for the best results. The cookies will hold their shape while baking, and not spread out too much when baked on parchment paper. That being said, your cookies aren't going to disintegrate if you just use cooking spray!
Most of our mixes need no alteration at altitude. However, the chocolate chip cookies turn out a bit fluffier and lighter if you add 1 additional tablespoon of all-purpose gluten free flour and decrease the butter to just 3 tablespoons.
We package the chocolate chips separately so that you can stir them into the cookie mix after the 3 minutes of mixing. This will protect the chips from breaking during mixing.
Email us at email@example.com with your questions. You may even see them posted here later for others!