Wheat Free Market: Baking Mixes!

Wheat Free Market just released their new Baking Mixes: Ginger Spice, Chocolate Chip, Mixed Berry, and Flaxseed Wrap!

Gary at Wheat Free Market sent me a batch to try. These mixes are meant to be quick and easy ways to have a tasty and hefty quick muffin made in the microwave, or to bake them up in the oven in a few minutes without having to assemble the ingredients. Each single-serve packet makes 1 large muffin in the microwave or two medium-sized muffins in the oven. (Or two flaxseed wraps per packet.) (An egg and a tablespoon of milk, coconut milk, almond milk, or cream are needed.)

Here are a couple of my efforts.

This is the Ginger Spice muffin that I made with the usual “quick muffin” microwave method. It rose quite a bit and was rich with the scent of ginger and cinnamon. I spread some no sugar-added raspberry jam on top. Wonderful!







I then mixed up the Chocolate Chip Baking Mix and baked it as two muffins in the oven. I spread them with whipped cream cheese. Delicious!







Not shown is the Mixed Berry muffin, with wild dried blueberries and raspberries. This was another winner that I thought was tasty all by itself, though a fruit butter or cream cheese might have been nice.

Because they contain no wheat flour to stimulate appetite, but are instead made with ingredients such as almond flour, they are wonderfully filling, as well as healthy.

Wheat Free Market Baking Mixes are available at their online store, sold in 3-packs.

Like This Post? Sign Up For Updates — It’s FREE!

Plus receive my latest collection of recipes, Wheatbelly Hearty Entrees!

Comments & Feedback...

  1. Amy

    When calculating the net carbs, is it correct that we can subtract the fiber and the sugar alcohols?

    I was doing great with blood sugar control for 2 months but for the last week my numbers have been high for no apparent reason. I was very sick– sick enough to require antibiotics– but during the time I was sick my blood sugar was fine. It was only a few days AFTER starting the antibiotics that my numbers started getting high even though my diet has been the same. I finished the antibiotics yesterday and hope things return to normal but today woke up at 135 whereas for 2 months I have not woken up higher than 105.

    Slightly off topic but I don’t want to miscalculate and cause any more problems and would be interested if you have any idea about the antibiotics and the elevated sugar levels.

    Thanks so much Dr. Davis!

    • Dr. Davis

      Hi, Amy–

      Yes, correct: subtract fiber and sugar alcohols and you will see that carb content per serving is modest.

  2. Carol J StJohn

    Did you try the flaxseed wrap?…I’m most interested in that…the muffins I can bake myself with almond flour and I have done some wonderful chocolate chip cookies using almond flour too.

    • I received my second shipment from WFMF which included the flaxseed wraps…..they’re quick, easy and taste great! I used one packet to make pita chips and they were perfect topped with my Liptauer!

  3. Mike

    Dr. Davis: I understand how these baking mixes are no-wheat, but for those of us looking to lose weight how do they measure up in terms of “low carb” and also “low sugar.”

    • If you click on the product images at WFMF, you can quickly get to NF panels.

      The mixes all appear to be low net carb per serving. The chip & berry mixes would be even lower if WFMF would source sugar-free chocolate chips and dried blueberries.

    • Dr. Davis

      Judged by a “net” carbohydrate content, i.e., total carbs – fiber – sugar alcohols, they are low and fit within the tolerance of nearly everybody.

      This is why I endorse these products. Of course, this doesn’t mean eating oodles of it!

  4. Roye

    Well I’m really happy there is a Wheat Free Market but sorry to be negative but it is VERY expensive and I feel like I’m being taken advantage of. Flat Rate Shipping like it’s a deal? $9.99! A box of cookies only has 8 cookies for $4.99! So I buy two boxes of cookies and with shipping I’m spending $20.00. That is not right.
    Sorry to be a negative Nellie.
    Oh and BTW, I did buy cookies and the granole, I haven’t received them yet but unless I can’t live without them I doubt I’ll be buying from that store again.

    • Barbara in New Jersey


      All the ingredients are expensive. Shipping is expensive for everyone. These are nutrient dense items and are heavy to begin with. I personally have purchased frozen Julian Bakery Bread for $10 per loaf from a local health food store and it is tasteless to me. The loaves are not big! I make my own breads, cookies and other items using Dr. D’s or similar recipes. It costs me nearly as much as WFMF is charging to make my own. The gluten free junk in the supermarkets are equally costly or even more expensive. I don’t like the expense either, but the prices are really fair for the quality you are getting.
      When companies offer free shipping, they make up the cost by raising the price of items. As a startup company, I think this flat rate shipping is as fair as it can be because everything they sell is heavy.

      • Mary D

        You make some excellent points here, Barbara.
        I try to bake from scratch (when I bake at all), using ingredients purchased in bulk. I am fortunate to live within an hour & a half of Bob’s Red Mill in Milwaukee, Oregon, so that’s very do-able option for me.

    • > Flat Rate Shipping like it’s a deal? $9.99!

      Amazon has spoiled everyone. Shipping isn’t free, and what to do about that is a real challenge for anyone in a mail-order biz.

      As I recall WFMF is using the former 2 pound USPS flat rate Priority. The new Medium FRB is more than that just for the postage. WFMF is likely running a S&H loss on small orders.

      To get the most advantage from the flat rate, order more than 2# worth of stuff, which is what I do. As WFMF matures, they may offer a sliding scale. If they become an enrolled AMZN seller, then you’ll get what appear to be free shipping on AMZN’s usual terms.

    • WFMF

      Wheat, corn, and soy benefit from significant amounts of federal subsidies so they are below their “real” prices as are products that use them. Unfortunately, healthy ingredients are thereby more expensive to begin with. We decided to price our products at price points inline with ingredient and production costs, whether they are purchased in a store or on the internet, and not get into the game of trumping up prices and then offering “free shipping.” Shipping is a very real cost and when I checked a couple of weeks ago our average postage was about $9.60 per order. There is also box and packaging supplies which run about a buck or so per order. If we ship in the medium flat rate box or the large flat rate box, our discounted rates are $11.30 and $15.30, respectively, but at least the flat rate boxes are free from the post office. Boundless is right in his post below – on the whole we eat a couple of bucks per order. We realize we might not be for everybody and that is the nature of business, but we hope we are doing right by people trying to stay the Wheat Belly course. Thanks,

      • Barbara in New Jersey

        Yes Gary, you are a pioneer in this WB way of eating! Your products are unique, wholesome and a convenience which we will pay for. It is most difficult to find prepared foods manufactured with WB acceptable ingredients. From condiments to baked items, we have to use whatever is available or make it ourselves. All the issues of farm subsidies, agribusiness and the marketplace effect my kitchen as well as yours. I personally expend a great deal of time and effort to find “clean” ingredients in fish sauce, hot sauce, mayo and baked items. Even sugar alternatives are tricky. Coconut products too.

        The marketplace responds to demand. If there are other companies which sell “clean” WB acceptable products like yours, they are well hidden! As we get used to tasting real food again the demand will grow for your products because sweet/salty just doesn’t taste very good.

        I do a fair amount of mail order. Honeyville keeps their gimicky $4.99 shipping charge by increasing the price of their items and then selling them for less per pound if you buy in bulk. Of course, you have to give up precious refrigerator space to store 25 lbs of almond flour! Hopefully you use it up before it goes stale.

        Your honest explanations of your charges are much appreciated. And , yes, you are in the right place at the right time!

      • Vicki Little

        I just placed my first order with you, still waiting for it to arrive. I ordered 1 of everything and 2 granola. As someone who doesn’t like eggs and doesn’t like to bake anymore, I’m hoping I like these products. If I do, I don’t mind paying the price or the shipping. Wish I could find some bread I like. I can find bread, but not any I like.

        • Dr. Davis

          That’s great, Vicki, but the order is not to ME, but to Wheat Free Market.

          Have you tried any of the bread recipes in the Wheat Belly Cookbook?

  5. Peggy Holloway

    This concerns me, as it can escalate into the same “Snackwells” mentality that was the downfall of the Low-Carb movement. Dr. Atkins is a hero, but it was a terrible mistake to start marketing “products” that tried to make low-carb versions of junk food quick and palatable. Sorry, but junk food is junk food. I will make wheat-free/paleo/low-carb bread or cake for special occasions but they are labor intensive and I only bake 4 to 6 times a year. Mixes like these would make it tempting to have these “treats” every day. I read the ingredients at one time and if I remember correctly, they were way to high in fruit and other carbs for those of us who are really insulin resistant.

    • Alice

      I have to confess that the photos of these products have me thinking that this looks like a great way to be wheat-free and “keep your weight up.” For me personally I have to get away from the “easy bakery style treats” mentality entirely. I can see how some people would want desserts, but I would rather be thin and I can’t accomplish that and have tasty fat muffins slathered with cream cheese on my menu.

      • Neicee

        Peggy and Alice, I’m in the same frame of mind. If I will only eat ‘real’ meats, vegetables and approved fruits why would I want pseudo type foods that caused me harm in the first place? I know that if I simply indulged in an approved cookie or two a day it wouldn’t be that much of a leap to go for real one(s) at some point. Thanks but I’ll continue on with incredibly wonderful foods that I enjoy now.

        I suppose they might/could be useful in transitioning children to a better diet.

        • Pippa

          For the past year, I’ve had a chocolate chip cookie (made as per cookbook)+ glass of milk every morning for breakfast, I have a slice of wheatfree pizza (cauliflower base, as per cookbook) for lunch, and meat/salad or wheat free crackers & cheese; or omelette for dinner. I have consistently lost weight (18kg since 23 July 2012). I’m almost never hungry and find this works for me.

    • > Sorry, but junk food is junk food.

      What’s junk about these products?
      Although I might like to see zero sugar in two of the mixes, it won’t stop me from trying them.

      These are LCHF products, and wheat free. They are (all) high fat, moderate protein, low net carb, as are all the products except the straight sweeteners, which are unsurprisingly just low net carb.

    • WFMF

      It is always best to eat real, whole foods, and we say as much on our website. And I don’t think people starting out on Wheat Belly should just dive right in to substitutes – ours or anyone else’s. But when you are looking for some convenience, a treat, whatever, we are here. I think our granola and muffins offer real meal solutions. But what we don’t want to do is eat flax or almond flour 5 times a day, 7 days a weak like we did with wheat. But rest assured all of our products are vetted by Doc and fully compliant with Wheat Belly. Net carbs on our muffins range from 5 – 10 by the way.

      • Grace in IL

        Clearly some people want to live completely austere lives. Like monks. That’s fine. But not all of us want to live forever without any treats. Life needs to be enjoyable too. What’s the point of living a long life if you don’t enjoy it? No one says you have to eat a ton of these. But for the people who can’t or don’t know how to bake, I see it as a godsend.

        I personally prefer to bake myself, just because I think it tastes better and is less expensive. But as Boundless says, these are not junk, almonds and flax are not junk, and they can be very, very helpful products for many people. If you don’t like them, don’t buy them. But I don’t see the need to criticize what other people choose to do.

      • Loretta


        Just in case you might get discouraged, You Rock! No doubt this was a labor of love and you have done your fellow Wheat Belly-ers a good turn. Those of us that couldn’t imagine living without our breads, treats, etc, are grateful. The key to me personally to making this thing work was by substituting what I could no longer have. I, for one, am looking forward to receiving the granola–which seems to have a following already–for breakfast with a little almond milk. Yum! And a ginger spice muffin with tea at night or mid-afternoon slathered with some cream cheese (as Dr. Davis tipped me off to). :-) Thank you for all your hard work, sweat and–I’m sure–maybe some tears too. We appreciate it. Hang in there. I wish you much success and blessings.


  6. Jesse

    Dr Davis, I know this is unrelated to the above blog post but I have a question for you. I have recently stumbled across this blog and I was wondering if any of your patients that are on the diet have reported any improvements or completely gotten rid of their dandruff? I have had severe dandruff for years and haven’t been able to find any relief. I tried everything from selsun blue and head and shoulders, several different natural oils, apple cider vinegar, many other natural remedies and have even been prescribed shampoos by my doctor with little or no relief. I’m curious if maybe grains play a part in these never-ending flakes and just wanted to know if you have any anecdotal evidence that maybe going wheat free may help me. Thanks.

    -Jesse from Milwaukee, WI

    • Dr. Davis

      Yes, we’ve heard from many people who have experienced partial or total relief from dandruff.

      There is nothing lost in giving it a try!

      • LydTN

        I can confirm that! I had seborrheic dermatitis that I had long ago given up hope of controlling. It was a totally unexpected wonderful side effect that it was gone within about two weeks after starting. Now it doesn’t snow when I scratch my head! (Remember that scene with Ally Sheedy in The Breakfast Club? Yeah. That was me.)

  7. Roye

    Thank you all for your replies, I certainly understand that natural, good ingredients are expensive, I’ve been purchasing 5 lb bags of Almond Flour for months, and yes I get it from Honeyville for $4.49 shipping, give me “gimmicky!” shipping any time. And just FYI I’ve shopped all over the web for prices and Honeyville’s prices are comparable to any. Speaking of increasing prices, the granola I ordered from WFMF was high, $9.99 for 11 oz. You can get granola with natural ingredients online for $5.99 for a pound.

    I know shipping and packaging is expensive but I guess I don’t care for the “Flat Rate”, yes I ordered less than 2#’s of merchandise and had to pay $9.99, weighing my package individually would have been less shipping.

    Coincidentally I received my order that same day and on a good note, they were/are all delicious, I ordered the almond and chocolate chip cookies and the granola. I had the granola for breakfast w/almond milk this morning. I’ve been making my own chocolate chip cookies (Wheat Belly recipe), muffins and granola and will continue to do so to try to save some money. But even though it may not sound like it, I am happy to have WFMF available as another option.

    • > You can get granola with natural ingredients online for $5.99 for a pound.

      Natural is the last thing on the checklist.

      Can you get a high(healthy) fat, moderate protein, very low net carb (no sugar) granola for that price that is also free of gluten-bearing grains, soy, GMO, etc? If such a thing existed at that price, WFMF could just resell it.

  8. Mike

    Hi Dr Davis,
    I just finished reading your Wheat Belly book and because I loved it so much I also got the cookbook. You recipes are amazing!
    I’m just worried one thing: in your comments you endorse completely almond meal/flour as it is healthy and fully beneficial to our health while on internet some other natural nutritionist (i.e. Primal or Paleo) state to eliminate almond flour given its content of omega-6 (they cause inflammation) and phytic acid (again not very healthy).
    I don’t know what to think anymore! I’d like to hear your much appreciated and honest opinion.
    Thanks a lot in advance and by the way I already lost 8 pounds!

    • Dr. Davis

      Well, several things to know:

      1) Omega-6 fatty acids such as linoleic acid are essential; without it, you die. So nobody should be “eliminating” it, but just ratcheting back from the wild overconsumption that comes to us in the form of corn oil, mixed “vegetable” oils, and processed foods. You can easily and healthily obtain your modest exposure to the relatively small quantity of linoleic acid (note that nuts are largely monounsaturated, not linoleic acid) in nuts without problems.

      2) The other side of the equation is obtaining sufficient EPA + DHA, the omega-3 fatty acids, and perhaps some linolenic acid, the plant-based omega-3. You can do so by consuming the brains of land animals or–more acceptable to most people–eat some fish and take fish oil.

  9. Our shipment arrived yesterday. We tried the chocolate chip muffins today.

    Taste and texture were excellent. Ease of preparation: as advertised.

    I would argue that these are two servings per package, and not one. Compared to the muffins and cupcakes made in this household, the WFMF’s are huge. So we shared one. This makes the already low net carb content even lower, and a non-issue – and the cost per muffin well below what you’d pay for a comparably-sized and dramatically less healthy morsel from a pastry boutique.

    We did notice the package advice to keep it refrigerated until used. I’m wondering if freezing would also be OK.

    • WFMF

      I am glad you liked the muffins! For long term storage, almond flour will stay fresher longer if refrigerated or even frozen. And cooler temperatures will help prevent oxidation. It is not really necessary, but I would probably do it myself if I were planning on keeping them beyond a month or two. We keep our inventory of mixes in cold storage at 40 degrees.

  10. green_eyed_leopards

    Can I enlighten some people who are so anti carb here and are calling this “junk food” just because it comes in the form of “muffins” . While many of you are trying to lose weight there are a few of us in the Gluten Free world that are very underweight. We need to gain it! My DR suggested I go gluten free ; for various symptoms I have had over the last 7 years which we cannot find answers too. They have improved very much but my one side effect is that going gluten free has cut my carb count so low that I lost weight. I had to eat many “devil” foods this nation has pointed out. I remember a women telling “don’t eat potatoes or starch” and I was like “umm ya you shouldn’t cause you are like 200lbs but I am 90!!!”. What works for one might not work for all. I think these goods might be helpful to me to an extent. Does anyone know of healthy high carb treats? You also need carbs for proper brain function telling people to go low carb who do not need it is dangerous!

    • green_eyed_leopards

      Sorry as I scanned this blog a bit more I realized this was more for weight loss then people with gluten intolerances. I had just started following the blog because when I googled “gluten free blogs” this came up. Maybe this isn’t for me sense I am not trying to lose weight. Though it is impossible to find sites for people like me. I have to muddle through what information is good for me and not. It just bothers me when people make black and white assumptions about food products telling everyone “Stay away for that”.

      • Neicee

        I would venture by your second post you’ve not read the listings on the side of the page of the many disastrous diseases that have been discussed. This is not a ‘diet’, it is a lifestyle, and for many reasons. I now realize that I suffered IBS since childhood. We tend to place those memories in the distant past. It could possibly be that it was Celiacs but was never tested. And, no, weight loss was not the issue for hundreds of us. The fact we did lose some weight is a added bonus. Actually, when it comes down to it, I’ve rarely seen a cardiologist become involved with simple weight loss issues – because something caused this condition and Dr. William Davis found it.

      • > … as I scanned this blog a bit more I realized this was
        > more for weight loss then people with gluten intolerances.

        Not really. It’s for people who want to be healthy, period. Weight loss is almost a free side effect of avoiding more serious problems. We are all intolerant to wheat. It’s just a matter of degree and decades.

        By avoiding gluten, by the way, you are avoiding many more threats delivered by modern strains of gluten-bearing grains.

        Wheat Belly isn’t just about wheat. It ends up being very low-carb, very low fructose, low omega 6 oil, and has advocacies on many more aspects of food selection.

        But yes, there really are some “stay away from that” foods.
        The muffins in this thread are not in that category.

        • Barbara in New Jersey

          Many of us are delighted with the convenience of ready made, grab and go items. Most of the comments about snacking are based on hard won new habits and improved health guidelines by nor longer having the cravings for snacks.

          If you want to gain weight, then eat more of the recommended foods, including more fats, cheese and nuts. The 15 carb per 6 hours is only an average guideline. Customize your menus.

          Starches are high glycemic which is why is is not recommended to eat much more that a few tablespoons of them occasionally. This is why we don’t eat them or other commonly available foods.

  11. Margie

    I’m concerned about using almond flour because I’ve read where almonds can contribute to kidney stones; my husband is very prone to kidney stones, actually has two tiny one now. Any advise? Thanks

  12. Tom & Nancy Keefe

    My wife and I have followed Dr.Davis Wheat Belly Diet not really a diet but a way of eating healthy. We bake everything from scratch. This way we know exactly what is in our food. It might take a little more work but it is well worth it. We’ve been following the Wheat belly way since FEB.2013 and to date I’ve lost 60lbs. no longer diabetic, blood pressure normal. even my colitis is under control. Been able to want to go to the gym, Planet Fitness, it rocks. I am 64 yrs old and have never been in better shape in my life, not to mention having had two total knee replacements. My wife has lost about 20lbs she also feeling great. At 54yrs old, 3 kids and five grandchildren, and I am still very attracted to this woman. Thank you Dr. Davis. When our friends ask us what we are doing we tell them to buy your book,we’ve given out many of them as gifts. Just trying to rescue them from the Evil Empire of so called “Healthy Grains”

  13. LarryI

    These products and mixes look great. But my son is on a wheat *and almond-free* diet restriction. Can someone recommend products that don’t use almond flour? And, for the Wheat Belly recipes (I have the Cookbook), what’s the best substitute for almond flour – rice flour, other? And are the proportions the same?

    • Sally

      You might try coconut flour as an alternative to almond flour. Maria Emmerich with Maria Mind Body Health (endorsed by Dr. Davis) uses in many of her great recipes. In her books, she explains how they differ in recipes.