Baked Goods – Page 15 – The Celiathlete

August 26, 2014

Gluten-Free Food Allergy Fest – Indianapolis, Indiana – August 23, 2014

GF Jules and me at the Gluten-Free Food Allergy Fest in Indianapolis, Indiana!

This past Saturday, I had the honor of being able to attend the Gluten Free Food Allergy Fest up in Indianapolis, Indiana. I love going to gluten-free expos and events and Indianapolis seems to always have one at some point during any calendar year. This year was no exception, and I was thrilled to read about the new location for this year’s event – the Indian State Fairgrounds. With all the vendors and exhibitors I saw listed, I knew this year’s event was going to be HUGE! I was not let down at all.One of the magazines I currently subscribe to, Gluten Free & More (formerly Living Without), was putting on the Living Without Gluten-Free Food Allergy Fest in various cities this year as a way to show those with food allergies and/or sensitivities that we can live life without deprivation and missing out on delicious food. It was a coming together of the magazine, as well as over a hundred of their favorite exhibitors to celebrate living well. And it was open to anyone who wanted to stop in.

Tickets went on sale and, as a subscriber, I received a free entry, and then received a discount code for another ticket…so I had Cathy taken care of as well. So, on Saturday morning, we ate a light breakfast before climbing into the car and hauling up to Indianapolis. We timed it perfectly because we burned through our breakfast just as we got up there, about 30 minutes after it officially opened.

And…there was already a line waiting to get in.

Oh…that made me happy, indeed.

It was a hot summer day already and standing outside in the blazing sun didn’t sound like too much fun…but it wasn’t going to be a long wait. Just about 5 minutes, at the most. And while standing in line, I got to listen to people who have done expos like this before (like me) describe the events and how things work to the first timers. I even got to geek out over favorite products and the like for a few moments. I love making gluten-free friends!

Before we knew it, we were inside the doors, in the air conditioning, and getting the tickets scanned. We were given blue wristbands to wear (for re-entry purposes and to show we paid!). Cathy and I put them on and headed into the expo proper. We were greeted at the door by people passing out reusable shopping bags from Glutino (a personal favorite!). Perfect for all the samples and products you are bound to pick up and buy.

Trust me, you don’t walk out of these events empty-handed.

Cathy and I decided that we were going to be systematic about our approach to each table/vendor/aisle. We’d start on one side and then work our way up, then come back down the other side. This was a good plan in theory, and we decided to start in the middle aisle to avoid the congestion of the end aisles. We soon found out…no matter what…it was just hopping and congested. People were surrounding tables, getting free samples, trying products, trying local baked goods, and the like. So, we ditched our original systematic plan for the…let’s just see what there is and wriggle into open areas when we can.

We’re pros. HA!

That being said, we began our Gluten-Free Food Allergy Fest at the Glutino/Udi’s/Earth Balance booth, which was giving out samples of Udi’s Gluten-Free Salted Caramel Cashew Cookies as well as Glutino’s Gluten-Free Multigrain English Muffins, schmeared with Earth Balance Creamy Coconut and Peanut Spread. It was all crazy, crazy delicious. I actually have the Glutino English Muffins in my freezer, I just haven’t tried them yet. Now…I know buying them wasn’t a mistake at all. They were delicious. And that Earth Balance Creamy Coconut and Peanut Spread…out-of-this-world good!

And from there…it only got better. We made a point to stop by each vendor’s table and talk to them about their products, if we had tried them. If we hadn’t…we would ask all about them. I made a point of raving to the Pamela’s Product people about the Figgies & Jammies. Because they are awesome and worthy of praise. I talked to the Hodgson Mills representative and when I mentioned being a food blogger he said to reach out to the Hodgson Mills team anytime. I was told the same thing by various other vendors as well. And one local vendor who was selling the most amazing bar-b-que sauce and seasoning (which we purchased) said to tag her on Facebook when I use their products so they can read my blog. I was having a great time.

I think, though, the best moment had to come at the Freedom Foods table. Because, as many of you are aware, Freedom Foods only makes my favorite gluten-free cereal, Tropic-O’s. NOM NOM! I can’t find this cereal here anymore, since my Whole Foods stopped carrying it, so my parents ship it to me from Birmingham, Alabama. We have a system down. But, recently, they put out a gluten-free, dairy-free, and not-free version of Nutella…which I fell in love with. My local Kroger is the only place that had it…and I bought the last jar of it a few weeks ago. It has never been restocked. So…I stocked up on some Quinoa Pancake Mix, lots of “Smudge” (that’s the Nutella stuff!), and a few other products to try, all the time raving about how much I love their products and how they honestly care about what ingredients go into all of their stuff. It didn’t hurt that the guy at the table had a New Zealand/Australian accent. HELLO! I actually ended up going back to the table before leaving that day and buying 4 more jars of Smudge. I hadn’t opened the one I had at home for fear I would never find it again. Now…it’s on!

I was able to sample some of the best gluten-free Snickerdoodles I have ever eaten. And this pasta that was made from lentils that tasted exactly like regular pasta…but I couldn’t afford the hefty price tag on it. Unfortunately. It was nice to sample it, however. At the very back of the building, for those over 21, was the gluten-free cider/beer tasting area. There was so much food and samples…so I was glad we ate light. And Cathy and I have a system down…where we split a sample so we aren’t filling up on our own. It always works at these events.

However, I have to say the greatest moment ever was when I finally got to meet GF Jules in person. GF Jules (formerly Jules Gluten Free) was one of the first Celiac/Gluten-Free bloggers/recipe makers/amazing people I started to follow on social media after my diagnosis. While I have been to events where she has been present, I have never been able to actually meet her. That changed. We discovered that we were food allergy soul sisters, both of us being vegetarian Celiacs who also can’t handle dairy. Go figure. She was so nice and just so easy to talk with. I picked up one of her cookbooks, which she signed, and she was kind enough to take a picture with me. I might have geeked out a little bit. Or a lot. You know how it goes…

And soon, after a couple hours of tasting, testing, buying, talking, and exploring, our time at the expo drew to a close. We were going to meet our friend, Greg, for lunch that day, so we bid adieu to the fantastic event and made our way out to the car.

This event was probably the best one I have attended so far. Great people, great vendors, great information all around. And I came home with samples and products to try in the very near future. Can’t argue with that, right? Right!

I hope they return next year. I’m already making plans to attend. If one of these events happens near you…I definitely encourage you to go!

August 21, 2014

Product Review: Breads From Anna Gluten Free Banana Bread Mix

Product: Breads From Anna Gluten Free Banana Bread Mix – $7.49+

I don’t remember where I first heard about Breads From Anna bread mixes…but I discovered it one day at work. I remember messaging my friend, Jenn, on Twitter because the store locator showed that her local natural foods store, The Raisin Rack, carried these mixes. She said that the next time she made it over there, she’d check.

Well, it just so happened that the next time she was over there…I happened to be with her. And my roommate happened to be in a generous mood as far as the food budget, because she handed me a basket and told me to fill it up!

I did. And, lo and behold, in one of the aisles with a bunch of gluten-free baking mixes…I found Breads From Anna bread mixes. Lots and lots of them. The hard part was finally choosing which one to try first. While I love pumpkin bread…in the end I went with the Gluten Free Banana Bread Mix.

Normally I make my own bread, but I have never, ever had a gluten-free banana bread come out right. I figured it was time to call in some help in the form of a mix. When in doubt…try the experts. How did I know that Anna would be an expert? I didn’t. But I had heard things. Good things. And as a celiac and type 1 diabetic, she wanted to make bread that tastes like bread (not cardboard), and as a trained chef, she was able to put her skills to the test and created safe, allergen-free products that would have superb flavor, texture, and taste. When her non-celiac brother first tried her bread…he said it tasted like bread. That was all she needed. Breads From Anna grew from there.

Regardless of what I heard and the creator’s promise on the side of the box…with me…it just has to be baked and tested. Making the batter was easy. After preheating the oven and greasing one bread loaf pan, I mixed together the eggs, the oil, and the 3 bananas, which I had pureed in the food processor. In went the bread mix, and once that was well blended, I went ahead and folded in the optional chopped nuts. Because banana bread plays nicely with nuts. Into the loaf pan and then into the oven for one hour.

Yes. One hour. One hour of sheer torture because after about 20 minutes, you get that amazing banana bread smell wafting out of the kitchen. I was literally doing my hand weight routine and trying really heard not to drool. The aroma was beyond enticing. I peaked into the oven about halfway through and the loaf had risen and puffed up gorgeously and was turning this fantastic golden color. I wasn’t sure it needed the remaining 30 minutes, but kept it in the oven regardless…hoping for the best this time around. When the timer went off, I pulled it from the oven and set it on a cooling rack to now cool in the pan for an hour.

Sweet torture!

But…well worth the wait. After an hour…to the exact moment, I made my way back into the kitchen, grabbed a knife, and you better believe I carved a slice out of it. My roommate, who is non-celiac and a bread connoisseur, was my ultimate test. I handed her a slice of the still warm gluten-free banana bread and waited for her to take a bite. She absolutely loved it. My turn.

Moist. Light. Definitely delivering on the flavor, the texture, and the overall feel of banana bread. This bread isn’t heavy and dense. It isn’t overly banana. It’s moist, but without being wet. It’s perfection. Honest to goodness bread goodness. I wish I could claim I made this from scratch. This loaf of bread puffed up to this gorgeous loaf with a nice golden outer crust. Inside, you get this fantastic banana and walnut flavor. And this loaf does bake up big. Like…better than any other bread I have made, whether from scratch or from a mix. Never before has it turned out like this one did. I’m hooked. I want to buy all the Breads From Anna Mixes and just get into that kitchen and test them all out.

Totally worth it.

So, down to the science of things. The Breads From Anna Gluten Free Banana Bread Mix is made from powdered honey, tapioca starch, arrowroot, millet four, potato starch, chia flour, chickpea flour, pinto bean flour, navy bean flour, cream of tartar, baking soda, xanthan gum, and sea salt. This bread mix is gluten-free, yeast-free, corn-free, dairy-free, soy-free, nut-free and rice-free. For a bread that is yeast free…it sure did rise up beautifully. This mix is also kosher parve and non-GMO.

Nutritionally speaking, the Breads From Anna Gluten Free Banana Bread Mix contains 14 servings. One serving of the mix on its own is 80 calories. The mix is fat free and cholesterol free. Just the dry ingredients alone, you will be taking in 270 mg sodium and 9 grams of sugar. In addition, you will be consuming 2 grams of fiber and 1 gram of protein.

I. AM. IN. LOVE.

With a bread mix. Thank you, Anna Sobaski…for creating this fantastic mix to make gluten-free baking, which is an art and science all itself, easy for someone like me. This bread is one of the best I have ever cooked up in my kitchen. I am happily, happily noshing away on this delicious loaf. And with all the flavor, texture and taste of “real” banana bread…no one would have a clue that they were eating gluten-free.

Thank you.

August 18, 2014

Product Review: Liz Lovely Gluten Free Crunchy Double Chocolate Cookies

Product: Liz Lovely Gluten Free Crunchy Double Chocolate Cookies – $6.50+

Oh…dear!! My cookie noshing habits had been tame as of late. An occasional splurge here and there…but I was getting it under control. Because, as a cookie monster, any gluten-free cookie with me is fair game. I absolutely love cookies. They are just…the perfect dessert. So many varieties…crunchy, chewy, crunchy on the outside and chewy on the inside, made with chips, candy, stuffed, topped, iced…so many ways to make a cookie. You can let your imagination run wild…and let your taste buds and stomach profit from it.

Mmmm…cookies.

So, imagine my face when I pulled the bright, hot pink box of one of my favorite gluten-free cookie producers out of the August Cuisine Cube and read what had just arrived. Liz Lovely Cookies??! Hell yes!! Happy dance!! But wait…what’s this? Crunchy cookies? Liz Lovely is doing CRUNCHY cookies now?

Um…that’s…fantastic.

So, for those of you who are unfamiliar with Liz Lovely, they were one of the first gluten-free cookies that didn’t remind me that I was eating a gluten-free cookie. Big, chewy…a serving being only half the cookie…I could get them at my local natural food store and would purchase a new flavor each time until I worked my way through them all. It was hard to stick to that actual serving size…but I behaved. But…Liz Lovely was known for those chewy, big cookies. So this…this was new.

Turns out, for years now, Liz had so many consumers and people inquire about small snack cookies…to which she always replied that those sorts of cookies weren’t what they did. But it seems it all fell into place one night…and out of it came a new product…a new line of gluten-free crunchy cookies from the fantastic Liz Lovely.

These are currently out in four different flavors: chocolate chip, double chocolate, oatmeal raisin, and ginger snap.

The bright pink box declared that the cookies that Cuisine Cube sent into my life were…Liz Lovely Gluten Free Crunchy Double Chocolate Cookies.

Mmmm…chocolate.

Mmmm…cookies!

Okay, so normally it takes me the entire month to work through the Cuisine Cube that I receive, but this cube has been a bit of an anomaly. For one thing, one product I had to place in the break room at work…the Field Trip Cracked Pepper Turkey Jerky. This vegetarian can’t and won’t even eat that. But, the boys at work have been enjoying it. So, there we go. And then, last night, I went ahead and plowed through three products. Yes…three!

And after I used the first two for dinner…it was time for dessert.

And I happily pulled open the box of Liz Lovely Gluten Free Crunchy Double Chocolate Cookies. They smelled…amazing. They were these thin little rounds, about the 2 inches in diameter, if I were guessing (and I am). Small, thin…and yes…crunchy. Nothing I have ever associated with Liz Lovely. So…I was beyond intrigued as to how I would like these. As I have stated before, I am more of a soft cookie lover than a crispy cookie lover…but I do love cookies regardless and don’t hold the softness or crispiness factor against any cookie.

I removed four cookies, passing off two to my roommate and snagging two for me. Yes…this time you get two full cookies…not just half of one. YAY! I settled in for my dessert and took a bite.

WOW! First of all, I believe that these cookies completely encapsulate the best part of something like a pan of brownies. These cookies taste just like that crispy edge of the brownies that bakes along the pan. That is one of my favorite parts of a brownie and these cookies mimic it both in crunch, texture, and flavor. I might have drooled upon taking my first bite. These have a nice, rich, chocolate flavor…bold and decadent. The cookies have a great crunch to them, and they are easy to chew and one of the greatest things I may have ever eaten in cookie form. Holy Double Chocolate Crunchy Goodness!! I was so tempted to go and count cookies to see if there might be an odd number so I could sneak another one…but I didn’t. I behaved. I kept it to the serving size. And, for the life of me, I don’t know how I didn’t give in to the temptation. Seriously…these are amazing cookies. You can tell how much work, love, and joy goes into the making of these cookies because they reflect that in not just flavor but quality. And I am totally in love.

Let’s talk about those ingredients and nutritional facts, shall we?

The Liz Lovely Gluten Free Crunchy Double Chocolate Cookies are made from cane sugar, chocolate chips, white rice flour, palm fruit oil, water, potato starch, cocoa powder, tapioca flour, molasses, Ener-G Egg Replacer, vanilla extract, sea salt, baking soda, xanthan gum, and natural tocopherols (vitamin E). Not too bad for a sweet treat, right? These cookies are vegan, gluten-free, cholesterol free, kosher, made with non-GMO ingredients and all natural.

As far as how nutritious these are…well…they are cookies so…

A serving of the Liz Lovely Gluten Free Crunch Double Chocolate Cookies is 2 cookies. These cookies will deliver 130 calories and 6 grams of fat. These two cookies will also provide 90 mg sodium and 12 grams of fat. That’s not bad at all for cookies. Not at all. And finally, these cookies will provide you with 1 gram of fiber and 1 gram of sugar. These will definitely not fill you up…which means you can snack on them before dinner. HA!

Okay…so maybe not. But, you’re an adult right? Have dessert first every now and again. Live it up. Change it up. Be a little wild!

I am enamored with these cookies. I want to make them last forever, but cookies never last long in my home. I’m a cookie monster for a reason. And these will be devoured each night until they are gone. But, now I hope I can find a place to purchase them and/or order them online because…yeah…I’ll be dreaming about these cookies for a long time. Who says a chewy cookie girl can’t cross over to the crunchy side.

Go ahead…take a bite and see for yourself.

August 13, 2014

Product Review: My Dad’s Cookies Gluten Free Chocolate Chip Biscotti

Product: My Dad’s Cookies Gluten Free Chocolate Chip Biscotti – $7.99+

If there was one thing I grew to love when I worked at the coffee shop, it was biscotti. Nothing can top the taste of a crisp, crunchy cookie dunked in something like coffee or tea or even hot chocolate. Absolutely…delish.

So, when my roommate and I were out at our new grocery store (the one that carries the My Dad’s Cookies products), we had a plan to pick up the lemon cookies…

…but they still didn’t have any in stock. As the lemon cookies were the ones that the roomie wanted to try…I told her to pick whatever she was interested in trying for dessert. She wasted no time in choosing the My Dad’s Cookies Gluten Free Chocolate Chip Biscotti.

Sweet.

So, tonight we opened them up for dessert. And to make it official, I brewed up a bit of decaf coffee for dipping purposes. Yeah…this was going to be good.

Settling in with an episode of Chopped, we ate our dinner (gluten-free pasta with homemade marinara and gluten-free focaccia bread, in case you were wondering!) and then I went to clean up a little and grab dessert. Nothing is easier than opening the little plastic container of My Dad’s Cookies Gluten Free Chocolate Chip Biscotti. I poured two cups of coffee…and then grabbed a serving of the cookies.

Dessert was served.

My roommate tucked in first. I asked what she thought and she said, “It’s yummy!” That’s always a good sign. That means she really does like it and isn’t just trying to be polite. So, that was a positive note to start on! I settled in and picked up one of the cookies, giving it a dunk into my freshly brewed coffee…and took a bite.

These…are not traditional type biscotti. They are smaller than normal biscotti, and while crisp, they get really soft immediately upon dipping…so don’t let it linger too long. These are more chopped up chocolate chip cookies than chocolate chip biscotti…but I won’t complain. The flavor is divine. The overall vanilla flavor with the sweet chocolate chips scattered…oh…so good. They had a nice crunch to them when they weren’t dipped in the coffee, but got quite soft when they hit the liquid. The flavor profile is amazing, especially if you love chocolate chip cookies…and I do.

As far as ingredients go, these aren’t too bad. The My Dad’s Cookie Gluten Free Chocolate Chip Biscotti are made from a gluten-free flour blend (brown rice, potato starch, tapioca flour, and xanthan gum), sugar, organic palm oil, egg, chocolate chips, chocolate liquor, brown sugar, natural vanilla extract, agave, cream of tartar, baking soda, baking powder, and salt.

As far as the nutrition information goes, this is rather good. A serving of the My Dad’s Cookies Gluten Free Chocolate Chip Biscotti is 4 of the cookies. This serving provides 150 calories and 7 grams of fat. In addition, they serve up 15 mg cholesterol, 40 mg sodium, and 12 grams of sugar. Finally, you will be consuming 1 gram of fiber and 1 gram of protein. Not filling…but delicious.

I have become a big fan of the My Dad’s Cookies brand. Everything I have tried has been amazing and delicious. You’d never guess these were gluten-free. Not one bit. Amazing and delicious…another fantastic treat.

Get yourself some of this biscotti and get to dipping. You will also fall in love.

August 11, 2014

Product Review: Schär Gluten Free Cinnamon Raisin Bagels

Product: Schär Gluten Free Cinnamon Raisin Babels – $6.99+

You can take the girl out of New York, but you can’t take the New York out of the girl. And by that I mean my extreme love of pizza, bagels, and the like. Especially bagels. They were a favorite breakfast item of mine growing up and continued to remain that way up until my Celiac diagnosis. When I had to go gluten-free, there were a few gluten-free bagels out on the market…but nothing that was so close to being a real bagel that I had to continue to buy them. I was mightily unimpressed by most of the ones I tried.

Until Udi’s. And then Katz Gluten Free.

And now…my third-in-line…

Schär.

I am no stranger to Schär’s products. In fact, I have pretty much enjoyed every product of theirs that I have gotten my hands onto and sank my teeth into. There are a few companies that I do not hesitate to purchase something from them, even if untested, because they have built up a trust. And I trust Schär. And that’s why, when I was out looking for something to have for breakfast…I jumped at the chance to try Schär’s new gluten-free bagels. Even better…they were something I had been craving for months now…

GLUTEN FREE CINNAMON RAISIN BAGELS!!

Sold! They were popped into my shopping basket (they were on the list…just not this brand specifically) and I made my way to the register before I was tempted by more gluten-free goodies while out on my tight grocery budget. And with that, I was heading home with my new find from the freezer section. I tossed them into my freezer (they specifically say to keep frozen…unlike most of Schär’s products, which are shelf-stable) and let them sit there for a week because I made homemade Gluten-Free Pumpkin Cinnamon Rolls…and I was churning through those first. But I was craving a bagel and today felt like a good day for a bagel. After all…I had to go swimming this morning. If that doesn’t earn a bagel, I don’t know what does!

So, this morning before heading to the pool, I took out the Schär Gluten Free Cinnamon Raisin Bagels and removed two of them, placing them in a giant Ziploc bag and letting them sit on the counter to thaw while I was swimming some laps. When I came home, I turned on my oven and prepped a baking sheet so I could get a toast on these bagels. I did see where it said they were best enjoyed without toasting and just at room temperature…but who doesn’t toast a bagel?! Hmm? That’s just inhuman! So…I went to take my shower as the oven preheated and upon stepping back into the kitchen, the oven was ready and I tossed the tray into the oven to let the bagels toast.

I will point out that as I was preparing the bagels I made note of how they looked and felt. They are actually smaller than an average (New York-style) bagel, and more like the size of a doughnut. Instead of being bigger in diameter, however, they make up for it in height. Half of the bagel is nice and thin, the other half…is where you’ll find all the meatiness of the bagel…that chewy bread part that makes a bagel a bagel…toasted and crunchy on the outside with the chewy dense bread on the inside. And these bagels were definitely dense. They had a bit of heft to them, unlike Udi’s (still my favorite), where they feel quite light (which is a good thing!).

The Schär Gluten Free Cinnamon Raisin Bagels did smell amazing while they were cooking. You could get that sweet scent of cinnamon as the bagels were toasting in my oven. Mmmm…I was anticipating them finishing up…and actually kept pulling the door open to check on them, hoping for a little bit of golden doneness on the surface. It took about 10 minutes to get there…but when they did, out they came. Each half got a light coating of Tofutti Better Than Cream Cheese (vegan cream cheese FTW!) and breakfast was served!

I grabbed my coffee and my plate and tucked into the couch with my book (Heat by Bill Buford, if you were wondering) and settled in for my breakfast. First bite. Oh…yeah. There it was…that crispy outer crust with that chewy, soft inside. They were definitely denser than I like, but not bad. I rank them number three on my favorite gluten-free bagels (#1 – Udi’s; #2 – Katz Gluten Free). The cinnamon brought sweet heat that just elevated the flavor of the bagels. And the sweet raisins were a nice pairing. I had been craving cinnamon raisin…specifically in bagel form…and Schär delivered a solid, delicious version to me. I was impressed. I had a feeling it would be okay, as Schär has never let me down with one of their products, but you just never know. And being a bagel aficionado, I am rather particular about my bagels and how they feel, taste, and overall…how they cook. They have to live up to my high New Yorker standards. And these…basically did. Aside from being a little heavier than I like a bagel, they definitely delivered. And my craving has been satiated…finally.

Now, this is the part where I tell you what all goes into these bagels…and what they are free from…and then I hit you up with all that nutrition information, which no one really likes to see, but it’s important. So, stick with me here…

The Schär Gluten Free Cinnamon Raisin Bagels are made from water, corn starch, rice flour, buckwheat flour, sugar, yeast, psyllum seed husks (vegetable fiber), rice starch, canola oil, soy protein, cane sugar syrup, modified cellulose, salt, tartaric acid, calcium citrate, iron, thiamin, riboflavin and niacin. Yeah…those last few sound kind of chemically. I get that. But the Schär Gluten Free Cinnamon Raisin Bagels are gluten-free, wheat free, lactose free, egg free and diary free. They do, however, contain soy.

A serving of Schär Gluten Free Cinnamon Raisin Bagels is 1 bagel. No shock there, I know. This one delicious bagel will serve you 250 calories and 3 grams of fat. That is epically good for bagels. Trust me. One bagel will also provide you with 600 mg sodium and 11 grams of sugar. Both of those are a little higher than I like…but, again, not terrible for a bagel. These bagels are cholesterol free. And, finally, you will be getting 6 grams of filling fiber and 3 grams of protein. You will definitely feel full after a bagel. And I didn’t burn right through it either. I remained feeling full for quite a few hours after. Loved that.

I want to, once again, send out high praise, much deserved to Schär for their Gluten Free Cinnamon Raisin Bagels. Yet another amazing product to add to the lineup. I was beyond impressed with them. And, yes…the true test comes with whether I would shell out money to purchase them again. The answer is yes…oh, yes!

Schär Gluten Free Cinnamon Raisin Bagel toasted with a schmear of Tofutti Better Than Cream Cheese

August 6, 2014

Product Review: Stroopies Gluten-Free Authentic Dutch Stroopwafels

Product: Stroopies Gluten-Free Authentic Dutch Stroopwafels – $2.50

I know what you’re thinking…you’re thinking..

“What the hell is a Stroopwafel?”

Am I right? Am I? Well, up until I received my July Cuisine Cube, I fell into that category too. In fact, I didn’t even know such a thing as a Stroopwafel even existed. Never heard of one. Never would have thought to even look for one to try. But, thanks to the miracle of my Cuisine Cube, I not only am introduced to a new company, but also a new product (and in a sense, a type of food I didn’t even know existed until then).

So, to answer the above question…Stroopwafels are all the rage in Holland. It is a type of Dutch cookie with a rich, flavorful, caramel taste. It is apparently best enjoyed with a warm beverage or as a snack. These cookies are made from two thin layers of baked dough with a thin caramel syrup-ish filling in the middle. They are a popular street food in the Netherlands and, I am assuming, a nice accessory with a good coffee.

Stroopies is based out of Lancaster, Pensylvania, the heart of Pennsylvania Dutch country. Dan and Ed, the owners of Stroopies, make these delicious cookies from classic ingredients that are locally sourced and all natural. What Stroopies manage to do with their Stroopwafels is find that perfect balance between the cinnamon and the caramel. And what emerges is this delightful, light, tasty treat.

With my August Cuisine Cube on its way, I began picking through some of the stuff left in my current cube. And, as we used up the dairy-free ice cream in the freezer yesterday, I was giving my roommate the option for dessert. The Dutch cookies from the July cube…the dairy-free chocolate freezer pops, the last pint of dairy-free ice cream, or the gluten-free biscotti we picked up at the grocery store.

As the Stroopies were in my hand at that moment…that’s what she chose.

And so, after our dinner of Maple Roasted Brussels Sprouts with Toasted Walnuts, dessert was going to be a synch. All it required was for me to open the little plastic pouch the cookies arrived in. As I wasn’t prepared to brew up a decaf coffee to have these with, I ended up just popping them in the microwave as an nontraditional way to warm these up (instead of over the cup of a hot beverage). So, a quick 20 second hit in the microwave and these were ready. I handed my roommate hers and she immediately dug in while I went to warm up mine and retrieve it.

“It tastes like…a cinnamon roll. A really thin cinnamon roll!” she declared.

To me, this can only be a good thing…because I absolutely love cinnamon rolls, as you all very well know. So, as I settled in to try it myself, I was already anticipating that first hit on my tongue. I broke off a piece of the cookie, the two thin waffle layers breaking apart slowly with the now warm caramel layer in the center coming with it. I popped the little bit into my mouth and…magic. Pure cookie magic. This is probably one of the most unique and best cookies I have tried that is nothing like anything I have ever had before.

Stroopies actually do find that perfect balance between the cinnamon and the caramel. In fact, the thin caramel layer perfectly matches the waffle cookie shells that sandwich it inside. It’s the perfect layering…very even…so nothing outshines anything else. This was one unique and fantastic dessert, for sure. Honestly, it does taste like a cookie version of a cinnamon roll. I can see why these are so popular in Holland. I was hooked at the first bite and found myself wishing that we had more than the two cookies that came in the pack inside my Cuisine Cube. Each bite brought more flavor and more of that soft and amazing texture. I was more than enamored with this cookie. And if you can…I highly recommend these.

As these are one of those local-ish products, I don’t have any nutritional information, however I can go over the ingredients with you. The Stroopies Gluten-Free Authentic Dutch Stroopwafels are made from brown rice flour, white rice flour, tapioca flour, potato starch, xanthan gum, soy flour, corn syrup, sugar, brown sugar, butter, margarine, eggs, salt, spices and flavorings.

I will note that these cookies are made on dedicated equipment, however they are produced in a factory that contains wheat, soy and peanut products.

Another fantastic product that came to me via my Cuisine Cube. Subscribing to my monthly Cuisine Cube has been one of the best things I have done in a long time. I’m really enjoying getting introduced to smaller gluten-free companies out there that I would otherwise know nothing about. And if you are interested in trying Stroopies Gluten-Free Authentic Dutch Stroopwafels…head on over to their Web site and place an order. Trust me…these are worth ordering without trying. I am about to go order more myself.

August 1, 2014

Product Review: Thumbs Cookies Gluten Free Sugar Cookies

Product: Thumbs Cookies Gluten Free Sugar Cookies – $20.00+

Who says good things don’t come in small packages? Certainly not me. I often find some of the best things in life come in smaller packages. Heck, I’m a 5’3″ runner…so I’m a small person as it is. The smaller…the more likely I am to take a second glance at it or even…purchase it.

I never would have even known about the existence of Thumbs Cookies if not for my monthly delivery from Cuisine Cube. These little cookies (seriously….the size of your thumbprint) were inside my June box as the dessert treat. And, for you regular readers…we all know how I feel about cookies. If I were blue and furry with googly eyes, I really would be cookie monster.

GIVE ME ALL THE GLUTEN FREE COOKIES!

And all the cookies is possible this time, as Thumbs Cookies are tiny. Teeny-tiny, pop-in-your-mouth morsels of cookie goodness. Cuisine Cube included the original Sugar Cookies in the June cube…which is fine by me. I love a good sugar cookie. And, since creator Robyn Frank, has immortalized her family recipe that her mother used, these cookies are close to as good as it gets without being fresh from your own oven. Seriously…Frank, in fact, hand rolls each and every cookie in the palm of her hand and finishes them with her thumbprint. She used to bake these alongside her mother whenever she made them for special occasions.

I love a good cookie story…especially when family and family history are involved.

The evening was shaping up to be a busy one. Work was finally over and I had been intending to do the last of the BlueMile Brew Miles (a local running store’s mile runs at different pubs in the Louisville area), but an almost stress fracture sidelined my plans to run. My roomie said that we could still go and walk it…if we took it slow and steady. But this meant a quick bite at home and then off to the races, as it were. I was reheating homemade soup, serving it with gluten-free crackers, and then having these cookies for dessert. Simple. Quick. Efficient. Especially on a busy night.

So, after downing our soup, we cleaned our dishes and I snagged the little box of these teeny-tiny cookies for dessert. I figured they were small…so we’d just split the entire package. Why not? We were off to walk a mile anyway. So, I doled them out and we settled in to pop them, one-by-one…

First of all…we probably could have split these between two nights, but they were so fantastic, I didn’t care. I really didn’t. I put the first one in my mouth…and it was just this soft little butter cookie with a hint of cinnamon and a bit of sugar sprinkled on top. Like…mini snickerdoodles. Little sugar cookie morsels of amazing goodness. I was in love. In fact, I believe I looked up at my roommate and said, “Well that’s a fantastic little bite!” And I wasn’t joking. These won’t melt in your mouth, but they aren’t brittle or hard. They are just these nice little poppers of cookie yumminess. Seriously, if I had just opened the pack for me, I probably would have eaten them all without a second thought. So, eating half the container didn’t leave me berating myself either for indugling so much. These really are itty-bitty cookies…and I enjoyed each and every bite.

As far as ingredients go…you can tell these are homemade. The Thumbs Cookies Gluten Free Sugar Cookies are made from shortening, sugar, cinnamon, more sugar, and Bob’s Red Mill Gluten-Free Flour. These are homemade, to order, and no nutritional information is available on them. Just rest assured, they are small but mighty and it is so easy to just keep popping them like candy.

I’m always told that I am small, but fierce. That is definitely these cookies. They are small…but they pack a mighty flavor punch. Cookie perfection in little bites. And for that…Thumbs Cookies hits all the right notes. Fantastic flavor, great texture, and…well…when it’s a cookie…and when it’s a delicious cookie…you have me sold. I can’t wait to dig up some more of these. I might not share this time. HA!

Once again…thank you, my dear Cuisine Cube…without you, I’d have no idea these even existed.

July 28, 2014

Recipe: Gluten Free Lemon Bread Pudding

It’s become a sort of tradition whenever Weekend at Jenn’s happens…Sunday morning means creating one of our, now legendary, breakfast treats to feast on. No more eating out…no more eating day old goodies from the local gluten-free bakery (although, I’m okay with that…just sayin’.) We usually plan it out the week of the visit…and I sprung this one on her sort of as an afterthought a day or two before my drive up that way. She, thankfully, had everything but the bread…which I had in my freezer, leftover from our last bread pudding adventure. Seriously, if you ever want a sturdy bread…order the Katz Gluten Free Braided Challah loaf…the big one…and you will have at least 6 uses out of it. I know I got my money’s worth, that’s for sure.

Anyway…I don’t know why…but I was feeling lemon this week. And it just so happens that my two partners in crime, Jenn and Cathy, are both lovers of lemon and lemon flavored things as well. This recipe was going to be a match made in heaven. Jenn and I took a recipe, originally posted by Bijouxs, and put our own little touches on it to make it easier as well as change it to gluten free. We also made ours dairy free…because I’m sort of lactose intolerant and every little bit helps!

This bread pudding smelled SO amazing as it was baking up on Saturday morning. It does take an hour to do. And Jenn and I prepped the dish the night before and let everything soak up and sit in the fridge until we were getting ready for breakfast. I recommend doing this. The original recipe called for homemade lemon curd. We weren’t feeling that. Jenn had a 12 ounce jar…so we just used every bit of that jar in our version of this dish. Just make sure that the lemon curd is gluten-free (not all of them are!).

And now…you can make it yourself and see what I mean!

Recipe: Lemon Bread Pudding

Servings: 6-8

Ingredients:

1 French bread baguette, cut into 1 inch slices (I used Katz Gluten Free Braided Challah (of [delicious] DOOM!))
1 12 ounce jar of lemon curd
2 cups cold whole milk (I used coconut milk)
1/2 cup granulated sugar
4 eggs, cold
3-4 lemons, juiced (around 1/3 cup juice)
zest of 2 lemons (about 2 tablespoons)
pinch of kosher salt

Directions:

Place the bread slices cut sides down in a lightly buttered 10 x 8 inch oval ovenproof baking dish. Fit the bread slices together in a single layer to completely cover the bottom of the pan.

Spread the top of the bread slices with all of the lemon curd.

Whisk together the milk, sugar, eggs, lemon juice, lemon zest and pinch of salt, mixing well and pour over the bread.

Cover and refrigerate for at least 3 hours (or overnight like we did!), to allow the bread to absorb the milk mixture. Remove from the refrigerator at least 30 minutes prior to baking.

Preheat the over to 325° F.

Cover the bread pudding with foil and bake on top of a sheet pan for 30 minutes.

Remove cover and bake for an additional 30 minutes until puffy and golden brown.

Dust with confectioner’s sugar and serve warm with whipped cream or vanilla ice cream if desired.

~*~*~

OMG…amazing. Bright, zesty, tangy…it was a citrus flavored treat all rolled into one amazing little bread pudding. This makes a day brightening breakfast or a light, palate cleansing dessert. No matter how you slice it, all of us were digging into this delicious treat. I brought some home and reheated it for breakfast this morning. This reheats beautifully. Seriously. Nothing got soggy or gross in the fridge and it didn’t get destroyed when nuked in the microwave for about 2 and a half minutes. Still amazing. Still tangy. Still…OH so good!

July 28, 2014

Product Review: Russo’s Gluten Free Gourmet Tiramisu

Product Review: Russo’s Gluten Free Gourmet Tiramisu – $5.99+

Oh, great and wonderful and powerful (because you keep drawing me in) Raisin Rack natural food store in Columbus, Ohio. I love you. I love you in so many ways I can’t even begin to count them. And one of the many reasons I love you is that your extensive gluten-free section offers me A LOT of options I can’t get here in Louisville, Kentucky…or anywhere else for that matter. Seriously…there are some items I have never even heard of…and then I head up to Columbus to visit my friend Jenn…and BAM…I am educated on products that are out on the market that I didn’t even know existed.

After making about 10 laps of the gluten-free aisles and filling up my basket (actually, I behaved and didn’t fill it up…no need to Tetris anything this time)…I made one final decision before checking out. And that was for dessert. After all, Cathy, Jenn and I were cooking Italian that night (gluten-free pasta with gluten-free foccacia), so I figured…despite having made a delicious homemade buttermint ice cream…we might as well keep with the Italian theme. So…I went back to the freezer section and pulled the Russo’s Gluten Free Gourmet Tiramisu from the shelf. Into the basket. Up to the register. Into a bag. Back to Jenn’s. I put it in the fridge to let it thaw…and dinner time came and went and I was so ready to dive into dessert. I mean…I don’t get to have tiramisu that often. In fact…I never get to. So this was indeed a nice treat and one I was looking forward to.

I had pulled the box out of the refrigerator to let it thaw the rest of the way while we ate dinner. And when dinner was appropriately devoured…it was time to work on dessert. And I was super excited about the Russo’s Gluten Free Gourmet Tiramisu, which was suddenly on the menu. And I was not alone. Jenn is Italian…and she knows good tiramisu. And I couldn’t wait to get her thoughts on this. Cathy doesn’t do tiramisu too often, so she’s sort of a non-entity in this review…because Jenn is an expert and I’m a fan. So…after clearing the table…I opened up the box, removed the container with the tiramisu…and eagerly and carefully popped the lid.

And…the entire top layer stayed on the lid. Well…crap.

Oh well…I went to Jenn’s silverware drawer and pulled out a knife to see if I could salvage that layer of dusted cocoa. I gave it my best shot, so, the top of the tiramisu isn’t as pretty as it should be…however…as Jenn always says…it still tastes the same. So…I just sort of incorporated the cocoa dusted layer over the fluffy mascarpone cheese layer as best I could…then split the delicate dessert into thirds. This dessert is actually meant for two people, but there were three of us…so we had ice cream with it. HA!

Anyway…the layers were soft and light as my butter knife sliced through it. The dessert itself was easy to lift out of the little plastic container it had been frozen in. A little messy…but workable. Desserts are good to be messy. It’s just means more opportunities to lick the plate clean. We all settled in with our forks and plates with the layered dessert of ladyfingers dipped in coffee, mascarpone cheese and cocoa…and took our first bites.

Cathy, as I said, is excluded from this review of the Russo’s Gluten Free Gourmet Tiramisu as she isn’t a tiramisu person. That being said, she loved the fluffy layer of mascarpone cheese. She said she could take or leave the ladyfingers. EH. Whatever. She doesn’t know what she’s talking about. Jenn, however, is a tiramisu expert. And both she and I hoovered this slice of gluten-free Italian dessert heaven without so much as a breath, I think. We both agreed that the ladyfingers were moist and soft and good. The mascarpone layer was so light and fluffy, whipped up to perfection. The espresso flavor was sort of lost…we both said that we were sort of looking for that coffee flavor, but overall, Jenn said she never would have guessed it was gluten-free if she hadn’t found it for me in the freezer. HA!

There you go. I’m a huge fan. And now I want to try more and more from Russo’s Gluten-Free Gourmet. And it seems like they have quite a few items I might consider next time I’m at Raisin Rack.

Let’s talk about what goes into Russo’s Gluten Free Gourmet Tiramisu, shall we? The ingredients are gluten-free lady fingers (made from rice flour, corn starch, rice extracts, tapioca dextrin, and xanthan gum) mascarpone cheese, whole eggs, sugar, cocoa powder, espresso, and cognac. Simple ingredients for sure. And I recognize each and every one of them. That’s a plus. Interestingly enough, this is a family owned and operated company that dedicates itself to gluten-free products with exceptional quality. They are certainly doing their job right. This was fantastic.

A serving size of the Russo’s Gluten Free Gourmet Tiramisu is 1/2 of the container (or 4 ounces). A proper serving will provide you with 160 calories and 11 grams of fat. Yeah…it’s worth every gram. You will also be taking in 85 mg cholesterol, 30 mg sodium, and 9 grams of sugar. I’m impressed by the sugar count, as I thought it would be higher for such a decadent dessert. But…it’s actually in a decent range. Finally, you will be consuming 1 gram of fiber and 4 grams of protein.

Honestly, this was one very rich, moist, light, amazing dessert. I am beyond impressed with my introduction into the lineup of products from Russo’s Gluten Free Gourmet. This more than solidifies the fact that I will pick up other items by their company and try them out next time. I’m already thinking dinner will be gluten-free mozzerella sticks. And pizza bites. Yep. Both. Because…why the hell not? Beyond enthusiastic. Beyond surprised. Just…totally blown away by this dessert. Add a bit more of that coffee flavor and it would be absolute tiramisu perfection.

Well done, Russo’s Gluten Free Gourmet. Well done!

July 28, 2014

Product Review: Domata Gluten Free Pizza Crust Mix

Gluten Free Foccacia Bread made with Domata Gluten Free Pizza Crust Mix

Product: Domata Gluten Free Pizza Crust Mix – $7.99+

It’s no secret…I love pizza. Pizza, to me, is the perfect food. Honestly. Some people would probably disagree…but, I ignore them. Because every thing that is right and good in this world…can happen on a pizza. Pizza is a basic staple in my diet, especially the night before a big race. I just have found that if I eat pizza before a half marathon or marathon (or, hell, even the shorter distances), I seem to run better. I don’t know if it’s all just in my head, or if I have found that magic food that offers that perfect balance of protein, carbs, and fats that fuel my body on the long run.

Regardless…I love my pizza. I love to make pizza and order pizza. Around here, there are quite a few places in Louisville, Kentucky that offer gluten-free pizza. And I love them for that. On this side of the river, options are definitely more limited. Therefore, I usually end up making my own (on the best gluten-free pizza crust ever…from Annie May’s Sweet Cafe – here in Louisville, Kentucky) or purchasing a frozen one (usually Udi’s, Ian’s, Glutino, or even Daiya). That’s if I’m not planning on pizza that day. Otherwise, I normally will head to Annie May’s Sweet Café on Friday or Saturday (pizza day’s) or hit up one of the restaurants around the area that offer gluten-free pizza…but I have to feel safe eating there, and that narrows down the possibilities.

That being said, on a recent trip to Columbus, Ohio, I made a stop by the infamous natural food store I have come to love…Raisin Rack. In the aisle with various baking flours, I spotted this red and white box with bold black lettering. It really stuck out and, therefore, it drew my attention. It turned out to be the Pizza Crust Mix from Domata, a company owned by David and Julie Madison, who understand how difficult a gluten-free diet can be, and also believe in the importance of affordable gluten-free foods. They kept this in mind when they created their gluten-free flour mixes: Recipe Ready Flour, Pizza Crust Mix, and their Seasoned Flour. These flours are easy to work with too. The recipe ready is a cup-for-cup exchange on all recipes and the pizza crust mix…well…I’ll get into that. These products are made in a dedicated gluten-free and nut-free manufacturing facility, so there is no worries about cross contamination. And Domata does pride itself on using all natural ingredients with nothing artificial. I appreciate that too.

Ironically, I didn’t use this mix to make pizza crust. Not this time, anyway. This time, I used it to make the recipe for Gluten Free Foccacia Bread that is listed on the box. Because, I was in Columbus, Ohio, visiting my friend Jenn…and we were making pasta for dinner. Foccacia bread is a great side to have with gluten-free pasta…so that evening, after a busy day of shopping around town (and hitting up Raisin Rack for more goodies), she and I got busy in her kitchen, prepping this super-easy recipe for gluten-free foccacia.

The great thing about the Domata Gluten Free Pizza Drust Mix is that all you need to do is add water. It’s that simple. Put it in a mixer and blend the dough. It will be sticky. That’s why you turn it out onto a floured surface. Jenn and I skipped this step because…eh…we didn’t want to mess with it. So, using our oiled fingers, we spread the dough out in the baking pan and gave it a little brush of olive oil and seasoned it with the garlic powder and dried oregano that the recipe on the box suggests. Super simple. Into the oven it went to bake for 20 minutes. We started to prep the water to cook the gluten-free noodles in and got out the marinara sauce for the noodles and, of course, to mop up with the bread. When the noodles were in, the bread came out to get a dusting of Parmesan cheese…then it was back in the oven for another 5 minutes. The noodles finished up. They were drained and properly sauced (the Italian way), and dished up. The bread was set on the table to rip into (instead of slicing it into strips) as we wanted to get as much as we wanted. Dinner was served.

I have to say…I was very impressed with the quality and flavor of the Foccacia bread that we baked with the Domata Gluten Free Pizza Crust Mix. It wasn’t too heavy or dense and it browned up beautifully. The herbs that we scattered throughout the dough and on top brought a nice pop of flavor. And the bread itself was airy and light, rather than the kind that feels heavy and sits like a lump in your stomach. The crispy outside gave way to a soft middle, which was bread perfection, if you ask me. I have enough of the mix left to do a pizza crust with and I think I might do that sometime this week or next…just to see how well it works in pizza crust form. But as a flour to make Gluten Free Foccacia bread…Domata totally wins. It was delicious!

When Domata exclaims that “life is hard enough, baking gluten free shouldn’t be”…they hit the nail on the head. This flour requires no time to rise. It’s straight from the mixer to the pan to the oven to the table to the plate to the stomach. It is fantastic and so easy!! We all (me…the Celiac, and my two non-gluten-free compatriots, Cathy (the roomie) and Jenn (the hostess with the mostest!)) agreed that it made a very tasty and highly acceptable loaf of gluten-free foccacia bread. Definitely impressed with the flavor, the lightness, and the texture. I’d purchase this again in a heartbeat. I mean, come on…you just add water!!!! It doesn’t get easier than that!

So, let’s talk ingredients for a moment. The Domata Gluten Free Pizza Dough Mix is a blend of rice flour, corn starch, tapioca dextrim, nonfat dry milk, whole egg, sugar, salt, xanthan gum, baking powder, soybean oil, and rice extract. It is gluten-free, nut-free, and kosher.

Nutritionally speaking, a serving of Domata Gluten Free Pizza Dough Mix is 1/4 cup. In this serving you will be taking in 150 calories and 1.5 grams of fat. This serving will also be giving you 30 mg cholesterol, 460 mg sodium, and 2 grams of sugar. In addition, you will be taking in 1 gram of fiber and 3 grams of protein. Not bad for a pizza crust or pan of foccacia bread, right? Especially when it’s gluten-free. Because so often the calories and fat go way, way, way up in gluten-free items such as this.

Impressive!

I am definitely more than willing to try the other two flours and purchase the Domata Gluten Free Pizza Crust Mix again. Honestly. I was impressed with how easy it was to make the bread with and how delicious each bite turned out to be. If this holds true for their Seasoned Flour and their Recipe Ready Flour…you might just have me sold on it for life…simply for simplicity. HA!! But let’s not forget, it also bakes up into something amazing and totally delicious. I want to make more foccacia bread. I want to make pizza crust. I just want to bake it all and see how this flour fares against others I have used…including my current favorite.

Only time will tell…but this was a winning flour mix in my book!