Baked Goods – Page 6 – The Celiathlete

November 14, 2015

Product Review: Scratch & Grain Baking Co. Gluten Free Chocolate Truffle Cookie Kit

Product: Scratch & Grain Baking Gluten Free Chocolate Truffle Cookie Kit – $6.99+

It was on a whim and by sheer luck that I ran across the gluten-free cookie kits that Scratch & Grain Baking Co. have out on the market. I was, actually, walking around Target with my roommate on my lunch break, scoping out the various clearance end caps, because this is what we do for fun. We live in a wild and crazy town, you see?

*sigh*

But…this actually turned out to be a good thing. Because one of the sections happened to have a couple boxes of Scratch & Grain Baking Co. Gluten Free Cookie Kits. No joke. First of all, I had never heard of these. Second of all, it involved cookies. Third of all, I wanted to try them.

Granted, I have been working on trying to not eat as many sugary treats…and I’m getting better, but sometimes, you just need to have a cookie. And this looked easy enough.

Scratch & Grain Bakery Co. grew out of an unfortunate baking experience, leading two (2) moms (Taya and Leah, from Portland, Oregon) to make homemade baking fun and easy. After Leah spent 3 hours in her kitchen baking cardboard cookies with her daughters, she texted Taya and told her she had a business idea and asked her to come over and discuss it. The seed was planted and the two women began discussing the concept and vision of the products and company. They focused on wanting to make homemade baking fun, delicious, easy…and a little healthier. And so, they got to work creating a baking kit that included all of the BEST ingredients, already measured out and wrapped individually so you know what is in your food…and the actual baking process is made easy and fun. After testing thousands of variations for the kits, Taya and Leah put together the perfect recipes. Then, they set out to learn the ins and outs of product development and design – not outsourcing any aspect of their product, keeping all of the product components production right there in Portland. They even included a few gluten-free products, although neither of them are gluten-free. They both have close family members who do have Celiac, and as they are not fans of most gluten-free products, they knew they had to make a few products that were gluten-free, but still tasted amazing, delicious, and as close to any whole-wheat version. They wouldn’t produce a product that they were unwilling to eat, so that means…quality is guaranteed.

So, tonight, just before I set out to get dinner ready, I pulled this little box out of my pantry and gathered up the two additional ingredients needed to prepare these cookies. No joke…you just need an egg (or egg replacer)…and 2 tablespoons of butter. Except, I used 1.5 tablespoons of applesauce instead, to make it lower in fat. Also, I was just being lazy and didn’t feel like melting butter in my microwave. HA!! So, it was time to mix up the ingredients and get my Gluten Free Chocolate Truffle Cookie on.

Individually Packaged Ingredients in the Scratch & Grain Baking Co. Gluten Free Chocolate Truffle Cookie Kit

This kit included 10 individually packaged ingredients. These included baking powder, vanilla powder, salt, cane sugar, flax, cocoa, flour, chocolate chips, walnuts, and finishing salt. In a bowl, I put the apple sauce (or butter if you do butter) and add the ingredients per package instructions, stirring to blend them each time to perfection. Then, once everything is added and mixed well, you put 1 tablespoon of batter (mine was a little runny…but it worked in the end) onto a baking sheet and pop it into the oven for about 11-13 minutes. Do not overcook them, or they will flatten. Let them cook for 5-10 minutes before stuffing your face…er…moving them to a cooling rack.

So…here’s the deal…I was not impressed with the batter, as the tablespoons I dropped began to spread and run together. But the magic happened in the oven. When I pulled these out, they had puffed up a little, and were soft and chewy just from the look of them. I let them cool on the rack while I ate dinner…but after that…dessert was so happening. I handed a cookie to my roommate and I took another one…and we both took a bite.

While, at first, I had been unimpressed and ready to give up on them and just toss it…I am so glad that I didn’t. These cookies are rich, chewy, amazing chocolate cookies of yumminess and awesomeness. OH. MY. COOKIE. GODS. I was skeptical and ready to just call it a failure, but these cookies are amazing. Not only are they easy and quick to mix up and prepare, they also make for perfect portion control. Both my roommate and I were quick to devour the cookie I served each of us. We literally didn’t even sit down…just noshed them down there in the tiny apartment kitchen. Impressed doesn’t even begin to cover it. We were loving every bite of these. I moved the rest of them over to a rack to cool down and have stored them away for dessert for the next 5 days.

WOW.

Let’s talk about the ingredients that go into the Scratch & Grain Baking Co. Gluten Free Chocolate Truffle Cookie Kit. This kit is made from semi-sweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, dextrose, soya lecithin), cocoa (sugar, cocoa potassium carbonate unsweetened chocolate and pure vanilla, organic evaporated cane sugar, walnuts, multi-blend flour (brown rice flour, sweet rice flour, tapioca starch, cornstarch, potato starch, xanthan gum), organic ground flaxseeds, sea salt, organic vanilla powder (organic sucrose and organic vanilla bean extractives), baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate). The kits use all-natural GMO-free ingredients (because they taste better!), and most of the ingredients are also certified organic.

As for nutrition, the Scratch & Grain Baking Co. Gluten Free Chocolate Truffle Cookie Kit is great for a cookie option. A kit will make between 9-12 cookies. A serving size is 1 cookie (24 grams dry mix). This serving will serve you 130 calories, 8 grams of fat, 3 grams saturated fat, 0 grams trans fat, 25 mg cholesterol, 19- mg sodium, 16 grams carbohydrates, 2 grams dietary fiber, 13 grams sugar, and 2 grams of protein. It’s a cookie, but one you know exactly what you are putting into it and one that you can change up (like use applesauce like I did). It’s a fun and easy way to enjoy cookies and bake them on your own, not relying on the packaged, and not always delicious, or soft, or chewy, premade gluten free cookies on the shelf at your grocery store.

Needless to say, Scratch & Grain Baking Co. really won me over with the end result of their Gluten Free Chocolate Truffle Cookie Kit. I hope to discover other varieties out at Target, as their gluten-free lineup includes Snickerdoodles and Peanut Butter cookies.

Sounds amazing to me. And now…I know the high quality product that will emerge. SO happy with this little kit. Let’s hear it for going out on a whim and having it pay off in spades…or cookies.

Baked Gluten Free Chocolate Truffle Cookies from Scratch & Grain Baking Co. Gluten Free Cookie Kit

November 11, 2015

Product Review: Williams-Sonoma Gluten Free Spiced Pecan Pumpkin Quick Bread

Product: Williams-Sonoma Gluten Free Spiced Pecan Pumpkin Quick Bread – $14.95

I have to give major kudos to the kitchen giant that is Williams-Sonoma…aka…that store that is like crack to me…really out of my price range, but, dammit, I keep going back to it. HA! When Cup4Cup was first introduced to the gluten free market, it was done through Williams-Sonoma stores. And that was where I first bought it…for a price tag as extravagant as the one you see attached to this little package of bread mix.

But…sometimes…the price is worth the product.

Last year, Williams-Sonoma unveiled a plethora of holiday mixes and even offered a gluten-free version of some of them. One such product was the Gluten Free Spiced Pecan Pumpkin Quick Bread mix. When I saw it, I didn’t care that it was $15, I took it up to the register and purchased it. The reason I mention Cup4Cup above is that this quick bread mix is made with Cup4Cup Gluten Free flour! I took it home and put it in my pantry, excited beyond belief to have this bread mix.

And then never got around to making it.

But the great pantry purge is on…and this was still just sitting there…begging to be made. Last night, while The Voice was on television, I set out with a mission. Not just to bake cookies (which I did), but to make this bread. I don’t know why I waited so long. It was SO easy.

In a large bowl, I simply poured the Williams-Sonoma Gluten Free Spiced Pecan Pumpkin Quick Bread mix and added 1 stick of melted vegan butter, which I let cool slightly, 1 cup water, and 2 eggs. That was it. Easy-peasy. I gave it a stir until it was smooth and blended…then poured the batter into a greased bread pan. Into a preheated 350°F oven it went for around one hour.

The wait was difficult because, as it baked, it smelled amazing. I was doing my PT stretches and practically drooling. Seriously. And when the timer finally went off and I pulled the loaf pan from the oven, it was all I could do to wait the 10 minutes for it to cool before turning it out and being able to at least sample a piece. I did manage to wait, but the minute that timer went off…it was game on.

I sliced off the very end of the bread, loving how moist and rich it felt as I sliced with a sharp knife. I could see the scattering of pecans throughout the loaf. Not only did it smell amazing, it looked amazing too. But the test always comes with the first bite.

WOW. Moist, soft, packed with flavor. It tastes like fall…giving off hints of cinnamon, nutmeg and ginger. Every bite was a delight. No joke. I loved the speckled bits of pecans throughout, which gave the moist and soft slice a bit of texture as well. The crust on the outside got to this beautiful golden shade and, while it is a pumpkin bread, it wasn’t just loaded with the pumpkin flavor. I think that’s a bit of a disappointment for me, but the spices really shine this way, and that’s not such a bad thing. It’s now dessert and possibly the base of a French toast this coming week. Seriously…I am so in love with this bread.

Let’s discuss the ingredients of the Williams-Sonoma Gluten Free Spiced Pecan Pumpkin Quick Bread. This mix is made from gluten free flour (cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum), sugar, dried pumpkin flakes, unsalted pecans, buttermilk powder, korintje cinnamon powder, sodium bicarbonate, salt, nutmeg, and ginger.

As far as nutrition goes, a serving of the Williams-Sonoma Gluten Free Spiced Pecan Pumpkin Quick Bread is 1/15 dry mix (34 grams) or 1 slice (48 grams) of the baked quick bread. There are about 15 servings per container. A serving of the mix will give you 130 calories, 2 grams of fat, 0 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 190 mg sodium, 28 grams carbohydrates, 1 gram fiber, 15 grams sugars, and 2 grams of protein. When prepared, the bread goes up in calories to 190 calories per slice, which isn’t bad for a sweet bread of sorts. The package also comes with instructions for a cream cheese icing…but I didn’t have all of the ingredients on hand…and I love it plain anyway. But the option is there!

I was really impressed with how well this bread baked up, how moist and delicious it is. I love how it just tastes like fall. I was hooked in one bite. And now I can’t wait to try other seasonal gluten-free quick bread mixes from Williams-Sonoma…because they really won me over with the Gluten Free Spiced Pecan Pumpkin Quick Bread. I might have to go pick up another package before it disappears (and then not wait so long to make it this time!).

November 10, 2015

Product Review: Rabbit Creek Products Gluten Free Red Velvet Cake Mix + Recipe Bonus

Product: Rabbit Creek Products Gluten Free Red Velvet Cake Mix – $8.75

So, this was it…my last Cuisine Cube…and this…this product was the last one that I had from the May (Is For Mom) 2015 Cuisine Cube that I received. I had to cancel my subscription due to budget constraints…and that wasn’t an easy decision. I loved…LOVED…this company and I loved discovering new products through them.

Yeah…that’s what Cuisine Cube is all about. And one day, I sincerely hope to be able to go back to them and subscribe again. That being said, before I get to the product that I lasted until now, let me tell you a little more about Cuisine Cube.

Cuisine Cube is a subscription service that delivers 5-6 gluten-free, full-size products to your door for as little as $34.99/month. Inside the cube, you will discover full-size products (not sample sizes) that are made by local and smaller, artisan companies, rather than those that you can find at the average grocery store. It has introduced me to so many new and delightful products. Each box contains a breakfast, lunch, dinner, snack, and dessert product…and then, sometimes, an extra bonus item. Who doesn’t love a little something extra, right? Keep in mind, however, that Cuisine Cube has gone through some changes as of May. No longer do they strictly only offer gluten-free cubes. In addition to their gluten-free option, they now also offer Artisan and Vegan cubes as well. The Artisan cube means that you have no food allergies and foods that contain common food allergens will be included. The Vegan cubes contain products that are dairy and animal free. And, they still have the Gluten Free cubes, which will have products that contain no gluten or wheat. So, if you’re really interested in being introduced to the smaller, lesser-known, artisan companies, give Cuisine Cube a try! It’s like…Christmas…or your birthday…every month! Who doesn’t love that?!

The last product from my May Is For Mom 2015 Cuisine Cube box was none other than the dessert product – Rabbit Creek Products Gluten Free Red Velvet Cake. Why the long wait to use this? Well, believe it or not, with as much of a sweet tooth I am…I am not really big on cake. Secondly…I’m not a big fan of red velvet either. Hence…the reason it sat so long on my shelf. But, as I’m working on clearing out items from my pantry and fridge, prepping for a new year and new goals…this product was up. And instead of baking a cake (again…not a fan of cake or red velvet), I decided to bake cookies.

Before I talk about the product any further, let me tell you a little about Rabbit Creek Products. Rabbit Creek Products gets its name from a creek that runs through a small eastern Kansas town. The founder, Donna Cook, a self-described “country girl” grew up in the heart of Kansas, offering a diverse array of food from traditional country with influences from Germany, Sweden, and other reaches of the world. She founded Rabbit Creek Products determined to capture the taste of old fashioned cooking with a designer style and share it with people everywhere. Her innovative mixes make Rabbit Creek a leader in the gourmet industry. Cook was named business woman of the year in Kansas in 1995. Holding that title to its highest standard, Cook insists that Rabbit Creek does the same with their products. Rabbit Creek has over 350 different mixes, including dips, soups, quick breads, beer breads, brownies, desserts, and scones mixes, among others. And…now gluten free products have made their appearance on their product list.

Thanks to Cuisine Cube, I had the opportunity to try out the Rabbit Creek Products Gluten Free Red Velvet Cake Mix. As stated before…I am not a fan of cake nor of red velvet, so this was a tricky one. But, instead of baking up a cake…I decided to attempt to make cake mix cookies out of this mix. The recipe will follow below…and, I wasn’t exactly sure this was going to work…but I figured…I love cookies…why not give it a go?

By mixing the Rabbit Creek Products Gluten Free Red Velvet Cake Mix with baking powder, eggs, vegetable oil, vanilla and folding in Greek Yogurt baking chips…I actually managed to create a decent enough, fluffy, light dough that had a cake-y and a cookie-ish like texture to it. I scooped it into little balls and placed the dough on a cookie sheet, forming 12 perfectly round cookies. Then, I put them into a preheated oven and let them bake for about 12 minutes. Out came amazing looking cookies. I let them cool for a few minutes, then…it was time to test them out.

I will say this…Rabbit Creek Products really is elevating the world of mixes. Honestly. I was amazed with how well the Gluten Free Red Velvet Cake Mix worked in this recipe. I had my doubts, but what emerged were light, chewy, soft red velvet cookies that had great flavor and weren’t overly sweet. One problem I usually have with red velvet is how sweet it tastes. While these did taste like a treat, they weren’t overly sugary and helped me feel really good about choosing to make them into cookies rather than baking a cake. The texture was soft, light, and amazing. Chewy and delicious. I brought these to work, and got so many compliments on how good these were! Definitely impressed.

So, let’s talk about the ingredients that go into the Rabbit Creek Products Gluten Free Red Velvet Cake Mix. This mix is made from gluten free flour (rice flour, brown rice flour, modified potato starch, modified tapioca starch, modified corn starch, xanthan gum), sugar, cocoa, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate, red dye #40 and natural and artificial flavor. This product is made in a dedicated kitchen.

Now let’s talk nutrition! The Rabbit Creek Products Gluten Free Red Velvet Cake Mix contains 16 servings. One serving of the package (about 17 grams) will dish up 60 calories, 0 grams fat, 0 grams saturated fat, 0 grans trans fat, 0 mg cholesterol, 50 mg sodium, 13 grams carbohydrats, less than 1 gram fiber, 6 grams of sugar, and 1 gram of protein.

And here’s how I made the cookies…with a recipe loosely based off of the Strawberry Chocolate Chip Cookies made by Sally’s Baking Addiction. I just made changes where I needed for weight of the mix and measure of ingredients. But it worked like a charm!

Recipe: Gluten Free Red Velvet Cake Mix Cookies

Red Velvet Cake Mix Cookies made from Rabbit Creek Products Gluten Free Red Velvet Cake Mix

Servings: 12
Time: Prep 5 minutes; Bake 12 minutes

Ingredients:

1 package (9.6 oz) Rabbit Creek Products Gluten Free Red Velvet Cake Mix
1/2 teaspoon baking powder
2 large eggs
2 tablespoons + 2 teaspoons vegetable/canola oil
1/4 teaspoon vanilla extract
1/2 cup Greek Yogurt Baking Chips (or White Chocolate Chips would work!)

Directions:

Preheat oven to 350°F.

Line large baking sheet with parchment paper or silicone baking mat. Set aside.

In a large bowl, mix together the cake mix and baking powder. Set aside.

In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the the baking chips chips.

Drop rounded balls of dough, about 2 tablespoons each, onto prepared baking sheet. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide.

Bake for 10-12 minutes not allowing the cookies get brown. Cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.

~*~*~

Seriously…this cake mix made amazing chewy, deliciously flavorful, yummy red velvet cookies. And this from someone who is not a fan of red velvet or cake. HA! I do love cookies though. And the addition of the baking chips definitely was a nice touch.

So, thank you, Cuisine Cube, for the introduction to the products that Rabbit Creek puts out. And if any of you want to give their products I try, I urge you to visit their Web page and place an order.

November 10, 2015

Product Review: Immaculate Baking Gluten Free Fudge Brownie Cookie Dough

Product: Immaculate Baking Gluten Free Fudge Brownie Cookie Dough – $3.99+

My neighbors are awesome. Let me just reiterate that fact now, if I haven’t said it enough in my previous blogs.

MY. NEIGHBORS. ARE. AWESOME.

I was downstairs having dinner with my amazing neighbors and friends on Sunday night (after a very entertaining game of cornhole), and we were just talking about anything and everything, as we very often do. For awhile, they were trying out a gluten free and casein free diet for their young son, but it wasn’t making much of an impact…so they dropped off the wagon for now. That being said, for a few weeks now, Michelle (that’s one of said neighbors) had been mentioning that Kroger now carried gluten-free and casein free cookies in the refrigerated section. I am rarely over that way, so after feeding me delicious red lentils for dinner (they had bison burgers, but she made these AMAZING lentils for me and for others to use as a side), she was packing up leftovers. They were keeping the remaining gluten-free and vegan corn pudding I made and she surprised me with a package of the very cookies she was talking about.

The Immaculate Baking Gluten Free Fudge Brownie Cookie Dough!

Immaculate Baking began with a cookie. Now that’s the best start to any story, don’t you think? Creator, Scott Blackwell used his garage to manifest a simple dream…to create perfect, mouth-watering, wholesome, homemade cookies that he could share with the world. Today, that dream is becoming a reality. Immaculate Baking offers cookies, sweet rolls, biscuits, pie crusts, and even…gluten-free cookies. All products remain true to the company’s commitment to use simple and carefully-selected ingredients…so that every bite is packed with amazing, mouth-watering, crave-worthy flavor and texture.

I have had the Gluten Free Chocolate Chip Cookie Dough that is made by Immaculate Baking, and have to still give the Gluten Free Peanut Butter Cookie Dough a try…but last night was all about chocolate. My roommate was craving it and I never say no to a cookie or chocolate. Two of my favorite things. So, out of the refrigerator (after being in there less than 24 hours) and onto a baking sheet these went. Yep…it is that easy. These break and bake cookies are little balls of dough that you pull apart and then set on the baking sheet. Place in a preheated 325°F oven for about 13-15 minutes and…at the end…you get an amazing, chocolatey-scented home…and fantastic little rounds of cookies.

Of course, the test is always with the taste. And so, I dished one up to my roommate and one to me. One bite…one bite and I was in chocolate cookie heaven. This reminded me, at first bite, fresh from the oven, of a warm pudding cake that I used to beg my mom to make for me. Fantastic chocolate flavor. Rich, chewy, and decadent. These are an amazing, chewy bite of cookie. Think about merging a dense, chewy brownie with a cookie…and that happy marriage is what this cookie is all about. I was enamored with it. I was lucky to hold myself to one. That’s how good these are. This is everything a cookie, gluten-free or not, should be. I’m beyond impressed.

Let’s talk ingredients, shall we? The Immaculate Baking Gluten Free Fudge Brownie Cookie Dough is made from palm fruit and canola oil, semisweet chocolate pieces (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), powdered sugar (cane sugar, corn starch), potato starch, cane sugar, tapioca starch, rice flour, eggs, molasses, cocoa pressed with alkali, water, vanilla extract, xanthan gum, sea salt, guar gum and baking soda. These cookies are certified gluten free.

As far as nutrition goes, the decadent Immaculate Baking Gluten Free Fudge Brownie Cookie Dough makes 12 cookies…and a serving size is 1 of these cookies. This one cookie will provide you with 150 calories, 8 grams fat, 3.5 grams saturated fat, 0 grams trans fat, 5 mg cholesterol, 55 mg sodium, 19 grams carbohydrates, less than 1 gram fiber, 12 grams sugars, and less than 1 gram of protein. A sweet, not going to fill you up treat.

When a cookie that you don’t even have to dirty a bowl by mixing up a bunch of ingredients can spark memories and satisfy the biggest chocolate craving, you know something is amazing about them. Immaculate Baking made a cookie that is for the serious chocoholic. This cookie monster was beyond impressed…because it was everything I wanted in one perfect cookie. And, with the chewy and fudgy texture, you’d never guess these were gluten free.

I’m in a chocolate cookie coma…and I’m happy there. Join me!

November 10, 2015

Product Review: Ian’s Natural Foods Gluten Free Onion Rings

Product: Ian’s Natural Foods Gluten Free Onion Rings – $5.99+

If there is a food indulgence that I miss the most…it’s being able to eat onion rings. I mean, there are few things as amazing as biting into a savory, salty, fried ring of vegetable goodness. Sure, it’s not healthy, but it’s been ages since I’ve had good onion rings.

I have, on occasion, made a batter, thick-sliced an onion, poured oil into a pan and made my own…but that’s a lot of hassle. And I always make way too many and my roommate and I eat them all and then feel like we just ate the entire State Fair afterwards. Needless to say, I haven’t made gluten-free onion rings in a very, very long while.

Then, while out at Raisin Rack this past Halloween weekend, I was filling up a basket with gluten-free treats, when my roommate comes skipping over and drops a sack of something into the basket. Lo and behold…it was gluten-free onion rings.

The gluten-free angels sang and a heavenly light shown down from the fluorescent lights of the natural food store.

Ian’s Natural Products is the creator of the Gluten Free Onion Rings. I was a bit hesitant, however, as things have been pretty hit and miss with Ian’s Natural Products gluten-free (basically allergen-free) selection. I love the French Bread Pizza…but disliked the French Toast Sticks. Go figure. But, I’m never to turn my nose up at trying a product I haven’t had before.

Especially when it’s onion rings.

And especially when there is an option to bake them instead of frying them (there is a frying option too…but…I went the healthier, more hassle-free, less clean-up route).

Ian’s Natural Foods was created in 2001, when the founder wanted to be sure his son, Ian, received natural and nutritious foods – ones that didn’t contain artificial ingredients, clors, preservatives, and other unacceptable and unhealthy ingredients. Frustrated with the lack of options, he took matters into his own hands and decided to do something about it…for everyone.

The primary focus of Ian’s Natural Foods was to provide tasty, all-natural and organic foods, which expanded to gluten-free foods for kids. It began with kid favorites, like chicken nuggets and patties. Then…grew from there.

Today, Ian’s is part of the Elevation Brands’ family and has grown into a national brand with 35 products sold throughout the United States and Canada. This brand makes it easy for families to manage food allergies by providing a wide variety of allergy-friendly meal solutions, all of which are made with simple, honest ingredients and no preservatives, no artificial ingredients, no trans fat, and no added hormones or antibiotics. Everything you need to know is summed up in the motto of Ian’s Natural Foods: “Trust made simple.”

So, it was Sunday afternoon and after a morning spent swimming and wrapping up a few errands, my roommate and I returned home and needed a small bite to eat to tide us over until our dinner that evening with the downstairs neighbors. I have been trying to clear a few things out of the pantry, fridge and freezer, and after she mentioned tater tots (we didn’t have any), I reminded her we had the Ian’s Natural Foods Gluten Free Onion Rings in the freezer. That made her happy…and so I set out to prepare them.

I got out a baking sheet and poured the contents of the bag onto the pan and spread out the onion rings so that they weren’t crowded and all were in a single layer. Then, I put them into an oven (which I preheated to 450°F). I then baked the onion rings for 10 minutes before flipping them over and letting them back another 5 minutes to get them nice and crispy. And then…I served them up.

The Ian’s Natural Foods Gluten Free Onion Rings are the answer for anyone one who has been craving a gluten-free take on a classic diner food…the onion ring. The onions are sweet and delicious, and coated with their special homemade batter, which comes out perfectly crispy…yes…even when baked. I loved the flavor. It had this sweet yet savory flavor to them. The cornflake crumbs bring this amazing flavor, and give the onion rings a great crunchy texture and they even golden up slightly in the oven. These are a perfect, simple, hassle-free product that will satisfy your onion ring craving. You don’t even have to be gluten-free to appreciate these. My roommate has had great onion rings (she doesn’t have to eat gluten free) and she said these were fantastic…especially since they are a frozen product.

Let’s talk ingredients. Ian’s Natural Foods stands by their promise of using real ingredients. The Gluten Free Onion Rings are made from onions, coated with batter (water, yellow corn flour, corn starch, sea salt, gralic powder, baking powder) and breaded with cornflake crumbs (milled corn, sugar, salt). These are cooked in non-GMO expeller pressed canola oil. The Ian’s Natural Foods Gluten Free Onion Rings contain no wheat or gluten, no milk or casein, no eggs, no nuts, no soy, no preservatives, no artificial flavors, and no artificial colors.

As for nutritional information, the Ian’s Natural Foods Gluten Free Onion Rings make for a good side or snack, especially if you opt to bake them in the oven instead of deep fry or pan fry them. A serving size of the Gluten Free Onion Rings is 5 rings (70 grams) and there are 4 servings per bag. This serving will give you 130 calories, 6 grams of fat, 0 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 115 mg sodium, 18 grams carbohydrates, 1 gram fiber, 2 grams sugar, and 2 grams protein. They won’t fill you up, but you will love every single bite of these.

I think Ian’s Natural Foods has won my heart back again with their Gluten Free Onion Rings. What a great product that definitely helps with any of those longing cravings that strike for this delicious treat. Bake it up and help yourself. You’ve earned it.

November 6, 2015

Recipe: Gluten Free Magners Hard Cider Brown Butter Waffles

So…it’s a thing that we do whenever there is a weekend at my friend Jenn’s house (aka: Weekend at Jenn’s)…where we bake up or cook up something different, fun, unsual, and (hopefully) delicious every Sunday morning. It’s nice because it’s a great way to spend the morning, and, it means that Cathy and I depart with full bellies to get us home to Louisville. It’s a fun little tradition. And, both Jenn and I make it a point to find interesting recipes to attempt each time.

Except, as this past weekend approached, we realized we hadn’t done our usual scouring of Pinterest for something new, exciting and fun. So, aside from the Pink Salad (a must!) that she makes and that we managed to eat in 2 days, we thought of revisiting the the Gluten Free Strawberry Breakfast Cake, which we made the last time we were there. And, while this was definitely a tasty option, I was in the mood to try something new.

And, for some reason, I was thinking waffles!

So, after a bit of google-fu, I stumbled across the website Buttercream Blondie: Flirt With Desserts. And the google search that brought me there involved Magners Irish Cider (the best hard cider!) and the word…WAFFLES. Hence, her recipe for the Magners Hard Cider Brown Butter Waffles. Jenn and I simply had to swap out the flour with some of the gluten-free ones she keeps on hand (because she is awesome like that!) and we had breakfast in the making. We also adjusted some of the measurements because we were not going to open up a bottle of Magners and only use part of it at 8 am in the morning. Not happening. So, below is the adjusted recipe to fit my diet and what we had on hand! Guess what…theses were phenomenal.

Mickey shape not required…but with a Disney trip in the planning stages, I figured it was appropriate!

Recipe: Gluten Free Magners Hard Cider Brown Butter Waffles

Gluten Free Magners Hard Cider Brown Butter (Mickey) Waffles

Servings: 7-8 (depending on waffle iron)
Time: Prep 15 minutes; Cook 10 min per waffle

Ingredients for Waffles:

2 cups Gluten Free All Purpose Flour (we used King Arthur Gluten Free All Purpose Baking Mix)
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons light brown sugar
4 ounces unsalted butter, browned (or Earth Balance Vegan Butter)
1 bottle Magners Irish Cider
1/4 cup whole milk (or non-dairy milk)
2 eggs, separated
1 teaspoon vanilla extract

Ingredients for Magners Syrup:

1 bottle Magners Irish Cider
1/2 cup light brown sugar
1 tablespoon unsalted butter (or Earth Balance vegan butter)

Directions:

Make the syrup.

Bring Magners and light brown sugar to a boil in a medium-size sauce pan.

Reduce heat to medium and allow mixture to buble away for about 10-20 minutes. It should reduce down to about 5 ounces or so. Stir in 1 tablespoon of unsalted butter.

Meanwhile…make the waffles.

Brown the butter. To do this, simply start melting butter over medium heat in a pan with a light-colored bottom so that you can keep track of the color. Swirl the pan occasionally to be sure that the butter is cooking evening. As it melts, the butter will begin to foam and the color will progress from lemony-yellow to golden-tan, and finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter to a heat-proof bowl to cool.

Heat the waffle iron.

In a bowl or measuring cup, mix together the milk (dairy or non-dairy), vanilla extract, and 2 egg yolks.

In a larger bowl, mix together all the dry ingredients (flour, baking powder, salt, brown sugar).

Add the cider, milk-yolk-vanilla mixture, and browned butter to the dry ingredients and whisk together until smooth.

Whip up 2 egg whites in a clean bowl until stiff peaks form. Fold the egg whites into the batter.

Spoon into waffle iron and cook until golden brown.

ENJOY!

~*~*~

Let me start by saying that I think that this syrup is the best syrup I have ever had the pleasure of drinking…er…pouring over my waffles. It is sweet and delicious and amazing. And yes…tastes like Magners (aka: BEST HARD CIDER EVER!). And when paired with a waffle, that has a batter that is prepared with the fizzy goodness of Magners, well, you have a winning combination. The waffles were crispy, golden, amazing on the outside, and boozy, soft, and warm on the inside. It was Disney Boozy Breakfast perfection. And I was one happy waffle-eating gluten-free girl.

This recipe is phenomenal. Especially the syrup. Just don’t over reduce the syrup or you’ll end up with Magners caramel…which happened to us on our first attempt to make the syrup. We ended up with boozy Magners caramels though, so it all worked out okay. And the second batch of syrup cooked up perfectly while I made Mickey waffles with the boozy-good batter. Best. Breakfast. Ever.

November 6, 2015

Restaurant Review: Bake Me Happy, Columbus, Ohio

Restaurant: Bake Me Happy, Columbus, Ohio

Okay…technically this is not a restaurant. There is no open seating, no tables, no hostess…none of that. This is a bakery. Not just any bakery though. This bakery has huge kitchen space to work out of, and in turn, offers up quite a lot of gluten-free goodies in their store.

Bake Me Happy was started by the lovely Wendy and Letha, committing themselves to making each and every bite that you have from their products the most decadent thing you’ve had since sliced bread. Sliced bread, however, is not on their menu. After being self-diagnosed with gluten intolerance in 2006, Wendy immediately felt relieve from a life of digestive issues. The only problem was…the gluten-free food choices available lacked flavor and texture, seriously limiting what she would be willing to consume (and who can blame her!?). After many years of self-study, she decided to take the plunge and signed up for an immersion course at the Culinary Institute of America, experimenting with recipes and trying them out on unsuspecting friends. Soon, both friends and family began requesting her treats for parties, and none of them were gluten intolerant. From there, Wendy expanded and began offering her products to the public. And from the huge response she got from her goodies…Bake Me Happy, the bakery, was born. And because Wendy understands what it is like to have a food intolerance , you can guarantee that she takes great care and pride in the products that she puts out for the public. Not only does she understand the importance of what she does, she also knows that a perfect recipe cannot be rushed and that the best things in life are worth waiting for.

Just over a month ago, I wrote up a review on Bake Me Happy’s Cream-Filled Spongies (think Twinkies), which I found in the freezer at Raisin Rack in Columbus, Ohio. While they were…okay…they didn’t wow me. And in response to my post about their product, the owners very kindly invited me to check out the bakery the next time I was in the Columbus area. As one of my best friends lives in that area, I make the trip there numerous times a year. And…this past Halloween weekend…that was where you found me. And, I recalled their invite to check out what fresh goodness they had at their bakery, instead of a freezer at a natural foods store…so…that morning after breakfast, my friends and I journeyed over to their Merion Village retail location to check out what fresh goodies awaited.

First of all, I was completely blown away by the amount of space they had in there. HUGE location. I am so accustomed to my gluten free bakeries being little, tight spots that have a few seats and a small kitchen. Not to say they don’t turn out quite a lot of products (Annie May’s Sweet Cafe and Cherbourg Bakery, I’m looking at you!), but this kitchen space was unbelievable. You step inside and it’s just open and not congested, even if there is a line. It was nice. Their storefront contains a counter that was jammed full of fresh baked goodness, and a smaller fridge that kept items like their cheesecake bars and other dairy-based goodies chilled and fresh. It was organized. It was adorable. And I already knew I wanted one of their soft t-shirts before I left. HA!

Bake Me Happy's Gluten Free Pumpkin Cream Cheese Mummy Tart, Gluten Free Lemon Blueberry Bundt, and Gluten Free Pumpkin Spice Donut Muffin — Bake Me Happy’s Gluten Free Pumpkin Cream Cheese Mummy Tart, Gluten Free Lemon Blueberry Bundt, and Gluten Free Pumpkin Spice Donut Muffin

So, after going back and forth on a few items (I really wanted one of the huge Apple Dumplings, but the roomie, who I was splitting everything with, was less enthusiastic), we finally got our turn at the counter and we made our selections, keeping it reasonable and promising to return to try more. So, four items. It was hard to narrow it down. In the end, we ended up going with a Pumpkin Cream Cheese Mummy Tart, a Pumpkin Spice Donut Muffin, a Lemon Blueberry Bundt, and (not pictured above because I devoured it on the car ride home) a Almond, Coconut & Chocolate Chip Scone. In addition to that (and for a later blog) I purchased a box of their Take-And-Bake scones in the Blueberry, Goat Cheese & Basil flavor (roomie’s choice!).

So, let’s start with what I ended up eating first. The (not pictured) Gluten Free Almond, Coconut & Chocolate Chip Scone ($3.50) sounded like a dream to me. Like…a baked treat version of an Almond Joy. Delicious, right? Absolutely right!! This is the first time I have had a gluten-free scone that lived up to the scone name. I make scones, but none of them get the layers of pastry, and that flaky and crumbly texture to them. This one had exactly that. It was the most perfect scone I have had since going gluten free. It had that hard outer layer and inside was a dry, crumbly, but not dense. More biscuit-like. I was in love. And the blend of the sweet coconut and chocolate with the nuttiness of the almond made for more love and praise than I can even convey in words here. Needless to say, the scone was devoured in record time. And I loved every single bite. I might have licked my fingers clean too. You can get Bake Me Happy’s Gluten Free Scones in the following flavors: Almond, Coconut and Chocolate Chip; Ham, Cheese and Chives; Maple Cream, Bacon and White Cheddar; Blueberry, Goat Cheese and Basil; Jalapeño, Pepper Bacon and Pepper Jack Cheese; Apricot, White Chocolate and Macadamia Nut; and Dill, White Cheddar and Stone Ground Mustard.

As I visited the bakery on Halloween, they had quite a few Halloween themed treats. One of these was the adorable Gluten Free Pumpkin Cream Cheese Mummy Tart ($3.50 (I think…)). I mean, come on…they are tarts that look like mummies. Eyes and everything. Bonus…pumpkin flavored. YUM YUM!! This was the first thing I ate the next day when I set out to devour half of each pastry (with my roommate, who is not gluten-free) consuming the other half and giving me her thoughts. I loved, loved, LOVED the light and flaky pastry that these tarts are made from. It reminded me of puff pastry…flaky, buttery, amazing, delicious, heavenly. And the pumpkin cream cheese filler was the perfect amount. Not too much. Not heavy handed. But just enough to make it feel like you were taking a bite out of an amazing pumpkin pie. I was in pumpkin-everything heaven, let me tell you!! So happy. The first thing I said to Cathy when I took a bite was, “OH MY GOD THIS PASTRY!” Blown away. This was the first pastry crust that has actually impressed me since I’ve been gluten free. Total win. Totally want another one…or ten.

The Gluten Free Lemon Blueberry Bundt ($4.50) was Cathy’s (the roomie) choice when it came to items that we selected. She is a sucker (see what I did there?) for anything lemon. So, I had a feeling when we were making our selections that she would go that route. Next time I want a flippin’ apple dumpling. Because I have never seen a gluten free apple dumpling before. But…no matter. The bundt cake was dense, but not heavy. I loved how moist and sticky good this little cake was. The blueberries brought a nice pop of sweetness. Cathy didn’t think there was enough lemon flavor in it, but I thought it struck a nice balance. The lemon was complimentary to the blueberry, not overpowering or underwhelming. Just right. I might have saved this for my last bite because, while dense, I found the texture quite light, airy, and amazing. And I thought the flavor was above and beyond what I expected. Crazy good.

And, last but not least, falling under the category that if it’s pumpkin I want to eat it…is the Gluten Free Pumpkin Donut Muffin ($3.00). Strangely enough, this turned out to be Cathy’s favorite thing that we bought at Bake Me Happy. I was shocked when she told me that. But, quite honestly, this was one of the most perfect gluten-free donut anythings that I’ve had in a long time. The texture was perfect. Not too dense, but not too light either. Perfect balance. The flavor was AMAZING. Seriously. It was pumpkin, and it was rolled in this fantastic cinnamon sugar topping that made each bite both savory and sweet and I loved it. I devoured each and every forkful. And I wish I had bought more of them. Pumpkin flavored or their standard donut muffin, it wouldn’t matter. This is the consistency of donuts that I’ve been searching for…for years now. Nailed it. And I loved it enough to lick the plate. No joke.

I have to say…fresh beats a freezer any day and Bake Me Happy sure did impress me with their fresh, made right there in the bakery, treats. There was so much to choose from and not enough room in my budget or stomach for all of it. That being said, I happily am ready to bake up some scones this weekend. And I can’t wait to add this place to my list of stops for every single time I visit Columbus, Ohio. I was beyond impressed. And the staff was so friendly and helpful. I didn’t get to meet the owners, as they were at the Celiac Conference that was going on (and that I didn’t know about until Friday as I was traveling), so hopefully next time I will be able to talk them up some.

If you are in or around Columbus, make it a point to drop by Bake Me Happy. Buy a shirt (they are SO SOFT!) and buy up their goodies. You won’t be disappointed. Not one bit. They certainly changed my tune. Fresh is best. And why not get some great gluten-free treats fresh out of the kitchen of a place that loves to bake up happiness?

November 5, 2015

Product Review: Gratify Gluten Free Tuscan Herbs Baked Bites

Product: Gratify Gluten Free Tuscan Herbs Baked Bites – $2.99

When it comes to gluten-free bites, very few do it as deliciously well (or as affordable) as Gratify Gluten Free. I first became familiar with this brand when out shopping at Meijer, seeing shelf-after-shelf of their pretzel varieties…including both yogurt and milk chocolate covered varieties. During the holidays last year, a dark chocolate peppermint version was introduced to the market. You better believe I devoured that bag. By myself. In an airport. And I didn’t feel any shame. Not one bit.

That’s the thing about Gratify though…it’s the little brand with the big promise of fitting tasty snacks into your lifestyle. And when a company that focuses on gluten-free snacks states that they are “obsessed with great taste,” you expect them to deliver all the high notes of flavors and textures. You want to be able to break these out at a cocktail party and not have anyone glance at them sideways and give you the “that must taste like cardboard” eyebrow and then ignore the snacks entirely.

Whether gluten-free or not, Gratify definitely knows how to deliver on their promises. With simple and basic products, these are as “reliable and comfortable as your favorite pair of jeans.” Flavors are big and bold, and textures are so amazing that no one would guess these were gluten-free…unless they read the box. Be proud of your gluten-free snacking tendencies. Don’t hide the box…because this brand knows how to keep you and your guests…”Gratified.”

See what they did there? HA!

With all that being said, I had never seen a box of the new Gratify Gluten Free Baked Bites Crackers. In fact, I had no idea they even existed until I was at Raisin Rack in Columbus, Ohio and found them on the clearance shelf. Seriously. For $1.99 on sale. HELLO! Into my big basket of gluten-free goodness it went, and with a gluten-free and vegan chickpea noodle soup on tap for dinner tonight, I figured there was no better time to bust out these crackers than now.

Because soup and crackers…are BFFs.

The boxes that were available at Raisin Rack for the Gratify Gluten Free Baked Bites were the Tuscan Herbs flavor, although these bite-size crackers (they look like mini saltines, no joke!) also come in Original, Everything, and Cinnamon flavors. I broke out the kitchen scale and measured out a serving of these adorable crackers to serve alongside a big, satisfying bowl of the homemade soup. And, guess what…

They were perfect. Absolutely perfect. Texture-wise…just as light and airy as a regular saltine, with that crumble you get when you bite down. It was fantastic to pop these into my mouth on their own or after being dipped into my soup and picking up some of the chunky vegetables that I cooked into it. Packed with great seasoning and flavor, each bite was amazing and satisfying (or gratifying). I found myself eating the crackers more on their own than in or with the soup. That, my friends, is a huge deal since I’m a bit of a dipper when it comes to things I eat with soup (sammies and crackers!). I loved these from the first to the last bite. In fact, I even have dished up servings to take to work to have with the leftover soup for lunch. Can’t go without these. Now, I just hope Meijer or some other local store that carries the Gratify brand has these in stock. I never want my pantry to be un-Gratified. HA!

So, let’s talk about what goes into the Gratify Gluten Free Tuscan Herbs Baked Bites, shall we? These adorable bite-size crackers are made from corn starch, palm fruit oil (RSPO certified), rice flour, sugar, inulin, sea salt, corn grits, maltodextrin, dehydrated vegetables (garlic, onion), leavenings (ammonium bicarbonate, sodium bicarbonate, disodium diphosphate), spices, cellulose gum, emulsifier (soy lecithin), dried yeast, dextrose, rice starch, cottonseed oil and/or canola oil, and natural flavors. These crackers are wheat free, dairy free, egg free, and contain non-GMO ingredients. They are certified gluten-free.

As for nutritional information, a serving of Gratify Gluten Free Tuscan Herbs Baked Bites is 30 grams (which is A LOT of little crackers) and there are 4 servings per box. A serving will provide you with 120 calories, 4.5 grams fat, 2 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 240 mg sodium, 21 grams carbohydrates, 2 grams fiber, 1 gram sugars, and less than 1 gram protein.

I loved these crackers at first bite. Gratify Gluten Free does manage to do something that most gluten-free crackers don’t do…and that’s taste like and feel like a real cracker. The mouthfeel, the crispy texture, the flavor…it’s all there and it’s all perfection. And that’s what really astonished me and blew me away. These crackers are perfect for every crowd…and I hope to be able to find more in my area. Otherwise, next time I’m in Columbus, I’m stocking up!

Trust me…these are worth a spot in the pantry.

November 3, 2015

Product Review: Choice Batter Gluten-Free Allergen-Friendly Lemon Poppyseed Muffin Mix

Product: Choice Batter Gluten-Free Allergen-Free Lemon Poppyseed Muffin Mix – $5.99+

I am going to be the first to admit that I get really, really, REALLY excited when I spot a product that sounds like something I would eat, or would have eaten before Celiac struck, and usually, despite trying to clean up the diet a little more, purchase it and stuff it into my pantry and fridge for use at a future date. I mean, you just never know when some sort of celebration is needed. Always be prepared.

Well, I was happily prepared a few weeks ago when my parents, after not visiting me for 5 years, came up to the area for the weekend. We had big plans, to drive up to Indianapolis and check out the Gluten Free Food Allergy Expo and then tour Indy before stopping by Cheeseburger in Paradise (Gluten Free Veggie Burger & FRIES). The expo was in-freakin-credible. Seriously. So many good vendors, freebies, and samples. It was totally amazing. In fact, my parents vowed to come back next year and make it an annual event. SO glad.

The following morning, I had every intention of introducing them to my favorite Louisville food truck, Sweet ‘N’ Savory, as it was the truck’s last outing at the American Cancer Society Making Strides Against Cancer event. After that event and one final one that evening (which we almost went to, but were too late), they were packing up for the winter and heading back to Louisiana until next April. However, my parents needed to hit the road before the event actually started, so no gluten-free crepes for them. Bummer. I was really looking forward to introducing them to Ashley and Richard, the food truck owners, and people I consider good friends!

With the plans I had come up with for breakfast now scratched, it was time for a backup. That would be…I would cook something for them and Cathy and I would hit up Sweet ‘N’ Savory for gluten free crepes when the event started. So, as my dad is not a big breakfast eater (and I am!), I asked him what sounded good. I had the gluten free harvest muffins that I baked previously in my freezer that I could thaw and warm up. I have SO MANY gluten-free pancake mixes, it’s ridiculous (but, I LOVE pancakes and waffles!). I had cold cereal, hot cereal, I could cook up eggs, make my famous breakfast hash, or…I had a muffin mix.

He said, “Muffins are fine.” And was not prepared for the, “Harvest Muffins or Lemon Poppyseed Muffins?” He decided that if he was driving home and was pulled over, he might as well fail the drug test…Lemon Poppyseed it was.

That morning, after my mom and I took a long, brisk walk together, I returned to the apartment and set out to bake them breakfast. I had found at my local Meijer store, a new brand I had never seen before when it came to some items.

Tucked into their gluten free section were these yellow and blue boxes with the name Choice Batter on them. Que the moment when I see a new product, get super excited, buy it regardless of it not being on my grocery list, and then bring it home and shove it into the pantry. I do this every freakin’ time. My pantry has a shelf dedicated to cake, muffin, brownie, cookie, all the sweets mixes! I know I’m big on dessert, but I do get carried away at times.

Regardless, this was the box I pulled out that Sunday morning and set out to bake up some muffins so my parents could hit the road with some breakfast in their tummies. Usually gluten free mixes require a lot of stuff to be added to them, but Choice Batter prides itself on being not just gluten-free, but allergen-friendly. This means that they are completely free of the Top 8 food allergies (egg, dairy, peanuts, tree nuts, fish, shellfish, wheat, and soy). LOVE that. But, with that in mind, you also have to live up to the flavor and texture test…and that, with gluten-free and allergen-free, is the ultimate test. I hate baking up something only to have it be heavy, dense, and tasting of cardboard or some other unappetizing packing material (not that I’ve had packing material, but sometimes, I think that some products must taste like it).

So, I pulled out my large muffin tin and mixed up the Choice Batter Gluten-Free Allergen-Friendly Lemon Poppyseed Muffin Mix, per my dad’s request. This was SO easy!! All I needed was a mixing bowl. Into this bowl went the baking mix from the box, 1 cup of water, and 2 tablespoons of vegetable oil. That’s it. Preheat the oven to 400°F, stir together the mix, then divide among muffin cups. Bake for 16 minutes until done. Let cool for 1 minute. Then I turned them on their side in the muffin tin (a trick I learned from Annie May (of Annie May’s Sweet Cafe in Louisville), and let them cool slightly more. By this time, my dad had emerged from the bedroom and I poured him some decaf coffee and invited him to the big plate of muffins (I baked 10 muffins total). He took one to start with and settled in to eat. My mom did the same. As Cathy and I had breakfast plans, I cut one muffin in half and we shared it…because I had to taste these fresh from the oven, of course.

Let’s start here by saying, I loved that these muffins didn’t require milk, butter or eggs. Let’s hear it for vegan baking! WOOHOO!! Second of all, I loved how well these baked up. So often, especially in gluten-free baking, baking times have to be adjusted. Not these muffins. The Choice Batter Gluten-Free Allergen-Friendly Lemon Poppyseed Muffin Mix baked up perfectly the first time. Not surprising, with all the science that goes into all of Choice Batter’s mixes. These mixes are created with a special blend of rice flours developed by the USDA – Agricultural Research Service scientists to minimize the amount of oil that is absorbed into the batter while still creating a delicious and perfect result. SCIENCE. I love it. And, it actually works. The muffins were soft, moist, and delicious. One bite and I got a small tinge of lemon flavor, but all the spongy and with that thin golden crust and that slight rise at the dome. Ah…that’s muffin perfection! And that is, quite honestly, what emerged from the oven. Happiness is a gluten free mix that delivers what I expect from a product.

The heft and texture of these muffins were great. Not too dense and heavy, but not airy and light either. The perfect muffin. I loved when I sliced it in half, the little pockets that were visible in the cake, but without being too big or too much. They weren’t sticky or heavy or dense. In fact, it was everything I expect from a muffin. These went above and beyond most muffins that I have cooked up from a mix. I was impressed. In fact, if I had only one complaint, it would simply be that there wasn’t enough of a lemon flavor to these. The lemon was there…but not enough for my liking. But, then again, I like my lemon eats to be…LEMON. Give me bold or don’t bother, right? Regardless, I thought this was a phenomenal mix and was impressed with the way these turned out. My parents took some of the leftovers home with them. I count that as a win.

So, let’s talk about ingredients in the Choice Batter Gluten-Free Allergen-Friendly Lemon Poppyseed Muffin Mix! This mix is made of a combination of rice flour, sugar, potato starch, baking powder (sodium pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), contains less than 2% of the following: poppyseeds, citric acid, cellulose, xantan gum, lemon oil, lemon juice, salt. This muffin mix, as well as all of Choice Batter’s products are free from the top 8 allergens, including egg, dairy, peanuts, tree nuts, fish, shellfish, wheat and soy. These muffins are gluten-free and vegan, free of MSG, cholesterol and artificial colors, flavors and preservatives.

As for nutritional information, the Choice Batter Gluten-Free Allergen-Friendly Lemon Poppyseed Muffin Mix does really well for all you calorie and fat watchers. Truly. A serving is 1/14 of the mix, and the mix makes…14 servings. One serving, when prepared per box directions, will give you 140 calories 2.5 grams fat, 0 grams saturated fat, 0 grans trans fat, 0 mg cholesterol, 110 mg sodium, 30 grams carbohydrates, 1 gram fiber, 13 grams sugars, and 1 gram protein.

Now that I know about Choice Batter and the good results I had from the preparation of the Gluten-Free Allergen-Friendly Lemon Poppyseed Muffin Mix, I can’t wait to try more offerings from their product lineup. And with a company founded on a desire to develop healthy, great tasting, gluten-free and allergen-friendly so everyone can enjoy food together…their promise to deliver a taste you can love in a brand you can trust is right on the mark!

Choice Batter was founded with a desire to develop healthy, great tasting, gluten-free and allergen-friendly products the entire family can enjoy. Our promises is to deliver “A Taste You Will Love, a Brand You can Trust.”

October 19, 2015

Product Review: Sweet Note Gluten Free Pumpkin Spice Bagels

Product: Sweet Note Gluten Free Pumpkin Spice Bagels – $7.25+

As much as I want for the weather to stay warm and mild…it’s already cold outside. The nip of fall is in the air, and while I do love this time of year, there is one thing even more important that I can count on around this time:

PUMPKIN SPICE…EVERYTHING!

And while this is a lot easier to come by when you don’t live in a bubble (aka: food allergies), it’s little things like non-dairy pumpkin spice flavoring in coffee…and my homemade (because no one else has made it yet) vegan pumpkin ice cream. And it’s Sweet Note Bagel Girls getting me all kinds of “OH HELL YES” with the return of their Gluten Free Pumpkin Spice Bagels.

Seriously, these ladies are my new BFFs. OR…as they say on their Twitter account, GFFs (Gluten Free Friends). If they ever want to sponsor an athlete to endorse their stuff, I am their girl. Because when it comes to things that runners (and New Yorkers, mind you) love…it’s BAGELS! Especially this native New Yorker who just happens to be…a runner. And while the gluten-free market has a good number of companies that have gluten-free bagels out…none have tasted like the actual real thing…until Sweet Note Bakery found me and enticed me to give them a try.

They totally peaked my curiosity. So, without any further knowledge about their products, without looking up any reviews as to what other consumers thought of their products, I was on their online store, purchasing half of their bagel selections. Yep, I didn’t start with just one variety. I went into this believing that these would blow me away…and thus…I ordered four (4) of their eight (8) varieties that they offered at that time. To be clear, they normally have five (5) standards: Plain, Everything, Sesame, Poppy, and Cinnamon Raisin…and they add limited time goodies like Snickerdoodle (didn’t get to try that one, so I hope it makes a return appearance this holiday season), Chocolate Swirl, and yes…Pumpkin Spice.

Sweet Note began in 2012, when founder and president, Michelle MacDonald, stepped up to a challenge. She had been baking ever since she was a child and was very passionate about it. When her grandfather and sister were diagnosed with Celiac Disease, she took the first steps on her entrepreneurial journey. Her family really missed a good New York Style bagel. (Hey…I can’t blame them…I know this feeling all too well). So with a lot of experimentation and trial and error, MacDonald perfected the recipe, getting huge approval from her family (also bagel lovers). Gluten-free bagels that taste good?! It was a reality. Sweet Note Bakery’s vision is to make gluten-free options more readily accessible. Those of us who live with Celiac understand how isolating this disease can be, when you can’t have a meal while out with friends and family, be it at a restaurant or a ballpark, or wherever your adventures take you. MacDonald wanted to change that…one gluten-free bagel at a time.

This is truly a love story between me and these bagels. Every single flavor has been outstanding. No joke. You know, I’m very blunt about things I eat and if I don’t like them, you know it. There is nothing NOT to like about the bagels that Sweet Note Bakery puts out there. Fantastic quality…fantastic flavor. Never once have they let me down. And that’s why all other bagels stay in the freezer section now…and Sweet Note is the only one that actually makes the journey home to my own freezer.

Now, let me be the first to admit…I am a pumpkin spice junkie…fanatic…enthusiast. I love all things pumpkin. So, when I discovered that they were bringing back Pumpkin Spice for a limited time to their bagel line-up…I treated myself to a birthday present and purchased a package of them. I was out of town a lot, so I’m just now getting to devour…I mean…taste them. But with things finally settling into a rhythm…I pulled these bad-boy bagels out of my freezer this morning to have for breakfast.

I grabbed two of them (one for me and the other for my non-gluten-free roomie!) and got onto thawing them in the microwave. You don’t bring these to room temperature like most gluten-free foods. Just 1 minute or so in the microwave, until they are squishy soft, and you’re golden. Cool them for a moment, slice in half, and toast. I will note, the Pumpkin Spice are special because you actually see flecks of orange pumpkin in the halved bagel itself. Love that. Because I don’t own a toaster, these bad boys went into the oven. They smelled amazing as they toasted away, getting to that perfect level of golden on top. Out they came, cooling for a moment…then I topped off one half with vegan cream cheese and the other half with organic pumpkin butter. I passed one plate off to my roommate and, after pouring myself a cup of coffee, I settled in to my own.

Forget pumpkin spice lattes and pumpkin spice waffles and pumpkin spice oatmeal…or whatever might be out on the non-gluten-free market…that we don’t have. We have one better. We have The Great Pumpkin of all things pumpkin spice: Sweet Note Bakery’s Gluten Free Pumpkin Spice Bagels. OH YEAH! Real…REAL New York-style bagels here…made from real ingredients and not all that processed…stuff. These bagels have to be filled with hocus-pocus, because they are, perhaps, one of the best things I have ever had for breakfast. The bagel itself is full of pumpkin flavor. No skimping there. And that’s important, when you bill yourself as a “pumpkin spice”…whatever. So often, that flavor goes missing…but not here. It is spooky how much flavor is packed into these dense, little bagels. The crust of the bagel was toasted and crisp…the inside…chewy and just…filled with pumpkin goodness. I was blown away. And, even as I told myself to savor each bite, I think I hoovered the bagel like it was candy. I’m thinking another order is happening in the very, very near future.

So, let’s get down and talk about some of what goes into making the Sweet Note Gluten Free Pumpkin Spice Bagels. These bagels are made from Love (yes…an actual ingredient!), Water, White Rice Flour, Tapioca Flour, Sweet White Rice Flour, Sorghum Flour, Sugar, Cane Syrup, Pumpkin, Carrots, Molasses, Yeast, Xanthan Gum, Psyllium Husk, Salt, Cinnamon, Vanilla Extract, Nutmeg, Cloves, Ginger. Note…all recognizable and real ingredients. These bagels are gluten-free, soy-free, egg-free, dairy-free, vegan, and non-GMO.

As far as nutrition goes, you’ll love these stats like I love pumpkin! A serving size is 1 bagel (128 grams). This serving will give you 260 calories, 1 gram fat, 0 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 300 mg sodium, 62 grams carbohydrates, 3 grams fiber, 10 grams sugars, and 4 grams of protein. I said it before, and I’ll say it again, it’s amazing how much more filling a food is when it’s made with real ingredients. These bagels will definitely get you through your morning!

What are gluten-free bagels made of? Pumpkin Spice and everything nice…if you’re talking about the return of Sweet Note’s Gluten Free Pumpkin Spice Bagel. And if you’re not, then you should be…so head over to their Web site and place an order. Don’t delay…these are only around for a limited time!

And…if you haven’t already, you might as well order some of their standards while you’re on their page. I promise you…you’ll fall in love with these bagels too.

Sweet Note Gluten Free Pumpkin Spice Bagel with a schmear of vegan cream cheese and organic pumpkin butter