Bread – Page 10 – 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: Dinner Tonight Burger Seasoning

Product: Dinner Tonight Burger Seasoning – $3.95+

Maybe it’s the “end of summer” last call in this month’s Cuisine Cube, but I was hit up with a product I couldn’t eat (Field Trip Cracked Pepper Turkey Jerky) as a vegetarian, and then, as I was eagerly pulling products out of the box…noted the burger sauce and the burger seasoning.

You’d think I would do as I did with the turkey jerky and put it in the break room as fair game for any hungry or burger-loving co-workers. But not me. You see, one thing I love doing is creating products in my kitchen. And never have burgers been completely limited to meat. Especially where I am concerned. What I did was started to ponder what a vegetarian could create using these products meant for burgers and lo and behold…it came to me.

I decided I would create a veggie burger (using green lentils for the main source of protein) and figured I could use the Dinner Tonight Burger Seasoning Mix as I would if I had been cooking with meat. It was brilliant. It was…a good reason to dig out those lentils.

Last night, I donned my skull and crossbones apron and set myself to work, creating my veggie burger. Lentils, mushrooms, and more all got cooked up, and after giving it a little mash, in went the seasoning. I immediately loved how light and citrus-y it smelled. It had this very bright aroma to it and I knew it was really going to elevate my veggie burger. Happiness. I chilled the base and after about 30 minutes, pounded out about 10 actual patties, freezing 8 of them and using two for dinner (one for me and one for the roomie!). Some olive oil on my skillet and down went the patties. No cheese necessary…I was topping these with Russian red kale and green tomato.

Within a couple of minutes, the burgers had a beautiful sear on them and I lifted them off the skillet and put them in the gluten-free buns (which I purchased from my local gluten-free bakery, Annie May’s Sweet Café). Dinner was served (with a side of smashed purple potatoes!). I topped these off with the Charleston Gourmet Burger Co. Burger Sauce (see next review!) and then…settled in to see how my own play on a veggie burger came out.

I can honestly say, thanks to the Dinner Tonight Burger Seasoning, I didn’t need to add anything more to these burgers as I formed the base. No extra salt. No other spices or herbs. This was just what these lentils, mushrooms, and other veggies needed. The seasoning itself wasn’t too strong, but you could definitely taste the variety of flavors that made up this mix. The veggie burgers that I made with the Dinner Tonight Burger Seasoning were pure perfection…especially when it came to balancing flavors. Brilliant.

The Dinner Tonight Burger Seasoning Mix is made from garlic, thyme, black pepper, salt, lemon zest, cayenne pepper, onion, parsley, natural lemon juice powder, sugar, and citric acid. This mix is all natural, cholesterol free, and gluten-free. And…it’s perfect for carnivores and herbivores alike. Trust me.

A serving of the Dinner Tonight Burger Seasoning Mix is 1 teaspoon. This one serving will provide you with 5 calories and less than 1 gram of fat. You will be taking in 135 mg sodium. Finally, this serving gives you 0 grams of protein and fiber.

Once again, Cuisine Cube provided me with a product I never would have known about or tried…but thanks to it being in my cube, I found a purpose for it. I’m not going to let a vegetarian keep me from trying whatever I can in these boxes of happiness each month. The jerky was one thing…but burger seasoning…hell, I can figure out a use for that! One delicious veggie burger later, not using it with a meat base made no difference, this seasoning mix should be raved about. Absolutely loved it. And now, I have my first official recipe for my own cookbook.

Thank you Dinner Tonight and Cuisine Cube!

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

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: 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!

July 21, 2014

Recipe: Roasted Garlic, Cheddar and Chive Biscuits

This spring, my roommate and I decided to take on a new challenge. This challenge was…we were going to see if we could…possibly…grow our own herbs. We actually picked up a little kit from a local store that gave us five different herbs to grow. Sadly, the cilantro and the parsley didn’t quite survive the first wave of heat and humidity, despite our best efforts. This left us with chives, basil and oregano. So far…they’ve been doing well. The break in the hot summer weather has worked in favor for those three herbs, at least.

Well, the chives were getting a bit crazy and I was informed by the roomie that we needed to use them. And I know how she loves biscuits. Does she ever love biscuits…

So I promised her that I would make her some biscuits that included chives in some way, shape or form. I also know that she loves cheese and she loves garlic. I found a base recipe for some flaky biscuits on a blog called Whole and Heavenly Oven…and then made my own adjustments to make it work within my own diet restrictions. I will note that I didn’t roast my own garlic. I had a jar of roasted garlic in my fridge, so I used about 2 tablespoons of the garlic instead of roasting a head of garlic myself. But, roasting garlic is easy and I’ll include those instructions from the original recipe in case you don’t have the jar of roasted minced garlic like I did.

Recipe: Gluten-Free Roasted Garlic, Cheddar and Chive Biscuits

Servings: 20
Time: Prep 50 minutes; Bake 15 minutes

Ingredients:

1 small head of garlic, top cut off*
1/2 teaspoon olive oil*
4-1/2 cups flour (I used Better Batter Gluten-Free All Purpose)
4 teaspoons coconut sugar
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1-1/4 cups cold butter, cubed (Earth Balance is a great non-dairy option)
1 cup shredded cheddar cheese (Diaya is great for a non-dairy option)
2 tablespoons fresh chives, chopped
2 cups buttermilk (I used unsweetened almond milk)*NOTE: If you are using the jarred minced roasted garlic, you don’t need these ingredients.

Instructions:

If you are roasting your own garlic, preheat the oven to 400°F. Place garlic in a small baking dish and drizzle with olive oil. Cover with foil and bake for 35-40 minutes, or until garlic is soft. Cool slightly then finely chop. Set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

Using a pastry cutter, or your fingers, work in cold butter, shredded cheese, chives, and chopped roasted garlic until crumbly.

Pour buttermilk over all and gently stir until a shaggy clump of dough forms.

Turn dough onto a floured surface and gently knead until dough is smooth.

Pat dough into a 3/4 in circle. Using a biscuit cutter, cut out biscuit shapes and place on parchment paper-lined baking sheets. Keep doing this until all the dough is used up.

Bake biscuits at 400°F for 15-18 minutes, or until lightly golden. Cool on wire cooling racks.

Store biscuits in an airtight container at room temperature up to 3 days.

~*~*~

Much to my delight (and I admit…surprise), what emerged were these golden, flaky, amazing biscuits. My roommate had one hot from the oven and she raved about the flavors. These will be part of our breakfast lineup this week for certain. I already scrambled up eggs and placed between a sliced biscuit with some greens for breakfast this morning. HUGE win on the breakfast front. I will definitely be making these again!

July 17, 2014

Product Review: Katz Gluten Free Lemon Poppy Loaf

Product: Katz Gluten Free Lemon Poppy Loaf – $5.79

I have to hand it to Katz Gluten Free…because they are upholding an amazing record as far as their products go. Honestly. Every time I have ordered and consumed one of their products, they have not only wowed me, but completely set the bar for other similar products that I try. And whenever they introduce something new to their lineup…I tend to order it to try it. I only do that with brands I trust. And Katz Gluten Free has more than proved itself worthy of my trust and my money.

How’s that for an endorsement?

But trust me, said endorsements aren’t just given. They must be earned.

And one thing that Katz Gluten Free does…is earn my endorsement. Whenever I am asked about gluten-free foods, I always direct the person to the Katz Gluten Free Web site…because they can get a sampler for free (just the cost of shipping) and try out some of the great items that Katz has to offer. But Katz Gluten Free is smart…and they don’t give their best away. The donuts, the bagels, the English muffins…those aren’t included in the sampler…but are definitely some of my favorite things I’ve ordered.

And now…you can add their new Lemon Poppy Loaf to that list.

Welcome to the gym morning crush and rush. This means…early morning to get up and head over to the gym…get in some cardio and weights and then get to the office. Every gym morning requires me to bring something to feast on for breakfast at the office while I begin working. This normally is something easy…something I can slap into the microwave and have it done. Always served with fruit, of course…because I like to balance things out. With the Cinnamon and Chocolate Buns now gone (oh, Katz Gluten Free…I will be ordering those again!) I looked peered into my pantry and freezer for something I could easily serve up to my roomie and I at the office.

I could have made scones…but really thought about it too late. So, baking was not happening. Not this week.

But then…there in my freezer, under some frozen fruits…I spotted the Katz Gluten Free Lemon Poppy Loaf that I ordered when I put in the order for the Cinnamon and Chocolate Buns. I mean…come on…it’s lemon. And lemon things are delicious. I removed the loaf from the freezer and set it out on the counter to thaw overnight. I got up early that following morning to do my training run, then came home and unwrapped the loaf, opened it up, and sliced it up…two slices for each of us…because it is breakfast after all. I placed these slices into a container, placed it in a cooler with our recovery drinks (chocolate milk for the roomie, and chocolate coconut water for me!) and anything else I was bringing for snacks and lunch. And my tea. Because that is important!

First of all, upon slicing the loaf I was very happy to see just how light and moist and fluffy it was. The knife slid right through it, cutting it perfectly without me hacking it to death and giving it this odd slanting slices. These were uniform and perfect. Second of all, because of the nature of the loaf being so moist, nothing like butter was needed to add to it. Could it be done, sure. But why butter up something so lemony fresh?

So, after hitting the gym and heading to the office, I set to work in the kitchen and placed two slices on each of our plates, giving them a little warming in the microwave. About 20 seconds. I served these with clementines, because citrus and citrus is always a safe bet, yes? YES! It was quick, easy, and really could have been served minus the nuking in the microwave…but I love a hot slice of bread. It’s almost like it’s fresh from the oven that way.

Brekkies…served.

I had no sooner settled into my desk after delivering Cathy her plate when my messenger blinked up with her exclamation of love and affection for the Gluten Free Lemon Poppy Loaf. I had to find out for myself. So, I picked up my fork, sliced off the corner, and took a bite.

OH…HELL YES! While Katz Gltuen Free does advertise this more as a cake…it is most certainly a sweet bread. And I couldn’t have been happier with it. The moist and fluffy lightness I described while cutting it was not an illusion. The Katz Gluten Free Lemon Poppy Loaf was not dense, heavy, or hard. It had this great brown and moist crust where it baked and inside…this gorgeous speckled loaf that just begged to be devoured. The lemon flavor was there…but it wasn’t overpowering. It was not an afterthought either. Rather, it was that perfect balance…no tartness…but definitely sweet and delicious. Happiness in breakfast form.

So, what does Katz bake into their Gluten Free Lemon Poppy Loaf? According to the package, this bread of lemon-poppy-awesomesaucy is a blend of a gluten-free flour mix (which includes brown rice flour, tapioca flour, and millet flour), eggs, sugar, brown sugar, canola oil, water, poppy seeds, baking powder, lemon extract, vanilla extract, xanthan gum, and salt. This bread is gluten-free, dairy-free, nut-free, and soy-free, corn-free and cholesterol free.

As far as nutrition goes…a serving of the Katz Gluten Free Lemon Poppy Loaf is one slice. There are 10 servings per loaf. One slice of the loaf will give you 140 calories and 5 grams of fat. You will be taking in 130 mg sodium and 10 grams of sugar. And you will be consuming 1 gram of fiber and 2 grams of protein. Another good reason to serve it up with something…you won’t be left feeling full after eating this. But…it’s so good you probably won’t care either.

Oh…yeah. If you like lemon things…lemon flavors…and just gluten-free food that tastes better than the “real” thing…you need to treat yourself to this delicious indulgence. Katz Gluten Free Lemon Poppy Loaf is a delicious slice of gluten-free heaven…and you’ll want to go back for more.

A slice of Katz Gluten Free Lemon Poppy Loaf

July 13, 2014

Product Review: Sandwich Petals Gluten Free Spinach Garlic Flatbread

Product: Sandwich Petals Gluten Free Spinach Garlic Flatbread – $3.99+

It has been a sad, sad time for me. A long while back, my local Whole Foods stopped carrying the LivWell brand products. These products not only had amazing English Muffins…but also…the only gluten-free pita bread I have ever seen in my gluten-free life. So, with that gone, I literally had to make sandwiches. Like with gluten-free bread…or gluten-free hamburger buns…or well…that’s about all.

And…I learned to live with that. Sure, there were times I convinced myself that I was going to make some sort of flatbread on my own. But nothing ever came of that. Lately, my gluten-free bread baking has been more disastrous than successful, so I honestly think I’m just scared to screw something up again.

But then I took a trip out to Colorado. And on that journey, my roommate and I drove up to Boulder, Colorado for a day. It’s tradition. We always do it. And while in Boulder, we stopped into a natural food store and just planned on perusing the aisles to kill off some time. It was Sunday, so we were waiting on some stores to open. And, with no intention of purchasing anything…we of course spotted something that we had never seen in our area before.

Sandwich Petals.

Thank those Flat-Out Sandwich Wraps out on the market…and make them gluten-free. That’s basically what these are. And that was something I had never heard of or seen before. So…I grabbed one of each type that were on the shelf and purchased them…without hesitation. Because…it might be the only way I ever get to try these.

Well, after a long journey to Detroit and back, it was World Cup Finals time and I had a few options out for dinner. My roommate chose the previously blogged about gluten-free and vegan SoL Cuisine Organic Falafel. I asked her what she wanted those on…either Amy’s Organic Gluten-Free Sandwich Thins or the Sandwich Petals in the pantry.

She chose the Sandwich Petals. And I asked her which flavor…she went to the pantry and pulled out the Spinach Garlic Sandwich Petals…because they were on top. HA! Good way to make a decision, yes?

So…there it was. I cooked up the Organic Falafel on the stovetop, and as it was finishing up the falafel, I pulled out the Sandwich Petals and looked at how to prepare them. Easy enough…either stove top or microwave. I went microwave for ease and simplicity. My top few petals were a bit torn, but they rode back to Louisville, Kentucky, in my carry-on. So…the fact that they were still in tact for the most part was a miracle. I wrapped up one of the Sandwich Petals Gluten Free Spinach Garlic Flatbreads in damp paper towels and gave them a little warming in the microwave for 30 seconds. I unwrapped each one and topped with some Organic Tahini Sauce from SoL Cuisine and then some greens and finally…the SoL Cuisine Falafel. I then folded over the Sandwich Petal and dinner was served.

The Sandwich Petals Gluten Free Spinach Garlic Flatbread was the perfect way to serve these up…when gluten-free pita bread is no longer available. Seriously. While it did get a little messy because stuff would fall out of the edges…they were packed with flavor and really sturdy. Unfortunately, since my petals were slightly torn to begin with, the mess factor was a little elevated. But, it didn’t take away from the fact that these flatbreads are made to stand up to fillings of all sorts. The Spinach Garlic flavor was not overpowering, so it didn’t detract at all from the falafel…but it added a nice bit of flavor to the entirety of the dish. I hope I can find these around here because I will be sad when I use up all three varieties that are in my pantry.

For the record, the Sandwich Petals Gluten Free Flatbreads come in Spinach Garlic, Red Chili, and Original.

As far as ingredients go, the Sandwich Petals Gluten Free Spinach Garlic Flatbread is made from a gluten-free blend of whole and milled grains (corn, flax, sesame, buckwheat, brown rice, sorghum, millet, quinoa, teff, and amaranth), water, tapioca starch, a flavor base (consisting of spinach, garlic, basil, parsley purees and extracts, salt, canola oil, and spices), raisin juice, organic agave nectar, molasses, short chain frutooligosaccharides, xanthan gum, dicalcium phosphate, sodium bicarbonate, fumaric acid, sodium propionate, and sorbic acid. Sandwich Petals are gluten-free, carbohydrate nutritionally deliberate (with less than 24 grams per petal), virtually allergen free (contains no dairy, egg, peanuts, tree nuts, shellfish, soy, or wheat), are low glycemic (diabetic and diet friendly), contain heart healthy omega 3s, are prebiotic (and helps aid in digestive system health), do not need to be refrigerated and…are really convenient.

As for the nutritional aspect of the Sandwich Petals Gluten Free Spinach Garlic Flatbread, a serving is one petal. This one petal will serve you up 100 calories and 1 gram of fat. One petal will also provide you with 120 mg sodium and only 3 grams of sugar. That is really fantastic. And finally, you will be taking in 3 grams of fiber and 2 grams of protein, so it’s enough to fill you up without making you feel overstuffed. Love it.

I really hope that my local stores start carrying these Sandwich Petals. So far, I like what I have tried and I can’t wait to see how else I can use these in recipes and with other foods. For now, they were just the bread I needed to really enjoy a tasty Mediterranean sandwich without the use of pita bread. It was the perfect substitute, allowing the filling to shine, but still being quite tasty on its own. The Sandwich Petals Gluten Free Spinach Garlic Flatbread wins in my book.

Sandwich Petals Gluten Free Spinach Garlic Flatbread with SoL Cuisine Organic Falafel with Organic Tahini Sauce

July 8, 2014

Product Review: Miracle Noodle Garlic and Herb Fettucine

Product: Miracle Noodle Garlic and Herb Fettuccine – $3.49+

Ah…my dear Cuisine Cube. You’ve brought so much understanding and…great products into my life. And I’ve only been subscribing to you for three months now (my July cube should arrive tomorrow or Thursday, I believe!). While sometimes I receive products I have heard of or tried, there are other times I get products that I’ve looked at…wondered if it was worth trying…and put back on the shelf at the grocery store, either out of fear that I’ll waste my money…or out of not being able to expand the budget.

That was the case with Miracle Noodle. We have these in our local stores. I’ve spotted them at Meijer and at Whole Foods. I’ve probably spotted them a few other places as well. But…I never bought them. Why not? They were really no different than the Shirataki Noodles I used to buy and prepare. And, it took a couple of tries for me to get used to the texture…but they weren’t…awful. They weren’t bad. And once I got the hang of how to cook them…they weren’t a bad substitute.

Not one bit.

But I just couldn’t do it. I couldn’t make myself purchase the little water and noodle-filled bags on the shelf at my grocery stores. I just…couldn’t.

But Cuisine Cube changed all of that.

I initially had other plans for dinner tonight, but then I found a recipe for corn tacos…which I need some ingredients for in order to fix…so it was time for another plan. I recalled my May Cuisine Cube had the Miracle Noodle Garlic and Herb Fettuccine noodles in it, and they were currently taking up residence in my pantry. This would be a great time to break them out…especially since I had some marinara sauce in the fridge and some vegan and gluten-free garlic bread (from my local bakery, Annie May’s Sweet Café) in the freezer. Dinner was saved.

Shiratake Pasta (Miracle Noodle) is made from the root of a plant called the konnyaku imo and is known for its health benefits for 2000 years in China and Japan. Shirataki is made from the soluble fiber of the plant and is remarkably low in calories. Like…for real! And, these noodles will absorb the flavor of any sauce or dish that you add them to. They are little noodle-y ninjas.

Miracle Noodle Garlic & Herb Fettuccine (drained and rinsed)

So, I immediately got the bread in the oven and while it was baking for 20 minutes, I got to work on the noodles. The Miracle Noodles are encased in a plastic sack that is filled with water. I cut it open and poured the noodles into a strainer. They smelled horrible. Fish-like. I remembered that from the Shirataki Noodles…but I had forgotten how pungent that scent initially was. But, it goes away. The noodles were given a 15-20 second bath under cold water and then placed into a pot of boiling water, simply to blanch them…only for a minute. Then, drain them again and place on paper towels, removing as much water as humanly possible. From here…you place them in a pan, heat them until they are dry, and then add them to your dish. In this case…the marinara sauce I had working on the stove top. Heat through…and serve.

Easy.

And…much to my genuine surprise…these were really good. One of my biggest obstacles with the Shiratake Noodles was the texture. Just rubbery and gummy and just…not pasta-like. I didn’t get that texture with Miracle Noodle. Not at all. I loved the texture of these noodles. They almost had that fresh pasta bite to them. Almost. And the flavor was amazing. This was the Garlic and Herb variety and it brought great flavor to the dish itself. No need to add any spices to the dish…these noodles did it for you. They tasted really good. To the point where I said I wanted to purchase them again…because I wanted to! Go figure! Never saw that one coming. I love pleasant surprises like that.

So, let’s first talk ingredients. The Miracle Noodle Garlic and Herb Fettuccine are made from purified water, konnyaku, garlic and herb mix, and calcium hydroxide. So…not completely free of “chemical” sounding things, but not bad either. Miracle Noodle Garlic and Herb Fettuccine is soy free, gluten free and cholesterol free.

Impressed? Wait until you read these nutrition facts! The Miracle Noodle Garlic and Herb Fettuccine contains two servings in each pouch. Each serving contains 15 calories and are fat-free. They have no cholesterol, as mentioned above, contain 5 mg sodium, and contain no sugar. These noodles have only 3 grams of carbs per serving. And they have 2 grams of fiber and no protein. So, they won’t fill you up, but they are a great low-calorie substitute for pasta. Guilt-free pasta!! That’s what I’m talking about. I’m a carb fiend…so sometimes a low-carb options is good to institute into my food regimen.

I was really set to dislike Miracle Noodle…but these were really amazing. The Garlic and Herb flavor of the noodles was a nice match to the plain marinara. The texture was perfect. And dinner was a low-carb, low calorie, delicious meal in the end. Beyond impressed and ready to add Miracle Noodle to more dishes in the future.

Thank you, again, Cuisine Cube.

Oh…and if you haven’t checked out Cuisine Cube yet…click here. You might want to subscribe yourself!

Miracle Noodle Garlic and Herb Fettuccine (with marinara)