Category Archives: Mixes
I decided to make a cake to take to a pot luck dinner yesterday. I had this Arrowhead Mills Gluten-Free Vanilla Cake Mix in the pantry, so that is what I used. I bought a few weeks ago at a grocery store in Kanab, Utah.
Because I live at high altitude, I checked the box for high altitude directions, but there were none listed. So, I added a half teaspoon of salt, and 1/3 cup of corn starch to the batter. I baked for 30 minutes, and this is how it turned out. By the way, this cake mix makes two layers. The other gluten free cake mixes I have tried only make one.
I was impressed with this cake mix. It held together well, and browned really well in the oven. It had a good taste, and even my non-gluten free friends liked it.
Overall, the Arrowhead Mills Gluten-free Vanilla Cake Mix is the best gluten free cake mix I have tried. I would buy it again.
I received a package in the mail from Nuts.com yesterday. Inside was a bag of their Gluten Free All Purpose Baking Flour and a bag of Dried Blueberries. As soon as I saw them, I knew exactly what I was going to be making! There is nothing better than gluten free blueberry muffins! (recipe here) I have tried several different brands of gluten free flour mixes, and I have to say that this one was really good. Even Fabgrandpa said he liked these muffins, and asked if I would be able to duplicate them in the future. When I get a response like that from him, you better believe I’ll be buying this product in the future.
These muffins rose up nice and high, and browned well, which I usually find is not the case with many gluten free products. And even though there is garbanzo bean flour in the mix, it didn’t have a “beany” flavor to the finished product. The dried blueberries were moist and still had a very blueberry flavor to them. They added just the right flavor to my muffins.
You may notice on their packaging, pictured above, that it says Nuts Online. They have changed their name to Nuts.com, but they are still the same company that has been in business since 1929 in Newark, New Jersey. It is still a family owned business. The old website name was Nutsoline.com, but every time they met someone and told them about their business, that person would say, “you’re Nuts.com, right”. Even Rachel Ray gave the wrong link on the air! Their website says:
“In early October, we decided to stop debating (changing the url) and officially change our name and URL to
Nuts.com in January 2012. The important thing to remember is that we are and will continue to be the same – the same family, the same values, the same quality, and the same level of care. Over time, we will replace the logo and develop new packaging, but we promise that your experience will only continue to improve.”
Nuts.com has more than just gluten free items and nuts: they also have dried fruits, chocolates and sweets, coffee and tea, snacks, and more.
Gluten Free Pantry calls their product “perfect pie crust mix” and I agree with that. I have been eating gluten free since 2007, and have been trying all kinds of gluten free pie crust recipes and mixes. This one truly is perfect.
To make this pie crust, you add 1/4 tsp baking powder, 2 Tbs sugar (optional), 10 Tbs cold butter, 10 Tbs shortening, 2 eggs, 2 Tbs cold water, and 3 tsp cider vinegar. Mix it all together, then form into a ball, and chill for 1 hour. The package makes enough dough for 4 single crust pies, or 2 two crust pies.
The instructions say to roll out the pie crust between two pieces of plastic wrap. I had better results when I sprinkled a little bit of corn starch between the layers of plastic first. The pie crust didn’t stick to the plastic wrap as much. Aside from that, it rolled out perfectly, into a thin pie crust.
Once I got the pie crust in the pie pan, I did have to fix a few tears, but it filled the pie plate completely and even held together when I decorated the edge with the tines of a fork.
I alo like about this pie crust mix that it browns beautifully, it holds together when you cut and serve the pie, and tastes like a pie crust should taste. Even my non-gluten free husband liked this one.
I made this two crust pie using this pie crust mix, too. You can see how the pie held together for serving. I am very happy with this mix.
Ingredients: white rice flour, potato starch, corn starch, guar gum, granulated hone, salt
Nutrition Facts: Calories 130 Carbohydrate 29 grams
These brownies turn out moist and chewy, just like regular brownies. The mix is very easy to prepare–just add 2 eggs and 7 tablespoons of melted butter, mix, and bake.
They tasted delicious warm from the pan, and were still moist and chewy the next day.
Ingredients: sugar, chocolate chips, (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla extract), cocoa powder processed with alkali, white rice flour, potato starch, corn starch, xanthan gum, salt.
Nutrition facts: Calories 150 Carbohydrates 31 grams Total Fat 4% 2.5 grams
A couple of weeks ago, I received an assortment of products from Glutino. I love Glutino’s products, so you know even though they sent me these things for free, what I am going to say about them is all my own opinion.
The first product I tried out was the Glutino Gluten Free Pantry Old Fashioned Cake & Cookie Mix. I made this cake:
Although I live at an altitude of more than 8,500 feet, AND I live fulltime in an RV, AND my oven is consistently 50 degrees off so that I have to guess at the temperature settings, this cake turned out really well. (Please do not look too closely at the sticks in the cake).
To make my Cherry Vanilla Layer Cake using Glutino’s Gluten Free Pantry Old Fashioned Cake & Cookie Mix, make the cake according to the instructions on the box. You’ll need to add these ingredients to the mix: 1/3 shortening, softened butter, or margarine; 2 large eggs; 1 tsp gluten free vanilla; and 1/2 cup water or milk. Bake in an 8″ X 8″ baking pan.
When the cake is done, and completely cooled, remove it from the pan and cut in half. I also trimmed off part of the top of the cake so that it would be level. Place one half of the cake on a cake plate. Spoon 1/2 of a can of your favorite gluten free brand of cherry pie filling on top of the layer. Place the second half on top of the first one with the cherry pie filling on it. It was at this point that I had to put the sticks, or skewers, in the cake, to keep the second layer from sliding off. Frost the cake with your favorite brand of vanilla cake frosting. Spread more of the cherry pie filling on the top of the cake, letting it run off the top some.
The cake held together very well, and was moist and delicious even on the second day. I invited one of my gluten free friends over to have a piece of this cake, and I thought she was going to cry when she saw it. She said she has never been invited anywhere for cake since she was diagnosed as wheat intolerant. She love this cake too! I only wish I had a better photo of the slice–but again, baking anything in my kitchen on wheels is a challenge.
Ingredients: White rice flour, sugar, potato starch, sodium bicarbonate, xanthan gum, salt, sodium acid pyrophosphate, monocalcium phosphate. May contain traces of soy.
Stay tuned for a review of Gluten Free Pantry Chocolate Truffle Brownie Mix.
I received a taco nigh tpack from Old El Paso and My Blogspark in the mail. It included a package of Old El Paso Taco Seasoning Mix, three chili pepper plastic plates, a cactus chip and dip tray and a $10 Visa gift card to use when purchasing the rest of the items to make my taco nigh tmeal.
I had used Old El Paso Taco Seasoning in the past, but had not thought about it lately. I was glad to learn that it is gluten free–it makes a safe, quick meal for us. Our taco night was the night before we packed up the RV and left the North Rim for the long trek back to Alabama. I wanted something that would be good, filling, quick to make and easy to clean up. Tacos was just right for that.
All it takes to make 12 tacos is a pound of ground beef, some water, and the Old El Paso Taco Seasoning Mix. While you are browning the ground beef, you can either chop up some tomatoes, lettuce, and onions, or do what I did and just set out some premade Pico de Gallo from the grocery store.
I chopped a jalapeno pepper, opened a package of shredded cheese, and sliced our last yellow tomato from the farmers market. Heat up a can of Old El Paso Refried Beans and your dinner is complete.
Open the box of Old El Paso Taco Shells, arrange them on a plate, and heat them up in the microwave. Dinner is served!
If you’d like to win a prize pack like the one I received, just leave a comment telling me what night you would do taco night at your house. I’ll pick a winner at random from the comment entries on November 7, 2010. Be sure to include an email address so I can notify you if you are the winner. And, to get a coupon for 60 cents off any two Old El Paso products, click here.
The good folks who make Gluten Free Bisquick and My Blog Spark sent me a package so that I could try out the new Gluten Free Bisquick. Before I found out that I had to eat a gluten free diet, I used Bisquick all the time, and I have really missed it. So, when the new gluten free version came out, I was very excited about it. I was not disappointed!
The first thing we tried was pancakes. They turned out soooo yummy–even the non-gluten free hubby enjoyed them. I LOVED using that pancake pen they sent me, too.
Second, I made some biscuits. They were good the first day, but did not hold over to the second day well. I would say, if you’re going to use this product to make biscuits, make just enough for one meal. But they did taste good, and they browned up really well. I’m going to try gluten free sausage balls next!
Bisquick and My Blog Spark are going to send one of my readers the same prize pack that I received. For a chance to win the pack that includes a Pancake Pen, a box of Gluten Free Bisquick, a blue silicon spatula and a cast iron silver dollar pancake pan, leave a comment telling me what you’ll make first with the new Gluten Free Bisquick. I’ll pick a winner on Saturday, October 30. Be sure you leave me an email address so I can contact you if you are the winner.
I made the pie crust first. Now my confession here, is that I have never been able to make a pie crust before, either from scratch or from a mix, using wheat flour or using gluten free flours. I am just “pie crust challenged”.
But this pie crust was easy. Because the bag has instructions for makin four crusts, and I only needed one, I divided the mix and used the following:
1 cup of Pie Crust Mix
¼ cup butter
Cut the butter into the dry ingredients with a fork, then add the egg and mix until everything is wet and sticks together. Form into a ball. Roll out between waxed paper (I didn’t have any waxed paper—aluminum foil works fine). Now here is the real test of a pie crust: the whole thing held together while I transferred it from the aluminum foil to the pie plate. Fit the crust into the pie plate and press the tines of a fork all along the edge. Trim off excess dough. Prick the bottom of the crust a couple of times with a fork. Bake in a 400 degree oven for twenty minutes. This crust came out nice and golden brown.
While the crust was baking, I made the pudding mix. Add dry mix and ½ cup hot water in a pan. Mix well. Cook over low heat until ingredients dissolve.
Add 2 cups milk and stir until mixture thickens. Because I was making this into a pie, I added 2 tablespoons of tapioca flour so it would be thicker. You could also only use 1 ½ cups of milk instead. I let the pudding and the crust cool for about an hour, then poured the pudding into the crust. Place a piece o plastic wrap on top of the filling. Refrigerate overnight.
The next day, I cut the pie and served to FabGrandpa. The crust held up very nicely—it did not crumble and fall apart before I could get the piece onto a plate. And the filling wasn’t too loose—it didn’t spread all over the plate:
If you’re looking for a really good, easy to prepare, gluten free chocolate pie, this is a good choice.
Pie Crust Mix: Brown and white rice flour (organic), cornstarch (Non GMO), xanthan gum, tapioca starch, sugar, non aluminum baking powder and sea salt.
Calories: 150 per ¼ cup mix Carbohydrate: 35 grams per ¼ cup mix
Chocolate Pudding Delight: White and brown rice flour (organic), sugar, tapioca flour, corn starch (Non GMO), xanthan gum, cocoa, natural vanilla powder (Non GMO corn starch, vanilla beans).
Calories: 180 per ¼ cup mix (about 1/6 of mix) Carbohydrates: 42 grams per ¼ cup of mix.
The good folks over at Mixes From The Heartland sent me a goodie box with several of their mixes to try out. All of their products are Gluten Free. I have been a fan of theirs ever since I tried their Gluten Free Country Dumpling Mix, and haven’t found anything yet that I didn’t like. I really love that I can use one of their mixes to make up a quick family meal when I’ve had a busy day. Their product line includes soups, casseroles, and one dish meals, in addition to a variety of gluten free baking mixes, dips, and desserts. I used their Chocolate Delight Pudding Mix and their Pie Crust Mix to make a delicious Chocolate Cream Pie.
To kick off the new look for my blog, Mixes From The Heartland is giving away a $50 “shopping trip” at their online store. To enter:
1 Follow Mixes From The Heartland on Twitter, then come back here and leave a comment.
2.For a second entry, go to Mixes From The Heartland and take a look at what they have to offer, then come back here and make a comment telling me which item you would most like to try.
3. Follow me on my RSS feed, and comment again to let me know you did for a third entry. Good luck! The last day for entries is February 14, 2010.
Today I am going to tell you about Manichewitz Potato Pancake Mix. It was really easy to make: just add an egg and a cup of water, mix, and let sit for five minutes. Drop by tablespoonfuls into a skillet with oil and fry until golden brown on each side. It only took about 20 minutes from box to table.
The pancakes tasted very good—we ate them for breakfast with scrambled eggs one morning, and for dinner with hamburgers one evening. I made mine according to the directions on the box, but they also suggested adding chopped onions and peppers, and that sounded really good, too.
Ingredients: Potatoes (contains sulfites to maintain whiteness), potato starch, salt, onion, vegetable shortening (partially hydrogenated cottonseed oil).
Calories: 80 in 3 pancakes Carbohydrate: 18 grams
Manischewitz Potato Pancakes can be found in most grocery stores in the ethnic foods aisle. At my local Winn Dixie store, the cost for the 3 oz box was $3.49. They can also be ordered online at Amazon.com.