Some people have sugar plums dance through their heads at night, but I have gluten-free muffins and cakes dance in mine (particularly the ones with the crumble goodness sprinkled on top). Seeing how I dream about gluten-free goodies, you can imagine how excited I was when I opened this box of gloriousness that had my name on it.

I couldn’t believe that this was all for me. It was like Christmas morning, except it was mid-April at 5:30 pm. I also received a very nice letter from the Yumbana man, Chris Lehn, describing the products he sent me.

With so much gluten-free greatness in one place, I knew I had to have a plan of attack. This was very critical so I could enjoy the taste of each goodie, but not overdose on yumminess. So, what I did was chronicle my gluten-free Yumbana journey by taking a picture of the product, cutting a sliver off (more or less…heavy on the more), and sampling the taste. I was sure to take detailed notes that would come in handy while writing my review.

The first thing I sampled was the Pikes Peak Cookie, which is a gluten-free oatmeal, walnut and chocolate chip cookie. I don’t think my taste buds were fully prepared for what was happening. The cookie was absolutely wonderful, forcing me to alter my plan of cutting a “sliver,” and instead eating the entire cookie. Having been gluten-free for some time now, I have had my share of cookies that have looked good to the naked eye, but then end up hard, crumbly, and disappointing. Folks, that is NOT the story with the Yumbana Shoppe’s Pikes Peak Cookie. The cookie was moist, had the perfect blend of gluten-free oatmeal, walnut, and chocolate chips, and gave me all the hope I need for the gluten-free future that lies ahead of me.

After I failed to practice my self control with the cookie, I moved onto the Mt. Elbert Muffins – a chocolate, banana, walnut and chocolate chip masterpiece. The first thought that ran through my head as I ate my so-called “sliver” was, “I don’t need a birthday cake this year…all I need is a warm Mt. Elbert muffin with a candle stuck in it.” The muffin was fluffy and moist, and I didn’t even need a drink to go with it (like you would usually need with a gluten-free treat). I also prefer to think that the muffin was somewhat healthy since it had banana in it, so I suggest you do the same.

Next up on the roster was Yumbana’s Mt. Evans Muffin – a banana, walnut, chocolate chip blend of heaven. All I could think of, as I chewed in bliss, was that this muffin was the gluten-free version of the most amazing banana nut bread I had ever tasted. Also, when you heat up the muffin for just 15 seconds, the chocolate melts as you pull it apart. Seriously, it was just glorious. I wish this greatness on every gluten-free person in the world.

Now, seeing how amazing I thought the Mt. Evans Muffin was, it was going to be a tough act to follow, but the Mt. Princeton pumpkin and pecan muffin stood its own ground. As I cut off a piece of the muffin to try, I was very excited to see if it would measure up. Pumpkin muffins always had a special place in my heart because they were always one of my favorite Fall baked goods, as my mom always made them for us growing up. We have made gluten-free pumpkin muffins the past few years, and not to sound like a Debbie Downer, but they just didn’t taste the same as the real, gluten-filled thing. But, good thing Yumbana puts the “YUM” in gluten-free, because this muffin was fantastic! It was soft and warm; I felt like a kid eating my mom’s fresh muffins right out of the oven! The Mt. Princeton muffin had the perfect amount of spice, and the little pecans were a little treat in each bite. No offense to my mom’s baking, but thanks to these muffins, I now know her baking will just never measure up.

The final muffin in the lineup was the Mt. Lincoln Muffin – a blend of carrot, raisin, and walnut. I knew that this one would be my mom’s favorite, since she’s in L-O-V-E with carrot cake. I am not too partial to the whole “veggie-flavored” cake business, but with what I had tasted up to this point, I knew I would like it. The muffin of course had the same moistness that the others had, and was blended perfectly with the carrots, raisins, and walnuts. My mom loved the muffin (just as I expected her to), and since I’m such a lovely daughter, I will let her have the three Mt. Lincoln Muffins that are currently in the freezer waiting for that perfect “I really need a muffin” morning.

As wonderful as these five treats were, the fun did not stop here…but I had to. A girl can only handle so many muffins before she feels like she’s getting her own “muffin top.” That being said, I took a break, and decided I would sample the remaining two products – the  Mt. Sneffels lemon coffee cake, and the Mt. of the Holy Cross crumble cake, at a later date.

About a week later, as I was waking up on a beautiful Sunday morning, I thought to myself, “I sure could use a Yumbana Shoppe coffee cake for breakfast,” and quickly hopped out of bed. I made my way to the kitchen, heated the muffin up for a brief 15 seconds, cut it in half, and told my mom breakfast was served!

We each had half of the muffin and were both in bliss. The other products I had sampled were straight from the box, but I had frozen this coffee cake, thawed it, and was worried the product would not be as good…I was wrong. The coffee cake was still very moist, and the crumble topping was to die for! My mom put butter on her half, but I felt no need to do so, and enjoyed the muffin in its natural, Yumbana form.

The final goodie to try was the Mt. of the Holy Cross sour cream, raspberry crumble cake, which I dove into just a few hours later.

O.M.G. It was the BEST gluten-free treat I have EVER tasted.

Once again, this had been frozen for a period of time, but it lost none of its amazing-ness. It was moist, rich, and I couldn’t stop eating it. The layer of raspberry was sweet and good (but obviously still healthy, acting as my serving of fruit…right?). The top of the crumble cake had gluten-free oats, and I was literally eating them by the spoonful as they fell off the top of the cake.

I initially cut a slice of the cake, thinking I would save the rest for later, but that didn’t happen. Sometimes you have to ignore that little voice in your head that says, “Slow down, this isn’t your last meal,” and just go hog-wild (which I did). This is hands down the best gluten-free baked good creation I have ever tasted. I recommend this to anyone and everyone that has functioning taste buds.

I think you can tell by this review that these products are stellar. I have been ranting and raving, and if I were you I would be jealous that I didn’t get this box of goodies at my doorstep. Sadly, that’s just how the cookie (or muffin) crumbles. Don’t shoot the messenger, just listen to my message: Order your own Yumbana Shoppe goodies now!

But, after all these kind words, I do have one criticism. Not that it would have stopped me, or made me think twice about eating half a crumble cake in one sitting, but there were no calorie amounts listed on the products. As I said, this wouldn’t have stopped me, but it is something to think about. I don’t think any of us eat muffins, cake, and cookies on a daily basis, seeing as they are meant to be “treats,” but it is still nice to know just how many calories are in those few slices of heaven.

Either way, I’m still going to enjoy every second of the food I still have to eat. I won’t care about how many calories are in my muffin/cookie/crumble cake, because in that moment in time, nothing else will matter except how happy my taste buds are.

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I started with a recipe I found on Betty Crocker’s official site for Gluten Free Cheese Garlic Drop Biscuits. Since I wanted the younger members of the household to be able to try them I left out the garlic powder, but otherwise followed the recipe exactly. It is only a tiny bit more complicated then the standard directions for drop biscuits, so it was not very hard to make. Nor did it take very long. In less than a half hour the biscuits were done and ready to taste.

The finished product did not look exactly like traditional drop biscuits. I partially credit this to trying out a new recipe.  In addition the flour mixture, a combination of rice and potato flour, was much finer than the original. They did not taste exactly like traditional drop biscuits either. To me they tasted too much like potato. However everyone else in the house liked them. Even though I didn’t enjoy the flavor as much as everyone else, I was pleased with how fluffy and moist they were.

Since the cheesy drop biscuits had a potato after taste I was concerned the pancakes would as well. I couldn’t have been more wrong. In addition to being fluffy and moist they tasted exactly as pancakes, gluten-free or not, should taste.

Though I do not agree that Bisquick Original or Gluten-Free is the right choice for a pizza crust or maybe not even a pie crust, it is amazingly handy for early morning pancakes and dinner biscuits.  Especially when you are short on time. Unfortunately, as is often the case, the gluten-free consumer has to pay a bit more for this convenience. For a 16 oz box of Gluten-free Bisquick I paid $4.99, while the same size of Original Bisquick was only $2.29.  On the positive side, individuals diagnosed with celiac disease may be able to receive tax deductions for expenses associated with gluten-free foods in instances were the cost is higher than that of regular items.  To learn more on how this works check out Celiac Central’s Tax Deduction Guide for Gluten-Free Products.

If you would like to learn more about Betty Crocker’s Gluten-Free Bisquick as well as get great recipes and more visit www.bettycrocker.com.

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NoGii Bars

Each bar starts with soy protein crisps, then is tailored to meet each group’s tastes:

• NoGii Kids mixes the crisps with marshmallow creme, so it mimics another beloved marshmallow treat. This one, however, contains 8g of protein and Omega-3s to keep kids strong and healthy.
• NoGii High Protein ditches the marshmallow and brings in chocolate and peanut butter for a slightly indulgent meal on the go. The bar contains 230 calories and a whopping 20g of protein, so it’s a good pick-me-up when a real lunch is out of reach.
• NoGii Super Protein adds caramel and a chocolate coating. Each bar sets you back 390 calories but also loads you up on 30g of protein. If you plan on eating one in a single sitting, don’t make it after you’ve already had a full meal.

I received samples of NoGii High Protein and NoGii Super Protein. Placed next to each other, the bars made it quite obvious who they were for. High Protein was slim and portable, with a white and silver wrapper featuring Elisabeth on the front. Super Protein was a massive, hulking bar, with a black wrapper, orange writing, and tire treads on the box.

Nevertheless, I tried both.

The bars were very similar in flavor and texture, save for the gooey caramel and extra layer of chocolate on the Super Protein bar, which made it taste almost like a Twix Bar. They were very soft and chewy, which makes them easy to eat on the go (no crumbly bits to fall mid-bite).  I could have used a few carefully placed pieces of dried fruit to brighten some of the heavier flavors. At the same time, if I’m using it as a meal replacement bar, it’s got the heft I need to feel like I ate something substantial.

NoGii bars are certified gluten-free and available in stores across the U.S. Learn more at NoGii.com.

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Today, the market is celebrating it's 1-year anniversary. In honor of the milestone, Food For All Market fan Rachel Borofsky shared how this little shop made a big difference.

P.S. If you're in the Philadelphia area, they're celebrating today and tomorrow with free gluten-free samples. See the details.]

Food For All Market

Like many people with food allergies or intolerances, I struggle to find a place to rest my weary label-reading bones. A few bad experiences with tomato bisque have taught me to inquire about the ingredients in my order every time I eat out. I often wondered if a place existed where I could sit down and enjoy a sandwich on gluten-free bread, or a cup of soup made entirely from scratch. Fortunately, I’ve found such a place.

Food For All Market, located in the Mt. Airy section of Philadelphia, provides a sanctuary for food allergy sufferers. Chef and owner Amy Kunkle came up with the concept after experiencing first hand the hardships food allergy suffers experience. Her three children were diagnosed with multiple food allergies, causing her to find alternatives to everyday meals. It was through this experience that sparked her inspiration for the store.

In the market, you will find a grocery section and also a section dedicated to freshly prepared foods. The market’s grocery shelves are stocked with a wide variety of allergy-sensitive items. Here you can find products such as gluten-free pasta imported from Italy, various gluten-free breads, and much, much more.

Despite having these rare grocery gems in the market, it’s the made-from-scratch meals that deserve the most attention. Everything is made fresh from local and organic fare, when available. Their soup, salad and sandwich menu items are available daily and made fresh on premise.

There are also ready to go items in their prepared food section such as their Quinoa of the Day, Acorn Squash Risotto, and Beet Salad, just to name a few. Last but not least, they have freshly baked gluten-free and dairy-free deserts, such as black bean brownies, chocolate chip banana bread and biscotti.

Food For All Market provides a haven where people with food allergies or intolerances can ease our  minds and indulge our senses in the delicious allergy-friendly fare.

Food for All Market
7127 Germantown Avenue
Mt. Airy, PA 19119
www.FoodForAllMarket.com

- Rachel Borofsky, Food For All Market fan

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While I was developing Kids Central, I had a few meetings with our friends at Froose, who are just as excited about this new section as we are. At each meeting, there were Froose Gummy Snacks available, and no one could resist snagging a bag.

The Gummy Snacks are fruity, soft and chewy, just like the fruit snacks I enjoyed as a kid. But what sets them apart is they’re all-natural, low in sugar, and made with organic gluten-free whole grains and fruit. It’s nutrition cleverly disguised in a moose-shaped gummy. Plus, they come in individual packs, so they’re perfect for lunchboxes or on-the-go.

Froose also makes a line of Beverages. Like the Gummy Snacks, Froose Beverages contains gluten-free whole grains. That addition may sound unusual, but it makes the beverage a lot more nutritious than a sugary juice drink. Texture-wise, it’s akin to a smoothie, but the convenient single serving size makes it just as portable as any juice box. My favorite flavor is Perfect Pear, but they also come in Playful Peach and Cheerful Cherry.

Froose Gummy Snacks and Beverages are popping up at stores across the country. To find them, use the company’s product locator or shop online at Froose.com.

Win a Froose Prize Pack!

In support of NFCA’s Awareness All-Stars fundraiser, Froose donated Gummy Snacks and Beverages as prizes for top fundraisers. Kids who earn more than 1,000 points will have the chance to win 1 of 10 Froose Prize Packs containing an assortment of Gummy Snacks and Beverage boxes. The top 3 fundraisers will each win a Froose Prize Pack containing several boxes of Gummy Snacks, Beverages boxes and family-size Beverages. For more information, see our Awareness All-Star Prize Details.

The fundraiser runs through Dec. 31, 2011, so your kids will have plenty of time to rack up points if you start now.

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We got home from our vacation last night and there was a package from Marvelous Foods waiting for us.  It was really great timing because last week we were out of power for 3 days and then left for vacation for 4 days.  I came home to no food in the fridge to feed the kiddos for breakfast Monday.  They were so excited to see a package of gluten-free goodies to try!

They sent us a package of the gluten-free chocolate muffins. They were very good.  They were moist and fresh tasting.  All the kids liked them so much.  I had left the kitchen and when I came back, this is what I found written on the package:

In case you can’t see, it says “that kids everywhere go crazy for” and “Yum Yum, Delicious Delights.”

“Best thing I have ever tasted,”  from the mouth of my 10-year-old celiac.

As a mom, I was very excited that not only did these taste so good, but they are also free of gluten, wheat, dairy (casein and lactose), eggs, soy, nuts, fish, corn, yeast, artificial dyes, and colors,  and artificial preservatives. Every serving has a full day’s worth of omega 3 ,6, and 9, Vitamin B12, Vitamin D, and Vitamin A. They also have a full serving of fruits and vegetables in each serving (2 muffins).

To add icing to the cake, they are also made in a dedicated gluten-free facility!

Healthy, gluten-free, fabulous tasting and good for the kids!

Disclaimer from Jenny:  Marvelous Foods sent me 1 package of their muffins in order to try and give a review.  As always, thoughts and opinions are all my own!

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Here are the answers:

1. Blue
2. Gluten-Free Cinnamon Raisin Bread
3. The mayo breaks and it becomes too liquidy
4. Skull and crossbones with a chef’s hat (the logo for Renegade Kitchen). A few viewers noted that it’s not really an apron (more of a chef’s coat), so I accepted that answer too.
5. Tyler the camera guy

Thank you to everyone who participated. You all get an A+!

Now that the kids are back in school, it may be time to consider getting your own education in gluten-free cooking. Making lunch after lunch (as most parents of gluten-free kids do) can burn through recipes fast, so why not freshen up with a few new ideas?

As the Food Network proves, sometimes it’s just easier to watch a recipe before you read it. Written instructions may say “Bake until golden brown,” but how gold and how brown should it really be?

In case you didn’t know, NFCA has an arsenal of free gluten-free cooking videos (www.celiaccentral.org/cookingvideos) to guide you through breakfast, lunch and dinner. The series is called “Alternative Appetites”and each episode features a gluten-free recipe (sometimes 2 or 3) you can easily make at home. Chef Dan Kohler of Renegade Kitchen serves as the host, and there are even a few guests in select episodes.

NFCA started “Alternative Appetites” a few years ago, but we’ve been ramping up the episodes over the last few months. If you’ve missed any, take a few minutes each night to catch up on all the episodes.

The newest video just premiered in NFCA’s September e-newsletter. Sponsored by Rudi’s Gluten-Free Bakery, this episode features recipes for Cinnamon Coconut Cashew Spread and Homemade Mayonnaise - the perfect way to kick up your kid’s gluten-free sandwiches.

Gluten-Free Giveaway!

In addition to its gluten-free baked goods, Rudi’s Gluten-Free Bakery has a line of non-food “swag,” including these adorable sandwich boxes.  The boxes keep Rudi’s Gluten-Free Bread fresh all the way through lunch (no toasting needed!), and they went like hotcakes at Appetite for Awareness last fall.

Rudi’s sandwich boxes aren’t easy to get a hand on, but I secured 3 of them for a special gluten-free giveaway. To enter for the chance to win, watch the new episode of Alternative Appetites. Then, leave a comment answering the following  questions about the video.

Three winners will be randomly selected from those who answer the questions correctly. I’ll reveal the answers and announce the winners on Monday, Sept. 12.

Watch the video

Questions:

• What color is the spatula Dan uses to add the honey?
• What type of Rudi’s Gluten-Free Bread does Dan use with the Cinnamon Coconut Spread?
• When making mayonnaise, what happens if you add the oil too quickly?
• What image is printed on Dan’s apron?
• Who makes a surprise appearance in this episode?

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You may have read about GFree Connect in NFCA’s July e-newsletter, but in the spirit of back-to-school season, I’m giving them another shout out.

The company ships quarterly care packages filled with gluten-free samples and coupons, from nutrition drinks to crackers. Their August 2011 package was just unveiled and is now ready for shipment.

As someone who graduated college not too long ago, I remember how excited I was to get a special delivery in the mail. And when that delivery included snacks that I could stash in my dorm, even better. Now that product reviewing is part of my job description, I’ve merely solidified my love for all foods portable and sample-sized. My coworkers are happy to assist when tasting new gluten-free products, and even my friends who aren’t gluten-free get excited when I bring home a new bag of gluten-free chips or bread mix to try.

GFree Connect has tapped into that interest. Ultimately, the packages are like giant, gluten-free goodie bags. There’s a little taste of everything, and each delivery is different. The packages also strike a nice balance between snacks you can immediately tear into and coupons you can save for later. With food prices on the rise, those discounts can cut down the sticker shock we’ve all been experiencing at the grocery store.

The introductory price is $19.99 for a package valued at $120 (See what’s in the August Care Pack.) GFree Connect is also extending its donation campaign for NFCA. Reference NFCA Newsletter when checking out and 10% of your order will be donated to NFCA’s gluten-free initiatives. To order, visit www.GFreeConnect.com.

If you have a gluten-free college kid, this is a tasty and tasteful way to say “Thinking of You.” If there are no college campuses on the horizon, then treat yourself to a package. You might just find a new favorite.

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Referred to as the “Feast of Unleavened Bread,” the Jewish holiday of Passover is centered around food and conscious eating. Matzo, specifically, is a main staple of the Passover diet and a central symbolic food within the Passover Seder, generally observed the first and second nights of this 8-day holiday. For a commentary relating the spiritual and symbolic basis of Passover to the gluten-free diet, I invite you to read my staff blog on the topic.

This blog post, however, will focus on my review of Yehuda Matzo, a product of Kedem. There are two types of gluten-free matzo available on the market. Introduced several years ago by two companies, oat matzo is extremely expensive. While technically not prohibited during Passover unless it comes into contact with water for more than 18 minutes, grains (including oats) are avoided during Passover unless they are part of a Matzo product that has been manufactured under strict Rabbinic supervision.

Alternatively, Yehuda Gluten-Free Matzo-Style Squares are made from potato and tapioca starch. They look, and almost feel, like the wheat-based matzo we grew up with. And at $5-7 per box, they’re affordable.

The downside? The high starch concentration can change the taste and texture. Since regular matzo is made solely with wheat flour and water, there is a very specific flavor and texture, which makes it difficult to mimic. Right out of the box, I found the Yehuda matzo to be smooth to the touch and somewhat brittle. When I took a bite, I could not pinpoint a specific taste and the texture itself was at first crunchy, then generally starchy.

While a perfectly acceptable substitute for matzo at our Seder (and I say this from a personal, not religious perspective), I would not eat this matzo right out of the box. Butter does add a welcome saltiness to the cracker, but cream cheese provides more of a compliment to its blandness.

The real test, however, was whether or not this matzo would hold up when fried. I must say, I was pleasantly surprised.

Passover just isn’t Passover without fried matzo (or matzo brei) for breakfast. Some prefer savory, others salty, fried matzo is a simple breakfast that only my Jewish friends love. And it’s pretty amazing how much variety can be found in a dish that requires you only to soak the matzo in water, add an egg and fry.

I was a little nervous that my matzo would dissolve when soaked in water. But to my surprise, it held up extremely well. As a matter of fact, when I added the egg, I couldn’t tell the difference between this batch of gluten-free matzo and its wheat counterpart. The matzo behaved nicely in the pan, browning perfectly in 3-5 minutes.

I prefer my fried matzo savory, so I added salt and dug in. As I suspected during preparation, the matzo held the egg very nicely. The butter, egg and salt provided enough flavor to counteract the lack of flavor in the matzo cracker itself.

Depending on your cooking time and method, fried matzo can be mushy. This matzo was no exception. In the areas where I was able to get thin layer of matzo and a hard fry, the matzo was slightly crunchy and held up well. Where I allowed areas of the dish to fry in larger clumps, the matzo cracker did become mushy and the egg and starch mix was a little overpowering.

In seeing the package and the similar size, shape and texture to regular matzo, I did get nervous about the company’s manufacturing practices. In contacting Kedem, I learned that while the matzo is not made in a dedicated facility, the company did test the product to ensure customer safety.

All in all, I give Yehuda Gluten-Free Matzo-Style Squares a thumbs up.

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I managed to snag two samples of products that will be featured in today’s broadcast: Simply…Gluten-free Desserts, a cookbook by Carol Kicinski of Simply…Gluten-Free, and Shane’s Original BBQ Sauce, a gluten-free bottle of the sauce made famous at Shane’s Rib Shack. Here’s the lowdown:

Simply…Gluten-free Desserts

Holy cannoli. Actually, I think cannolis are the only dessert not included in this ode to sweet endings, but with 150 recipes to choose from, there are plenty of cream puffs, tarts and cookies to keep you busy.

Simply…Gluten-free Desserts is laid out in chapters: Cakes and Cupcakes; Puddings and Custards; even one just for Frostings. Within each chapter, there is page after page of sweet and sinful recipes (brace yourself – your savory side’s about to get jealous). Each recipe includes a little intro from Carol, with some tips or a pleasant story behind the treat, then a list of ingredients and step-by-step instructions. There’s even a call out section in the sidebar to note things like “Grain-free” or “Makes 24 cookies.”

Now, they say you first feast with your eyes, and this book certainly takes care of that. The pages are framed with a delicate orange icon and a dash of scrolls along the border. Similarly, the ingredients are highlighted in a pale orange box, which makes them stand out without being distracting.

There’s also eye-poppingly good food photography. My only complaint is that there aren’t more photos speckled throughout the book, because when you come across the snapshot of the Mascarpone Berry Pie or the Mexican Chocolate Cake with Cinnamon Whipped Cream, all you want is more.

As for content, Simply…Gluten-free Desserts ranges from the classic – Red Velvet Whoopie Pies – to the refined – Apricot Dacquoise – to the downright clever – “Chips and Salsa” (dessert). My favorite entry had to be Peanut Butter and Jelly Ice Cream Sandwiches. It takes two of my favorite foods: ice cream and PB & J sandwiches, and turns it into a gluten-free dessert fit for all ages.

Should you be like me and require some guidance in the kitchen, Carol’s book also devotes an early chapter to “Gluten-free Cooking and Baking,” which includes tips on ingredients, equipment and techniques. For example, “Add Flour in Batches.” (Guilty.) And “Please, please use freshly squeezed citrus juice and freshly grated citrus zest.” (Also guilty.)

With all these helpful tips, the two things I did miss were estimated prep/bake times and a list of equipment needed for each recipe. Those two additions would make it easier to plan for whatever dessert is on my agenda. Then again, it’s simple enough to figure both of those out by reading through the recipe, which is recommended before any baking attempt. (Guilty.)

You can purchase Simply…Gluten-free Desserts by watching the QVC broadcast or visiting simplygluten-free.com/cookbooks

Shane’s Original BBQ Sauce

When you’re gluten-free, backyard barbecues come with questions. Have any buns touched the grill? Wasn’t that serving fork just in the pasta salad? Did someone really have to use the same knife to cut the tomatoes AND the rolls?

Fortunately, Shane’s Original BBQ Sauce is a gluten-free option that everyone can enjoy.  It’s sweet and tangy, with a bit of a kick for those who like a little heat. The sauce is thick, so it will literally stick to your ribs, but it also pours out smoothly instead of glopping onto your plate.

Should your barbecue be rained out, there are other creative ways to use the sauce. I made a pizza. It was mostly out of necessity: I was fresh out of meat, but I did have a gluten-free pizza crust in my freezer (review of that item coming soon). Determined to put the sauce to good use, I took a cue from ATX Gluten-Free, and topped the crust with Shane’s Original BBQ Sauce, sprinkled on mozzarella and corn, and tossed it in the oven.

The result. Delicious! In fact, my roommate wandered in from work and immediately noted the tasty aroma wafting from the kitchen.

As for the nutrition profile, Shane’s Original BBQ Sauce is pretty standard. The sweet flavor packs on 9g of sugar per serving, and when loaded onto a rack of ribs, that number can add up. Let’s be honest, BBQ sauce isn’t meant to be “lite and healthy,” but at 50 calories per serving, it could actually be a better choice than dousing a plate of greens with gluten-free salad dressing. Everything in moderation!

To find a Shane’s Rib Shack near you, visit www.shanesribshack.com (Check out their gluten-free menu, while you’re at it), and watch for a special deal on Shane’s ribs and BBQ sauce today on QVC!

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