Here I was, just checking my e-mail, when I stumbled upon one from a friend, tipping me off about a “new” business that makes certified organic, kosher, gluten-free, and vegan friendly snacks called Pure Sweets.  Even though I’m gluten-free, it’s always hard for me to imagine something tasting good that also contains no egg or dairy in it. WOW was I surprised! The array of goodies, ranging from trail mixes and crispy bars to flourless cookies and mini macaroons, made my mouth water.

That e-mail prompted me to contact Andrea Kyan of Pure Sweets, and before I knew it, I was pulling up to the front door of an old stone church built in 1872, nestled in East Falls (Philadelphia) at the corner of Krail and Indian Queen Lane. I was breathless.  The stained glass radiated on this sunny, spring day, and I felt a zing of adventure as I pulled open the heavy door and walked down a remodeled hallway to find Andrea herself and her amazing part-time employee stuffing boxes full of trail mix (that is also GLUTEN-FREE!) to send off.

Her warm, effervescent smile lured me in as she showed me around her small, organized, and efficient production space.  Not only was I getting a glimpse of her kitchen, but a bit of her soul.  Andrea is an energetic, driven, and creative young woman who has found her passion playing chemist in the kitchen instead of behind the closed doors of a lab.

Her journey to the kitchen is a winding one, beginning with her studies of Physiological Psychology and East Asian Studies at Smith College, to studying herbal medicines in China, to focusing on Buddhism in India.  Then she took a job teaching English in Taiwan before embarking on a journey of silent meditation in Burma.  Medicine was still in her blood, so she began a post-baccalaureate pre-med program at Bryn Mawr College, followed by work in HIV/AIDS research.  The research refocused her awareness of food as medicine, and so began her latest venture as the owner and creative chef behind Pure Sweets.  

I got to sample decadent cardamom and orange cookies.  Like the movie Water for Chocolate, Andrea has the unique ability to infuse her passion into her baking.  I could taste that passion with the subtle punch of this delicate cookie.  It was AMAZING, and I’m not usually one for fruity, Indian spices for dessert.

Like the name claims, these “Pure Sweets” are made with the highest quality ingredients, which I can attest to, as Andrea let my fingers linger across her raw ingredients, reading labels which only had one ingredient in them, i.e. almonds, and telling me the processing story behind each ingredient, for example, how and where her cocoa is harvested.  The base of her treats might also come from fruits and vegetables like beets, sweet potatoes, and berries, to nuts and seeds, to spices and sweeteners like lavender, dark chocolate, and maple syrup (just to list a few).  Every ingredient that she showed me comes from as close to its origin as possible, and it is 100% gluten-free.

After giving Andrea a bottle of my homemade vanilla extract, and learning that she took a trip out to California to learn how to make fruit preserves, I promised to invite her fruit picking and preserving with me this summer.  I let her return to filling boxes as I collected my samples to take on the road with me.

Once home, I was anxious to rip open my box of cookies, but I didn’t think it would be fun to sample them alone.  Instead, I put them in my freezer as Andrea suggested, waiting for the perfect moment, which came almost a week later when the occupants of my household grew from me to a few friends, my parents, and a few kids.  From the flourless cookie category we sample The Kitty, The Frog, The Dingo, The Ape, and The Panther.  We also sampled mini macaroons called The Owl and The Poodle.  We couldn’t get enough and were completely spoiling our dinner with a 5 o’clock snack.

Here are our top three favorites:

1. The Dingo – As described in Pure Sweets’ 2012 Menu: “Roam wild with a rustic almond butter cookie dipped in dark chocolate.”  This soft cookie had a shortbread-like taste and texture made of almond butter. The dark chocolate rim softened the sweetness of the cookie.  I personally am not a dark chocolate person, but LOVED the cookie itself.  It was everyone’s favorite with such an unusual flavor that we thought we’d make a trip to Pure Sweets just for this one. We wondered how this cookie would do with a white chocolate rim as well.
2. The Owl – As described by Pure Sweets: “Hoot away with chocolate dipped vanilla bean macaroons topped with salted almonds.”  This moist macaroon was like eating a gourmet Almond Joy.  The smooth chocolate bottom gave way to a textured coconut taste.  This was superior to any store-bought or other macaroon I have ever eaten.  The salted almond on top added just the right amount of salt to the sweet.  We were also wondering what the macaroon might look like if it had the salted almond pieces uniformly through it.
3. The Kitty – As described by Pure Sweets: “Strike an attitude with orange cardamom cookies ideal with tea.”  The orange essence mixed with cardamom gave way to a subtly sweet flavor. I typically do NOT care for citrus in my sweets, but I just loved this one.  The moistness of the cookie was almost cake-like, without all the crumbling.

We thought of a few ways that these cookies could be used:

• crushed to use as a pie crust
• the cookies for a gluten-free ice cream sandwich
• in place of graham crackers for s’mores
• crumbled for a topping over ice cream

Pure Sweets are truly one-of-a-kind treats.  They are a delicacy that I would bring over for dessert to someone’s house, serve at my own party, or freeze and sneak for midnight snacks. I want to thank Andrea for taking the time to share a part of herself, her insights, and her phenomenal sweets with me.

Pure Sweets are made to order and can be purchased directly by contacting info@puresweets.com or going online to the website: www.puresweets.com.  You can also find them in the Philadelphia area at Whole Foods Callowhill and South Street as well as One Shot Coffee and Ultimate Coffee. They are also being carried in New Jersey at the Natural Harvest Market in Mullica Hill.

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After receiving a package of gluten-free samples from Just Ask Josh, I was overcome with joy. First because I knew the product would be good, and second because the box looked huge. In this box there were two products, the first being gluten-free brownies and the second being gluten-free cookie dough.

Before we delve into how the products looked and tasted like I first have to tell you why these products were immediately great. A large issue I have when making gluten-free brownies is that it requires making it from a mix and takes a little bit of work. The brownies from Just Ask Josh are pre-cut brownies packages that require a little bit of heating, although you can eat them straight out of the box. They are much simpler to make and easier than any other brownie product I’ve found. The brownies actually look and taste delicious. They come in these tins that make it easy to cut and eat or serve. The brownies when heated taste delicious.

I give fair warning when I say that they do not taste like brownies made from a mix; they taste like brownies you can buy from a store. The brownies are soft in the middle, very chocolaty and crunchy at the ends. The brownies are so versatile, they can easily be used for everything from a quick snack to the base of a brownie sundae – which, might I add, is a delicious use of the brownies.  Although not yet available online, the brownies will soon be available at the Just Ask Josh website. They are also available at many stores.

The pre-packaged, pre-cut cookies are alike in many aspects. They are easily made, taste delicious and are very versatile. The cookies come in frozen circular mounds that are quite large. The beauty of this product comes from how easy it is to make. Unlike many other cookie mixes Just Ask Josh’s cookies are pre-cut and require very little work to make. They take a couple of minutes in the oven to be a delicious gluten-free chocolate chip cookie.

The gluten-free cookies taste very much like normal gluten-filled cookies. The only real issue is that, unlike many other cookies, if you do not eat the cookies a couple of days after baking them, they get very hard. Considering the fact that the cookies are really delicious, I do not think that will be an issue. There will probably be no more cookies left after you bake them. Just like the brownies, you can buy the cookies online very soon on Just Ask Josh’s website.

Both products are certified gluten-free and kosher. These products are a very good treat to keep at home for a quick snack after school or work and go perfectly with any dessert.

Related Content:

Gluten-Free Hot Products review: Immaculate Baking Co. Gluten-Free Cookie Dough

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This year, Kedem Food Products (KFP) is back with even more gluten-free products for Passover, and each one is certified gluten-free.

Sweet Goodies are the first kosher licorice for Passover, according to Harold Weiss, Vice President of KFP. The licorice are gluten-free, low in fat, available in sticks, belts and bites and are available in four flavors: Strawberry, Sour Strawberry, Sour Apple, Sour Blue Raspberry.

Building on the popular Yehuda Gluten Free Matzo Style Squares, there’s a new Toasted Onion Variety. Both varieties are now available nationwide and will be available year round.

Next up, there’s Yehuda Gluten Free Cake Meal, which can be used as a coating for cooking or a flour substitute for baking.

Rounding out this year’s introductions is Jeff Nathan Creations All Natural Gluten Free Panko Flakes. The namesake comes from Chef Jeff Nathan, Executive Chef of Abigael’s Restaurant Group in New York, host of the TV series “New Jewish Cuisine,” and cookbook author.  Chef Nathan developed part of the line, which makes a great topping for casseroles or coating for chicken and fish.

There are even more products coming down the line, include some that will bear the National Foundation for Celiac Awareness logo.  Currently, you can find our logo on Sweet Goodies and Jeff Nathan Creations All Natural Gluten Free Panko Flakes.

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I always think of myself as a connoisseur of gluten-free flour mixes, since I never have enough time to make my own from scratch.  The National Foundation for Celiac Awareness (NFCA) tipped me off about 1-2-3 Gluten Free, Inc., a mother-daughter company that makes multipurpose gluten-free flour mixes as well roll, pancake, cookie, pound cake, devil’s food cake, brownie, muffin, and cornbread mixes, to name a few! In addition, all of their products are produced in a dedicated gluten-free facility, also free of wheat, dairy, casein, eggs, peanuts, tree nuts and soy.  If you still had any concerns, they are certified gluten-free and Kosher Parve.

1-2-3 Gluten Free got its start when owner Kimberlee, already diagnosed with celiac disease, learned her nieces and nephews also have celiac disease.  Kimberlee felt like the sacrifice of gluten foods was not a big deal to her, but to see her family members mourn the loss of those goodies motivated her to take action.  She began creating food that was enjoyable and edible for individuals with celiac disease and their non-celiac friends alike.

I decided to test 1-2-3 Gluten Free Olivia’s Outstanding Multi-Purpose Flour Mix, which as I learned is as easy to use as saying 1, 2, 3!  Most gluten-free food has not been fortified like many of its gluten counterparts, but not so with 1-2-3 Gluten Free!  Not only does the mix contain rice flour, potato starch, tapioca starch and xanthan gum, but it is also fortified with niacin (vitamin B3), reduced iron, thiamin mononitrate (vitamin B1), riboflavin (vitamin B2), and folic acid (vitamin B9).  I decided to try this enticing mix in three different baking experiments to see how it tested overall.

I made buttermilk pancakes with and without blueberries, lemon squares/bars, and banana muffins.  In each testing round, I weighed the flour instead of using its equivalent cup measurements, since gluten-free flour is generally denser than gluten-containing flour and usually requires a bit less of it in baking products.  In all three cases, I had several people of the gluten-friendly world sample the products as well.The buttermilk pancakes came out beautifully, browned on the top and bottom with white fluffy edges.  They felt light in your hand and equally light in the mouth.  Somehow, the buttermilk flavor was not as strong in these, but didn’t seem to deter us from eating them.  They were of a marginally chewy consistency, different than I am used to, but not bad.  I did detect a slight aftertaste, which I would guess was due to the extra vitamins in its fortification. My daughter didn’t complain once, and devoured the whole plate before more could come off the griddle!  We even tried throwing some blueberries in, which added a burst of sweetness.  We thought the pancake batter would easily accommodate your choice of fruit or even gluten-free chocolate chips. And of course, what are pancakes without maple syrup?

Next, I made my mom’s amazing lemon square recipe that never fails.  There is a bit of flour in the lemony filling on top and the bottom layer is dough made up of lots of flour.  The end result was gorgeous.  I certainly could not tell a difference between these and the one my mom makes.  The lemony filing coated my mouth with a tangy and sweet jelly, while the crust crumbled along with it.  The taste was brilliant, but my testers and I wished the crust held together a bit better, and my mouth also had that aftertaste feeling.  Still, it makes an excellent dessert or snack at any time of day!

The final test was my banana mini-muffins to which I also added a bit of shredded carrot and squash.  The flour rose splendidly and did not deflate once the muffins were removed from the oven.  There was a light, sweet, moist taste to them.  Though the overall taste was great, that chewiness that I experienced in the pancakes, I also experienced in the muffins.  It gave them a gum-like quality that while was not bad, was not necessarily what I was expecting.

Overall, the products cooked out flawlessly and the taste was terrific.  Only the consistency wavered a bit from what I remember of the old-fashioned gluten days.  Thank you to those as 1-2-3 Gluten Free for the opportunity to test and review their product!

-Annsley

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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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By Alexander Hymowitz

A couple of weeks ago, I was walking through the supermarket, which I rarely do, and I spotted something very interesting. It was a gluten-free pre-packaged cookie dough by a company that is known for their gluten-filled cookies. The company is called Immaculate Baking Co., and their cookies are quite good.

The cookies are called Gluten-Free Chocolate Chunk Cookies, and they come in a red package with the words “Gluten-Free” posted in big letters in the front of the package.

Although you are not supposed to eat raw cookie dough, who can resist? At first, I thought “Wow these are amazing!” and then I thought “Better pop them in the oven.” The cookie dough is pre-packaged and pre-made. You do not need to do anything other than preheat the oven and then pop them in. They are delicious and simple to make, just like any of the regular gluten-filled cookie doughs. All they need is a couple of minutes in the oven, and they are ready to eat.

The cookies look like something out of a bakery. They cooked well and stayed in shape, unlike many other gluten-free cookies. They look, smell and taste great. The cookies taste like normal cookies, but I have to tell you there is a little bit of chalky taste in the end. That is not to say that these cookies were not good, because they were really good.

Immaculate Baking Co. cookies are also really good for two other reasons: You can pick them up at any supermarket (and of course online), and they are also all natural. Enjoy!

Learn more about this Gluten-Free Chocolate Chunk cookie dough at ImmaculateBaking.com.

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If you have been on CeliacCentral.org lately, you may have noticed a banner that looks like this:

Click on it and you’ll arrive at NFCA’s Gluten-Free Holiday Central, a microsite filled with gluten-free recipes and advice to help you through the holidays. Since Nov. 16, we’ve also been running our Gluten-Free Holiday How-Tos, which include our Gluten-Free Holiday Tip of the Day and special blog posts and exclusive tips from four of our gluten-free blogger friends.

So far, we learned “How to Survive Your First Gluten-Free Holiday” from Shirley Braden of gluten free easily, and Silvana Nardone of Silvana’s Kitchen and Easy Eats taught us “How to Host a Gluten-Free Holiday Your Kids Will Love.” This week, Rachel Begun, RD, explained “How to Fit a Fruit or Vegetable in Every Gluten-Free Holiday Dish.” Next week, we’ll feature our capstone on “How to Keep Your Gluten-Free Holiday Low Fuss and Low Cost,” with Carol Kicinski of Simply…Gluten-Free.

Now, getting some pearls of wisdom from these ladies is a gift in itself, but we wanted to sweeten the deal by offering up some giveaways. Our friends at Crunchmaster were more than happy to oblige and gave us enough loot for 5 giveaways: 4 weekly prizes consisting of $40 worth of Crunchmaster crackers, and 1 Grand Prize of $100 cash + $40 worth of Crunchmaster crackers.

We’ve already given away 2 weekly prizes, but there’s still plenty of time to enter the remaining giveaways. Here’s how:

Enter the weekly giveaways by signing up for each of the remaining Gluten-Free Holiday How-Tos eblasts:

• Gluten-Free Holiday How-Tos Eblast featuring tips from Rachel Begun, RD (Deadline to enter: Dec. 9 at 12 noon ET)
• Gluten-Free Holiday How-Tos Eblast featuring tips from Carol Kicinski (Deadline to enter: Dec. 16 at 12 noon ET)

By entering the weekly giveaways, you’ll automatically be entered to win the Grand Prize. Winners will be notified via email.

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You can find them exclusively at your local Whole Foods Market in the gluten-free freezer section along with other frozen gf bakery options. They are sold in packs of two and are priced similar to many of the gluten-free pie crust mixes found in the same store. The price seems very reasonable when it is for a pre-made gluten-free pie crust.

The crust themselves are very thick and the overall flavor was pretty close to what you might expect from any pre-made frozen pie crust. Though they don’t brown as easily as a traditional pie crust, they do taste a bit buttery and are plenty flakey with out breaking apart too much, so I can’t really complain. I thought they worked perfectly as a pie crust for sweet fruit pies; though I have read a few reviews that indicated using the pie crust for non-dessert purposes may result in a slightly saltier or crust flavor sweeter depending on the ingredients used. With autumn right around the corner and the holiday season trailing right behind it, these easy and relatively affordable gluten-free pie crusts will definitely come in handy.

To learn more about Whole Foods Market and the Gluten Free Bakehouse visit wholefoodsmarket.com.

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Chef Robert Landolphi is making a name in gluten-free. He not only wrote the Gluten Free Every Day Cookbook, but he’s also a driving force behind the acclaimed gluten-free dining options at the University of Connecticut, where he serves as culinary operations manager. You may even recognize him from NFCA’s webinar, “Serving Up Gluten-Free at Colleges & Universities,” where he shared tips from the dining hall.

In his latest venture, Chef Rob focuses on gluten-free recipes that can be made on the fly. Quick Fix Gluten Free is a cookbook filled with sweet and savory meals that go from pantry to table in 30 minutes or less.

The book is divided into nine chapters with additional sections for tips on stocking your gluten-free pantry, making substitutions, working with gluten-free dough, and more. While it’s well-organized, the book is far from stodgy or formal. Recipes are easy-to-read, with eye-catching tangerine accents to divide chapters and highlight ingredient lists. Chapters have laid-back titles like “Teasers” for appetizers and “Sweet Treats” for desserts. There’s even a chapter called “Battered and Fried” that – you guessed it – includes favorites like Crispy Fried Calamari and Fried Mozzarella Sticks.

While Quick Fix Gluten Free is all about speed, there’s also an endearing quality to it. Chef Rob began cooking gluten-free after his wife was diagnosed with celiac disease. At the start of each chapter, Rob includes a note that shares some of their gluten-free experiences and explains why dishes like Grilled Mojo Pork Tenderloin and Southern-Style Chicken and Dumplings made it on the list.

Quick Fix Gluten Free will be released on August 23, but you can buy it now from Andrews McMeel Publishing.

Gluten-Free Giveaway!

You can enter to win a free copy of Quick Fix Gluten Free by completing NFCA’s 2011 Gluten-Free Consumer Shopping Habits & Preferences Survey. Three survey participants will be randomly selected to win Chef Rob’s new cookbook. Plus, you’ll help NFCA gather important statistics about your gluten-free needs, so it’s a win-win! Survey ends Monday, Aug. 15.

Take the Survey

Hot Products Bonus: Gluten-Free Recipe

As a special preview, here’s a recipe from Quick Fix Gluten Free. Enjoy!

Cherry Walnut Quinoa Salad
Makes 4 to 6 servings

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1½ cups chopped broccoli florets
• 1 cup dried cherries or cranberries
• ¼ cup finely chopped red onion
• ¼ cup chopped walnuts
• ¼ cup white balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Directions:

1. In a medium saucepan, bring the quinoa and water to a boil over high heat.
2. Lower the heat to simmer, cover, and cook until all the water is absorbed, 10 to 15 minutes.
3. Scoop the cooked quinoa onto a large plate and allow to cool completely.
4. In a medium bowl, mix together the broccoli, dried cherries, red onion, walnuts, and cooked quinoa.
5. In a small bowl, whisk together the vinegar, olive oil, garlic, salt, and pepper.
6. Add to the quinoa mixture and toss until completely blended. Refrigerate overnight to allow the flavors to meld.

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I’m a gluten eater, so I’m just learning about gluten-free (my uncle has celiac disease). I’ve been surprised to find the variety of recipes available for the gluten-free diet. I wasn’t aware of all the options available for a person with celiac disease, but cookbooks are helping me learn.

Let’s Eat Gluten Free, by New Hampton and Waverly Celiac Support Groups starts out with an impressive table of contents, whether you’re gluten-free or not. The cover art is enticing and makes you want to open the book to see the recipes inside.

The book is broken down into simple chunks, with different sections for appetizers, snacks, beverages & dips; salads & soups; breads & crackers; brunch; main dishes & meats; side dishes & vegetables; bars, candies & cookies; cakes/frosting, desserts & pastries; and miscellaneous food items.

Before any recipes begin, the book explains abbreviations used in the book and gives an overview of how to use gluten-free flours. In addition, the baker and reader are provided with gluten-free baking tips, which I find to be very helpful and useful.

The book is very well organized, and each recipe was donated by an individual. It feels personalized and creative when reading and making a recipe for yourself or a loved one with celiac. Best of all, the book is inexpensive ($15, plus $3 shipping), and there is even an order form in the back of the index so you can share this book with others.

To order Let’s Eat Gluten-Free, contact Betty Bast at rbbast@webiowaplus.net or 319-352-4740.

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