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.

Share on Facebook

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.

Share on Facebook

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

Share on Facebook

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

Share on Facebook

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.

Share on Facebook

I had high hopes as I boiled the water. The directions were almost as simple as the ingredients list, which included only brown rice flour and water. After 11 minutes of boiling on high I was ready to give it a try. I’m happy to report that it tasted great! The texture was smooth and far from chewy or slimy. As for the flavor it was simple yet very delicious.  Though this pasta tasted good by its self or sprinkled with some salt and herbs it also held up well to the addition of sauces and vegetables.

Along with the box of Jovial Brown Rice Spaghetti I also received two boxes of their gluten-free cookies, Fig Fruit Filled and Chocolate Cream Filled. The Fig Fruit Filled cookies tasted like a more grown up version of Fig Newtons. The outer cookie was soft and sweet with a even sweeter chewy fig center.

Though I liked the Fig Fruit Filled Cookies, I loved the Chocolate Cream Filled ones. The outer cookie was crumbly and crunchy with a rich chocolate mousse center. Both were delicious and are now among my favorite gluten-free cookies.

If you would like to learn more about these and all of Jovial Foods Products visit www.jovialfoods.com.

Share on Facebook

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

Share on Facebook

A lot of gluten-free products claim they taste like the real thing. Sometimes, it’s true; other times, not so much. In the case of Tate’s Bake Shop Chocolate Chip Cookies, I’ve actually had the ‘real’ gluten-containing thing, and the gluten-free version is spot on.

I grew up on Long Island, and summers often involved traveling ‘out east’ for the weekend. On the way back, we always stopped at a farm stand to pick up a pack or two of Tate’s Chocolate Chip Cookies. They always were thin, crunchy and stacked in a small tower. And they always went fast.

Today, I still see the familiar stack of Tate’s cookies at the deli near my dad’s house. I’ve even spotted them at corner markets in Philly. But now, the original flavor has a gluten-free companion.

When we received a sample of Tate’s Gluten-Free Chocolate Chip Cookies at the office, I thought “No, this can’t be the same cookie…could it?”

One bite, and the childhood memories came flooding back. The thin, crunchy texture. The buttery and sweet dough. The chocolate chips – melt-in-your-mouth even when eaten straight out of the bag. To top it off, there wasn’t a touch of aftertaste.

I was stunned, in the best way possible. And just like the original, the gluten-free cookies went fast.

Tate’s cookies aren’t thick, chewy or chock-full of chocolate chunks. They’re simple and, despite being packaged, have that homemade appeal. If that’s your kind of cookie, then I suggest you high-tail it to their website and order yourself a pack.

Share on Facebook

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.

Share on Facebook

If you haven’t heard of it, the GREAT Business Association is a group of manufacturers who uphold best practices for gluten-free food preparation. They keep celiac and gluten sensitive customers in mind, and together, we’re working to make gluten-free products affordable, accessible and mainstays on store shelves.

I was thrilled to see our members at the Fancy Food Show, and even better, they all had new products to share:

Lucy’s Cookies

I ‘met’ Dr. Lucy Gibney via email when NFCA premiered her Alternative Appetites videos, but we finally got face-to-face at Fancy Food. While at the booth, I snagged a sample of her new Maple Bliss cookie, which had the sweet taste of pancakes and syrup, with the same crunch that’s signature to Lucy’s Cookies. Two other new flavors, Ginger Snap and Chocolate Cookie, were equally tempting. If I had more hands, I would have tried them all.

Crunchmaster

I fell in love with Crunchmaster crackers last year during our Holiday Dips & Dishes Recipe Contest, and since then I’ve told friends both gluten-free and not about them. So naturally, I had to check out what was new. In addition to the 7 Ancient Grains product line that debuted at Expo West, Crunchmaster has two new flavors of Multi-Grain Crackers: Roasted Vegetable and White Cheddar. I tried the Roasted Vegetable, and it had the deep flavor its name implies. Perfect to crumble on top of soup this fall.

San-J

Yes, we all love their Tamari Travel Packs, but San-J is far more than gluten-free soy sauce. I sampled their Gluten-Free Brown Rice Crackers a few months ago and found them to be a delightful and unique snack. At Fancy Food Show, I gave their new Gluten-Free Orange Sauce a whirl, tasting a bite of chicken cooked in the sauce. It was a sweet and tangy glaze, with a noticeable but not overpowering orange flavor. Basically, it was just like the Orange Chicken I’ve ordered from take-out menus. San-J, however, comes with a gluten-free certification.

Stay tuned for more from the Fancy Food Show. I’ll be sharing some of my gluten-free finds through August.

Share on Facebook