When I received a shipment of DeBoles® Gluten-Free Pasta from The Hain Celestial Group, Inc., I decided that I would run the gamut of preparation styles – from a quick toss in pasta sauce to a more elaborate meal.

Here’s the rundown:

Gluten-Free Rice Penne

Having just watched our newest episode of Alternative Appetites, I was inspired to try Dan’s recipe for Penne with Creamy Tomato Sauce. I first prepped the sauce and then boiled the pasta. At the 6 minute mark, the pasta was cooked perfectly. A few pieces fell apart while I was draining the pasta, but otherwise it held up nicely. A quick toss in the sauce and I was ready to taste.

The penne had just the right size and bite to match the zucchini slices, and the flavor of the sauce shined through. Like most rice pastas, the penne got mushy upon reheating, so this is best eaten fresh.

Gluten-Free Rice Angel Hair Pasta

The recipe on the back of the box is for a light garlic and oil sauce with broccoli rabe. I’m not a big fan of broccoli rabe, and I had a bunch of spinach in my fridge, so I made a quick swap. I made the simple sauce while the pasta was cooking, then tossed everything together.

The completed dish was delicious! The olive oil kept the pasta from sticking together, yet was light enough to feel healthy. The angel hair was thin without tasting too delicate, which was a problem I had with wheat-based angel hair pasta. To make this extra tasty, add a good sprinkle of Parmesan cheese – it sticks to the pasta nicely.

Gluten-Free Rice Angel Hair Pasta with Flax

For dairy-free and vegan friends, I tried this pasta with the Vegan Alfredo Sauce from GlutenFreeChoices.com. It’s made with almonds, and while my blender didn’t have quite enough oomph to create a perfectly smooth sauce, I still found it pretty flavorful.

When I added the pasta, it created a creamy and luscious looking dish – with only a fraction of the calories that you’d find in a traditional alfredo sauce. Plus, the addition of flax gives the dish an extra punch of omega-3s. If you can have cheese, I’d say splurge on the real alfredo sauce, but this is a fun “fake out” recipe to try (and it only takes minutes to make).

Gluten-Free Tubettini

When I saw the playful colors and “Kids Only” message on this box, I thought of one thing: tomato sauce. The simple, store-bought gem is sometimes all a kid needs to feel, well, like a kid. The Tubettini is small, so it cooks very quickly – perfect for a speedy weeknight dinner. A quick pour of tomato sauce and I grabbed a forkful (you may also want to eat this with a spoon).

It was tasty, with no hint of an “off” flavor. In fact, it reminded me of those canned pasta products that kids like so much – except this tasted a lot fresher. Best of all, the Tubettini reheats surprisingly well. No mush side effects.

Gluten-Free Giveaway!

Ready to whip up your own plate of pasta? Visit the DeBoles Gluten-Free Pasta Party album on NFCA’s Facebook for your shot at winning FREE gluten-free pasta. Each winner will receive 3 boxes of DeBoles Gluten-Free Pasta. There are 4 chances to win, and we’re announcing one each week! Bonus: For a 5^th chance to win, visit our Alternative Appetites video on YouTube and leave a comment according to the instructions.

For more information about gluten-free products from The Hain Celestial Group, Inc., visit www.GlutenFreeChoices.com.

Share on Facebook

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

My favorite part of the week is when I get home from work and there’s a box on the porch with my name on it. My second favorite part is when I open that box up and find gluten-free goodies inside. The last box I opened contained Blake’s All Natural Gluten-Free Chicken Pot Pie and Gluten-Free Shepherd’s Pie.

I can’t remember the last time I had a chicken pot pie, so you can imagine how excited I was. Also, I’m going to be straight up with you folks – I had never had a shepherd’s pie up until this point, so my taste buds were ready to experience the gloriousness pictured on the front of the box.

Since I was so excited, and it was dinner time, I decided to start the review process right then and there. I took the chicken pot pie out of the box read the cooking instructions.

Once preheated, I put the pie in the oven and set the time for the instructed 30 minutes. I covered the pie with foil while baking, and unfortunately when I took it off, part of the cornbread crust came off right along with it! I don’t know if this is common, but I was very upset that my beautiful meal was tarnished. But, to solve the problem, I simply scraped the piece of cornbread back onto the pie, and put it back in the oven for a remaining 10 minutes (per the instructions).

When the Chicken Pot Pie came out of the oven, I of course announced to my mom, “It’s tiiiime!” and grabbed two sets of silverware, as she often assists me in my review process (a.k.a. she just wants to eat my gluten-free food with me). I took the first bite, and was very impressed with the tenderness of the chicken and taste of the gravy. My mom then tried it and made her signature “mmmhmmm, that’s good” noise. She was really impressed with the cornbread crust, since it has always been one of her favorite types of bread. Blake’s All Natural does a great job at giving us gluten-free’ers a chance to enjoy the corn bread taste everyone knows, loves, and misses.

After eating the rest of the pie, I was very impressed with Blake’s ability to create a chicken pot pie that was hearty, healthy, and gluten-free. It is hard to keep the taste that people want, while keeping the product gluten-free AND healthy. So, after being so impressed with this dish, I was very excited to see what the Shepherd’s Pie would taste like.

A few days later when my tummy started rumbling, and I was looking through the fridge for something to eat, it hit me – I have a ready-made Gluten-Free Shepherd’s Pie in the freezer! I fetched my pie and checked the cooking instructions. I was very pleased to see that the microwave instructions were a short 3-4 minutes, as when I am hungry I am very impatient. I got a microwave-safe plate out, placed the Shepherd’s Pie on top, entered 3:30, and pressed Start.

When I took the pie out of the microwave, it was very hot and steamy. So I had to let it cool a bit (which was difficult since I regularly burn my tongue due to my impatient nature). I took my first bite and it was the definition of lunchtime bliss.

I’m not a big corn girl, but man, stick it in with organic mashed potatoes and moist ground beef and I’m hooked! My first few bites were sans ketchup, but after that I decided to squirt on some Heinz so I could get some tomato flavor with each bite (as I love, love, love my ketchup). Either way, the Shepherd’s Pie was delicious and filling – perfect for lunchtime!

One of the other great things about the Gluten-Free Shepherd’s Pie is that it is healthy! The calorie counter in me was pleased to see the entire package was only 240 calories!  That means you are able to treat yourself to a microwave meal without feeling the guilt that usually accompanies frozen, ready-made food.

Since Blake’s All Natural sent me two of each pie, I packed the second Shepherd’s Pie for lunch at work the following week. It certainly was a nice break in my gluten-free turkey sandwich monotony! I even had a few jealous stares in the break room as I was enjoying my gluten-free meal.

As for the second Chicken Pot Pie – it’s in my freezer as we speak. But, I am getting kind of hungry after writing this review, so I think I’m going to go bake that right now!

I recommend Blake’s All Natural Gluten-Free products to anyone who likes a good, home-cooked meal! Share your gluten-free love with Blake’s and follow them on Twitter, @BlakesNatural, or visit their website at www.blakesallnatural.com!

Share on Facebook

Ever wanted to take a banana on a trip with you, but before you make it a few feet out your door it was smashed and brown in your backpack?  Nikk Ingersoll and Caue Suplicy have created the perfect hand-held banana snack – Barnana.  Barnana is a small little nugget of dehydrated banana that can be popped in your mouth at any time without worry of spoilage (for 12-18 months, depending on which variety you’re eating).  They are dehydrated to just over 100 degrees Fahrenheit to ensure a moist, raw, chewy texture while retaining its real fruit taste.

Conscious of how their bananas are grown, Ingersoll and Suplicy use two independent organic farms in Brazil and Ecuador before the barnanas comes to California for their packaging.  Not only are they processed in a dedicated gluten-free facility, but they are also raw, organic, vegan, and kosher.

Suplicy grew up in Brazil where carrying bananas around made for a quickly perishable snack.  In the 70’s and 80’s his dad engineered a homemade banana dehydrator so he could take the bananas on hikes and trips without worry of spoilage.  It was a novel idea in Brazil and equally novel when Suplicy moved to the States.

Suplicy and Ingersoll met in the U.S., and together they created a large-scale version of this dehydration system: Barnanas! They come in two varieties: Purely Chewy Banana Bites and Chewy Chocolate Banana Bites.

I had a variety of people of all ages sample and give me opinions about both bites. When we first opened the bag we got a big surprise; we were expecting a banana chip color, but we found a coffee brown treat instead. That did not deter us!

The Chewy Banana Bites are just dehydrated banana dusted in organic banana powder to keep them from sticking. They were indeed chewy (but not too chewy like caramel) and moist with an intense banana flavor.  The flavor is reminiscent of a ripe, spotted-brown banana (my favorite kind), or a banana bread-like flavor. My 3-year-old and her friend devoured half the bag while we were still focused on the taste of our first one. I think they are a perfect snack, especially if you’re on a gluten-free diet.  However, if you’re someone who prefers a green banana flavor, than you’ll probably prefer the Chewy Chocolate Banana Bites.

The Chocolate Bites are dehydrated bananas covered in 60% organic cocoa chocolate.  I LOVE chocolate and I LOVED these for a delicious snack. The chocolate complements the banana flavor, making it hard to decipher if you’re tasting the banana or the chocolate. We found the best way to enjoy these was to pop them in your mouth and enjoy the soft, smooth chocolate coating around the Barnana so as not to lose a bite of the crumbly chocolate.  Some testers thought they might prefer a harder chocolate coating, but I like them just the way they are!  Again, another big hit in our house.

Barnanas are the perfect on-the-go snack.  We thought of some alternative uses for them:

• In homemade trail mix
• Mixed into muffins (other than banana muffins)
• Chopped as a topping for yogurt or ice cream or even mixed into a milkshake
• Frozen and then eaten as a snack

A special thanks to Nikk Ingersoll at Barnana who kindly sent me samples and shared his story with me.  Since Barnanas are new to the market, if they’re not in your Whole Foods yet, you can order online by visiting their website www.barnana.com or emailing them at info@barnana.com.

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

Thanks to the National Foundation for Celiac Awareness (NFCA), this past week I was lucky enough to receive a package in the mail from Joslin Foods, containing three flavors of their Summit 6 Pasta Sauce: Classic, Spicy, and Kids Flavor.

I was recommended to try a 12 Vegetable Pasta Recipe, containing just that – a lot of vegetables. Now, I’m not the biggest veggie lover out there, seeing as I am one of the only 23 year olds in the universe that still won’t eat a salad. But, I figured if the recipe had such great reviews, and I was using the Summit 6 pasta sauce that’s meant to be pretty darn tasty; the meal would turn out just fine.

So I printed off the recipe, handed it to my mom, and said “I have no idea what spaghetti squash is, but we have to make some.” Now, if you’ve read my previous posts, you know I am not the greatest gluten-free chef, I’m just good at reviewing gluten-free food that others make for me. That’s where my stepdad, Craig, comes into the picture. Craig, who I sometimes refer to as the “Gluten-Free God,” loves to cook, so this duty was naturally going to fall in his lap.

The ingredients one would need to do this recipe are:

• 1 medium spaghetti squash
• 1 small onion, diced
• 1 small green pepper
• 1 medium red pepper
• 1 zucchini, diced
• 6 oz. mushrooms, sliced
• 2 tbsp. olive oil
• 1 jar Summit 6 Classic or Spicy Pasta Sauce
• optional – add cooked shrimp, Italian sausage, or ground beef/turkey

As you can see – lots of veggies. That’s probably why they call it the 12 Vegetable Pasta Recipe.

And, as you would expect, lots of veggies means lots of chopping and dicing. But, the spoiled step-daughter I am didn’t dice one pepper or onion. Like I said, Craig is the “Gluten-Free God,” and pretty much cooked the entire meal for me.

As the spaghetti squash was cooking, and the sauce was heating up, my mom and I had a fantastic idea for the extra jar of Summit 6 sauce…make a pizza!

A while back, we stocked up on Canyon Bakehouse products, and bought some of our favorite bread – Canyon Bakehouse Rosemary & Thyme Focaccia. We wanted some bread with our meal, so we took the focaccia out of the freezer, and planned to make a pizza-type side dish with it. We spread the Summit 6 sauce on the top, and sprinkled some cheese over it. It was nice to know you can use the Summit 6 sauce for spaghetti, as well as pizza [it even tells you that on the jar].

After all the ingredients were done, the sauce was heated through, and our kitchen smelled glorious, I started to scrape the inside of the squash out for our “noodle” replacement. I was a bit nervous at this point, not knowing whether I would like the taste of the spaghetti squash, or be wishing that we were eating gluten-free noodles instead.

A few minutes later, the table was set, the food was placed, and the timer was going off informing us our focaccia pizza creation was done. I sat down, got my plate, and started digging in. First I put the spaghetti squash on my plate, thinking to myself, “well, at least this is a lot healthier than me shoveling in tons of noodles!”

I then took the ladle and poured some of the Summit 6 sauce, mixed with the above vegetables, and ground turkey [to meat it up a bit]. This was the point where I took a look at my plate and realized this was about to be a bangin’ meal.

The moment of truth had arrived – was I, at the age of 23, finally going to like a meal that had more vegetables than meat in it? The answer – YES!

The sauce was the perfect blend of spices, and when mixed with the vegetables, it was hearty, yet very healthy! Usually when my family goes the Italian route for dinner, I end up feeling super full, and carbed out. The Summit 6 Pasta Sauce and vegetables worked perfect with each other, acting as a great alternative for someone on a gluten-free diet.

I give Summit 6 Pasta Sauce two thumbs up because it can be used as a sauce on dishes, as well as sauce on your gluten-free pizza!! That is a plus for me, because I often make a single portion of pasta for myself, and then keep the jar in the fridge for a meal later in the week. So, having a sauce that is versatile is good so you don’t end up tossing half a jar after it expires.

It’s always a good feeling when you discover a new product that can become a staple in your gluten-free kitchen. Summit 6 definitely has the staying power for my household, as we will be able to use is in a variety of dishes…and get our veggies while doing so!

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

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.

Share on Facebook

4 Ingredients Gluten-Free is the third installment of the “4 Ingredients” series by Kim McCosker and Rachael Bermingham, and the first to focus on the gluten-free diet. The cookbook includes 400 recipes, all approved by the Australian Celiac Society.

Like its recipes, this cookbook isn’t flashy. Apart from a colorful cover with a fudgy chocolate cake on the cover, there are no photos in the book. Instead, it’s page after page of recipes, each one neatly formatted and surprisingly concise.

The recipes themselves range from dips to desserts and from one-step wonders to more sophisticated fare. There are classics like the Cheese Omelet and Fish with Lemon Butter, but there are also plenty of new ideas like Citrus Pancakes, Roast Butternut and Fig Salad, and Baked Ricotta and Thyme Pie. The cookbook even includes a section just for kid-friendly meals, including a favorite of my family: Fruit Medley.

The authors take a lot of shortcuts, like using gluten-free all-purpose flour and prepared gluten-free curry sauces. But for the most part, these recipes really are just four simple ingredients.

In addition to the recipes, there’s a special gem in the back of the book: a list of Handy Home Tips. The list taught me how to clean up white leather shoes and how to store my extra linens in a clever space-saving way.

If you’re eager to learn more about 4 Ingredients Gluten-Free, watch Today with Kathie Lee and Hoda tomorrow morning. Kim McCosker will be on the show to talk about the cookbook. She’ll also sign copies of the book at Whole Foods Upper West Side that night, hosted by the NYC Celiac Disease Meetup group. Get the details from Gluten-Free Fun.

Share on Facebook

Far from standard yellow or Dijon, each mustard in the City of Roses line incorporates a wine or spirit: Gran Marnier, Pinot Gris, Pinot Noir and Mazama Infused Pepper Vodka. The mustards are made in Oregon, and staying true to its roots, the company uses wine and vodka made in the state.

Our samples arrived just before St. Patrick’s Day, so it seemed fitting to try them out on corned beef and cabbage. My aunts and uncles even got involved in the taste test.

Overall, the Pinot Noir flavor paired best with the corned beef. It was sweet, with just a touch of pucker from the wine. The Pepper Vodka flavor was a close second, with a slight kick that I enjoyed, but my uncle found too intense. The Pinot Gris mustard was sweeter than the Pinot Noir, and the Gran Marnier was the sweetest of all. While the two sweeter varieties didn’t pair as well with the corned beef, they would be excellent in a Waldorf salad or with turkey and dried cranberries in a lettuce wrap.

I noticed that the mustards have a texture close to mayonnaise or Hollandaise sauce. Sure enough, eggs are the first ingredient. The eggs help the mustards stay creamy and thick, which makes them ideal for potato or egg salad. That also means you’ll need a knife or small spoon in order to scoop and spread the mustard (no squeeze bottles here).

I don’t think we’ll see City of Roses Creamy Gourmet Mustards at a hotdog stand anytime soon, but I do think these would be a nice addition to liven up everyday meals. Better yet, add it to a basket with gluten-free crackers and wine for a special celiac-friendly gift.

To order City of Roses Mustards or find a retailer near you, visit www.rosecitydelicacies.com.

Share on Facebook