Goose Valley’s Brown & Wild Rice Fusion is a hearty and healthy blend of four types of whole grains, CalMati Brown Rice, Wild Rice, Heirloom Red Rice, and Calmochi Sweet Brown Rice.  Each serving contains 4 grams of fiber and 5 grams of Protein along with many of the vitamins and minerals that play an important role in a healthy diet. In addition to all the health benefits this blend brings to the table it is also wonderfully aromatic, colorful, and most importantly, it’s delicious.

Goose Valley offers several other varieties of blends and fusions including Basmati Rice Fusion and a Rice and Bean Fusion, in addition to packs of pure wild rice. All Goose Valley products are heart healthy and certified Gluten-free.

To learn more about Goose Valley Products including some delicious recipes and cooking tips visit goosevalley.com.

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Challah is traditionally used for the Jewish New Year, Rosh Hashanah. Since I am not Jewish and have very little experience with this type of bread, I cannot say with any confidence that it taste like traditional challah should. However I can say it tasted good.

Katz Gluten Free offers challah in many varieties along with a huge assortment of other baked goods including rolls, buns, sliced bread, pizza crust, many types of desserts, and more. All of Katz products are kosher and free of gluten, dairy and nuts and are made in a dedicated bakery. In addition to being tasty and gluten-free these products are also widely available in many grocery stores as well as specialty stores. A store locator is available on Katz website to help you find them a bit easier. If you happen to live in an area Katz products are not sold they can be purchased through their website. A sample pack is also available through the website so that you can try Katz delicious products before you buy.

If you would like to learn more about Katz Gluten Free bakery visit www.katzglutenfree.com.

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February 2011 marked the 11 year anniversary of Namaste Foods. Namaste Foods creator and owner, Daphne Taylor was originally inspired to make good food for friends and family with food restrictions. Her dedication and hard work helped grow Namaste Foods from a one woman show selling her allergy friendly product to local health stores into a successful company that now offers 15 baking mixes and 3 pasta meals that are currently being distributed in all 50 states. A lot of Namaste Foods success can be contributed to Daphne’s early grass roots approach. 11 years later Namaste Foods continues to spread the news about their products using this same approach by reaching out to bloggers and the communities they serve.

I did not know much about Namaste Foods when I accepted the request to review their products, which is always a good reason to do a review. When I received the shipment of samples I learned that the story behind the company was definitely inspirational. So I was very curious to see how the years of hard work affected their products.

For the review I received a muffin mix and a pizza crust mix to sample. Both these products as well as all of Namaste Foods Mixes and Dishes come in a very simple brown package. Though the packaging appears to be simple the instructions printed on the back along with helpful additional recipes included on the side are very thorough. As for the product inside each package, all of Namaste Foods Products are made with all natural ingredients. In addition to being gluten-free these products are also extremely allergy friendly and are made in a dedicated facility free of gluten, wheat, potato, soy, corn, dairy, tree nuts, peanuts and casein.

The Review

I started with the Muffins. The mix itself is very simple and versatile. All that was required to make the base muffins mix was the addition of a few common kitchen ingredients. In addition, to the required ingredients the instructions provided on the back of the package list many other ways to make a variety of variations, including adding juice, fruit, or chocolate chips.

Since my assistant for this review was a young chocolate chip lover we chose to add them to the mix. After a short baking time we had 12 chocolate chip muffins ready to taste. The cooked muffins were very moist and spongy. Even with the addition of chocolate chips they were not overly sweet, a plus for me. One warning I must pass along: These muffins are very dense, so I felt pretty full after sampling one.

Next, it was time to try out the pizza crust mix. From the moment the package is opened the smell of garlic and Italian seasonings got me in the mood to eat pizza. I am always a bit weary of gluten-free pizza mixes, especially those that are spread onto a baking tray instead of being made by stretching out the dough. However, the elasticity of the dough as it was being mixed began to raise my hopes. After following the instructions for mixing the dough it was poured onto a baking pan, spread out, and par baked till it was ready for toppings. I loaded the par baked crust up with sauce and cheese and placed it back in the oven to finish cooking. Even with all the toppings the pizza was easy to slice and pick up. The crust was both crunchy and soft just like a pizza crust should be. As a result I was pretty pleased with the finished product.

If you would like to learn more about Namaste Foods, visit www.namastefoods.com.

The Giveaway

Interested in trying out some of Namaste Foods for your self? You can receive several of their products and some other great goodies free by entering the GFHP’s Namaste Foods Giveaway between July 15th and July 22nd 2011.

Namaste Giveaway Includes:

• 3 Namaste Foods Products
• Namaste Grocery tote
• Copy of our Simple Pleasures Cookbook
• Copy of Living Without Magazine
• Assorted Recipe cards

How to Enter:
To enter for a change to win your own Namaste tote and goodies all you have to do is send an email that including your name, email address, and phone number to alacy@celiaccentral.org. Please use Namaste Giveaway as the subject for your entry.

The Namaste Foods Tote Giveaway runs till July 22nd 2011. The winner will be contacted and announced on Gluten-free Hot Products the following Monday.

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Guy Fieri’s Signature Barbeque Sauces are available in four varieties, though only the three included in this review are gluten-free.

Kansas City Barbeque Sauce: Smoky and Sweet
This sauce is intended to be the most like a traditional barbeque sauce, though I think it is far more flavorful than many of the other sauces stocked on grocery store shelves. It is very thick with a sweet yet smoky flavor. The sauce is dark brown with specks of black pepper, garlic, and onion. Those little specks pack a decent punch and add a nice blend of flavor and heat to the smooth smoky flavor of the sauce

Bourbon Brown Sugar Barbeque Sauce: Sweet & Sticky
Guy Fieri’s Bourbon Brown Sugar lives up to its name as sweet and sticky. It is only slightly thinner than the Kansas City Sauce and goes equally well on the grill as it does as dipping sauce. The brown sugar provides a sugary sweet flavor, which is complimented by smoky bourbon. In addition to a hint of spicy black pepper which adds some heat, pinapple and orange juice balance that heat with sweet and tangy citrusy flavors.

Carolina #6 Barbeque Sauce & Marinade: Mop & Slop
Unlike the first two sauces Guy Fieri’s Carolina #6 Barbeque Sauce is not very thick. This is because it is intended for slower cooking dishes, and as a marinade. “Mop Sauces” like this one are designed to flavor and glaze with out burning or scorching. Though it is not as thick it is packed tangy and spicy flavor.

All four varieties of Guy Fieri’s Signature Barbeque Sauce can be found in supermarkets and online and are available in 19-ounce jars that are very reasonably priced.

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Now, just in time for the summer, Chef Guy Fieri has launched a line of Barbeque Sauces and Salsas sure to be as big a hit as all of his other endeavors.  All of the new Guy Fieri Salsa and three out of the four new Barbeque Sauces are gluten-free. I was fortunate enough to receive samples of all the gluten-free varieties and will share my impression of them in two posts.

Part One: Guy Fieri’s Gluten free Salsa

Both his fondness for the bold and often-complex flavors peppers can offer and his time as a California Chef and Restaurateur shine through in all of Chef Fieri’s signature salsas.  All are made with high quality ingredients that taste extremely fresh.  In addition to being gluten-free, these salsas are also free of added preservatives and artificial flavors and colors.

Guy Fieri’s Signature Salsa is available in four varieties:

Original Salsa: Old Skool
Similar to all four varieties, Fieri’s Original Salsa, is thick and packed with small chunks of vegetables. Fittingly named Old Skool, this salsa is very much what you would expect from a traditional salsa. The tomato puree used as the base for this and three of the other varieties gives these salsa extra body. It is also the first thing you taste. Though the first impression is tomato sauce, this quickly gives way to the flavor of the peppers and the mild heat from the chilies. The over all flavor and texture made Fieri’s Original Salsa a runner up as my favorite out of the four.

7 Peppers Salsa: Burn Baby Burn
As soon as the jar opens you can smell the complex blend of peppers.  A complementary blend of tomatoes, lime, garlic and cilantro helps balance out the heat and the flavor of the peppers. Though this salsa is rated as “Hot” I didn’t think it was over the top. Since the heat slowly builds it is far from overwhelming and very enjoyable.

Chipote Salsa: Da $pice Is Right
This was my favorite of all four. I really enjoyed the smoky flavor and smell and the subtle heat this salsa provided. Though it is only rated medium, the clever use of jalepeno and other spices made it seem hotter.

Salsa Verde: Green & Mean
This was my least favorite. Not because it tasted bad.  In general, I’m not fond of the flavor of green peppers. Since it was the main ingredient it appealed to me less. Others who tried this with me found it interesting and enjoyable. Though it does not contain tomatoes it was still very thick, chunky, and flavorful.

All four varieties of Guy Fieri’s Signature Salsas can be found in supermarkets and online and are available in 16-ounce jars that are very reasonably priced.

Stay tuned for Part Two: Guy Fieri’s Gluten-Free Barbecue Sauces.

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

Simply…Gluten-free Desserts

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

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

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

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

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

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

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

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

Shane’s Original BBQ Sauce

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

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

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

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

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

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

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I was never a big fan of buttered popcorn at the movies. The butter was too salty, super greasy and made the popcorn so soggy it squished more than it crunched. Ew.

Then around age 15, I discovered the wonder of kettle corn – served in a microwaveable bag. It was light. It was sweet. It was just the right amount of salty and free from the typical bath of butter. Divine. The only problem was, it burned kind of easily, so I was left with either an overcooked batch or a disappointing unpopped to popped kernel ratio.

Fast forward to last week, when the National Foundation for Celiac Awareness received an email from Angie’s Kettle Corn about their product’s upcoming appearance in a gluten-free episode of The Martha Stewart Show. Wonderful news, and the perfect time to try a sample! (You see how my brain thinks?) The crew at Angie’s sent a box post-haste and it arrived on our doorstep this morning.

Angie’s Kettle Corn comes pre-popped in bags, like the kind you’d find in the chip aisle at the grocery store. It bypasses the risk of burning by leaving the cooking part to the experts. But unlike many pre-popped products, Angie’s Kettle Corn is cooked in small batches, in an actual kettle, so it doesn’t have that “packaged” taste. The popcorn is cooked in an allergen-free environment and has been certified gluten-free, so there’s also peace of mind that comes with the snack.

Just as Angie’s packaging states, the Kettle Corn was a delicious balance of sweetness and salt. The kernels were light and fluffy, which created a delicate, crispy sound as we munched away. The Classic flavor (it also comes in Lite and Caramel) had a noticeably sweet taste without being glazed in sugar, so it still maintained that fun, stick-to-your-tongue feeling when it hits your mouth. It was satisfying without feeling heavy, making it a prime pick when afternoon hunger rolls around. Like, right about now.

All in all, it would make a great snack for any occasion, even a trip to the movies. Now the question is: How do you sneak a bag into the theater?

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The kind folks over at Crispin accepted my challenge and sent a variety of bottles to try. First observation: Crispin is classy. The bottles, some of them unexpectedly large (22 oz.), featured an etched apple tree logo and script font noting the flavor.

Honey Crisp, one of the “Artisanal Reserve” offerings, was the first to catch our eye. The taste was hearty and beer-like, similar to the beers you may have garnished with an orange slice before going gluten-free.  Crispin Original, a member of the “Blue Line,” came in an average-sized bottle, perfect for one. The taste still gave the essence of beer, but had the sweet apple taste we expect in a cider (and the benefit of being naturally gluten-free, of course). It was lighter than the Honey Crisp, but that’s not to say it was watery. Flavor was not lost on this bottle.

Our favorite, however, was Fox Barrel Pear Cider, one of two bottles that stood out from the rest. Featuring a fox on the label, the bottles looked more pub-ready than the high class Crispin bottles (turns out, Crispin Cider acquired the Fox Barrel brand back in January 2010). A quick sip of the green guy revealed a lovely pear flavor: fruity, but not too sweet. Fittingly, it’s the perfect cider to enjoy at, well, a pub.

So the bottom line: For the holidays or New Year’s, break out Crispin Cider for a different (but still sophisticated) glass of bubbly. If you’re watching the game, Fox Barrel is a gluten-free brew that will make even your beer-swilling friends jealous.

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Coconut milk is thicker than traditional milk, so while I wouldn’t recommend it over cereal, it’s perfect for adding a creamy texture to curry and other sauces. Plus, it’s dairy-free – an easy alternative for those who avoid casein or lactose.

As I started the curry recipe, I was skeptical that it would take less than a half hour to prepare. Thai cooking, I’ve heard, is hard. Surely it would require hours of simmering, no? Well, 30 minutes later, I was ladling a delicious salmon-colored curry over a bowl of rice. The coconut milk gave the dish a rich flavor and a hint of sweetness, while the curry paste added a kick of spice. (I spooned in an extra dollop of paste while the curry was simmering, but I like my Thai food hot.)

Coming off this victory, I felt strangely confident. So much so, I decided to make a dessert using coconut milk – without a recipe. I usually don’t experiment in the kitchen, and when I do, the result usually isn’t good. But we’re currently hosting a Recipe Contest at NFCA, so I felt inspired to get creative. I simmered a can of coconut milk with a teaspoon of vanilla, a few shakes of nutmeg and a teaspoon of cinnamon. The liquid needed a bit more sweetness, so I added 1/2 tablespoon of brown sugar. After a few minutes, I added about 1-1/2 cups of leftover rice and cooked it down until the liquid was mostly absorbed. Finally, the pièce de résistance: 1/2 cup of pumpkin puree went into the mix.

Yes, I created pumpkin rice pudding—and it was good. So good I wish I could have entered it in our contest. But let this be a lesson: If I can do it, you can too. Let your imagination run wild, and do it with coconut milk.

Need more inspiration? Watch how the Renegade Chef made gluten-free, dairy-free ice cream and flan by swapping in coconut milk (Look for the “Alternative Appetites” videos). Give his recipes a try, then tell us how you use Thai Kitchen products in your original gluten-free recipe.

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In addition to containing whole grain brown rice flour, DeBoles gf spaghetti  is also made with organic amaranth and quinoa flours. This helps this product boast 47 grams of whole grains per serving. A healthy vitamin and mineral mix gives it an additional nutritional boost. So with that on its side, the only thing left for this product to deliver was flavor.

The good news is I have had far worse. The flavor was fine and would have been a complement to a wide variety of sauces and dishes. Where this product failed for me was the texture. The uncooked noodles where extremely brittle. What made it into the pot boiled up fine and managed to stay together. Since the noodles were very think I cooked them for 12 instead of 15 minutes. I prefer my pasta slightly more cooked than al dente so I was not discouraged till I took a bit. The pasta was a bit to mushy for my taste. After adding sauce, my opinion of this product did improve. The final word on this pasta is that it is a good product, just not my favorite.

To learn more about this product visit www.deboles.com.

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