Product Review from Food Review 101

A while back, we reviewed The Pure Pantry company and their line of gluten-free baking mixes that you actually couldn’t even tell were gluten-free in the first place, which is why we decided to take a look at the other products in their line of gluten-free goodies. “Elizabeth Kaplan, founder and CEO of The Pure Pantry, is a trained teacher and chef. Her appreciation and passion for fine organic foods began at a young age…when Elizabeth was diagnosed with Celiac Disease in 2002, she was disappointed in the lack of healthy, good tasting, gluten-free products on the market”, which is why she decided to create her own line of gluten-free products that would not only satisfy her, but the masses as well. For this review, we’ll be looking at The Pure Pantry’s line of gluten-free baking mixes–Buckwheat Flax Pancake and Baking Mix, Old Fashioned Pancake and Baking Mix, Whole Grain Dark Chocolate Cake Mix, and their Organic All-Purpose Baking Mix–that we weren’t able to touch on in our first review of The Pure Pantry. For more information on The Pure Pantry, be sure to head to their very informative and aesthetically pleasing web-site. Also, don’t forget to check out the Food Review 101 Facebook page.

If you’ve read our previous reviews of The Pure Pantry, then you know that they have some pretty high standards to live up to, which is why we were really excited to write up our second review on their line of gluten-free baking mixes. The first mix we tried out was the Buckwheat Flax Pancake and Baking Mix, and we actually used the recipe on the back of the package to help guide us to making some really great pancakes. After we combined our mix, egg, milk, and some cooking oil, we headed for the hot stove to make up some gluten-free pancakes. Our pancakes actually turned out quite fluffy and very tasty, and if anyone would be hard-pressed to actually pick these gluten-free pancakes out of a pancake line-up. The best thing about these mixes though, is that you can actually use it for other recipes as well. The package offers up other recipes for waffles, crepes, and muffins, but if those aren’t enough for you, then head to the Pure Pantry web-site for additional ideas. Next, we tried using the Whole Grain Dark Chocolate Cake Mix, but instead of making a daunting chocolate cake, we used the cupcake recipe instead. After we combined our cake mix, eggs, milk, vegetable oil, and hot water, we stuck it in the oven for 350F for 18 minutes. What came out of the oven was a very chocolaty and moist cupcake that would surely please anyone looking to get their chocolate fix. The texture was really great, oddly enough, but the cool thing about these cupcakes is that they’re made from a bunch of really cool flours– quinoa, brown rice, sorghum, and potato starch–that are a lot more beneficial than the standard flour found in other baking mixes. After we tried the first two mixes out, we headed for their Organic All Purpose Baking Mix, and followed their directions for making a gluten-free banana bread. After mixing and baking our bread, we were pleasantly surprised with the flavor and texture of this gluten-free bread. The flavor of this bread was nothing but pure banana, while the texture was soft and chewy like the banana bread we used to eat growing up. Lastly, we tried out the Organic Old Fashioned Pancake & Baking Mix, and this mix differed just a bit from the buckwheat and flax mix that we talked about first. This mix gave us a much more traditional pancake that a lot of people are more accustomed to, simply because it looked and tasted like a regular pancake that’s packed with gluten. For anyone searching to lower the amount of gluten in their diet, or anyone looking for a healthier pancake mix that will save them time in the morning, we highly recommend you give The Pure Pantry a try. Overall (4 out of 5).   Read More …

From RaisingAllergyKids.com

Where to start, where to start…

I received this beautiful cookbook Friday.  Excitedly, I stayed up until midnight marking off all the recipes I wanted to try.  I got up bright and early Saturday morning, stopped by the farmers market and local grocer to buy all my supplies. By 10 a.m. I had donned my apron and started cooking.

I started with the Gingerbread Waffles with Cinnamon Poached Pears.  My kids flocked to the kitchen and wouldn’t stop commenting on how great it smelled, and the “When can we eat?” questopms began.  ( That was the most frequently asked question all day.)  By the time they were ready, and plated, they were gone. I couldn’t bake these up fast enough.  They were scrumptious! Truly a gingerbread lover’s delight!  My kids have now put it on the menu to have at least one night a week.

Next was Grilled Chicken with Pomegranate Chipotle BBQ Sauce.   Because we have so many little hands reaching for food, bite size portions are the way around here.   I made this using chicken wings. This BBQ sauce is tangy with just a hint of smokey heat.  It is was good! (Just don’t forget to salt and pepper the chicken before saucing it, like I did.  I spiced mine up afterwards and it was all good!)

Asian Veggies in Tamari-Seasme-Ginger Stir-Fry Sauce was next on the list.  I cheated a bit here.  The recipe called for freshly chopped veggies.   I used a bag of our favorite frozen veggies with fresh bean sprouts and napa cabbage added at the end.   I loved this recipe because it tasted good and was quick to hit the table.   Ten thumbs up!

Cheddar Drop Biscuits were next to be made.  Now, it has been a long time for me, but I swear these little tender nuggets reminded me of Red Lobsters Cheddar Biscuits without all the greasiness, but all the wonderful taste.  These are fantastic biscuits!  I have made them everyday since I received the book. The kids can’t stop asking for them.  I made these dairy free with the Daiya cheese alternative and you wouldn’t know the difference.  The other great thing about this recipe is that it is quick to make, about 15 minutes to whip up.  This recipe is a now a permanent addition to our dinner time meals.

After all that cooking the sweet craving hit.  I made the Cranberry Ginger Pound Cake and the Lemon Tea Bread.  The pound cake was a pleasant change of pace from the norm. It wasn’t overly sweet and I enjoyed the taste of the ginger and cranberry together.  I have only one kid who will eat cranberries in family, and we both agreed that it was really yummy.  It was tender and delicious.

The Lemon Tea Bread was a taste of heaven.  It was so good I ran two pieces over to a friend.  This gluten friend could not believe that it was gluten free. This bread reminded me more of a cake than a bread.  What makes this bread extra special is the glaze.  The glaze reminds me of lemonade.  When you pour it on top of that hot bread it just soaks it up. Oooooh my…the whole bread just melts in your mouth.  Confession – I am addicted to thisLemon Tea Bread.

That was the end of cooking on day one.  I was tired, and happily full.  The next day……

…..was Mojito Chicken.

I have never had a Mojito anything in my life, but the photo of this chicken made me wanna try.  It was a real palate pleaser.  My kids tasted it and talked about how much they loved it, while they reached for seconds.  Next time I am going to throw it on the grill.  I have just two left over pieces that I plan on making into a grilled panini tomorrow!  Yum!!

The Quinoa Tabouli was a real treat.   My kids have never had anything like it.  It got mixed reviews.  Maybe it is more of an adult dish, I am not sure.  Most of my kids thought it was a little too tangy.  I loved the recipe but for everyone else’s taste buds, next time I will cut the lemon juice in half.  That said, I really liked this dish, and plan on making it again.   I loved all the fresh veggies in it.   This one is a keeper.  I would take this to any picnic or potluck.

Lastly, the Sweet Potato Gratin reminded me of my mother’s sweet potato pon (without the marshmallows on top).  This was a winner all the way around in my house.  It can be made egg free, which I did.  Being a Southerner, I like my pon a little sweeter so I added a little more sugar, and it was perfect.  I thoroughly enjoyed every bite.  The Pecan Cinnamon Topping added a nice crunch to the fluffy sweet potatoes.