Tim Horton's has announced their first Certified Gluten Free item, a Gluten Free Macaroon. The macaroon comes wrapped in a package of two to avoid cross-contamination. I haven't tried one yet, but it seems like this will allow them to compete with the new gluten free offerings at other donut shops.
To read more, read the press release at the Tim Horton's Website.
Have you tried one? Let me know what it's like in the comments!
Wednesday, July 10, 2013
Tuesday, July 9, 2013
Product Review: XO Baking Co.'s Chocolate Cake Mix
A few weeks ago for Father's Day, I made a chocolate cake for dessert. I have a few baking mixes that are my go-to brands, but after trying XO Baking Co.'s Vanilla Cake Mix for my husband's birthday cake, I wanted to see if the vanilla cake was just a fluke, or if the company's mixes really are that good. I couldn't find the company's frosting mix, so I went with a different brand for the icing, but I found the baking mix at my local Bulk Barn. I haven't been able to find them anywhere else so far.
What I love about this company is that they are GMO free, so none of the ingredients are genetically modified, and most are organic. I also like that most of the mixes can be made dairy free. Best of all, I also feel like I get my money's worth. I paid around $7 for the mix, but the mix makes a double layer, 9 inch cake. Most mixes only make a single layer cake, for close to the same price.
Xo Baking Co.'s mixes are easy to work with, and the cake doesn't fall apart easily, which is so important when trying to stack layers. The chocolate is rich and dark, with a deep flavour that's not too sweet. My husband, who isn't really a huge sweets fan, had two slices, and my niece declared my chocolate cake to be the best cake she'd ever eaten. I didn't tell her it was from a mix. There weren't any leftovers. I really wish I had taken better photos, but everyone was in such a rush to try a piece of cake that I just snapped a few quickly. The photos don't do this cake justice.
Verdict: This is the second product I've tried from this company, and I've been blown away by the results both times. The texture and the flavour of the chocolate cake are perfect, gluten free or not. I would highly recommend this company's products for an easy, foolproof baking experience.
In case you're wondering, this review is all mine. I did not receive free product, nor am I getting paid to write it. I bought and tried the product, and decided to write a review. I always clearly state when I've received something for free or have been paid to do a sponsored post.
What I love about this company is that they are GMO free, so none of the ingredients are genetically modified, and most are organic. I also like that most of the mixes can be made dairy free. Best of all, I also feel like I get my money's worth. I paid around $7 for the mix, but the mix makes a double layer, 9 inch cake. Most mixes only make a single layer cake, for close to the same price.
Xo Baking Co.'s mixes are easy to work with, and the cake doesn't fall apart easily, which is so important when trying to stack layers. The chocolate is rich and dark, with a deep flavour that's not too sweet. My husband, who isn't really a huge sweets fan, had two slices, and my niece declared my chocolate cake to be the best cake she'd ever eaten. I didn't tell her it was from a mix. There weren't any leftovers. I really wish I had taken better photos, but everyone was in such a rush to try a piece of cake that I just snapped a few quickly. The photos don't do this cake justice.
Verdict: This is the second product I've tried from this company, and I've been blown away by the results both times. The texture and the flavour of the chocolate cake are perfect, gluten free or not. I would highly recommend this company's products for an easy, foolproof baking experience.
In case you're wondering, this review is all mine. I did not receive free product, nor am I getting paid to write it. I bought and tried the product, and decided to write a review. I always clearly state when I've received something for free or have been paid to do a sponsored post.
Sunday, July 7, 2013
Gluten Free Weekly Menu Plan
Friday, July 5, 2013
Recipe: Gluten Free Strawberry BBQ Sauce
I would recommend using this on ribs, pulled pork, BBQ chicken, or even in a turkey sandwich.
Gluten Free Strawberry Barbecue Sauce
Ingredients
2 cups strawberries (amount after hulling)
2 cloves garlic, minced
1/2 cup brown sugar
1/4 cup water
1/4 cup GF ketchup
2 tablespoons vinegar (I used balsamic, but whatever you have on hand)
2 tablespoons tomato paste
2 tablespoons GF soy sauce
Salt & Pepper to taste
Dash of paprika (optional)
Hot Sauce to taste (optional)
Directions
1- Place all the ingredients in a blender and mix until smooth. If you want a chunky sauce, leave 1/2 cup of strawberries aside. Roughly chop and add to the sauce after blending.
2- Pour sauce into a saucepan and heat over medium heat, until sauce starts to bubble. Turn heat to low and simmer until sauce reduces by about 1/4, or until the flavours meld to you liking, stirring occasionally. Adjust seasonings and remove from heat.
3- Store sauce in a canning jar or freeze in an airtight freezer bag or container. Sauce will last a few weeks in the refrigerator.
Thursday, July 4, 2013
Gluten Free Buzz (6)
Some headlines from the world of Celiac and Gluten Free this week.
This week is shaping up to be a great one for gluten free athletes in the world of tennis. Sabine Lisicki, who is gluten intolerant, has earned herself a spot in the Wimbledon Final on Saturday. Novak Djokovic, who is also gluten free for health reasons, plays his semi-final match on Friday. Follow the tournament at Wimbledon.
Australia is reconsidering its stance on how much gluten should be allowed in gluten free products. Read about it on Just Food.
Gluten in Make-up. How safe is it for those with Celiac Disease? Allergic Living asks the question.
Live in Saskatoon? A new gluten and nut free bakery is opening soon! CKOM has the details.
Professionally trained chef Tom Hurley thinks it's easier than ever for those who are gluten free to eat out in restaurants. What do you think? Read what he has to say at Digital Journal.
Have a gluten free news item you want to share? Send me an email at celiacbaby@hotmail.com
*Gluten Free Buzz is not a link share post. I post links to articles I find timely, interesting, and relevant about Celiac Disease and Gluten Free Living for information purposes only.
This week is shaping up to be a great one for gluten free athletes in the world of tennis. Sabine Lisicki, who is gluten intolerant, has earned herself a spot in the Wimbledon Final on Saturday. Novak Djokovic, who is also gluten free for health reasons, plays his semi-final match on Friday. Follow the tournament at Wimbledon.
Australia is reconsidering its stance on how much gluten should be allowed in gluten free products. Read about it on Just Food.
Gluten in Make-up. How safe is it for those with Celiac Disease? Allergic Living asks the question.
Live in Saskatoon? A new gluten and nut free bakery is opening soon! CKOM has the details.
Professionally trained chef Tom Hurley thinks it's easier than ever for those who are gluten free to eat out in restaurants. What do you think? Read what he has to say at Digital Journal.
Have a gluten free news item you want to share? Send me an email at celiacbaby@hotmail.com
*Gluten Free Buzz is not a link share post. I post links to articles I find timely, interesting, and relevant about Celiac Disease and Gluten Free Living for information purposes only.
Wednesday, July 3, 2013
Tuesday, July 2, 2013
July Cookbook of the Month & A Giveaway: The Everything Gluten Free College Cookbook
Food that fits your life! Worried about living gluten-fee while you're away at college? Of course, most dining halls have gluten-free options, but sometimes the best way to be sure a dish is truly gluten-free--and delicious--is to cook it yourself. With "The Everything Gluten-Free College Cookbook," you can easily create your favorite dishes or try something new, like: Banana chocolate chip scones Cinnamon raisin french toast Cheesiest macaroni and cheese Curried chicken salad Mexican quesadillas Chewy granola bars Microwave shrimp scampi Ginger-orange chicken breast Molten lava dark chocolate cake Soft gingersnap cookies. Even if you're an inexperienced cook, you can master any one of these 300 easy recipes. From hearty, healthy breakfasts and crowd-pleasing snacks to healthy ideas for the midnight munchies, you'll find everything you need to satisfy your cravings and fit your dietary needs!
Publisher: Adams Media Corporation
I picked this cookbook because I know there are a lot of college students looking for gluten free meal ideas, and this book looks like the perfect book to bring along to college, gluten free or not. Truth is, with 300 recipes, it looks like a pretty good book for anyone to have on hand. I've already picked out a few recipes that I want to try right away. I have a feeling there's a tasty month ahead!
GIVEAWAY!
Guess what? I've got a free paperback copy to give away! Open to readers in the United States only. Enter below for your chance to win a copy of this new cookbook, and you can taste for yourself how delicious it can be to eat gluten free!
GIVEAWAY!
Guess what? I've got a free paperback copy to give away! Open to readers in the United States only. Enter below for your chance to win a copy of this new cookbook, and you can taste for yourself how delicious it can be to eat gluten free!
June Cookbook Review: Unbelievably Gluten Free by Anne Byrn
by
Anne
Byrn
Unbelievably gluten-free pizza!
Unbelievably gluten-free fried chicken! Unbelievably gluten-free pasta! Plus
breads, dumplings, fritters, pies, cakes, puddings, and more. For the 30 million
Americans who have an allergy or sensitivity to gluten, and their families, who
want to reclaim the dinner experience of everyone eating the same thing; Anne
Byrn creates 125 amazing dishes where the gluten is gone, and never
missed.
Author also of The Cake Mix Doctor Bakes Gluten-Free, and other cookbooks, Anne Byrn knows how to deliver incredible flavors. She replaces wheat, barley, and rye with gluten-free ingredients and employs creative techniques for achieving flawless textures and consistencies. These are recipes that taste as good, not almost as good, as they should: Tomato Panzanella Salad. Baked French Onion Soup. Spaghetti Carbonara. Grilled Chicken and Pesto Pizza. The Best GF Meat Loaf. Plus dessert: Warm Lemon Pudding Cake, Gluten- Free Red Velvet Cake, Fresh Orange Cupcakes, Old-Fashioned Peach and Blueberry Cobbler, and Gluten-Free Saucepan Brownies.
Includes how to convert favorite recipes and tips for eating gluten-free on a budget.
Author also of The Cake Mix Doctor Bakes Gluten-Free, and other cookbooks, Anne Byrn knows how to deliver incredible flavors. She replaces wheat, barley, and rye with gluten-free ingredients and employs creative techniques for achieving flawless textures and consistencies. These are recipes that taste as good, not almost as good, as they should: Tomato Panzanella Salad. Baked French Onion Soup. Spaghetti Carbonara. Grilled Chicken and Pesto Pizza. The Best GF Meat Loaf. Plus dessert: Warm Lemon Pudding Cake, Gluten- Free Red Velvet Cake, Fresh Orange Cupcakes, Old-Fashioned Peach and Blueberry Cobbler, and Gluten-Free Saucepan Brownies.
Includes how to convert favorite recipes and tips for eating gluten-free on a budget.
Publisher:
Workman Publishing Group
Publication
Date: October 30, 2012
Purchase: Amazon
Kat's Review
This cookbook was written by a veteran cookbook writer, and it shows in the clarity of the instructions. What I liked about each recipe was that there's a note about whether it can be converted to dairy free, which is a big deal in my house right now since my son is currently dairy free. There are also many great photos accompanying the recipes, making it easy to see what a recipe should look like when all is said and done.
From this cookbook, I made: Sweet Onion Dip, 5 Minute Hummus, French Baked Pork Chops, Spaghetti Carbonara, Stir Fried Broccoli & Veggies over Rice Noodles, Easy Fried Rice, Baked Eggplant & Zucchini Parmesan.
I didn't get around to making any desserts, but there is a nice variety to choose from. Many of the baked goods recipes start with a baking mix, which to some people might seem like cheating, but is fine to me. The only problem was that many called for Gluten Free Bisquick, which I haven't been able to find in Canada. I could substitute, true, but whenever a particular product is called for, I try to stay true to the recipe.
I had success with every recipe I tried. The instructions were clear and easy to follow, and unlike some gluten free recipes I've tried lately, they were all full of flavour. My dishes ended up looking remarkably similar to the photos in the book, another plus. This would make a great book for beginners. Many recipes call for premade crusts or use baking mixes, reducing the chance of error and shortening prep times considerably. I'm not a novice in the kitchen, but with two kids in the house, I like my meal prep to be quick and efficient. This cookbook is perfect for that. You can pull off almost any recipe in this book without much fuss.
Verdict
I would recommend this book for people looking for quick meals that are easy to pull together, and who don't mind taking shortcuts like using baking mixes. There is certainly a place on my shelf for cookbooks that have more complicated recipes, but if I'm looking to make something that tastes great but doesn't require a ton of effort, this book is a good choice. Plus, the onion dip is one of the best I've ever tasted. I served it at Father's Day, and it passed the family taste test.
Recipe: Easy Strawberry Jam with Canning Instructions
Making jam is the kind of thing that makes me happy, especially if the recipe is the simple kind, the kind you don't have to fuss over. I'm also not a huge fan of weighing things out in the kitchen (I know, purists, I know) so the measurements are in cups. You heard me. The jam still turns out nicely.
The recipe below makes about 6 (250ml) jars of jam. I made two batches of the recipe to make sure that it worked both times, but next time I'll double the recipe below and make it all in one go. It's very simple to do, the only thing you need to decide is how thick you want your jam. Jam will thicken as it cools. 12 jars of jam for my family is more than enough to last several months.
For this recipe, you'll need to start with about 8 cups of whole strawberries. Hull strawberries and cut in halves or quarters. You should end up with 6 cups of berries after cutting.
Ingredients
6 cups of strawberries (after cutting) I like chunks of fruit in my jam, so I halve my berries. Cut them to the size you prefer, allowing for a bit of breakdown during cooking.
4 cups white sugar
1/4-1/3 cup lemon juice (or the juice of about one lemon)
Directions
Before starting, make sure you have everything you need. If you're canning the jam as preserves, make sure you have fresh canning jars that are clean and sterilized. Follow the instructions for sterilizing provided by the manufacturer. I put mine in a 200F oven for about 20 minutes. To seal the cans by boiling, I put the canning pot full of water to boil once my ingredients for the jam are in the saucepot. Place a ceramic or glass plate in the freezer to check for jelling before you start.
1- In a large pot over high heat, mix cut strawberries, sugar, and lemon juice together using a wooden or large metal spoon. It will be almost dry at first, but don't add any liquid. Bring to a boil over high heat, stirring to break down berries and dissolve sugar.
2- Cook mixture down, stirring almost constantly, for about 15 minutes. At this point, I check for doneness by putting a spoonful of the jam on the chilled plate. Return the plate to the freezer for one minute with jam on it. Take it out, and run your finger through it. Jam is ready when the line you made with your finger doesn't immediately get covered again with the jam. Jam will be runnier than the final product, because it will "set" as it cools. If it's not ready after 15 minutes, check again every 5 minutes.
3- If you wish, skim any foam off the top (I don't bother.) Ladle jam into clean, sterilized jars and fit the seal over top. Close bands on lids and place in boiling water. Boil for 5 full minutes before removing cans from water and allowing them to cool. You should hear the lids pop as the seal is created. After 24 hours, check the seals on each jar. Refrigerate and use any unsealed jars of jam within a week or so. The rest can be kept and should be used within a year.
The recipe below makes about 6 (250ml) jars of jam. I made two batches of the recipe to make sure that it worked both times, but next time I'll double the recipe below and make it all in one go. It's very simple to do, the only thing you need to decide is how thick you want your jam. Jam will thicken as it cools. 12 jars of jam for my family is more than enough to last several months.
For this recipe, you'll need to start with about 8 cups of whole strawberries. Hull strawberries and cut in halves or quarters. You should end up with 6 cups of berries after cutting.
Ingredients
6 cups of strawberries (after cutting) I like chunks of fruit in my jam, so I halve my berries. Cut them to the size you prefer, allowing for a bit of breakdown during cooking.
4 cups white sugar
1/4-1/3 cup lemon juice (or the juice of about one lemon)
Directions
Before starting, make sure you have everything you need. If you're canning the jam as preserves, make sure you have fresh canning jars that are clean and sterilized. Follow the instructions for sterilizing provided by the manufacturer. I put mine in a 200F oven for about 20 minutes. To seal the cans by boiling, I put the canning pot full of water to boil once my ingredients for the jam are in the saucepot. Place a ceramic or glass plate in the freezer to check for jelling before you start.
1- In a large pot over high heat, mix cut strawberries, sugar, and lemon juice together using a wooden or large metal spoon. It will be almost dry at first, but don't add any liquid. Bring to a boil over high heat, stirring to break down berries and dissolve sugar.
2- Cook mixture down, stirring almost constantly, for about 15 minutes. At this point, I check for doneness by putting a spoonful of the jam on the chilled plate. Return the plate to the freezer for one minute with jam on it. Take it out, and run your finger through it. Jam is ready when the line you made with your finger doesn't immediately get covered again with the jam. Jam will be runnier than the final product, because it will "set" as it cools. If it's not ready after 15 minutes, check again every 5 minutes.
3- If you wish, skim any foam off the top (I don't bother.) Ladle jam into clean, sterilized jars and fit the seal over top. Close bands on lids and place in boiling water. Boil for 5 full minutes before removing cans from water and allowing them to cool. You should hear the lids pop as the seal is created. After 24 hours, check the seals on each jar. Refrigerate and use any unsealed jars of jam within a week or so. The rest can be kept and should be used within a year.
Subscribe to:
Posts
(
Atom
)