Product of the Month

June 2014: Goldfish Puffs Mega Cheese

Howdy! It’s been a pretty quiet month on the blog, but I’m excited to say that things are about to change! I have some big plans for this summer… And yes, they involve food and a kitchen! So anyways, as you can tell, I barely managed to squeeze in this month’s product of the month, but as I always say, better late than never, right? I’ve been wanting to try this product for awhile, but initially I couldn’t get my hands on it. As I awaited the day I would  finally eat gluten-free goldfish, I had built pretty high expectations. And unfortunately, the product did not live up to my idealized standards.

I was expecting a gluten-free carbon copy of the much-loved, cheesy snack. Sadly, the snack didn’t smile back! Goldfish Puffs are essentially large, golden, fish-shaped Cheetos. They are nothing like the small, Cheez-It like goldfish. I suppose I should have realized they wouldn’t or rather couldn’t be the same because the packet indicated it was “baked” and they are titled Goldfish Puffs. If you enjoy Cheetos, you will definitely enjoy the light and airy snack with a big flavor. However, they are nothing like the original goldfish. Honestly, a closer gluten-free alternative would be Schar’s Cheese Bites- the only thing missing is the fun goldfish shape! Also, they have other flavors aside from Mega Cheese. The other two flavors are Cheddar Bacon and Buffalo Wing. Honestly, those artificial flavors don’t sound quite appetizing to me, but again, if you are adventurous with your Cheetos flavors, then heck, go for it!

So overall,  this product left me with mixed feelings. As goldfish- they disappointed me because my expectations for one of my favorite childhood snacks were not met; however, as a snack- they are not half bad!

Any new gluten-free products on the market that you’ve tried? Comment below!

Cheers,

Anika

 

May 2014: GinnyBakes Coconut Oatmeal Bliss

“Better late than never”

I’d really like to pretend that I’m not writing my product of the month review on the last day of May. Everything about this screams procrastination. Literally it should be my middle name. Now I may be a pro when it comes to the tips and tricks of living gluten-free, but I’m sure as heck an amateur when it comes to managing and budgeting my time! But we all learn with experience, right? At least I like to believe that.

What a month it’s been. A month full of testing. I’m sure we’ve all had it with the abundance of standardized testing, AP exams, and final exams that the glorious month of May brings. All the same, it’s also been a month of celebration. That’s right, today is the last of Celiac Awareness Month. So, wear your green clothing proudly and be happy for the wonderful reality being gluten-free has now become. It didn’t use to be so easy. But with the ever increasing awareness of celiac disease, we have a bright future ahead of us. And that is something to celebrate.

IMG_29611

Bliss. There isn’t a more fitting word in the dictionary. Have you tried any of ginnybakes‘ products? I am relatively new to this company, but I am wholly inspired by their mission and story. They are striving -and have succeeded- at making gluten-free both healthy and delicious- two qualities I have found are scarcely found together. I have only had the pleasure of making the scrumptious coconut oatmeal cookies. This unique combination may be a risk, but it definitely paid off. The oatmeal adds texture to the cookie while the coconut naturally sweetens it. Now, I bought the baking mix for this product, but it is also sold in a box of eleven cookies. I do want to get my hands on a box to compare them to the ones I baked! I also have bought the pre-made chocolate chip love cookies. However I’m waiting until June comes around to try them out (now that doesn’t mean I won’t dig into them first thing tomorrow!) because I’ve had my fair share of cookies this month. From Hope’s Cookies to Betty Crocker’s GF Chocolate Chip Cookies to my recent discover of ginnybakes delightful cookie products, it’s been a cookie kind of month! I most certainly ended Celiac Awareness Month with a bang!

What are your favorite gluten-free cookies? Feel free to comment below!

Cheers,

Anika

April 2014: Bouchon Bakery GF Carrot Muffin Mix

“The deep roots never doubt spring will come.”  -Marty Rubin

Hello, Spring! It is that time of the year again… the flowers are blooming, the birds are chirping, and people are rejoicing! Although the long-awaited sunshine and happy days are back, that’s no reason to stop, what I like to call, your “cozy winter baking”. Just last week, my mom bought a gluten-free mix for carrot muffins from a brand I had never heard of (believe me, that’s pretty rare!). Believe it or not, the baking mix was from Williams-Sonoma. Little did I know that Williams-Sonoma sold anything but home goods and a delicious peppermint hot chocolate mix (I’ll have to get a post about this hot chocolate up at some point). However, I will warn you that this mix as well as the other GF baking mixes are unquestionably overpriced. But I will say that the muffins were simply scrumptious! These carrot muffins definitely deserve the title of the lightest, fluffiest gluten-free muffin as well as the best textured.

These muffins are very easy to make with step by step instructions on the box. The mix comes with three parts: the carrot muffin mix, sugar mix, and an oat streusel topping. The oat streusel topping (GF oats, of course!) is what makes this one of the best GF muffins I’ve had. The succulent combination of a hearty, rolled-oats based muffin, topped with brown sugar coated oat clusters with a hint of vanilla extract and a pinch of cinnamon is what makes the perfect carrot muffin. Honestly, I didn’t believe it was gluten-free! Just a few tips… this mix can make 12 medium-sized muffins or 6 jumbo muffins. I, however, chose to make mini muffins and used only half of the mix to make about 12-15 muffins. So remember to consider the quantity and if you’re looking for a small snack or a sweet treat for breakfast. Also, don’t let the muffins sit around for longer than a week, they won’t taste nearly as fresh! Anyways,  you won’t want to wait around that long to finish them.

By now, I hope your mouth’s watering and you’re dying to try out this product! So if you do go to Williams-Sonoma, I was eying the other GF baking mix from Bouchon Bakery- the corn muffin mix. If you’re making the trip, you may as well make it worth while and get both, right? Please feel free to comment with your thoughts if you try either one or have any questions!

Cheers,

Anika

March 2014: Chebe Pizza Crust Mix

First and foremost, I have to apologize for lack of posts this month. The abundance of unexpected snow days in January and February have most certainly taken its toll. The aftermath consists of copious amounts of homework, especially with spring break right around the corner!

Anyways, I do want to share my first choice when it comes to making a delicious homemade, gluten-free pizza. Although this may not be quick of an option as Udi’s Thin and Crispy Pizza Crusts, if you have a few extra minutes, it’ll be worth it. I have been using this particular pizza crust mix for over seven years now, and I couldn’t be happier! I was introduced to Chebe’s, when I was first diagnosed with Celiac, by my neighbor who had been gluten-free for years. She was the first person to introduce me to the world of gluten-free foods. As you probably know, gluten-free products require trial and error to find the right assortment of brands and products that appeal to you. So it is a testament to the quality and taste of this pizza mix that it is the only product that I have continued to use from when I was initially diagnosed to current day.

The crust is uniquely flavorful with italian spices and a pinch of garlic. It has a bit of a chewy texture, but that is one of its many characteristics that appeals to me! If that doesn’t sound too tempting, I would recommend baking for about 2-3 minutes longer than specified. You can top the pizza with just about anything. I have had great results with Alfredo sauce, spinach, and garlic (see Garlic-Spinach Pizza recipe); ham and pineapple, or a classic margarita pizza!

Comment below with your favorite pizza crust mixes and recipes!

Cheers!

Anika

February 2014: Glutino Strawberry Toaster Pastry

And we have yet another snow day! It seems like the gloomy winter months will cease to come to an end. However, while staying locked in my warm and cozy house this winter, I have discovered a gluten-free version of a favorite childhood snack of mine: Pop-Tarts. Memories of crazy, cannibalistic Pop-Tart ads on Nick flooded back! At first sight, the biggest difference between the Glutino Strawberry Toaster Pastries and Pop-Tarts is that the new gluten-free product is unfrosted. I was slightly disappointed at first, but as soon as I tried one, I didn’t miss the frosting one bit! According to my brother, the outside pastry tasted just like a glutinous Pop-Tart. It was the perfect texture: a little flaky and crisp when toasted.  I appreciated the pinch of sea salt in the pastry that created the oh-so-addictive sweet and salty combo. I’m a sucker for the combo… chocolate covered pretzels, salted caramel, you name it! Having said that, my main criticism would be that there wasn’t enough strawberry filling to balance out the pastry. Just a little too much salty for the amount of sweet. Both the pastry and filling were delicious in taste, but overall, the toaster pastry was ever so slightly dry because of the lack of strawberry in the center. Nevertheless, even if you don’t typically eat gluten-free, I would recommend trying out this toaster pastry. I compared it to the Strawberry Pop-Tart, and Glutino’s Strawberry Toaster not only had less calories, but it has more dietary fiber. I would suggest buying a couple boxes because they will be gone before you know it!

I am definitely looking forward to trying Glutino’s Apple Cinnamon Toaster Pastry! And happy shoveling to those in the northeast:)

Cheers!

Anika

January 2014: Udi’s Thin and Crispy Pizza Crusts

Happy New Year! Between studying for midterms and fulfilling new year’s resolutions, it is busy time of the year. Start off this year with a quick and easy meal that is nearly effortless to prepare. Using Udi’s ready-made GF pizza crust, you can whip up a pizza in less than fifteen minutes! While some gluten-free crusts tend to be chewy and others get hard and overcooked, this thin crust will never fail you. I have been using it for over a year now, and it’s definitely a must-have in your freezer for when you’re low on time and your stomachs rumbling. However, the baking instructions say the pizza only needs to be in the oven for 7-8 minutes, and I find that I need to keep mine in for about 9-10 minutes usually. With this crust, you can make a timeless, classic pepperoni pizza or something more original such as my Garlic-Spinach Pizza. Or if you really want to try something exotic, I would recommend topping your pizza with sliced pear, smoked turkey breast, mozzarella, and Italian spices. It is simply delicious! It’s a new year and it’s time for some new ideas when it comes to your pizza toppings. Share any creative combinations you come up with in the comments below!

Cheers,

Anika

December 2013: Chebe Original Cheese Bread Mix

It truly is the most wonderful time of the year! Bundling up next to the fireplace in a cozy blanket and enjoying a bowl of hot soup is perfect for this chilly weather. Whether eaten alongside a bowl of soup or just by itself, I bring you warm, delectable, cheesy, and porous gluten-free bread rolls! I have been using Chebe’s Pizza Crust Mix for many years because of the flavorful Italian spices and texture. Earlier this year, I tried Chebe’s Garlic-Onion Breadstick Mix. My family and I enjoyed these freshly baked, but after a day or two, the taste was a little off. The cheese bread mix, however, makes a delicious gluten-free roll. It is crispy on the outside and chewy on the inside. It reminded me of the cheese bread with a guava sauce we were served at Chifa in Philadelphia. Chebe’s Original Cheese Bread Mix is quick and easy  to make and perfect for the holidays!

Cheers,

Anika

IMG_8565