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Gluten-Free Baking Disasters

Last Updated on by the Celiac-Disease.com Staff 3 Comments

Have you set out to bake a tasty cake, cookies or pie only to have said item not turn out like it was supposed to?  I have had many baking failures in my life, gluten-free and not gluten-free.  As I have grown older, I have learned many tricks of the trade and have had many more successes than failures once I purchased an inexpensive oven thermometer.  Turns out my oven temperature was not what I set it to be.

Now that I have that all straightened, out I rarely have issues.  Notice I said “rarely”.  Sunday morning I began to pre-heat my oven in preparation for some cupcakes made with the new Katz gluten-free Chocolate Fudge Cake Mix.  Originally I wanted to make a cake with the mix, but my cake pans were smaller than the package called for, so I decided to play it safe and make exactly what the packaged described…24 cupcakes.

I was concerned when the timer went off and the cupcakes were inverted.  I went back over the package instructions and I had done exactly as the package said.  I checked the oven temperature and it was right at 350 degrees.  I have never had this happen before.

I was most concerned that I now needed to find something else to make, as we had company coming over for dinner!  Then I asked some Facebook friends how to salvage the cupcakes, as they tasted good, they just looked funny.  After many fantastic ideas, I decided on filling the cupcakes with frosting or cream cheese, as those options didn’t require me to go back to the store.  I made 2 different versions:

IMG_5844Chocolate cupcakes filled with chocolate chocolate chip frosting and peanut butter chips on top

Chocolate cupcakes filled with GO VEGGIE Strawberry Cream Cheese Alternative and dark chocolate chips on top

I felt much better about my disaster after Hannah and I dressed the cupcakes up.  I told my guests that dessert didn’t quite turn out as I had anticipated, but I did the best with what I had.  Fortunately for me, our guests were family.  Aside from the cupcakes sticking to the wrappers, they were divine!  Everyone enjoyed them and they had a fudgy, chewy texture, more like a brownie than a cupcake.  The addition of the frosting, cream cheese and chips really worked out well!

Have you had any baking disasters since starting the gluten-free diet?

Have you made the Katz gluten-free Chocolate Fudge Cake Mix?  Did it turn out okay for you?  The reviews online were all good, so I am really curious as to what happened with mine.

Review: Glutino Gluten-Free Toaster Pastry

Last Updated on by the Celiac-Disease.com Staff 9 Comments

I don’t know about you or your gluten-free child(ren), but Jon has mourned the loss of his non-gluten-free Pop-Tarts since the day he started the gluten-free diet.  He has religiously asked me if there was a gluten-free version and if so, he wanted a continuous supply.  While there have been a couple of different varieties, one a while back from a bakery and another from a smaller gluten-free company,  there has been nothing that is widely available to the gluten-free community.  The moment we have all been waiting for has arrived…the gluten-free version of the popular breakfast pastry from Glutino!

The new toaster pastries come in two different flavors:

IMG_5772Strawberry – INGREDIENTS: STRAWBERRY FILLING (SUGAR, APPLE POWDER (APPLES, CALCIUM STEARATE), GLYCERIN, STRAWBERRIES, WHITE GRAPE JUICE CONCENTRATE, WATER, MODIFIED TAPIOCA STARCH, PECTIN, CITRIC ACID, MALIC ACID, NATURAL FLAVOR, TRICALCIUM PHOSPHATE, BLACK CARROT JUICE (FOR COLOR), SODIUM CITRATE), WATER, WHITE RICE FLOUR, PALM OIL, MODIFIED POTATO STARCH, RESISTANT CORN STARCH, MODIFIED TAPIOCA STARCH, EGGS, TAPIOCA SYRUP, SUGAR, SUGAR BEET FIBER, INULIN, SALT, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), XANTHAN GUM, MODIFIED CELLULOSE, NATURAL FLAVOR.

Apple Cinnamon – INGREDIENTS: APPLE FILLING (SUGAR, APPLE POWDER (APPLES, CALCIUM STEARATE), APPLES, GLYCERIN, WHITE GRAPE JUICE CONCENTRATE, WATER, MODIFIED TAPIOCA STARCH, PECTIN, CITRIC ACID, CINNAMON, MALIC ACID, NATURAL FLAVOR, TRICALCIUM PHOSPHATE, SODIUM CITRATE), WATER, WHITE RICE FLOUR, PALM OIL, MODIFIED POTATO STARCH, RESISTANT CORN STARCH, MODIFIED TAPIOCA STARCH, EGGS, TAPIOCA SYRUP, SUGAR, SUGAR BEET FIBER, INULIN, SALT, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), XANTHAN GUM, MODIFIED CELLULOSE, NATURAL FLAVOR.

I knew I had to act fast if I wanted to sample these – Jon was still asleep when they arrived, as the kids are on Spring Break.  I opened up one of each package and snapped some quick photos.

Look at the filling!  Don’t they look amazing?

IMG_5781

I wanted to try these right out of the package before I toasted them so I could give an accurate review of them.  I have to say that they were quite tasty at room temperature and had a pleasant texture and flavor.  However, gently heating the pastries put them into a whole different category – spectacular!  The description on the front of each of the boxes is spot on: Apple Cinnamon – “ like biting into paradise” and Strawberry – “ sweet and luscious”.  Jon concurred and promptly inhaled several of each variety.

Each box contains 5 individually wrapped gluten-free toaster pastries.  Each pastry has 160 calories, 5 grams of fat and 4 grams of fiber.  The Glutino gluten-free Toaster Pastries can be purchased in stores across the US that carry Glutino products, though since they are a new item they may not be on shelves yet.

Have you tried the new Glutino gluten-free Toaster Pastries yet?

Recipe: Gluten-Free Simple Steak Tacos

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Since receiving and reviewing the Udi’s Flour Tortillas a couple of weeks back, I haven’t been able to stop eating them.  I keep finding new things to do with the wraps, but one of my favorites thus far is the Simple Steak Tacos I made the other night.  I often cook lean steak to eat in a burrito bowl or on top of a large dinner salad, but last night I couldn’t stop thinking about tacos.

I ended up not getting home from work until after 7:15 PM, so Aaron offered to cook up some sliced steak I had defrosting in the refrigerator. After the steak was cooked I assembled my tacos.

IMG_5506Ingredients:

  • Udi’s gluten-free Small Flour Tortillas
  • Sliced steak
  • Sliced avocado
  • Shredded cheddar
  • Frank’s Red Hot

Optional Toppings:

  • Diced tomatoes
  • Sliced olives
  • Guacamole
  • Salsa
  • Onions
  • Jalapenos
  • Sour cream

If you haven’t had a chance to try these new gluten-free flour tortillas yet, you are in for a real treat!  I have yet to find them in a store close to me, which has left me a little sad.  The Udi’s gluten-free website does have a store locator on the page, but I believe that locator is for all products, it isn’t specific to each product.

Have you been able to find the tortillas in a store near you?  If so, please share your favorite way to eat them!

Recipe: Gluten-Free Lemon Sponge Pie

Last Updated on by the Celiac-Disease.com Staff 2 Comments

I have been wanting to make a pie for the past couple of weeks, but time has gotten away from me. I had a couple of frozen pie crusts in my freezer from Wholly Wholesome and Friday was Pi Day, so I got down to business deciding what kind of pie to make. The kids aren’t crazy about fruit pies and I wasn’t feeling like pumpkin pie, so I decided to make a Lemon Sponge Pie for Sunday dinner.

When I first thought about making a lemon pie of some kind, I wanted to find another kind than Lemon Meringue because I was pretty certain my picky kids were not going to like the meringue. When I was browsing the pie fillings at the store I stumbled across this recipe on the back of the Lucky Leaf Lemon Pie Filling.

Aside from an easily modifiable recipe, the product says “gluten-free” on the label, immediately gaining my respect.

Trying out these crumbs for the first time

IMG_5562Lemon Sponge Pie

*Recipe courtesy of Lucky Leaf Lemon Pie Filling Label, modified to be gluten-free by Kim Bouldin

  • 1 can 22 oz. Lucky Leaf Premium Lemon Pie Filling
  • 3/4 cup milk
  • 2 TBSP. butter, melted
  • 2 egg yolks, beaten
  • 2 egg whites
  • 1/4 sugar
  • 9” pastry shell, unbaked (I used 1 Wholly Wholesome gluten-free Pie Shell)
  • Graham Cracker Crumbs (I used Kinnikinnick Graham Cracker Crumbs)

Mix pie filling, milk, butter and beaten egg yolks.  Beat egg whites , gradually adding sugar, until stuff, but not dry.  Fold into pie filling mixture.  Pour into pastry shell . Cover with graham cracker crumbs.  Bake at 350 degrees for 30 – 35 minutes.

**I had to bake for closer to 45 minutes to get the pie to cook properly.  The pie still appeared a little “loose” in the middle, but firmed up a little as it cooled.  It is sponge-like, so it will not get overly firm.

IMG_5607The hardest part about making this pie was waiting until it cooled completely to cut into it!  My house smelled absolutely divine while it was baking!  Jon kept asking me what would happen if we cut into the pie before it had completely cooled. I told him that I didn’t want to find out and end up ruining the pie.  Good things will come to those who wait.

Finally it was time to slice the pie

Well worth the wait!  Once the pie was cool, I stored it in the refrigerator where it firmed up more.  This is definitely a pie I will be making again and would be a great addition to your Easter table!

Review: Katz Gluten-Free Cinnamon Raisin English Muffins

Last Updated on by the Celiac-Disease.com Staff 2 Comments

It was just last month that I shared my thoughts on Katz gluten-free English muffins.  Now Katz has added a new variety of English muffins – Cinnamon Raisin.  I knew that I would most likely enjoy these just as much, if not more than the regular version.

The new Cinnamon Raisin English Muffins come 4 to a package for $4.99/package.

Ingredients:

gluten-free Flour (Potato Flour, Rice Flour), Water, Potato Starch, Quinoa, Tapioca Starch, Canola Oil, Sugar, Dry Yeast, Baking Powder, Guar Gum, Salt, Corn Flour, Cinnamon, Raisins.

IMG_5312The consistency and texture of this English muffin is spot on!  I love the nooks and crannies and how they trapped the almond butter and strawberry preserves I spread on the muffin.  The dusting of cornmeal on the outside adds a wonderful final touch.  The cinnamon raisin flavor really makes me wish I still had some pumpkin butter left to spread over these.

Before I end this post I also wanted to share that Katz gluten-free has added a Vanilla Cake Mix to their line-up.  This new mix joins the other new Chocolate Cake Mix that debuted earlier this year.  The Vanilla Cake Mix sells for $4.99 and makes 2 9-inch rounds or 24 cupcakes.  Katz gluten-free offers free shipping on orders over $50, so now is the time to try some of the other new products in addition to the cake mixes and English Muffins!  We really like the new Glazed Donuts, too!

Katz gluten-free has been baking delicious gluten-free baked goods since early 2006.  The products are made in a dedicated gluten-free facility that has been certified by the Gluten Intolerance Group.  In addition to being gluten-free, all Katz products are also free of dairy and nuts (the facility is also dedicated dairy and nut-free).

What is your favorite Katz gluten-free product?  Have you found a gluten-free English muffin you like?