Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer


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Crinkle showdown (Red House vs. Pushkin Bakery)

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Pushkin (left), RedHouse (right) gluten free chocolate crinkles

Hmm, I may have to take back what I said about Red House bakery being the best gluten free chocolate crinkle. It is still certainly the BEST gluten free chocolate cookie.

Pushkin’s chocolate crinkle (on the left in the photos) has the flavor, and the powdered sugar goodness of a real chocolate crinkle. Pushkin still hasn’t mastered eliminating the grainy texture that some gluten free flours have and this chocolate crinkle still has a bit of crunch. The cookie is light, moist, holds together well and chewy just like the chocolate crinkles I grew up with from Betty Crocker. It has a little bit of a sticky quality, which reminds me of rolling the dough in my hands into balls prior to rolling it in the powdered sugar.

The Red House Bakery Chocolate crinkle in comparison has less powdered sugar – it’s obviously not rolled in it like traditional crinkles but it makes a pretty darn good chocolate cookie. It’s a chocolate cookie you can sink your teeth into. It’s chewy but denser than the Pushkin crinkle. The chocolate is a different flavor than a typical crinkle but you may not notice it if you don’t eat one side by side like I am for this review. It’s moist and coats your mouth in delicious, decadent chocolate. Certainly a good cookie for getting your chocolate fix.

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Pushkin (left), RedHouse (right) gluten free chocolate crinkles


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Snickerdoodle (Pushkin Bakery)

This gluten free snicker doodle is hefty. There is a lot of cookie for your buck here and it’s a little more dense than a typical snicker doodle. The flavor is good, and the texture is not grainy. This is worth another try.


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Flour Chylde (Gluten Free Bakery)

 

Flour Chylde's Farmer's market stand

Flour Chylde’s Farmer’s market stand

Flour Chylde is a gluten free bakery based out of Novato, CA and their treats can be found at SF Bay Area farmer’s markets if you don’t want to make the trip to Novato. Though for these baked goods, you would be willing to make the trip. They only serve some of their gluten free treats at the bakery in Novato, so be sure to visit a booth at a local farmer’s market too.

I love their use of almond flour/meal for a base of a number of their tortes (like the Rapture Torte). It gives it a decadent unique flavor. They have an assortment of treats along with breads. Their breads are delicious!

Here are a few treats and breads I’ve tried:

  • Baguettes
  • Country Style Loaf
  • Cake Bar-baker’s choice
  • Linzer Torte
  • Rapture Torte – one of my favorites
  • Chocolate Lemon Coconut Torte
  • Little Black Dress – one of my favorites
  • Pumpkin muffin
  • Chocolate Peanut Butter

Note, this bakery may not be 100% gluten free. Next time I go to the stand I’ll ask, but my recollection is that they produce non-gluten free items in their bakery and sell them in their bakeshop in Novato. All items at the farmer’s markets are gluten free.


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The BEST Gluten Free Chocolate Crinkle (Red House Bakery)

By far the BEST gluten free chocolate crinkle is from Red House Bakery. These moist, thick, chewy and oh so chocolatey cookies are sold at Pacific Cookie Co in Santa Cruz. There is rarely a day old found for these cookies – maybe because I buy all of them every time I go! They freeze well and thaw quickly.

Red House Bakery makes a good gluten free chocolate chip cookie (again moist and chewy) and a decent snicker doodle with the cream of tartar bite, but when compared to the chocolate crinkle, there is no competition.


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Gluten Free Granola Bars

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We discovered something the last time we made these. After you combine the liquid ingredients for the fruit variety, we poured the liquid into the food processor. Then we added some pieces of the dried fruits (big chunks of papaya and mango) and hit them with the processor. With the liquid in there it kept the fruit pieces from getting all clumped together. We were able to get a much better and more uniform chop on them, which in turn gave a better texture to the bars. Way easier and better!

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Fruit and Granola Bars

3 1/2 cups quick-cooking oats (Gluten Free)
1 cup chopped almonds (or a mixture of nuts like peanuts, cashews)
2 eggs, lightly beaten
2/3 cup butter or margarine, melted
1/2 cup honey
1 tsp. vanilla extract
1/2 c sunflower kernels, or 4 tbls. ground flax seed (optional)
12 oz (about 3-3.5 c) dried fruit (cranberries, raisins, figs, apricots, mango, papaya, apples, etc)
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon

Steps:
1) Combine oats and almonds and spread on cookie sheet. Bake at 350 for 15 minutes (or until toasted) stirring occasionally.
2) In a food processor lightly blend eggs, butter, honey, vanilla, brown sugar, and cinnamon.
3) Gradually add pieces of fruit to the food processor and blend until the fruit is finely chopped (this is the most important step to get the bars to stick together).
4) Place oat mixture and sunflower kernels in a large bowl and add mixture from the food processor, mix until oats are well coated.
5) Press mixture into a large cookie sheet* coated with cooking spray.
6) Bake at 350 for 13 – 18 minutes* or until set and edges are lightly browned. Set on wire rack until cool and then refrigerate for at least an hour.
7) Cut into bars, store in airtight container and refrigerate (they last quite a while and also freeze well).

*I love the big oat bars from Philz Coffee shop so the last time I made these I put them into an 11×7 pan and cooked them until the center was no longer spongy (35-45 mins) and the entire top is brown throughout.

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Peanut Butter and Chocolate Chip Granola Bars

3 1/2 cups quick-cooking oats
1 cup chopped almonds
1 egg, lightly beaten
2/3 cup butter, melted
2 tsp. vanilla extract
2/3 cup peanut butter
1/2 cup sunflower kernels
1/2 cup semi-sweet chocolate chips
1/2 tsp. ground cinnamon
1/2 cup packed brown sugar

1) Combine oats and almonds and spread on cookie sheet coated with cooking spray. Bake at 350 for 15 minutes (or until toasted) stirring occasionally.
2) In a large bowl combine eggs, butter, honey, peanut butter, and vanilla.
3) Stir in sunflower kernels, chocolate chips, cinnamon, and brown sugar.
4) Stir in oat mixture until well mixed.
5) Press mixture into a large cookie sheet coated with cooking spray.
6) Bake at 350 for 13 – 18 minutes or until set and edges are lightly browned. Set on wire rack until cool and then refrigerate for at least an hour.
7) Cut into bars, store in airtight container and refrigerate.

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ORIGINAL RECIPE FROM
http://www.tasteofhome.com/recipes/Granola-To-Go-Bars

Ingredients

  • 3-1/2 cups quick-cooking oats
  • 1 cup chopped almonds
  • 1 egg, lightly beaten
  • 2/3 cup butter, melted
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 cup sunflower kernels
  • 1/2 cup flaked coconut
  • 1/2 cup chopped dried apples
  • 1/2 cup dried cranberries
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon

Directions

  • Combine oats and almonds in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 15 minutes or until toasted, stirring occasionally.
  • In a large bowl, combine the egg, butter, honey and vanilla. Stir in the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon. Stir in oat mixture.
  • Firmly press into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 13-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 3 dozen.


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Eating Right Gluten Free Chocolate Vanilla Creme Sandwich

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Eating Right Gluten Free Chocolate Creme SandwichProduct: Eating Right Gluten Free Chocolate Vanilla Creme Sandwich
Price: $3.99
Buy again: No. They are grainy and not very chocolaty. They do not melt the same as Oreos in milk and there are other similar cookies on the market that are better.
Recommend to friends: No. I would recommend other brands like Glutino Gluten Free Vanilla creme cookie.

These Eating Right cookies are new at Safeway stores. Eating Right now has a full line of gluten free items to try out from ‘hamburger helper’ to cake mixes. I have been eating and enjoying the Eating Right Gluten Free pasta so this one Eating Right product won’t keep me from trying others in their line.

Eating Right Gluten Free Chocolate Creme Sandwich

Eating Right Gluten Free Chocolate Vanilla Creme Sandwich Ingredients

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Eating Right Gluten Free Chocolate Vanilla Creme Sandwich Nutritional facts Calories