Gluten Free Food Reviews

This mix was graciously sent to me from Gluten-Free Essentials to review. I haven’t had any form of lemon poppyseed anything for ages, so I looked forward to trying this mix. Initially I thought this was a muffin mix, but the final product ended up as a lemon poppyseed tea cake. So, viola! The next installment for gluten free cake month!

Preparing the batter for this mix turned out to be quite interesting, thanks to the poor packaging and mix directions. First, the front of the package inidicates that this is a bread and muffin mix. However, when you look on the back for prep directions, it lists the ingredients for “Lemon Poppyseed Tea Bread.” Huh? Where did the “tea bread” description come from? A little confusing.

Second, it specifically says you will need to add butter, applesauce and eggs. Yet, as you read thr0ugh the directions, it also requires club soda, water or milk. Why isn’t this listed in the “You will need” portion of the directions? Because I didn’t have milk or club soda on hand, I used water, although it would have been fun to experiment with the club soda. Third, there are baking directions for two loaf pans or a 9×13 cake pan- NO MUFFIN BAKING DIRECTIONS, even though it claims it is a muffin mix on the packaging. There is also a recipe for a lemon glaze under the directions that I used for my 9×13 pan of tea bread, although to me it seemed more like a cake.

Anyway, I easily prepared this mix by hand and the batter had the consistency of cool whip when it was ready for the pan- very light and fluffy. Fresh from the oven after 33 minutes and topped with the very tangy and sweet lemon glaze, this product looked amazing- the light lemon cake was speckled evenly with poppyseeds. The cake itself is not very sweet and boasted a mild lemon flavor. Immediately upon testing, this cake seemed to be very spongey and squishy- way too moist for my preferences. I think a longer baking time would suit this product better- closer to 37 minutes would be idea, depending on your oven. It had a medium density that gave it substance without feeling too heavy. I also noticed that after cooling for a few hours, the texture seemed to improve and wasn’t as spongy, and tasted even better the next day. My gluten eating husband and family especially liked this mix, so much so that there were no leftovers to be found 24 hours later.

This mix would make a great loaf pan of lemon poppyseed bread, and could be successful as a muffin ( no glaze) or cupcake ( with glaze), just be careful to watch it since there isn’t a muffin baking time listed on the mix.

PROS: subtle lemon flavor, not too sweet, easy to mix by hand, low sugar.

CONS: Prep directions are confusing, be careful not to underbake

Rating: 4 stars

You Can Buy This Mix at:

Gluten-Free Essentials.com

Ingredients: rice flour, sorghum flour, sugar, cornstarch, GF baking powder, guar gum, baking soda, poppy seeds, lmeon juice powder, maltodextrin ( from corn), salt.

Gluten Free Essentials- THANK YOU for sending this vanilla cake mix my way to review- I just adore it! This mix is specially marketed to children-smaller portions and simple prep makes for a fun and kid friendly product. Go Go Gluten Free!

This mini mix makes one 8×8 cake or six cupcakes- just add applesauce, butter and an egg and you are ready to go. The package even has instructions for a toy oven! Any Easy Bake ovens out there? I opted to make the cupcakes version and used White House natural applesauce in this recipe with fantastic results. The batter was easy to mix and prepare and was an average consistency. I had no problem scooping spoonfuls into the cupcake liners. After baking 30 minutes, the tops of the cupcakes seemed “firm to the touch” so I took then out and let them cool, as instructed on the package.

When cool, these cupcakes were super moist- almost too moist, in fact. I don’t think they would t0lerate any type of frosting without crumbling and rippling the smooth cupcake tops. As I took a bite, the cupcake couldn’t hold it’s shape and somewhat collapsed in the cupcake liner; that is how moist it was. I think baking for 2 or 3 minutes longer would help reduce this problem and produce a firmer product.

The texture was identical to a “regular” gluten cake; it was very light, smooth and flavorful. The applesauce added a mild pleasant sweetness, and masks any vanilla flavor that might be in the cake. Now, the cake doesn’t taste like applesauce, but it is not a true vanilla flavor, either.

This mix is so good, I enjoyed it without any type of frosting or topping; it is perfect as-is. These are great as a dessert, snack, or even breakfast item, and could pass as both a “cake” mix or a “muffin” mix. I will definately buy this mix again.

PROS: excellent flavor and texture, not too sweet, kid friendly in every way

CONS: not a true vanilla flavor, too moist- add a few minutes to the bake time for best results

Rating: 4 1/2 stars

Where Can I Buy This Mix?

Gluten-Free Essentials.com

Ingredients: sorghum flour, rice flour, sugar, (GF) baking powder, guar gum, baking soda, cornstrach and salt

Read what Jay at the Gluten Free Post.com has to say about this product line!

I picked up this mix on my last trip to the midwest. I did not recognize the brand or packaging of this Sylvan Border Farm chocolate cake mix, and promptly purchased it with a promise from my mother that our family would help me sample it. Ok, twist my arm mom! The helfty 1 lb 12 ounce mix makes a 9×13 pan.

Initially I was impressed with the packaging. Inside the unassuming earthy white bag, the mix was double bagged for freshness, accompanied by an insert of recipes. What a nice surprise! I mixed it in a Kitchen-Aid stand mixer and added oil, milk, eggs and boiling water. I found the batter to be very thin and sloshy when I added the water, so much so that some of it sloshed over the edge of the bowl. Helpful hint: be sure to mix at a lower speed when adding the water. I tasted a fingerswipe of the batter and it was just awful- very pasty and tasted like rice flour. I kept my fingers crossed that the final product would be worth my time; I was not disappointed.

This cake was baked in a 9×13 pan for 40 minutes and perfectly rose up above the pan in a reddish cocoa mound.This baking time was perfect, and I would suggest baking at the low end of the suggested 40-45 minute window to prevent overdrying.

The cocoa smell was divine! After letting the cake cool completely and topping it with my famous homemade chocolate truffle frosting, it was ready for consumption by my gluten consuming family. It was amazing! The texture of the thick slices of cake was soft, fluffy and smooth, not a bit grainy or pasty. The cake tasted like a real cake-a real gluten cake- and very moist with average crumbling. The chocolate taste is a slightly sweet cocoa flavor, almost like a german chocolate cake; I loved the chocolate flavor without feeling like I was in for a sugar high. My entire family raved about this cake, and I plan to make it again.

I stored this cake covered on my countertop, and it remained perfectly moist and tasty for a whopping 3 days. Yet another reason to love it.

PROS: Excellent flavor and texture, tastes like “regular” cake, makes a large 9×13 pan

CONS: be careful- sloshy batter

Rating: 5 stars

Ingredients: Sugar, White Rice Flour*, Potato Starch, Cocoa, Brown Rice Flour*, Amaranth Flour, Quinoa Flour*, Baking Soda, Xanthan Gum, Aluminum-free Baking Powder, Salt, White Cornmeal*, Garbanzo Bean Flour*, Soy Flour*; *Organically Grown

Read what Alisa from Moove over Milk has to say about this mix!

I admit, I wanted to get the mix just because the box was so darn cute.

The whimsical children sliding down the cupcake was just too much to resist. I just had to try it, and since I was also purchasing the Cherrybrook Kitchen sugar cookie mix, I thought the combination of the two would pair well together. I purchased the mix for $3.99 and it makes enough to frost a dozen cupcakes or a nine inch cake.

This frosting was easy to prepare, just add a whopping 2 1/2 sticks of margarine (or butter)and 2 tbsp soy milk ( or regular milk) to the frosting mix. I used a Kitchen Aid mixer and the frosting ended up light and fluffy and unbelievably smooth. I frosted my sugar cookies with ease. I suggest using this frosting immediately for best results.

The texture of this frosting is completely smooth and creamy, with no grittiness and a mildly sweet flavor. My children tasted it and thought it was whipped cream and loved it. When I tasted it, though, all I could taste was the butter. Yuck. I felt disappointed, but I really should have not have been surprised. I usually make my own buttercream frosting for frosting cookies, and in comparing my recipe and this mix, the ratio of powdered sugar and butter ( or margarine) seems to be off off- too much butter, not enough sugar. In reality, when examining the ingredients of this mix ( confectionary sugar, vanilla flavor and sea salt). I think you are better off making this from scratch.

Pros: Creamy, light taste. easy prep

Cons: tastes more like sweetend butter than frosting, pricey for what you get

Rating: 2 stars

Where Can I Buy This Frosting Mix?

Cherrybrook Kitchen - Vanilla Frosting
From: glutenfree.com

Ingredients: confectionary sugar ( contains cornstarch), all natural cvanilla flavor, sea salt

Right here you have a little slice or heaven. Or it could be a big slice, depending on how hungry you are. This gluten-free angel food cake mix is so simple to make and tastes even better than the “real” thing. Yes, it is that good!!

The 16 ounce mix ($4.89) makes one regular sized angel food cake, and I would guess enough to feed at least 8 people.  To prepare, all you add is gluten free vanilla and warm water. Now, here’s the tricky part. You need to mix this in a sturdy stand mixer- don’t even attempt to do so with a hand mixer. You mix it on high for TEN MINUTES ( yes, you read that correctly.) I used my kitchen-aid mixer and discovered that for the first 6-7 minutes I had to drape a towel over the mixer because the cake mixture splattered everywhere. I was able to remove the towel when the mixture thickened up. ( of course, be cautious if you do this so the towel doesn’t get caught in the beaters). I learned this the hard way- the fist time I made this mix, it splattered everywhere, and when the splatters dried, the cake mix droplets were like cement. I had to use a razor blade to remove them from the mixer, counters, and cabinets. However, the work is worth it. At the end of the 10 minutes, you spoon the fluffy cloud-like mixture into the pan and then bake for 35 minutes.

Taste wise, this cake is amazing.  It is light, fluffy and slightly sweet and moist. You would never guess this was gluten-free! Every person- even my gluten-consuming friends and family have proclaimed this to be the best angel food cake they have ever tasted. I have to agree. This is one mix that is worth every penny and every bite.

Pros: amazing taste and texture, fat free

Cons: Mix prep can be very messy

Rating: 5 stars!!

Want to try this gluten free cake mix for yourself? Click the link below for more information:

Gluten-Free Pantry - Angel Food Cake
From: glutenfree.com

Ingredients: sugar, corn starch, white rice flour, egg whites, baking powder (corn), cream of tartar, salt

 

Now here’s a yummy treat that tastes home made . . . and who doesn’t like homemade pudding?

I purchased this at my natural foods store for $1.59 for a 4.5 ounce box ( yields 2 cups pudding).

Right away I could tell this pudding was different than the Jello instant brand I grew up with. For starters, it looked different, The color is a muted brownish color- not the rich smooth brown I was used to. Also, it isn’t as sweet. The cocoa and cane sugar blended well for a nice treat, but didn’t kill me with a sugar high.

This is NOT an instant mix, and required constant stirring over  stove. I admit, I got distracted a few times and didn’t  stir constantly like I was supposed to. As a result, it was a bit lumpy and bumpy, but not so much that my kids wouldn’t eat it. The consistency of the cooked pudding was a bit gloppy and gluey- not the smooth result I was hoping for.

Pros: nice cocoa flavor, not too sweet, all organic ingredients

Cons: Cooking the pudding took quite a while; pass on this if you aren’t a patient person. Consistency if sticky and gluey if not stirred constantly

Rating: 3 1/2 stars

Where Can I Buy This Pudding?

Coming Sooon!

Ingredients: coming soon!

      

Ok, this cake is small but mighty. I purchased it at a local natural foods store in the freezer section, and was curious if the $2.99 price tag for a single serving size cake would deliver something that actually tasted like a “regular” carrot cake. It also boasts 130 calories, no sugar added and reduced fat. (Hmm, in a CAKE? That ought to be interesting!)

The carrot cake is purchased frozen (obviously) and then left at room temperature until thawed. The package suggests 10 minutes. I left mine out for over 30 minutes and the center was still partially frozen. After waiting another 10 minutes, I lost my patience and dug right in.

I was surprised at the fresh but sweet carrot flavor- I could actually see the tiny shredds of carrot in there (yes, a carrot cake that actually had carrot in it!). The cake was ultra moist with a texture that gave no indiciation of it’s rice flour base. It was not crumbly or grainy in any way. A nice bonus is the subtle flavor of cinnamon that complimented the carrot wonderfully. The cream cheese “frosting” was not creamy and smooth, but very thick and would break off in chunks ( I guess because it was frozen). However, it was tangy and flavorful and paired well with the cake. Overall, very yummy!

Pros: Great flavors and texture, perfect single serving size

Cons: chunky frosting, long thaw time, kind of pricey for a small cake

Rating: 4 stars

Ingredients: Coming soon!

*This cake may be purchased in the frozen foods section of local grocery and natural food stores*