Gluten Free Food Reviews

Honest reviews of gluten free products for a tastier life

Product Review: Kinnikinnick’s *new* Soft Hot Dog Bun

Posted on | April 9, 2012 | 2 Comments

Kinnikinnick sent me their new  gluten free hot dog buns to test out. They are completely new and replace their old hot dog buns.  Each package contains four hot dog buns and retails for around $4.59 per package.

These buns are stored frozen, but remain soft and smooth on the countertop for a few days.  When thawed from frozen in the microwave, I found the buns thawed quite evenly due to the fact that they are not pre-sliced. However, slice them carefully! If you slice the buns too deep, the bun will separate and won’t cradle your hot dog or toppings very well.

These buns are thinner, smoother, and much softer than their old hot dog buns, and remind me of the store brand gluten hot dog buns I sometimes buy for group gatherings. All huge improvements.  I did not notice any graininess, with a texture and favor reminiscent of white bread.  They are thin enough not to overwhelm a regular hot dog, but sturdy enough for a sausage or bratwurst. I found they stood up well to condiments and relishes without sogginess.  And a bonus, they are great for both kids and adults that don’t want to feel “different” in group settings or cookouts.

So, how does this compare to Udi’s? Well,  both are solid, tasty buns. However, I think the Udi’s bun is a bit drier and thicker, but flavor is comparable in my mind.

Overall, love the new Kinnikinnick buns, and love that it is just in time for cookout season.

Rating: 5 stars

Pros: remains soft and smooth at room temperature, stores well, mild flavor, looks appealing

Cons: Can”t think of any


Ingredients: Water, White Rice Flour, Potato Starch, Tapioca Starch, Sunflower and/or Canola Oil, Sugar, Egg White Powder, Corn Starch, Cellulose, non-Hydrogenated Shortening (palm fruit and/or canola), Psyllium fiber, Yeast, Modified cellulose, Rice Starch, Salt, Cultured Corn Syrup Solids, Maltodextrin, Citric Acid, Modified Cellulose, Vitamin and Mineral Blend(Thiamine, Riboflavin, Niacin, Folic Acid, Iron), Enzymes

Nutritional Snapshot: 180 calories, 5 g. fat, 0 cholesterol, 30 g carbohydrate, 6 g. fiber, 1 g. sugar, 3 g, protein


Want to try Kinnikinnick gluten free hot dog buns?

Check the freezer section at your local grocery store. Or, the buns may be purchased on Kinnikinnick’s website. I included the image below from their website, so you could see the bright yellow packaging.

Product Image

Product Review: Kinnikinnick Soft Hamburger Buns

Posted on | April 1, 2012 | 2 Comments

There is nothing like a good hamburger. Sadly, I haven”t had a really good hamburger with a really good gluten free hamburger bun since I was diagnosed with Celiac Disease. I would either make do with sub par gluten free bread, or wrap my burger in lettuce. When Kinnikinnick came out with this new hamburger bun  to replace their old buns, I thought, why not give it a try?  Especially since Kinnikinnick sent some samples to taste.  Free- even better!

In each package retails for $4.59, and comes with four buns. Kinnikinnick recommends you store them frozen, or they may be stored fresh on the countertop for a day or two. They are supposed to be soft enough that after they defrost they may be consumed with no toasting or special preparation.  These buns are  not pre-sliced so all you need to do is slice them when to is time to eat.

When my burger was done grilling,  I popped one Kinnikinnick hamburger bun in the microwave mobile casino for 45 seconds. It was the perfect time. The bun was no longer cold, but still soft and evenly defrosted. I waited for the bun to cool, then sliced it in two. It is very important to let the bun cool after removing from the microwave, because when I tried to slice it right out of the microwave and it just smushed. It actually looks like a gluten hamburger bun!

I went all out and added onion, tomato, pickle, cheese, lettuce, and ketchup. Even though the lettuce was ripped funny, I still think this burger looks amazing! I took a bite and was in love. The bun is soft, and squished down a bit; just like I would expect a bun from McDonalds to do. The smell of the bun actually reminded me of McDonalds. Although the bun is soft, it didn”t squish into nothing. It still held it”s shape, and my burger. It kept it”s shape to the very last bite. There is not distinct taste to the bun, it lets the meat and condiments do the talking.

I am in love with Kinninnick”s new soft hamburger bun. Try these as soon as you can!

Rating: 5 stars

Pros: soft bun with a light taste, 5 g fiber

Cons: it didn”t come out sooner!


Ingredients: water, white rice flour, potato starch, tapioca starch, sunflower and/or canola oil, sugar, egg white powder, corn starch, cellulose, non-hydrogenated shortening (palm fruit and/or canola), psyllium fiber, yeast, modified cellulose, rice starch, salt, cultured corn syrup solids, maltodextrin, citric acid, modified cellulose, vitamin and mineral blend (thiamine, riboflavin, niacin, folic acid, iron), enzymes

Nutritional Snapshot: (1 bun) 150 calories, 5g fat, 26g carbohydrates, 2g protein, 5 g fiber


Want to try the new Kinnikinnick soft hamburger buns?

Check your local grocer”s freezer section, or they may be purchased directly from the Kinnikinnick website.

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Product Review: Udi's Original Granola -dairy/soy/egg free

Posted on | April 1, 2012 | 1 Comment

Udi”s has tried their hand at another gluten free product. I love their bread and muffins, let”s see of their granola is just as good.

This is their original granola, so there are no fancy robust flavors, or exotic fruits. Although this has a basic, original favor, it is not bland. The oats have a light sweet taste from wildflower honey, and the raisins, banana chips, and assorted nuts add complimentary flavors.

I ate this granola for breakfast with a little milk and it filled me up well into lunch. The oats even stayed crunchy throughout the whole After exchanging some heated words, Orly appeared to throw a punch at and it was all caught on video of course. bowl. The banana chips, however threw me for a loop. These banana chips are not actual dried banana,  but a concoction of banana, coconut oil, sugar, and natural banana flavor. The texture was odd and slightly hard, but provided a pleasant contrasting texture with the nuts.

I thoroughly enjoyed this granola and was sad when the bag was empty.

Ratings: 5 stars

Pros: light tasting with a variety of nuts and fruits

Cons: Banana chips are an odd flavor and texture

Review submitted by Kristina


Ingredients: certified gluten free oats, wildflower honey, canola oil, raisins, banana chips (banana, coconut oil, sugar, natural banana flavor), walnuts, cashews, almonds, pistachios

Nutritional Snapshot: (1/4 cup) 120 calories, 4.5g fat, 19g carbohydrates, 7g sugar, 3g protein


This gluten free granola from Udi”s may be purchased from or in bulk via

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Product Review: Mispacha Flavored Coating Crumbs

Posted on | March 31, 2012 | Comments Off

This is a kosher parve, Passover approved product. sent us Mispacha gluten free flavored coating crumbs to try out. This 6 ounce package retails for $2.49. The manufacturer recommends using this product for breading on either chicken or fish. I used it to make eggplant parmesan instead.

I poured the breading on a plate and noticed how small the granules were. This potato based coating product”s color and crumb size reminded me of imitation mozzarella cheese. Because of the size of the crumbs it coated the eggplant very well. It did not clump together but laid a thin coating.

I baked the coated eggplant in the oven. When it was time to turn my eggplant,  the crumbs did not stick to the pan, but adhered perfectly to the eggplant. When it was completely Stora jackpots, massor av spanning och underhallning i toppklass! Spelautomater ar en stor spelfavorit for manga spelare, sa varfor inte prova sjalv och ta reda pa varfor? cooked I saw that the crumbs crisped up and continued to coat the eggplant. Perfect!  The package stated that the crumbs are flavored, but I didn”t notice much of a flavor at all.

In an eggplant parmesan recipe, tomato sauce is used to top the breaded eggplant .Unfortunately,  when the tomato sauce came in contact with the coated eggplant, the gluten free crumb coating softened very quickly. Within a minute the coating became very soggy and almost inedible. How disappointing!

If this breading is used with chicken or fish without a sauce, it may taste better, but with eggplant parmesan it was just so-so and didn”t perform as I had hoped.

Rating: 3 stars

Pros: kosher for passover, tiny granules coat well, toasts up nicely

Cons: no flavor, becomes soggy quickly

Review submitted by Kristina


Ingredients: potato starch, dehydrated potatoes (contains sulfates to maintain whiteness), salt, dehydrated onions, cottonseed shortening, sugar, spices

Nutritional Snapshot: (2 Tbsp) 70 calories, .5g fat, 15g carbohydrates, 1g protein


This product may be purchased from

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Product Review: Yehuda Gluten-Free Matzo Style Squares

Posted on | March 31, 2012 | 2 Comments

Easter is almost upon us. We have been sent a few items from that are kosher or used during Passover. Matzo is unleavened bread that is eaten during Passover, but can also be eaten the week before. sent us Yehuda  gluten free matzo-style squares to try. They also distribute toasted onion matzo, gluten free kosher pasta, and other gluten free kosher foods for Passover.

I have never tried matzo and felt very excited to try it. Inside each 10.5 ounce box there were approximately 10 matzo-style crackers that measured about 8 in x 8in. Unfortunately when I opened the box I saw that over half of them were either cracked or crushed to crumbs. When I tried to You&#8217re a long way from convincing me that MR is just like the Austrian because of this issue!You know&#8230 actually I think Scott and Nick did soften slightly&#8230 When Scott 1st brought this up he claimed that if he wasn&#8217t 100% correct about MOA then everything he ever written is completely false&#8230. pull the remaining whole pieces out they cracked as well. I wasn”t able to see one whole matzo.

I tried one piece by itself, without condiments, and found it to be similar in taste and texture to a saltine cracker. The taste was mild and simple, with a tiny bit of salt. It was very thin (which casino online is probably why it cracked so easily), with a nice crunch. It stayed crisp as I chewed and didn”t turn into mush like saltines would.  It is very good! I would eat this as a snack any day.

Rating: 4 1/2 stars

Pros: Stayed crisp with just enough salt

Cons: Half of the crackers broke in transit

Review submitted by Kristina


Ingredients: tapioca starch, water, potato starch, potato flour, expeller pressed palm oil, natural vinegar, egg yolks, honey, salt

Nutritional Snapshot: (1 matzo) 125 calories, 3.5g fat, 22g carbohydrates, .2g sugar, 1g protein


To purchase these gluten free matzo-style crackers, please visit the website for ordering information.

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Product Review: Taste of Gluten Free Bread Mix

Posted on | March 31, 2012 | Comments Off

Here is another mix sent to us from Taste of Gluten Free. This gluten free bread mix retails for $5.00 on their website and makes one 9 inch loaf or 8 small hamburger buns.

This mix was incredibly easy to make. All I had to do was  mix 1 2/3 c warm water and 1/4 c mayonnaise with the packaged dry mix. I admit, I was nervous adding the mayonnaise.  I don”t love mayonnaise to begin with, plus I thought about all the fat and calories that it added to the bread. But, I had faith that this company knew what they were doing and brushed my fear aside. I baked it in a 425 degree oven for 30 minutes.

This bread was very difficult to smooth out, so there were a lot of ridges and spikes on the baked bread. The crust was crisp, but not hard. The inside was very smooth with no graininess, and did break a little if I tried to cut it too thin. When I tried eating this bread plain, I could definitely taste the mayonnaise. It wasn”t overpowering, but more of an aftertaste. There was no other taste  to australian casinos online the bread, it is very plain and mild. When I made a sandwich with the bread ,the mayonnaise taste disappeared, and it let the condiments and meats stand out, enabling me to enjoy my sandwich. This bread was a good, solid substitute for traditional white bread.

Rating: 4 stars

Pros: soft, easy to prepare

Cons: slight mayo taste

Review submitted by Kristina


Ingredients: white rice flour, potato starch, tapioca starch, cultured cream, pasteurized dried egg whites, yeast, sugar, egg replacer, xanthan gum, gelatin, salt

Nutritional Snapshot: 120 calories, 2.5g fat, 30g carbohydrates, 3g protein


Want to try this gluten free bread mix?  Visit the Taste of Gluten Free website for ordering details.

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Product Review: Nuts Online/ Gluten Free Hearty Whole Grain Bread Mix

Posted on | March 31, 2012 | Comments Off

This is another mix sent from from Nuts Online, an internet based company that previously specialized in nuts. This mix retails for $3.99.

I was very excited to try this mix after loving their chocolate cake mix. Again, the directions for the mix were not on the package, but online. To prepare this gluten free whole grain bread mix,  I first prepared the yeast (not included) by adding it to 1 1/2 c warm water. I then mixed the gluten free hearty whole grain bread mix , 1/8 cup oil, 2 eggs, 1/2 tsp. cider vinegar, and yeast. I let it rise for 45 minutes, then baked at 375 degree oven for 50 minutes. While mixing the dough I noticed all the different seeds and grains. I have tried many breads that claim to be multigrain or hearty, but only contained two or three types of flour. This bread definitely fit the description of “whole grain” and “hearty.”

After I let the bread cool,  I gave it a try. This bread was unlike other breads I have tried. It featured a strong, distinct taste that I think the consumer would either love or hate. The taste came mostly from whole grain buckwheat and garbanzo bean flour. It appeared dark brown and appears to be like a pumpernickel. The seeds added a little crunch, but not much flavor. When I spread butter on a piece of the bread, the taste of the bread seemed the strongest, and a little overpowering. When I assembled a sandwich with the bread, the flavor was toned down when paired with casino online the flavors of my sandwich toppings.

The crust was very crunchy, so much so that the top of the bread was even hard. The inside seemed soft with a smooth texture. There was no aftertaste, as with some whole grain gluten free breads. I would suggest this bread if you don”t mind strong flavored bread. If you like mild tasting bread, this is probably not for you.

Rating:  4 stars

Pros: Multigrain, soft in the middle, inexpensive

Cons: very strong tasting, hard crust

Review submitted by Kristina


Ingredients: whole grain buckwheat, garbanzo bean flour, potato starch, corn starch, sunflower seeds, sesame seeds, whole grain sorghum flour, tapioca flour, cocoa powder, evaporated cane juice, fava bean flour, dried molasses (molasses maltodextrin). xanthan gum, caraway seeds, active dry yeast, sea salt, whole grain teff, potato flour, onion powder, guar gum, soy lecithin

Nutritional Snapshot: 130 calories, 3.5g fat, 23g carbohydrates, 4g fiber, 3g sugar, 4g protein


Want to try his bread? Check out the website for ordering information.

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Product Review: Chebe pizza crust mix

Posted on | March 31, 2012 | 1 Comment

Chebe sent us this pizza mix to test out, and I couldn’t wait! I’m a huge fan of their foccacia breadcheese bread and breadsticks, and hoped this gluten free pizza crust mix was up to par. It retails for around 3.49 and makes a medium sized crust.

Preparing this pizza crust was very similar to their other cheese bread mixes. I added a cup of hard cheese (mixture of parmesan and pecorino), an egg, and milk. I mixed the dough with a fork, and then kneaded it by hand until it formed a smooth ball.

Pressing the pizza dough in the pan proved to be  a bit challenging, since the dough was thick and firm.  I used the heel of my hand to  spread the dough and with some patience and muscle, was able to get the dough fairly uniform in thickness. I also created a thick edge for a crust, something I usually don’t do with other gluten free pizza crust mixes due to the thinner, more elastic texture. I topped the pizza with peperoni, white onion and mushrooms.

The pizza baked for 20 minutes  and smelled wonderful! I couldn’t wait to sink my teeth into it. The included spices in the crust really smelled good.  Unfortunately, the flavor of the crust turned out to be way too strong for my toppings. The garlic and onion flavor, which reminded me of their breadsticks, really competed with my marinara sauce and veggies. It just didn’t taste good and I felt this gluten free pizza crust  mix would be better as a stand alone breadstick or cheesebread. If you want to try this as a pizza crust, I would suggest mild toppings with no extra seasonings.

The texture was reminiscent of their breadsticks as well, crunchy and firm on the exterior edges and the bottom of the crust, with a soft, thick, doughy center that added a nice bit of chewiness.  I wouldn’t classify  this mix as a traditional pizza crust mix, but I did enjoy the combination of crunchiness and chewiness it offered.

Overall, I enjoy Chebe bread mixes, but this pizza crust was not a winner for me

Rating: 3 stars

Pros: great crunch and chewiness, easy to prepare

Cons: mix contains very strong seasoning, which competes with toppings.


Ingredients: manioc (tapioca) flour, modified manioc starch, iodine free sea salt, garlic, onion, oregano

Nutritional Snapshot ( 1/10 of mix): 70 calories, 0 g fat, 103 mg sodium, o g fiber, o g protein


Want to try this mix?

This mix may be purchased individually from or

Product Review: Stonewall Kitchen Pancake and Waffle Mix

Posted on | March 28, 2012 | 2 Comments

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Product Review: Hodgson Mill Apple Cinnamon Muffin Mix

Posted on | March 28, 2012 | Comments Off

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