Archive for June, 2008|Monthly archive page
I have to admit that I was really hesitant to even purchase this product. Orgran has not been kind to me in the past, as long time readers know. My previous trial of corn pasta left a bad taste in my mouth, it was very crumbly and not very pasta-like. It went immediately from dried to WAAAAYYYY beyond al dente.
The Orgran pasta, though, did really well and I was shocked. I almost peed myself. After a mere 8 minutes in the pot, the noodles were firm without being crumbly, yet they still had some give. They were about as al dente as GF Pastas have been, in my experience. They also did a cool trick that Tinkyada Fusillis doesn’t generally do well: They held on to a heavy sauce.
So, WOO! These are now my favorite noodle for boiling. Not sure how they do overnight in the fridge, etc., but at least we’re started. They also didn’t leave that rice-y aftertaste that Tinkyada does.
I am pleased.
Here at Ye Olde Gluten Free Blogge, I’ve been sick for weeks with my stomach. In an incredibly self-destructive move, I’ve decided that the only cure (besides a quick and painless death) is brownies. Digging through my cabinets in an intense search for cocoa powder yielded this find. Mmmm… brownies…..
I’ve chosen to go with the Butter option listed on the back of the mix bag, since the only thing better than brownies is brownies made with butter… we’re going to have these smothered in cherry pie filling and with a scoop of ice cream on top (sorta Black Forest style)… so yum I might forget being sick.
Just killing a few minutes as I wait for them to finish in the oven. They went together like a breeze and looked a lot like Bob’s Red Mill brownie mix (which we love!) when they went in to the pan. But, like all GF mixes, the dough is somewhere between sticky and dry, with no elasticity and they aren’t cooking up in the time the package says they should.
These were totally worth the extra 10 minutes. Man, oh man, soft, fluffy and chocolately… no grit here. Thanks, Pamela. I think I’m in love. (And here I thought it couldn’t get better than Bob’s). Of course, the cherry pie filling and vanilla bean ice cream probably don’t hurt…
The dogs pictured are NOT gluten free, however, the pictures themselves are. My dogs were being cute today and I had to take some photos.
First off, let me say that for pre-made baked goods, Kinnikinnick is quickly becoming my first line of defense. From bread to donuts(!!), they bake it better.
Now, to the donuts at hand. These are really good. They are cakey with a sweet chocolate frosting and they have the consistancy of… wait for it…. cake donuts(!!). I used to really like glazed type donuts, but clearly, we can’t do that anymore… but this is a pretty good donut none the less. Consistancy and mouth-feel are about on with a day old cake donut (you know, not the gross kind, but just enough stale that they are a little tough) or a dense coffee cake.
The box suggests microwaving for 15-20 seconds before eating, which I did after taking the first bite. The microwave definately makes a difference. The biggest difference I see between these and “real” cake donuts is that they don’t have that heavy fatty aftertaste. It’s just a clean cakey sort of love.
These little gems come 6 to a box, each has about 212 calories and they cost somewhere around $6. If you need a donut, really *NEED* a donut, eat these! Calorie wise, they are online with a Krispy Kreme, excepting that they have a little calcium and iron. And did I mention, no trans fats?
Beware the warning on the package, though: Icing may be hot after heating. OMG! Microwaves make things hot? I had no idea…