Product Review - Larabar Pie Flavours

Larabar ingredients are simple, pure and delicious

I haven't been an energy bar person to date. In fact, when they first came out years ago I took a hard look, and it wasn't easy to find something that I could be sure was gluten free. Times have changed. 

To be honest, even when I started seeing energy bars enter the market, I was not that drawn. So many seemed to have a great deal of ingredients, and I preferred to carry my little ziplock bag with nuts, seeds and raisins around. In part because of the simplicity, but in part because of the price. 

My stepdaughter, who is going through a very particular phase with food has been on a bit of a Larabar kick these last few months. You've never met a healthier 19 year-old. 

When I was contacted and asked if I'd be interested in reviewing Larabar products - I said yes please. A week before the samples arrived, I bought my first bar. I was already sold before I opened the box of samples they sent this week (pictured).  

I've been on the special carbohydrate diet for 68 days at this point, so on top of needing to be gluten-free, there was little out there that would count as a "treat" in my books, that was also allowed on this scd diet. Dates had become my new favourite food. Low and behold, that is the base for the Larabar. A super healthy, and "legal" treat in every regard. 

I confess that one of the things I pine for most in the gluten world has to be pecan pie. While I haven't indulged in many, many years... one of my last memories of "cheating" on my gf diet was a low moment of scooping the innards out of a pecan pie. I was weak. It was a dumb idea. Today, I had the Pecan Pie Larabar - and I do not embellish when I say - they've nailed it. You will not believe that they managed to replicate pecan pie with only three natural ingredients - and none of them is sugar. 

The Apple Pie Larabar was also delicious (you need to like cinnamon - and I do, because the flavour is strong). The Cherry Pie is bursting with the fresh tart taste of cherries. You have no doubt that the real fruit is what you are tasting. Simple, delicious and nutritious. 

I liked all three of the samples I was sent to try, but Pecan Pie - for my tastebuds, is the winner. Three ingredients never tasted so good. I could eat one every day without guilt for about the same price as a chocolate bar. Add that there isn't the insulin high and low, there is plenty of fibre and protein - gf, vegan and kosher. Excellent road trip fare. 

For the gluten-free diet, these are a real winner. If you have an even MORE restrictive diet... you will be shocked to know that you now have an amazing, healthy and dessert-like treat to enjoy. I might be able to handle this SCD diet a few more weeks now. Thanks Larabar!

Check out the Larabar site HERE for more, including how to order online. 

Top 10 Tips for Cooking Perfect Gluten-Free Pasta

image of rotini pasta salad provided by Catelli 

I recently blogged about Catelli’s gluten free pasta and they invited me participate in a special launch event for their new gluten free macaroni. I was unable to attend but you can see my post on their product and the thumbs up I've given them HERE.

There couldn't be a more appropriate topic to write about  after my recent trip to Roma.... (If you missed that post – you'll find a great Roman gluten-free round up HERE). 

GF pasta can be tricky stuff when you first get started... but with these tips you'll be ready to serve pasta to the fussiest of Italian palettes! 

Top 10 Pasta Cooking Tips

* Pasta should be cooked according to the directions on the pasta box. For some recipes that require the pasta to be cooked in sauce following boiling, however, an al dente consistency is preferred. For such recipes, cut one to two minutes off the cooking time on the package.

* When cooking pasta, use a large pot. You will need one quart of water to approximately 100 grams of pasta.  Using a large pot will give the pasta room to boil and not stick together.

* Over-seasoning the water with salt – bringing it almost to the taste of the sea – will substantially enhance the flavour profile of the dish. As a rule of thumb, use 10 grams of salt for one litre of water and 100 grams of pasta.

* Never add oil to the water when cooking pasta.  It does not keep it from sticking together.  In fact, the oil creates a coating that prevents the sauce from adhering to the pasta. This is undesirable because you want the pasta to soak up the sauce.

* Always stir the pasta for about 45 seconds after adding it to boiling water.  Then, stir occasionally as the cooking process continues, especially during the first three minutes, as that’s when the pasta can stick together.

* To test if the pasta is ready, bite into a noodle. If the external noodle is soft and yellow in colour (indicating doneness) and the core is a chalky white colour (indicating that it is a little underdone), the pasta is ready to be removed from the water.

* Never rinse pasta after cooking, as it’s important to retain the starch to enable the sauce to coat.

* For some recipes that require the pasta to be cooked in sauce following boiling (see first bullet point), add the pasta to the sauce in a separate pot. Finish cooking the pasta in the sauce for the final minutes of cooking, allowing the starch to fully release from the pasta into the sauce, adding full flavour to the pasta and making the eating experience more enjoyable.

* When making a pasta dish, think about the harmony of taste, texture and balance between noodle and sauce. Thin pasta strips, for example, work best with a classic tomato, seafood or pesto sauce. Thicker pasta cuts, such as fettuccine, are wonderful for a cheese or cream-based sauce. Filled pasta is ideal with a light tomato broth or cream sauce.

* Use herbs generously for added flavour. When using parsley – the most used herb in the Italian kitchen – don’t chop it, but rather, slice it with a sharp knife.  If you see a green stain when you cut herbs, that means your knife is not sharp and you are losing flavour.  For basil, another popular pasta-enhancing herb, tear the leaves rather than chop them to avoid bruising the herb. Always add herbs to the pasta at the last minute to retain their vibrant colour and natural flavour.

These tips are brought to us by Chef John Higgins, Director of the leading George Brown Chef School in Toronto. He is also a judge on the Food Network’s Chopped Canada and was formerly personal chef for the Queen Mother. He helped launch Catelli's latest product with a cooking demonstration. You can click on the link above to learn more about Catelli and their growing range of fine gluten-free products. 

The French word for bread is PAIN.

Buckwheat crackers from euro-nat

Carol brought these Pain des fleurs Organic Buckwheat Crispbread crackers over to our place last weekend. Their arrival brought a huge smile to my face. The first time I'd tried this line of products was in Paris a few years ago. I'd found them in a health food shop around the corner from the apartment we rented. Perhaps they weren't as appetizing to look at as the baguettes displayed in baskets everywhere... but they did the job and made an excellent accompaniment to all of the phenomenal cheese I gorged on.

Upon my return, I did see this product line now and again on store shelves here in Canada, but could never pull the trigger. It have a hard time wrapping my mind around almost $7 for a box of crackers when I'm not on vacation.

2 pks of 12 crackers per box

Boy am I glad Carol is not as frugal as I am! I'd forgotten how delicious they are - AND they have one ingredient: organic buckwheat. That's it. They have a quiet toasted, nutty flavour that would go with lots of things. Added bonus: all of 20 calories per piece - and they are the size of a slice of gluten-free bread!

In short, if you are looking for something to break up the monotony of rice crackers, or avoid the high fat content and not so healthy ingredients found in most other gf cracker options - I'd break the bank and treat yourself to a box of Le Pain des fleurs. Despite the name, they bring no pain - and if you eat an entire box, no harm done to your waistline or your health. These crispbreads are also available in quinoa or chestnut. All gluten-free and organic. You can find their website HERE.

frozen gluten-free cookie and brownie dough

When I shared my recent post with Sweets from the Earth - they offered to supply me with some of their new frozen cookie dough to try. How could I resist? Even more importantly, how could I resist eating all of the cookies in one go? Solution: invite my friend Angela over for a gluten-free bake-a-thon.

Truth be told, these were extremely easy to make - so it wasn't assistance I was looking for in the baking department. I wanted a buddy to eat cookies with... and someone who could provide additional feedback on the goodies - and who would take half of the highly caloric treats home with her.

The chocolate chip cookies were delicious. I am glad that I baked them in two batches, however, because as their packaging says; every oven is different. My first batch worked out well - but took longer than the suggested 8-10 minutes. Sadly, I turned up the oven from 350 to 375 and the second batch just melted into lacy puddles. The winners are photographed above. While the lacy puddles were not super photogenic - don't worry... they did not go to waste :)

Next, we tried the brownies. I did not have mini muffin trays, or the recommended 6" square pan. My pan was 8" making the brownies rather shallow and difficult to remove from the dish. I would recommend using parchment paper so that they could be easily lifted out and then cut. Format aside - these were also a winner. Both Bill and Angela's husband Bennett gave them 2 thumbs up. Both the cookies and the brownies would certainly satisfy a craving for sweets.

What I like most about this dough is the convenience. You can keep them on hand for when you need them and whip up cookies in no time, with no mess. You can also bake as much or as little as you need at a time. You can find a recent post about this companies products HERE. My favourite still has to be the cashew cookies...dangerously good! Check out their site for more info.

gluten-free gifts... to my heart through my stomach

who could eat so much at one pot-luck?!

We recently had a team meeting at my manager's house. The idea is to get away from the office for a day of creative thinking. For such events, our team pulls together serious pot-luck lunches. 

Last year I was blown away by everyone's consideration of my needs, and this year did not disappoint. When I showed up in Adrian's kitchen - this basket was waiting on the counter. It put one heck of a gluten-free grin on my face.

I shared the gf love... even if I wanted to eat them all!

A couple of months ago I posted a review of Queen B Pastry's CROWNIE. Any product I review unsolicited and based on my desire to share (vs paid promotion). 

A week after posting on the CROWNIE, owner David had a box of the delicious treats delivered to my home in thanks. Queen B now sells these and a number of other divine treats down the street from us at Crema Coffee (you must try the Olive Oil Orange Cakelettes!). 

This blog is called gluten free gift because I am constantly reminded of the kindness of others. My life is full of such gifts, for which I'm overwhelmed with gratitude.

Brown Rice Wraps - Food for Life

gluten-free brown rice wrap served at The Beet

Brown rice wraps were a discovery that blew my mind. The only gluten-free option for a wrap that I had used to date were soft corn tortillas. I like those, but the flavour could be overpowering, and they didn't make a great "sandwich".

The brown rice wrap pictured here was served to me at one of my favourite local restaurants called The Beet. They grill the wrap first and then fill it with avocado, black beans and quinoa. They also serve it with barbeque chicken. Seriously good!!

These wraps, which are made by Food for Life are sold flat packed and frozen in a bag as tortillas. I had been nuking them, but since trying them grilled I've been warming them in a non-stick pan on the stove before stuffing. Both work, but the texture of the latter method is much better. 

Unlike so many rice based gluten-free baked goods, these hold together amazingly well - and have a quality we rarely get to enjoy: a little bit of chew!

One of my go-to meals when dining alone is to fill one of these with fresh arugula, spinach or chicory along with tuna, leftover grilled chicken or cheese. When you wrap them tight, you can cram a lot of greens into one of these wraps - so you get a complete meal without much prep or clean up.Click on the links to find out more about this amazing product and where you can find it near you!

Queen B Pastry = gluten-free decadence

I think that this photo speaks volumes. A few months back I tried a chocolate walnut Queen B Pastry cookie at Dark Horse Espresso Bar here in Toronto. It was so delicious that I ate it all before even considering that I might want to photograph it for this blog. A few weeks back I was in the same cafe and discovered this amazing "CROWNIE" (a cross between a cookie and a brownie.... hell yes!).

I was down to the last two bites when panic struck. I'd almost eaten the whole shebang... and these were too good not to share the word...so I took this little morsel home in the gorgeous package so that I could capture it on film and share it with you. I'm going to let their website tell the rest of the story. Click HERE to read up on where you'll find Queen B Pastry's incredible goods. The flavours have layers. I'm telling you, gluten-free has never tasted this decadent.

Prairie Girl Cupcakes

Prairie Girl bakery has been a hot spot with the gals in my office for some time now. I'd heard that they made great gluten-free cupcakes, but had yet to make the trek to one of their downtown locations to give them a try. A couple of weeks ago we had an office celebration... and imagine my delight when I found this box beside the larger offering of gluten-laden cupcakes. There are 3 gluten-free gals in our office, and someone had gone out of their way to make sure we were part of the festivities. 

I tried a chocolate one - and ate two of the vanilla ones pictured in the box above. About 50% of these cupcakes are icing - the good kind. Quality. I've posted a link to the Prairie Girl website HERE so that you can learn more about where to get your hands on some. If you want to jump on the cupcake crazed bandwagon... this is the way to go.

You won't believe these are wheat & gluten free

Wow Brand makes a selection of gf cookies

The top of this bag reads: "....You won't believe these are wheat & gluten free". I thought that this was an ironic marketing pitch. 

I don't know about you, but whenever I taste something that's a little too good to be true, I often do have that moment of panic. I need a gluten eating person to taste and say... nope, these taste different. I've been known to stop after one cookie, to make sure that I don't get ill. Of course when the coast is clear, I'll devour the rest of the package in one go :).

These were yummy, soft, gingery... and left a really pleasing taste in my mouth. Thank you to my friend Laura who bought them for me :) I'll keep my eyes open for the WOW brand of treats in the future! I've linked to their website HERE.

betty crocker gluten-free cake mix

This is a piece of Betty Crocker Gluten-Free Cake made from their mix. The kind of cake that I drooled over in the 70's as a little kid. The kind of cake that was completely forbidden to me, until recently. 

I haven't changed my tune. Baked goods made from scratch with fresh ingredients are certainly my preference, but I'm not a big baker myself. It's nice to know I don't have to be. 

We made the chocolate cake for my Dad's birthday party. We served half of this cake at the dinner - the other half I devoured over the next 24 hours. Sliver by glorious sliver. The icing is Duncan Hines (also gluten-free, although not always marked as such). Ingredient list is frighteningly unhealthy... but let's not kid ourselves, this is junk food.

One of my final memories before diagnosis, was of toddler cuisine - tiny concoctions made from Betty Crocker "Easy Bake Oven" cake mixes. Soon after, I was diagnosed with celiac disease. This cake made me feel like I'd come full circle. The world of mass market junk cake mix was back at my disposal. Yum.