Friday, February 26, 2010

Product Review: Enjoy Life double chocolate brownie cookies

I give these two stars. They don't taste bad but they have that chalky/sandy texture of many gluten free foods. Not worth the calories. My children, however, seem to like them and since they are free of all of the foods Barrett cannot have, I guess they are okay to have around on occasion.

Wednesday, February 17, 2010

Product Review: Enjoy Life Snickerdoodles

I admit I had low expectations for these cookies. My experiences with the Enjoy Life cereal bars and granola cereal were not very good. I only bought these cookies because I knew they would be safe for Barrett.

However, I was pleasantly surprised! I expected hard-as-rock cookies that taste like sand. What I got was the deliciously chewey-soft flavor of cinnamon and cream of tartar that is so familiar to me. They really do taste like a REAL snickerdoodle! These will make great home and travel snacks for my children. Delicious "duckies" (as Abbie calls them) that I can send with my kids to parties and events on holidays and birthdays so they will not feel left out.

I highly recommend this product.

Wednesday, February 3, 2010

Banana Bread--gluten/soy/egg/milk free

I just tried the most delicious banana bread recipe, compliments of the Gluten Free Goddess. The recipe is quoted below but with my own adaptations. The original recipe can be found a the above link.

Preheat oven to 350.

Combine in a bowl:
2 mashed bananas (medium size)*
1/2 c applesauce (or 2 more bananas)
1/3 c canola oil
1 c brown sugar
2 tsp vanilla

Stir together in seperate bowl:
1 1/2 c gluten free flour (I used 2/3 c gluten free oat flour, 1/3c brown rice flour, 1/4 +1/8c
potato starch, 1/8 c tapioca starch)
2 tsp baking powder
1 1/2 tsp Ener-g egg replacer
2 tbsp corn starch
1/2 tsp guar gum
1/4 tsp salt

Optional: chocolate chips

*you can subtitute 1/2 cup applesauce or crushed pineapple per banana

Slowly beat dry ingredients into liquid mixture.

Spoon batter into lined or greased/floured muffin tins (or bread pan) and bake for 20 min. (If you use a bread pan you will probably have to bake longer than 20 min but I don't know how long because I always use muffin tins).
I believe the oat flour played a big part in making these taste so good. I finally got a grain grinder and was able to grind my gluten-free oats into a fine flour and it tastes so much better than rice flour! It's nice to have a little variety in our grain consumption as well.

You can also get a small coffee grinder to grind small amounts of oats, millet, or other grain.

[ETA 3/16/12]: A version of this recipe is included in my book Barrett's Unusual Ice Cream Party.