Sunday, August 11, 2013

Glutino Toaster Pastry Winners

I'm late on posting the winners! We were vacationing up in Island Park, ID and it just completely slipped my mind.

But no worries, I'm remembering now :).
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The 5 winners of a box of Glutino Gluten Free Toaster Pastries are:

#1: West's (Tara)
#2:  Paula Decaria
#3:  Deanna C.
#6:  nikolelily
#7:  Colton H Mathews

Congratulations! I'll be contacting you to get your shipping info.

Thanks everyone!

Friday, August 2, 2013

Awesome News and a Giveaway! CLOSED

In case you haven’t heard, today the FDA announced its decision to standardize gluten free labeling. The FDA’s decision mandates that all products labeled “gluten free” must contain less than 20 parts per million of gluten by August 2, 2014. Awesome, huh?!

Before now there wasn’t a threshold for how much gluten was allowed to be in a product labeled “gluten free,” so this is great news!

Click here for more specifics on the new labeling.

Today also happens to be the 9th anniversary of the Food Allergen Labeling and Consumer Protection Act (FALCPA), making this day even cooler.

Don’t you think this calls for a celebration?! Yeah, me too.

And so does Glutino (they’ve been advocating for years for a gluten free labeling law). They’re going to let me do a giveaway of 5 boxes of their yummy Toaster Pastries to celebrate!

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Have you tried these things, yet? They’re quite tasty.

(Did you know, Glutino’s products currently contain less than 10 parts per million of gluten, which is well below the standard announced by the FDA? I’m quite the fan of this company.)

To enter to win 1 of the 5 boxes:
  • Comment on this post
  • Make sure I have a way to contact you if you win
  • Giveaway closes next Friday, August 9, at midnight
Click here to read the official press release from Boulder Brands, Glutino and Udi’s about the new FDA labeling.

Tuesday, July 16, 2013

G-Fronuts: Gluten free version of cronuts

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Have you heard of “cronuts?” I hadn’t until this past week, but apparently they’re pretty hot stuff right now. And I can understand why; it’s basically a croissant fried like a doughnut. Add a delicious filling to it and you’ve got a pastry worth standing in line for hours for.

But only if you live in New York.

And only if you can eat gluten.

Bummer for me being gluten free and in Utah…

Luckily for me (and for you), on behalf of Glutino, Beth Hillson (not to be confused with me, Beth Hilton Winking smile) has created a gluten-free cronut recipe called G-Fronuts and they’ve been kind enough to let me share it with all of you! Yay!

I’m not sure when I’ll get around to making these and then when I’ll get around to actually posting about it, so I’ll post the recipe now and YOU can let me know how it goes (and feel free to send some my way). YUM!!!

G-Fronuts
By Beth Hillson on behalf of Glutino

gfcronut

Dough

  • 2  1/3  cups Glutino Gluten-Free Pantry All-Purpose Flour Mix
  • ¾ cup sorghum flour
  • 1 ½ teaspoons xanthan gum
  • ¾ teaspoon salt
  • 1/3 cup granulated white sugar
  • 4 teaspoons active dry yeast
  • 1cup milk
  • ½ cup half-and-half cream
  • 1 teaspoon vanilla extract

Butter Square

  • 20 tablespoons (2 ½ sticks) unsalted butter, cold
  • 3 tablespoons Glutino Gluten-Free Pantry All-Purpose Flour Mix
  • Additional Glutino Gluten-Free Pantry All-Purpose Flour Mix for rolling out the dough
  • Grape seed oil or safflower oil for frying

Glaze (combine and mix until smooth)

  • ½ cup confectioners’ sugar
  • 2 teaspoons vanilla
  • 1 to 2 tablespoons half-and-half cream

To Start:

In a large bowl, combine Glutino Gluten-Free Pantry All-Purpose Flour Mix, sorghum flour, xanthan gum, and salt.  Whisk for 1 minute.  Add the sugar and whisk to combine.   Add the yeast and whisk again for about 30 seconds.  Set aside. 

Warm the milk with the cream until it reaches about 100 degrees F.  Add the vanilla.   In the bowl of a standing mixer fitted with the paddle attachment, add the flour and sugar mixture.  On low speed, add the warm milk.  Beat until the dry ingredients are moistened. Raise the speed to medium and beat for about 3 minutes. The dough will be smooth.  Transfer to a lightly oiled large bowl and cover with plastic wrap. Let the dough sit at room temperature preferably in a warm, draft-free area for 30 minutes.

Spray a large sheet of plastic wrap with vegetable spray.  Turn the dough out onto the wrap and press gently into a rectangle, about 1 ½ inches thick.  Shape, but don’t press too hard.  Cover well and refrigerate for 1 to 2 hours.  This can also sit overnight.

Cut the butter into small pieces. Place in the bowl of a standing mixer and add the 3 tablespoons of Glutino Gluten-Free Pantry All-Purpose Flour Mix.  Using the paddle attachment, on low speed blend the butter and flour until smooth and blended.  Depending on how warm your kitchen is, this can take 30 to 90 seconds.  

Turn onto a sheet of plastic wrap and press into a 9×9-inch square. The butter should still be cool but workable.  If it’s too soft, refrigerate for 10 minutes while rolling out the dough. 

Take the dough from the refrigerator and roll out to a 12.5 x 12.5 inch square. Place the butter square in the center of the dough.  Roll the sides of dough over to meet in the center on top of the butter so that this becomes a 9-x- 12.5 inch rectangle, and roll out just enough to blend the folded edges of the dough into the butter. Wrap in plastic wrap and refrigerate for 30 minutes.

On a lightly floured surface, place the dough so that the seam is horizontal and roll it out to about 15 x 9 inches.  Brush excess flour from the dough’s surface and fold it in thirds, like the shape of a  business envelope.  Wrap the dough in plastic wrap and set on a tray or baking sheet.  Let rest in the refrigerator for 40 minutes. That’s one turn.

You’ll want to do this twice more.  Be sure the dough is well-chilled between turns.

The rectangle might get larger each time you roll it out.  That’s okay. Just remember to fold it in thirds each time.

Once you have completed your last turn, chill the dough again for 30 to 40 minutes.

Dust a sheet of parchment paper with flour blend.  Set the dough on the paper and cover with a second sheet.  Roll the dough out to about 2 inches thick (the depth of your donut cutter).  Use a donut or biscuit cutter to cut the dough.  Or cut out 2 ½ to 3-inch rounds, then cut out the centers.  Cover and let rise for 20 minutes. 

Heat 2 inches of grape seed or safflower oil in a fryer or deep frying pan until the oil reaches 350 degrees.  Add two G-Fronuts at a time and fry until golden brown.  They brown quickly so don’t take your eyes off these.  Remove to a paper towel-lined plate.  Repeat, frying two at a time, until all the G-Fronuts have been fried. 

Call in all your friends.  Drizzle G-Fronuts with glaze and eat while they are warm. 

Beth Hillson is the author of Gluten-Free Makeovers and created this recipe on behalf of Glutino.

 

 

Tuesday, July 2, 2013

Baking Set Winner!



giftset
The lucky winner of the Baking Set is:

Commenter #8 
Carlee Hemming! 

Congratulations, Carlee! I'll be contacting you for your mailing info.

I used Random.org to find the winner.

Sorry this is so late! I completely spaced it!

Tuesday, June 18, 2013

Gluten Free 4th of July Dessert and a GIVEAWAY! (CLOSED)

Giveaway is closed.

If you’ve been reading Gluten Free in Utah for awhile, you probably already know that
I use Betty Crocker Gluten Free baking products often. They’re way easy, they’re yummy, the price is right, and you can find them pretty much in every grocery store you go to (that’s a big deal!).
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Well, the Betty Crocker Gluten Free line is coming out with even more products! They now have a gluten free sugar cookie mix and and all-purpose gluten free rice flour blend. Pretty cool. product
Even cooler is that to help spread the word about their expanding gluten-free line, Betty Crocker sent me an awesome baking gift package and you have a chance to win the same gift package! But first, check out this DELICIOUS dessert I created using my gift package and a Betty Crocker Gluten Free mix:
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Besides being yummy, it’s easy to make and it looks pretty Smile. You can use any berries you want, but if you use strawberries/raspberries and blueberries it’s a perfect 4th of July treat!
My kids loved helping me make this. I used the Betty Crocker Gluten Free Brownie Mix and made them just how they say on the box.IMG_9040IMG_9031
IMG_9042So easy! All I needed was 1/2 stick of melted butter and 2 eggs! (Look how cute the new packaging and directions are. I’m a fan.)
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Add the delicious cream cheese and pudding frosting (also very easy to make).IMG_9053

And some berries.
I started with strawberries
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But I accidentally put the strawberries right by the cold vent in my refrigerator and half were frozen, so I needed to come up with another plan (fresh berries on this are a must).
Luckily, I had blueberries and decided to give them a try. So glad I did! They were DELICIOUS on this!
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Then I realized that it would be yummy AND patriotic to add both the berries together. Hooray for the frozen strawberries so that this happy accident could happen Smile.
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Here’s the recipe for the frosting:
Mix together:
  • 1 pkg vanilla pudding
  • 12 oz cool whip
  • 1 pkg cream cheese (softened)
  • 1/2 c. milk
It’s best if you put it in the fridge for at least an hour, but it’s not necessary (I’m horrible at planning ahead).
This is also really good as a fruit dip or mixed in with fruit for a fruit salad dessert.

Now, time for the GIVEAWAY!
giftset
This gift pack includes: A baking tool set and an 8” square cake pan.
Retail value: $60
Now, I’ll admit, when I first received the gift package I thought, “These are cool, but I already have all of these baking tools and really don’t need two. Maybe I’ll get rid of the ones I have and keep these because they’re cuter.”
Then I opened them up.
Not only are they cuter, but they’re cooler, too!IMG_9038
The pastry brush and rubber scraper have a little kick-stand on them!IMG_9037

That certainly comes in handy. No messy countertop! IMG_9050
And the ends of the rolling pin unscrew so you can change the size and choose what thickness you want to roll your dough out. Love it! (And notice the measurements on the actual wood of the rolling pin).IMG_9036
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And for some reason the timer just absolutely fascinates me.IMG_9048
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So fun to play with!
Anyway, you can have these fun baking toys, too Smile.
GIVEAWAY INFO:
  • To enter leave a comment letting me know what your favorite gluten free baked treat is (or your favorite baked treat if you don’t eat gluten free).
  • 1 entry per person.
  • Please leave your contact info in case you win.
  • This giveaway will close Wednesday, June 26 at midnight (Utah time). I will use random.org to choose the winner.
Good luck and enjoy the recipe!
Disclosure: The information and prize pack have been provided by General Mills through MyBlogSpark.

Saturday, June 8, 2013

A Very Late Post: Gluten free expo review

So… remember the Gluten Free Expo from last October?

Well, the very evening I got home from that I wrote up a little review of it all. And then didn’t post it.

Lame, I know.

I just found it and decided that rather than just letting it go, I’m going to post it because it tells about my favorite companies. Ones that I think need to be shared.

So here you go (my current thoughts are in pink)…

I went to the Gluten Free Expo today and want to write down my thoughts while they’re still fresh in my mind.

I was going to write up a little paragraph here, but didn’t… Part of why I never published it.

Let’s continue:

What I didn’t like:

  • How overwhelming it all felt. I think there were twice as many vendors this year as last. I’m not actually positive this is true, but it seemed like it. This was cool, but it was also a little overwhelming. I was glad I hadn’t brought my 3 and 4 year olds (just my baby, who slept in a Baby Bjorn the whole time). I was also glad I didn’t bring a stroller. It was extremely crowded! Awesome that there was such a big turnout, but the amount of people also made it overwhelming. The flow of (people) traffic was not smooth at all. I’m not sure how this could have been remedied, but if there is a way it will be much nicer next year.
  • I wish there had been more savory food samples. I think pretty much everyone was sugared-out by the end. It’s understandable that there were so many sweet foods, since baked goods are one of the main things gluten intolerant people miss, but there were definitely too many.

What I liked:

  • They had an area set up to watch the BYU football game. This was perfect because I was feeling a little bad about making my husband miss the game to go to the Expo with me, but it turns out he didn’t have to miss it! There were comfy couches and chairs where my husband hung out after the first hour. He stayed there with the baby and enjoyed the game with a bunch of other fans. I left my purse and bags of goodies with him while I went to the rest of the booths. (They also had the U of U game on in another area.)
  • The freebies. A lot of booths not only had samples, they also had freebies to take home. I’m especially excited about the healthy bars (fruit and nut, granola, etc.) that I came home with. Those things are expensive and I have a ton to snack on for awhile – yay! There were also a bunch of coupons. We all know gluten free can be expensive, so coupons are definitely nice.
  • Learning about new (to me) gluten free companies. I t’s always hard to spend money on gluten free products without knowing what they taste like first because some are just plain gross! I loved tasting the products and being able to decide whether or not I’ll purchase them in the future.

Now I want to mention the food specifically. Unfortunately, I had a few samples that made me never want to buy anything from that company. I hate that because I’m happy when anyone is trying to do gluten free and I want to support them, but some of the products were just too disgusting. I’m not going to mention the names of those companies, but I am going to mention my favorite booths. These were the companies that impressed me most.

The Stars of the 2012 Gluten Free Expo, According to Bethany (in alphabetical order):

  • Angie’s Kettle Corn

    They had white chocolate peppermint popcorn! And not only is it gluten free, but it’s all-natural and is non-GMO certified. It was seriously so yummy!
  • Blossom Fine Foods

    Wow. Now this stuff is expensive to purchase, but sometimes you just need to treat yourself, and you need to treat yourself to treats from Blossom Fine Foods. I tried both the pumpkin cheesecake and marble brownie and both were INCREDIBLE! Really. You need to try them.
  • Grandpa’s Kitchen
    Grandpa's Kitchen
    If you’ve read this blog before you know how I feel about Grandpa’s Kitchen flour blend and mixes. Well, their samples certainly lived up to my expectations this year! I tried a cherry cake sample and it was so so good! I’ll see if I can get the recipe and then I’ll share it here. It was seriously yummy!
  • Minnie Beasley’s Cookies
    Minnie Beasley's
    I had never heard of this company till today. These almond lace cookies are AMAZING!!!!!!! Really really amazing. Seriously. They have tons of flavors too. You can order them online. The vendor said you can freeze them too, so you can order a bunch at a time. You have to try these. They’re a fancy, delicious cookie. I wish I could compare them to something, but I can’t. You just need to try them. They seem perfect for Christmas to me. Probably because they’re fancy, yummy cookies.
  • New Grains Bakery
    New Grains GF Bakery
    I’m familiar with this company because my sister is obsessed with their pink sugar cookies and shares with me when she has one and we’re together. I was reminded of how good those pink sugar cookies are when I sampled one again today. These are very good! I also tried their coconut macaroon and was impressed with that.
  • Sweet Cake Bake Shop

    I’ve always been a fan of Sweet Cake Bake Shop. Their first bakery was (and still is) in Kaysville and I love having a yummy cupcake from there. Everything they make is gluten free, so you don’t have to worry about cross-contamination with non-gf-flour. Everything I’ve had from Sweet Cakes has been delicious. Their samples didn’t disappoint today either. I should have counted how many cookie and bar samples they had. Basically, they handed you a plate and told you to pile it up. Man, there was some good stuff there! Luckily, I had brought a couple of plastic bags in my purse just for situations like this. There was way too much sugar for me to eat it all there, but I’ve been enjoying it since being home and will continue to enjoy the plate of cookies and bars for the next few days (if I can keep it away from my kids, that is). Tasty stuff!

That concludes my list of the stars. Here are some honorable mentions:

  • Brazi Bites Cheese Bread

And that’s where I stopped. I think it got late and I was tired and then never got back to it. So, sorry to the other companies I was going to give honorable mentions to and didn’t. Oops.

But check out all of these awesome companies I mentioned and check out the Gluten Free Expo for yourself this next October!


Wednesday, June 5, 2013

Gluten Free Review: Whisk Bliss creamy cooking base

I recently had the opportunity to try out the gluten-free version of Whisk Bliss.

Whisk Bliss is a product from the Utah-based cooking solutions company called Shirley J (yay for a Utah company!). Simply put, Whisk Bliss is a just-add-water cream sauce. You can use it as the base for hundreds of creamy recipes. Think of all those recipes that call for a can of cream-of-something soup or the soup recipes that want flour for thickening. Now you can easily make them gluten free (even easier than making up my gluten free cream soup mix recipe)!

They’ve got recipes if you need ideas on how to use it, but you can also just use it in any recipe needing a yummy, creamy base.

I made an alfredo sauce with it and it was so easy!

IMG_5859I didn’t have any of the Shirley J Chicken Boullion, so I just used the gluten free kind I already had on hand.IMG_5858IMG_5861

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Ta Da! It really was as simple as the pictures make it look!
I love that companies are recognizing the need for gluten free. Their gluten-free products make my life easier Smile.

Shirley J also has another exciting gluten-free product that I’ll be reviewing soon and that one will come with a giveaway, so watch for it.

If you’d like some Gluten-Free Whisk Bliss you can go to the Shirley J website and order some for yourself. Or you can check to see if there’s a store near you (if you’re in Utah, they’re all over, but they’re also in stores in 14 other states, so be sure to check if there’s one near you even if you’re outside of Utah) and go pick it up. Yay for yummy and simple!