Everyday Product Review Part 3

Continuing on our theme, we have moved on to the final part of our product review posts- baking mixes and misc. products! We do tend to mix flours and make our own starchy sides from scratch, but we can't fool ourselves into thinking they taste just like their regular counterparts. And while we have gotten used to the unique tastes and textures that gluten free products take on, we know many of our friends and family still prefer the real deal. All of these products are so close to normal when prepared they are well worth any cost.

Part 1: Baked Goods

Part 2: Snacks

Pasta – Tinkyada - We went through quite a few gluten free pasta brands before settling on this one. We had originally received it as a gift from east coast relatives, but it has since shown up at the Safeway near us, so we no longer need it shipped! The ‘not mushy’ on the front of the package says it all- it doesn’t get soggy and break down over time, like many gluten free pastas.

Jason here. I love the “not mushy” it says on the front. These are a little more finicky to cook then regular pasta, but when done right they come just fine and of course, not mushy.

Brownie mix – Gluten Free Pantry Double Chocolate Brownie Mix - This was actually the first ‘gluten free’ product I purchased- seemed like a quick and easy option. They come out very moist and chewy, with tiny chocolate chips sprinkled throughout to give surprise bursts of flavor. We tend to keep a box in the pantry for last-minute gatherings.

Jason here. This chocolate brownie mix creates really good brownies quickly. The key part for me is that it is nearly zero work to actually make these, and they taste just like regular brownies. For a nice addition, I like to drizzle some chocolate syrup into the brownie ban just before putting it into the oven. This creates some interesting swirls and can sometimes leave chocolate syrupy areas.

Pancake Mix – King Arthur Gluten Free Pancake or Waffle Mix - Fantastically simple to whip up, perfect for a sleepy Sunday morning when you just want to enjoy the peace and quiet a bit longer. They come out fluffy, springy, and slightly sweet- just like what you would find at an old fashioned diner. If you feel like putting in the extra effort, figure out some add-ins like chocolate chips, blueberries, or pecans, or make some sort of fruit compote to top them. Worth the extra effort!

Jason here. One of my favorite breakfast items is chocolate chip pancakes. I don’t know why every restaurant doesn’t offer these, as all you have to do is add chocolate chips to the batter or drop them right in the pancake as it cooks. The pancake mix we used did make fluffy pancake that tasted great. However, making your own homemade pancake mix is fairly easy.

Brownie in a Mug Recipe

Kayleigh here. So, who here has tried that old standby of brownies in a mug?

Well, for those who haven't seen this odd concoction before, it's a wonderful vehicle for making a decent dessert for one in a matter of five minutes, with the use of common household baking ingredients. It's great for rainy days, sudden chocolate cravings, and spontaneous house guests!

Now, I've always made the original kind a bit differently than the standard recipe. It might be just because I love peanut butter, but I've found that adding a tablespoon or two in place of some of the oil or sugar tends to give it a much nicer texture. I know Jason sometimes prefers the oil, and adding extra chocolate syrup or chips. But let's just stick to the standard formula for here, so you can figure out your own sweet spot!

Gluten Free Brownie in a Mug

Ingredients:

1 Mug (or microwave safe bowl/container)
1 Egg
4 Tbs Sugar
2 Tbs Sorghum Flour
1 Tbs White Rice Flour
1 Tbs Tapioca Starch
Pinch Guar Gum (really, like 1/8 ts)
1 1/2 Tbs Cocoa Powder
3 Tbs Milk
3 Tbs Vegetable Oil
Handful chocolate chips, Reeses Pieces, Nuts, etc.

1) Combine all ingredients in the order listed (putting the egg in first makes sure you don't end up with unmixed flour at the bottom of the bowl)
2) Stir and add candy/chocolate/nuts.
3) Microwave (2:40 is perfect on our machine, but it may be more or less depending on yours).
4) Eat.

If you're feeling guilty about this last minute indulgence, you can always put Millet or Brown Rice flour in instead of the White Rice. Give it a whole-grain sort of feeling, and it won't seem so bad.

On the other end, you could all out, an mix up a simple sugar-milk glaze, or top with chocolate syrup, ice cream, or more nuts/candy. There- just as good as any diner dessert, and even faster than going out for it!

Jason here. Ignore her guilty comments. Top it with all the chocolate syrup you want. Add handfuls of chocolate chip. Mix in some chocolate syrup. Basically you can make it as decadent as you want, and to me that means go crazy.

To me this recipe doesn’t really match the name. It tends to come out more like a dense cake in a mug, then a brownie. Perhaps that’s why I like to add so much extra chocolate. Saying it is more like a cake is not necessarily a bad thing; It still tastes delicious! Also make sure you mix the ingredients well enough. I have often found that they don’t mix well and makes the taste uneven throughout, especially the egg.

This recipe is great for kids to. If you premix the dry ingredients, you can whip up a brownie in a mug in a no time at all. All the while you can have the kids add whatever ingredients they want to their own individual brownies. Seeing a kid’s face light up as they throw their own handful of chocolate chips in, and add the sprinkles on top will let you know you have found a hit recipe.