Be Free For Me Blog

Gluten-FREE Chocolate Chip Cookie Mix vs. Gluten-FULL Chocolate Chip Cookie Mix

The third and final round of the Betty Crocker Gluten Free Challenge, where gluten-eating friends and family compared the new Betty Crocker gluten-free baking mixes against the traditional gluten-filled Betty Crocker comparable mixes, is the taste-test for the CHOCOLATE CHIP COOKIES!

I was really excited to try these since I am a real cookies and milk kind of gal. I prefer the simpler of sweet treats. For me no fuss, quick, easy to prepare… and no fork required is a plus!
The results of the taste-test are as follows:

 – The Gluten-FREE cookies were just as moist and chewy as the Gluten-FULL ones.
– The sweetness and flavor were almost identical.
– The Gluten-FREE cookies were thinner and “spread out” more during baking… which resulted in a thinner, not as “cakey” cookie. I actually liked this!
– The only downfall with the Gluten-FREE version is that it did not have as many chocolate chips as the Gluten-FULL kind. (Adding more on your own may be a solution?)

As an added bonus, the Gluten-FREE cookies stayed “moister” longer than the Gluten-FULL type. A couple of days later the Gluten-FREE cookies were still soft, chewy and just as yummy as right-out-of-the-oven!

The ingredients needed to make the Gluten Free Chocolate Cookies were: 2 teaspoons gluten-free vanilla, 2 eggs and 5 tablespoons butter (Note: there are instructions on the General Mills website explaining how to make the brownies if you want to substitute the butter). The package ingredients do include soy and milk.

Now that I am wrapping up my final Betty Crocker Gluten Free Challenge, I want to thank those “smart cookies” over at General Mills. I lift my cookie-crumbed-filled glass of milk up high and toast you on a job well done…“Let Them Eat Cake!”

Gluten-FREE Cake Mixes vs. Gluten-FULL Super Moist Cake Mixes

The second round of the Betty Crocker Gluten Free Challenge, where gluten-eating friends and family compared the new Betty Crocker gluten-free baking mixes against the traditional gluten-filled Betty Crocker comparable mixes, is the taste-test for the CAKE MIXES!

There are two types of Betty Crocker Gluten Free Cake Mixes: Devil’s Food and Yellow. Since cupcakes are more fun – I decided to go that route, rather than a sheet or layered cake. After all, this was a fun day!

Thanks to Betty and her gang over at General Mills, walking down the baking aisle at your local grocer will soon become a cakewalk. Easy, effortless, readily available… and according to their website, affordable. If you see someone skipping down the baking aisle at your local grocer this summer, you can place a bet they’re on a gluten-free diet.

But – How do the gluten-free cake mixes compare in taste?

Let’s first start with the Devil’s Food:

The taste-testers could find “little to no” difference in the taste, texture (and look once they became un-blindfolded) between the gluten-FREE vs. gluten-FULL Devil’s Food Cake Mixes. Both were describe as being “chocolaty” and “moist”. No difference at all between the two. Good news for the gluten-free version!

I liked the gluten-free Devil’s Food Cake Mix.  I think it tastes just like a chocolate cupcake should… sweet, chocolaty, moist, and soft. Perfect! Easy to make too.

The ingredients needed to make the gluten-free Devil’s Food Cake were: ½ teaspoon gluten-free vanilla, 2 eggs and 5 tablespoons butter (Note: there are instructions on the General Mills website explaining how to make the brownies if you want to substitute the butter) and 1 cup of low-fat buttermilk or low-fat yogurt (I used Stonyfield Farm). The package ingredients do include soy.

I think next time I may try to use vanilla low-fat yogurt – since the plain low-fat yogurt can be hard to track down in the dairy case – and I was forced to buy a huge container of it.

Next, let’s move onto the Yellow Cake Mix:

The taste-testers could find little to no difference in the look of the gluten-FREE vs. gluten-FULL Yellow Cake Mixes. However, they thought that the Gluten-FREE mix was not as “sweet” as the Gluten-FULL mix. They also thought that the gluten-FREE cupcake was crispier around the edges, which some thought was a good thing.

I personally loved the gluten-free Yellow Cake Mix! I think it tasted perfect… fluffy, a touch of vanilla, and just the perfect sweetness. I liked the crispy outside and spongy inside.

The ingredients needed to make the gluten-free Yellow Cake were: 1 teaspoon gluten-free vanilla, 2 eggs,  ½ cup butter and ½ cup of milk.  The package ingredients do include soy.

The gluten-free kids that tried these cupcakes LOVED them! Birthday parties will be a lot sweeter this summer when these mixes are available… =)

Basically, I think that General Mills takes the cake on these two Gluten-free Baking Mixes. Good Job!

Additional Notes:
All of the General Mills Gluten Free Dessert Mixes are made in a gluten free processing facility.

Gluten-FREE Chocolate Brownie Mix vs. Gluten-FULL Dark Chocolate Fudge Brownie Mix

The first round of the Betty Crocker Gluten Free Challenge is about to begin! In this challenge,  gluten-eating friends and family compared the new Betty Crocker gluten-FREE baking mixes against the traditional gluten-FILLED Betty Crocker comparable mixes. The first taste-test is for the BROWNIES!

First, let’s get one thing out of the way:  The picture on the box does these splendid pieces of gluten-free dark chocolaty, chewy squares of joy no justice! I would call the picture on the box a “beige-y” – not a “brownie”. Know how the pictures of food on packaging (with the words “serving suggestion” in ultra-small print) usually looks way better than the food in real life? Well, the opposite rings true here. For proof, see the pictures of the actual gluten-free brownies in this post.

The gluten-free mix actually has tiny little chocolate chips in it, which makes the brownies extra decadent and chewy. The ingredients needed to make the gluten-free brownies were: 2 eggs and 7 tablespoons butter (Note: there are instructions on the General Mills website explaining how to make the brownies if you want to substitute the butter). The package ingredients do include soy and milk.

And the RESULTS: ALL of the taste testers preferred the gluten-free version over the “cakier”, “harder” and “less chocolaty” traditional gluten-filled mix!

Some of the comments about the gluten-free brownies included:

* “A much more chocolaty taste”
* “Chewy!”
* “Excellent!”
* “This one is better… way better. This is the one with the gluten, right?” (Note: WRONG! How about THAT comment!)
When I told all the participants that the one they ALL liked by a long-shot was the gluten-free brownie they couldn’t believe it, and even questioned if I mixed up the two!

In summary: The new Betty Crocker Gluten-Free Brownie is a keeper! Phenomenal! Line up now for the anticipated summer arrival!
 

Additional Notes:

Many of you have emailed me asking if I knew why General Mills decided to take this leap of gluten-free faith and develop a whole line of gluten free baking mixes. The truth is that they have a few employees that are on a gluten-free diet, and according to General Mills, “Their experiences opened our eyes to the challenges families face following the diet. It’s hard to be different, especially when it affects sweet moments with friends and family. No one wants to miss sharing a birthday cake or see their child have to turn down a homemade cookie from a buddy after a game.”

I say “Cheers!” and “Second’s please!” to that! =)

When I first heard, I thought it was too good to be true. The behemoth of food companies, General Mills, was coming out with a new line of gluten-free baking mixes. Too good to be true. I needed to see it to believe it.

So, I called a good friend in the food industry that was able to get me boxes of the four gluten free varieties: brownie mix, chocolate chip cookie mix, yellow cake mix and devil’s food cake mix. 

When the FedEx driver showed up at the office door I practically pounced on him.

I ripped open the box, and literally just stopped and stared.

To hold in my hands baking mixes that said “Betty Crocker” and “Gluten free” together – right on the same box – blew me away.

Blew me away.

Sure I’ve seen gluten-free baking mixes before. But this is big news. General Mills, yes folks – General Mills, one of the world’s largest food companies that has products in over 100 countries and owns not only Betty Crocker, but other well-known brands such as Pillsbury, Bisquick, Green Giant and Cheerios has noticed us celiacs. It makes me giddy. It makes me beam.

It makes gluten-free mainstream.

And here’s the best part. The products are phenomenal too! “Moist”, “chewy” and “super chocolaty” are some of the adjectives used to describe them.

To make things engaging, I decided to have a taste test. I recruited some gluten-eating friends & family, blindfolded them and had them try both the Gluten Free Betty Crocker Mixes along with the traditional gluten-filled Betty Crocker comparable mixes.

Very interesting outcomes! Check back for the taste test results of the “Betty Crocker Gluten-Free Challenge” in my next few blog postings.

Oh, and also, Mr. FedEx Man – I apologize for almost knockin’ you down in my sheer excitment. To make it up to you, I’ll have some really good gluten-free goodies for you tomorrow.

When I first got diagnosed with celiac disease six years ago I was lost. I actually had the doctor write down the words “celiac sprue” on a diagnosis sheet to take home with me because I had no idea how to spell it or, for that matter, even pronounce it.

How my world has changed since that day.

One person who was with me from the get-go, helped me start the gluten-free lifestyle, get me on the right track and continue the journey successfully was Shelley Case; a complete stranger, but one who personified herself through what I call my “gluten-free map”,  more commonly know as the “Gluten-Free Diet: A Comprehensive Resource Guide”.

This guide went through it all with me. Like my first car when I was sixteen, this book helped me learn the ropes and got a few nicks and scratches along the way. Dog-eared, note-scribbled, highlighted and full of splatters from ingredients of newly-learned gluten-free recipes, this guide became the map while navigating through my diagnosed gluten-free life. 

The first year of being diagnosed the guide was with me at all times. I toted it around in my bag – never quite knowing when I may have to refer to it. The guide helped me discover if buckwheat was gluten-free (Answer: Yes!) or if spelt should be avoided before the first bite (Answer: Yes!). I fondly call my standing-order shopping list “The Page 84 Hit List” and got some fantastic meal ideas and recipes that are still favorites today.

As you can imagine, I was more than thrilled when I was sent the revised and expanded edition of the “Gluten-Free Diet: A Comprehensive Resource Guide” for review. Fresh, clean, unscathed and almost triple the size of my original edition, I quickly realized that the map that helped me navigate through the gluten-free lifestyle in 2003 is now the GPS of 2009. Jammed packed with classic and new info, it is a must-have for those new to the gluten-free journey, as well as the seasoned gluten-free traveler.

In a quirky way the expansion of the guide is symbolic of the growth of my gluten-free journey over the past 6 years.  Looking now at the original copy of “My Gluten-free Map”, I smile fondly at the dog-eared pages, the notes in the sidebars, and the memories the book transpires. I remember the paths that were traveled, the questioned asked, the guidance received and the lessons learned along the way.

I’ve come along way since 2003, and I am looking forward to the rest of the ride – especially since Shelley Case has provided my GPS.

Since sending out the $1 OFF coupon  for Uno Gluten-Free Pizza on Friday to all BeFreeForMe members, I have received many member emails telling me they were excited about visiting their local Uno Chicago Grill to try out the gluten-free pizza.

All weekend I’ve been so excited – hoping that the members visiting Uno Chicago Grill for the first time for their gluten-free pizza will get as giddy and excited as I did. It is such a fantastic feeling to go into a national restaurant chain known for its pizza and actually be able to order one gluten free… it’s hard to explain, but it was very emotional! Cheers to Uno’s! Finally a national chain really, really “get’s it”!

I was also pleasantly delighted that the Manager of the Uno restaurant took a vested interest in me, my pizza – but most important my health. When he asked me if “everything was o.k.” with my gluten-free meal, I knew he was there to answer any questions, or quell any disbeliefs that this round disk of crunchy crust, sweet sauce and gooey cheese was indeed fair game for this gluten-free gal to truly enjoy. 

And truly enjoy I did. My original intent was to eat half and bring the second half home for leftovers. That never happened.

Honestly, I don’t think that I ever enjoyed a pepperoni pizza as much as I did that night.

And… maybe, just maybe, it was just me, a celiac excited that gluten-free pizza was available on a national restaurant chains “regular menu” but I swear that Pepperoni Pizza was smiling back at me…

This week I am featuring recipes using one of my all time favorite products, Marconi Infused Oils. Since being diagnosed with celiac, I always keep a small 1.75 ounce bottle of an infused oil in my bag – it is great for when I eat out and need a flavorful salad dressing or need to spice up a piece of plain chicken, or veggies that are lacking and flavorless.

Now with the scare of allergens being found in olive oil (Read more here), it is even more important for those of us with allergies and intolerances to be weary of the olive oil served in restaurants.

Marconi Infused Olive Oils are made by Catania-Spagna Corporation. Their quality assurance program far exceeds industry standards and they pride themselves on superior quality oils.  I have had the pleasure of meeting the close-knit family that runs the company, which is over 100 years old and now has a fourth generation learning the business. They are all passionate about what they do, and it shows in their products.

I just love these infused oils!  They come in five flavors: Rosemary, basil, garlic, oregano & jalapeno (My favs are the rosemary and basil!).  I’ve been told that these products are made by placing herbs in a huge vat of oil for over a month at a time. This allows the herbal flavors to soak right into the oils. This infusion process makes the Marconi oils far superior than the cheaper copy-cat and less flavorful “flavored” oils. 

When I asked them if I, their biggest fan around, could feature the recipes found on their website on BeFreeForMe.com they were thrilled!  They wanted to offer the BeFreeForMe.com members special savings so for a limited time all purchases made through the Catania website will be 10% OFF when using the coupon code “Marconi” at check-out. Give them a try! But watch out – you may become addicted like me!

http://www.cataniausa.com
Use Coupon Code: Marconi

With flu and cold season in full swing, many of us are making numerous trips to the pharmacy to pick up prescriptions to make us, or our kids, feel well.

While at my local pharmacy, I noticed a sign for a product called FLAVORx, a product marketed towards kids that essentially are flavorings that pharmacists add to liquid medications in order to combat that medicinal bad flavor that makes even kids with taste-buds of steel squirm.

In my mind, I broke into tune internally humming one of my favorite musicals hits.  Is FLAVORx the sugar that Mary Poppins crooned about? Is FLAVORx the fun Julie Andrews enthusiastically promoted to help get the medicine down in a most delightful way?

At first I was envious Pharmacists didn’t have this product around when I was a kid. I remember that awful pink colored, nasty smelling and horrible tasting Penicillin that made having the flu seem not all that bad. Then I wondered if FLAVORx was gluten and allergen free for those celiac and allergic kids out there in today’s world.

I placed a call to FLAVORX headquarters today and learned that all FLAVORx flavors are gluten-free, sugar-free, dye-free, contain no sodium or phosphates and are non-allergenic.

They can be found at all major pharmacies including Brooks, CVS, Rite-Aid, Target, Wal-Mart, Walgreens – as well as major supermarket retailers.

So put your doubts aside, concentrate on getting your little ones over the flu, sniffles and colds and have no worries about allergens – FLAVORx are gluten free, allergen free, and for the record … there’s no sugar in them either – not even a spoonful.

One of the things I crave the most since being gluten free are english muffins.

The kind that has creeks and crevices that grabs a hold of the melted butter. The kind that is crispy on the outside and soft on the inside. The kind that looks and tastes like an English muffin and not like a crumbly cake disguised into an English muffin shape.

I found my beloved muffins … not on Drury Lane but at Joan’s GF Great Bakes.   

These English muffins are not only gluten free, but dairy free, egg free and soy free.

http://www.gfgreatbakes.com.

Hello Muffin Man!

According to Wikipedia, the phrase “pie in the sky” means a fanciful notion or ludicrous concept. According to a celiac this term could easily be interchanged with “good gluten free pizza pie”.

My beloved pizza. Oh, how I missed the commonality of that simple pie.

Yes. There are gluten free pizzas that are currently available. But the celiacs and non-celiacs are divided when it comes to sharing a common pizza union.

Celiacs know the drill: We eat “our” pizza when all the other non-celiac’s at the gathering enjoy “their” pizza.  The great pizza divide.

Is a good globally, sharable pizza too much for a celiac like me to ask? Can there ever be pizza unity between us all?

To this day I have not been able to find a universally sharable pizza… a pizza that could be shared in harmony with celiacs and non-celiacs alike. A pie that could be embraced and loved by all. One big happy family pizza pie.

I found this promise of fulfilling my dream at the Natural Product Expo East. I sampled a handful of pizzas that were a promise of pizza unity. Unfortunately, all these pizzas are not yet available…. Yet, they will be in the next month or so. I will keep all posted on the availability and the fulfillment of this attainable American celiac dream!