Quest for GF sugar cookies, third try

Glutino; gluten free pantry

Gluten free sugar cookies

I used shortening instead of butter, so that my dairy free sister in law can eat them.
Still too much spreading for shapes.

But I make some Snicker-doodle style, rolled in cinnamon sugar cardamon. For a more complex flavor.
They look good, and taste excellent.

Gluten free Angel Food Cake

I used a Gluten free pantry Angel food cake mix.
It turned out rather well.

Positive: Easy to make. Smelled wonderful. Smooth and spungie texture.
Negative: It left a coating on my teeth, and a strange flavor in my mouth.
I think a nice Lemon glaze would overpower the after taste, the strawberries did not cut it.

Pot pie

On June 9th I made a pot pie.
For the top crust I used Gluten free pantry Pie crust.
For the filling I used precooked chicken, vegatables, and made the gravy using a little tapioca flour and butter.

Looked good and tasted good.

Glutino, Original New york Style Gluten free Bagels

New York style bagels: chewy inside a thin crust.

I did not like the other Glutino Bagels I tried, but these were good.

New York Style as advertised, and like I remember!

MoreAdventures in bread baking !?!

I still need a loaf to take to relief society.
So whipped out a loaf of Gluten Free Pantry, sandwich bread mix:

Much better results!

Brownie Compair

Subject, Brownie Mix
Contestant 1: Betty Crocker
Contestant 2: Gluten free pantry

I Made a box of each, which made a 8X8 pan of each. (the brownies were swirled with melted peanut butter before baking, if you wonder about the color)

I took them to work, for our by-monthly meeting.

8 out of 10 said they tasted no real difference.

The 2 that claimed to taste something both thought that the Betty  was "more chocolaty" or "richer"

I actually made a 9X13 of regular brownies too, in case there was not enough GF to go around, and 6 out of 10 though the GF Brownies were better. Chewier and moister then the Regular Plain Ordinary gluten filled brownies.
SO THERE!

pie-Gluten-Free Pantry perfect pie crust mix

Brenda is Allergic to Wheat and eggs.

Brenda is the mother of the man who married my husbands little sister...My husband's sister's mother in-law?... My Sister in-law's mother in-law?...The mother in-law of my sister in-law?

ANYWAYS, frequently there are events that Brenda and I attend.
Thanksgiving was one of them.
Brenda was planning on bringing Roles, and the Sweet-potatoes
I was bringing mashed potatoes and Apple pie. {I don't want to talk about the potatoes}

So in my cupboard I had a box of Gluten-Free Pantry perfect pie crust mix.
The instructions are to add eggs, so I just went with the egg replacer I had from earlier this year with the egg free GF brownies.*

Apparently the darkness of the brownie batter masked the obvious color difference in the egg replacer.
So the crust looked funny to me.
It did not roll out as well as the times I have used this mix with real eggs.
It also did not brown in the oven as well.
The box makes 4 crusts. I used half of the doughty to make the apple pie. (Cameo apples of course}
Two crusts. Top and bottom.
I have two crusts left.
I think if it had just been a bottom crust it would not have been so obviously different...Basically only Brenda and I had the Pie. She also brought an egg-free crust-less pumpkin pie. So we had plenty of desert just for us.

So crust 3 and 4 are in the fridge. I think I will make Pumpkin pies for Christmas dinner. I will use eggs, but no milk, 'cause my mom is lactose intolerant.

GF Pantry "decadent chocolate cake mix"

The Candy season runs from Halloween until mother's day. There is just not a many occasions for boxed chocolate in the summer.

So I went hunting for a new job.

I start next week. Number crunching.

So To celebrate my new job I make chocolate cake. From Gluten Free Pantry "decadent chocolate cake mix"

Excellent as always.

The box only makes ONE 8" round pan. SO it is not as cost effective as other cake mixes.

The guests we had for dinner had no idea that the cake was GF until Hubby told them.

Moist, a little crumbly, as you can see, and very soft. I could not wait to dig in, so I took it out of the pan when it was still warm, slices it, frosted it, and served it warm.

Just what I wanted.


The frosting is an adapted recipe from a Cream cheese frosting (sorry to the CF out there)
Frosting:
2ounces Cream cheese, soft.
1 Tablespoon Butter, soft.
...Blend well. Add
1 Tablespoon Orange juice concentrate....Mix well. Then Beat in
1 cup powdered sugar, or more until you like the consistency.
I like mine a little runny, and the orange is subtle. I have done variations on the recipe with frozen Lemonade instead of the orange. I would suppose that you could make the substitution of any just about any flavor...

Gluten Free Pantry Chocolate Truffle Brownie Mix.

Gluten free pantry has changed there packaging, while the new boxes fit better in the cupboard, the old style was more recognizable. I liked the awning motif.
Anyway;I had a chocolate craving.
Gluten Free Pantry Chocolate Truffle Brownie Mix.
I did not have the time to beat the eggs for 3 minutes like it asks, so I beat them by had for about 50 seconds. And it seamed to work anyways.
The box only makes a 8x8 pan.
But I think the brownies were good.
The two non GF people that partook of them also had very positive things to say.
Very fudge, gooey and yummy right out of the oven.
The box recommends refrigerating the brownies. But only about a third of the brownies made it to the fridge. And after the fridge they were more fuggy, and less gooey. So I could have passed the fridge step.
Over all a very good fudge brownie.
If you can get the box of less then $4, GO FOR IT!
But if you paying upwards of $5 make it form scratch.

Since I have mentioned Brownies form scratch before, I had better give you that recipes then.
Tomorrow OK?

Bread Machine 2

My friend CC told me she has to "help" her bread machine along too. She puts the ingredients in, and then stands over the first part of the mixing phase, insuring it is done properly, then she can walk away.

I tried that this time with the other half of the Gluten free Pantry Bread mix that I used last time.

The bread "fell".

I had always thought this was a product of over raising the bread, and that was what the machine was designed to avoid.

It was still eatable.

I just sliced it the other way.

The bread was more sponge then I recalled from last time.

VALUE:

I mix retails for around $6.

(Minimum wadge is $8 an hr. or $0.14 a minute.

So the price of the mix is equivalent to 43 minutes of minimum wage work...)

That is an alright Value for this quality.

On the other hand, I think Mister Loaf and I need to have another chat...

Bread Machine

My mother got a Bread Machine YEARS ago. Like were talking early 90s. She used it a few times but it never was a big hit, and took up a lot of space, so it was relocated to the attic.

I freed it, and gave it a home.

My kitchen is smaller them my mothers. The machine takes up about 1/6th of my entire kitchen. For that kind of prime real estate I expected something miraculous. And the idea of poring in the ingredients before bed and waking up to warm Cinnamon bread sounded just miraculous enough.

Except this is what happened instead.Looks like it did not get mixed properly. The top half was still dry, the bottom half was a hot pudding of some kind.

NOT eatable.

Very sad. And a waste of a Bob's red mill mix.

So I explained to MR Loaf that if he did not want to find himself at the local thrift store, or back into the attic from whence he came, he needed to do better then that.

So I got out a gluten free Pantry sandwich bread mix, divided the mix in half {mister loaf is small} and stirred half of the wet ingredients into the mix BEFORE I put it into the machine.

The box rocked a bit when I turned it on, trying to mix the dough that was already mixed, but it soon settled down, and I went about my day.

A little less them three hours later:

WA LA.

It is only about 6 slices of bread, but when it's JUST me, that is reasonable.

And the other half of the mix is on standby for another day.

Mr Loaf might just stick around for a while.

I have a Bette H bread book that I have not touched...

Scone from GF Pantry

Gluten Free Pantry Muffin & scone Mix.

I went with the Scone option on the box.

It gave the option of adding dried fruit or nuts.

I added Pecans and Butterscotch chips.

The recipe said to drop them on to parchment paper in .25 cup sized balls. But I wanted that scone triangle that I miss, so I patted the .25 cup dough balls into triangles.

They smelled WONDERFUL in the oven. The dough puffed up nicely. They looked perfect. My hubby was so impressed, he tried to pick a warm one up off the cooking sheet; It practically exploded in his had. But once cool they became a little more sturdy.

They were delicious. Even our not GF judge thought they were very good. And they held up well over night. Just as tasty and not at all dried out the next morning.

VERY good.