GlutenFree.JeBas.us - Bob's Red Mill

Gluten Free Cookies - Bob's Red Mill Chocolate Chip Cookie Mix

JeBas — Wed, 25 Feb 2009 10:00:00 +0000

Yesterday, my oldest daughter comes bounding down the stairs saying, “You're not going to believe this. Mommy making fudge for dinner, and chocolate chip cookies for dessert.” Being the only male in a house of various aged women, I knew better than to get in the way of their chocolate. So today's review is about Bob's Red Mill Gluten Free Chocolate Chip Cookie Mix.

Normally I would do the cooking, but for this special meal she did. She told me that she had no problem with following the instructions on the bag, but she did have to add some additional butter. The instructions stated that the cookie dough should clump together, and it wasn't until the extra butter was added.

Now she did have one complaint about this gluten free cookie mix. The raw dough tasted awful. She liked the cookies once they were baked, but she's a long time cookie dough eater. To her, the taste of the cookie dough needed to be included in this review.

Now the finished cookies were extremely rich and tasty. Though it doesn't have the chewiness, it is the closest I've tasted to a gluten free Nestle's Toll House Cookie. The texture was a little gritty, but this seems normal for most gluten free cookies.

If I don't buy these again, I'll have three women mad at me.

Gluten Free Pancakes - Red Mill's Gluten Free Pancake Mix

JeBas — Tue, 20 Jan 2009 05:03:09 +0000

Pancakes can be a quick breakfast item if you make a huge batch one or two nights before. I've often had a stash of pancakes sitting in the refrigerator, and then popped them into the toaster on school day mornings. Usually I follow the recipe on the back of Bob's Red Mill buckwheat flour, but this time I tried their Gluten Free Pancake Mix.

Now the instructions for making these pancakes was simple enough to follow: add milk, oil, eggs, and stir vigorously. It does state to cook this mix at a medium high temperature. Unlike traditional wheat based or buckwheat pancakes, this potato based pancake mix will burn at the traditional super high temperature while leaving the centers uncooked. A lower temperature with a slightly longer cooking time will make these gluten free pancakes come out just right.

Now the taste of these pancakes is good, but it is not sweet. The primary ingredient is potato flour, and it makes these gluten free pancakes taste like potatoes. I recommend putting aside the maple syrup and getting out the sour cream or gravy.

My daughter ate a good size stack during the taste test, so they will be bought again. However if you want something sweet in the morning, use the recipe on the back of the Bob's Red Mill buckwheat flour box.