TASTINGS ~ THE GLUTEN-FREE BAKERY

 

Fortunately, I haven’t been diagnosed with celiac disease, which used to be the only reason for individuals staying clear of anything with gluten in it, usually wheat related.  In the past few years, however, the topic of gluten-free has become a growing trend with many opting for it to reduce their carbohydrate intake, in the hopes of losing some poundage.  I find the later an insult to those who have genuine medical need for this type of diet, as I’m sure they’d prefer not to have this often-debilitating disease.  That being said, I set out to taste test a number of bakery type products that were gluten-free.  Most of those I tried had a respectable taste, but didn’t have the real staying power to last beyond two days, which can make the investment to purchase the products less than economically favorable. 

The primary ingredients in many of these products included wheat flour substitutes such as tapioca, potato flour, rice flour, sorghum flour, teff flour, cassava starch, arrowroot starch, etc.; these wheat-gluten-free substitute ingredients also made for an interesting product consistency, taste and texture.  Several of these products were also vegan-friendly.  

  

Food for Life Black Rice Tortillas ~ The image above reflects an optimal visual for this product, which wasn’t my experience.  Perhaps in transit, the samples sent to me became damaged; upon arrival, I placed them in the refrigerator and then when I went to use them, and following directions for microwaving, the product was brittle, stiff and too chewy, making for the chicken and veggie wrap I tried putting together difficult to enjoy eating due to cracking and a tough chew.  Ingredients: black rice flour, organic brown rice flour, organic tapioca flour, sunflower oil, organic chia seeds, rich bran, filtered water, xanthan gum, sea salt.  http://www.foodforlife.com/product/tortillas/exotic-black-rice-tortillas

 

Luce’s Gluten-Free New Italian Artisan Bread and Classic Sourdough Artisan Bread ~ For those who want to make a loaf of bread without all the hassle, these products are ideal.  All of the contents are contained in one bag…bread dough mix, dusting flour, baking parchment and a bag that is used to hold the dough while baking.  While the dough gets a rise and rest period, the dough doesn’t need to be rolled out; once the dough is mixed, rested and ready to place on the baking parchment, all one has to do is to carefully drop the dough onto the parchment and gently form into a loaf form; then, slide parchment and formed dough into baking bag.  I especially enjoyed the product on the day it was first made, and lost its fresh taste by the following day.  Ingredients: (New Italian) potato starch, brown rice flour, modified tapioca starch, gluten-free oats, sorghum flour, rice flour, xanthan gum, sugar, yeast, baking powder; (Classic Sourdough) brown rice flour, potato starch, sorghum flour, modified tapioca starch, millet flour, rice flour, salt, yeast, xanthan gum.  http://www.lucegfbread.com/

Mina’s Purely Divine Gluten-Free All-Purpose Mix, Chocolate Mix and Bread Mix ~ These products do require additional ingredients to be added, in addition to the package mix; only the Bread Mix requires a rest and rise period.  I adapted the recipe for Carrot Cake listed on the All-Purpose Mix and made my own Pumpkin Bread/Cake.  Ingredients: organic rice flour, organic cassava starch, organic sorghum flour, arrowroot starch, teff flour, xanthan gum, guar gum.  The overall taste was wonderful; the “loft” was very high and the texture was cake-like; the freshness lasted for about four days.  For the Chocolate Mix, I followed the package recipe for the Brownies; although tasty and moist, the chew felt crunchy; the baked goods lasted for four days.  Ingredients: organic evaporated sugar cane juice, organic rice flour, potato starch, organic cocoa power, organic cassava starch, organic sorghum flour, teff flour, arrowroot, baking soda, salt, xanthan gum, natural vanilla powder, baking powder, guar gum.  The Bread Mix yielded a small loaf of bread that had an airy texture; a hint of tartness was discernable, due to vinegar required for the recipe; it was best the first day it was made, but lost the light quality by the next day.  Ingredients: organic rice flour, potato flour, organic cassava starch, rice flour, teff flour, sea salt, xanthan gum, guar gum.  http://minaspurelydivine.com/

 

Venice Bakery Pizza Crusts ~ These products tasted delicious, but were a bit brittle.  I tried using one of the crusts for a traditional sauce-based pizza, but found even a thin layer of sauce easily penetrated the crust and made the dough soggy; I got into a habit of sealing the crust with a brushing of EVOO, followed by cheese and then topped with a thin layer of sauce and sprinkled with various Italian herbs; my favorite was to make cheese focaccia with only a brushing of olive oil, followed by cheese and topped with Italian herbs.  Although I enjoyed the products, reheating them the next day in the microwave was less than desirable; however, I found that if I pan heated the slices, they reheated without the product disintegrating too much.  Ingredients: (Vegan Pizza Crusts and Vegan Flatbread) rice flour, tapioca flour, water, potato starch, potato flakes, olive oil, yeast, salt; (Gluten-Free Pizza Crusts, personal size and Gluten-Free Pizza Crusts, full size) same as Vegan varieties, but with the addition of Italian spices and xanthan gum. Enjoyed all of the varieties.  http://venicebakery.com/

~ In Closing ~

Adjusting the palette to a gluten-free diet can be difficult, especially when it comes to finding suitable food alternatives that are tasty, especially bakery goods.  Don’t expect gluten-free bakery items to taste like the gluten-based items; it’s a different taste experience, and one that can be tasty and satisfying.  

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating…happy drinking. 

By Terry Herman

Terry Herman continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle; she is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

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