El Peto Pancake Mix - $6.30
Just tried a fab pancake mix from El Peto. It is advertised as Gluten Free, Wheat Free and Milk Free! The 500g box of mix makes two batches of 12 to 14 medium sized pancakes.
To mix you use one cup of mix with two large eggs, 1 1/2 c to 1 2/3 c milk substitute (or milk) and 1/4 c oil. You only add 3/4 of the liquid mix to the 1 cup of mix and blend well. Then you add the last 1/2 of the liquid mix until it is well absorbed. The key next is to let it sit for 10 to 15 minutes before using.
Well, it works! While out visiting I am the only wheat free eater at the table, and with both the regular wheat pancakes to choose from, my wheat free ones were gone first. My husband, who bravely tolerates my wheat free recipes, was the first to say that they were “great”. They cooked beautifully, the texture was awesome and the taste . . . hmmmmm. “Just like the old days!”
Definitely a 5 star recipe.
This past weekend was the Celiac Trade show in Calgary, AB. Sadly…. it was 10 hours away from me so I could not go. Joyously… I am blessed to have a kid sister still in Calgary who was THRILLED for an excuse to take her daughter and go check it out. Neither of them are Celiac but both understand the struggles and support us in such a huge way.
The girl has horseshoes shoved vertically up a certain spot of her body because she won a door prize! ( you have to understand… this girl wins A LOT! Including a trip to Mazatlan last year!) I Scored because she sent the winnings plus some finds of her own out to us here! The Duct-Taped parcel arrived today!
Red Mill’s Flours, Brownie Mix and Pizza Crust. The Pizza Crust mix I was thrilled to get as I LOVE that one! Not only does it make great pizza shells but also doubles as a flat bread in it’s Nan Bread like style.
Quince Jelly – O_O not sure what to do with that one. Will have to try some home made bread with some of that on it.
Sugar and Spice Chocolate cookies, Larabar fruit bars, Corn pasta, and more! She also sent out an early release copy of Wendy Turnbull’s “Gems of Gluten-Free Baking” recipe book.
Keep your eyes open for links, reviews and sources for each of these and more!
The Matriach posted about the cakes from yesterday and I am adding the techi part to that.
“Tha Cake” was my first attempt at using the Kinnikinnick Angel food Cake Mix.
Factors impacting the turnout; did not use the Bundt pan, used two round pans, age of the mix ( have been meaning to get around to this for a while) and my impatience with making egg whites ” soft peaks”. I was feeling very rushed to make this cake on the day of the party so I am not willing to blame the cake mix itself.
The reactions; I had two slices, the Matriarch enjoyed a rather goodly sized portion, and my boys couldn’t wait to finish the last of the cake for breakfast. Overall it got a 3 out of 5 rating. It was ” good for being wheat free”. THAT is never my aim so I will be trying it again.
I have to say I have become quite skeptical with the product availability of all these “fantastic gluten free products’ that have started to seep onto the market. This one though has me TRULY hopeful!
REALLY!! Reading fine print… I phoned the General Mills Customer Service number in the states and they provided me with the Canadian number 1(800)767-5350. I have to say, I REALLY liked the US customer service line. The were NONE of the automated ‘ press 9 for this in swaheeli’ recordings. Straight to a young and friendly voice!
My enthusiasm faded when I hit the Canadian ” customer service” line.
I regret to inform CANADIANS that this product is not available in Canada. * sighs*
I miss soups! While I really enjoy traditional Campbells soups and their economic addition to cooking for a family, I now venture to find affordable alternatives.
Knorr has caught on. Not only can you get some of their soups in ready to serve sizes for a hungry man or two ladies for lunch, you can also get pouches for approx $2.50 each. Two of these and some Red Mills Pizza Dough makes a great lunch for my family of 5.
That brings a family meal in at approx $10. Reasonable!
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Items that you might not recognize on the ingredients list. To Wikipedia!
maltodextrin - can be derived from any starch. In the US, this starch is usually rice, corn or potato; elsewhere, such as in Europe, it is commonly wheat. This is important for coeliacs, since the wheat-derived maltodextrin can contain traces of gluten. There have been recent reports of coeliac reaction to maltodextrin in the United States.[citation needed] This might be a consequence of the shift of corn to ethanol production and its replacement with wheat in the formulation.
Other authorities on gluten maintain the source does not matter because maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin will be gluten free.
note: Soups may contain milk ingredients
18 Jul