Does Gluten free have to be taste free? I remember when I was first diagnosed with Celiac disease, I was petrified. Ok at first I was happy to finally have a name to all the awful symptoms I was experiencing, but I was terrified to the challenges that lay before me. My Mom has been living a gluten free for over 20 years now. She doesn’t have celiac disease, but she does have gluten intolerance. I remember parties, family functions and special occasions where she would eat nothing or munch on a carrot because every other item served contained some aspect of gluten.
Oh no! I’ve turned into my mother!
My biggest fears about eating a gluten free diet was the ability to eat the foods that I have always loved; breads, cookies, cakes, etc. When my Mom first became gluten free, there was very limited gluten free products available on the market and those that did exist were gross. They were tasteless, thick, heavy and reminded me nothing of their gluten counterparts. Luckily for me, I was diagnosed in a time when gluten free products have come a long way. Flavour, texture and consistency of cookies, muffins and cakes are now very similar to what you’d expect from a normal cookie, muffin and cake (and in my opinion sometimes BETTER!)
I have tried many different gluten free companies and gluten free products. Some taste good, some are barely passable as a gluten substitute and others are just plain awful. For some reason, when you remove gluten ingredients from a product, the protect tends to crumble, leave a heavy feeling in your stomach (think of swallowing a thick piece of rye bread) and loose all its flavour. I have choked many gluten free bread products down trying to satisfy my craving for toast, unfortunately the hot, fluffy goodness is not found. One of the first companies that I tasted when looking for a gluten free alternative was Glutino. I was very impressed with their quality, taste and the wide variety of options that they offer. Glutino offers over 100 gluten free products including gluten free crackers and gluten free pretzels, gluten free pastas and gluten free pizzas, gluten free cereals and gluten free snack bars. Its the company I turn to when I’m traveling or in a rush and unable to eat whole foods or cook my own. Its nice to know somebody has my back.
Glutino has been your company since we started way back in 1983. Our marriage to Gluten Free Pantry® in 2004 expanded the Glutino family to include Beth Hilson’s crazy-good gluten free baking mixes. Our family continues to grow. We joined forces with Udi’s Gluten Free Bread® in 2012 and now we’re a part of Boulder Brands where we are strengthened by our relationship with Smart Balance® and Earth Balance®. Their business plan is based on their customers needs and their goal is to make gluten free life easier and brighter and fuller!
This Mother’s Day, I decided to try create a special snack for Mother’s Day Tea using Glutino‘s Muffin Mix. Inspired by some frozen cranberries I had in my freezer and a recipe on Glutino‘s website, I whipped up this batch of Glutino Chocolate Cranberry Muffin! They were so good! My DS7 who usually shies away from gluten free foods (he can tell the difference) loved these muffins. I baked them one night after he was in bed and gave them to him the next day for snack and he thought it came from Tim Horton’s! When a kid compares it to Tim Horton’s, you know its good!
Chocolate Cranberry Muffins
(adapted from http://www.glutino.com/recipe/chocolate-cherry-muffins/)
- 1 box Gluten-Free Pantry Muffin & Scone Mix
- 1 strawberry yogurt cup
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 3/4 cup frozen cranberries, chopped
- 3/4 cup miniature semisweet chocolate chips
1. Preheat an oven to 375 degrees F.
2. Grease your muffin pan or line it with paper baking cups.
3. Mix together the yogurt, milk, vegetable oil, eggs, and vanilla extract in a bowl until well blended.
4. Combine the dry and wet ingredients.
5. Chop the frozen cranberries until you have achieved the chunkiness you would like.
6. Fold in the cranberries and chocolate chips.
7. Fill the muffin tins until 3/4 the way full (makes approx 18)
8. Bake for 20 to 22 minutes until you can cleanly remove the knife.
9. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack.