Guys! Guys!! GUYS!
Yeah. Dreams do come true.
I’ve been down with the most ridiculous cold ever for the last two weeks. It’s lasting forever and will not go away, regardless of my arsenal of get-better teas, cough drops, sinus rinses, and nebulizer treatments.
So naturally, I wanted to make chicken noodle soup. Continue reading
Guys, I do not have words to express how much I love these biscuits. They are from Nicole over at Gluten Free on a Shoestring, and I am not exaggerating when I say I did not think I would ever eat food this good again. Especially not food that I made!
Yes, I’m a good baker, but I didn’t believe I would ever get a rise like that on something gluten free.
As per usual, when I’m looking for weekend brunch recipes, the PioneerWoman comes to the rescue!
The Pioneer Woman rocks. She is the second food blogger I ever started following like 8 years ago (the first was Smitten Kitchen, who ultimately led me to Pioneer Woman via her version of Pioneer Woman’s cinnamon roll recipe). In a world of health bloggers*, Pioneer Woman is unafraid of butter, beef, and sugar. It’s pretty great. Any time I want a recipe that will wow my guests or that is 100% comfort food, she is the first one I check.
So when I wanted to try a new recipe for weekend brunch, she was obviously my go to.
The first recipe in the section is called Greek Yogurt Pancakes. Since I love Greek yogurt, and pancakes are my all-time favorite breakfast food, I decided I need look no further.
The recipe is fairly simple and is very easy to alter to be gluten free. Just use GF flour (Pillsbury All Purpose is my favorite) and GF yogurt (I like Dannon or Oikos). One thing I really like about this recipe is that you can make all kinds of flavors by changing the yogurt. I did vanilla, strawberry, and banana ones.
They’re an absolute breeze to whip up. My only concern was that they were a little difficult to flip, even in my Teflon pan. They got all squinched up like an accord is when I tried to move them. The best trick I found was letting them cook longer than I thought they needed to. Using my most flexible spatula also helped.
The pancakes were heavier than regular ones, obviously – not as lift and fluffy. But they had the most fabulous flavor – bright and creamy and tangy and sweet. The other major benefit is that, since they have so much protein in them, they stuck with me and kept me fuller a lot longer than regular pancakes do.
Overall, these pancakes lived up to Pioneer Woman’s rep. They were insanely delicious, quick and versatile, filled me up, and were even good frozen and reheated a few days later. I’d be happy to eat them for breakfast, brunch or dinner any time!
Normally I hear about new gluten free products pretty far in advance, on account of the number of gluten free and food blogs I read. But I had heard nary a whisper of Pillsbury’s latest GF offering: ready to eat muffins!
As per usual when I run across some unexpected gluten free good fortune, I pretty much lost my sh*t. I was perusing the freezer case at Giant Eagle, debating between fake sandwich bread and fake rye bread, when I saw the boxes. At first I didn’t really give them a second look, because I’m just not used to seeing something so delectable looking in the GF freezer case. Often, sadistic grocery store managers put yummy looking gluteny stuff in the same case as GF stuff, so I’m used to just skimming the case for labels I recognize and ignoring everything else.
I don’t know what made me do a double take on that lucky afternoon, but thank goodness I did!
There were two varieties: blueberry and chocolate chip. So obviously I got one of each.
The muffins themselves are a decent size – about half the size of the palm of my hand. Here they are pictured with some tea cups for reference:
So of course I followed the very emphatic instructions to sample one of each with my breakfast. I decided to do it fancy: plate all my food like a restaurant and have a nice breakfast feast.
The chocolate chip ones have a really robust taste. They’re a little sweet but also have a nice, almost savory undertone to them. They had a really nice crumb and were very moist (if you can forgive the use of a fairly disgusting word). These were buttery and smooth and delicious.
I was a little disappointed with the blueberry ones, though. They were denser and almost had a raw quality. They weren’t actually raw, but they didn’t have a very good mouth feel and were heavy instead of light and pillowy. Don’t get me wrong; they were better by far than most ready-to-eat gluten free muffins I’ve tried in the past (with the exception of Whole Foods Bakery stuff, which is out of this world). But they weren’t as good as the chocolate chip ones. I’m wondering if the blueberries affected the texture as it heated up. Next time, I’m going to let it sit on the counter and defrost naturally and see if that makes a difference.
Overall, I’m still crazy excited about these little guys. It’s so encouraging to have mainstream companies coming out with new GF products. Being able to eat like normal people do makes life so much more enjoyable. Today at work, everyone was eating from the new Cinnabon, and I was happy as a clam with my chocolate chip muffin. Who knew such dreams could come true?
This week, there has been a startling number of disturbing posts on sites I read regularly.
These posts allege that the gluten-free fad cannot last much longer, and that soon all the lovely gluten-free foods available on grocery store shelves will begin to fade away. They seem to have an, “ah, well, it was fun while it lasted…” tone. They are written by bloggers or food sites that I respect.
They make my stomach hurt. Continue reading