Product Review: Gluten-Free Mama’s Cookie Mix

I’m continuing to work my way through the gluten free flour mixes that we got samples of from Gluten Free Mama. Check out our earlier review of their Gluten Free Pancake Mix. Something I really miss is cookies. It’s funny, too, because there are a lot of gluten-free cookie mixes available now. There’s even a Betty Crocker Mix. I just haven’t got around to checking any of them out.

The other day I found myself at home with some time on my hands and a hankering for some cookies, so I broke out the mix. Here are the ingredients: Organic Evaporated Cane Sugar, White Rice Flour, Tapioca Flour, Potato Starch, Sweet Rice Flour, Almond Meal Flour, Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Xanthan Gum, Sea Salt, Vanilla Powder (Vanilla Bean Extractives, Evaporated Cane Juice, Silica, Cellulose). It happens that these are the exact same ingredients that are used in their pancake mix, except that there is more cane sugar in this mix. There is also more salt. Mama’s figures that there are fifteen 100 calorie servings in the container, and that each serving has 100 mg of salt.

The cookies are a snap to make. Just add 1.2 cup butter, an egg, and 2-3 Tbsp of milk.

Then roll out on a surface with some rice-flour to keep the dough from sticking.

Cut out shapes and top with sprinkles, sugar, or what-have-you. I topped half of mine with sugar and half with shredded coconut. Bake in a pre-heated oven at 350* for 12-14 minutes or until edges start to brown.

I sort of separated the two batches and took a photo. They look kind of scared of each other here. While I wasn’t that excited by the Mama’s Pancake Mix, I did enjoy these cookies. Sienna did not like either product. She says that they have an nasty metallic after-taste. It’s somewhat rare that Sienna and I differ so much on a product, but there it is. On the plus side, that left more cookies for me! So, our verdict is maybe you’ll like them, and maybe not.

Get Gluten Free Mama’s Sugar Cookie Mix on Amazon. Many thanks to Gluten Free Mama for sending us these mixes to review. See our disclosure policy, here.

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Published on March 8, 2010 in Product Review. 0 Comments Tags: , , , , , .

Two Quick Portland Gluten Free Notes

Artist Opening at New Cascadia

Sorry for the short notice: The New Cascadia Traditional Bakery will be having an artists opening for April Coppini, Friday (tonight) at 4-5:00 PM. Here are details.

This Friday, March 5, we will be hosting an afternoon artist’s reception featuring the work of oil painter and charcoal artist, April Coppini. Originally from Rochester, NY, April moved to Portland in 1995, making the Northeast neighborhood her home. She draws inspiration from her 7 year old daughter, 11 chickens, 2 cats, and Duke (the best dog ever!). The subtle interworkings of nature influence her work , as it is “an effort to record something unseen about the form of animals; movement, life, the space between things.”

Join us this Friday afternoon from 4 to 5pm for soaking in some beautiful artworks and enjoying gluten-free treats! April’s work will be on exhibit in the bakery until the end of March, and all pieces are available for sale. Please call us if you have any questions 503.546.4901.

Organic Farming

Here’s a good article on organic farming with wonderful photos by local photographer Shawn Linehan.

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Published on March 5, 2010 in Events. 0 Comments

Dr. Stephen Wangen at March GIG Meetings

Just a quick reminder to follow up on this post, but with more details.

The Portland Metro GIG will be hosting Dr. Stephen Wangen, author of Healthier Without Wheat: A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance at their March meeting. He will be speaking about his book and will be available for book signings after the meeting. Here is more information on this book (on Amazon). Dr. Wangen will also be speaking at the Eugene and Salem GIG meetings that same week. Here are the details:

  • Thursday, March 11, 2010 at 6:30 PM. Eugene GIG, monthly meeting held at the Lakewood Clubhouse, 1800 Lakewood Court, Eugene, Oregon. Contact:  Diane Connely,  dianecon@comcast.net or 541-343-0459
  • Friday, March 12, 6:30 PM. Salem and McMinnville GIGs, dinner and presentation at Marco Polo restaurant in downtown Salem, Oregon. Dinner included, $15 per person.  Reservations and pre-payment required. Contact:  Kristen Klay, kristenklay@yahoo.com or 503.581.3884 or Becky Crooke, beckycrooke@gmail.com or  503-393-2043
  • Saturday, March 13, 10 AM to 12 PM. Portland GIG meeting at Legacy Emanuel Hospital in Portland, Oregon, Room 1075. Contact: Lisa Shaver,  lisashaver@yahoo.com or 503.222.1315

Dr. Stephen Wangen is a state licensed and board certified physician, with a degree in Naturopathic Medicine from Bastyr University. Dr. Wangen specializes in digestive disorders and food allergies and has first-hand experience with food sensitivities, having himself been diagnosed with gluten intolerance and a dairy allergy.  Dr. Wangen is co-founder and Chief Medical Officer of the IBS Treatment Center in Seattle.  Dr. Wangen serves on the Board of Directors for the Gluten Intolerance Group of North America, and is the Research Director for the Innate Health Foundation.  Dr. Wangen has written two books:  Healthier Without Wheat (2009) and The Irritable Bowel Syndrome Solution (2006).  Dr. Wangen travels nationally speaking about these and related topics.

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Published on March 3, 2010 in Events. 0 Comments Tags: , , .