General Mills is giving away their new Gluten-Free Bisquick. The sweepstakes ends in September. Click here to enter.
Have some questions about the new product? General Mills has put together a FAQ page about the new Bisquick.
Find the new product in a store near you.
Gluten-free Bisquick ingredients: rice flour, sugar, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), modified potato starch, salt, xanthan gum. *May contain soy ingredients.
I’m unable to get a hold of the new mix in my area, but here are some other bloggers thoughts about the new product.
I can’t wait to give it a try, but I will need to find out more about the possible soy ingredients first. I need to confirm whether or not I really have a soy allergy. Hopefully I won’t react to this, but I’m glad to see General Mills is giving us some options!
Well I was hungry for some cookies tonight and had no mixes and no xanthan gum in the pantry so I attempted to make some gluten free cookies from scratch. I adapted a recipe from vegan chocolate to get me started in my first cookie experiment. The biggest substitution was the freshly extracted honey my hubby just claimed from his beehive. I used honey instead of brown sugar. The batter tasted delicious.
1/4 cup white sugar
1/2 cup honey
1/2 cup spectrum palm oil
1 teaspoon of gluten free vanilla
3/4 cup white or brown rice flour
1/4 cup tapioca flour
1/4 cup Dagoba cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
6 oz. package of chocolate chips (gluten free)
Combine the shortening in a large bowl with the sugars, honey, salt and vanilla. Mix well. Add the egg and mix well. Preheat oven to 350F. Mix in the dry ingredients, and stir in the chocolate chips. Next, drop the mixture by SMALL teaspoons onto a cookie sheet lined with parchment paper and bake 8 – 10 minutes (watching carefully). Cool on pan for 10-15 minutes.
Although without the gluten, these cookies do end up flattening out, but I have always preferred a chewy cookie to one that is fluffy and cake-like. These chewy cookies are what I would call “Brownie Good”. I’ll definitely keep experimenting with this recipe to perfect it.
So I guess it has been a while since I have had a peanut butter and jelly sandwich, given the fact that the majority of gluten free bread I have tasted is harder than a rock. I obviously haven’t been eating many sandwiches of any kind. My last trip to Whole Foods, someone recommended that I try Udi’s White Sandwich Bread and I fell in love. Last night this bread made some pretty awesome grilled cheese sandwiches that hubby and son even liked. My husband started eating the grilled cheese first, then I grabbed one and he asked surprised, “Is this bread gluten free?” He was genuinely impressed.
Today my son and I had peanut butter and jelly sandwiches….well he had true peanut butter, I went with something better, MaraNatha Creamy Almond Butter paired with Trader Joe’s Organic Raspberry Jam. This was so delicious, I think I died and went to heaven over something so simple. Corbin gobbled his up and asked for seconds. He doesn’t normally go for PBJ sandwiches, so I was surprised he liked the bread that much.
This bread is also safe for a Gluten-Free Casein-Free (GFCF) diet. It is GFree, Dairy Free and Soy Free!
UPDATE: Udi’s Product website link was updated July 14, 2010.
One of my husband’s favorite places to eat is the Olive Garden. Ever since I went gluten-free it has been really hard to face the prospects of dinning there again. I thought that it would be terrible to endure the rest of the family munching on the never-ending basket of breadsticks. I had also read that the gluten-free pasta dish was frozen and not any good. Why bother going back if I couldn’t eat good pasta?
While Olive Garden only has 7 items on their gluten-free menu, only one of which is a pasta dish, there are still a couple more that I would like to try. I chose to avoid the pasta dish tonight since I had read the bad review before. The waiter was very nice and brought me a separate salad bowl without croutons. The house salad dressing is gluten-free, but because of soybean oil and preservatives contained in the salad dressing I opted for oil and vinegar to top my salad. It was still very good. For my entree I chose the mixed grill, skewers with steak & chicken and a side of vegetables. The steak was a little too well done for my liking, but I will definitely go back to try out some of the other gluten-free items.
Upon leaving I asked the waiter how the pasta dish was prepared. I was curious if it was frozen, or if it was made fresh on site. He told me the gluten-free pasta dish is not frozen. The pasta is boiled in the morning and the sauce is made fresh as well. I think next time I will have the pasta, but here is their gluten-free menu. This definitely wasn’t my worst experience dinning out since my gluten sensitivity was diagnosed. If you are going there expecting to have lots of pasta and bread choices, Olive Garden just isn’t there yet. With pasta being their thing, you might expect a lot of options, but that is not the case. Expect to have a few good options and have an enjoyable experience with your family. I applaud Olive Garden for being one of the first restaurants to offer a gluten-free menu. I wouldn’t recommend going here if you are still in the anger stage and are experiencing a sense of loss because you cannot indulge in glutinous grains.