Gluten-Free Pantry: Light & Luscious Angel Food Cake Mix

Hey what's this in my pantry? Oops- it's a mix of Light & Luscious Angel Food cake mix that I forgot to use. I probably purchased it about 8 months ago- maybe its age had something to do with the outcome however.

So I mixed up the package of Gluten-Free Pantry's Light & Luscious Angel Food Cake Mix with 1 3/4 cups warm water using a free-standing mixer with a wire whisk attachment. I should have seen the tip-off - which was that after nearly 15 minutes my stiff peaks had not yet formed. I kept my poor Kitchen Aid whirring away until finally the volume doubled. I added the vanilla and beat mercilessly again, loaded up my 10 inch ungreased tube pan and placed in a hot 350 degree oven.

After 40 minutes, the top was golden- but not dark- but I couldn't imagine that it could cook much longer. I took it out and used an old trick from Mom- insert a bottle in the tube pan and turn pan upside down to cool on the counter.

At long last, I cut a piece. So it tasted like Angel food cake- which remains one of my favorites- but it was concentrated in texture- almost like if you took a piece of fluffy Angel Food cake, and smushed it down to squeeze out the air. What you'd be left with is what's here in my kitchen. It had a very sponge-like quality that wasn't altogether bad- but not great either. Rob was rather amazed at how sweet it was.

So I'm going to chalk this one up to a mix that had gone past its prime. Unfortunately there was no "Best By..." date to prove it- which reminds me that I often don't find the "Use by..." dates on many gluten free mixes. Has anyone else noticed this phenomenon?

Better luck next time!

Ingredients:
Sugar, white rice flour, cornstarch, powdered egg whites, gluten free baking powder (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), cream of tartar, sodium lauryl sulfate (a whipping agent), salt. Contains eggs.

Nutrition Facts:
Serving size: 3 Tbs Dry mix (38g)
Servings per container: 12
Calories: 140
Calories from fat: 0
Total fat: 0 g
Sat. fat: 0 g
Cholesterol: 0 mg
Sodium: 90 mg
Total carb: 32 g
Dietary fiber: 0 g
Sugars: 21 g
Protein: 4 g

Gluten-Free Pantry: Yankee Cornbread & Muffin Mix

To me it seemed like an eternity before spring finally got itself going this year. Amidst torrential rains and flooding I opted to make Rob some Corn and Black Bean cakes a la Rachael Ray.

Basically the recipe calls for cornbread mix, black beans, cumin and scallions. The trick of course was to find a gluten free cornbread mix that would make this recipe work as a celiac safe meal.

Luckily I had some Gluten-Free Pantry Yankee Cornbread & Muffin Mix I had been meaning to try.

According to the package instructions, Gluten-Free Pantry cornbread requires sugar, low-fat buttermilk (not as easy to locate as you might think), 1 egg lightly beaten and 6 tbs. melted butter.

But then they also had their own recipe for corncakes which I followed instead. This asked for 2 eggs, 2 cups buttermilk, 1 tbs. sugar, 2 tbs. oil, the mix, and then I added a 15 oz. can of black beans (rinsed), some cumin and some scallions.

I stirred it all up, heated a griddle and poured the pancakes. The first four didn't brown so nicely, but by the second round the griddle was the right temperature and the Smart Balance sizzled on the pan. The cakes cooked up nicely and we were ready to eat.

So these were rather tasty- I guess a bit filling, but I liked the lightness of the cornbread. It gave great texture and flavor but was not overpowering. These cakes can be eaten with maple syrup and butter, salsa and/or grated cheese. We opted for the salsa which gave the cakes a little more punch. It really made for a high comfort gluten free meal, and I had lots of batter left over for the next day's breakfast.

I will definitely look for Gluten Free Pantry's cornbread mix again and try it by itself next time.

Ingredients:
Corn meal, white rice flour, baking powder (corn), salt.
May contain traces of soy.

Nutrition Facts:
Serving size: 3 tbs dry mix (38 g)
Servings per container: 8
Calories: 130
Calories from fat: 0
Total fat: 0 g
Sat fat: 0 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 310 mg
Total Carb: 30 g
Dietary fiber: 0 g
Sugars: 0 g
Protein: 3 g

Gluten-Free Pantry Yankee Cornbread & Muffin Mix is gluten/wheat free, trans fat free and cholesterol free.

Cake: Gluten-Free Pantry Decadent Chocolate Cake Mix

To celebrate a sweet gluten free Valentine's Day this year, I made Rob a Decadent Chocolate Cake from Gluten-Free pantry. I apologize for posting this so late in the game.

The gluten-free cake was simply stunning and unbelievably moist and delicious. I made it in one of those new silicon pans, which I'm still not completely sold on yet.

In any case, this chocolate cake was just divine. I topped it with a chocolate sauce concocted of chocolate bars, cocoa, sugar and butter- but I imagine it would be just as delicious without it.

Unfortunately for me, Rob had the entire cake eaten within 30 hours.

To make the cake, beat 5 tbs. softened unsalted butter, add the mix plus 2 eggs, 1/2 tsp. vanilla, and 1 cup low fat buttermilk or low fat yogurt. (I used my favorite full fat Fage yogurt).

The celiac safe mix can also be made lactose free and egg free if desired.

Ingredients:
sugar, white rice flour, potato starch, cocoa powder, tapioca starch, sodium bicarbonate, salt, guar gum, sodium acid pyrophosphate, monocalcium phosphate.

Nutrition Facts:
Serving Size: 3 tbs. dry mix (41g)
Servings per container: 10
Calories: 150
Cal from fat: 10
Total fat: 1 g
Sat fat: 0.5 g
Trans fat: 0g
Cholesterol: 15 mg
Sodium: 230 mg
Total Carb: 33 g
Dietary fiber: 0 g
Sugars: 18 g
Protein: 2 g