Blog #68: Gluten-Free Biscuit Mix Review

MVIMG_20180207_171637

I’m always looking for new yummy gluten-free breads and baking mixes for muffins, waffles, pancakes, and breads because they can really come in handy!  Having a great quality loaf of bread or a fabulous baking mix on hand can really save you much time, effort and frustration in your day.

I saw this gluten-free baking mix by Bob’s Red Mill at the store the other day and figured I’d give it a try.  I’m very familiar with the Bob’s Red Mill brand and have used many other products within this line over the years.

I must say that gluten-free baked goods and baking mixes still have a long way to go overall to tasting like the normal gluten-goodness everyone knows and loves.  So, the search goes on!

 

MVIMG_20180208_214711
Makin’ the dough!

 

Even when I used to do normal baking with regular flour before discovering my gluten intolerance, I’d always add more nutritional value to any recipe I thought lacked it.  In this recipe, I added the following:

  • 1 TBSP ground flax seeds
  • 1 TBSP ground chia seeds
  • 2 TBSP teff/sorghum flour (mixed together) 

 

MVIMG_20180209_174652
These are the finished biscuits!  Please note:  I was not in the mood to roll out the dough and cut out the biscuits using a round shape cutter, so I just did it by hand.  It’s not the prettiest,  but I got the job done, lol!

 

This baking mix consisted of mostly white flours/starches.  Here’s the ingredients:

  • Sweet white rice flour, brown rice flour, potato starch, sweet white sorghum flour, tapioca flour, xanthan gum, baking powder, salt, sugar and baking soda
  • Also, the non-dry ingredients were: 2 eggs (I made 2 flax eggs), buttermilk (I used almond milk with 1 tsp raw apple cider vinegar, and fats (I used melted coconut oil and cold vegan butter as per the directions for the fats)

 

The problem with that is that there’s very little fiber (only 1g of fiber) throughout the baking mix (that’s why I added flax, chia and teff), plus I noticed the sodium content was high (270mg per biscuit).  Also, baked goods made with all white flours and starches tend to lack body and substance texture wise (think of the difference between normal white bread vs whole grain bread).

Please note, that if you have severe food allergies to tree nuts, soy or sesame seeds, this baking  mix is manufactured in a facility that handles all of those allergens.  Therefore, this product may not be safe for you or your loved one(s).

 

Product Review Scores:

Taste: 6/10

Texture: 5/10

Fluffiness:  3/10

Food Allergy Safe: 3/10

—–>>>  Overall Score:  5/10  <<<—–

 

In conclusion, I thought this baking mix was ‘just okay‘ (just like Randy would say on American Idol, lol!).  I found it had too much salt and fat in the recipe, plus the texture of the biscuit was just palatable (not delicious).  I’m glad that I tried it out, however I don’t see myself buying it again.

Thank you for reading!  Leave a comment below and let me know if you found this post helpful, or even let me know your experiences with gluten-free baked goods.  Did you love it? Not a fan? Let me know! 🙂 🙂

 

Health & Good Vibes,

– Chrissy

—>>> Follow Simply Chrissy Blog on Instagram and Facebook <<<—

 

 

 

Advertisements

6 Comments Add yours

  1. batia@mymts.net says:

    My GF stuff turns out great.

    Sent from my iPad

    >

    Liked by 1 person

    1. Chrissy says:

      You are a lucky duck Miss! 🙂 What ingredients do you use? Do you use a mix or mix your own flours?

      Like

  2. Canuck Carl says:

    Thanks for sharing Chrissy. I wife is anaphylactic with wheat so I am always on the look out for products and ingredient combinations. I agree that is hard for gluten free to measure up with gluten bread products.

    Like

    1. Chrissy says:

      Hi Carl! 😀 I totally understand your wife’s anaphylactic allergy to wheat. I have many food allergies myself including anaphylactic ones too. I’m deathly allergic to all fish and shell fish — the smell gives me respiratory distress, contact with my skin makes it burn and rash/welt up, and my throat closes, etc if I try to ingest it. I also cannot eat tree nuts or peanuts either due to an anaphylactic reaction.

      I’m VERY happy this blog post offered you some value. People generally don’t understand how dangerous food allergies are and how difficult it can be to eat SAFE foods, especially foods without cross contamination.

      Thank you so much for reading and leaving a comment! 😀🙌👍 Cheers to you and your wife!

      Liked by 1 person

      1. Canuck Carl says:

        This has got to be very tough Chrissy. There is so much difference between intolerance and anaphylactic. Please keep safe.

        Liked by 1 person

      2. Chrissy says:

        I will continue to do my best! 😀🙌

        Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s