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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
the online magazine about gourmet and specialty food.

Archive for Gluten-Free

PRODUCT: Goodie Girl Cookies, Gluten Free

Thanks to a New York City media relations consultant and mom who began baking gluten-free cookies in her home kitchen, Goodie Girl is pleasing palates from coast to coast.

Simply put, these gluten-free cookies are addictive. Samples arrived at my door in a box irresistibly marked “Cookies.” The box was packed with Goodie Girl’s brightly colored bags in a popular array of flavors.

  • Crunchy Chaos is laden with buttery toffee, crisped rice and mini chocolate chips. Here, chaos is a good thing.
  • Mint Slims, a chocolate-draped chocolate-mint wafer, will comfort those feeling left out of Girl Scout cookie season
  • Midnight Brownie is a dark chocolate cookie packed with chunks of semisweet Belgian chocolate.
  • Oatmeal Raisin is an old-fashioned style, with just the right amount of cinnamon.
  • Quinoa Choco-Chunk deliciously unmasked my deeply buried Chips Ahoy fetish, put aside when I began a gluten-free lifestyle.
  •    

    goodie-girl-oatmeal-raisin-230

    Your favorite cookie flavors, gluten-free. Above, Oatmeal Raisin. Photo courtesy Goodie Girl.

     
    CRUNCHY DElIGHTS

    In fact, all of the cookies sampled were unabashedly crunchy. There was no trying to play both sides of the cookie viscosity divide: They crunch, they munch and then dissolve cheerily away with a buttery aftertaste. The cookies packs a wallop of flavor and doesn’t skimp on density.

    And the cookies are just the right size, although no sooner are you finished with one that the thought occurs that it would be good to have another, and another…

     

    midnight-brownie-230sq

    Midnight Brownie, a dark cocoa cookie with Belgian chocolate chunks. Photo courtesy Goodie Girl.

     

    The bag, with its resealable top, is very conducive to sitting down with the intention of eating just a few. Watch that you don’t slip into “potato chip-mode,” continuously reaching into the bag until your chest is sprinkled with crumbs.

    But I’m not embarrassed to be covered in crumbs, that’s how good these cookies are. They are an experience every gluten-free person should have, and one that we can feel free to share with our wheat-centric friends.

    Goodie Girl cookies come in 6-ounce bags as well as in lunchbox-size one-ounce Go-Paks.

  • At $4.99 per 6-ounce pouch, they’re affordable for home and for gifting to anyone in gluten-free mode.
  • The one-ounce Go Paks-are available in Quinoa Choco-Chunk and Midnight Brownie, $9.99 for a box of 12 one-ounce bags.
  •  

    Check the store locator for a retailer near you, or purchase them online from GoodieGirlCookies.com.

    —Georgi Page

      

    Comments

    TOP PICK OF THE WEEK: Artisan Bistro Beyond Breakfast

    Artisan Bistro wants to make it easy for everyone to eat delicious, nutrition-rich meals. The company makes lunch/dinner entrees, burritos and breakfasts—single-serving frozen meals made with the best lean proteins, whole grains, vegetables and healthy fats.

    We received samples of their Beyond Breakfast line, and it was eye-opening: delicious and only 170 to 200 calories per satisfying serving. And, the entrees are microwave-cooked in just four minutes. It will cook while you’re making a cup of coffee with a single-serve machine.

    The vegetarian breakfasts use egg whites only, but you’ll never notice the absence of the yolk because each preparation is so well seasoned and the egg whites are patties shaped like a poached egg.

    In five varieties, the Beyond Breakfast options include:

  • Country-Style Potatoes & Egg, a modern twist on a classic favorite made with an egg white patty, all-natural turkey, organic kale and red potatoes finished with spicy white pepper.
  •  

    Artisan-Bistro-italian-hash-230

    Breakfast in a box: satisfying, nutritious, calorie-friendly. Photo courtesy Artisan Bistro.

  • Huevos Rancheros Verde, a south-of-the-border-inspired mix of an egg white patty, organic black beans, bell peppers and creamy jack cheese.
  • Italian-Style Hash & Egg, a savory blend of an egg white patty, all-natural turkey, organic asparagus, white beans and bell peppers.
  • Mediterranean Breakfast Stack, a zesty offering with an egg white patty, organic polenta, eggplant and sharp romano cheese.
  • Veggie Chorizo Huevos Rancheros, all the flavor of traditional meat chorizo in a vegetarian version, with an egg whites patty, bell peppers and jack cheese.
  •  
    All varieties are contain 70% or more organic ingredients, no GMOs and are gluten free.

    After a week of Artisan Bistro breakfasts, We’re hooked on the flavor, ease, better nutrition and lower calories than what we usually make.

    Learn more at TheArtisanBistro.com, including a store locator.

      

    Comments

    RECIPE: Rice Noodle Salad with Lemongrass, Mint, Cilantro…& Tea!

    Today is National Iced Tea Day. Approximately 85% of the tea consumed in the U.S. is iced, and iced tea is now the most consumed beverage at lunch time (source: Tea Association of America).

    Tea is also used as a recipe ingredient, in dishes from Smoked Tea Duck to baked goods, soba noodles, smoothies and sorbet.

    Culinary expert Gail Simmons created the Thai-inspired recipe below with unsweetened Pure Leaf tea. She used Pure Leaf Unsweetened Iced Tea to cook and flavor both the rice noodles and the marinade.

    With added protein—sliced beef or chicken, scallops or shrimp, or tofu—it makes a delicious lunch or dinner entrée. And for the gluten-sensitive, rice noodles (and the entire recipe) are gluten-free.

    RECIPE: LEMONGRASS-SCENTED RICE NOODLE SALAD WITH MINT & CILANTRO

    Ingredients For 4 Servings

  • 1 shallot, thinly sliced and separated into rings
  • 2 tablespoons all-purpose flour
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons salt, divided
  • 8 ounces vermicelli rice noodles
  • 4-1/4 cups, room temperature, divided
  • 4 cups water
  •    

    lemongrass-rice-noodle-salad-PureLeaf_Lipton-Pepsico-230

    Thai-inspired rice noodle salad. Photo courtesy Pure Leaf.

  • 1 lemongrass stalk, peeled and trimmed into two 2–3 inch pieces, one half of pieces bruised using the back of a knife, one half finely chopped
  • 1/4 cup cilantro leaves plus 10 stems reserved
  • 2-inch piece of fresh ginger, half sliced, half finely chopped
  • 2 small Thai* chiles (bird’s-eye chiles), stemmed, seeded and chopped or 1/2 teaspoon chili flakes
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon dark brown sugar
  • 1 hothouse cucumber, cut into matchsticks or shredded lengthwise on a mandoline
  • 2 medium carrots, peeled and cut into matchsticks or shredded lengthwise on a mandoline
  • 6 radishes, cut into matchsticks or shredded on a mandoline
  • 1/4 cup mint, coarsely chopped
  • 1/4 cup dry-roasted peanuts, crushed
  • 1 pound cooked shrimp, shredded rotisserie chicken or other protein
  •  
    *Substitute 1 jalapeño chile for two Thai chiles.

     

    pure-leaf-unsweetened-230

    Pure Leaf unsweetened ice tea was used in this recipe. You can brew your own tea. Photo courtesy Pure Leaf.

     

    Preparation

    1. HEAT the canola oil in a medium sauté pan until just before smoking. In a shallow bowl, toss shallots with flour, shaking off any excess. Fry the shallots in the oil, stirring gently until golden, about 5 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate to drain. Season immediately with 1/2 teaspoon salt.

    2. COMBINE in a large saucepan 4 cups of iced tea, water, bruised lemongrass, sliced ginger, 10 cilantro stems and the remaining teaspoon salt; bring to a boil. Add the rice noodles and cook until just tender, about 7 minutes. Drain and rinse thoroughly under cold water until chilled. Shake out any excess water and spread noodles on a paper towel-lined tray.

    3. MAKE the dressing: Combine the reserved lemongrass, reserved ginger, chiles, soy sauce, fish sauce, lime juice, brown sugar and remaining 1/4 cup Iced Tea in a blender or food processor; pulse until smooth.

    4. PLACE the noodles, cucumbers, carrots, radishes, mint, cilantro leaves and chicken/shrimp in a large bowl. Add dressing to taste and toss well. Garnish with fried shallots and crushed peanuts before serving.

     

    NOTE: Any remaining dressing can be stored in an airtight container in the fridge for up to a week and used on meat, fish and salads.

      

    Comments

    PRODUCT: Hummus Snack, No Refrigeration Required

    It’s not easy to find healthy snacks to eat on the go, much less those that are gluten free. Wild Garden Hummus, which sells shelf-stable (no refrigeration required ) hummus in jars, has a welcome new line called Snack Bo To Go!.

    It’s a tube of hummus packaged with a packet of gluten-free crackers. Neatly boxed, it’s a tasty alternative for anyone who wants to keep a better-for-you snack in a car, locker, desk drawer, gym bag, etc.

    In fact, if you’ve bought a hummus snack pack on an airline, it was probably Wild Garden.

    A small cardboard box includes your hummus flavor of choice in a 1.76-ounce single-serve Tetra-Pak (67 calories; with the crackers the snack is around 200 calories). Squeezing out the hummus is easy and mess-free. Flavors include:

  • Back Olive Hummus
  • Fire Roasted Red Pepper Hummus
  • Jalapeño Hummus
  • Roasted Garlic Hummus
  • Sun-Dried Tomato Hummus
  • Traditional Hummus
  •    

    Wild-Garden-Snack-Pack-to-Go-230

    Small, easy-to-pack boxes with nutritious, delicious snacking inside. Photo courtesy Wild Garden.

     

    wild-garden-hummus-to-go-tetra-paks-230

    It’s easy to squeeze hummus from these Tetra Paks. Photo courtesy Wild Garden.

     

    The different flavors of hummus are variously paired with a half-ounce of delicious, gluten-free crackers or chips:

  • CrunchMaster Multiseed Crackers, an everyday favorite at THE NIBBLE (127 calories)
  • The Daily Crave Vegetable Chips (147 calories)
  • Wild Garden Quinoa Chips (122 calories)
  •  
    We tried all of the varieties, and pronounce them delicious.
     
    The MSRP is $2.29 per box (serving). MyBrands.com sells it for $2.50.

     
    If you want to buy the hummus packages only, you can get a box of 24 packets or 100 packets on Amazon.com.
     
    Visit WildGardenHummus.com for more information.

      

    Comments

    RECIPE: Polenta Pesto Lasagna, Gluten Free

    Polenta-Pesto-Lasagna-saucesnlove-230

    Lasagna that substitutes sliced polenta (gluten-free, made from corn) for wheat lasagna noodles. Photo courtesy Sauces’n Love.

     

    We love lasagna, and try most recipes we come across to see if they’re better than Mom’s.

    Here’s a vegetarian version with polenta and pesto (you of course can add sausage or other meat). Gluten-free polenta replaces the traditional wheat noodle lasagna.

    The recipe was created by Loretta Lamont for Sauces ’n Love, one of our favorite lines of Italian sauces, Loretta used Sauces ‘n Love marinara and pesto sauces.

    We made our own variation, sprinkling oregano over the ricotta layer and adding crumbled sausage over the second pesto layer.

    Prep time is 30 minutes, cook time is 20 minutes.

    RECIPE: POLENTA & PESTO LASAGNA

    Ingredients For 2 Servings

  • Pam or other cooking spray
  • 8 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon garlic powder
  • Fresh-ground pepper to taste
  • 2 packages (18 ounces each) polenta, cut into 1/4” slices
  • 1 jar marinara sauce
  • 1 jar pesto sauce
  • Optional: oregano or sausage, thinly-sliced or crumbled
  • 1-1/2 cups mozzarella cheese, thinly sliced
  • 1 cup shredded Italian cheese blend (substitute shredded
    mozzarella)
  • Optional: 1/4 cup pine nuts
  • Preparation

    1. PREHEAT the oven to 375°F. Spray a 11” × 7” baking dish with Pam.

    2. MIX the ricotta with the egg, garlic powder, pepper and 1/2 cup mozzarella.

    3. PLACE a little sauce on the bottom of the baking dish, topped with a single layer of polenta. Spread a layer of pesto on top of the polenta.

    4. SPREAD the ricotta over the pesto; sprinkle on the optional oregano or the sausage. Arrange the sliced mozzarella on top of the pesto. Add a layer of sauce on top of the mozzarella followed by another layer of polenta.

    5. TOP with the shredded Italian cheese and sauce Bake for 40 minutes. Top with the remaining cheese and pine nuts and broil until the cheese and nuts are browned. Let rest for 20 minutes before serving.

     
    WHAT IS POLENTA?

    Polenta is the Italian word for cornmeal as well as a cooked dish made from it. In the first two centuries of America, our diets contained much cornmeal—in bread, breakfast cereal (cornmeal mush is cooked polenta) and other recipes.

    In the 19th century, cornmeal was largely replaced by refined wheat flour. Polenta is also refined: It is degerminated cornmeal, with the germ and endosperm removed.

    Here’s a delicious polenta stack appetizer recipe, and more ways to use polenta.

     
      

    Comments

    PRODUCT: Good Natured Vegetable Crisps

    vegetable-crips-2-bags-herrs-230

    A new way to eat your veggies! Photo courtesy Herr Foods.

     

    Americans love salty snacks, as evidenced by the never-ending stream of new chips on the market.

    From Herr’s, an estimable regional potato chip producer, comes a tasty new line in their Good Natured Selects series of baked crisps: gluten-free veggie chips called Vegetable Crisps, in Original and Ranch.

    In addition to flavor and crunch, they contain a half serving of your DV of vegetables in every ounce serving, which includes 35% of your DV of vitamins A and C.

    Real bell peppers, carrots and spinach in each chip deliver vitamins, with a flavor profile and texture that will please the most invelterate junk food lover (and those who’d like something better, too).

    Similar to other crunchy snacks, they’re 110 calories per one-ounce serving.

     

    Made from the finest all-natural ingredients, the chips contain no artificial ingredients or preservatives, no satuarated fat or trans fat. They’re certified kosher, OU(D).

    For the veg-averse, eating veggies will never taste better.

     
      

    Comments

    BOOK: The Macaroon Bible

    the-macaroon-bible-230

    A gift for cookie lovers, gluten free observers and Passover hosts. Photo courtesy Houghton Mifflin Harcourt.

     

    Before there were macarons, French meringue oookie sandwiches, there were macaroons.

    The soft, gluten-free coconut cookies are a delight year-round, but especially appreciated by Passover observers. Made of shredded coconut, sweetened condensed milk and egg whites—without the flour or leavening that are verboten during this holiday—they happily replace other baked sweets.

    Dan Cohen of Danny’s Macaroons and author of The Macaroon Bible, is a great macaroon baker. Starting with his grandmother’s plain and chocolate dipped recipes, he’s brought macaroons into the new flavor age. You can order them online at (the cookies are made with kosher ingredients, but are not certified kosher for Passover). We’re big fans.
     
    RECIPES IN THE BOOK
    Amarena Cherry, topped with an semi-candied cherry
    Baileys McRoons Macaroons
    Bourbon Macaroons
    Black Chocolate Stout Macaroons
    Chocolate Almond Macaroons
    Chocolate Banana Nut Macaroons
    Chocolate Caramel Macaroons
    Chocolate Dipped Macaroons
    Chocolate Malted Macaroons
    Guava Macaroons
    Jamstand Surprise Macaroons (with spicy raspberry jalapeño jam)
    Maple Pecan Pie Macaroons
    Peanut Butter & Jelly Macaroons
    Plain Coconut Macaroons
    Red Velvet Macaroons
    Rice Pudding Macaroons
    Spiced Pumpkin Macaroons
    Stoopid Macaroons (coconut macaroons filled with potato chips, pretzels and Butterfinger, then drizzled with dark chocolate)

    Get the book at Amazon.com.

    And take a look at the history of macaroons and macarons.

      

    Comments

    PASSOVER: Delicious Nut Flours You Can Eat

    almond-flour-bobs2-230

    Gluten-free almond flour. Photo courtesy
    Bob’s Red Mill.

     

    Gluten free pioneer and whole grains leader, Bob’s Red Mill, offers delicious recipes for Passover using the company’s gluten-free Natural Almond Meal and Natural Coconut Flour.

    Nut flours have long been a gluten-free salvation as well as a Passover alternative, and these organic flours will also be welcomed by those looking for lower-carb or Paleo Diet alternatives.

    ALMOND MEAL/ALMOND FLOUR

    Almond meal is ground from whole, blanched sweet almonds. The nuts are also very low in carbohydrates and very nutritious. Bob’s suggests that you harness the nutrition by replacing 25% of the flour in your conventional baking recipes with almond meal. It will add wonderful texture and flavor while reducing the total carbohydrates. Here’s more information.

    COCONUT FLOUR

    Coconut flour is another delicious, healthful alternative to wheat and other grain flours. Ground from dried, defatted coconut meat, the unsweetened flour is high in fiber and low in digestible carbohydrates.

     
    The light coconut flavor blends seamlessly into sweet or savory baked goods. Use it instead of cornmeal to coat chicken, fish or other proteins. Here’s more information.

    Check out Bob’s organic nut flours, including hazelnut flour, at BobsRedMill.com. All are produced in a gluten-free facility. (Note that they are not certified kosher for Passover.)

    RECIPE: GLUTEN-FREE ALMOND PANCAKES

    Ingredients For 10 Pancakes

  • 2 cups almond meal
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 cup mashed ripe banana (from approximately 2 medium bananas)
  • 3 eggs
  • Garnish: maple syrup, sliced bananas
  •  
    Preparation

    1. PREHEAT a skillet to medium heat (350°F). In a small bowl, combine almond meal, salt, baking soda and cinnamon.

    2. WHISK together the mashed bananas and eggs in a separate large bowl, until thoroughly combined. Add the dry ingredients and mix well.

    3. LADLE 1/4 cup of batter for each pancake onto the preheated skillet. Cook for about 4 minutes and then flip, cooking an additional 4-5 minutes until no longer wet in the center. Serve immediately with maple syrup and sliced bananas.

     

    RECIPE: GLUTEN-FREE ALMOND CHOCOLATE CHIP COOKIES

    Ingredients For 25-30 Cookies

  • 3 cups almond meal
  • 1 teaspoon baking soda/li>
  • 1/2 teaspoon salt
  • 1/4 cup voconut oil
  • 1/4 cup maple syrup
  • 1 whole egg
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • Optional: 1/4 teaspoon almond extract
  • 1 cup dark chocolate chips
  • 1/2 cup toasted sliced almonds*
  •  

    coconut-flour-bobsredmill-230

    Gluten-free coconut flour. Photo courtesy Bob’s Red Mill.

     
    Preparation

    1. PREHEAT the oven to 375°F. Line two baking sheets with parchment paper. Combine the almond meal, baking soda and salt and set aside.

    2. MIX the coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add the whole egg, egg whites and extracts and mix for 2 additional minutes. Slowly add the dry ingredients to the egg mixture and mix briefly.

    3. ADD the chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart. Flatten slightly, to approximately 1-inch thickness. Bake until set and golden, about 15 minutes.
     
    *To toast the almonds, spread in an even layer on a baking sheet. Toast in a 375°F oven for 7-10 minutes, stirring at least twice during baking for even browning.

     
    DIFFERENCE BETWEEN ALMOND FLOUR & ALMOND MEAL

    Ground almonds—also known as almond meal or almond flour, are commonly used in baked goods and in breading of proteins, in place of, or in addition to, bread crumbs. Sometimes “almond meal” is called for, sometimes “almond flour.” What’s the difference?

    Both consist of finely ground almonds, and there is no official difference between them. The terms are used interchangeably.

    However, be aware of these differences, depending on the manufacturer:

  • Almond flour is often much more finely ground than almond meal; the flour also has a more uniform consistency.
  • Almond meal can be blanched (skins removed) or unblanched, while most products labeled almond flour are blanched.
  •  
    For most recipes you can use either. However, some recipes, such as French macarons, require the finest almond flour to get the smoothest finish on the cookies. For breading, almond meal provides a bit more texture.
      

    Comments

    PRODUCT: Gluten-Free Walkers Shortbread

    walkers-gf-shortbread-plate-juliatomases-230

    Our favorite Walkers Shortbread is chock-full
    of chocolate chips. Photo by Julia Tomases |
    THE NIBBLE.

     

    Good news for gluten-free followers: Scotland’s Walkers Shortbread, beloved by many, now has GF options. And they’re delicious: the same pure buttery shortbread flavor, freed of gluten:

  • Gluten Free Pure Butter Shortbread, the classic
  • Gluten Free Chocolate Chip Shortbread, our favorite (because what cookie can’t be made even better with the addition of chocolate chips?)
  • Gluten Free Ginger & Lemon Shortbread, made with stem ginger
  • The company worked on the recipes for a long time, to maintain the traditional flavor of Walkers Shortbread without compromise on texture and flavor.

    Every batch is tested to be sure it meets the FDA standard* for gluten free food.

    Founded in 1898, the family owned company still bakes the shortbread, cookies and oatcakes in their home village of Aberlour, in the Scottish Highlands. It’s the leading brand of food exported from Scotland.

     
    Walkers products are fit for royalty: In 2002, by Royal Warrant of Appointment, Walkers became the official supplier of oatcakes to Her Majesty the Queen.

    The line is all natural and certified OU-D kosher. Discover more at US.WalkersShortbread.com.

    Approximately 2 million people in the U.S. suffer from celiac* disease, and another 18 million have gluten sensitivity. Still others choose to eat a gluten-free diet.

    And now, that diet can include shortbread!
     
    *Celiac disease is an autoimmune disorder that can occur in genetically predisposed people. The ingestion of gluten leads to damage in the small intestine.

     
      

    Comments

    PRODUCT: Marilyn’s Gluten Free Gourmet

    The gluten-free life can be a bit of a culinary safari. No sooner do you have the shy creature in sight, then it slips into the brush and you are left wistfully holding your binoculars, waiting for something else to emerge.

    This was the story of my favorite cheese crackers: They simply vanished for no good reason. I even went to the bakery’s Facebook page and tried to cajole them into bringing them back (to no avail).

    Then, in pursuit of some g-free graham crackers for Magic Bars, I stumbled across Marilyn’s Gluten Free Gourmet products in the natural foods section of an out-of-the-way Publix outside of Atlanta, Georgia.

    I grabbed the graham crackers and a pack of their cheese straws as well, ever hopeful that I might find a replacement for my late, lamented cheese crackers.

    After thanking the manager for stocking such a good variety of gluten-free products, I made haste to the car and opened the package of cheese straws. Out wafted a pungent Cheddar-y aroma that was the first hint of the Total Cheese Satisfaction that lay in store.

       

    marilyns-Cheese-Straws-230

    Marilyn’s Cheese Straws. Photo courtesy Agrafrutti.

     
    Beyond Delicious

    Can I say that they are even better than a wedge of Cheddar cheese? Because these cheese straws combine the sharp, sophisticated flavor of a fine Cheddar cheese with the crunch and texture of a delicious gluten-free cracker.

    Now, this is not a diet product. Marilyn’s is based in Georgia, so it is a rich and celebratory treat in the Southern tradition. The great part is that they are so satisfying, you don’t have to eat a whole package in one sitting—although some may choose to do so (ahem).

    But one to two straws can hold you down very well between meals. They would also make a great party snack, though one that would quickly disappear, so plan accordingly.

    As a bonus, Marilyn’s cheese straws come in several varieties: Traditional Cheddar, Jalapeño Cheddar, and a White Cheddar & Chive. Of these varieties I have to confess that the Jalapeño is my favorite; the spice of the pepper enlivens and cuts the richness of the cracker.

     

    marilyns-Graham-Crackers-agrafrutti-230

    Marilyn’s Graham Crackers. Photo courtesy Agrafrutti.

     

    Marilyn’s also makes a great graham cracker, with a hint of cinnamon, and a line of bread mixes that I am eager to try, particularly their Rosemary Sea Salt.

    All products are safe for those with gluten intolerance and Celiac disease and contain no trans fats, preservatives, artificial flavors or artificial colors. Some products do contain dairy, so please read the label; and they are produced in a facility that also uses tree and ground nuts.

    Marilyn’s products are available at Agrafrutti.com and in some Whole Foods Markets.

  • Five-ounce boxes of each variety are $5.99.
  • Eight-ounce gift boxes are $12.95.
  •  
    The brand also offers Artisan Flatbread Crackers and Cheese Buttons, not yet tried by us (but we look forward to them).
     
    — Georgi Page

     

    ABOUT MARILYN’S GLUTEN FREE GOURMET

    After many years of passionate baking at home, Marilyn Santulli was diagnosed with gluten intolerance. To continue enjoying gourmet baked goods and share them with other GF consumers, she decided to open a gluten-free bakery.

    Her American Gra-Frutti Bakehouse & Shop in Roswell, Georgia is open weekdays from 9 to 5 (fresh breads need to be ordered in advance). In addition to breads, muffins and cakes, the shop carries all varieties of the Marilyn’s Gluten Free Gourmet packaged line.

      

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