My Top Ten Gluten Free Must Haves: Part 2

Here to report the next installment of the series and I’d like to call it

“Ode to Bob’s Red Mill”

Of the Top Ten GFCF must haves, numbers 3, 4, 6, 8, & 9 have to go to Bob’s Red Mill products for their variety, quality, & yumminess..

#3. Bob’s Red Mill Almond Flour: ok so it’s a little pricey, but it is GFCF GOLD. I’m serious when I say that it is the magic in GFCF baking. It has turned my baked goods from crumbly to moist & buttery. Buy it and save it for special occasions if it is too pricey, but gosh darn it: BUY IT. I have many recipes which I will share in the posts to come using this very product.

#4. Bob’s Red Mill Pizza Crust: Hardest thing about going GFCF…switching over the ‘pizza loving’ child. I made crust after crust, boxed & from scratch to only find, well, mediocre. Until I discovered Bob’s secret recipe mix, and whoa is it good. It is so close to regular crust you won’t believe it. Turns out very wet as everyone knows from experience with GF doughs, but all that you need is a spatula sprayed with Pam (original) and it smooths down nice and easy. I prefer to bake the crust on parchment paper because when its done it slides right off! See my blog post on my tips to make the most out of a bag!

#6. Bob’s Red Mill cornbread mix: This is an incredibly moist and sweet cornbread. I prefer to add a little honey or agave nectar to make it a little sweeter for my little sweeties. I also use almond milk in place of regular milk so as to make it CF as well.

#8. Bob’s Red Mill Tapioca Flour: A very important implement for successful Gluten free baking, really smooths out and completes rice flour.

#9. Bob’s Red Mill Rice Flour: All varieties are great; sweet rice, brown, etc.

So check out there stuff: I often like to buy in bulk on which will give you the most for your money. So enjoy, and happy GFCF baking!

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A blog where a non-verbal 10 year old Autistic Angel named Sarah can spread her messages and where her mommy Meredith just tags along.


A blog where a non-verbal 10 year old Autistic Angel named Sarah can spread her messages and where her mommy Meredith just tags along.

6 thoughts on “My Top Ten Gluten Free Must Haves: Part 2

  • @Tyler Link – Absolutely! I’m a bit primal (a little more lenient than paleo) myself, and I allow myself spelt/whole grain once in a while – but that has completely changed my life. Not just my health, I have more energy, less headaches, less anxiety/depression, and less laying in bed all day from pain…
    Oh, sugarrrr – yes. As a once in awhile treat – I do it, but I stick to honey and other alternatives :).

  • Oh, and sugar.  Can’t forget sugar.  Technically it is a refined carbohydrate, but it’s so bad for you that it deserves it’s own category.  Too many gluten free foodies are out promoting their gluten free cupcakes.  Perhaps as an occasional treat, but the way these things are peddled leads me to believe they are being consumed as part of the regular diet.  Scary.

  • @smilesandsunshinebones@xanga – I’m much inclined to agree with you.  Cutting gluten out of the diet is probably the most beneficial thing we can do to improve our health (assuming you aren’t a smoker), but why stop there?  I think the gluten-free community is in danger of missing the forest for the trees.  Let’s be about promoting good health as a whole, not simply gluten free.  

    This means acknowledging the role that grains, legumes, refined carbohydrates, fructose, and refined omega-6 rich polyunsaturated oils plays in promoting poor health.  I believe that once celiacs and gluten intolerant individuals are able to successfully remove gluten from their diet they should continue on to a diet free of these disease-promoting foods.  Or go cold turkey!  Google the “paleo diet” and you’ll life will never be the same.

  • You know what’s good? Organic lollypops. I think they’re called Yummy Organic or something like that. They’re tasty. And organic. And the only gluten-free thing I’ve probably ever had XD

  • Eeep eeep eeeep..
    For the majority of us with a gluten intolerance/celiacs and especially autism, this stuff is just as bad as gluten. Switching out gluten/wheat for other refined items like cornstarch and potato starch does little good, and again – especially for those with autism, who benefit from a protein/veggie dominated diet, digestive systems will not improve, and will worsen from more refined starches.
    The gluten-free community has gotten so large, and that’s fantastic, but promoting (most) of these items just isn’t beneficial.

  • I’m all for gluten-free goodness (I’m a vegan and often make g/f vegan cupcakes etc. for celiac vegan friends) but why the “dairy free” image?

    That being said I’m a total BRM whore and I’m okay with that.  All the products I have tried just seem to be of superior quality.


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