Monthly Archives: March 2012

2012 Best of Gluten-Free Winners: Part 1, GF Bread & Other Goodies

 

The time has finally arrived to reveal the winners of another incredibly successful Best of Gluten-Free Awards!

A huge thank you goes out to everyone that participated in the survey; we were thrilled to see almost 10,000 votes (double the amount of last year’s votes)! When Awards Week is over, Triumph Dining will be unveiling a new website consisting of  information about the awards and this year’s winners!

We will be posting more category winners everyday, so stay tuned! Below are the first round of winners.

Bread

Best Gluten-Free Sandwich Bread:

Udi’s White Sandwich Bread Loaf

Best Gluten-Free Multigrain Bread:

Udi’s Whole Grain Bread Loaf

Best Gluten-Free Specialty Bread:

Udi’s Cinnamon Raisin

Best Gluten-Free Pasta:

Tinkyada Gluten-Free Rice Pasta

Best Gluten-Free Pizza Crust:

Udi’s

Best Gluten-Free Pizza Crust Mix:

Bob’s Red Mill Gluten-Free Pizza Crust Mix

Best Gluten-Free Hamburger and/or Hot dog Buns:

Udi’s

Best Gluten-Free Bagels:

Udi’s

Best Gluten-Free English Muffins:

Glutino

Best Gluten-Free Tortillas:

Mission Foods Corn Tortillas

 

Cookies and Baked Goods

Best Gluten-Free Chocolate Chip Cookies:

Pamela’s Products Chunky Chocolate Chip Cookies

Best Gluten-Free Oatmeal or No Oatmeal Cookies:

Enjoy Life Foods No-Oats “Oatmeal” Cookies

Best Gluten-Free “Other” Cookies:

Pamela’s Products Shortbread Cookies

Best Gluten-Free Doughnuts:

Kinnikinnick

Best Gluten-Free Brownies:

French Meadow Bakery

Maninis Multiuso Multi-Purpose Flour Mix

The Maninis folks sent me a big box of their mixes and also some cookies made with this gluten-free flour. The chocolate chip cookies were great; there was no sacrifice made for them to be gluten-free.

The product offerings are worth checking out. The company manufacturers Certified Gluten-Free mixes and pasta for both the commercial and home baker. Its rice-free products are made with native, minimally processed ancient grains and are produced in 50 lb bags for foodservice and 5 lb bags for the consumer retail market. There is no bio-engineering used to produce them and both its Washington state kitchen and blending facility have been certified by the Gluten Intolerance Group. Impressive.

I sent the flour off to Brittany Angell, who wrote the Essential Gluten-Free Baking Guide. Watch for some of her recipes on this blog in the coming months.

Triumph Dining Releases The Essential Gluten-Free Baking Guide

We’ve been busy over here at Triumph Dining!

Well, OK, let’s be real. I personally have been busy eating delicious things. Brittany Angell and Iris Higgins have been busy working.

These two blogger extraordinaire, who you might remember from our Recipe Fridays in December, have joined forces to create The Essential Gluten-Free Baking Guide, a two-part resource that takes the mystery out of gluten-free baking.

The two-part series, available now on Amazon.com (and soon directly from our site), have something to offer everyone. To borrow from the press release, the series “teaches people of all skill levels how to use alternative flours, unrefined sugars, and other healthful ingredients to achieve a taste and texture comparable to the “real thing.” The books offer over 100 gluten, dairy, and soy-free recipes, as well as hundreds of tips for both new and experienced gluten-free bakers.”
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