Parm Crisps | Triumph Dining Product Review

AgedParmV6BigIt’s not often that I can find a gluten-free, sugar-free, corn-free snack that gives me the crunch I crave. As I try to curb sugar and grains from my diet I find that this becomes what I want – and the hardest to find.

A 1.75 oz bag of Parm Crisps made by Kitchen Table Bakers arrived with my Cuisine Cube delivery this month. It says that there are 3.3 servings in this bag. I’m always searching for a low carb snack in the afternoon that is something other than apples and carrot sticks. These crisps really filled a void for me and did it without carbs.

Parm Crisps are made entirely of aged Parmesan cheese and that’s it. They are 80 calories per serving, with 7 g protein. Click to continue reading »

Five Points Baking Company | Triumph Dining

It’s a cold gray day. I have one kid home sick resting and the other due home from school shortly. I’m taking a quiet moment for myself with a hot chai tea and a few Almond Shortbread cookies by Five Points Baking Company.

These shortbread cookies are addictive. I made sure to put a few on a plate and leave the others in their package so I wouldn’t eat too many. Their small flower shape makes them all the more decadent. They are buttery and crumbly and melt in your mouth. I can taste the almond meal and the cookies have a smooth, not gritty texture and are not overly sweet. They pair well with a hot beverage on a cold day.

Five Points Baking Company is a new North Carolina venture with a purposeful vintage vibe. Their products are made with the best ingredients and prepared in small batches. All products are all natural and gluten-free. Four of the almond shortbread cookies, made by substituting almond meal for flour, contain 3g protein, 2g fiber and 8g carbohydrates.

I’m partial to the shortbread cookies but they also make gluten-free cheese straws. The shape and texture of the “cookie” is similar but these are cheesy and have a note of heat with each bite. This snack is gluten-free, sugar-free and low in carbs.  Instead of a hot beverage these would pair well with your favorite gluten free beer.

This review is based on the pre-made shortbread cookies and cheese straws but you can also buy the mix to make yourself. I’ve not tried that yet so stay tuned.

Five Point Baking Company products are sold in select retailers in North Carolina, South Carolina and Virginia. If you are outside of those areas visit their online store.

General Mills Files Patents for its Gluten-Free Dough | Triumph Dining

general mills logoGeneral Mills, Inc. has filed three international patents for ready-to-bake gluten-free dough: one for pie, one for pizza and one for cookies. This is good news for gluten-free diners as it validates the importance of these products.

Minneapolis-based General Mills said in its filing, “Consumers enjoy the modern convenience of ready-to-bake products, which can go directly from the pantry, refrigerator or freezer to the oven or other associated baking appliance without the need for additional preparation steps and/or the addition of ingredients. Particularly, there is demand for ready-to-bake gluten-free products that can go directly from the refrigerator to the oven or other associated baking appliance.”

In the pie dough patent filing, a gluten-free flour mixture constitutes 31% to 50% by weight of the composition. The flour mixture may include rice flour, sorghum flour, potato starch and corn starch. Besides the flour mixture, other ingredients include at least one oil, shortening, fructose, water and sucrose.

In the cookie dough patent filing, a gluten-free flour mixture constitutes 25% to 30% by weight of the composition. The gluten-free flour mixture includes less than 30% rice flour by weight of the composition and less than 2.5% potato starch by weight of the composition along with tapioca starch, corn starch or combinations of tapioca starch and corn starch. Besides the flour mixture, other ingredients include shortening, sucrose and water.

In the pizza dough patent filing, a gluten-free flour mixture constitutes 45% to 55% by weight of the composition. The gluten-free flour mixture includes less than 12% rice flour by weight of the composition and at least one of the following ingredients: tapioca starch, sorghum flour and millet flour. Besides the flour mixture, other ingredients include dried egg whites, oil, shortening, water, ethanol and sucrose.

Pecan Dandy | Triumph Dining

Ethels-Edibles-Pecan-DandysIs it strange to say that back before I went gluten free the best part of the pie for me was the crust? The filling can be great too but it was those bites with a little filling plus the crust that were always my favorite. That had to change when I went gluten free. Often times the crust is ether not good or non-existent. Crust free quiche anyone?!

When I tried a Pecan Dandy made by Ethel’s Edibles I was blown away. Not only were they fun pecan squares but the shortbread crust on the bottom was just as good as I remember. The pecans are crunchy and sweet, and there is a thin layer of pecan pie goodness then a perfect layer of shortbread crust on the bottom. I bought a box of three squares to take to a party and had to make sure and share so I wouldn’t be tempted to eat all of them myself. Click to continue reading »

North Brooklyn Eats | Triumph Dining

north_bklyn_blondie_and_brownie_intAt home I like to have a gluten-free baked good stashed in my freezer. Do other people do this? I like to know that if we have a dinner to host or one to go to I might be able to bring myself something so as not to get left out of the dessert part of the meal. That and then there are just those days when you need a little chocolate, right?

The North Brooklyn Eats brownie and blondie showed up just in time with my Cuisine Cube. My frozen stash of Molly’s chocolate chip cookies is just about gone so now it’s been replenished with a new treat. The dark chocolate brownie and the Heath Bar crunch blondie that came in this month’s box were large enough for me to cut each in half before freezing. I even took a small sample of each without having to skimp much on my future snacking.

These brownies are delicious. They have that slightly crunchy crust on the outside while still being soft on the inside without feeling under baked. There were plenty of chocolate chunks where they should have been and even the bar I froze before eating came out soft and moist like it was just baked. I will be sad when these are gone from my freezer. Order your own to eat now or stash away from the stock up section of CuisineCube.com.

Molly’s Gluten Free | Triumph Dining

mollys-gluten-free-bakeryPewaukee, Wisconsin. You read that right – Pewaukee – not Milwaukee, Wisconsin is where Molly’s Gluten-free Bakery is located. I’ve actually been there so when I saw that town on info at the Gluten & Allergen Free Expo in Chicago it caught my attention.

There were a ton of great gluten-free and allergy-free products at the Expo but the only bread and cookies I bought were from Molly’s Gluten-free Bakery. The bread caught my eye because they had these great looking baguettes stacked in baskets. The loaves of bread smelled great and looked like something homemade – not something pressed out of a machine.

I bought one large baguette at the show. I ate some of it as a sandwich that day and cut the rest into pieces and stuck it in the freezer. The bread tasted great fresh and held up well. I also used it toasted out of the freezer for a sandwich and for garlic bread with success each time. The bread had the right texture, toasted up well and did not crumble.

While I was at the booth at the Expo they also had me try a mini chocolate chip cookie. I thought it was great, it reminded me of these little ones I used to love as a kid. Then she let me in on a secret, the ones they were using for samples had been previously frozen! That was it. I was sold. If they tasted that good at the show after being frozen I knew I could buy a fresh batch and do the same at home. I bought a dozen, wrapped each one and stuck them in the freezer for when I’m in need of something sweet. They taste homemade, even out of my freezer, and they are a wonderful small, indulgent treat for myself.

Molly’s products are sold in their bakery and at restaurants and grocery stores around the Milwaukee. You can also order online. Various products have the option of also being made egg- and dairy-free. Visit their bakery for the largest selection of breads, cakes, pies, pizza, bagels and cupcakes.

Goodie Girl Gluten-Free Cookies

NewGirl-circle-logo-mdUnlike most people who start gluten-free food companies, Shira Berk, the founder of Goodie Girl gluten-free cookies, isn’t on a gluten-free diet. Nor are her three children.

Berk, who had previously worked in media relations at Rolling Stone magazine and TV Guide, was always trend-focused and thus was quite aware of the growing gluten-free foods market.

Berk’s been successful. Her cookies are now sold at Kings supermarkets, Whole Foods, Fairway Market, will be in select Targets this month and are coming to ShopRite. Click to continue reading »

Laurie and Sons Baked Brittle

Laurie & Sons BrittleI got a package of Laurie & Sons Toasted Almond Baked Brittle in my Cuisine Cube delivery today and the packaged lasted about 15 minutes. We demolished all three “grab ‘n go” packs after dinner tonight.

This was a great slightly sweet snack or, in our case, dessert. The description on the package says “baked brittle.” It’s described as “a light and airy indulgence with none of the sticky guilt of its kettled counterpart … it won’t break your teeth or your bank.” It held true to its packaging.

I’m not an expert in brittle but my idea of it is more akin to toffee. It’s good but it’s super sweet and tough on your teeth. This was not like that. The package came with individually sealed packets of about three strips each. Each strip was about the length of my finger and slightly wider.

The strips had toasted almond slices stuck to a melt-in-your mouth strip that reminded me of meringue but not quite as delicate. I wasn’t sure if I should think of it as a cookie or a piece of candy but it was good regardless.

Laurie and Sons is a women-owned business based New York’s Harlem neighborhood. They make small batch, hand crafted treats using carefully sourced, gluten-free ingredients (many local, organic and sustainable) and new techniques. This line of baked brittles made their debut this past summer.

Try it for yourself by ordering from Cuisine Cube. Buy extras because they don’t last long.

LUNA Bars are now officially gluten free for all flavors!

Luna-Choc-RaspDid you hear the news? 

I’ve secretly been eating these for years, just hoping that the non-gluten-free oats wouldn’t bother me. But now, knowing that they swapped out their regular oats for gluten-free ones I no longer have to worry.

According to the LUNA Bar website their ingredient suppliers confirmed that all ingredients are gluten free and are purchased from trusted, domestic farm suppliers. Most ingredients are organic. The manufacturing facility is capable of making gluten-free food and end products are tested to confirm that they are gluten-free. In addition to being gluten-free, bars also use non GMO ingredients and are certified Kosher.
Click to continue reading »

Announcing the new Triumph Dining Gluten-Free Cookie Guide!

51+9qDKpWhL._SX258_BO1,204,203,200_Just in time for the season of baking and entertaining is the new Triumph Dining Essential Gluten-Free Cookie Guide!  This is the third book in the Essential Gluten-Free Baking Guides series. The first two books were authored by well-known food bloggers Brittany Angel  and Iris Higgins.Part 1 and Part 2 were so successful that we bring you Brianna Hobbs and Part 3.

In this book, Hobbs includes recipes for more than 50 cookies including Soft Frosted Lemon Cookies. Gingerbread Cut-Outs and Giant Chewy Chocolate Chip Cookies. Readers will find her tips on knowing when to use melted vs soft butter and cookie storage especially valuable. The book also includes recipes from gluten-free food bloggers Lisa Le, Miryam Doblas and Kristen Baker. Click to continue reading »