Mariani Honey Bar Trail Mix

Mariani Honey Bar Trail Mix
Photograph Copyright 2012 by Kelsey Wyatt

One of the primary ingredients in bars that are labeled as an energy bar or a snack bar is oats and a lot of people who are sensitive or allergic to gluten will also have problems with oats as well. And most of those bars also have a high chance to possess gluten or some sort of wheat-related ingredients anyway, so finding a simple snack bar that doesn't have such components can be a challenge.

But the snack food industry and companies that have long been making snack bars have definitely realized that there is a huge market for gluten-free bars and there are many companies that have not only started to provide such bars with zero gluten included, but which have also created several different gluten-free options instead of just a single token gluten-free bar.

Mariani Honey Bar Trail Mix
Photograph Copyright 2012 by Kelsey Wyatt

Generally, snack bars and protein bars are going to come in one of two different kinds. They'll either be a solid sort of bar, kind of like the "Think Thin" bars (of which the white chocolate covered kind is delicious), or they'll be breakable and nutty, sort of like the KIND Protein Bars that have recently started to become so popular that major cafes and restaurants have started including them as an option.

The Mariani Honey Bar Trail Mix is definitely one that mimics the KIND style of bars where it's a bunch of nuts that's held together by some sort of adhesive (made of honey in this case, although some competing bars use a sugar glaze). And the combination is one that seems easy to duplicate as many companies have started to make nutty bars that offer a good boost of protein. And while such bars will usually be a little high with their fat content, nutritionists would likely be quick to point out that it's "good" fat and not the bad trans-fat kind that might be in a bag of potato chips.

For anyone who is particularly interested in eating natural ingredients that might also be vegetarian or free of preservatives, this particular bar seems to fit the bill there as the manufacturer has printed a whole host of labels on the bar's wrapper that declare things like "gluten free" and vegetarian. It's fairly interesting, but many gluten-free food makers these day seem to believe that anyone who might want (or need) to eat a gluten-free lifestyle would also be on the lookout for natural foods.

Overall, this bar tastes fine and is exactly what one would expect from a nut-style protein or energy bar, but there's no wow-factor as far as the general recipe is concerned. It's just a very basic bar that will probably give someone an afternoon boost when they're fading in the late afternoon and need some protein.

Mariani Honey Bar Trail Mix
Photograph Copyright 2012 by Kelsey Wyatt

Mariani Honey Bar Trail Mix Report Card

The Good Stuff:

This bar does what it needs to do. It's natural, nutty and gluten-free. But it's probably not something that you'll search for should the grocery store fail to stock them one week. It's a trail mix bar that won't stand out from the competition, but since it's gluten-free, it does have a purpose.

What Could Improve:

The bar seems to have an overwhelming amount of peanuts and the manufacturer might benefit from the inclusion of a few different types of nuts in their recipe. It's just a very basic bar that might be forgotten if it wasn't otherwise a handy option for people who need a shot of protein and who also need to eat a gluten-free li

Tasty Bite Madras Lentils

Tasty Bite Madras Lentils
Photograph Copyright 2012 by Kelsey Wyatt

The world of soup is a varied one and anyone who is interested in finding a simple soup that doesn't have some wheat in it is going to be sorely disappointed when they search through shelf upon shelf at their local grocery store only to realize that soup simply isn't made without wheat on a regular basis. And it doesn't seem to matter what sort of consistency a soup might be, either, as everything from runny chicken noodle soup to a heartier sort of concoction is going to have wheat somewhere in it.

Food makers and manufacturers still haven't grasped the idea that soup doesn't necessarily need wheat as a thickener to create a specific sort of consistency with the meal. But until more soups start to be offered in gluten-free forms, there will be very few soups from which to choose for the average individual who has an allergy.

Tasty Bite Madras Lentils
Photograph Copyright 2012 by Kelsey Wyatt

One such available soup is that of Tasty Bite Madras Lentils, which is described on the bag (yes, it's a bagged soup) as "lentils, red beans and spices in a creamy tomato sauce." And this is pretty accurate as the soup is fairly simple in its composition, but still has a pleasing soup-like consistency. It's worth pointing out though that the soup is actually a fine candidate for a type of dip as it can be fairly thick.

One of the nice elements of this particular soup is its presentation in a bag. All that is required for the cooking of the soup is that a portion be snipped off the top of the bag and that it's placed in the microwave for about ninety seconds. Then all that's needed is a bowl and a spoon. And with the fact that the bag can be tossed in the trash, the cleanup for this meal is next to nothing.

As for the taste of "Tasty Bite," the soup will probably not be something that you dream about every night, wondering when you'll be able to get another bag of Tasty Bite, but it does offer a nice, visceral experience as far as eating soup is concerned. The beans and lentils and other ingredients also offer a nice dose of healthy vitamins and minerals as well (beans are just cool like that), so it can be part of a healthy diet.

Tasty Bite Madras Lentils
Photograph Copyright 2012 by Kelsey Wyatt

Tasty Bite Madras Lentils Report Card:


What is Good:

This soup is really easy to make and only needs a few minutes in the microwave and doesn't even have to be taken out of the bag. For anyone who wants a hot lunch and doesn't have a lot of time, this soup fits the bill. And given the rarity of soups in gluten-free form, it can be a treat as well.


What Could Improve:

It is highly recommended that this soup be accompanied by another element such as some cheese, perhaps a few tortilla chips or something that can turn the soup into a type of dip. It's pretty thick and would serve nicely as an interesting dip option at a party in addition to its general suitability as a quickly made soup.

Domino's Pizza Gluten Free

Domino's Pizza Gluten Free
Photograph Copyright 2012 by Kelsey Wyatt

Pizza is certainly a dish best served with wheat. Or that's what the food industry would have most people believe as the "crusts" available for gluten free pizza options really do taste quite different from the original tried-and-true wheat-filled versions. But now it would seem that the major pizza companies are either getting into the gluten-free craze or are at least investigating whether offering a gluten free pizza might make sense.

One of the most recent gluten-free creations in the nationwide pizza industry comes from Domino's and after a few years of doing their best to convince customers that their pizza boasted a whole new recipe, they've decided to try their hand at gluten free. They are not the first pizza chain to do so, but they are probably the first major, nationwide pizza chain to attempt this feat.

Domino's Pizza Gluten Free
Photograph Copyright 2012 by Kelsey Wyatt

For a number of years Domino's suffered from the perception that its pizza was a distant second to rival Pizza Hut as far as taste was concerned, but individuals who have been able to try the newer versions of the company's regular pizza have told this author that efforts at improvement to the general product from the company have been positive.

And regarding the gluten free pizza option, the biggest positive of this pizza is that it can be delivered to the door just like a regular pizza and that there's no requirement that a person get their own crust, search for their own cheese and sauce and make the pie on their own. While it's certainly a rewarding experience to see one's own homemade pizza come out of the oven, let's face it: having pizza show up at your door is much more appealing.

What is going to be very obvious about this pizza to anyone who orders it is the fact that it's rather small. Like many gluten free pizza options, Domino's has bought into the idea that for a pizza to be sturdy enough to be gluten free, it needs to be small. Southern California pizza chain Fresh Brothers has proven this to be completely wrong. Domino's should experiment with a larger pie.

Domino's Pizza Gluten Free
Photograph Copyright 2012 by Kelsey Wyatt

But beyond minor complaints about the size of the pizza, the pie certainly looks like a normal pizza when it's opened up, even if its price tag as it relates to the size of the pizza is a little steep. Cheese, crust and sauce. It's all there. Of course, one thing to remember is the fact that this pizza will go stone cold in seconds. The minute you crack open that box, that pizza is going to start infusing itself with the cold winds of the north.

It's like a harsh storm off Lake Michigan just blasts its way into the room when one of these things is delivered. And if your pizza delivery guy (or gal) decides to obey the speed limit, you might even open up that pizza to find that it's already on the cold side. Experience has taught this author that there's no reason for any type of pizza to be cold just seconds after the box is opened. This is an area where Domino's needs to improve.

If one is able to deal with the petite size and doesn't mind the general temperature inconsistencies, the most important part of this pizza - the taste - is going to vary depending on what type of pizza is chosen and whether there are toppings. The pizza itself is rather thin and loading it up with a bunch of meats would probably break it in half (and who's to say that the toppings would be gluten-free anyway).

A good way to enjoy this pizza is to get the "white" pizza. I tried it and the herbs that seemed to be mixed in with that version were pretty tasty. It's also recommended that if you try the pizza with just the simple marinara and Mozzarella option, that you DO NOT try the spicy sauce. Get the traditional Marinara. Just trust me on this.

Domino's Pizza Gluten Free
Photograph Copyright 2012 by Kelsey Wyatt

Domino's Pizza Gluten Free Report Card:

The Good Stuff

This pizza comes to your door in thirty minutes or less (well, in Los Angeles it's more like fifty minutes or less...) and you don't have to do anything but throw out the pizza box when you're done. It's nice to be able to order a pizza like a regular wheat-eating citizen and not have to prepare something just to have some pizza.

In addition, the actual taste of the pizza is on the positive side. Size and temperature aside, there's nothing wrong with the taste and while it might take a few deliveries to choose the right pizza (there are different sauce and cheese options available and some might appeal to individuals more than others), the taste is good and Domino's has done well in this area.

What Could Improve

The size of this pie does leave one wanting more. It really is an individual pie. Yet it costs as much as a medium or a large that's on sale. If you have about fifteen bucks to toss into an investment in one of these things, it's worth the convenience and fun-factor of having pizza delivered to your door.

The biggest complaint though (since anyone who eats gluten-free on a regular basis is probably already used to draining their wallet for such delicacies) is the temperature of the pie. I have had this pizza (and variants of it) delivered at least three or four times and every single time the pizza has either been on the cold side when it was delivered or it's become a little ice cube just minutes after opening it. Not a fun activity to have to nuke a pizza that you just got delivered.

Van's Gluten Free Wheat Free Apple Cinnamon Waffles

Van's Gluten Free Wheat Free Apple Cinnamon Waffles
Photograph Copyright 2012 by Kelsey Wyatt

There is a waffle lover inside each of us that just begs to be let out when we pass a local Waffle House or any place that specializes in breakfast food, but in the grand tradition of bready type foods, waffles haven't been first on the list of things to do for many gluten-free bakeries and food manufacturers. But that seems to be changing as there are at least four major suppliers of wheat-free or gluten-free entrees that have started to provide various types of waffles in the freezer section.

One such provider is Van's and they have a number of different types of waffles which can be thrown in the toaster for a few minutes and then drenched with butter (because why would anyone eat a waffle without a stick of butter on top, right?). One of the neat things about this particular manufacturer of gluten free items is that they make a point of maintaining facilities that offer people who have Celiac Disease an easy way to make sure that their meal isn't hiding some gluten somewhere in the ingredient list. 

Van's Gluten Free Wheat Free Apple Cinnamon Waffles
Photograph Copyright 2012 by Kelsey Wyatt

Which is a valuable thing for anyone who doesn't want to have to crawl over every inch of text on a box to determine whether there's something that's unintentionally related to gluten inside a particular type of food. It's not uncommon for a food that might not have wheat gluten in it to have some other sort of gluten - or even oats, which can be a problem for people with various allergies.

Of course, there aren't a lot of people who are going to assume that waffles don't have wheat anyway, since they are so directly associated with a delicious batter before they're put into the waffle maker (or in this case, the toaster). And how does one create a batter without having some gluten (or "glue") on hand to ensure the mixture doesn't fall apart?

Additionally beneficial regarding the recipe offered by Van's is the fact that they don't seem to have added worthless fillers into their waffles so as to approximate the general consistency and feel of a regular waffle. They suggest on the front of the box that their waffles are "all natural," and they even go so far as to sweeten their waffles with fruit juice instead of plain old sugar. Pretty cool from the standpoint of someone trying to gluten-free and healthily.

Van's Gluten Free Wheat Free Apple Cinnamon Waffles
Photograph Copyright 2012 by Kelsey Wyatt

On that note, the nutritional content of the waffles, regarding the calories and fat content, shouldn't be completely ignored. Just because something contains healthy ingredients doesn't necessarily mean that it's low calorie. These waffles do have some fat in them and their calories are indeed noticeable, so it's best to stick to the "recommended" serving size of just a few waffles.

Which might be a little difficult as Van's recipes are quite good. The general flavoring for the waffles doesn't seem to overwhelm the product (in this case it's an apple cinnamon flavor, but the company makes lots of other flavors of waffles as well). The flavor is just subtle enough to improve the waffle while also offering a nice crunchy consistency with some melted butter on top.

Note that since these waffles come from the freezer and very few people are going to be willing to allow them to defrost or sit in the microwave, you'll probably have to toast these little discs a few times before they're completely toasted. They might look as though they're done after one round, but unless this writer's toaster is especially weak, they do need a few rounds in your average double-slot toaster. Making them browned on the outside means that the inside will be fully warmed and cooked as well.

Van's Gluten Free Wheat Free Apple Cinnamon Waffles
Photograph Copyright 2012 by Kelsey Wyatt

Van's Gluten Free Wheat Free Apple Cinnamon Waffles Report Card:

The Good Stuff:

For anyone who has been pining for waffles ever since getting a diagnosis of Celiac Disease or a gluten allergy, Van's various varieties of waffles certainly hit the mark. Good taste, great consistency (won't fall apart when cooked) and easy to make. Doesn't taste like something that's gluten free, either. 

Just tastes like a an easy frozen-waffle entree, which is perfect for a quick morning breakfast.  The heightened nutritional content (whole grains, natural ingredients) is simply a bonus.

What Could be Better:

Nobody will complain about the taste or consistency of these waffles. They're easy to make and they have nice nutritional advantages. But it's also worth pointing out that they do have some fat and the sodium content might be noticeable if you do decide to eat more than one serving of waffles (which is quite easy to do if you need your waffle fix!). Don't let this stop you from trying these waffles though. They're a great, toasted treat.

Monte Bene Tomato Basil Pasta Sauce

Monte Bene Tomato Basil Pasta Sauce
Photograph Copyright 2012 by Kelsey Wyatt

Sauce isn't one of those things that you'd immediately imagine was full of wheat, but given there are some varieties of gluten-free sauce on the market today, that must mean that the general bottle of marinara that you might find off the shelf at the grocery store could indeed have some wheat or gluten in it, even if the label doesn't seem to include anything glutenous in its description.

As a fairly versatile heavy condiment, sauce in all its variations can have many different herbs, spices and small additions (like vegetables or meat) added for flavor and often it's the source of a lot of the flavor that might appear in a simple bowl of spaghetti or a plate of baked mostaccioli. 

Often, the sauce is going to be the element of swiftly made pasta that will give it a little kick and it's pretty simple to serve up an interesting dish made of nothing more than pasta, Parmesan and sauce if there's some fun herbs or vegetables in the sauce.

Monte Bene Tomato Basil Pasta Sauce
Photograph Copyright 2012 by Kelsey Wyatt

And because sauce can be made in so many different ways with so many variable ingredients, it's likely that a fair portion of those sauces are going to include some elements of gluten, so it's nice that Monte Bene has come out with a tomato sauce that's specifically labeled as gluten-free so that individuals who have a severe allergy will have an option.

Of course, whether a pasta sauce is made with gluten or not, there are a number of things about it that need to be right with the overall recipe otherwise its gluten-free status isn't going to matter much. And regarding pasta, usually one of the most important elements of that taste scale is going to be the overall consistency or thickness along with the general aroma and taste provided by the herbs or spices.

This particular type of pasta sauce is such that it would be appropriate for a number of different sauce-covered meals such as pizza and various types of pasta. The sauce isn't too smooth and watery, but nor is it too thick where it might cause unnecessary bumps on a pizza. The herbs are also well planned out and offer a nice aroma with a nice combination of basil and pepper and the company's tomato selection seems solid as well.

So far this author has tried the pasta sauce on spaghetti, pizza and . While the nutritional content seems a little sketchy (it does have some fat in it, so beware of overloading on it), the taste is everything you'd expect from a jar of pasta sauce.

Monte Bene Tomato Basil Pasta Sauce
Photograph Copyright 2012 by Kelsey Wyatt

Monte Bene Tomato Basil Pasta Sauce Report Card

The Good Stuff:

Tastes like pasta sauce and has a nice aroma. A pleasing consistency that's not too thin yet not too overloaded with chunks of vegetables either. Overall a nice choice for anyone interested in making sure that their pasta sauce is indeed gluten free.

What Could be Better:

This pasta sauce is just pasta sauce. The fact that it tastes just like pasta sauce should and is also gluten free is a nice bonus. It won't win the Nobel Prize, but it does its job well as a gluten free pasta sauce. Definitely worth a try, especially when paired with a gluten-free pizza crust.

Schär Gluten Free Wheat Free Pizza Crusts

Schär Gluten Free Wheat Free Pizza Crusts
Photograph Copyright 2012 by Kelsey Wyatt

There are many ways that pizza can be enjoyed by the general public, but when it comes to gluten free pizza, it's a magic trick as to whether the final product is going to be worth the invariable bags of money required. It doesn't seem to matter whether one orders a pizza from a restaurant that delivers pizza, if a person decides to visit the freezer section of their local grocery store or whether a budding chef decides that making a pizza from scratch is the way to go, the final result is going to be something that is going to cost a pretty penny.

A pizza that is gluten free and actually tastes good is definitely going to cost at least ten dollars for a very modestly sized pizza and likely much more if it's obtained from a restaurant that delivers pizza. While it is fortunate that so many gluten free food makers have recognized the need for a pizza that doesn't have wheat and gluten in it, the fact that someone will usually have to pony up a fair chunk of change means that trying such delicacies isn't going to be that common unless someone's been lucky with the Powerball numbers lately.

Schär Gluten Free Wheat Free Pizza Crusts
Photograph Copyright 2012 by Kelsey Wyatt

Regarding the Schär Gluten Free Wheat Free Pizza Crusts, a pair of crusts will range from a little over seven dollars to around ten dollars as they always come in a pair in a box. They're also individually wrapped, which means they can be eaten at very different times without issue. They also don't need to be frozen, which means they can sit in a cupboard for a while and be just fine.

Regarding the calorie content and nutritional value of the crusts, like most pizza that tastes good, the crusts are going to be rather caloric and the traditional toppings put on the pizza are probably going to add a few hefty calories of their own, especially if there are things like chicken or pepperoni added on top of cheese and sauce (I am suddenly rather hungry writing this...). When prepared correctly, these crusts do turn out very well, so it's important to have an active lifestyle if an entire pizza is on the menu for a single meal. They're not the sort of food that would rest well in the refrigerator either, so if you're not aiming to eat the whole pizza, having a friend who might be interested would probably be a good idea.

Without a doubt, pizza is this writer's favorite food and so if there's a pizza on the market somewhere that has the words "gluten-free" in it, you can bet it's going to end up in this blog. And since the wrong decision with cooking times, toppings and the finished product can provide wildly different results, experimentation can certainly be expensive.

Schär Gluten Free Wheat Free Pizza Crusts
Photograph Copyright 2012 by Kelsey Wyatt

For anyone seeking the best way to prepare this pizza, it's definitely recommended that a nice coating of oil accompany the bread-like disc into the oven as this will provide a much better finished pie with a nicely browned crust. It's also recommended that the pizza be cooked on a very high temperature in the middle of the oven. This provides a crust that isn't burned and a nicely charred bit of cheese on the top.

This crust can certainly come out a winner, but only if it's prepared correctly and some experimentation might actually need to take place depending on the likes and dislikes of the person making the pizza. Generally, such a crust is going to come out rather dry and even crumbly if it's placed into the oven without oil and likewise, if the crust is cooked for too long, it could tend to roll up somewhat and start to crack along the edges. To avoid the potential for an improperly prepared crust, a person is going to need to know his or her oven and how it likes to treat food. It's probably a good thing that there are two pizza crusts in every box because the first one always turns out weird if you don't know what you're doing beforehand.

The bottom line regarding this gluten free pizza option is that it's not going to be any cheaper than the other pizzas out there, but it can turn out to be a very good meal. The result is going to offer a pizza that is a little thicker than some of the other gluten free pizza crusts out there and this is why it's important to cook the pizza only as long as it takes to brown the crust and cook it thoroughly. It's not easy to burn it, but it is easy to dry it out (hence the suggestion on the oil).

Schär Gluten Free Wheat Free Pizza Crusts
Photograph Copyright 2012 by Kelsey Wyatt

Schär Gluten Free Wheat Free Pizza Crusts Report Card

The Good Stuff:

If you're willing to work with the crust and make a few of these pizzas with various toppings and types of sauce, this pizza can come out tasting pretty terrific. Definitely worth a try, especially if you like pizza and would like to make one on your own.

This pizza crust also conceals fairly well the fact that it's a gluten-free option and anyone who might be eating the pizza with someone who can otherwise indulge freely with wheat and all sorts of nefarious ingredients, it shouldn't be a big deal. The crust is a little denser than one might find of a general wheat type crust, but taste-wise it's a great option.

What Could Improve:

The pizza crust does indeed require some special treatment so as to make sure that it doesn't turn out dried and cracked. Not everyone is willing to put this sort of time and effort into a pizza crust, even if they are promised a terrific result. But whether that is truly something that is worth a check in the negative column is probably up for debate.

Lundberg Cinnamon Toast Organic Rice Cakes

Lundberg Cinnamon Toast Organic Rice Cakes
Photograph Copyright 2012 by Kelsey Wyatt

For years rice cakes and similar airy foods that are often meant as a food that people trying to lose weight might try and often they were derided for being nothing more than crunchy air. But through the years a lot of different flavoring techniques have come about along with some modifications and experiments regarding the texture of the cakes.

Today's rice cakes often have a lot of salt, high calories and even some fat in them and while this can certainly make them taste better, it does sort of remove the food from the column that marks them as a food meant for low calorie diets. One of the first things anyone should do these days is make sure that if they're looking for a low calorie food that they always take a look at the nutritional facts on the back of the package.

Lundberg Cinnamon Toast Organic Rice Cakes
Photograph Copyright 2012 by Kelsey Wyatt

For many gluten-free foods, this is especially important because the removal of gluten often spells the addition of many more calories than one might suspect would otherwise be offered in a particular food. For Lundberg Cinnamon Toast Organic Rice Cakes, one of the most attractive features of the food is that it's organic and gluten-free, so if you're looking for an organic snack that's not too terrible on the wallet, these cakes are a decent investment.

As for the nutritional facts on these cakes, they're definitely well within the bounds of what could be considered a diet food or low-calorie snack and munching on a half bag of these likely wouldn't put anyone's diet off the tracks. They also happen to taste exactly like one might expect a cinnamon flavored rice cake to taste. The addition of "toast" to the name though probably isn't required. They don't really resemble a piece of toast or taste like one. They just taste like cinnamon and rice pieces.

Lundberg Cinnamon Toast Organic Rice Cakes
Photograph Copyright 2012 by Kelsey Wyatt

Generally the biggest complaint someone might have with these suckers is the fact that all that's required is a light breeze and they look like the debris from an explosion of Rice Krispies. Which might be great if you're going to try these rice cakes in a bowl of milk, but might be a problem if you're eating them with one hand while driving. The picture to the right is simply the result of tossing a few of these things on my counter.

Fortunately the fact that these little things break apart easily doesn't make them taste any less cinnamon-like and the overall taste and consistency is to be expected of how a rice cake might taste. They're likely a great option for anyone who is trying a low-calorie or reduced calorie diet and they a great option for people who want an organic snack. So many foods today simply say "natural" on them, but still seem to include questionable ingredients. Most of the foods that Lundberg manufacturers are organic. 

They also have a lot of information on their website about sustainable farming and eco-friendly farming, which definitely makes it worth checking out their other items as well. They're a great example of a company that is committed to organic food and isn't trying to play the "natural" game with their customers.

Lundberg Cinnamon Toast Organic Rice Cakes
Photograph Copyright 2012 by Kelsey Wyatt

Lundberg Cinnamon Toast Organic Rice Cakes Report Card

The Good Stuff

These rice cakes taste good, are great on nutritional content and have the added bonus of being crafted from organic ingredients. Certainly a trifecta for a healthy gluten-free snack. Definitely worth a try.

What Could Be Better

Clearly, the potential for these rice cakes to disintegrate into rice pellets is a problem and when I bought a bag of these things, it's not like I experienced an earthquake before opening them. It's probably a good idea to eat all the rice cakes that are intact first and then just pour all the rice crumbs out of the bag into a bowl and eat them like little bits of candy (tossing the plastic bag back like you're a bachelor with a carton of milk is also acceptable).

Think Thin Brownie Crunch High Protein Bar

Think Thin Brownie Crunch High Protein Bar
Photograph Copyright 2012 by Kelsey Wyatt

For decades now energy bars have come in two distinct formats. The candy format and the dirt format. Invariably, an energy bar is either going to taste like you're eating an Oreo cookie or is going to give someone a realistic view of the way dirt happens to taste. 

An energy bar or protein bar company will usually try to make its bars taste like candy by filling them with the nutritional equivalent of a bag of M&Ms or they will try and try to get people to eat their sawdust-inspired concoctions withe promise of "oh, but they're so healthy for you!"

How can someone expect to get healthier if they're eating something that's covered in a pound of chocolate? And who cares if something is healthy for you if it tastes like you're eating the softly woven strands of a pair of muddied shoelaces?

Think Thin Brownie Crunch High Protein Bar
Photograph Copyright 2012 by Kelsey Wyatt

Unfortunately, it's often absolutely impossible to determine whether an energy bar is actually going to taste good (like candy) or if it's going to be hard to get through the whole thing without tossing it out. At the grocery store, there have got to be at least fifty different brands of health food style bars out there that promise everything from a "low glycemic index" to a high protein jolt of energy.

For the Think Thin brand of energy bars, they have all the markings of a regular candy bar (they're usually covered in what appears to be a candy or chocolate coating) and yet the bars are usually stamped with keywords like "high protein" and "natural," which are definitely supposed to inspire confidence in whoever tries the bars.

But it's hard to actually believe an energy bar is healthy when the whole thing is covered in a layer of chocolate (as the Brownie Crunch variety is). And one of the interesting things about this particular company and their "health" bars is that they suggest on the front that the bar has zero grams of sugar and yet on the ingredients for the bar, there is 20g of "sugar alcohol" listed.

Think Thin Brownie Crunch High Protein Bar
Photograph Copyright 2012 by Kelsey Wyatt

Most people will never have heard of sugar alcohols before, so here's a rundown: it's essentially a "hydrogenated form of carbohydrate," and this means that it's often something that is used to reduce the intensity of fake sweeteners. The Think Thin people are (likely) utilizing sugar alcohols so as to provide sweetness in their protein bars without causing a spike in that person's blood sugar.

So, given the fact that these bars actually taste good and seem to be a great choice for a boost of protein in the middle of the day or perhaps before a large workout, the fact that they have this "sugar alcohol" as part of their ingredients is something that you might have to consider as sugar alcohols do impact the blood sugar somewhat so if you're sensitive to sugar, don't pop too many of these things.

And really, you shouldn't have to as they are nicely filling and are probably a much better way to pass the day or prepare for a workout than eating an actual candy bar. This variety does indeed taste like a brownie and has the nice bonus of a chocolate shell around its exterior. As a protein bar (and something that is advertised as a healthy option), these bars are quite good and are worth a try if you're looking for a gluten-free energy bar option.

Think Thin Brownie Crunch High Protein Bar
Photograph Copyright 2012 by Kelsey Wyatt

Think Thin Browning Crunch High Protein Bar Report Card

The Good Stuff:

This thing tastes like a brownie and it's got the advertised protein in it. As protein bars are notoriously low on taste or are often just a candy bar disguised by some clever marketing, the Think Thin people seem to have pulled only a minor amount of tomfoolery with the fact that they print "zero sugar" on the front of the bar yet there is a level of sugar alcohols in the bar. Fake sugar, but a type of sweetener nevertheless.

What Could be Improved:

The bar is quite dense and although that's almost to be expected with protein bars, this variety could benefit from a less compact nature. It tastes good, so it's definitely worth a try, but it is a little dense sort of beast (and it'll probably make you thirsty as well so have a glass of water nearby!).

Lucy's Cinnamon Thin Cookies

Lucy's Cinnamon Thin Cookies
Photograph Copyright 2012 by Kelsey Wyatt

There are generally a few methods for making cookies that don't have wheat gluten in them. One method results in a rather crispy cookie that is prone to exploding into a shower of small cookie crumbs every time someone takes a bite. Another method is some strange recipe where the cookie doesn't look anything like a cookie and the consistency doesn't seem very dessert-like either.

And then there are also cookies that a dry and taste like cake that's been sitting out on the counter for a few days along with cookies that simply fall apart if you stare at them too hard. With all of the strange recipes for cookies out there that don't include wheat gluten, it's almost like a game to try and figure out why most bakeries are trying to make cookies that just don't look like cookies.

Lucy's Cinnamon Thin Cookies
Photograph Copyright 2012 by Kelsey Wyatt

The cookies from Lucy's bakery seem to fall into the very first category mentioned. The cement cookie. Surprisingly, this shouldn't put you off eating the cookies as the recipes used do tend to be pretty tasty and are worth potential damage to one's tooth enamel.

For the cinnamon variety, one could almost pretend that the consistency of a very stiff cookie was fine and accepted since the usual recipe for a ginger snap is often going to be . . . snappy.

The nutritional content of these cookies isn't too out of this world although it's kind of odd that in this small package of four cookies, that the manufacturer would bother with making a serving size of 1.3 in a single bag. They should just put the number of calories that are in the entire snack size bag on the back and not expect people to notice that there's a third more calories in the bag than the simple number that's printed on the back of the bag next to the word "calories."

Lucy's does have a few different kinds of cookies and their sugar variety offers pretty much the same exact consistency (cement) although taste-wise, both recipes are rather good. Indeed if the cookies were made in such a way that they were softer, they'd honestly be a true competitor for wheat-filled cookies. As it is, the cinnamon variety is something that seems to work well with the idea of a ginger snap, which someone might expect to have a harder consistency.

Lucy's Cinnamon Thin Cookies
Photograph Copyright 2012 by Kelsey Wyatt

Lucy's Cinnamon Thin Cookies Report Card

The Good Stuff:

If you like cinnamon and you enjoy cookies, Lucy's recipe is a winner (just like their sugar cookies). And the convenient snack-size packs are great for tossing into the lunch box of a child who's going to school or someone who might want a snack with their afternoon tea while at work.

What Could Change:

As noted above, these cookies are certainly a little on the stiff side and if the taste of the cookies wasn't so superior, they would definitely not get a very high mark. Not only does the hard nature of the cookies make them a bit of a crunchy experience, but they really do have a crumb-factor of 11.5 on the Richter-scale. Make sure you have a napkin ready for all those crumbs or are able to eat them over the sink.

Mrs Leeper's Creamy Tuna Pasta

Mrs Leeper's Creamy Tuna Pasta
Photograph Copyright 2012 by Kelsey Wyatt

There are what seems like a hundred different "Helper" style meals in the average grocery store that combine some combination of meat (or fish), cheese and pasta into a big bowl with all sort of different seasonings included. Unfortunately, all of these hodgepodge style meals are such that wheat flour is a primary ingredient due to the noodles.

Without tripping too much on the toes of Betty Crocker and her legion of "Helper" meals, the Mrs. Leeper's folks have created a series of gluten-free pasta options that utilize corn pasta instead of wheat flour pasta as Betty has been so apt to do these many years. And the use of corn pasta is likely a good choice as the other option for such pasta dishes has usually been rice pasta and as anyone who is familiar with different types pasta is aware, rice pasta is rather delicate and corn pasta has a bit of strength to it.

Mrs Leeper's Creamy Tuna Pasta
Photograph Copyright 2012 by Kelsey Wyatt

If one were to compare "Tuna Helper" to the cloned version from Mrs. Leepers, the overall taste is a little different simply because corn pasta offers a different type of taste anyway, but the cheese sauce tastes different too, and this is likely on purpose as Mrs Leeper's probably needs to differentiate Creamy Tuna from Tuna Helper anyway for proprietary reasons.

Regarding the taste of the pasta as it was meant to be eaten with the added milk, butter and tuna, the meal is what one would expect for the combination of these particular foods and it would seem that the company's long history of offering gluten-free pasta in various formats has given them a lot of time to experiment with different recipes. The company also offers a variety of different pasta meals with combinations like Beef Stroganoff, Cheeseburger Mac and Beef Lasagna. 

Their Creamy Tuna recipe is a fun meal to try if you're willing to mix up all those ingredients and let it simmer for a year and a half (well, perhaps just twelve months as it likely depends on the type of pan you use and the quality of its heat transference). Such meals do tend to require very little preparation and a long amount of time spent on the stove so it's best to be patient when making such a meal.

Mrs Leeper's Creamy Tuna Pasta
Photograph Copyright 2012 by Kelsey Wyatt

As the back of the box would indicate, it's necessary to have some milk, tuna and butter on hand to mix in the pan although if someone were short the tuna, it might be possible to just make the plain pasta with the cheese (although, why would you? that would mean you were going to a lot of trouble to make a glorified version of macaroni and cheese)

Assuming you're patient enough to see this meal to its conclusion, these sorts of recipes do generally suggest that the cook allow the finished meal to settle for a bit in the pan after the pasta is at the desired consistency and this wait is a fairly important part of getting a good result out of this recipe as the cheese mixture will really firm up and adhere to the pasta much better if it's allowed to sit for just a short while after it's finished on the stove. Impatient cooks might find that the finished meal is too soupy. This is easily avoided by leaving it on the stove for a while without the heat on. About five minutes is all it needs.

The calories and fat in this particular meal aren't too out of line with one might assume the would be in a meal that was composed of a bunch of pasta, cheese and some tuna and so while it can be tempting to dump the entire batch into a large bowl and have at it, that's probably not an activity that anyone outside of a marathoner should consider.

Mrs Leeper's Creamy Tuna Pasta
Photograph Copyright 2012 by Kelsey Wyatt

Mrs Leeper's Creamy Tuna Pasta Report Card

The Good Stuff:

For anyone who has ever had Tuna Helper and had to switch over to a gluten-free lifestyle due to allergies, this particular Tuna Helper clone is a decent replacement and the corn pasta does hold up rather well to the rigors of boiling so the time that the mixture must simmer and settle isn't a problem and the end result has a pleasing consistency. 

What Could Improve:

The final verdict on this pasta is that it's a suitable replacement for the Betty Crocker style of tuna and pasta, but it could use a bit of extra kick with the seasonings that are included with the cheese mixture. It's also a good idea to toss some extra tuna in as the recipe seems to low-ball it on the amount that would work well for the overall mixture.

Amy's Gluten Free Cheddar Cheese Burrito

Amy's Gluten Free Cheddar Cheese Burrito
Photograph Copyright 2012 by Kelsey Wyatt

Burritos are a tough sell when they don't have a tasty flour tortilla wrapped around the beans, cheese or whatever ingredients might have been part of the maker's recipe and when considering the alternatives are usually wraps like corn tortillas, sometimes it's a better decision to just go with some enchiladas or tamales as those foods always have corn tortillas and can be made without the influence of wheat flour.

This means that for a company to create a burrito that doesn't otherwise taste like a poor substitute for the real thing, a good amount of creativity must go into the recipe for a gluten-free burrito because it's really easy to tell when the ingredients just don't approximate a wheat flour tortilla well enough. 

Amy's Gluten Free Cheddar Cheese Burrito
Photograph Copyright 2012 by Kelsey Wyatt

Individuals who might not consider themselves true burrito connoisseurs and fans of the popular Mexican food might not care too much whether a gluten-free burrito tasted just like the "real thing," but as the wheat flour tortilla does often provide a rather specific type of taste, it's important that whatever recipe is used that it can stand well on its own or in comparison to a wheat flour version. 

 For Amy's Gluten-Free Cheddar Cheese Burrito, it would seem as though looks can be deceiving because this variety of frozen burrito is definitely not the most attractive when it comes out of the wrapper (it sort of looks like a sponge up close). Of course, after it comes out of the oven the taste is certainly more impressive than the appearance would lead anyone to believe.

Regarding the preparation of the burrito, it's recommended that (like most frozen burritos) the best experience to be had for the finished product is through about twenty minutes in the oven instead of two minutes in the microwave as it will be less likely to be mushy on the outside and frozen on the inside if it spends time in a regular oven. Be aware that if the temperature is wrong in the oven that one of these burritos will probably split apart, but this doesn't negatively impact the taste.

Amy's Gluten Free Cheddar Cheese Burrito
Photograph Copyright 2012 by Kelsey Wyatt

Frozen burritos are definitely something that people tend to eat in mass quantities when they're just not interested in making a full dinner since it doesn't matter whether the time is taken to put the burrito in the oven or nuke it in the microwave as there's zero preparation and the cleanup is usually just a single plate. 

But since the majority of frozen burritos are filled with a great deal of gluten, this simple snack is often out of reach. Fortunately, gluten free food companies and manufacturers who delve into gluten free products have started to get with the program with new gluten free burritos.

The nutritional content of this particular burrito is fairly respectable although nobody expects a burrito to be that healthy. Some people might suggest the beans are healthy, but more often than not the beans are fried anyway, so the health content is hidden behind a mask of sodium, cholesterol and fat. 

For this particular burrito, eating more than one might get you in trouble with the sodium gods, so it's probably best to pair the burrito with some rice or perhaps a cooked vegetable. It's also a good snack in the afternoon when lunch wasn't enough or perhaps if there's a toaster oven you can employ at work.

Amy's Gluten Free Cheddar Cheese Burrito
Photograph Copyright 2012 by Kelsey Wyatt

Amy's Gluten Free Cheddar Cheese Burrito Report Card

The Good Stuff:

The Amy's crew has done a pretty great job with their recipe and while the consistency of the burrito when it comes out of the freezer might be a little odd as far as visuals go, the end result after it's cooked in the oven (even if it explodes as mine did) is really good. 

The package says "burrito" and that's exactly what you get when you eat one of these things and the great thing about eating one is that it doesn't seem to matter that it's gluten free as it doesn't taste like anything is "missing" from the finished product. And really, the number one recommendation that a gluten-free food might earn is that it doesn't taste like it's missing something. And this particular burrito just happens to taste great as well.

Things to Improve:

There are no major flaws with this particular gluten-free food and it likely rates much higher than the similarly marketed Glutenfreeda Gluten-Free Burrito as it's less expensive and just tastes better. Amy's Gluten-Free Cheddar Cheese Burrito is definitely recommended if you like burritos and want one that's easy to make and delicious to eat. Just don't feel weird that you're eating something that looks like a sponge.

Crunchmaster Multigrain Crackers Roasted Vegetable

Crunchmaster Multigrain Crackers Roasted Vegetable
Photograph Copyright 2012 by Kelsey Wyatt

When walking down the snack aisle, which will be filled with tons of different cookies and crackers, the one thing that shoppers can count on is that just about every item on the shelf will have made friends with wheat or gluten. And this is a shame since there are so many delicious flavors out there for crackers these days that just look like they should be ripped off the shelf and immediately devoured. 

For the gluten intolerant among us, this has required a search through various gluten-free boxes of crackers to try and find a snack that was a good approximation of a wheat-filled version. Most of the time the substitute ingredients used in such crackers (such as flax or even beans) are rather strong in and of itself and this can make various gluten-free crackers taste just a little bit too different to be an actual gluten replacement.

Crunchmaster Multigrain Crackers Roasted Vegetable
Photograph Copyright 2012 by Kelsey Wyatt

Sure the crackers might have some value on their own as a snack, but they still taste different enough from a wheat variety that if someone isn't a flax fan or isn't a big proponent of various alternative ingredients, they might not like some of the chips out there. Fortunately, this sentiment does not apply to Crunchmaster as these folks have seemingly made some terrific varieties of their chips and the flavors are a perfect partner for the gluten-free cracker varieties that are on the market right now.

It's worth pointing out that there are several different varieties of these crackers and they each seem to have a different strength and aroma when it comes to their flavor versus the actual taste of the cracker itself. Depending on the ingredients, sometimes it's an experience that tastes a lot like various grains while other varieties will seem to focus much more on the additional flavor such as cheese or white cheddar.

For the purposes of this review, the crackers chosen are the Crunchmaster Multigrain Crackers Roasted Vegetable variety and these crackers are definitely very flavorful and present a terrific option for a delicious snack. There's a really good balance between the taste of the basic cracker and the vegetable flavoring upon it so the cracker overall is a nicely balanced and crunchy experience.

Crunchmaster Multigrain Crackers Roasted Vegetable
Photograph Copyright 2012 by Kelsey Wyatt

The nutritional content on these crackers is pretty decent as well since the manufacturer goes out of its way to let buyers know that the crackers are free of saturated fat and have a fairly low overall amount of fat in each serving (which is a really good thing since it's way too easy to just toss an entire bag back in one sitting!)

Overall, these crackers are really good and they're a great option for someone who wants to provide a snack to guests but doesn't want to have to put up with a snack that is so obviously gluten-free that someone doesn't even have to look on the front of the cracker box (or bag as it were) to realize that they're gluten free. 

These crackers simply have a terrific taste to them and for anyone who puts these out in a bowl at a party on the snack table, it's likely that these crackers will disappear in seconds if people get a whiff of them or are lucky enough to have a taste. These crackers do stand well on their own and don't really need and accompaniment, but they'd probably be a great addition to a few slices of cheddar cheese (or any sort of snack cheese) and might be a great part of a snack spread at a small party that would include some grapes, cheese cubes and other basic snacks. 

Crunchmaster Multigrain Crackers Roasted Vegetable
Photograph Copyright 2012 by Kelsey Wyatt

Crunchmaster Multigrain Crackers Roasted Vegetable Report Card

The Good Things

On every front that counts - taste, texture and aroma - these crackers deliver. They're a zesty vegetable flavor that just tastes terrific. Out of all the varieties that Crunchmaster makes, these crackers are probably a little more zesty than the other varieties, but that's not a bad thing. If you're looking for a snack with a subtler taste, there's the white cheddar variety to check out as well.

Honestly, there aren't a lot of gluten-free crackers that can match the awesome taste of these crunchy, square snacks. If you're at all a fan of vegetable flavored snacks, these suckers will definitely be worth a try.

What Could Improve

There isn't anywhere to go when you're at the top. These crackers are tasty and would be a great way to satisfy that snacking urge.