Snikiddy Baked Fries

Snikiddy Baked Fries
Photograph Copyright 2012 by Kelsey Wyatt

French fries are quite often covered in delicious types of toppings and flavored dusting that always seem to be rife with wheat and this means that most of the time, the conversation held at the table of someone who needs gluten-free items will go something like this:

Do your fries have a topping?

Yes.

Is there wheat in the mixture?

Let me check with the kitchen.

(waiter comes back after an agonizing thirty seconds)

Yes.

Snikiddy Baked Fries
Photograph Copyright 2012 by Kelsey Wyatt

And even if the fries don't have a topping and they're free of gluten, they've very likely been put into a fryer with other assorted wheat-laden items and this means that it's almost impossible to guarantee that even the plainest french fries have been created with gluten-free cooking in mind.

Sometimes a restaurant will offer a gluten-free fryer (this option is usually accompanied by a larger than average selection of gluten-free menu choices), but not every restaurant or snack maker has caught onto the need for gluten free toppings.

While Snikiddy Baked Fries aren't the same sort of fries that might come on the side of a cheeseburger at a diner, they are a tasty snack that resembles a fry in shape and also has a fun seasoning on them. The flavoring covering the fries has ingredients like garlic, onion powder and turmeric, to give you an idea of the sort of taste that might be expected of this snack.

One of the positive elements of the company that makes this snack is that they confirm on their packaging that they do indeed segregate the facilities which create gluten-free food from those foods that do include wheat or gluten. It's worth pointing out for individuals who have Celiac disease, however, that there are areas of the factory that include the production of foods with soy and wheat.

Snikiddy Baked Fries
Photograph Copyright 2012 by Kelsey Wyatt

As far as the nutritional content is concerned, this snack does have a solid amount of calories in it, but it's not going to be a huge dent in anyone's diet. There are a few grams of fat more than might be appropriate for a snack, so this probably means that eating these crispy fries is supposed to be a treat and not a regular occurrence.

The general taste of this snack is something akin to Funyun (if you've ever had that onion-infused snack) and they're pretty light and crispy as well. They definitely don't have nearly as strong a smell as Funyuns though so don't think you have to eat them in seclusion so as not to let the world know you love onions.

Overall, this snack is pretty fun to eat and if you like the flavors included on the ingredients list, it's something that would be a nice midday snack or something to eat on a hike. It's kind of messy though so it's probably a good idea to have some napkins around. The messy factor is also a good reason to eat this snack outside or while over an area where it doesn't matter if there are a ton of crumbs around.

Snikiddy Baked Fries
Photograph Copyright 2012 by Kelsey Wyatt

Snikiddy Baked Fries Report Card

The Good Stuff:

This is a fun and tasty snack and the best way to describe it is that it's a seasoned potato chip that just happens to be in the shape of a fry. Definitely worth trying if you'd like a seasoned potato type snack.

What Could Change:

The fat content in this snack is kind of high and while it's not something that would scare anyone away completely from eating it, downing an entire bag probably isn't recommended. A few handfuls here and there in the middle of the day are probably the best way to enjoy this snack.

Simply Shari's Gluten Free Pepperoni Pizza

Simply Shari's Gluten Free Pepperoni Pizza
Photograph Copyright 2012 by Kelsey Wyatt

Pizza is a nearly universally loved type of meal and gluten-free food manufacturers are certainly aware of this since there are probably several dozen types of pizza options out there for people who can't eat wheat flour. And it's appropriate to say that in the last few years, food makers have learned from their initial mistakes regarding pizza and no longer expect gluten-free eaters to consume cardboard-like platters that taste like imitation pizza with a saltine cracker crust.

Simply Shari's Gluten Free Pepperoni Pizza
Photograph Copyright 2012 by Kelsey Wyatt

With Simply Shari's Gluten Free Pepperoni Pizza, the evolution of  gluten-free pizza has approached a decent point where the crust is a little more forgiving than a saltine cracker even if it's not going to remind anyone of a deep-dish Chicago style pie. A generous number of pepperoni slices cover the average pizza although this frozen entree does seem to skimp a bit on the cheese and sauce. Perhaps the manufacturer was concerned that their crust couldn't take the extra weight of more toppings (it would likely be just fine).

While there are a few servings within a single box, anyone who is eating this pizza as a meal probably should try to share it as then it would exist as nothing more than a snack before the real meal. Eating the whole thing will pack a fairly significant caloric punch (at about 600 calories for the whole pizza), but over the course of the day this shouldn't be a huge issue unless someone is particularly interested in dieting and wants to restrict calories at every meal.

Simply Shari's Gluten Free Pepperoni Pizza
Photograph Copyright 2012 by Kelsey Wyatt

Like many gluten-free products, this pizza is labeled with various assertions that it's "all natural" and healthy, but the one thing to look out for is the sodium. Eating the whole pizza will just about take care of your sodium allotment for the entire day at 2000 mg and if you're on a low-salt diet, this pizza should probably be off your menu considerations. The pizza isn't really all that large so it's probably the pepperoni that's causing the sodium level to fly upward toward the stratosphere.

The taste of the pizza would likely be enhanced by the addition of more cheese as the sauce and pepperoni are somewhat spicy and have more than an expected kick to them. But if spicy pizza with some zest is something that pleases you, this pizza will probably do the trick. The experience overall as a gluten-free entree is likely enough to warrant a purchase of a few of these pizzas on sale, but it's definitely something that tastes gluten-free and is just a little different than the "real thing." 

Simply Shari's Gluten Free Pepperoni Pizza
Photograph Copyright 2012 by Kelsey Wyatt

And that's the true test of any gluten-free item: whether the finished product is noticeably gluten-free or whether it's indistinguishable from the wheat-flour filled type.

Simply Shari's Gluten Free Pepperoni Pizza Report Card

The Good Stuff:

This pizza tastes like a pizza should and the recipe for the crust is more than adequate. The size is a little small, but is probably appropriate for a single meal so if you're eating this pizza with someone else it's best to pick up a pair of them. 

As pepperoni pizzas go, it's a little spicier than most, so that's something of which to be aware when biting into the cooked and ready pie.

What Could Change:

This pizza has an utterly magnificent display of sodium within its ingredients and since the entire pie is (likely) just going to be eaten by a single person, cutting down on salt the rest of the day is highly recommended. Eating this pizza should be a treat and not a daily occurrence. The pizza could also be a little more generous with the cheese although that might push the sodium levels even higher, so maybe that's just a pipe dream.

Sunkist Orange Gummies

Sunkist Orange Gummies
Photograph Copyright Kelsey Wyatt 2013

All right, so "gummy" candy isn't exactly something of which people regularly associate wheat-laden ingredients, but apparently some gummy candies must have wheat in them because Sunkist goes out of its way to suggest that their orange gummies are gluten-free. This leads this writer to believe that it's probably worth taking a look on the ingredient lists of other, similar foods (perhaps those bear-shaped gummies) to see if there's anything that might seem unfriendly to a gluten-free eater.

Sunkist Orange Gummies
Photograph Copyright Kelsey Wyatt 2013

In the world of gummies, there are certainly a number of different types of shapes and flavors and they are primarily going to be in some sort of fruit flavor and Sunkist Orange Gummies are no exception. And in fact the company seems not only to offer a classic, smooth type of gummy candy, but they also have some sort of gourmet style of gummies (gourmet gummies? sure, why not) and a few others that offer varying degrees of squishability (should be a word, I realize that it is not) and juiciness.
For anyone who enjoys oranges and orange flavored food (and there must be a lot of us because why else would Sunkist provide an entire box that was comprised solely of orange candy?), these gummies will fit the bill as far a s gluten-free, fruit-flavored snack is concerned, but I doubt anyone is going to form a serious candy addiction to the little fruit pellets. The fact that they're gluten-free simply gives those of us with a reason to eat gluten-free foods a free pass to indulge in candy with the knowledge that they don't have any bad ingredients.

Sunkist Orange Gummies
Photograph Copyright Kelsey Wyatt 2013

Of course, if one is concerned at the nutritional content of these little candies, it might be best to eat an actual orange. After all, does one really expect that candy or imitation fruit pellets are going to be a healthy option? Sure, most companies try to suggest that you can get "vitamins" from their fruit candies, but since very few of them actually include real fruit juice, getting one's vitamins in this manner is likely suspect activity.

But based on pure taste, Sunkist Orange Gummies do fit the bill and are going to please anyone who likes gummy candy and also needs the assurance that a type of candy is gluten-free.

Sunkist Orange Gummies Report Card:

Things They Did Right

These gummies do their job. Juicy little orange "slices" that have a good orange taste to them (yes, they actually taste like the flavor orange instead of something that almost tastes like orange like apple flavored and grape flavored candies tend to do) and a pleasing consistency for a gummy candy. Not too dry, not too juicy and a nice gumminess (yes, I know, not a word, but it's more descriptive and appropriate than the similarly hued chewiness).

Sunkist Orange Gummies
Photograph Copyright Kelsey Wyatt 2013

Things to Improve
You can't really improve on standard gummy candies, but if given the choice between these candies, the Sunkist "Orange Slices" or the more expensive Sunkist "Fruit Gems," the simplest snack will probably be these gummies. They are unadorned, without any sugar coating, unlike the other gummy candies from Sunkist.

Beanitos Pinto Bean & Flax Chips

Beanitos Pinto Bean & Flax Chips
Photograph Copyright 2013 by Kelsey Wyatt

Flax is something that has been touted as a type of "super food" in recent years and a number of manufacturers who have been making health food have been attempting to include flax in their ingredient list so as to suggest that their food is going to help fight everything from heart disease and diabetes to breast cancer and weight gain. While most of the studies suggesting such results are in their infancy, it's likely safe to say that flax is something that certainly won't harm anyone.

And it's a rather handy ingredient to have in any gluten-free meal that is made in such a way that it's supposed to mimic a type of food that would ordinarily have regular wheat flour in it. Since flax is something that isn't just touted by gluten-free advocates, but which is also seen as a healthy part of a natural diet, flax-laden entrees are starting to appear on many store shelves even if a store doesn't have a dedicated health food or organic section.

Beanitos Pinto Bean & Flax Chips
Photograph Copyright 2013 by Kelsey Wyatt

Most chips contain some sort of wheat flour in them even if they're a corn-based chip (it's usually in whatever coating goes onto the chips to flavor them) and so even purchasing a bag of corn chips can result in problems because just about everything has some wheat flour in it. 
Fortunately for Beanitos Pinto Bean & Flax Chips, they are not only wheat-free, but also include a hefty amount of natural and healthy ingredients so the chips are probably something that would attract more than just the gluten-free crowd.

Of course, the big question is whether someone might enjoy the chips whether they need to eat gluten-free products or not. And the one thing that might prevent total enjoyment of these chips is that they're not really just "cheddar cheese" flavored. They would definitely be more accurately labeled as "nacho" flavored as they do have a zest to them that is rather unexpected. It is just this writer's opinion that something labeled as "cheddar' shouldn't taste.... spicy.

So the best way to think about these chips (well this particular flavor anyway) is that they're a grainy sort of bean-like nacho chip. They have a kick to them and even seem to be somewhat dry (only way to describe them) so after you have a few handfuls, you might want to chug a giant glass of water. They seem to be a decent snack if you eat about a dozen of them, but going any further seems to lessen the overall taste as they're fairly dry.

Beanitos Pinto Bean & Flax Chips
Photograph Copyright 2013 by Kelsey Wyatt

The biggest attraction for these chips is likely that they're completely full of all sorts of healthy ingredients (the text on the bag goes far in suggesting this as they seem to be corn free, soy free, potato free and are even kosher... among many other positive attributes). These chips definitely taste as though they're made of pinto beans. It's almost like you're eating nacho flavored pinto beans in chip form.

Which might be more acceptable if the bag would lead one to believe that the chips were actually spicy and not just a mild cheddar flavor. If you're not a fan of spicy chips, you probably won't prefer this flavor of Beanitos (the company makes more than one flavor).

Beanitos Pinto Bean & Flax Chips Report Card

What They Did Well:

There are a ton of gluten-free chips out there that all have different flavors and these chips actually provide a rather unique taste experience. They're not a corn or potato chip and are actually very "beany." Something worth trying if you'd like a different chip-eating experience. They're also filled to the brim with all sorts of healthy elements (beans are quite healthy regarding their nutrients) and so as a snack, they're probably one of the best things you could munch on.

Beanitos Pinto Bean & Flax Chips
Photograph Copyright 2013 by Kelsey Wyatt

What could Improve:

These are nacho flavored! Don't let the bag convince you that it's just cheddar in there. They are spicy and crisp and can be mildly overwhelming in large quantities. 

They're also somewhat dry (yes, I know chips are always dry, but these seem excessively so... perhaps it's just a lack of grease like potato chips tend to have) and this can wear on the taste buds after a few chips. Best eaten in small quantities or as part of a meal and not the main component.

Lundberg Risotto Alfredo Parmesan Cheese

Lundberg Risotto Alfredo Parmesan Cheese
Photograph Copyright 2012 by Kelsey Wyatt

Lundberg makes a number of gluten free rice-based entrees such as various types of risotto and rice cakes and if you're interested in something cheesy, the Parmesan cheese alfredo style risotto might be the ticket. One of the constant elements of many of the offerings from this company is that they like to put a hint of garlic into just about everything they make and this is likely the case here as well as this flavor seems to have a bit of a kick to it (which could be garlic or some other sort of similar spice).

Lundberg Risotto Alfredo Parmesan Cheese
Photograph Copyright 2012 by Kelsey Wyatt

It's also worth pointing out that making Lundberg Risotto Alfredo Parmesan Cheese does require a little practice, as it's quite easy to end up having a rather mushy bowl of something that's supposed to resemble rice rather than a type of food with the proper definition and separation of a classic bowl of risotto. I haven't been able to make risotto that looks like what is on the front of the box (and I've tried a half dozen flavors at this point).

So advice for anyone who hasn't made risotto before: read the back of the box for the directions and don't try to treat this meal as a regular bowl of rice. Risotto is different and it's made differently. Just like regular rice, risotto does have a pretty decent calorie count so nobody's diet will be torpedoed by eating a bowl of this particular dish.

Despite the alternative cooking method that is required (the rice is sauteed and not just added to a boiling pot of water), anyone who likes flavored rice dishes should enjoy - or should be able to find a flavor of risotto to enjoy - something of what the Lundberg folks have to offer. Their boxed risotto options are all organic and gluten free and are usually not priced too extravagantly either.

Lundberg Risotto Alfredo Parmesan Cheese
Photograph Copyright 2012 by Kelsey Wyatt

Lundberg Risotto Alfredo Parmesan Cheese Report Card

What They Got Right:

There are many different flavors of risotto that are available from Lundberg and chances are there's a flavor to suit anyone's tastes. The alfredo Parmesan flavor is definitely one of the milder varieties, so if you're looking for a nice accompaniment to a simple chicken dish or some meaty main course, this might be the best flavor to choose. It's also likely fine as a main dish as well or perhaps as a lunch option.

What Could Improve:

There needs to be a section of tips on the back of this box to teach people who aren't able to make a classic plate of risotto. Seriously. This is like the Olympics of rice style dishes. Perhaps this author just isn't a saute master. Yet.

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).