Made by the Goddess Cookie Company and baker Caryn Sheckler, they are made with only the finest ingredients, with no junk or fillers.  They are free of a number of common allergens including peanuts, oats, wheat, dairy, casein, soy, and trans-fats.  They are, however, almond based, so if you have a nut allergy they should be avoided.  For those of us without one, the almonds give a wonderful texture with a thick outer crust surrounding a moist chewy center.  If the label had not listed almonds as the main ingredient I would have had no reason to suspect it.

In the case of Kali, she had a hearty ginger taste with chunks of ginger.  This is what we should expect from every gingersnap.  It is rich, mouth filling, with a spicy warm taste that lingers comfortably long after every bite.

Besides Kali, there is also Venus (Double Chocolate), Freya (Currants and Spices), Tara (Coconut), and Arasy (Apricot and Cinnamon).  And, for those Vegans out there, Kali, Freya, Tara, and Arasy are all safe.

In the end, the pack of cookies I bought never made it home.  Instead, I ate them on the ride back. As for Mister Ed’s pronouncement, I agree:  They were the best gluten free cookies I’ve had so far.

If you have never taken a cooking class at the Kitchen Shoppe you will definitely be surprised at how it resembles a cooking show on TV.  Chef Amber is up front with a mirror above her and two TV screens to show you everything she does.  Two sous chefs were on hand to help with the cooking and to hand out the goodies that were on the menu.  Chef Amber has a great personality and her sense of humor comes through often making the class an enjoyable experience for the audience despite the product endorsements she makes during the whole class – which are to be expected.

This was not a hands-on class which meant we were observers in Chef Amber’s kitchen but we did get to sample each of the five dishes (plus variations.)  Each participant – we had 16 – had a table setting with water, white wine and coffee or tea as offered beverages.  Each time Chef Amber created a dish we got to taste the results.  Each of us got to take home the recipes of the day plus some handouts from Ms. McCahan. (One of which is about grain milling and includes wheat – I hope that did not confuse anyone.  It had no title and did not site the source though she did say in class where it came from.)

The recipes covered today ranged from quesedilas made with corn tortillas to a marble snack cake made with a rice/tapioca flour blend.  Chef Amber explained where her ingredients came from and how she had label checked to make sure we were getting gluten free items such as salsa, sauces and vanilla.  No one mentioned if the wine was gluten-free, but hopefully it was.

The folks in class included varied backgrounds from those with celiac disease to some with gluten intolerance to those with only an interest in gluten-free cooking.  Many of us were cooking for others with conditions. There also seemed to be varying levels of knowledge of methods of basic food preparation.  Chef Amber tried to cover the the variances by discussing each technique as if we had never done it before. Those of us familiar with yeast baking got an overly long re-education on it, but others were definitely learning it for the first time.

So what was my impression of the class? I have to say that in all I was disappointed in the class.

As someone who has been researching gluten-free diets for only a few months I was surprised that there was very little new information in this class for me.  I was expecting a well-researched class that talked about the variations of gluten-free cooking that I had only heard about but never seen.  Unfortunately all of the baked items in the class used the same rice/tapioca flour mix so there was little variation in flour blends.  The recipes presented were run of the mill as far as food fare goes and the results we got to sample ranged from not bad (the crepes) to pretty awful (the pasta – it was cold which made it worse.)  The snack cake was expectedly sandy as nearly all gluten-free baked goods are though it was a bit moister than most which made me wonder what it would be like tomorrow.

It was pretty clear to several of us in class that Chef Amber hasn’t had much experience with gluten-free cooking beyond reading and trying a few recipes to put this class on.  She also did not seem to understand one of the main reasons many of us were there – to make a better product.  She made one remark that I felt summed up her role in the experience.  She was discussing the toppings for the pizza she was making – carmelized onions, prosciutto, sauteed mushrooms – and said something to the effect of if you can’t have a great crust, at least the toppings will be good.  Something similar was said about the cake and frosting – implying that a not-so good cake can be made better by a good frosting.

This was a huge let down. What I wanted most from the class was a way to make a great tasting product with a normal texture.  Any of us can open a mix to get so-so results, what we want is great food with or without the toppings!

It was also disappointing that Ms. McCahan was not better prepared.  One question that several of us wanted an answer to was ”is there a difference between potato flour and potato starch.”  Both Ms. McCahan and Chef Amber said they thought nutritionally they weren’t different, but neither seemed particularly sure if they were interchangeable.  So we all left with that unanswered question.  I did look it up when I got home and they are not nutritionally the same nor are they interchangeable.  Seems that potato starch only contains the starch of the potato and potato flour contains the whole potato so nutritionally they are different and they would also act differently in recipes.  Potato starch and potato starch flour ARE the same thing.  These are the types of questions we had hoped to have answered.  My hope is that both Chef Amber and Ms. McCahan look this one up before their NEXT gluten-free class so they have the correct answer next time.

OK, that all sounds pretty negative I guess, but do I think I wasted my $49?  Absolutely not.

Though the class was not what I had hoped for, the experience of the class was very positive.  The tastes of various foods, the beverages, the learning environment – all of this was enjoyable.

But by far the most valuable aspect of this class, and something I wish could be carried forward in a food club of some kind, was meeting other local people who were also out there reading labels, trying restaurants and cooking some really good food.  I learned about what some local vendors were selling and that the local GF store in Dillsburg unfortunately closed two weeks ago.  We discussed failed recipes and our tips for storing all that flour in our freezers. There was lots of “Did you know…”  “Have you tried…” “And I saw the other day…” sharing.

The knowledge in this class definitely was with the students, not the teachers, and it felt good to be among a group all fighting the same battles.  That part of the experience was definitely worth the price of admission and then some.

If the Kitchen Shoppe wanted to improve this class, what could they do?  The best thing would be for Chef Amber to work with some real people who cook gluten-free on a daily basis who make good tasting, good textured food – better than what most of us do on a daily basis or can get from a box.  She could show different flour blends and which are best for what situation since they are not all created equal.  She and her attending nutritionist could do some additional research and be ready for the common gluten-free questions. And they could offer some really good food instead of the same old “not bad but not great” fare most people are familiar with.

Again, this class is worth taking to meet people with similar food issues and to enjoy an afternoon out, but unless you are very new to the gluten-free club you will not learn anything from the actual course.

Though advertised as having a high sugar content (11 Brix), described as being like candy, ours are rather neutral in sweetness, but full on flavor.  Very tomato-ey. Exactly the flavor for a salad or sandwich.  If anyone has tasted a slicing tomato like this, post it to the comments and I will plant it in a heartbeat.

All around it is a wonderful tomato and if you are looking for a cherry for your garden, this is the one I recommend.

Here are some places to buy them:

http://www.seedsofchange.com/garden_center/product_details.aspx?item_no=S13479
http://www.localharvest.org/matts-wild-cherry-tomato-seeds-C12442
http://www.whiteflowerfarm.com/4924-product.html

This is a great event.  Family friendly, great exhibits, and the food court is to kill for, though may give you a heart attack.  For anyone who is thinking of goingp some things to check out:

Lancaster Farming.  You can get a free issue at their stand which is worth checking out.  This is an excellent weekly newspaper about agriculture.  Though the focus is primarily PA and the surrounding areas, it also addresses national and world issues.  The latest issue has an excellent article on antibiotic resistance in animals and how it is effecting people.  Also opinion pieces about food security.

Milkshakes.  All the way down on your left when you enter the food court from the main exhibit hall.  Chocolate.  Vanilla.  Black and White.  You can’t go wrong.  Stand in line and wait it out.  They are worth it.

Fries.  These are immediately on your left when you enter the food court from the main exhibit hall.  This line moves quickly.  Even if you see it wrap halfway across the floor, you won’t be standing there long.

Fried veggies.  Directly across from the milkshakes.  You get a lot for the money and the onion rings are outstanding.  Mild onions with a slightly sweet batter.  Mmmm.

The Junior Rodeo.  There are two shows of the Pennsylvania High School Rodeo on opening day.  Go out and support the kids who do it, they put on a great show and work real hard.  Doing well here can earn them points towards a spot at the national competition.  There is no prize money for them plus they pay $50 per event they participate in.  Go out and give them the biggest applause and roar of the crowd you can.  It is their biggest reward.

The Professional Rodeo.  This rounds out the week and is on Thursday, Friday, and Saturday nights.  Tickets are reasonable at $15 for general admission and $25 for “VIP Gold Seating”.  On Thursday only children 12 and under are just $5.  I do recommend the upgrade to Gold Seating if it is in your budget because you are looking down directly onto the rodeo floor from the sides, like if you have 20-20 yard seats at a football stadium.  The rest of the seating curves around then ends and isn’t as good if the cowboys are pushed to the walls.

One final note: Parking prices have been raised this year to $10 per vehicle, so if you are going make sure to carpool.

Finding tasty quality products when on a restricted diet can be difficult and when you find something worth buying it is important to share that information with others.  So here I am recommending to anyone with a gluten issue to try Quinoa Qookies.

From reading my earlier cookie reviews, you know my biggest complaint so far is texture.  Thankfully, that is not a problem with these.  They nail a soft baked cookie nearly perfectly: soft, chewy, and with a light delicate crumb.  Combine that with a flavor that starts as coconut and honey, ending with brown sugar and molasses and this is a winner.  A pleasurable, high quality winner.

If you are on a gluten free diet, give Quinoa Qookies a try.  They are comparable in price to other similar items and more than worth it.  They are better than anything else I have found on the market yet.

Price: $4.95 for 3 Qookies.
Purchase at: http://www.quinoaqookies.com/

Note:  I did receive my Qookies as a sample from the maker, James Sklar.  This did not however influence my review.  If I didn’t like them I would not have written about them.

This  is the first gluten free alternative product I have eaten that tastes like the original.  Though Kinnikinnick’s donuts are very good and nice and cake like, they are still off.  These are not in any way.  Crisp, crunchy, crumbly, they fall apart in your mouth with a satisfying hint of honey.  After eating one, I had a second, and then a third before closing up the box they are that good.

I picked these up so that I can make a graham cracker crusted cheese cake.  If that works out well, other pies will follow. Results on that will be forthcoming.

Price: $4.29 for an 8oz package.

Purchased at: Giant Food Stores

For being such a whole grain, low sugar (4g/serving), cookie Andean Dream Quinoa Cookies are delicate, flavorful, and have a good texture.  Where some gluten free cookies feel like a mouthful of sand when you start to chew them, these come apart into big crisp crumbs that are a little chewy.  The orange essence is clean and lingers on the tongue for a few minutes after eating.  Each cookie is individually wrapped which makes them easy to grab and take with you.  Having bought quite a few boxes, since they were onsale, I toss some in my pocket whenever we are going out so I have a safe snack.

Price: $2.44 (onsale) for 7oz.  Regular retail is $3.49.  They are a worth it at either price.

Purchased At: Giant Food Stores

http://www.andeandream.com

Glotenfreeda's Chicken and Cheese Burrito

Ah, the comfort of a microwave burrito sliding out of the wrapper and onto a plate.  The Glutenfreeda’s Chicken and Cheese Burrito is fast, convenient, and tasty to boot.

Taste: It is a microwave burrito.  I don’t expect it to win any awards for cuisine, but found the flavors pleasant though lacking complexity.  Simple and straightforward, the taste stayed the same from the first bite to the last with no lingering after taste.  The chicken appeared to be a mixture of white and dark meat and paired well with the tomatoes and rice.

Value: For anyone buying dedicated gluten free products, this is quite subjective.  I was glad for the convenience and simple pleasure of the burrito, and given many of the other options the price was good, but would have been better if it was a bigger, say 6 oz.  That would make it a quick meal by itself with about 350 calories.

Buy It Again?: Yes.  Definitely.  Keeping a couple of these in the freezer let’s me grab something quick.

Price: 2.99 for a 4oz burrito.

Where Purchased: Wegmans

http://www.glutenfreedafoods.com/

http://www.glutenfreedafoods.com/burritos_chicken.html

For children, they can earn points to redeem for prizes, but besides that it encourages them to eat well, be active, and participate with their families and local community.

Parents can use this site to encourage their children as well as contact Ian’s Dietician with any questions.

All around it is just well designed, easy to use, and provides some resources I have not seen elsewhere.

http://imasuperfitkid.com/

I have eaten both the chocolate and vanilla varieties and recommend either without hesitation.  With the rising cost of regular donuts, $0.55/ea locally, $5.69 for a 6 pack of Gluten Free donuts is not too bad.  Check your local grocery store.  If they don’t have them, you can also order online at:

http://consumer.kinnikinnick.com/index.cfm/fuseaction/products.home/productcategoryid/17

Price: $5.69 for 6 donuts.

Purchased At: Giant Grocery Store.  Wegmans.