Monday, January 21, 2008


Let's burn off some of this pre-labor energy by writing some overdue reviews for Go Dairy Free before Alisa fires me, shall we?

Authentic Foods Pie Crust Mix (gluten, wheat, and dairy free)

This made-from-almonds crust has a shortbread-y feel and taste that our whole family enjoyed. It is definitely made for sweet, not savory fillings. Scott and I think it works best with a creamy/custard filling. We filled ours with dairy-free pumpkin pie filling and it was lovely. (Yes, I should have covered the crust edges with foil. I forgot. Oops.) As with so many gluten-free products, you can't expect this crust to bake up like a wheat one would. But we really enjoyed the almond flavor and texture, especially with a smooth filling.

Ingredients: rice flour, natural almond meal, evaporated cane juice, tapioca flour, cornstarch, cinnamon, potato starch, vanilla, salt

We mixed in 1 large egg, 2 tablespoons plain soy milk, and 4 oz. of shortening. One package makes one crust.

Kinnikinnick Chocolate Cake Mix (gluten, wheat, and dairy free)

We liked this chocolate cake mix for many reasons, the most important being: it tastes like chocolate. Deep, dark, cocoa-y chocolate. Mmmm. I frosted it with dairy-free chocolate glaze.
I tend to like the texture and moistness of gluten-free mixes like those made by Namaste Foods, whereas Scott prefers a drier texture and finer crumb. This Kinnikinnick cake was just what he likes. Don't get me wrong, it is not a dry cake, nor was it disliked by anyone in our house. It's just a slightly different texture than other gluten-free mixes we have tried, which I think is a good thing. If at first you think you don't like gluten-free mixes, try, try again.

Ingredients: Sugar, potato starch, white rice flour, cocoa powder, sweet rice flour, KinnActive baking powder, guar gum, salt, pea protein, sodium bicarbonate, pea starch, pea fiber.

We made the cake with 4 eggs, 3/4 cup oil, and 3/4 cup cold water. The mix makes two 8x8 cakes or one 9x13 cake.

Kinnikinnick Pancake and Waffle Mix (gluten, wheat, and dairy free) (shown here with mixed berries)

I love this pancake mix. The kids eat it not knowing that it is any different from our usual pancakes. Scott said the only difference he could detect is that this batter is slightly sweeter than other mixes/recipes we've made. He doesn't mind the sweetness; he was just being pressured by his wife to comment on what, if any, differences he detected. I like the pancakes we make with this mix because I don't feel as if I have a lump of dough sitting in my stomach after I eat them. And I feel smug about feeding them to the children. "You're eating pea protein and liking it! Mwaa ha ha."

Ingredients: Pea starch, white rice flour, cornstarch, sugar, tapioca starch, dextrose, defatted soy flour, whole egg powder, KinnActive baking powder, inulin, pea protein, pea fiber, fructose, salt, cream of tartar, sodium bicarbonate, sodium, carboxy methylcellulose, vanillin, guar gum.

We mixed in 1 egg, 3/4 cup plain soy milk, and 1 tablespoon of oil with one cup of mix. One bag makes about 3 batches of pancakes. The mix does contain whole egg powder.


  1. Those all look positively delicious! (oh shoot, now that cereal commercial is stuck in my head). How's the baby voodoo going?

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