So far on this blog, I have only reviewed products that I liked, or could at least tolerate (which often are the same thing for me in the GF world) but I promise that the one after this will put focus on something I didn't like. I just really prefer to tell people about something awesome they can eat over warning them what to avoid.
The Against The Grain (ATG) baguette was the first prepared bread I'd purchased since going GF that was actually good! I'd found some breads that fell into the "barely acceptable" category. The baguette used the ingredients that I seem to find have the best taste and texture. I know everyone is different, and that becomes a lot more clear when you become GF, so your tastes might run in another direction. I have found that my favorite alternatives to wheat flour have been potato starch (and flour) and tapioca. The only truly decent bread I make at home uses those two as the base (that recipe uses boiled potatoes) so really tend to gravitate towards products that use those ingredients. I am not a fan of white rice flour and avoid it when I can.
The baguette comes frozen in packages of 2. They are not cheap. Here in the middle of Oregon they cost $8 per pack. I often cut them in half so I get 4 servings from a package. At $2 each, I treat each piece with great care, but they are an amazing treat.
According to the company, each baguette has to shaped by hand, so much of the work that goes into production is slow and expensive work because it cannot be automated. The shapes are not uniform and usually vary significantly even between the two baguettes in the same package. They are roughly 12 inches long and 2-3 inches wide and somewhat resemble a 12 inch sub from Subway. The manufacturer suggests keeping the bread frozen until use and re-freezing any unused bread. They don't seem to endorse refrigeration. They should be good for several days after thawn if kept in the bag.
The package recommends allowing each frozen baguette to thaw for 30 minutes at room temperature or to microwave. I really prefer to microwave. I usually cut each baguette in half to make 2 sandwiches. If I'm only going to use half a baguette, I prefer to cut it in half while frozen. Often I will also score it along the line where I will split it later. 30 seconds for a half baguette gives you a steaming warm piece of bread. Hold it to about 20 seconds if you don't want warm bread.
When you split the baguette, it yields easily once you cut through the crusty outer shell. The interior of the baguette consists of a moist, tender bread with large holes throughout the loaf. This is typical of most breads I've seen that use these types of flours. Especially when warm, it is crusty outside with a warm, moist interior that is exceptionally flavorful. The large interior holes are excellent when filled with butter or cheese. The flavor is outstanding.
Like any bread with this base, it will get gooey if heated too much, but that can be a plus if you are making cheese bread. Split lengthwise, it makes an excellent sandwich bread. Cut into slices it is excellent for dips. Cut lengthwise it makes great garlic or cheese bread. Dried and crumbed it makes great bread crumbs.
I give this bread a solid 4 stars. It's high price and limited availability keep it out of the 5 star range for now, but that could change some day. The company also several other bread products that, so far, are unavailable in my part of the country. I really, really look forward to trying them! Excellent job Against The Grain!!
Friday, February 1, 2013
Sunday, January 27, 2013
Sam Mills' Pasta d'oro (lasagne corte)
Sam Mills has a fairly good selection of corn pastas. In this case, I am looking specifically at the Lasagne corte, which is essentially tiny lasagna noodles.
I am picky when it comes to GF products. I am an insatiable consumer of bread and pasta products before going GF and I am not satisfied by products that are close to the real thing. I am not so unrealistic as to think that I will aways find products that can match their glutenated counterparts, but I expect food, even GF food, to taste good, have an appropriate texture, and not be visually unappealing. It's a lot to ask, but I will continue to ask for this - we deserve nothing less!
Pasta in the GF world is one of those sticking points with me (like donuts). I have yet to find a rice pasta that actually tastes good and cooks properly, although I've found a few that I can tolerate. I was excited when I first learned about corn pastas last year. They are generally thicker and tougher than wheat pasta, but have good flavor and cook nicely (although they do require extra cooking time).
I purchased several Sam Mills' corn pastas on the same day, but I wanted to start my reviews with this one because it fits a very specific need that I had.
Like most corn pasta, this is a somewhat thick pasta. Although the noodles are only only about 1/2" wide and 1" long, they are close to the thickness of a full sized lasagna noodle. The flavor is mild but pleasant. They have a good mouth feel although they are not as pliable as I would like (probably due to thickness). They are durable when cooking and they work well with a little marinara and cheese over the top. I am sure they would do well in a lasagna casserole (which I plan to try). I was really surprised that I enjoyed them with just butter. Like eating an untoasted slice of GF bread, it is rare to find a GF noodle that is tasty with nothing but butter.
What made me truly happy with them was that they make a great noodle for soups. They don't cook apart and keep their texture in the soup. The corn flavor is a nice compliment to most soups I've tried. Although I wish they were not quite so thick, or they were larger to offset the thickness, overall this is a good product. I give it 3 1/2 stars (out of 5) only because the noodles are tasty just buttered. This is currently my favorite brand of GF pasta and I have several other forms that I will review some time in the future.
I am picky when it comes to GF products. I am an insatiable consumer of bread and pasta products before going GF and I am not satisfied by products that are close to the real thing. I am not so unrealistic as to think that I will aways find products that can match their glutenated counterparts, but I expect food, even GF food, to taste good, have an appropriate texture, and not be visually unappealing. It's a lot to ask, but I will continue to ask for this - we deserve nothing less!
Pasta in the GF world is one of those sticking points with me (like donuts). I have yet to find a rice pasta that actually tastes good and cooks properly, although I've found a few that I can tolerate. I was excited when I first learned about corn pastas last year. They are generally thicker and tougher than wheat pasta, but have good flavor and cook nicely (although they do require extra cooking time).
I purchased several Sam Mills' corn pastas on the same day, but I wanted to start my reviews with this one because it fits a very specific need that I had.
Like most corn pasta, this is a somewhat thick pasta. Although the noodles are only only about 1/2" wide and 1" long, they are close to the thickness of a full sized lasagna noodle. The flavor is mild but pleasant. They have a good mouth feel although they are not as pliable as I would like (probably due to thickness). They are durable when cooking and they work well with a little marinara and cheese over the top. I am sure they would do well in a lasagna casserole (which I plan to try). I was really surprised that I enjoyed them with just butter. Like eating an untoasted slice of GF bread, it is rare to find a GF noodle that is tasty with nothing but butter.
What made me truly happy with them was that they make a great noodle for soups. They don't cook apart and keep their texture in the soup. The corn flavor is a nice compliment to most soups I've tried. Although I wish they were not quite so thick, or they were larger to offset the thickness, overall this is a good product. I give it 3 1/2 stars (out of 5) only because the noodles are tasty just buttered. This is currently my favorite brand of GF pasta and I have several other forms that I will review some time in the future.
Friday, January 25, 2013
Review: Franz Bakehouse 7 Grain sandwich bread
I have sampled and experimented with gluten free foods of all sorts from many different manufacturers, but I chose to launch my reviews with Franz's new GF sandwich bread. I've been eating this since it was first released last year. This bread comes in two styles: Mountain White and 7 Grain. I have tried both and while I generally find the 7 Grain to be moister and to have better flavor, but when I get a Mountain White loaf that is extremely fresh, I actually prefer it to the 7 Grain.
If you have been GF for more than 10 days, you have likely suffered through eating many foods that are labeled "bread" but in reality are some dry, terrible-tasting concoction that is impossible to stomach without being toasted. Franz's has rescued us from this fate. Of the dozens of different kinds of "bread" I have tried, this is the only traditional sandwich bread I've found that is actually worth eating. It actually tastes better untoasted!
Pros: The bread is moist but it is not gooey or excessively brittle. The scent and the flavor are both excellent. For me, the ultimate test for sandwich bread is a PB&J and Franz passes the test with flying colors. It is widely available in the Pacific Northwest (Franz is based in Portland, Oregon) and I now see it in virtually every grocery store that sells Franz products. The 7 Grain has a little nuttiness to it and has an excellent mouth feel. It also makes excellent bread crumbs.
Cons: Like most GF sandwich bread, the loaf is very small and quite expensive (Market of Choice = $6.50, Walmart = $5.48). I find it is a little tough as toast, but that doesn't stop me from toasting it. It is so good that it can be scarce sometimes, although it looks like Franz has finally worked out their distribution challenges.
Overall: I strongly recommend this bread. Can't buy it in your area? Find a friend in the Northwest who will ship some to you! Call the company and see if they ship!! Yes, it really is that good. I've only found 3 GF bread products that I really like and this is one (Against the Grain bagettes and Chebe Bread being the others). I give Franz Bakehouse GF 7 Graind sandwich bread a solid 4 1/2 stars. It's probably as close to perfect as we GF eaters will ever have.
-Carl
If you have been GF for more than 10 days, you have likely suffered through eating many foods that are labeled "bread" but in reality are some dry, terrible-tasting concoction that is impossible to stomach without being toasted. Franz's has rescued us from this fate. Of the dozens of different kinds of "bread" I have tried, this is the only traditional sandwich bread I've found that is actually worth eating. It actually tastes better untoasted!
Pros: The bread is moist but it is not gooey or excessively brittle. The scent and the flavor are both excellent. For me, the ultimate test for sandwich bread is a PB&J and Franz passes the test with flying colors. It is widely available in the Pacific Northwest (Franz is based in Portland, Oregon) and I now see it in virtually every grocery store that sells Franz products. The 7 Grain has a little nuttiness to it and has an excellent mouth feel. It also makes excellent bread crumbs.
Cons: Like most GF sandwich bread, the loaf is very small and quite expensive (Market of Choice = $6.50, Walmart = $5.48). I find it is a little tough as toast, but that doesn't stop me from toasting it. It is so good that it can be scarce sometimes, although it looks like Franz has finally worked out their distribution challenges.
Overall: I strongly recommend this bread. Can't buy it in your area? Find a friend in the Northwest who will ship some to you! Call the company and see if they ship!! Yes, it really is that good. I've only found 3 GF bread products that I really like and this is one (Against the Grain bagettes and Chebe Bread being the others). I give Franz Bakehouse GF 7 Graind sandwich bread a solid 4 1/2 stars. It's probably as close to perfect as we GF eaters will ever have.
-Carl
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