All But Gluten™ Review

A plate of gluten-free goodies I brought to an event; easy for me and truly gluten-free for those that need it

Thank you to All But Gluten™ for providing complimentary samples for my review.



For the gluten-free crowd, a new product line is emerging from Weston Bakeries Limited that promises to “rekindle your love of baked goods.” 

With a nice range of offerings from white and whole grain loaves, pizza dough, brownies, muffins and macaroons, All But Gluten™ further demonstrates how gluten-free options have really hit the mainstream.

The Canadian-based company boasts that the products in this soon-to-be national line are even available in the Safeway bakery aisle. Have a quick need for some gluten-free goodies for a party or some bread for your kids’ PB&J sandwiches? They’re not tucked away in the freezer section, it’s right there next to the standard bakery fare. Some might argue that this matter of convenience makes it the greatest thing since, well, sliced bread.

My kids liked the bread, especially for “egg in the hole” or toast and the cinnamon raisin loaf worked very well for French toast (this recipe is in my cookbook as well).

To make "egg in the hole", using a small glass or cup, cut a hole in the center of the bread. Heat a non-stick pan to medium or medium high. Either butter both sides of the bread or put olive oil (better for those with a dairy intolerance) in the pan. Place the piece of bread with the hole into the pan (you can also grill the circle if there's room). Crack egg on the counter and then immediately place in the center of the bread. Lower the heat slightly if the egg is sizzling very high. Season with salt and pepper. Once egg is brown on the bottom and the white is almost all set, add some more olive oil to the pan, carefully turn over and cook the other side. We like ours over medium (a bit runny) so cook based on your taste.

My kids' favorite breakfast: Egg in the Hole!

In addition to the convenience, it’s reassuring to know that all of their gluten-free products are made in a dedicated facility so there is no risk of cross-contamination. The products are also enriched with vitamins and minerals and made without dairy as well. Some of the ingredients used are not the most natural/healthful but that is often the case with many gluten-containing products as well. I preferred the whole grain bread over the white.

Need something on the go? How about one of their muffins along with some fruits or veggies and nuts. I would consider it more of a treat but everyone once in a while, that's ok.

The bottom line is it’s great that so many companies are hopping on board with providing gluten-free products. The more that’s offered, the more options non-gluten eaters (whether by choice or necessity) will have and more included they will feel as general consumers. 



The All But Gluten™ products are now premiering in the San Francisco Bay Area and can be found in most Safeway grocery stores. If you do not live in the Bay Area, keep an eye out for them soon.

Gluten-free Margherita Pizza recipe

That's me, serving the GF Pizza while everyone waits patiently

Last month, I taught a Gluten-Free Baking class. It always gives me pleasure to see people get excited about good tasting food. I think this is especially the case with gluten-free because there is a lot gluten-free food out there that isn't good.

For this recipe, once you make the dough, the rest is easy. And now that it's summer with so many wonderful tomatoes and fresh basil, you can make this dish any night of the week. There are three things that I do think are important:

• Pre-cook the crust for 5 minutes
  
• Use tomato slices that aren't too juicy
  
• Remove some of the moisture from the fresh mozzarella slices
  

Since the recipe is straight forward, let's get right to it. I have to say, it was one of my best creations. I hope you'll try it.

Gluten-Free Margherita Pizza

1 gluten-free pizza crust (recipe here)
2-3 fresh tomatoes, sliced (cut in half first, squeeze a little to remove some juice, then slice)
1 lb fresh mozzarella, cut into slices and placed on a plate with either a paper towel or kitchen towel to absorb moisture
2-3 tsp olive oil
1/2 tsp sea salt
Handful of fresh basil

1. Prepare crust. If you don't have a pizza stone, use a round baking sheet. Make sure to use the parchment paper and the cornmeal. Also, if you prefer a thinner crust, divide the dough between two sheets.

2. After the dough has pre-cooked for 5 minutes, remove from the oven. First, layer the tomatoes on the dough, leaving space for the crust. Top with cheese and then drizzle olive oil all over. Sprinkle salt and then place basil leaves on top.

3. Bake another 7-10 minutes or until crust is brown and cheese is melted. For a crispier crust, slide dough directly onto oven rack for the last 3 minutes (place a baking sheet under to "catch" the cornmeal).

4. Cool about 3 minutes and then enjoy. You are welcome.