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I recently had the opportunity to sample quite a few products from Mixes from the Heartland (thanks Teri) out of Amarillo, Texas.  Here’s a list of the items that were included: Bean Soup Mix; Tex-Mex Pasta Soup Mix; Spinach-N-Chives Dip Mix; Beer Cheese Soup Mix; Cream of Mushroom Soup Mix; Apple Cinnamon Coffee Bars; Corn Bread; and Brown Rice Penne.  Now that’s a lot of sampling but, as always, I happily ate my way through each an every product so that you, my readers are well-informed.  Yes, it took a few weeks to work my way through but I am glad to help provide insights about new companies that cater to us Celiacs.  Oh, and Mixes from the Heartland must know that I am all about convenience because there were really minimal steps involved to turn their pre-packaged dry mixes into warm, satisfying meals, cool dips, and fresh bread.

First up was the Cream of Mushroom soup mix.  Now, I have to confess, I had no idea that each mix made so many portions (I have no sense of proportion – you should see my buying furniture, I think everything fits).  For this mix all you need to add is 2 tablespoons butter and 6 cups milk and whisk it until it dissolves.  It really could not be simpler – okay, you do have to stir it while it is heating, but come on – easy peasy.  In a few minutes (literally) I had a piping hot bowl of soup – and here’s the best part – the taste.  It was rich and creamy (and I used Skim Plus), full of flavor and not too salty (which is always a concern of mine with pre-packaged mixes).  In fact, none of their mixes were even remotely salty but still full of flavor.

For the Tex-Mex Pasta Soup there are actually 3 steps, one of which is adding the mix.  This time you simply brown and drain 1 lb. of sausage (they recommend spicy so who am I to argue).  You then bring 7 cups of beef stock to a boil and toss in the beef, crushed tomatoes (I used plain vs. spicy), and simmer for 15 minutes.  What you are left with is a hearty soup that will warm (and fill you) on the coldest of days – and I can personally attest to that.  It is definitely not a soup for sippers because this is a meal and a fully rounded one at that (well, toss a bit of cheese on the top like I did and you’ll be good to go).

The next soup that made its way into my rotation was a savory Italian Bean soup that was ready to go, again, in minutes.  All that is needed is 8 cups of water, 2 cups of crushed tomatoes, and if you like a bit of ham or sausage thrown in at the end.  I opted to keep my version vegetarian.  This mix was wonderfully spicy (but not overbearing) with three different varieties of beans that made for the perfect legume trifecta.  I have to admit I am not a fan of tomato-based soups but the 2 cups in this recipe was just the right amount so as not to be overly acidic.  The folks at Mixes from the Heartland clearly know what they are doing.

The final soup is one that I no longer see on their site but I hope it will soon be featured again because it was different and fabulous.  It was a Beer Cheese soup mix that was really out of the ordinary in a very, very good way.  I mean what is not to like?  You have gluten-free beer and cheese – need I say more?  Well, I will.  This was clearly not for the dieters among us but it made for a decadent, rich, for lack of a better work cheesy bowl of goodness.  Top it with some gluten-free croutons and you essentially have a meal.

Moving on to the dip category for a bit I decided to make these for nibbles over two evenings.  Again, like all of the mixes I sampled, we are talking no-brainer prep here.  You simply add sour cream or a sour cream and cream cheese blend to a bowl, mix-in the dried dip packet, chill, and voila – perfect dip.  I tried both the Spinach-N-Chives and Cucumber mixes and loved them (as did my non-Celiac other half – who actually raved about all of the products).  What makes these dip mixes so different is that absence of a ridiculous amount of sodium that one tends to find in most soup/dip mixes.  These dips had a much more subtle flavor that was every bit as good as traditional dip mixes without a bunch of fillers, flavorings (mostly artificial), and your daily amount of sodium in a spoonful.  I made one batch with the cream cheese/sour cream blend and one with just sour cream and actually preferred the sour cream alone but that’s just me.  Also, having been impatient and not really chilling a bit of the first batch before indulging – I can safely say that the company is indeed correct in advising you to chill it well before serving.  I actually had some of the leftover dip the next morning and it was so thick I spread it on some gluten-free toast – DELISH.

Somewhere in between my soup and dip extravaganza I sampled some of Mixes from the Heartland’s brown rice penne which cooked up nicely and withstood even the cheesiest of sauces I could top it with.  This leads us to the final and quite possibly most surprising item that I sampled – the Apple Cinnamon Coffee Bar mix.  I have to confess, when I first looked at the package I was thinking, cool, coffee cake but you actually put coffee in the mix to give the it a rich, mocha taste that is truly unique.  The bitter bite of the coffee paired with the sweetness of the apples plays perfectly off on another and creates a harmonious balance of sweet decadent goodness.  Also, being, as I like to call it “baking challenged” these are really foolproof…eggs, cold coffee, butter, mix, bake…done!

To round out the sampling was the Corn Bread mix.  Again, if it does not come out of my bread machine I do not even normally attempt it.  Alas, Mixes from the Heartland did not disappoint on the simplicity front.  Separate a few eggs, add you wet ingredients then the dry and pour into the pan.  Maybe I can really bake after all – nah, but at least I feel a bit like a baker – hey I did put it in the oven.  I have long been a fan of cornbread, but it is not something that is readily available as a gluten-free diner.  This mix makes absolutely delicious cornbread that if you put it next to a gluten-filled version I would defy even a non-Celiac to pick out which was gluten-free.  It was just that good. 

I have to be honest and say that I was not sure what to expect with these mixes and was really not holding out much hope – but I was proven completely wrong to judge.  I suppose my previous experiences with store-bought pre-packaged mixes needed to be cast aside (as do yours) because these mixes are unlike anything you will come across sitting next to the Hamburger Helper in the supermarket.  These are wholesome, simple, real ingredient mixes that are fast to whip up and make enough to feed a small army – well, at least a couple of hungry Celiacs.  Do head on over to their site and check out their offerings.  They are currently offering free freight on all orders over $100 and $10 freight on those under $99.  I mean those are some good shipping costs plus they will even throw in a surprise sample with a $25 purchase.  It’s a no-brainer…log-on and give them a try.
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I recently had the opportunity to sample some of the gluten-free wares (thanks Heather) from this Denver-based company that also operates cafés in the Centennial State.  I have heard many of my gluten-free friends out there rave about Udi’s but could never seem to locate them in my area (though this has recently changed).  Perhaps what makes Udi’s so unique is that they function as a normal café and caterer but also have a terrific gluten-free line for Celiacs prepared in a dedicated gluten-free facility.  Their products are also dairy-, nut-, and soy-free.

The first product I dug into was their White Sandwich Bread.  This was perhaps the product that carried the biggest buzz among my fellow Celiacs and it did not disappoint.  While there are other good gluten-free breads out there, Udi’s has a very big leg up on the competition – you can eat it right from the bag without re-freshing or toasting and it is SOFT and MOIST.  That’s right my fellow Celiacs, we now can have a fresh loaf on the counter and eat it whenever we fancy.  And eat it I did – for breakfast, lunch, and with dinner.  That bag (which is a good size) did not know what hit it as is quickly emptied.  The bread has the most gluten-like texture and consistency that I have yet come across.  It had that familiar white bread kiss of sweetness that instant transported me back to my pre-celiac days – Bravo Udi’s!  Oh, and for the record it toasts up a dream and made fantastic grilled cheese sandwiches.

Next up was Udi’s Whole Grain Bread.  Like its white counterpart, this too was perfect straight from the bag.  It had a wonderfully complex nuttiness to it that complemented whatever you put between the slices without being too overpowering.  It also toasted to perfection and was robust enough to hold whatever toppings you care to pile on.

On the sweeter side of their portfolio are Udi’s Blueberry Muffins.  These were moist and chock-full of sweet ripe blueberries.  A light coating of sugar added a welcomed crunch factor to the muffins while adding just the right amount of sweetness.  The individual muffins are a good size and one will certainly be more than enough to keep you satisfied.

Udi’s Lemon Streusel Muffins were perhaps my favorite flavor of muffins because I am a sucker for anything lemon.  These came complete with a nice streusel topping that would appease even the most hardened muffin aficionados out there.  These were moist and had just the right amount of sweetness to balance the zesty lemon bite.   I actually just finished one as I wrote this review.  Popeed it out of the freezer onto the counter and in a few minutes was ready to eat – and totally de-lish.

The final product in the tasting line up was Udi’s Pizza Crusts.  Now I have had other gluten-free crusts before and they were okay but they are typically so dense that I find myself full after eating just half of the pie.  Udi’s crusts are actually thin – yes, you read that correctly thin.  All you need to do is top with your favorite sauce, cheese, and toppings and throw it in the oven.  The crust crisps up like you will not believe and does not go all limp and soggy no matter what you top it with.  My non-GF other half also raved about these crusts.  Living in NYC we have great pizza and great GF pizza, but now I can make it whenever I want and have it taste like it was just delivered.

Earlier I mentioned that I had some difficulties finding Udi’s locally but that problem is no more (and my Tri-State friends take notice) as Udi’s is now carried by the fabulous grocery delivery service Fresh Direct here in the City.  I can honestly say that Udi’s has already been added as one of my Favs in my Fresh Direct preferences and there will not be an order that arrives without something from Udi’s.  The best part about Udi’s is their products freeze very well so you can keep them on hand (and fresh) to indulge anytime you like.  Perhaps their tag line says it best, Sit down. Eat up. Be Udiful. 

If you cannot find Udi’s in your area, fear not.  Just head on over to their Web site and place an order for delivery – they ship throughout the 50 States.
 
 
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Perhaps Francis Bacon said it best, Acorns were good till bread was found.  I love bread.  I love it in all its forms – rolls, sliced, even crackers (hey, they are made from dough).  So weighing in at number 12 in my Gluten Free Mike’s Favorite Things is a proverbial basket full of bread.   Perhaps the biggest blow to me when diagnosed with Celiac was that at the time, there was really no bread available that tasted remotely like the real thing.  Yes, times have certainly changed but finding bread, rolls, and crackers that tasted consistently real can still prove challenging.   I have been singing the praises of Schär gluten free products a lot after discovering a free-standing display in my local grocery.  I have almost worked my way through their entire product portfolio so thought I would share with you some of my all time favorites.

Schär Crackers
I had actually not purchased these crackers the first time I tried them.  I was at a friend’s house for cocktails and low and behold these were purchased for my enjoyment.  Not to mention they were neatly protected from the gluten-filled options by a carefully constructed napkin wall – very nice touch!

But I digress, back to the crackers.  These crackers were light a buttery not dense and heavy as can sometimes be the case.  The worked extremely well with cheese, dip, and meat.  They are just salty enough so as not to overpower whatever you decided to top them with.  They are a bit delicate but after years of dense and cakey gluten free options I welcome their fragility wholeheartedly.  Also, they are a bit larger than their more traditional counterparts but again, you can pile more toppings on to enjoy.  If you love crackers, please do give these a try.

Schär Classic White Bread
The final bread item from the Schär portfolio is their classic white bread.  I have had their rolls, whole grain, and now completing the bread trifecta is their white loaf.  Now, in full disclosure, I am more of a whole grain kind of guy, but every now and then I crave the sweetness that is good old fashioned, gasp, white bread.Once again, Schär does not disappoint.  Whatever magic they are working over in Germany is translating beautifully here in the States.  This bread is light, airy, and just sweet enough to remind one of the gluten-filled white versions of the past.  The slices are robust enough to take on whatever toppings you throw at them without going soggy or leaking.  The bread toasts up wonderfully (and quickly) and makes for one heck of a good grilled cheese sandwich.  Yes, the slices are a bit smaller that more traditional brands but not having to bake it myself and having a product that tastes like the real thing wins out over size.  Also, the calorie count is far more waist-friendly at 70 calories per slice – so go ahead, indulge in its doughy goodness,So if you are waxing nostalgic for some good old time white bread, give this brand a try and I promise you will not be disappointed.

Schär Classic White Rolls
The next item in the bread line-up from Schär is their delectable white rolls.  Now, I cannot even begin to remember the last time I had a proper roll since going gluten free.  Each visit to the supermarket I am always sure to pick up another package of these rolls as I tend to go through them rather quickly.  The best thing about them (taste aside) is that they last a very long time if you refrigerate them.The rolls are smaller than a traditional Kaiser of the like but still are a fantastic substitute when you are craving, oh I don’t know, a burger that is in something other than lettuce.  Like the multigrain bread, these rolls toast up like you would not believe.  They are surprisingly light and crisp up nicely in the toaster.  They provide just the right amount of density to hold up well to whatever you place between them without soaking through or going all soggy.I have made everything from cheese steaks to burgers. Actually, order a burger from your favorite diner or delivery place sans bun and while waiting for it to arrive, toast up one of these bad boys and when your burger arrives simply plate and enjoy on your very own gluten free bun.  These rolls have helped eliminate the quandary of what kind of takeout to order because I am usually so limited and tend to order the same thing over and over.  I am still somewhat limited given my shellfish allergy but at least I can quickly construct my own gluten free delights from the staple that is New York City delivery.

Schär Wholegrain Bread
Continuing with my Schär kick and my goal of trying every item that comprises the display in my supermarket I thought I would review their multigrain bread.  I know grain and Celiac do not normally meld well together but this bread is most definitely gluten free.I have thoroughly enjoyed all of the Schär products I have sampled to-date.  This bread was not any different.  It was very close to the real thing and as far as I am concern is the Celiac real deal.  Now it is not a straight out of the package to plate bread – you have to work a little, but the reward is well worth it.  You need to “refresh” the product to help bring it back to life if you will.  It is a simple process, either wrap it in a paper towel and pop in the microwave for a few seconds or place in a heated oven for a few minutes.  I went the oven route and it worked perfectly.  I then proceeded to toast the bread and it toasted up magnificently.  The texture is, well bread-like, but has the nutty benefit of being whole grain so it is a bit more complicated in the flavor department than your run of the mill white.  It toasts up a dream and is crisp and flakey.  It is also not sticky in the slightest as we often see with some rice-based bread.  The only down-side is that, as with many gluten free bread precuts, the slices are a bit small but GFM welcomes this as it keeps me honest in the portion department.  I have used this bread for traditional sandwiches to open-faced and it never fails me.

Schär Italian Breadsticks
I came across these in the store the other day and after tasting them will soon be going back for more.  I have had other gluten free breadsticks before that were quite good but they were more bulky than these.  This particular brand reminds me of the classic Italian breadstick – thin and long.  Just the other day, while preparing nibbles for entertaining I was thinking wouldn’t it be great to have prosciutto-wrapped bread sticks on the table.  Alas, I only knew of smaller gluten free types so it was a no go.  Well, now that problem is solved…whew!These breadsticks are light, crisp and airy.  I enjoyed them all on their own but could see them adorned with prosciutto or even used to navigate through a creamy dip.  I also love the fact that you get 3 individual packages in each box.  Not only is this good for portion control – because I could have easily kept on eating the entire box – but also helps keep them crisp and fresh.
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After looking at some Tweets on Twitter yesterday, I noticed that there was quite a lively discussion referencing of all things gluten free bread.  Now, we Celiacs know that, well, to put it mildly, GF bread lacks the wholesomeness of its gluten counterparts.  The breads I have sampled (and we are talking a lot) over the years have left me asking the question Why can’t GF bakeries get it right?  I have walked through many a wonderful bakery both locally and in the travels just to smell the enticing aroma that is real bread.  Oh, how I envy the Gluteners out there that can buy a terrifically fresh baguette from the boulangerie and pile it high with fresh ingredients, ever anticipating the hypnotic crunch as they take their first bite – a whirlwind of culinary sensations.  Blast!

I know that the GF replacement flours used behave differently than those chock-full of gluten but come on already.  I want to eat a sandwich that A) does not rip the insides of my mouth to pieces when toasted; B) does not STICK to my freaking hands; C) is SOFT with the ability to become perfectly toasted when need be, if I want cake I’ll eat dessert – can I get an Amen!

True to my Living Well mantra, I decided to do something about it.  When you are gluten free and fabulous one simply cannot sit around.  So here is GF Mike’s quick fix, not perfect by any stretch of the imagination because I am in no way a baker.

I like to use Bob’s Red Mill Homemade Wonderful Bread Mix which when made following the package instruction is a typical, cakey, GF bread – and by no means bad.  However, through much trial with my trusty bread machine, I found a way to make the crust crustier and combat a bit of the cakeyness. 

Instead of putting 1 egg and the rest of the required egg as whites only (to ¾ of a cup), I put 1 jumbo egg (or two small) and increase the oil from ¼ cup to just under ½ or sometimes more depending on the weather.  Now this serves two purposes: (1) it gives the thick mix a bit more lubrication through the kneading processes and (2) helps the bread create a WONDERFUL crust.  When using a bread machine be sure to set the crust setting to Dark which usually adds 5 minutes or so to the baking process and makes all the difference.

The result is a crusty loaf that mimics more traditional breads.  No, it is not an exact match but I will take what I can get.  This version is PERFECT for garlic bread – see my recipe in the recipe section.