Thursday, June 30, 2011

Mainstream Gluten Free Cereal Review: Part 1

I'm so excited that General Mills, Post, and Kellogg's companies have finally started to recognize a celiacs need for breakfast cereal!

For years, I can remember heading to Wild Oats to get Ewehorn and Barbara Brand GF cereals. Then as a god send, Kroger stores(also known as Smith's Stores in the West) started carrying many gluten free items in their health food section.
Now the big boys, have finally come to the realization that they can have a peice of the gluten free market too, so to speak.

Now onto the review:

Fruity Pebbles Manufacturer: Post cereals
Wow! This is one sweet cereal! I can only stand a small bowl, but my 6 year old claims it is her favorite cereal. If I do eat a bowl for breakfast, I mix it half-and-half, with Rice Krispies.

CHEX Chocolate, Honey Nut, Cinammon, Rice, and Corn Chex.
Manufacturer: General Mills
I Love Chex! They are so versatile. Not only can I make my favorite,(Muddie Buddies)but also GF Chex Mix. As a breakfast choice, the Chocolate Chex is my favorite. Every other square is choclate flavored, so you dont have this overly sweet cereal.

Rice Krispies Manufacturer: Kellogg's
After much anticipation, I bought my first box last week. As a breakfast cereal with milk, this get less than stellar marks. The cereal has a musty taste, and the texure is stale. However, I was surprised that it made very good Krispie Treats. Unlike the original, Rice Krispies, the gluten-free one is made with brown rice, instead of white, which may account for the different taste/texture.

Stay tuned for part 2, where I will be reviewing, Cookie Crisp with Sprinkles, and 2 other cereals.

Friday, June 24, 2011


I love Eclairs, but I dont love the complexity of making the choux pastry. I really save these for special occasions, like birthdays, or a treat for my fellow Celiacs.

I happened upon this recipe at, and modified it a bit.
The shortcut is using a GF pudding mix, and combining it with whipped topping, to form the filling. Traditional eclairs call for a chocolate ganache slathered on top, but I use GF chocolate chips, combined with butter, to acheive the shortcut ganache. They do take a bit of time, but every bite is worth it! Enjoy!


Choux(Puff pastry)

1/2 cup butter

1 cup water

1 cup potato starch flour

1/4 teaspoon salt

4 eggs

1 (5 ounce) package instant vanilla pudding mix

2 cups cold milk

1 cup whipped topping

Shortcut ganache:
4 ounces GF semisweet chocolate chips

2 tablespoons butter

1/4 tsp GF vanilla extract

Bring water and to boil on stovetop. Add potato starch flour and stir until combined, and dough starts to form a ball. Turn off heat, and place douch into a decorating bag(or a large ziploc bag with the corner snipped.) Squeeze out 4 inch lengths for eclairs, or small 1 inch balls for cream puffs. Bake for 450 degrees for 15 minutes, then reduce oven temp to 325 and bake 20 minutes more. Let cool. (at this point you can freeze the shells for a later use.)

While the shells are cooling, mix up your dry instant pudding mix with 2 cups cold milk, stirring until combined, and pudding is smooth.
Immediately add 1 cup of whipped topping. Mix carefully, and keep in the refrigerator until ready to use.

To make shortcut ganache, melt chocolate chips and butter in a bowl in microwave or stovetop. Add vanilla. Stir until smooth and glossy.

To assemble, slice eclair shell lengthwise, and spoon, or pipe pudding mixture inside. Replace top shell, and spread the chocolate ganache on top.