new directions

Well, I thought I’d start fresh for the brand spankin’ new year with a new theme.  You like? 

 I’m also taking this opportunity to unveil a new category of posts for the blog- I’m going to start reviewing products I’ve tried on the Gluten Free Casein Free diet.  If I see enough traffic, I’ll go ahead and separate this feature into another blog, but in the meantime, I’m gonna keep it small.  I do know that it’s really frustrating to put out a lot of moolah for a product and then find all its shortcomings after it’s too late.  However, here’s a tip: if you’ve bought an offending product from Whole Foods or Trader Joe’s, they might take it back if your child rejects it, or if you find an ingredient that your child doesn’t tolerate (or stops tolerating before you can use the product).  Whole Foods especially makes it easy to get your precious money back. 

So, let’s get to it!

  Orgran Mulitmix Product Photo

(photo from the site)

Product Name:  Orgran Gluten Free Pizza & Pastry Multimix

Bought at:

Price: $4.29, plus shipping of $8.38 on about a $22 order

Orgran is an Aussie company that has received good press from the autism superstar mom, Jenny McCarthy, so I thought I’d give this product (as well as a couple others) a try.  In general, I prefer to cook from scratch, but this mix had so many possible options for preparation, it beckoned to me with its multimix splendor of possible choices.  I probably should have gone with my gut…

 I made “scones”, following the instructions on the box.  I used 2 egg whites, beaten, and instead of water, I used half coconut milk and half water.  I also didn’t have a scone pan (Have you ever used a scone pan? Not me…), so I just arranged the dough the way I always do when making scones (and I’ve made lots of scones, we go wayyy back)- patting the dough into a circle, cutting the individuals apart, then sliding them apart ever so slightly, as in, how far apart I’d be from Orlando Bloom, whilst I interview him for an important GFCF product review.  Not far. 

Sorry, eating these scones must have pushed me right into a daydream to avoid thinking about the chalky lack of crumb in my mouth.  Can you guess how they turned out?  I baked them at the suggested temperature, for the 20 minutes called for (which seemed nutty as well, again, based on my past scone-related escapades), and they came out looking like… well, like this:


I forgot to mention that I sprinkled them with cinnamon sugar before I popped them in the oven.  That’s not the one that got dropped on the floor, I promise.  That one’s on the bottom of the pile. 

So, they’re white as the light at the end of the tunnel, but less hopeful.  They’re as dense as my Vanagon Bus used to be when all my friends needed a designated driver to and from Fells Point, and they are devoid of crumb entirely.  I could talk about the taste, except it was as though taste entered another dimension, leaving me no way to describe it, even using the most colorful metaphor.  The cinnamon sugar on top was delicious, as was the jam the children and I slathered all over the top, sides, and bottoms of these, in order to choke them down.  Which, we all did.  I have such good kids. 

Now, I might have done something wrong, but either way, I prefer to make scones from scratch.  I’m still developing a very yummy scone variety for the cookbook I’m writing (tease, tease!)…

Thanks for tuning in, if you like this feature, leave a comment, and if you’re Orlando Bloom, please know that I will always bake from scratch when you come to visit.

2 Responses to “new directions”

  1. “So, they’re white as the light at the end of the tunnel, but less hopeful.”

    Probably one of my favorite similes EVAR! I think this is a good idea. I’ll direct traffic to you, if I hear of anyone needing this resource. You should email the Apartment Therapy Nursery site so they can link you!

  2. Nice new blog theme! I like it a lot! 🙂

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