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I've been purchasing Best Foods Canola mayo for several years because of the price and the fact that there is no soy in it. Yesterday I purchased 2 quarts of it, and went back for another one because it was on sale and I had a $1 coupon. Much to my dismay, soy is now listed as an ingredient. Back in 2008 it contained soy, then they removed it, and now it seems to be back. I'm allergic to soy so I was forced to purchase Spectrum Canola mayo at a higher price because I use a lot of mayo during the hot weather. Soy was not listed in the ingredients yesterday, but today I guess a new shipment came in. I do have several recipes for making my own mayo,and it was excellent, but I have to deal with multiple food allergies on a daily basis (wheat/gluten, milk allergy in addition to being lactose intolerant, soy, tree nuts and peanuts, sesame, cacao) so I prefer to purchase anything that makes my life easier without spending all day in the kitchen cooking.I live in northern Arizona, has anyone else come across soy in their Best Foods recently?
I also agree that the Namaste Spice Cake mix is the best and it makes a large amount. My local stores do not carry a full line of Namaste products, so I order it online and don't mind paying for postage....it's that good. Carrot cake and pumpkin cake made from the spice mix is to die for..my neighbors feel sorry for me because of my extensive food allergies, but when I bring goodies made from Namaste they can't believe it's gluten/dairy/soy free. I live at 4000 ft. altitude and follow the regular instructions on the package, and the product always comes out perfect.
zo=Zojirushi. Unfortunately, I've only used mine once, really must give it a few more tries.....it's a bit pricey. Nothing wrong with it, just that I'm lucky enough to be able to purchase Canyon Bakehouse bread locally. Yummy.
1 cup white rice flour (I use brown rice flour and it is fantastic)
3/4 cup tapioca flour
3/4 cup cornstarch
1 rounded teaspoon xanthan gum
3/4 teaspoon salt
1 Tablespoon sugar
3/4 cup shortening (I'm allergic to soy, I now use lard instead of Spectrum) Room temperature.
1 egg, lightly beaten (2 eggs worked fine also, 3 eggs used when doubling recipe)
1 Tablespoon vinegar (I use white, some people use cider)
2-3 Tablespoons ice water
In a medium bowl, whisk together the flours, cornstarch, xanthan gum, salt and sugar. Cut in the shortening till the size of peas. Blend together the beaten egg, vinegar, and cold water. Stir into the flour mixture holding back some liquid, until the pastry holds together and forms a ball. Kneading will not toughen this pastry. (I use a fork to stir, then my hands to form into a ball)
Form 2 balls and place in a bowl, cover and refrigerate for 30 minutes. Remove and roll one ball at a time between 2 sheets of plastic wrap that have been dusted with sweet rice flour. To place in a pie tin, remove the top sheet of plastic wrap and using the other for ease of handling, invert the dough and drop it into the pan. Shape it into the curves before removing the second piece of plastic wrap.
For a crust to be used later, bake in a pre-heated 450 degree oven for 10 to 12 minutes. For a filled pie, follow directions for that pie.
Makes 2-9" crusts. (I double this recipe because I like a generous deep dish pie. I live at high altitude and sometimes have to add a bit more ice water to the dough to make it workable)
I've previously purchased g.f. frozen pie crusts and found them unacceptable.....I keep going back to Bette Hagman's pie crust recipe and have had excellent results. This year I decided to use lard instead of the shortening, and the apple pie and crust blew me away....from now on pie will be on the menu more often.
Because I'm gluten/dairy/soy intolerant, I substitute Earth Balance and Spectrum for my cooking and baking needs, and have had great results. I recall my mother using lard for flakey pie crust back in the day, and recently noticed a poster said she uses lard also.......so decided to switch...am glad I did.
Canyon Bakehouse is my favorite also. Sorry, but I doubt anyone can produce this outstanding product. I've thrown out every single "do it yourself G.F.bread" recipe that I have collected over the years. I'm happy to be able to buy Canyon locally, and don't mind paying the price, it's that good.
The majority of the cooking sprays have soy in them with a few exceptions. I presently have a Safeway cooking spray can that is Canola oil, and no soy. I always check the can ingredients because they are always changing ingredients!! Sometimes I simply brush canola oil, coconut oil, or olive oil on the grids. I have one of those manual pump sprays, but it is plastic, and I hate plastic. I had a metal pump spray, but I used it so seldom the oil went rancid. The old fashioned way of brushing works for me!
I'm also milk/ lactose/wheat/soy/nut intolerant....I feel your pain!
I had a Buffalo Burger tonight....excellent. I can stop trying to make my own bread products and throw away all those recipes for bread that I've collected trying to make my own...nothing tops Canyon Bakehouse.
I have noticed some posters on this forum say their choice of bread is Canyon Bakehouse. Our local Vitamin Cottage/Natural Grocers is now selling this so I decided to try it. Seems like I tried it several years ago while vacationing in Colorado and was not impressed with it.
This bread blows away all other G.F. breads that are out there....it is soft, soft, soft, and doesn't have mouse tunnels running thru it like that other bread from Colorado. The loaf is 18 ounces of decent size slices and was $5.15 a loaf. Someone on this forum said the shelf life is about 4 days after thawing out from a frozen state, and not to refrigerate it.
My slices have been on the counter for 2 days and are still soft....I can actually enjoy real sandwiches again, and I'll be able to bring a decent sandwich on an airplane when I travel. I'm gluten/dairy/soy intolerant and when I have to fly from the west coast to the east coast and stay at several motels I really have a hard time not being able to have a real meal until I get to my destination.
Thank you for this fantastic forum and the wonderful folks who share so much info.
A word of caution before purchasing this book...if you have any issues with dairy, this cookbook is not for you....most recipes use cream cheese, powdered milk, whole milk, buttermilk, heavy cream. My mouth is watering for the lemon pound cake pictured in this book, but it uses cream cheese. Oh well, I love lemon pudding and that will have to suffice.