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    This article is a paid advertising product review for this Web site. For more information about our advertising programs, including how you can see your ad on this site, please visit our advertising page.

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    Dyani Barber
    I had to do a double take when I saw a that JD's Best made a gluten-free microwave or oven baked personal sized pizza!  How in the world can they make a gluten-free microwavable pizza? I was a bit skeptical since it is hard enough to find a gluten-free pizza that I can pop in the oven and fully enjoy, let a lone one that I could microwave.  I decided to give JD's Best Microwave/Ovenbake Personal Gluten-Free Pizza a try – one from the microwave and one from the oven.
    Included in their packaging was a silver disk that is used to crisp the crust for those who choose the microwave method.  After 15 minutes the oven pizza was ready, compared to only 2.5 minutes for the microwave version.  Both pizzas had ample sauce (which is usually one of my biggest complaints about packaged pizzas), and the cheese was bubbling, hot and flavorful. Both pizzas had a crispy crust on the bottom,  and the only real difference I noticed was that the one from the oven was a bit more crispy on the top compared with the microwave version. 
    What a great option for anyone on a gluten free diet!
    For more info visit: www.jdsbestglutenfreepizza.com.



     

    Note:Articles thatappearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formoreinformation about this seeour AdvertisingPage.

    Celiac.com Sponsor: Review
    It's always wonderful to have the opportunity to review a versatile product you can use for seasoning, cooking, and baking. Paleo Powder is gluten-free and also free of MSG. 
    Paleo Powder adds a nice taste to many different foods.  I tried it on a frozen hamburger patty before grilling, and it was so much more tender and juicy.  I also tried it on chicken before baking.   The chicken turned out very moist inside with a crunchy but delicate thickness on the outside. 
    Curious about it as a topping, I tried it on lettuce and it turned a regular Caesar salad into a delicious healthy meal.  The powder has the "just-right" combination of chili, garlic, onion, and cumin to make it flavorful, but not overpowering. I no longer need separate shakers for salt and pepper and other spices, as a few shakes of the Paleo Powder Seasoning and food that seemed bland before is now tastier than ever.  You can also add a little water to your saucepan while cooking to make a delicious basting sauce.
    You don't have to be on the Paleo diet to enjoy Paleo Powder.  It  is the perfect spice for every gluten-free cook's kitchen.
    For more information, visit their site.
     


    Review written by Patricia Seeley.

    Celiac.com Sponsor: Review
    Libre Naturals has made a gluten free granola bar that is hard to resist.  Why do I love these bars so much?  Let me count the ways. 
    For one, these gluten-free chewy granola bars are made in a dedicated gluten-free facility, and contain 55% organic cocoa mini chocolate chips and whole grain certified gluten-free oats.  They use evaporated cane sugar and brown rice syrup to add sweetness that is perfectly sublime, but not overpowering. 
    The bars are crunchy and satisfying. I found them to be a perfect snack anytime of the day.
    For more information visit:  www.librenaturals.com
     
     
     
     
    Review written by Patricia Seeley.

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    For making oven-roasted pototoes, I cannot recommend highly enough using chicken fat, duck fat or goose fat, for those who can find or have access to these fats.  Not only are they significantly unsaturated, being almost liquid at room temperature (unlike say lard), they are surprisingly light in texture and "feel", and overall quite healthy.  I carefully skim off and save ALL the rendered fat when I make chicken soup from organic chickens, to use in later dishes. Another perfect fat for th
    Oh yes, that does sound good!  I've always been fine with potatoes, but just haven't eaten them all that frequently, and usually in a recipe that specifically needed or called for them.  But for the next few months, at least, I think I'll be using them much more. Not that I want to try to subsist mostly on carbs here, but I am also going to be using more sweet pototoes, and also trying to incorporate both plantains (cooking bananas) and yuca (cassava root) into my diet as well.  Both of the
    Have you ever considered an air fryer. We bake like cycling lady or use air fryer. To crisp them for air fryer after slicing one can soak them a bit in water then pay dry before air fry helps crisp them. Good luck no matter what you find. I try to stay with one type of oil as mixed vegetable oil they often use corn which I also can't have.  
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