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Namaste To The Rescue!

momxyz

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momxyz Contributor
momxyz
Posted

I really respect those of you out there who actually concoct their own flour blends and actually use xanthum gum in their baking! I am still new at all this, and as I am working at two jobs, I don't have time to experiment!

So I need fool proof mixes that I can count on.

My local health food store happens to stock several Namase products, so when my daughter and I first started on this venture, their pizza crust mix was the first thing we tried. Now its a staple in my cupboard.

Neither of us were big bread eaters to begin with, and while it was kind of a nuisance not to be able to pack a sandwich for an on the run meal, we found other alternatives. Really, the only reason I bought gluten free breads was to make bread crumbs for some of our favorite suppers! to be honest, their texture, density, and for some brands, something about how they smelled did not inspire me to just eat them!

When the holidays approached, I was like "Oh no! How am I going to make stuffing and cookies and pie dough?"

Namaste's biscuit mix has helped me make great pies and quiches this holiday season. Namaste's flour blend worked very well as a one to one substitution for regular flour in my favorite Christmas cookie recipes.

At Thanksgiving, I made Choebe's foccacia bread mix, and used that bread for my stuffing. It was great. The bread itself tasted great too!

But I had ordered that mix thru a coop, and unfortunately had only ordered one bag. When I did my shopping for today's meal, I couldn't find this particular mix, either at the local store or at Whole foods. But I did find Namaste's bread mix, and made it last nite. So it was ready this morning to make my pork sausage and mushroom stuffing.

You know, when I cut into the loaf, the first thought that went thru my head was that I hadn't had a sandwich in over five months, and I could almost see myself making one with this stuff...

The taste was good (tho I the Choebe was better); it still had a little of that odd tang that I find gluten free breads are prone too. I toasted the slices before I mixed the stuffing, and I could totally see slathering up one with butter. (That will be breakfast tomorrow). I focused on preparing the meal, and the stuffing met with RAVE reviews, even from gluten-eating family members.

This company's products have proved to be very dependable for me! Have others tried them? What are your "tried and true" mixes?

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ciavyn Contributor
ciavyn
Posted

I'm with you - I haven't had much time to experiment with making my own mixes yet. But so far, what has worked best for me:

Pamela's bread mix is so far my hand's down favorite mix. Super yummy, great for french toast or butter and honey on top. I love it. I would love it even if I could have any kind of bread.

Tom Sawyers blend (already has xanthan gum in it) cut 1:1 with sourghum flour (I use bob's red mill). I add a dash more of xanthan gum, and it makes some AWESOME cookies. No one guessed there was anything different.

momxyz Contributor
momxyz
Posted
  • Author
  ciavyn said:
I'm with you - I haven't had much time to experiment with making my own mixes yet. But so far, what has worked best for me:

Pamela's bread mix is so far my hand's down favorite mix. Super yummy, great for french toast or butter and honey on top. I love it. I would love it even if I could have any kind of bread.

Tom Sawyers blend (already has xanthan gum in it) cut 1:1 with sourghum flour (I use bob's red mill). I add a dash more of xanthan gum, and it makes some AWESOME cookies. No one guessed there was anything different.

thanks for the tips! I was actually looking for Pamelas at Whp;e foods but couldn't find it. I'll be ordering from the coop soon - hopefully they will have it!

ciavyn Contributor
ciavyn
Posted
  momxyz said:
thanks for the tips! I was actually looking for Pamelas at Whp;e foods but couldn't find it. I'll be ordering from the coop soon - hopefully they will have it!

Check out WalMart or Wegman's. They both carry some of their products sometimes. You can also find it on the website-that-shall-not-be-named.

Ginsou Explorer
Ginsou
Posted

I have had great results with Namaste Spice Cake Mix (made great carrot cake) and their cookie mix. I made chocolate chip cookies from their cookie mix, and they were simply wonderful. I have to admit I have purchased and hoarded their pizza, bread, and all purpose mix and have not tried them yet. The local natural food stores do not carry Namaste, so I have ordered it via mail and gladly paid the shipping. For some reason, the 2 Whole Foods stores that I had access to this summer while traveling also did not carry Namaste, but I found it being sold at Vitamin Cottage.

It's great to be able to mix your own mixes, which I do when I have the time. Since I have so many food allergies, I spend much time cooking everything from scratch, and find myself going on strike for a few days because I'm so exhausted. That's when I like being able to grab a Betty Crocker, Namaste, or other prepared mix.

I tried Tom Sawyer mix and made some bread.....it was just OK. I will try their moist bread recipe next.

Thanks for the hint of mixing sorghum with Tom Sawyer for cookies...will also give that a try.....but not for a few weeks.

Wenmin Enthusiast
Wenmin
Posted

I used Namaste Perfect Flour Blend to make pumpkin rolls, caramel rolls, lemon rolls, coconut rolls and banana cake this holiday season. All were used in a 1:1 ratio with recipe calling for "wheat flour." Everything was wonderful!

momxyz Contributor
momxyz
Posted
  • Author

ooh.... can I have your recipe for that carrot cake? I haven't seen their spice cake mix on any shelf yet, but your recipe would give me reason to hunt it down!

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Ginsou Explorer
Ginsou
Posted
  On 1/4/2010 at 2:06 PM, momxyz said:

ooh.... can I have your recipe for that carrot cake? I haven't seen their spice cake mix on any shelf yet, but your recipe would give me reason to hunt it down!

The carrot cake is made from the Namaste Spice Cake Mix.....directions are on the package for a carrot cake variation, gingerbread, and applesauce cake variation. The mix makes 2-9"x9" layers, or 1-9"x13" size. I frosted the carrot cake with frosting made from coconut milk, sprinkled shredded coconut on top. I used my bachelor neighbor as a guinea pig to see what what the reaction would be from a non-celiac. It passed the taste test...great raves...very moist....it will keep for days. I especially like their combination of cinnamon,nutmeg,and cloves in the ingredients.

I noticed the package says for high altitude suggestions, visit their website. I have made this cake at 7200 ft. and 4200 feet with no adjustments and it came out perfect. Their cookie mix came out perfect with no adjustments for altitude, also.

Karina, the gluten free goddess has a carrot cake recipe from scratch that I hope to try.

I made an Annalise Roberts carrot cake that was a bit dry, but that may have been the dry climate and altitude affecting it.

So, for now, Namaste will be my cake mix of choice for convenience.

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