Occasionally, very occasionally, I indulge myself in a boxed mix of something gluten-free. One night during a run of a play in Cincinnati I was CRAVING something sweet and stuck in the theatre all day without so much as applesauce to appease the pangs. Later that night during my 11pm run to the grocery store, a box of 1-2-3 Gluten Free “Pan Bars” just happened to end up in my cart… oops!
The next morning, before another two-show day, I whipped the mix together with a few eggs and oil, and the 3/4 a cup of pumpkin that the box recommended. Not to succumb completely to a packaged product, I spiced it up à la Dusty Baker with some cinnamon and freshly grated ginger. Spread into a 9×11 pan, popped into the oven for a half hour, cooled for another half, sliced and covered and it was on its way to hungry actors and stage crew.
Now a good amount of actors are foodies – I’ve never met such a quantity of people through a profession who share my obsession with Saveur magazine and who sympathize with my insane desire to own my own chickens enough to send me email links to urban “hen houses” (I WILL have my own eggs from the happy hens who live on my roof in my future apartment in New York City… that I will own…near my Dusty Bakery).
So I decided to see if there would be any adverse reaction to NOT telling people that they were gluten-free. I set the pan out, headed to my little dressing room and waited. Voices inquired about what they were, cursed me for bringing in another baked goods (actors are obviously always watching their waistline – which is why most things I bring in are relatively healthy anyway!), and then hailed them for their deliciousness!
And when I tried them, I wholeheartedly agreed! They were moist, light and fluffy. And one particular friend, who had said he wasn’t interested in any way in trying something gluten-free, declared them delicious and stuck to his opinion after I unveiled my bit of trickery. Score for the gluten-free-ers!
I was also thrilled to tell the group that the boxed flour was delightfully simple – which is why I gave in and bought it to begin with (most boxed mixes have WAY too much stuff in them for me).
Ingredients in the mix:
Aluminum-free, corn-free baking powder
So the only things I would have changed if making this from scratch myself was the white sugar and the potato starch (I would have experimented with tapioca starch or arrowroot to exclude any trace of nightshade vegetable). And the ingredients are free from gluten, wheat, dairy, casein, peanut, tree nut, corn, egg and soy! The recipe could easily be made with applesauce, carrot or zucchini instead of pumpkin, and chickpeas instead of eggs to make egg-free (there’s a recipe for this on the inside of the box).
So, needless to say, I am VERY supportive of this brand from my one experience. The blend doesn’t contain too much sugar or additives, and produces a light and fluffy cake. I was extra excited to learn that this company hails out of Cleveland – only a few hours from where I’m typing right now!
Thanks, Kimberlee, for this wonderful product!