I usually make my own baking mixes but when I heard Wholesome Chow was going to offer a mix without sugar I got excited to try their all organic, fair-trade, vegan, sugar-free, allergy-free baking mix. I like supporting ethical, vegan companies, especially when they are started by adorable vegan couples wanting to make a difference in the world.
The first thing I made were the above pancakes. The package tells you what to add; non-dairy milk, apple cider vinegar and oil, then you whisk it together with the baking mix. Easy enough! I added fresh blueberries, bananas, cinnamon and chopped walnuts. After you mix everything together you can tell that these aren’t going to be your usual pancakes. The textures was a bit like wallpaper plaster, but I kept an open mind. The pancakes came out thick and puffy, but they were a little bit rubbery. They tasted good, but the texture was a bit off. I made them again yesterday and did half Wholesome Chow mix with half spelt flour and I like the texture better. That is what I will do in the future for pancakes.
I don’t have any diagnosed food allergies. If I was gluten-intolerant I would be thanking my lucky stars that so many wonderful gluten-free products, cookbooks and blogs are available now. When I eat less gluten I do feel better, lighter, so I often will choose gluten-free products over regular ones. But they do taste different and have a different texture.
What I started doing many years ago in my baking was cut my dry mixture with brown rice flour. This gave the baked good an excellent texture and crumb, browning the outsides while leaving the inside soft. You will experience this if you try my Zucchini Bread in Blissful Bites. Going all gluten-free in cakes, muffins, etc I have yet to master the ideal taste and texture. Cookies on the other hand are easy to make gluten-free and you will find some delicious recipes in my book.
I used Wholesome Chow baking mix to make their Ginger Snap Cookies and they turned out delicious. If you’ve tried my baked goods before you know I do no like to use sugar. So I cut the sugar and added maple syrup. Since I changed the liquid measurements I had to increase the dry measurements to get the right texture. The first batch I made were soft and crumbly so I upped the cooking time to 18 minutes to get a snappy cookie (how I like them). Then they were perfect! My boyfriend said the molasses was way too strong, but I didn’t mind it. I tend to mix my wet into the dry ingredients (shown in the video) but the recipe here adds dry to wet. Do whatever floats your boat!
Gluten Free Gingersnap Cookies
Makes 24 cookies
These cookies are from Wholesome Chow with a few changes I made shown in the video. You can find more delicious recipes on their website!
1/3 cup Sugar
1/3 cup Oil
1/3 cup Maple syrup
1/3 cup Molasses
3 tbsp Non-Dairy or Dairy Milk
1/2 tsp Gluten Free Vanilla Extract
2 cups Wholesome Chow’s Gluten Free All-Purpose/Pancake Mix
3 tsp ground Ginger
1. Preheat your oven to 350 degrees and grease two baking sheets.
2. Using an electric mixer, blend sugar, oil, milk and vanilla extract until thoroughly combined, about 2 – 3 minutes on medium high. (or just use a whisk)
3. Sift together GF flour mix, ginger and nutmeg.
4. Add dry ingredients to the sugar mixture and blend until well incorporated, about 1 – 2 minutes on medium high.
5. Using a spoon, scoop dough into balls the size of marbles and roll with your hands until smooth.
6. Place rolled dough onto cookie sheets, 12 per sheet about 2 – 3 inches apart (cookies will spread out during baking).
7. Bake for 15-18 min or until edges start to brown. Bake longer for snappier cookies, and less for chewy cookies. Enjoy!
So what are your favorite flour mixes? Do you go gluten-free sometimes?