Schar Hot dog Buns

I was disappointed in these buns since I liked their deli bread and their french breads I was sure I'd like them. They had a drier consistency than the Udi's hot dog buns that are frozen. While the taste wasn't bad at all I would be more likely to buy Udi's buns vs. Schar just for consistency purposes. Priced around the same $5ish for 5-6 buns my money will go to Udi's.

Deli Style bread by Schar

I bought this bread to try this week after I heard a girl in the isle say she really liked it. While it doesn't taste like normal glutenous bread, lets face it no gf bread does...but its not bad. I didn't have to toast it which is always a perk. I just had a piece with butter on it and it wasn't too bad. Would I spend $6/loaf on it, occasionally if I really wanted it, but bread is not a daily staple in my diet and won't be anytime soon.

Honey Grahams

Oh Schar...I love you!! This is one of the best gluten free companies. I love everything of theirs I have tried. I just tried their honey grahams. They are great. There are several small packages in the larger box. They are great by themselves as well as dipped in the new Chocolate Silk by Jif. YUM! Give them a try, you won't be disappointed.

Noodles for Soup

Just wanted to let everyone know how well the Schar Pasta noodles hold up in soup. Every weekend my family has a dinner date with another family we love to spend time with and this week Brian made Chicken and Noodles from scratch (oh so yummy). He made the glutenous version for everyone but me. He made me my own special pot. He used the Schar Tagliatelle noodles. They were in the soup for over 2 hours and did not fall apart. It was down right tasty and felt fantastic to have the same thing as everyone else, but a slight alteration!

Better than Bouillon soup bases

These products are awesome! I have used the Chicken and Beef base since I couldn't use the regular bouillon I used previously in my cooking. I have used almost a entire jar of each flavor. I use the chicken base any time I need to use chicken broth I just add water. The jar provides excellent instructions.

 I love using the beef base in with roast. I dissolve it in water and then put the roast in the crock pot along with minced onion, salt and pepper. Let the roast cook for 8-10 hours and its PERFECT! We just had it the other night it was the best roast ever (my first time using the base for this purpose). My husband could not get over how tasty the roast was and moist. So tonight for dinner I made "shit on a shingle" or chipped beef gravy with left over roast; I again used the better than bouillon as my "broth" since our milk was a little "iffy". Mixed it in and made it like gravy with melted butter, cornstarch, salt/pepper and roast beef pieces. I served mine over Schar pasta, my family ate theirs over toast...it was fantastic!

The bases can be found in the Hy-Vee Health Markets for about $5 a jar, it has to be kept refrigerated and is worth every cent.

Superior Touch is the company that makes them - check out their website for all the flavors they offer for the bases.

Schar's Crispbread and Hot Onion Dip

I found a recipe in my son's school cookbook I wanted to try and thought I'd use the Schar's Crispbread with it to see if it was all I hoped it would be.

The Crispbread is a weird  unique cracker/bread substitute. My husband thinks it tastes like a communion wafer for the Catholic church. While it does leave that sort of blah aftertaste that a communion wafer does its more "airy" in texture. It has almost no flavor and what it does is more of an after taste.

This might be better with peanut butter or maybe some lunch meat piled on it, similar to a rice cake sandwich. The pieces are small they are rectangles that fit in my outstretched hand.  I can't say it was "bad" because it wasn't, it was just not what I was hoping it would be. I was hoping for more of a Melba toast texture and flavor.

Anyway, I made a hot onion dip to go with the crispbread. It was very easy and it is a good tasting recipe. If I were a gluten eating girl, I'd pair it with chunks of bread or something yummy like that, but sadly I am not.

I ended up eating two pieces of crispbread with it, then switching to corn tortilla chips but finishing my serving with kettle cooked potato chips. The Potato Chips were my favorite thing to eat this dip with, the salty chips just added what it was missing for me.

The Dip Recipe is from the Harrison Hawks Cookbook - I made this recipe scaled down because I cannot eat that much. It's a lot of dip scaled down.

1 onion finely chopped

1pkg cream cheese, softened

1/4c mayo

3/4 C Parmesan cheese.

Preheat oven 400 degrees. Grease 8x8 glass dish, mix all ingredients in prepared glass dish and bake for 15 minutes til bubbly. Serve while still hot.

Fusilli Pasta by Schar

I was asked to try this product by Teresa at Hy-VeeW Kimberly at the Tasting, so I tried this gluten free pasta last night for dinner. I was thrilled with the results. This is the first pasta that I have tried that tasted like "real" pasta. I made homemade mac n' cheese, it was perfect to pair this pasta with that. I have tried corn, brown rice, and quinoa pasta however none of them compare to this pasta. Each one of those left a "taste" depending on the main ingredient behind even if it had sauce on it.

I boiled the noodles for about 8 to 10 minutes and then drained them, while they were draining I tried a plain noodle, it was so good I made my glutenous family try a noodle and both of them liked it.

My Mac N Cheese recipe with this pasta from Schar is:

Two handfuls of noodles (great measuring eh?)
1/4 cup milk
2 TBS butter
1 cup of favorite cheese
topped with crushed Potato Chips

I even tucked a stray turkey dog into the batch, it was very tasty!!