Monday, November 7, 2011

"Gluten Free Please!"

I'm so sorry I haven't blogged in a while. My life has been crazy busy between school, babysitting, and college applications. Tonight, however, I had the pleasure of going to a bakery opening. This wasn't just any bakery opening though, this was the first gluten-free bakery to open in Fresno/Clovis area. Although I am a baker myself, having the option of someone else doing the work is nice. This new bakery is located on 435 N. Clovis Street, Suite 106 in Clovis, Ca. They also have a Facebook: www.facebook.com/gfpleasebakery

Any way... back to the important stuff: the food. Overall, the food was really good. They serve everything cupcakes(savory ones too!) to biscuits, and even bread by the loaf. While, they served only a few flavors of cupcakes tonight, I can tell already that they have a bright(and long) future in the Fresno/Clovis area. Although I HATE when people go on and on about all the things they didn't like, I do want to offer my honest opinion. I will compare them in a "pro/con" form to give a clearer picture.


PROS 
~ Their dairy-free vanilla and spice cake(with goat cream cheese frosting) are amazing! They are sooo moist and I will definitely be going there just for those two cupcakes.
~ They have the BEST gluten-free pizza I have ever tried. Over the last year I have been experimenting with different recipes, so I wasn't expecting to like it. It was so good that I forgot it was gluten-free(which is a huge compliment!).
Pepperoni/Cheese Pizza

Shortbread(bottom left), Dairy-free vanilla cupcakes, gluten-free stuffing

Spice cupcake with goat cream cheese frosting(yum!)

IN-BETWEEN
Note: There were a few bake goods tonight that were not awful, but needed a little help. Because of this, I decided to have an "in-between section."

~ I liked(not loved) the carrot cake. It was moist, but it didn't have enough "carrot" flavor for me.
~ Like the carrot, the chocolate was moist, but I couldn't tell it was chocolate(I wanted a "deeper" chocolate flavor)
~ The biscuits were good, they just need maybe something on top(maybe garlic salt?)
~ The snickerdoodle had really good flavor, but they were a little crumbly




CONS 
NOTE: I feel really bad for saying anything negative, because I hate being critical. However, I want people to know that I love their food overall, but I want to give constructive criticism to allow them to improve.
~ The shortbread was very dry(I know shortbread is dry but like a different kind of dry, if that makes sense). It also needed more butter-y/shortbread flavor. 
~ I want to first say that I made some french bread and it turned out the same way...crumbly and dry. I was really hoping that they had found the secret. However, that was not the case. I think that gluten-free bread is just really hard to get right. 
~ The business is small....more of a take-out place. I am hoping that they will continue to expand, allowing them to get a bigger place.

As a final note, I wanted to say that I enjoyed myself tonight. I got to meet other gluten-free bloggers and enjoy some really good gluten-free food. I am looking forward to trying their lemonade cupcake with strawberry butter cream and their savory cupcakes(my mouth is watering!)

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5 comments:

  1. AnonymousNovember 8, 2011 at 10:14 AM

    It's nice to read your honest opinion. I had been wondering about the Shortbread. I'm part Scottish and make my own shortbread on a regular basis. When my mom became G-free, that was one of her biggest misses. I've tried over and over to make a good batch (using different flours - peanut flour was amusing) and I'll keep trying. Odd to think that a cookie with only three ingredients can beat us.

    ReplyDelete
  2. The Gluten-Free ProjectNovember 8, 2011 at 5:35 PM

    Thank you. I agree, shortbread and bread are the most difficult things to make G-free and still be flavorful(and have a good texture). Speaking of peanut flour, I bought some the other day and can't figure out what in the word I can make with it. Any suggestions?

    ReplyDelete
  3. NerdMomNovember 8, 2011 at 8:54 PM

    I thought the texture of the shortbread was fine but I too thought it needed more butter flavor!

    ReplyDelete
  4. AnonymousNovember 9, 2011 at 9:30 AM

    I made these: http://tastefresno.com/recipes/tari-pie/banana-peanut-muffins and they were pretty good. We were trying it out for my diabetic grandfather who we were trying to fatten up. Sadly, we didn't use the flour quick enough. It does go rancid. Make sure you freeze what you don't use right away.
    Our biggest problem when first experimenting for my mom was we thought she had allergies to wheat, corn, peanut, walnut, and sesame. So, xanthum gum, etc. was out of the mix. We recently found out that it is just wheat, so it'll be easier to play with our food.
    She's out of town right now, but I'm anxious to make your recipes for her.

    ReplyDelete
  5. The Gluten-Free ProjectNovember 10, 2011 at 4:22 PM

    Thanks for the tip and the recipe. :) My goodness, I am glad it is just wheat. I can't imagine not being able to bake with xanthan gum! It is a lot easier to experiment when it is just wheat.

    ReplyDelete

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Monday, November 7, 2011

"Gluten Free Please!"

I'm so sorry I haven't blogged in a while. My life has been crazy busy between school, babysitting, and college applications. Tonight, however, I had the pleasure of going to a bakery opening. This wasn't just any bakery opening though, this was the first gluten-free bakery to open in Fresno/Clovis area. Although I am a baker myself, having the option of someone else doing the work is nice. This new bakery is located on 435 N. Clovis Street, Suite 106 in Clovis, Ca. They also have a Facebook: www.facebook.com/gfpleasebakery

Any way... back to the important stuff: the food. Overall, the food was really good. They serve everything cupcakes(savory ones too!) to biscuits, and even bread by the loaf. While, they served only a few flavors of cupcakes tonight, I can tell already that they have a bright(and long) future in the Fresno/Clovis area. Although I HATE when people go on and on about all the things they didn't like, I do want to offer my honest opinion. I will compare them in a "pro/con" form to give a clearer picture.


PROS 
~ Their dairy-free vanilla and spice cake(with goat cream cheese frosting) are amazing! They are sooo moist and I will definitely be going there just for those two cupcakes.
~ They have the BEST gluten-free pizza I have ever tried. Over the last year I have been experimenting with different recipes, so I wasn't expecting to like it. It was so good that I forgot it was gluten-free(which is a huge compliment!).
Pepperoni/Cheese Pizza

Shortbread(bottom left), Dairy-free vanilla cupcakes, gluten-free stuffing

Spice cupcake with goat cream cheese frosting(yum!)

IN-BETWEEN
Note: There were a few bake goods tonight that were not awful, but needed a little help. Because of this, I decided to have an "in-between section."

~ I liked(not loved) the carrot cake. It was moist, but it didn't have enough "carrot" flavor for me.
~ Like the carrot, the chocolate was moist, but I couldn't tell it was chocolate(I wanted a "deeper" chocolate flavor)
~ The biscuits were good, they just need maybe something on top(maybe garlic salt?)
~ The snickerdoodle had really good flavor, but they were a little crumbly




CONS 
NOTE: I feel really bad for saying anything negative, because I hate being critical. However, I want people to know that I love their food overall, but I want to give constructive criticism to allow them to improve.
~ The shortbread was very dry(I know shortbread is dry but like a different kind of dry, if that makes sense). It also needed more butter-y/shortbread flavor. 
~ I want to first say that I made some french bread and it turned out the same way...crumbly and dry. I was really hoping that they had found the secret. However, that was not the case. I think that gluten-free bread is just really hard to get right. 
~ The business is small....more of a take-out place. I am hoping that they will continue to expand, allowing them to get a bigger place.

As a final note, I wanted to say that I enjoyed myself tonight. I got to meet other gluten-free bloggers and enjoy some really good gluten-free food. I am looking forward to trying their lemonade cupcake with strawberry butter cream and their savory cupcakes(my mouth is watering!)

Posted by at
Labels: ,

5 comments:

  1. AnonymousNovember 8, 2011 at 10:14 AM

    It's nice to read your honest opinion. I had been wondering about the Shortbread. I'm part Scottish and make my own shortbread on a regular basis. When my mom became G-free, that was one of her biggest misses. I've tried over and over to make a good batch (using different flours - peanut flour was amusing) and I'll keep trying. Odd to think that a cookie with only three ingredients can beat us.

    ReplyDelete
  2. The Gluten-Free ProjectNovember 8, 2011 at 5:35 PM

    Thank you. I agree, shortbread and bread are the most difficult things to make G-free and still be flavorful(and have a good texture). Speaking of peanut flour, I bought some the other day and can't figure out what in the word I can make with it. Any suggestions?

    ReplyDelete
  3. NerdMomNovember 8, 2011 at 8:54 PM

    I thought the texture of the shortbread was fine but I too thought it needed more butter flavor!

    ReplyDelete
  4. AnonymousNovember 9, 2011 at 9:30 AM

    I made these: http://tastefresno.com/recipes/tari-pie/banana-peanut-muffins and they were pretty good. We were trying it out for my diabetic grandfather who we were trying to fatten up. Sadly, we didn't use the flour quick enough. It does go rancid. Make sure you freeze what you don't use right away.
    Our biggest problem when first experimenting for my mom was we thought she had allergies to wheat, corn, peanut, walnut, and sesame. So, xanthum gum, etc. was out of the mix. We recently found out that it is just wheat, so it'll be easier to play with our food.
    She's out of town right now, but I'm anxious to make your recipes for her.

    ReplyDelete
  5. The Gluten-Free ProjectNovember 10, 2011 at 4:22 PM

    Thanks for the tip and the recipe. :) My goodness, I am glad it is just wheat. I can't imagine not being able to bake with xanthan gum! It is a lot easier to experiment when it is just wheat.

    ReplyDelete

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