Baking gluten free can be really hard, especially if you are inept when it comes to cooking. It can be a massive change suddenly needing to cook gluten free and that is exactly what Jacqui Cooper experienced when her daughter was diagnosed. The Australian Olympian and her family were thrown into a tailspin. So, working with Coeliac Australia and Gluten Free Bakehouse they released a full range of frozen doughs to help those in similar situations.
These doughs after a lot of research and development are a product you can take out of the freezer, prepare as necessary and bake. It is simply, it is stress-free and they are delicious. The range named Food For Me (affectionately after the question her daughter would always ask) features 6 different products. For transparency, when I visited the gluten free expo in early October I had plans to purchase them all. Jacqui kindly offered me them to try for free, so this is my disclaimer stating that I didn’t pay for these items. Of course, as always though these opinions are 100% my own.
The range includes a sweet and savoury pastry dough, two types of cookie doughs, a muffin batter and pizza dough. If you have been stalking my instagram then you’ve probably already seen me putting these into action. Let’s start with the basics for all the range. Each product needs to be defrosted before using them. The recommended defrost time is overnight. I used all my doughs at once, however, if you do have leftovers be sure to store in the fridge and consumed within 3 days.
The two types of cookies in the range are chocolate chip and double chocolate chip. If you are wanting to grab and go, it is the lavender and light blue coloured tubs. I used these for my engagement party, stamping them before baking. To avoid the cookies spreading too much and blowing out the images I put them in the freezer for 10 minutes before baking.
The cookies themselves had a wonderful flavour. The double chocolate was richer with a subtle bitter note. While the standard chocolate chip was your typical choc chip cookie. I baked them for a little less than the recommended time for a chewy cookie. These definitely do spread a lot if you don’t freeze them so make sure you give them the space they need. No one thought they were dry, no weird tastes just good cookies. They were gone within the first half of the engagement party.
In addition to the cookies, I used the savoury dough to create mini quiche for the engagement party. Again after defrosting, the dough is easy to use. I simply rolled mine out and since I wanted to make mini quiche used a cookie cutter to make small rounds. I pushed these into a muffin tray and filled. I didn’t blind bake these at all and it worked fine.
I baked them for the recommended time and they were slightly browned. The impressive part hit me when I took my first bite. The pastry was crunchy and flakey at the same time. Really light and not oily, these quiches also disappeared straight away. Look at that browned crispy edge. If you struggle with gluten free pastry I’d suggest trying this one out.
I usually make my own pizza bases, they can be anything from the chickpea pizza to yodo. However, this tub has skyrocketed its way to being one of my favourites. It’s the same starting process, defrost overnight but then everything changes. The dough can be a little sticky so definitely flour the bench first. Then tip that dough out onto your bench and stretch it. The dough stretches really well without any gluten elasticity. I decided that since it stretched so well, I’d even make a stuffed crust pizza.
The stuffed crust worked really well. I got gooey cheesy crusts. The base of the pizza didn’t really crisp up much but it held together. I imagine pre-cooking the base will help with this. I am also really excited to find another tub so I can make pizza pockets. I do have my own recipe I can post if anyone wants it but this dough would make it really quick and easy.
Spiced Carrot Muffin Dough
This one I was able to try at the gluten free expo. I really loved the strong spices in the mix. A typical carrot cake to me is a lot lighter so this took me by surprise. Again it is really easy to use, I feel like I can’t say that enough. I spooned the mixture from the tub into a muffin tray and baked. That simple.
I made tiny slices so I could feed everyone but they were still really moist. I could imagine tweaking the times and making this into an amazing loaf cake too. Served warm with some cream or a honey drizzle. The possibilities with this dough and pretty open.
Sweet Pastry Dough
Silly me forgot to get a photo of my sweet pastry creation. You can’t really blame me though, I used it to make Nutella cheesecake. Who wouldn’t just eat that right away? Again very simple, defrost and roll. I used icing sugar to stop it sticking to keep the sweet flavour. Since my Nutella Cheesecake is a no-bake recipe. I blind baked the pastry following the packet instructions. Big hint, don’t forget to put the baking beads in. The pastry puffs really well – not that I forgot my baking beads or anything -. The dough had a shortbread-like quality, which meant it did crumble a bit. Thankfully it held well enough to get a few slices but it is fragile. I’d definitely recommend a springform pan to reduce strain on the pastry.
The takeaway from this little overview is that the products are simple to use. I said it in every paragraph I think and I mean it. When Jacqui said she wanted to create something to help people who were struggling, she really pulled through. Thank you!
The range isn’t widely available yet but stay tuned to the brand’s social media. A little birdy told me they are close to securing a wide release deal. To find stockist near you check out their facebook for announcements. If you do have any questions you can always reach out to Jacqui who is happy to respond to comments. I can’t wait to be able to keep these stocked in my freezer for parties.
I hope you enjoyed this overview, for subscriber perks and more sign up to the newsletter.
Until Next Time;
Ashlee; The Aussie Coeliac.