A while ago I was approached by Namaste Foods to review some of their gluten (plus dairy, soy, nut, corn & potato) free baking mixes. Since I had actually seen their products at one of the health food stores around here and how they are so allergy friendly, I was happy to accept! In addition, I also realize that sometimes there just isn’t time to make something from scratch, so having advice on what mixes to get is helpful!
I was encouraged to choose one sweet and one savoury mix: I chose their Pizza Crust mix and the Biscuits, Pie Crusts and More! mix.
Lately I’ve been trying to make my own pizza crusts as I don’t like paying huge amounts of money for two small crusts and I wanted vegan crusts, but with little success. The yeast crusts take too long and taste too yeasty and the non-yeast ones I’ve tried have had separation anxiety with my non-stick pan and wouldn’t stay together. So, when the opportunity to try Namaste’s pizza crust, I was quite excited. Fortunately it did not disappoint.
The mix was very easy to make – all I had to do was add water and oil, mix, spread out on a pan and bake. (Much easier than trying to wrestle to flatten pizza dough, wait for it to rise, and to struggle to cut it only to have the pizza crust taste too yeasty!) As a precautionary measure, I decided to make this crust on parchment paper so that it wouldn’t experience similar separation issues (causing me issues!) as past attempts.
The crust itself was very tasty and the added herbs were a nice touch. It cut fairly well and stayed together very well, even when it was cold! I wished that it would have risen slightly more, but the crust made a very good thin crust. I’m glad that it turned out as the mix makes two crusts! (In case you’re interested, this is what I put on the pizza: spread with tomato paste, sprinkle with italian seasonings and fresh parsley, cover with ham, spinach, thuringer sausage, peppers, onions, mushrooms, asparagus, pineapple and mozzarella cheese (optional).)
Since I’m still not eating eggs, I wanted to choose a mix that didn’t necessarily need them. Once I saw that they had a pie crust mix, I knew I wanted to try it as I believe that one of the hardest tests for gluten free baking is to make a pie crust that doesn’t fall apart immediately or doesn’t need a chain saw to cut.
Fortunately, I was very impressed with Namaste’s pie crust mix – it cut easily and didn’t crumble. The original recipe called to press the crust into the pan, but since Mr. Bean wanted a saskatoon berry pie for his birthday, I wanted to roll it out so I could have the traditional two-crust berry pie. After many frustrating attempts, I’ve found the best way to roll out pie crust is between two pieces of plastic wrap. As you can see, it rolled out very well as there were essentially no cracks in the top crust – almost unheard of in my experience with gluten free pie crusts!
I didn’t roll it out as thinly as I could have as by the end I had to exert a fair amount of pressure, hence the very large edges. Even so, I made double the recipe the mix gave me so I could have two crusts, but it made enough for about 3 pie crusts. The crust itself had a good texture – not quite as flaky as its gluten and dairy filled counterpart, but I can’t complain because it held its form very well. It was quite tasty, too – usually the pastry part of pies is my least favourite, but I found myself secretly enjoying breaking off the edges and eating it plain. Mr. Bean was also very impressed with this pie and he is looking forward to the pie I am going to make with the remaining dough!
The filling was adapted from the frozen berry pie filling from the Joy of Cooking. I didn’t quite add enough tapioca starch so the juices didn’t thicken up as much as I would have liked. It was very tasty regardless.
Saskatoon Berry Pie Filling
5 c. frozen saskatoon berries
1/2 c. sugar
4 tbsp. of tapioca starch
1 pinch salt
2 tbsp. grapeseed oil or melted butter (if desired)
- Preheat oven to 450F.
- Defrost berries only so that they all separate easily. Place berries in a large bowl.
- Add the sugar, tapioca starch and salt. Stir until berries are covered.
- Pour into the pie crust and cover with the top crust. Pinch edges of the crust together in any desired manner.
- Bake in the hot oven for 10 minutes.
- Turn the heat down to 350F and bake for 45 minutes or until crust is golden brown.
- Remove from the oven and allow to cool before cutting.
Now for the giveaway!
What you will win:
Namaste Giveaway Tote
3 Namaste Foods Products
Namaste Grocery tote
Copy of our Simple Pleasures Cookbook
Copy of Living Without Magazine
Assorted recipe cards
How to win:
For additional entries, you can:
- Subscribe to my blog/rss feed and leave a comment to let me know (or if you already do, just leave a comment saying that!)
- Share this giveaway on your blog, facebook or twitter (leave a separate comment for each)
This giveaway is now closed.
This giveaway is only open to the US and Canada! Sorry to my international readers! A winner will be drawn using random.org on June 14th.
Thanks for participating and good luck!
*I received both the pizza crust and biscuits, pie crusts and more mixes as well as a grocery tote and recipe cards in exchange for this review.*