April 2013

Astoria Mills Gluten Free Chocolate Chip Cake...Review

http://wheatfreelivingandme.blogspot.ca/

"I have to admit that Trina Astor-Stewart has out done herself this time. The cake rose like a "regular" cake, and baked evenly throughout. I used two 9" pans as opposed to the 9x12 cake pan in the directions, as I wanted a nice tall two layer cake to decorate, and to show off my newly acquired decorating skills.....well that is if I have time :-)" Sharon.

"Hi Trina,

I made brownies today from the website that was linked to in your Facebook page! They were a hit w/ the kids! (and me too….must stay away from the pan, ha ha ha)...I may attempt the bagels tomorrow. Or perhaps the biscuits. Or maybe pancakes. I haven't decided. Wish me luck!

I so appreciate all your help! Since being forced to go gluten-free for better health, I had given up on ever having bread products or cakes/cookies. I don't eat much of it, but it is nice to have a treat every now and then. So far, my intestines seem to be OK using your products! I don't know if being GF really helps in the recovery from Lyme disease but it's worth it if it will make my son feel better. I'm happy that I now have options for him that he enjoys. And he's very picky so your products are a WIN! S.C.

March 2013

Sharon, of Wheat Free Living & Me is an avid blogger about gluten free foods she tries. She recently used Astoria Mills Fine Flour -Mix #3 to make brownies and pancakes. Have a look at her blog at http://wheatfreelivingandme.blogspot.ca/ -

Here are photos she sent of her baking tests.

These are different recipes than I have used, it just goes to show that cooking is both an art and a science! Although I usually use Mix #1 for pancakes, these look delicious. Always glad to see what others are doing with Astoria Mills Mixes. Thank you Sharon.
 

January 2013

Hi Guys,
   Just letting you know that I finally tried the pasta flour and it worked far better than my expectations.  It was fast, easy and delicious.  I was in a hurry, so I just rolled it out and sliced it into Fettucini.  The only variation was that I didn't realize it needed sour cream and didn't have any, so I used kefir, instead and it worked perfectly.  I made half a batch and it still made enough pasta for four servings, so Janet and I will be eating it again tomorrow.
   Thanks again.  You sure have brightened up my life.
   (Sometimes you must wonder if you are running a business or a cult, what with all the praise you get from your customers. :-)
--Brian M. Godfrey
www.wildbirdshop.com/

Note: The mix talked about above is Astoria Mills Fine Flour - Mix #3. It can also be made milk free using a little oil instead of the sourcream.

November 2012

Hi Trina,
   Well I received the flours just before a period of chaos and moving.  We are once again stable in the Winter Palace in southern California and so today I decided to try the pizza.  It turned out really well.  Thank you again for sending it along!

   I'll tell you what I did as it did vary from your instructions.

   First, my wife and I are getting too old to gorge on a huge pizza.  I looked at that four cups of flour and knew it was going to be way too much.  I cut the recipe to 1/4 (1 cup flour, 1 egg, etc.) and mixed it up per your instructions.  Unfortunately, I got started a bit late and the warm spot wasn't warm enough for a quick rise.  When it was double I found that Janet was going to be home soon, so I decided on a variation.  I was going to shock rise it as much as possible and accept the result.

   I have a cast iron griddle which is about 11" square.  I bought it because it barely fits inside of our toaster oven.  (Variation number 2 and 3 - I prefer to use the toaster oven as it consumes fewer watts of extremely expensive southern CA electricity!)  

I put it in the oven and heated it to 425.  Meanwhile I pressed out the dough and realized that it was still twice what I needed.  So I put half in the fridge for tomorrow and pressed the remaining half into a rough (very rough) circle.  I slid it onto a large plate, oiled the whole thing with olive oil, and put the toppings on it (heavily smoked Polish sausage, chunks of left over Stilton and sharp cheddar, slivered onions, black pepper, jalapenos.)  When the cast iron was hot I put some oil in it (coconut works extremely well in cast iron) and slid the pizza onto it.  

It sizzled loudly and then settled down to cook.  The dough rose just a bit which is good because we like thin pizza crust.  When the cheese was bubbly I put some thin tomato slices on it and turned off the oven to let them warm.  I served it with grated Parmesano.

   The resulting pizza was practically artwork to look at.  It was very rough and rustic.  It looked like it had been cooked in a wood fired oven and the smoked sausage made it taste that way, too.  The bottom was crisp but not burnt, the edges were crisp, the center was perfectly cooked.  I hate to brag, but it was one of the best pizzas I have eaten.  I rarely have such a success on my first try.  :-)
 
   And I've got more dough for tomorrow...
   Thanks again.
--Brian M. Godfrey
 

September 2012
My best friend found out she is gluten sensitive this summer. We get together with 2 other friends every Friday for lunch, so I thought I was cooked. I went to the store to find out what I could buy and serve her and for a few weeks, since I didn't want her to feel centered out, we all suffered! But no longer, we have Astoria Mills easy mixes. I tell you the lemon meringue pie is to die for! Thanks for giving us back our Friday lunches.  Catherine Ames from Georgia

I tried the Aztec Harvest Blend whole grain mix. It is really good, my body love it. I know it is your most expensive mix but just knowing the naturally gluten free whole grains are milled in dedicated mills at under 5ppm makes all the difference to me. I have tried naturally gluten free grains before and always had a reaction, I guess 19 ppm is not good enough for me. I thought I would never be able to eat these nutritious grains. I thought the price was exhorbitant but a little, as you say, goes a long way. Totally worth it!

Thanks, Adrienne Haas from Ohio

August 2012
Awesome! That is all I can say. Why didn't I hear of you before. Been eating awful tasting cardboard since being diagnosed celiac but no more. Yummy stuff. Trina you are a genius, thanks for sharing your recipes and mixes. I like knowing I am eating nutritiously as well as tasty gluten free too. Thanks and keep up the good work.  Ellen Myers from California

July 2012

Myrtle bought Astoria Mills mixes at Wilmot Orchard Blueberry farm in Newcastle Ontario and was so delighted with the mixes she wrote about them in her blog here. http://myrtlesturtles.blogspot.ca/2012/07/gluten-and-dairy-free-pizza.html

"Hi Trina,
Here is the recipe for the blueberry muffins.  I adapted my favourite recipe from my favourite baking book (baking with Julia).
I'm going to post the recipe on my blog this week so you can check out the photos. I'll send you the link when it goes live.  It will go out on Tuesday.
Http://myrtlesturtles.blogspot.ca
Hope you enjoy it.  I also wrote a post for Monday about your pizza dough flour.  Loved the pizza!!!! The kids were so happy to have yummy soft pizza!
So happy I found your flours.  Are there any retail outlets in the Pickering Ajax Oshawa area?
Myrtle"

Yes, here is the page for the places that carry Astoria Mills, thank you Myrtle for your wonderful comments and glad you are enjoying your new gluten free diet!

May 2012

• Rhode Island Customer

Dear Trina, About Brown Bread - Mix #6. "Well to be honest, right out of the oven and hot, the texture was very play doh-y and i was disappointed but the crust was great...(does need to cool:) next day and today it was perfect...it tastes like bread, acts better than most of the other ones i've baked and tried, i'm very impressed and i've got a few friends i'm going to refer, nice job :)

thank you so much, i can't imagine how much time it took you to 'tweak' this, knowing what i tried and how much time and money i spent!!!

and it was sooooooooooooooooooooo easy to make, that was the best part, no getting out a million ingredients.....and 8 different bowls, etc.....:)

...of course you can use me as a reference, I'm having my first decent grilled cheese in years!!!"
Sharon Terzian, Rhode Island

• Celiac Walk near Syracuse NY

"Trina,

    I wanted to thank you so much for your donation to our Celiac Walk. It was a very popular raffle item and we have heard wonderful things about all of your products.  We had over 500 people at the event from all over New York state and unfortunately we do not keep track of the raffle winners.  You could email the ebook to our CNY Celiac Association President Ruth Wyman and she could possibly print out recipes to use at our quarterly Celiac meetings.  Once again thank you for your support of our event.  

Sincerely,
Carolyn Mayer
Sponsorship Coordinator"  

April 2012

• Raising a Family on a Gluten Free Diet ...and why.

An article posted in the magazine blog for Real Life Changes Magazine. 

March 2012

• Alberta Canada Customer

Trina
"I must first of all congratulate you on an amazing baking system--it is much more that a cookbook. I copied it off tonight and used all my ink ha ha you have so many pictures.
I made the basic muffin recipe with grated apple and also the corn muffins. I added a little sugar to the corn muffins as there is none in the recipe. The  batter was a bit more runny than what I was used to making with my wheat flour, and so I added more Mix #1, your All Purpose flour thinking they needed it maybe not?? just need to get used to the differences!!
They turned out very well.

I emptied my pantry of all flour and pasta and wheat products. Brian is not so sure of all this yet so our home won't be sterile of bought bread and buns but I will be baking and eating my own breads and buns, and won't bake with wheat flour any more.
It will be interesting to see how I adjust, with all your recipes and the mixes I think I won't miss anything.  Do your mixes need to be stored in the fridge or freezer?
I will need to  have some things on hand for times of wanting something quickly.
Thanks so much for all the work you have done, easier for me to start this!"

Meda W. Calahoo, Alberta

February 2012

• Jax of Gluten-Free Ontario writes a Blog post about Astoria Mills baking mixes.

Jax and I had the pleasure of baking together for a day last December. It was fun, we sure made a lot of things and had fun eating. We are both gluten intolerant. We made croissants, bow tie pasta, brown bread, crackers etc. Jax's dad came in from work and even though he is not gluten intolerant, really enjoyed the bread. Thanks Jax for the day of baking and great blog!  

Jax is well known for her gluten free product reviews and for providing lists of places in Ontario where those on a gluten free diet can eat.

Dear Trina,

Tina Turbin wants you to know it was a pleasure for her to review the Astoria Mills product line. 

Your review went "live" on October 3rd and following is the link: http://glutenfreehelp.info/?p=3438 ...

Sincerely,

Miranda Jade 

• Tina Turbin

 "My Other Undeniable Cause"
Voted #2 .Info Site in The World by the People -2010"

More people commenting on Astoria Mills gluten free.

• “Hi Trina, As a member of the JoyBauer.com team--the online home of the "Today Show" nutritionist and "Food Cures" author--I've been following your site, and I'm impressed with your passion and expertise. Your site has such great content (plus photos, general charm and so much more)... R.”   Joy Bauer's book 'Food Cures' is available now with more information for people on a gluten free diet.

• “I am delighted that Astoria Mills bread mixes are so easy to make and taste so good. I can have great fresh bread again, thanks so much! And the pizzah....I'm in heaven.” — Linda B.-Texas

• “Thank you for the mix system, my cupboard is stocked, I don't have to worry anymore about failed recipes, and I have yours to go by. I have been able to make the best gf grilled cheese sandwich ever, have sandwiches for lunch again, and even croissants for Sunday brunch. I can't believe you've taken most of the work out of it. ” — Jane D.-Ohio

• “My son has multiple allergies as well as being celiac and when we were told he could not have rice of all things, we wondered what kind of bread we could get for him, then we found Astoria Mills with a rice free bread mix that tastes like heaven, we all want to eat it.” — Eve P. -Vancouver

• “My daughter who lives in Toronto found Astoria Mills gluten free mixes in a store called Thuna Herbals on the Danforth. She sent me a package of Fine flour Mix #3 and Brown bread Mix #6 and I had pierogis again that really taste like pierogis and made rolls to take on a trip. They were still soft 3 days into the trip. I can't wait to try the white bread Mix #7 - oh and did I tell you how easy I find the mix number system, keeps it easy” — Helen G. -Oshawa ON

• “I had not had a donut in 20 years until I met you at a Celiac meeting in Toronto, believe it or not, I make donuts now for our family occasions -it is great to all eat the same and not make a fuss about being gluten free !” — Sheila -Oakville, ON

• “We always had French Toast for Christmas mornings until I was diagnosed celiac. It never really felt like Christmas, until your bread mixes came along, now we have a new tradition!” — Joan L. “I am not one to write in to anything, but I had to let you know you changed my life. I was feeling very deprived; now I know I can have anything again. I am able to bake again and enjoy with others. Love your Vanilla wafer cookie recipe and the gingerbread.” — Priscilla V.

• “When I baked Astoria Mills brown bread Mix #6 the aroma got to me before I even tasted it. It smelled just like I remember my grandmother’s homemade bread. It is even light and I love that I can make artisan loaves and buns. Next to the breads are the pies, your pastry is divine. No more watching others scoff down a piece of pie at family dinners, we all have yours! The lemon meringue is my fav!” — Angel C.

• “Can't believe your fiber full muffin recipe using the basic muffin recipe on All Purpose Flour - Mix #1 are so good. They look like store bought wheat ones and taste just as good” — Brian

• “If I could tell everyone who just got diagnosed and is wondering what to eat, I would say, just get Astoria Mills whole system and stick with it, you won't go through all the wasted tasteless food I did! Save yourself the trouble and get the good stuff right up front.” Edward B. California
• Astoria Mills gluten free products are the best! I couldn't get used to the taste of gluten free stuff but after giving Astoria Mills mixes a try, now I don't have to. Everything tastes good, I don't have to make a different meal for myself, my husband likes everything too. Thank you Trina for insisting on good tasting gluten free. Now I can do gluten free and not feel like I'm missing anything.  Sandra from Boston Mass.