This time I was at a Thomas Dux supermarket. They’re a little bit fancy but you can still snare some bargains depending on when you’re in store. I do like Thomas Dux as they stock Evia yoghurt (although a limited “skinny” selection and possibly only the “natural” full fat, whereas I prefer the “classic” full fat), a range of gluten free breads, gluten free freezer pastry, Koko Black chocolate (we have no Koko Blacks in Sydney) and various other little treats that you don’t typically find in the supermarket.
So when the biscuit need struck, I had a bit of a different selection available to me at Thomas Dux – lots of fancy looking biscuits that looked very tasty, but also very expensive. If I can find a cheap (well, as cheap as gluten free gets) biscuit that I like, then I’ll stick to it. So this time I decided to give the Macro Wholefoods’ Lemon Citrus Biscuit a go. Mainly because they were the only Macro Wholefoods biscuit that did not have chocolate. No way was I going to go through that sickly sweet pain again!
Just gluten free, and no chocolate. A promising start.
Looks like a biscuit. No imitating some other biscuit. It’s just a biscuit.
I ummed and aaahed about getting these as I was worried I’d get sick of the lemon flavour quickly. So far have been proved correct. Texture is OK, but prefer the flavour of these compared to others I’ve tried so far.
Would I buy again? Yes, but not anytime soon.
I think I’ll try one of the expensive ones next time…
Sometimes you’re just too busy or too tired to bake your own biscuits. All you want to do is prepare a cup of tea and have a few biscuits. Baking? Not always!
Of course, now that I am stuck with gluten-free varieties of biscuits, I’m going to have to find one I like. Goodbye Butternut Snaps, most brands of Scotch Fingers, Tim Tams, and Kmart choc chip biscuits! Hello lack of variety.
I started with Freedom Foods’ Crunchy Coconut Biscuits. They were disappointing. A friend who recently started eating wheat-free posted how he was unhappy with Freedom Foods’ Chocolate Blitz cookies on Facebook, and I decided that I would have to try an alternate brand next time I was at the supermarket in search of biscuits.
So it occurred one night at my local Woolworths supermarket, and I came home with Macro Wholefoods’ Double Choc Biscuits. I think they’re meant to be a gluten-free version of the Tim Tam.
Gluten free but also dairy free and vegan. That was probably too accommodating to those not in the typical population and should have set off alarm bells.
They look a little like Tim Tams (although it’s now been a while since I’ve had a glorious Tim Tam, so my judgement may be compromised by romantic ideals of the Tim Tam).
Does not taste like Tim Tam. “Sickly sweet” is how I would describe it in two words. Texture was good, but taste not so much.
Would I buy again? No
The search continues…
Eagle Boys Maroubra Junction got a trial of the gluten-free pizza crust, although I have to admit the conditions are different to other trials as the pizzas were delivered. Every few weeks we have pizza (and chicken) nights at uni, with the pizzas delivered, so they spent some time in those pizza bags travelling to uni with almost 30 other pizzas. I’m not sure if the flexibility in the crust was a result of steam rather than a normal property of the crust itself.
I’m not sure if I prefer it to the Pizza Hut crust, but it’s better than the Dominos one (I doubt you would be able to find worse). At first I wasn’t sure if the Eagle Boys crust was GF as it was quite chewy – I ended up inspecting a few of the normal pizzas to convince myself that yes, the crust I was eating looked different to the majority of the pizzas. I will have to trial Eagle Boys again, but using my local Randwick store to avoid the possibility of “tainting” the crust with steam. That would just mean that my experiment has not been under controlled conditions, and thus invalid.
Being 40km and at least an hour away from getting home at 6.30pm on a Wednesday evening makes takeaway pizza sound very enticing – especially since Pizza Hut’s Classics pizzas are $6 each (plus another $3 for gluten-free) every day at the moment. Sure, I would have saved $1 per pizza if I purchased them on Tuesday, but I spent Tuesday at home and hadn’t washed my hair. I hadn’t washed it for a few days actually, so it did not need to go out in public.
Back to pizza – I ordered the Italiano and the Ham and Cheese pizzas from Pizza Hut Menai (a fair distance from Domino’s Coogee) and ate slices as I drove home. Unlike Domino’s GF base, I could actually eat the Pizza Hut one with minimal added water. The toppings were ample too, and the base not at all greasy. It lacked that chew you get from real pizza bases with gluten, but this one was enjoyable nonetheless. I am also a fan of a thin-based pizza, and that is how the Pizza Hut GF base comes. It was definitely a superior experience when compared to Domino’s Coogee. I do have a Pizza Hut relatively close to home, but I still need to try Eagle Boys’ GF pizza bases. Then I need to find out if my local Pizza Hut is as generous with toppings as Menai.
Now that I’m trying gluten-free, I have to get to know where to get my take away pizza from for nights when I can’t be bothered cooking. As a student, I also have to try and find the cheapest GF pizza. On Tuesdays, Eagle Boys and Dominos both have cheaper pizzas with Dominos producing the cheaper GF pizza, which is what I tried this week.
I wasn’t a fan of it – dry and chewy (in a bad way as I don’t think having Sjogren’s helps with the consumption of Dominos’ gluten-free crust). I also felt they were skimpy on the toppings of my custom pizza – which I have previously ordered from a different franchise and been happy with. I frown upon you Dominos Coogee.
Eagle Boys next week – I wonder what their GF crust is like.
Mmmm… doughnuts with caramel sauce (not in picture)
Baking Society is the only student society I’ve ever really been involved with across all my years at uni, and there’s been a lot of them! We have regular meetings, where we have a theme and bring something to share. The theme for this meeting was caramel – we had doughnuts with caramel sauce, caramelised popcorn, cupcakes with caramel sauce (and chocolate icing), and apple cake. No caramel there, but I was responsible for that – I had made it to take to a picnic on Saturday, but it was far too fragile, so it ended up at Monday’s meeting instead!
Cupcakes with caramel sauce and chocolate icing
My apple cake
My apple cake was a bit of a disaster (using Stephanie Alexander’s Aunt Elva’s apple cakerecipe from her Cook’s Companion book) but apparently it tasted nice. Like the apple muffins, these contained plenty of gluten and apples! The pastry was essentially butter and flour and it was meant to be very stiff, but I found it difficult to work with. I didn’t make a note of what my kitchen environment was like, so I have no idea if humidity or an overly warm environment contributed to the pain of a cake. I’ve resolved to never make it again as I wasn’t happy with how fiddly the pastry was!
Treasure Cake: the Boston Mud Cake with extra stuff on top
So I’m on a different diet to normal and not doing much fun baking or fun eating (cravings well under control, mainly because I’ve had none), so I thought I’d share the last piece of cake I ate before my current diet. It’s the Treasure Cake from the Cheesecake Shop. It’s essentially a Boston Mud Cake (which I do love), topped with custard-filled profiteroles and rolls of chocolate. Was nice but not amazing. So, if you asked which cake I’d recommend from the Cheesecake Shop, I would say plain ol’ Boston Mud Cake.