Sunday, June 10, 2012

The Pure Pantry Gluten Free and Delicious Baking Mixes Review PLUS Fresh from Elizabeth's Kitchen Gluten and Allergy Free Cookbook Review

Six years ago Elizabeth was diagnosed with celiac disease, a condition caused by an autoimmune reaction to gluten – a protein found in wheat, rye, barley, and oats. She later learned her two children,  also had severe gluten sensitivity as well as allergies to several other foods. 

After several years of experimenting by Elizabeth in the kitchen and stellar reviews from family and friends, she developed a delicious new line of baking mixes from organic, nutritious, whole grain flours high in fiber and omega 3s together with unique recipes that provide limitless possibilities for creating pancakes, waffles, cookies, crepes, muffins, breads, scones, cakes and more.

So the Pure Pantry was born!

The Pure Pantry offers many versatile, certified organic, baking mixes made with delicious, wholesome ingredients free of gluten, casein, dairy, nuts, soy, eggs, refined sugars or preservatives.

Elizabeth was kind and sent me out three of her mixes and her Amazing and Beautiful Cookbook, Fresh from Elizabeth's Kitchen to review.
I want to say I love the packaging on these mixes.  They are in plastic-like bags with a foil lining.  The packages are very tough and store easily.  They also have an expiration date, so you can be sure to get a fresh product!

I am looking forward to trying The Pure Pantry's Organic Sugar Cookie Mix - which is free from gluten, dairy, soy, nuts and eggs.  I love how there are many other uses for the cookie mix right on the bag and website under the recipe section.

My husband is thrilled that we were sent a heavy bag of Organic Buckwheat Flax Pancake and Baking Mix.  He wants to make big pancakes next weekend.  I will have to let you know how they turn out.  If there is any mix left over, I want to make the Fiber Date Nut Scones featured on The Pure Pantry's website. 

Being a Choco-holic of course I had to try the Wholegrain Dark Chocolate Cake Mix as soon as possible.  But I love using mixes to create something besides what the mix is typically intended I found the recipe for Chocolate Pound Cake on the back of the bag.  I want to share how easy the steps were to create this beautiful gluten free masterpiece.

Preheat over to 350 degrees. (easy to do!)

Place the beautiful cake mix in a large bowl.

In smaller bowl blend together 4 large eggs and 1/2 cup melted butter (I like to use Unsalted, but the bag also suggests non-hydrogenated butter substitute).

Pour egg mixture into cake mix bowl.

Blend to combine.

Add 1 cup of hot water to cake mix.
Blend until combined.

Pour the batter into a lightly greased loaf pan...then off to the oven for 45 minutes.

Look at this beauty!

And my The Pure Pantry Pound Cake even tasted better that is looked...and that is saying a lot becuase it is perfect!  I enjoyed a slice with a little whipping cream on the side.

Now I just need to make time to start cooking thanks to my new cookbook...

It is a beautiful cookbook with easy to read printed recipes and awe inspiring color photos throughout the cookbook.

The table of contents is perfect and only gets better when you browse through each well marked chapter.

The beginning of each chapter starts with beautiful photos and a list of the recipes contained in that section.
I can't wait to try the Turkey Meatballs and Gigi's French Onion Soup.  But there are so many other mouth watering recipes that are calling my name in the cookbook. 

You can purchase any or all of these items and more directly from The Pure Pantry website. They can also be found on Facebook and Twitter.

Disclaimer: The Pure Pantry provided me with free
samples of their product to review, and I was under no obligation to review it if
I so chose. Nor was I under any obligation to write a positive review in return for the free product.


  1. LOVE, LOVE, LOVE their products! I make a pumpkin spice muffin with the Buckwheat Pancake Mix. I love that it has more fiber than most GF baking mixes. I am also dairy free and try to eat lowfat, so I use pumpkin puree and apple sauce instead of butter, mostly egg whites, and light vanilla soy milk. With some pumpkin pie spices and orange oil they are delicious!

    1. Brook that sounds amazing! Thank you for sharing.

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  3. The pound cake looks amazing!


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