Last week, I wrote a post about the awesome baking mixes from Kalo Foods LLC. This week, I want to highlight the products of another brand that I discovered at the Raleigh GFAF Wellness Event – Caly’s Kitchen. While I was at the event, I spoke with Sarah, the brand’s representative, about how hard it is to find baking mixes that are free from gluten, dairy AND corn (which is why I get so excited when I find mixes from brands like Kalo Foods).
Caly’s Kitchen (whose tagline is “gluten free made awesome,” by the way) is free from gluten, corn, soy and potato, and can be prepared with dairy substitutes to make them dairy-free as well. In my blogger bag from the event, I got a pack of granola, a chocolate chip banana bread mix (love) and some cookies (which were quickly demolished that night). And Sarah was sweet enough to give me a package of the chocolate chip cookie mix after our chat.
Both mixes are two staples for me when it comes to baking. I think chocolate chip banana bread was the first gluten-free recipe I ever made back when I first got diagnosed. That particular recipe was from Erin McKenna’s Babycakes cookbook, which was actually the first gluten-free cookbook I ever bought. Growing up, my mom would always make banana bread, so I was glad to have an alternative. Also, chocolate chip cookies are always a great go-to dessert. Long story short, these two new mixes were perfect for me to try.
When I made the banana bread and poured the batter into the 8×4″ bread pan that the recipe called for, I thought I mistakenly used a pan that was too big because the batter was pretty shallow. It did rise, though, when it was finished baking – I didn’t even have to bake it as long as the package recommended!
In the end, I think that the recipe was meant to be a thinner loaf, which was fine with me since the taste was still great! Bananas and chocolate just go so well together. The texture was exactly what I remembered my mom’s banana bread to be – not too dense, not under-cooked, and just firm enough to hold together really well without being too hard. Thumbs up on that one. I ended up making french toast with the bread, which was FANTASTIC. Scroll down to the bottom of the page for the recipe!
The cookies were really good as well. I baked them for 10 minutes, which was the lowest recommended cooking time on the instructions. This was a good call. I don’t usually like crunchy cookies and these were just right. The cookies themselves tasted fresh baked, even the next day. OH and the batter tasted good too. I’ve noticed that certain gluten-free flours or blends have a weird taste before they are baked, but this mix tasted like normal cookie dough!
Overall, I loved everything. Check out the french toast recipe below!
Banana Chocolate Chip French Toast
Makes ~4 servings
8-12 slices of Caly’s Banana Chocolate Chip Bread
1/2 cup vanilla almond milk
Sea salt to taste
Coconut oil for the pan
Mix the eggs and almond milk together.
- Heat oil in a skillet over medium heat.
- Soak the bread in the egg mixture, making sure to coat all sides.
- Place the slices in the skillet and cook for 2-3 minutes on each side.
- Sprinkle with sea salt and maple syrup.