Grocery Shopping-Part Two

While on a “sprint shop” through the grocery store, this new gluten-free Ronzoni box caught my eye on the store shelves.


Ronzoni’s regular pasta is in a blue box, so this yellow really differentiated the gluten-free version.  Other food purveyor’s have done this, for example Belle and Evans has blue and black boxes differentiating the gluten-free from the regular variety.

What struck me about the Ronzoni is that it was on the shelf with all of the wheat pasta and not on the “free-from” shelf that is a stand alone section of the grocery store.  Chex Cereal and GF Bisquick are also with the regular mixes and cereals as far as I can see in my area grocery stores.

I am not sure who has the advantage…do the brands in the gluten-free section have the advantage?  I know where the location of the gluten-free section, or the dedicated “free-from” shelf space, is in all of my stores and I frequent these sections with great regularity to stock up.

Or, do the brands sitting at eye level in the regular grocery aisles have the advantage?  If I want the DeLallo Orzo or the Le Veneziane Farfalle, I know where to find it.  But, because that yellow box just happened to be on the store shelf I was walking down for canned tomatoes, it caught my eye and I bought it.

All in all, it is great to see new products on shelves wherever they may be in the grocery store.  I just want it to be easy to find them!

Kendall Egan

Gluten-Free Baked Goods Do Not Linger!

I have never professed to enjoy baking, nor do I feel like a competent baker, but my gluten-free baked goods never linger for a long time on the counter top.  The mixes and flours are so delicious today that I proudly serve gluten-free desserts or baked goods to anyone.

I had purchased blueberries and then my husband picked up blueberries at Costco.  There was absolutely zero chance that these berries were all going to get eaten before they dissolved into a soupy mass of fuzzy, green-slime, moldy berries, so I needed to bake.  Muffins would not use enough of them so I went with a cobbler.  Basically, I used the regular Bisquick cobbler recipe with the Gluten-Free Bisquick mix.   This was my cobbler after I let it cool for 15 minutes.


The rest was eaten the next day for breakfast.

On Monday, I had three brown bananas so during my lunch hour I made banana bread.  I have become so spoiled by pre-mixed gluten-free muffin mixes that I was a little nervous about making banana bread with gluten-free flour, not a muffin mix.  Clearly, I did not mess anything up because the kids come in the front door from camp and work between 3-6pm every day and not much of the banana bread was left by the time dinner was served!

banana bread

So I will continue to bake gluten-free and my family will continue to enjoy all the wonderful quick breads and desserts that taste delicious with or without gluten!

Kendall Egan