Bob’s Red Mill is one of my favorite brands. I love their old-fashioned methods and values, and their healthy, dependable products.
The company was established in 1978 by Bob Moore and his wife, Charlee. They built this business as a way to provide high quality foods to people across the country.
Whole grains are ground on quartz millstones at cool temperatures to maintain the highest nutrition. The resulting product is packaged in clear bags so that we can see what we are buying.
From start to finish, the entire process is done in their own facility in Milwaukie, Oregon.
Their old-fashioned techniques and dedication to providing a consistently great product have made Bob’s Red Mill a name you can trust.
And, if the integrity of the company wasn’t enough reason to love Bob, a few years ago he demonstrated his enormous generosity by giving his company to his employees.
With that being said, I have to tell you that was very disappointed in the results when I made a batch of cookies using their Gluten Free Shortbread Cookie Mix.
I realize that gluten-free baking can be a real challenge. That’s not news to any of us.
However, I have been working with GF products for a couple of years now, and I have been able to find ways to correct a lot of issues and make delicious food that cannot even be recognized as gluten free.
Unfortunately, I was unable to do anything with this mix that I would call a success.
And, it wasn’t for lack of trying.
I mixed up the batter as instructed.
It was too dry, and refused to form into a cookie, so I added 2 T. cashew milk.
It was still just a little crumbly, but I could form balls with it, so I rolled a dozen, pressed them slightly, and sprinkled them with some raw sugar.
The first dozen out of the oven looked and smelled wonderful.
I handed one to my daughter for the first taste test.
She took a bite, and was smiling and nodding her head until I asked her how they were.
She held her finger up for me to wait, and I realized she was having some trouble…
She looked like she had a mouth full of peanut butter that she couldn’t figure out what to do with.
So I took a bite of one, and completely understood what she was experiencing. It’s hard to describe…
It was dry, and felt like it was sucking all the moisture out of my mouth, but sticking everything together at the same time. Neither of us finished the cookie.
As we stood there looking at all this batter, we tried to figure out what on earth I could do to it so that we could salvage our investment.
We decided to try making thumbprint cookies out of them, so there would be something to break up the thick, dry, gooey, weird consistency.
I rolled another dozen, pressed them, sprinkled them with raw sugar, and then depressed the centers and filled them with strawberry jam.
These were better, a little easier to eat, but definitely not anything worth writing home about.
We discussed more options, and I decided to try making sandwich cookies out of the rest.
For these, I pressed the dough flat with a glass, and sprinkled them lightly with granulated sugar.
I let them cool, piped chocolate frosting on one, and topped it with another.
These were the easiest ones to eat, but still a little bit of a challenge.
The last idea I had was to use the original batch as a crust for individual cheesecakes.
I lined a cupcake pan with muffin papers, put one cookie in the bottom of each, and pressed them slightly, to crush them just a little.
I used the standard cheesecake recipe inside of the Philadelphia cream cheese package to make the batter, and divided it between the muffin cups.
I baked them at 350 and just kept an eye on them until they were done.
Cheesecake isn’t my specialty, and these aren’t very pretty since they wrinkled a little after chilling them, but this was really the best way to consume these shortbread cookies.
Having established the fact that the best way to eat these cookies is to use them as a crust and hide them under a bunch of cream cheese, I have to say, it’s not worth it.
Between the cost of the mix, and having to bake the cookies before using them as a crust, I can assure you – I won’t be making these again.
I have given some thought to using the mix as a base for that awesome cream cheese-chocolate pudding-whipped topping dessert, but I have more affordable ways of making that. If you have already purchased this mix and aren’t sure what to do with it, I would recommend giving that a try.
If anyone has any tips or ideas on how to make this mix work, please let us know.
I really hate to give up on any of Bob’s products, but, in my opinion, this one was just a complete fail.
Filed under: Gluten Free