Our biggest issue with Costco is frequency of having an item in stock. One week you found your favourite sauce, the next week they don't carry it anymore.
That would be the case with the last BBQ sauce we were using. Infact, not only are they not carrying the BBQ sauce, but they actually do not have ANY BBQ sauces in stock.
When we had pork ribs on the menu for the week and needed more sauce, I knew Costco was out of the questions. Hopefully in summer they restock. I guess they don't understand that in Alberta, we BBQ all year round!
So I turned to Superstore. They had a bunch of BBQ sauces, including one of the sauces we buy at Costco, just a smaller bottle and more expensive. So I decided to try something new. I noticed the Sweet Baby Ray's "The Sauce is the Boss!" is labelled gluten free. I hadn't heard anything good or bad about the sauce, so I really didn't know what to expect.
And the results? I really enjoyed it. I bought the regular and the Honey. They had one other flavour. The sauce was not too sweet, nor was it too tangy. It was kind of just right. It goes for about 2.50 to 3 bucks a bottle. I really do recommend this sauce!
Look for Classico labeling some of their pasta sauces as gluten free. Especially some of the sauces like their Alfredo, which other brands would thicken with gluten.
We recently tried the Classico Roasted Red Pepper Alfredo sauce. Mixed it in with a can of crab meat and gluten free penne. It was really tasty and was also a hit with the kids. We will probably stick to our regular tomato sauces, but continue to buy these Classico Alfredo sauces.
Note: We added the pesto sauce to this, which is not labelled gluten free, but also did not contain any gluten ingredients, and no may contain warnings.
Because of this, be sure to read every label every time!
Amanda found these amazing fruit bars at Sobey's called Betty Lou's Fruit Bars. They are certified gluten free, and no only taste amazing, but taste like what they say they taste like.
In the photo we have strawberry pie, blueberry pie and peanut butter and jelly sandwich. Well, as Amanda is a huge peanut butter fan, she went straight for the peanut butter and jelly sandwich which she loved. At $2.30 a piece they run the same price as any specialty bar, maybe even a little less.
I don't make crepes often, but when I do, they are the best!
I've posted in the past about gluten free stuffed french toast that I've made using the America's Test Kitchen cookbook. Well although, they also have a crepe recipe, I've found using the french toast batter from the french toast for crepe works really well. On top of that, the stuffing from that recipe works great as a sweet crepe filler. So basically, you can make the stuffed french toast, and use any left over batter and stuffing to make crepes.
Crepe Batter Ingredients:
1 cup whole milk or 2% milk
2 tbsp melted butter
2 tsp vanilla extract
2 tbsp sugar
1/4 tsp salt
1/2 cup Kinnikinnick gluten free all purpose flour
First mix all ingredients together except for gluten flour. Once mixed in, slowly mix in gluten flour to get as smooth as possible. Let sit for 10 to 20 minutes.
8 ounces of cream cheese
2 tbsp sugar
1/4 tsp cinnamon
pinch of nutmeg
Warm cream cheese in microwave until soft (30 seconds at a time). Mix all the stuffing ingredients together until smooth.
I'm not the best at this, but what I do is warm up a non-stick man to medium heat. Make sure you let it warm up for a minute or two. You want that pan hot when you put the batter on the pan. Pour a 1/4 cup of banner in the middle of the pan and lift pan from element and tilt the pan to spread batter around thinly to fill the entire pan. Put back on element to cook batter for 30 seconds and dollop and spread on some filling (either the one listed above or be creative!). Gently use spatula to folder over edges and plate.