Authentic Foods Falafel Mix & Steve’s GF Flour Blend
I was sent a couple of products from Authentic Foods to try out, and I thought I would share my experience with you. Authentic Foods creates products that can be enjoyed by everyone, including people with Celiac disease. The founder, Steven Rice, used his background in the food industry and paired it with his biochemistry degree to create gluten-free products that could help those with Celiac maintain proper nutrition while enjoying gluten-free baked goods that taste like the ‘real thing’.
The two products that I was sent, are the Authentic Foods Falafel Mix & Steve’s GF Flour Blend.
I began by trying the falafel mix. I liked the ingredients as they are vegan, soy-free, gluten-free, dairy-free, and seem very straight up- nothing hidden!
I prepared the falafel mix according to the directions on the back of the package, but found that while the instructions stated that I should be able to form the falafels into balls for frying, my mixture was simply much too wet. I added more flour mixture and was able to roughly roll the falafel into balls. I fried some in oil, and I baked some as patties. I much prefered the fried falafel, as I think the frying helped make them more flavourful and have a better texture. The patties felt somewhat dry and lackluster to me. If you’re wondering why the patties look different, it’s because half were made according to package directions (the ones that look like cookies) and half were made with extra mix added into them. I think the ones with extra mix better. I think the falafel could benefit from chopped jalapenos, as the package states as an option.
Next, I tried making falafel pancakes by veganizing a recipe on the package. These turned out fantastic, and I really enjoyed them. I served them with a vegan tzatziki recipe (that I will share soon) and I could have eaten the whole lot of them! I think if you purchase this mix you will not be disappointed with the falafel pancakes. They were the best option that I tried.
1 cup Authentic Foods Falafel Mix
1 cup water, milk or a non-dairy milk substitute
3 tablespoons coconut sugar
2 Tbsp chia seeds, mixed with 6 Tbsp water (let sit 5 minutes, until thick and jelly-ish)
3 tablespoons olive oil
In a bowl, mix Authentic Foods Falafel Mix with Authentic Foods Maple Sugar. In another bowl, beat together chia mixture, water and oil. Then mix this into the falafel mixture. If the batter becomes too thick, add water to thin. Preheat griddle or skillet that has been lightly coated with oil to keep pancakes from sticking. Using a large tablespoon drop batter to make 4 inch diameter pancakes. Cook first side until bubbles form and begin to pop, and edges look dry. With a spatula, turn the pancakes over until the second side is golden brown. Serve with cashew tzatziki.
I did a bit of experimenting with Steve’s GF Flour Blend. One very cool thing to note about this flour is that it contains no emulsifiers like xanthan gum or guar gum, which can be troubling to some people! So first off, I tried making vegan muffins and I found them to be quite gummy. I’m thinking that maybe this flour blend works best in sweet recipes that contain eggs.
Next, I tried making pizza dough which was quite time consuming, as you have to create a starter and let it rest 12-18 hours, and then make the dough, and let is rise for a total of an hour and twenty minutes. Having said that, I really did enjoy this gluten-free pizza crust. I would go through the effort of making it again. I should also note that I had to add more water than the dough recipe called for but it was easy to make that call, and I know that baking recipes can always call for a change depending on even just small factors, like kitchen temperature, etc. I made a vegan mozzarella to go on top of the pizza that was just awesome. I really did love this pizza crust and found it very hard to tell that it was gluten-free!
1/2 cup Steve’s GF Bread Flour
2/3 cup lukewarm water
1/8 teaspoon fresh yeast
4 1⁄4 oz Starter
2/3 cup lukewarm water
1 teaspoon light olive oil
2 cup Steve’s GF Bread Flour
2g Active dry yeast (or 4g fresh
Tapioca Flour for the board
Dissolve yeast in water, add flour and mix together until smooth, place it in a container and let it sit at room temperature for a few hours or until it doubles in size. Store in refrigerator overnight, or 12-18 hours.
Using a paddle attachment on a stand mixer, combine all ingredients and mix on low until combined. Turn to medium speed and mix for 9-10 minutes until it forms a tacky wet dough that is sticks to the bowl. Gently form the dough into a ball, lightly coat the bowl with oil, cover with plastic
wrap and warm towel. Proof for about an hour or until it doubles in size. Divide the dough into 2 balls, cover and proof for another 20 minutes. Shape them into a nice round shape with the edges a bit higher. Bake at 450 degrees for 7 minutes or until nicely browned on the edges and bottom.
Brush lightly with olive oil and add tomato sauce and/or toppings such as olives, sweet peppers, vegan or dairy mozzarella, fresh basil, tomatoes, and artichoke hearts on the top.Bake @ 450°F for another 5-8 minutes, until nicely browned at the top.
All in all, I think these Authentic Foods products are well worth trying- especially if you are Celiac. However, I do think you have to be willing to experiment with different types of recipes until you find what these mixes are ideal for.