Testing Out Nameste Baking Mix

I was sucked in by a pretty package.  Should have known better but that and the lower price had me buying a baking mix from Nameste Foods.  Juliana TOLD me to get a different brand and since she never mentioned this one in particular, good or bad, I bought this one.  Isn't the package nice?  Sure looks all wholesome and stuff.  The marketing department did a really good job.  Kudos to them for most likely having a focus group to pick the packaging.  It worked on me. To be fair, Nameste specializes in allergy free baking so the recipe I used for the biscuits below was designed for that reason.

The first thing I made with this product was the biscuits using the recipe on the bag.  I was skeptical since the recipe didn't seem like it was going to work very well.  I was right.  The hockey pucks biscuits came out dry and didn't rise at all.  They ended up looking like the raw dough, only more brown, after they were finished.  My hubby still ate his, God love him, so it shows that he either loves me very much or will eat anything!  His comment when eating the biscuit was, "this has the texture of a mud pie.  Or maybe an English muffin at the beach on a windy day."  He's trying to be supportive while still wanting his gluten products. Here's the result of the biscuits.

We've lived in the South for MANY years and both of my kids were born there.  Biscuits are a way of life so I have spent YEARS perfecting my recipe.  Now I have those little hockey pucks to look forward to?  UGH!

Today my daughter and I decided to attempt to make some scones using this baking mix but a different recipe.  The recipe ingredients made all the difference!  The scones came out very well but this mix is WAY too salty for me!  Of course I rarely use salt so it may be just me, but my guinea pigs family members also felt they were salty. I will attempt this recipe with a new baking mix or using a mix of my own making.  The actual recipe is from The Art of Gluten Free Baking - Cream Scones.  I made a few changes by using the baking mix instead of making the baking mix in the recipe and I used buttermilk since I had some I wanted to get rid of.  All in all the recipe turned out great except for the SALT!  Here are the scones cooling off.

I will make these again with a different mix or make my own mix next time.  I would like them more sweet as well, but I am the ultimate sugar ho!

I will use this mix to make some savory pie crusts for a quiche and also to make pizza crust. The salt won't be as much of a problem for me then.