Our compliments to the Mix!
Are you baking at high altitudes?
“When our family was diagnosed as celiac, and began life on a strict gluten-free diet, brownies were something we really missed. Then we discovered Namaste Brownie Mix – not only are the brownies GREAT, but it is as easy as can be to make them – eggs, water, oil, stir, bake. I also like the fact that Namaste mixes are a great value – this makes a full pan of brownies (most GF mixes are scanty and make only a small pan) and it isn’t that expensive. That means I can send brownies for the class party and not spend $20 doing so. Oh, and the best part? When I do send brownies for the class party, ALL the kids love them and nobody cares that they are gluten-free (except the celiac child who gets to fully participate in the party for a change).” -Sunnyvale Reader"
“I’ve been a muffin mix fan of yours for about a year now. I just made the bread mix for the first time and you do not know HOW excited I was to look in the oven and see this huge fluffy loaf in the pan!!! I normally eat that dense, cake-y rice bread that you get in the frozen section of the store, and frankly, it isn’t really bread. I was really getting tired of watching my husband devour these amazing looking sandwiches on yummy real bread, but now I have my own REAL bread to eat. This stuff is great! Thank you so much. It is so depressing to be deprived of delicious food, and you have really made a difference in my life by providing this excellent product!” -Julie
“We just wanted to write and tell you how much we LOVE your products! My husband was diagnosed with Celiac disease a little over a year ago. Learning to live this way has been a huge adjustment for him as well as the rest of our family. After trying many different mixes and recipes, we have found that we all prefer anything made by Namaste. His personal favorite is the Spice Cake. I have made all of the variations on the package and it always tastes great! I made a two layer frosted carrot cake to bring to a party and it was a big hit with everyone. Yesterday, I made a round cake for him to snack on at home and 12 cupcakes to freeze and then bring to work. (The cupcakes are a nice treat for him to eat while everyone else is enjoying bagels or donuts from the local bakery.) Once again, thank you so much for making GF living a little easier.” -Carole
“I made the applesauce cake as described on the package (though I did not add the shredded apple) with cream cheese frosting, & had to go out & buy another package within 2 days to make another; I’m the only gluten-intolerant person in the house, but everybody went nuts over this cake. It’s so good I actually prefer it without the icing, which is just about a first for me. I did add an additional 1/2 t or so of cinnamon, but otherwise the applesauce cake mix was perfect; the finished product had moist, dense texture (but not that lead brick denseness of many GF cakes), no trace of sandy texture (like many GF baked goods). It rises beautifully, & is just all-round unbeatable. I won a prize in a baking contest with a homemade applesauce/spice cake once, & that scratch cake (made with wheat flour) wasn’t any better than this.” -Kelly
“I recently purchased your pancake and waffle mix. I must say I have been a bit frustrated with searching for products that are wheat, soy, corn, and dairy free. A young lady at the health food store told me to try your product because it sold so well in their store. I work in social services and I don’t bring home a lot of money so trying products can be costly, but since the clerk was so adamant about your product I gave it a try. To my surprise it has turned out to be the best pancake mix I have ever tasted! I added blueberry’s to the mix, which made them absolutely delicious!! I want to thank your company for making this product. I now know there is hope for allergy sufferers like myself.” -Tawona
Source: Namaste Foods
High Altitude Baking, and other questions
Q: I live in high altitude and my cakes rise too rapidly and then fall in the middle. Do you have any suggestions?
A: Baking is tricky at higher altitudes and gluten-free baking can be even more of a challenge. Just reducing the liquid doesn’t do enough, the cell walls also need strengthening. The following suggestions are from folks who live at high altitudes. Try adding 1 tsp of xanthan gum and 4 Tbsp of rice flour to the flour mixture. Reduce the water by 25 percent and reduce the oil by 1/3 to 1/2. Optionally you can try adding one more egg to the mix. Increasing the oven temperature by 20 degrees may be helpful as well.
Also customers have reported that adding 1 tsp of baking powder to the flour mixture and using only 1/2 the water called for gets good results.
Q: Do you have any suggestions for baking bread at high altitude?
A: You don’t need to add anything to the mix. Increase your temperature by 20 degrees and cook for the full 70 minutes. The change occurs with the eggs. Before you add the 3 egg whites, beat them to stiff peaks. Mix all your other liquid ingredients together after your yeast is dissolved including the whole egg and start mixing them into the dry mix. Then fold in the beaten egg whites and continue to mix the batter until there is no dry mix left. The rest of the instructions remain the same. I thought the results were impressive. Now my husband has a decent sized sandwich instead of one that is only 3 inches tall. Just a reminder that these experiments were conducted in Montana at an altitude of 5199 feet above sea level with a relatively dry humidity. The results may vary with more humidity and/or at higher or lower altitudes.
Customer suggestion for high altitude Brownies
• Namaste Brownie Mix
• 3 Tbsp Namaste Perfect Flour Blend or other gluten free flour
• 1/4 cup water
• 1/2 cup canola oil
• 4 eggs
• Bake in a 9×13 pan at 350 for 35 minutes or until toothpick inserted in center comes out clean.
Q: I’d like to use my bread machine to make the Bread mix. Which settings should I use?
A: Use the 1-1 1/2 lb loaf setting with a medium color crust. Or if there is a gluten-free setting you can use that as well.
Q: Are your mixes GMO free?
A: All Namaste Foods LLC products and ingredients are, to the best our knowledge, considered to be non-GMO in that they are produced with the addition of no genetically modified organisms.
Q: There were small black particles in our WAFFLE/PANCAKE MIX, can you tell me what this is?
A: It is a surprise to most people but we use real vanilla! What you see in your Waffle/Pancake Mix is bits of ground vanilla bean.
Q: I am ordering your product but wondered about the xanthan gum. Your ad says corn-free. Doesn’t xanthan gum have corn in it or a by product?
A: Namaste Foods uses xanthan gum that is NOT derived from corn or corn sources. It is certified by the manufacturer to be free of all carbohydrates including corn, wheat and soy.
Q: Would you please explain to me what evaporated cane juice is? Is this a by-product of cane sugar?
A: Evaporated cane juice is a healthy alternative to refined sugar. While both sweeteners are made from sugar cane, evaporated cane juice does not undergo the same degree of processing that refined sugar does. Therefore, unlike refined sugar, it retains more of the nutrients found in sugar cane.
Source: Namaste Foods
Many people ask us what the term “Namaste” means. We will do our best to explain it here.
The word “Namaste” (pronounced “Naa-Maa-Stay”) is an ancient Sanskrit word with no literal translation. After many hours reviewing all the different translations, we decided we like this one the best.
“The Spirit within me honors and respects the Spirit within you.”
The word ‘Spirit’ in this context has no particular religious connotation. You could substitute the word ‘Heart’ or ‘Soul’ if you like. The essence of the phrase is simply that the best part of me wishes you well – in every way. In seeking to offer you delicious gluten and allergen-free foods, we nourish the body. In nourishing the body, we hope to help nourish the mind and the spirit so you can enjoy optimum health.
Source: Namaste Foods
Namaste Foods Open Allergen Free Facility
Namaste Foods, LLC is excited to announce the opening of its new allergen-free manufacturing facility in its hometown of Coeur d’Alene, Idaho. For the past eight years Namaste has enlisted co-packers to manufacture its exceptional line of gluten and allergen free baking mixes. While there are some benefits to this model, there are also many pitfalls. ‘We pride ourselves on offering not only the best tasting gluten free products at the best price, but also and perhaps more importantly, the safest products on the market’ states Daphne Taylor, Owner and Founder of Namaste Foods. ‘When you’re working with a co-packer there are just too many variables that are outside your control. After 11 years in business, we decided it was time to take the next step and bring the manufacturing under our roof and we couldn’t be more thrilled with the result!
Operating under the name of Taylor Gleason Enterprises,LLC, the new facility is virtually a one-of-a kind allergen free facility. In addition to being free of the top eight allergens (dairy, egg, wheat/gluten, soy, peanuts, tree nuts, fish and shellfish) the facility is also free of corn and potato. It is estimated that 30 percent or more of the people with food allergies have multiple allergies. Being free of so many allergens demonstrates Namaste’s commitment to people with food allergies above and beyond other manufacturers.
Source: Namaste Foods