Product Review: Mariposa Artisan-Crafted Gluten-Free Baked Goods

I was the lucky recipient of a package of complimentary baked goods from Mariposa. In the package was:

  • Foccacia Bread
  • Sour Cream Coffee Cake
  • Almond Biscotti
  • Crostini
  • Triple Fudge Truffle Brownie
  • Coconut Lemon Squares

The package smelled amazing upon opening it. It had mild sents of garlic that wafted up from the delicate foccacia bread that was packaged in the box. I couldn’t wait to dig into these products! From Mariposa:

Our mission is simple — create gluten-free baked goods that are indiscernible from the finest, high-caliber gluten-based products available.
We knew that to achieve our mission we would have to use the finest ingredients. We know that we have made quality choices when we look around us as we bake and see glistening bottles of fine, fragrant orange oil; giant blocks of rich, elegant chocolate; sweet, locally grown walnuts and fine Italian roasted espresso. We use organic where we can: sparkling crystals of organic unrefined cane sugar and tender organic brown rice flour that blend beautifully with our fresh, hand-cracked eggs and grade AA creamery butter.

We produce in small batches — it’s our way of preserving the craft of artisan baking.

Mariposa Baking began creating artisan-crafted gluten-free biscotti and brownies, arising from founder Patti Furey Crane’s gluten allergy.
Patti discovered her gluten allergy shortly after being diagnosed with multiple sclerosis. Eager to take a proactive role in managing her illness, she began exploring a nutritional approach to living with MS. As a first step, Patti wanted to eliminate allergens from her diet. Of particular concern were foods containing tomato. For a number of years she had suffered from what she believed to be a tomato allergy, since she always became ill after eating foods containing tomatoes, such as pizza, pasta dishes and salads. However, following long overdue tests, Patti discovered that tomatoes were not to blame after all. Rather, the crust on the pizza, the pasta beneath the marinara and the croutons in the salad – all containing wheat gluten – were the real culprits.

Once her gluten allergy was identified, Patti banished gluten from her diet. One of the difficult aspects of doing so, however, was giving up desserts. The gluten-free baked items that she purchased were grainy and lacked the texture and flavor of their wheat-based equivalents.

Rather than accepting “less than the real thing,” Patti took to baking her own gluten-free creations, using only the highest quality ingredients. After input from local pastry chef Kyoko Hiramatsu and extensive experimentation Patti developed several flavors of biscotti and brownies that mirrored the flavor and texture of “The Real McCoy.” In fact they were so delicious that her husband, Jason, encouraged her to take her creations to market to be enjoyed by others who are gluten intolerant and those who simply enjoy indulging in delectable baked creations.

Patti Furey Crane launched Mariposa Baking in the Fall of 2004 with a small team of artisan bakers. Her products have been met with great fanfare by all who have sampled them.

Mariposa Baking is committed to being a good citizen of this earth. A percentage of our annual profits are donated to charitable organizations that benefit our community and world.

Now, what you have all been waiting for – how do the products taste? We were very impressed with the products from Mariposa.


The coffee cake was claimed by Jon as soon as he saw it. He ate it for breakfast the past 2 days & declared it to be the best – EVER! He is so funny! He also enjoyed the truffle brownie – I was able to grab a bite of that & was in chocolate heaven. The crostini works well as croutons & has a nice garlic flavor that is not overpowering. The almond biscotti goes perfect with a cup of hot tea. The foccacia bread was very good with our lasagna dinner last night. We toasted it in the toaster oven to crisp up the outside a little bit. I have yet to try that coconut lemon square, but that will be mine, all mine. Jon is not a fan of coconut, so too bad for him! 😉

You can see the foccacia below with the lasagna:


Thank you, Mariposa, for sending us these samples to review. They were great!

Mariposa has a couple of locations in California. Click here to find out more. Here are some other places you can find Mariposa’s products, including ordering online. I am thinking of ordering some of the bagels & pizza crust next. They look so good!

Chocolate Chips – Different Varieties

I love chocolate chip cookies, as does everyone in my family. I have a favorite recipe that I use that I am going to post below. However, every once in a while I like to change things up & use chips other than the semi-sweet variety.

Here are a list of verified gluten-free chips from Nestle:

  • milk chocolate chips
  • semi sweet morsels
  • chocolate chunks
  • semi sweet mini morsels
  • milk chocolate morsels
  • premier white morsels
  • peanut butter & milk morsels
  • milk chocolate & peanut butter swirled morsels
  • semi sweet & premier white swirled morsels

***The Nestle butterscotch chips are not gluten-free.

If you are looking for a butterscotch chip, Hershey’s are gluten-free, as are these others:

  • Special Dark
  • cinnamon
  • semi sweet
  • milk chocolate

Enjoy Life makes a gluten-free, dairy-free, peanut-free, tree-nut free, soy free, egg free and casein-free chocolate chip.


Chocolate Chip Cookies ~ Gluten-Free

¾ cup granulated sugar
¾ cup brown sugar, packed
2 sticks of butter (1 cup), melted
1 large egg
1 tsp. Vanilla
2 ¼ cup GF all purpose flour (I use a mix of rice flour, tapioca & potato starch)
2 tsp. Xanthan gum
1 tsp. Baking soda
½ tsp salt
½ package (I used 6 oz) semi-sweet chocolate chips
Nuts (optional, however many you want)
GF Oats (I used Lara’s ~ I only used about ¼ cup or so, but use your judgment) optional

1. Heat oven to 375 degrees
2. Mix sugars, butter, egg and vanilla in large bowl. Stir in flour, xanthan gum, baking soda and salt (dough will be stiff)
3. Stir in chocolate chips, nuts and/or oats
4. Drop by rounded teaspoonfuls, about 2 inches apart, onto un-greased cookie sheet (**I did Pam my sheets)
5. Bake 8 to 10 minutes or until light brown. Cool Slightly; remove from cookie sheet. Cool on wire rack.

Healthy Gluten-free & Vegan Brownies

I know what you are all thinking – how can healthy & brownie even be in the same title together? Well, guess what? They can!! I stumbled upon this recipe on Twitter a week or so ago & knew that I had to give it a try. I used Lara’s Rolled Oats in place of the instant oats. I tossed them in the food processor first, as suggested & then removed them to blend up the other ingredients. I have to admit that I was a little concerned at first – bananas and black beans in a brownie? I had heard about black beans. I have used bananas for “soft serve ice cream” and I do like them. I also used Hershey’s Special Dark Cocoa for my choice of cocoa.

Look how fudgey they look!?!


A tip – don’t eat the brownies warm. While they weren’t bad warm, they were much better when cool. I also had maybe the most wonderful brainstorm while starting to eat my brownie – Artisana Coconut Butter as frosting! I quickly got out my coconut butter, warmed it up & spread a little on top. Pure heaven. I can’t wait to dig into another here shortly. The best thing about these healthy brownies, well, besides the taste, the nutritional stats. Check these out: 85 calories, 1g fat, 16g carbs, 4g protein = per square when cut into 9 squares (coconut butter frosting not included). I may just use one of these for my pre-run fuel for my long run tomorrow!


I have to say it again – H.E.A.V.E.N.

Sweet Potato Puffy Potatoes

It is no secret that I love sweet potatoes. I am happy to eat them in any shape or form. I was perplexed when I saw them on Kath’s blog in the form of a puff. Well, almost. They puff up in the oven. This is so simple that anyone can make these.


Preheat your oven to 350.

Cut your sweet potato into thick rounds and toss with EVOO, sea salt & pepper (you can use Pam if you are trying to cut back on calories, though olive oil is good for you). Spread out in a single layer on a baking sheet & cook for 30 minutes, flipping half way through.

Bump the temperature up to 400 for the next 20 minutes, again, flipping half way through. Total cooking time is about 50 minutes.

This makes them sooooo soft on the inside & a little crisp on the outside – like a puff!

I paired mine with a BBQ Turkey Burger on an Everybody Eats Deli Roll and steamed veggies.


These turned out so good!! I dipped mine in some Trader Joe’s Organic Ketchup. I even have some leftover for lunch because my sweet potato was the size of a small football!

365 Brand Gluten-free Mixes Update

Hey guys – there was a comment posted on this post, where I shared the news that the 365 Gluten-free Baking Mixes were being discontinued. I wanted to make sure that this comment didn’t go un-noticed, so I will share it here. The comment is from Reid Schwartz at Whole Foods Global HQ:

Hi there! Reid here from Whole Foods Market’s Global HQ.

We are so sorry for not jumping in here earlier to provide more accurate information. While it is true that you won’t find Gluten Free Baking Mixes labeled with our 365 brand name, we are transitioning back to the Gluten Free Pantry products that were moved out to make room for the 365 versions. We have worked with the folks at Gluten Free Pantry to deliver the same products at the same size and retail. This is really a label transition and not a discontinuation. You will still have access to the great taste you enjoy today with these gluten free products. We know that the products we sell fill a unique need for gluten-free customers and we are truly sorry we didn’t get out in front of this and explain better earlier. If you have any further questions about this, please feel free to send them to and we’ll get some answers for you.

Thanks for understanding!

Reid, thank you for clearing up this matter for the gluten-free community.

And, people, this is just another reason why I love Whole Foods. I didn’t email them my post – they found it and responded to it. Whole Foods cares about their customers (no, they didn’t pay me to say that ;). It is true that I can’t afford to buy all of my groceries at Whole Foods, but I do go there 2-3 times/month for specific items and things I know I can depend on Whole Foods to provide for me.

March – Comes in Like a Lion & Goes Out Like a Lamb

Happy March to you guys!!! I am just happy February was over. Here in Columbus, Ohio, we had the snowiest February on record at over 30 inches!!! I am happy to be past that. Now, I know all too well that we can get snow into March, and even April, here in Ohio, but I feel like there is light at the end of the tunnel. Plus, a spring break trip to Atlanta will do wonders for my need for warmth. 😉

Twitter is such a wonderful place. It is literally a wealth of information. I got a great idea for breakfast this morning from Erin at Gluten-free Fitness on Twitter last Friday. She was talking about pancakes & suggested mixing oatmeal & egg whites for a healthy, protein filled breakfast. This morning my breakfast was inspired by that tweet.


Here is what I did:



1/2 cup dry gluten-free oats (I used Lara’s by Cream Hill Estates)

1/2 cup of egg whites (3-4 if you are using whole eggs, depending on the size)






Almond Butter (1 TBSP)

Fruit Spread (Black Cherry – no sugar or sweetener added)

1. Blend all pancake ingredients with an immersion blender until well mixed & fluffy. Heat a pan sprayed with Pam on your stove.

2. Pour mixture into pan & cook until set on the 1st side and then flip. Cook until set on the other side.

3. Top with almond butter, fruit spread and fresh berries.


This breakfast packs in the protein! Just what I need after a workout. There are over 25 grams of protein and between 450 – 500 calories in this breakfast. If you are looking for lower calorie, omit the almond butter and cut almost 100 calories and only 4 grams of protein out.

Thank you Erin for the inspiration to make this awesome breakfast! It was super filling & kept me feeling fueled & full all morning. Make sure to check out Erin’s blog. She is one smart cookie!

Thank You & a Shout Out to some Prolific Bloggers

A new friend, Sarah, at Celiac in the City, awarded me with an award the other day. Sarah awarded me with the “Prolific Blogger Award“. I am very flattered & honored to be named among these other amazing bloggers. Thank you, Sarah.

This is what Sarah had to say:

Kim @ Gluten Free is Life. Not sure exactly where she finds the time to run, write, review, run, cook, bake, run, tend to kiddos… but she DOES IT! (and she shares the love of coconut M&M’s)

Now, I will share some of the prolific bloggers that are in my Google Reader. Of course, there is Sarah. I have enjoyed getting to know Sarah on Twitter recently & through her blog.

Sam at Operation Jack. Sam is running 60 marathons this year to raise money for autism awareness. Sam’s son, Jack, was diagnosed with autism after her turned 3. I don’t know how Sam does it all – works, is a husband & Dad to 3 kids, travels & runs marathons every weekend.

Joe at Joe is Running for Dom. Joe is running in support of a good friend’s battle with cancer. Joe will be running in this year’s Boston Marathon, as well as Pittsburgh’s Marathon, only 13 days later.

Lauren at Celiac Teen. Lauren, only 16 years old, is wise beyond her years. She is a brilliant cook and baker. Lauren helped raise close to $5000 for Haiti by organizing & compiling recipes for an eCookbook last month.

Elizabeth at Gluten-free Baking 101. Elizabeth is the author of Easy Gluten-Free Baking. She is always cooking or baking up something that makes my stomach growl, even if I have just eaten! I am currently drooling over her Gluten-Free Cake Truffles.

Amy at Simply Sugar & Gluten-free. Amy has got to be one of the busiest people I know. She just started going to culinary schoole (very jealous) and is always creating amazing meals on her blog. I don’t know how she does it all.

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