Sevierly Good Gluten Free

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Tacoma, WA
Sevierly Good Gluten Free

Sevierly Good Gluten Free is an organic, gluten free, kosher baking mix business started in Tacoma WA.

We are dedicated to providing delicious, easy to make gluten free baking mixes that are simple to use and adaptable for making dairy and egg free. We use as many local ingredients as possible and are certified organic, gluten free, kosher and use NON_GMO ingredients.

08/31/2016

Dear friends. We are currently selling off the final bit of our stock as we look for a new manufacturer. We currently have the following stock left:

Brownie Mix - (originally $9.99 now only $5.50/mix)
Chocolate Cake Mix - (originally $10.49 now only $6/mix)
Vanilla Cake Mix - (originally $8.49 now only $5/mix)

We have greatly discounted the prices and they are available for purchase through our website. http://www.sevierlygoodgf.com/products.php

Please note that the prices listed above are not displayed on the website but WILL show up in the cart.

Thank you for your support!

08/01/2016

Dear friends and supporters. Just recently we decided to take a step back from our business to focus on how best to move forward with it in new and fresh ways. This comes for many reasons but mostly because we are unable to continue working with our current manufacturer. We could have thrown ourselves into finding a new manufacturer immediately but as we have learned it is best to take our time and deeply consider our next steps.

Our goal is to refresh our business in a way that allows us to grow in a healthy and balanced manner. We threw ourselves into sharing our love of our mixes, the gluten free community, and learning how to run a food based business over the past 3 years and have grown tremendously. In ways both expected and unexpected. We have had the opportunity to meet so many wonderful people along this journey and have changed for the better through each shared story and hug. There are several stories shared by some of you that I will carry with me always.

We thank you for the years of support that you have shown us and look forward to sharing with you are next moves as soon as we are able.

In the meantime we will be announcing a special pricing deal on the remaining inventory that we have which you will be able to purchase through our website.

We will continue to keep our FB page open for posting our next steps and share with you some of the news that we find helpful in our own home. We hope that you continue to check in.

Thank you from our hearts and home!

Marc, Maria and Ellye Sevier

11/10/2015

Enjoy a discount on us when you shop at Amazon for our mixes. Use the code HOL2015 to receive $1 off of a mix from 11/11 through Dec 2015. Pass the word!

07/04/2015

Happy 4th of July!!! Safe celebrating to everyone.

06/23/2015

I haven't posted in quite a while because life has just been so crazy. Some days I wish that I could post about all of the fun ways that we use our mixes here at our house but... ah well. Here are a few fun things that we've discovered this past month.

06/06/2015

Come join us for a sampling event at the university place from 11-2 today,

05/15/2015

Come join us for the Meet The Makers event at the University Place Whole Foods tomorrow Sat May 16th from 11-3pm. We will be sampling our pizza , muffin, biscuit/pancake and cookie mixes. We would love the opportunity to meet you!

05/07/2015

We are very excited to share that our products are now being carried by the brand new University Place Whole Foods. We braved opening day to check it out.

04/15/2015

One if nature's most glorious ingredients pure from the source! Harvested from our backyard hives this weekend. Biscuits might need to be made....
What's your favorite way to use honey?

04/14/2015

Last night my daughter really wanted to bake so she decided to make something from her American Girl magazine.
She made a batch of our brownie mix in a 9x13 pan then let them cool for 5 min. She then chunked the brownies with a fork and let them cool completely. Using a small dough scooper she scooped out and rolled into balls little blobs of the baked brownie. Next she melted some Enjoy Life chocolate chips with (about 3/4 of a bag full) 1 tb of coconut oil. She then rolled the brownie balls into the chocolate to coat them and cooled them in a cookie sheet in the fridge for an hour. Using a spatula she removed them from the pan and viola!!!!! Brownie delights! Delish :)

04/11/2015

If you live in the Tacoma area please come visit me tomorrow while I sample at Metropolitan Market from 11am-2pm.

04/05/2015

If you have ever had a traditional New Orleans Beignet (really just a glorified donut) then you will REALLY appreciate this post!

Last night we were talking about what we wanted to eat for Easter morning breakfast and my daughter said "beignets". Hmmm. Ok. So I did some online research for different recipes (there are quite a few so if you feel like experimenting just google "gluten free beignet recipes"). I found one that I thought would be a good fit with our Traditional Bread mix on the glutenfreeonashoestring website. We adapted the recipe to work with our Traditional Bread mix and the results were AMAZING!!!!

If you decide to make these they do require a 12 hour delay from the time that you make the dough to when you finish the doughnuts.

Ingredients:
- 3 Cups of bread flour (we used our Traditional Bread mix - measured out 3 cups and were left with about 1/4 cup which we used for the rolling process) - our mix has baking powder in it which is important. If you use something different then make sure to add in 1Tb baking powder.
- 1 package yeast (we used the one that came with the mix)
- 1/4 cup sugar
- 12 oz milk (or milk substitute) - room temp
- 4 Tb shortening or butter - melted
- 1 egg (room temp)
- 1 1/2 Tb white or rice vinegar
- powdered sugar for dusting
- vegetable oil for frying (we used grape seed oil)

Directions:
-Mix the dry ingredients together in an electric mixing bowl.
-On slow speed add in the wet ingredients. Once incorporated turn to high and mix for 3 minutes.
-Scrape down the sides, cover and refrigerate for 12 hours (overnight works well).

-The next day (or later that day) the dough will be risen so go ahead and remove the dough from the bowl and place onto a lightly floured surface. I used the remaining bread mix to dust my rolling surface.
- Now gently knead in some of that extra flour (only about 1/8 cup). you don't want to punch down the dough because it will loose some of it's rise.
- Once you've kneaded in that extra flour go ahead and roll out the dough to 1/8 inch thick.
- Using a pizza cutter if you have one or a knife cut the dough into 1 1/2 inch by 1 1/2 inch squares.
- You can cover these where they are at and let them rise for 20 - 30 min or transfer them to a few lightly flour dusted cookie sheets to rise. Just make sure that your kitchen is warm enough for the rising time.
- Prepare a pan with a few inches deep of frying oil (grape seed or avocado oils are what we like to use).
- Heat the oil to 325 degrees. We don't always use a thermometer so if that's the case I always watch my oil and when I think it's ready I take a tiny bit of dough and test it. If the dough puffs immediately and fries quickly then it's ready.
- Fry each side for just a few min. They should puff quickly. You can also use a long handled spoon to lightly wash the oil over the dough. I use a strainer spoon to remove the doughnuts from the oil to cool on a plate covered with paper towels.
- After they are cool enough to be able to pick up put them into a bag that has powdered sugar in it and toss to completely coat.
- Place on a plate to serve. If they are still warm only stack them 2 layers thick otherwise the steam will deflate the bottom ones a bit.
- Enjoy with your favorite coffee/tea or warm drink.

Address

Tacoma, WA
98417

Website

http://www.sevierlygoodgf.com/

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