By the time we woke up in the morning on the for Day 2 of Snowzilla, there was a lot of snow on the ground. We waited until after breakfast before heading out to begin our first round of clearing the sidewalk. Hubby and I split the duties, although he admittedly had the harder job as he shoveled, while I put salt down when he was done. By the time we finished, changed into dry clothes, and warmed up a little, it was time for Hubby to put our chili dinner in the crockpot and for me to open a some wine–a Mumm Sparkling Pinot Noir–and put together a snack, but the only thing better than good wine on a snow day is having good food with the wine.
As I mentioned in January, I’ve been having some health issues, so the doctor put me on a low FODMAP diet. While things are a little less strict for me now, in January, I was completely gluten-free. So, when Crunchmaster reached out about sampling their gluten-free crackers, I jumped at the chance. I actually tasted Crunchmaster Crackers for the first time with Becca (The Gourmez) at the Wine Bloggers’ Conference in the Finger Lakes. At the time, they were the perfect palate cleanser after several atrocious beers and a funky snack we ate at another table.
Because I enjoyed them in the Finger Lakes, I wanted to try them with the new lens of having to eat gluten-free. Crunchmaster has a wide variety of flavored crackers, but I could only eat the 7-Grain Crackers and the Sea Salt Multi-Grain Crackers because I also eliminated onion and garlic from my diet. If you’re interested in other flavors, Becca reviewed the Roasted Vegetable, White Cheddar, and Roasted Garlic.
The 7-Grain Crackers tasted like “healthy” food to me. I wasn’t surprised to learn they had 24g of whole grain per serving (15 crackers) and were low sodium, gluten and dairy free, and made with 4 different types of seeds–quinoa seeds, sesame seeds, flax seeds, amaranth seeds. I thought they added variety, in both taste and texture, to the cheese and charcuterie board, as well as a providing a nice compliment to the sparkling red wine, but Hubby was not a fan.
The Sea Salt Multi-Grain Crackers disappeared off the board pretty quickly, so there was little doubt that they were the favorite. They had 22 g of whole grain per serving (16 crackers…I love getting the extra cracker in there!), were dairy and gluten free, and were made with 3 types of seeds—sesame seeds, flax seeds, and quinoa seeds. They were the right consistency for spreading our Cherry Glen Monocacy Silver (a local, soft ripened goat cheese), as well as had the perfect amount of salt to combine with the truffle gouda cheese that we also were enjoying.
Doing the cracker taste test was a fun and delicious experiment on a snow day that left us house bound in front of a warm fire. Since then, even though I’ve added gluten back into my modified low FODMAP diet, the Sea Salt Multi-Grain have become a staple in the A Glass After Work house. I occasionally take half a serving and a cheddar cheese stick for the perfect sized afternoon snack. So, if you eat gluten-free, are willing to try something a little different, or are looking for a great palate cleanser when doing a wine tasting, I recommend giving the Crunchmaster a try.
Question of the Day: Do you eat gluten-free, low FODMAP, or have some other type of special dietary constraints? If so, do you tend to feel like the foods you have to eat taste as good as the restricted versions of the same food? If not, do you ever eat the foods that are geared towards some of these specialized diets (like gluten-free or lactose-free items)?