In this task, you're given a review from Amazon's food products. Your task is to generate a rating for the product on a scale of 1-5 based on the review. The rating means 1: extremely poor, 2: poor, 3: neutral or mixed, 4: good, 5: extremely good. 

My family is gluten intolerant and we use this product extensively.  Pancakes, biscuits, waffles, it doesn't really matter what you need to bake, this mix comes through.  This is my go to mix above Bob's and all others we have tried.  Try a box, follow the instructions for pancakes, and tell me they aren't awesome... go ahead... I dare you.
4

Raw Cacao Powder differs greatly in taste than processed Cacao Powder. Commercial cacao powder is often triple fermented and then roasted. Commercial companies are more interested in a product which has no nutritional value but great consistency in flavor. Commercial Cacao Powder is mono tonal in flavor. Raw Cacao is everything that Commercial Cacao isn't. It is a antioxidant super-food which has no equal. The taste does vary slightly from one part of the year to the next. As to taste, it has a wonderful intoxicating tannin like aroma with mild overtones of Mahogany. In foods it has a complexity which some cooks will absolutely love while the others who read from the book may want to go back to there standard one dimensional cacao. In baking, I believe it goes well with other flavors such as Almond Extract. If you want to do an extraordinary butter cream icing with a tad of Almond extract, your icing will have no equal. In chocolate cake I personally would go heavy and do a buttermilk or sour cream cake. The acid helps to unify and amplify flavors. I like making cake with 60% cake flour which is about has about 5% wheat gluten and 40% rice flour. The reason for this should be obvious. The heavy texture that rice flour imparts makes your cake stand proud and one bite is then never more than enough.  Raw Cocoa powder is rich in polyphenols, such as catechins and procyanidins, and has been shown to inhibit low-density lipoprotein (LDL) oxidation and atherogenesis in a variety of models. Human studies have also shown daily intake of cocoa increases plasma high-density lipoprotein (HDL) and decreases LDL levels although the drug companies having endeavored to understand the mechanism in which this happens.
5

Sardines are a useful item to stock for times when you want to add a bit of protein to your meal without breaking the bank. I like that they are lower in mercury than big fish are, and high in omega fats. The skinless ones are much better tasting in my opinion--regular sardines taste a bit too oily, fishy, and strong to me. They are fairly neutral with the absence of added oil or much salt and this makes them versatile--I sometimes add lemon and mayonnaise for a sandwich filling, mix with egg, oatmeal, onion and lemon and fry for a fish patty, or add them to a salad. Although I think these from Roland are very good, I liked the Seasons skinless sardines, which are also sold by Amazon, even better for flavor and texture.

4