Every once in a while I have a craving for a tasty treat. I didn't feel like making an entire batch of cookies, so I decided to see if they had anything at the co-op.
ABC (Alternative Baking Co.) starting producing gluten free products. I used to like their cookies (they are vegan), so I figured I'd give their gluten free cookie a try.
Oh good lord, don't even waste your money.
I grabbed two varieties, Pumpkin Delight and Coconut Fantasy.
I took one bite of the Coconut Fantasy and spit it out. It was oddly bland AND had a weird aftertaste at the same time. I thought perhaps it had soy flour in it (which gives things a strange aftertaste), but it was a mix of bean flours and tapioca flour. Perhaps it was the Garbanzo bean flour?
I didn't have a lot of faith in trying the Pumpkin Delight and it was just as disappointing as I had feared. It was slightly more flavorful (when I say slightly, it was very slight) and still had the awful aftertaste. It has the same flour blend as well.
The texture was awful for both cookies.
While I have no issue with their vegan cookies (they are pretty tasty), I think gluten free/vegan sets the bar pretty low. When baking gluten free, you have to account for the mouth feel (nothing is as good as the "real" thing). The use of eggs helps with the texture somewhat. Also choice of flour is important too. So far I've had the best results using almond or coconut flour.
Having worked in a bakery, I think I know a thing or two about baked goods. Having a mom that bakes amazing baked goods set the standards pretty high too. (Don't get me started on the people who LIKE the pastries at Starbucks.)
I still haven't found a good gluten free baked good, let alone a great one. Since my birthday is coming up, I think I may do a bit of experimentation. This recipe for Grain Free Carrot Cupcakes looks pretty yummy. I'll let you know how it turns out.
23 April 2012
04 April 2012
Oh Penne al Arribiatta
How I miss you.
Justin had asked if I had tested my gluten = pain theory. I haven't. I'll be honest, I'm really afraid to.
I have been able to hold a pen. I have been able to take copious notes. (I am still having some issues with fine motor skills. Trying to paint detail work for school is extremely trying, left handed or right handed). I can brush my hair (I still don't know if I can use a flat iron yet though!). I can hold Justin's hand again. I really hope to be able to ride my bike soon.
Compared to three months ago, it's nothing short of a miracle. I had worried I was never going to be able to do any of the things I loved, let alone the things I took for granted.
Giving up wheat was no easy feat. I LOVE a good crusty bread more than just about anything. I would choose bread over chocolate any day. I will say that not giving in to the "gluten free" substitute hype has made it some what easier. I miss bread less when I'm not eating "bread". (gluten free bread leaves a LOT to be desired).
One of the staples I make these days is a "breakfast muffin" that is high in protein and fiber. I make a dozen on Sunday so I have them handy for the entire week. The basic "batter" is pretty easy and the rest of the ingredients can be adjusted to taste.
Here's the recipe:
Breakfast Muffins
12 eggs
12 tablespoons coconut flour
1 teaspoon baking powder
1 teaspoon sea salt (I prefer Kosher or Celtic Sea Salt)
Ingredients to Taste
Sausage (or other breakfast meat - sausage works best as the fat improves the texture of the final product)
Shredded Cheddar Cheese
Onions
Mushrooms
Spinach (or kale, chard, etc)
Preheat oven to 350.
Mix eggs, baking powder and salt. Add coconut flour and mix well. (It will be fairly lumpy)
Brown sausage.
Add onions, mushrooms, spinach or any other veggies about half way through to be sure to wilt/cook the veggies.
Add sausage mixture to "batter". Mix well to incorporate.
Add cheddar cheese to the batter. Mix well to incorporate.
Grease muffin tins (or casserole dish). If using muffin tins fill to just below top.
Bake at 350 for 25 to 30 minutes.
Enjoy warm or cold!
Back to the Penne al Arribiatta........ I figure if I do decide to test the theory, I'm going to Il Forno Classico for a plate of Penne al Arribiatta. Although I could just find a good recipe for arribiatta sauce and make an eggplant parm. I might do that anyway, but there's nothing better than a plate of arribiatta from Il Forno....
Justin had asked if I had tested my gluten = pain theory. I haven't. I'll be honest, I'm really afraid to.
I have been able to hold a pen. I have been able to take copious notes. (I am still having some issues with fine motor skills. Trying to paint detail work for school is extremely trying, left handed or right handed). I can brush my hair (I still don't know if I can use a flat iron yet though!). I can hold Justin's hand again. I really hope to be able to ride my bike soon.
Compared to three months ago, it's nothing short of a miracle. I had worried I was never going to be able to do any of the things I loved, let alone the things I took for granted.
Giving up wheat was no easy feat. I LOVE a good crusty bread more than just about anything. I would choose bread over chocolate any day. I will say that not giving in to the "gluten free" substitute hype has made it some what easier. I miss bread less when I'm not eating "bread". (gluten free bread leaves a LOT to be desired).
One of the staples I make these days is a "breakfast muffin" that is high in protein and fiber. I make a dozen on Sunday so I have them handy for the entire week. The basic "batter" is pretty easy and the rest of the ingredients can be adjusted to taste.
Here's the recipe:
Breakfast Muffins
12 eggs
12 tablespoons coconut flour
1 teaspoon baking powder
1 teaspoon sea salt (I prefer Kosher or Celtic Sea Salt)
Ingredients to Taste
Sausage (or other breakfast meat - sausage works best as the fat improves the texture of the final product)
Shredded Cheddar Cheese
Onions
Mushrooms
Spinach (or kale, chard, etc)
Preheat oven to 350.
Mix eggs, baking powder and salt. Add coconut flour and mix well. (It will be fairly lumpy)
Brown sausage.
Add onions, mushrooms, spinach or any other veggies about half way through to be sure to wilt/cook the veggies.
Add sausage mixture to "batter". Mix well to incorporate.
Add cheddar cheese to the batter. Mix well to incorporate.
Grease muffin tins (or casserole dish). If using muffin tins fill to just below top.
Bake at 350 for 25 to 30 minutes.
Enjoy warm or cold!
Back to the Penne al Arribiatta........ I figure if I do decide to test the theory, I'm going to Il Forno Classico for a plate of Penne al Arribiatta. Although I could just find a good recipe for arribiatta sauce and make an eggplant parm. I might do that anyway, but there's nothing better than a plate of arribiatta from Il Forno....
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