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I am mom to a 15 year old boy and identical twin 6 year old boys. I am the wife of a wonderful man. I have had celiac disease for 15 years. Those things define me in that order, everything else falls in line! I homeschool because the public school system was just letting my smart child slip through not learning a thing, on the honor roll no less. While I eat a completely gluten free diet I don't keep a gluten free household. No reason to make the kids suffer with me! I am writing a gluten free cookbook (slowly!) because I can't stand all the gluten free recipes out there that use five hundred flours, and I want to eat normal food like non-celiacs do. Just like I used to, I use one all purpose flour that ROCKS, The Gluten Free Pantry's All Purpose Flour. No, I do not get paid to say that ;) Every recipe on my blog can also be made with regular flour, use it just like I use my gf flour!

May 22, 2013

Gluten Free doesn't have to be EVERYTHING FREE, c'mon!!!!

I'm so disappointed, I really want to sit down and cry. I finally find a gluten free bakery and of course, I walk in and there's a lady asking if the bacon used on a frozen pizza is nitrate free or something, what they use for egg replacers, and have they experimented with vegan cheese. Really?! Why oh why can't something just be GLUTEN free, not "every allergen under the sun" free? I understand trying to please a broader audience, and I understand people with multiple food allergies need these places. However, I feel like there has GOT to be enough celiacs to warrant not removing every single thing that binds food together or makes it rise (heck, makes it taste like real food) for EVERY gluten free product!!!

Then I realize the products we're buying is not only gluten free, it's dairy/egg/soy free too. The brownie stuck to my teeth/roof of my mouth so terribly I felt like a dog with peanut butter in my mouth, and I ate numerous tan colored balls of unmixed flour in the dough  The bread makes my teeth stick together after I eat it (wtf is that?!) and the cupcakes are honestly enjoyable, but I think anything half good would be enjoyable smothered in sugary chocolate frosting!

This bakery has a sign that it's "voted one of the top gluten free bakeries in America", so apparently my expectations of gf food tasting like it's gluteny counterparts is bullhonky and I'm the only one who feels like that...

So, I will still be making all of my baked goods at home. Yes, I can make cupcakes and brownies that taste like REAL ones and yes they have eggs, milk, butter, all the horrible ingredients that make food taste like food, except gluten. And since Big Kid enjoyed the bread I might buy more. However, at $10 a loaf I expected a LOT more.

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