so why are there so many bad gluten-free products?
gluten-free biscuits (which no one really likes) opened jan 2010
The offending item was bought by the Significant Eater when we cruised the health food store near the Westgarth theatre, wanting to find something to munch on during a movie.
Too much vanilla essence and way too salty. The floury bits were fine. So why do they have to stuff it up with absolutely crap flavour balance?
Labels: gluten-free, photo, thoughts on eating
posted by GS at 4:48 pm
10 Comments:
Ha!
That's an excellent question.
..and at twice the price as the gluten containing version most the time too!
that is sad to hear - I don't buy many gf baking but am always amazed at how much is about - I tend to make my own gf baking and it is a bit hit and miss - which I attribute to the fact that I understand gf flours less than wheat flour
btw - there is also a lot of bad stuff around with gluten too - I often attribute that to laziness and staleness :-)
Johanna - good point. The thing is I don't buy biscuits (or bake them these days) so am sure you are right about the less than appealing gluten containing options.
I will confess that about once a year I'll get a packet of ginger kisses. Not sure what that's about. Something about childhood. And love every mouthful of the fluffy, buttery, gingery-ness!
That is why sometimes I make my own food at home. I find it safer and I don't have to blame a lot of people just because of that gluten thing.
Ha! Are they the Leda chocolate chip biscuits? They were not good at all.
Steph - the packet was thrown away but that brand sounds familiar.
Glutenfree for 13 years- can reasure all glutenfree newbies that we are so lucky today compared to all that went before! I say bring on the Orgran cookies and those
Byron Bay ones!!
http://louwna.blogspot.com/
Don't get me stated on the quality (and the range, which is wide but sure as Hell not deep or edible)of G/F bread.
The 'Vitality' brand does a fair to quite edible job. (No, I'm not related or employed to or by them.)
Rarely are we able to stomach G/F bread as 'fresh bread' as in sangers, almost always as toast and often as bread crumbs, fresh or dried.
DIY is the best option - providing you are happy to live with your idiot failures.
You lordship, fortunately the gluten-free-ness is a choice not a necessity. When I do have GF visitors I tend to just make food without gluten rather than try to replicate foods that usually contain it.
But considering the price that's charged for the products, I'm sure the manufacturers could do way better!
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