Gluten-free comments

This is just a little bit of a comment/rant I have had floating around for a while. And since its either write an LJ post or go to bed, I decided to write a post.

Gluten-free baked goods are dense, with some exceptions, but mostly they are since the gluten-free flours don't capture the expanding gases from the yeast or the rising agent (baking powder or baking soda) that is used. The exception to this dense rule is baked goods with lots of eggs. Eggs provide fluffiness, fluffiness is GOOD. Eggs also provide flavor and a nice texture.

An ideal gluten-free baked good is one with a lot of eggs, sugar, fat and rising agent, so cookies and cakes work very well made gluten-free. Pies are also good, the pie crust is actually easy to work with and hard to screw up. Bread..... well when I get a good gluten-free thick crust sourdough, then I'll have reached the pinnacle of gluten-free bread baking.


BUT, The absolutly nastiest thing you could ever eat is a vegan, sugar-free, low fat gluten-free baked good.

And what is the most commonly made commercial gluten-free products out there? Vegan, sugar-free low fat gluten-free. These are dense, heavy, grainy and just plain nasty tasting.
ICCCCKKKKK!

Plus, they are usually made in non-chocolate flavors so they don't even have that going for them.

There are some really yummy gluten-free cakes out there. IKEA makes a nice nut based one, then there's always the flourless chocolate ones. But I can't find a non-vegan gluten-free cake at the local health food or Whole Foods store.

I love to bake and cook, but I'd love to be able to just buy a package of cookies too, or a pound cake.