- Shopping Bag ( 0 items )
Posted May 11, 2010
I own two cookie stores and I am the 4th person in my family to have Celiac Disease. I recently started making and selling gluten-free cookies and they are going over very well. Several customers have asked for gluten-free/dairy-free cookies so I thought this book would be perfect.
The first recipe I tried went into the garbage after one bite. The second recipe looked great, had a wonderful texture, but had no taste. The third one had a tolerable taste but the consistency of rubber. Needless to say, I was disappointed.
If a person has more than one food allergy, then they may be willing to sacrifice taste and texture somewhat, but there really are better recipes out there. Most of the people I have encountered with more than one allergy are kids. There are many recipes in the book that I wouldn't try because the ingredients are not "kid-friendly," such as dates and sunflower seeds. Most kids won't look at them let alone eat them in a cookie.
I commend the efforts of the authors. The book it well-presented, has great pictures and is easy to follow.
My fear is that someone is is newly diagnosed with a food allergy will try some of these recipes and give up thinking there is nothing better.