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Previous Entry There's no accounting for taste Apr. 18th, 2012 @ 09:48 pm Next Entry
- Biscuits (cookies to Americans)

A few weeks ago, [personal profile] velithya and I went to a Gluten Free Food Expo. At the Freedom Foods stall, we had an interlude with their rep - [personal profile] velithya recoiled from some Triple Treat Brownies biscuits, saying that they were totally disgusting. I protested that no, Triple Treat Brownies are great -

- at which point the rep grabbed a packet of Chocolate Blitz biscuits, and said, "You're thinking of these ones." We agreed, and [personal profile] velithya and I voiced our horror at how inedibly awful those biscuits are.

The rep agreed. "But," he said, "they're one of our biggest sellers."

His theory is that it's because they're chocolate biscuits that are nonetheless dairy, wheat, gluten AND egg-free - egg-free chocolate biscuits apparently being quite hard to come by.

Me, I'd live without. Those things are, to me, not so much "not as good as other biscuits" as "actively unpleasant".

But there's no accounting for taste.
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From:[personal profile] willow
Date: April 18th, 2012 05:50 pm (UTC)
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Uhm, I don't suppose you've got the company name. I currently content myself with ginger tea w/ molasses for a sweet kick and call it my ginger snap snack. Gluten free, dairy free and egg free nibbles I wouldn't have to try and make myself? For the occasions I wanted a nibble... I'd at least try them. (Though now I think about it, it probably uses rice flour instead and I'd still be SOL)

Sometimes it makes sense to just give a thing up. Sometimes, if people have already given a whole set of other things up, they'll eat something others think inedible just so they can feel normal; go to the cupboard, put cookies on plate, bring plate somewhere, eat cookies. Even if it's only a hint of chocolate cookie taste.

Also when you're no longer eating so many things, or have a need to avoid so many things; your concept of what's good changes, because you're automatically thinking - this is chocolate taste (or x or y taste) that won't make me sick.

Just a thought there. It's more than 'taste'.
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From:[personal profile] willow
Date: April 18th, 2012 05:55 pm (UTC)
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Ahh, I missed it's Freedom Foods. Have gone to their site. Not a thing I could get. And whatever that rep says, their website says Chocolate Blitz does have egg in it. Unless someone's not updated the website...
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From:[personal profile] sami
Date: April 18th, 2012 05:59 pm (UTC)
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I may be misremembering the conversation slightly? Freedom Foods are pretty detailed with their allergen listings, it's kind of their thing.

I don't know what your allergens are, but maybe - if/when you/someone around is up to cooking - it would be possible to make biscuits or something with egg substitute then freeze them or something. Then you can just pull them out whenever.

It's ridiculously late right now and my brain is fried, but tomorrow I"ll flick through the various leaflets and info sheets we collected at the expo and see if there's anything that's gluten/dairy/egg free.
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From:[personal profile] willow
Date: April 18th, 2012 06:00 pm (UTC)
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Go beds. Willow says so!
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From:[personal profile] fred_mouse
Date: April 19th, 2012 12:47 am (UTC)
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Leda brand do gluten free vegan, and their packaging used to state (I haven't bothered to check in a long time) that the factory is vegan and gluten free, so that the is no risk of cross-contamination. Their gingernuts use tapioca and besan flours, and they make chocolate truffles (which don't last in my pantry, so I can't check what they have in them). Given that their "baked fruit filled bars" have the same pair of flours, then it is possible that the truffles won't have rice flour in them either.

Other brands in my cupboard that have gf, vegan items that don't have rice flour in the item I checked - Eskal (ice cream cones! - potato starch and corn starch) and Macro (golden choc filled biscuits - think Kingstons - tapioca, chick pea, corn). Macro are not as consistent - the lemon citrus biscuits that I also have (I don't like them as much, but someone bought them for me) have both rice flour and dairy, but don't have egg. They do warn for possible cross- contamination.

Macro and Leda are both labelled as 'made in Australia', Eskal is labelled as 'product of Israel'.

Other food restrictions listed - the two Leda items are marked Kosher/Pareve, and that they may contain traces of nuts (peanuts and tree nuts) and soy.

I know this is more info than you probably need, but I'm somewhat of an obsessive type, and I'm happier just having put it all there!

Edited (Corrected typo) 2012-04-19 12:48 am (UTC)
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From:[personal profile] fred_mouse
Date: April 19th, 2012 12:50 am (UTC)
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Aaaaand, I've just realised that Kingstons are possibly from a different cultural background (they might have been from an Aussie only company), given that your profile lists US (I checked to see whether it was relevant to tell you where I find the items). Sorry if it was a meaningless description.
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From:[personal profile] willow
Date: April 19th, 2012 12:56 am (UTC)
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Currently in the US, born Commonwealth. Could possibly have access to Commonwealth goods via friends willing to ship.
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From:[personal profile] willow
Date: April 19th, 2012 12:55 am (UTC)
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Tapioca and chickpea flour for Gingernuts. Leda brand. That's something to note. Thank you. And I will look up their truffles. It'll help for things like my birthday this past March, where there wasn't any little thing I could get; nothing resembling cake etc... It made it seem less like a birthday.

Unfortunately, along with dairy, eggs, and gluten, I have to avoid potatoes, corn, and soy. It has really limited things. And it's difficult to just trust random things I find on the net for flavour.

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From:[personal profile] gryphoncat
Date: July 27th, 2012 12:52 pm (UTC)
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Willow, i had to cook for years for my partner Rissicat, who had to avoid wheat, yeast, dairy and nine other weirdly unrelated foods. I learned a lot about flours.

Many of the flours I see listed here are the less expensive ones that manufacturers can get 1) in quantity and 2) for a price that won't break their customers' loyalty when they sell what they made form that flour. There are, however, some wonderful flours that just aren't used by bigger manufacturers that much, but are readily available to us.

I highly suggest you look into these flours: amaranth, quinoa, teff and lotus.

Amaranth is nutty and rich, with a great nutrition profile and a lot of YUM for the price. It holds together well and does not have gluten. It's a good all-around flour and works well added to other flours to help texture and flavor.

Quinoa is popular, has great nutrition, is a bit bitter if its uncooked or if it's burnt, and makes wonderful pancakes.

Teff is one of my favorites. It's a brown flour with a superb "wheatey" taste (but no gluten at all), and it makes my baked goods lighter when I use it.

Lotus is a good substitute for potato flour, but is also used for coatings on fried foods. It's light in flavor, crisps up nicely as a batter and holds moisture when used as part of an egg substitute mix.

Chemistry is your friend when you're working on baking, too. Adding a crushed Vitamin C tablet to bread or cake will help it rise better and be more bread- or cake-like.

I make shortbread biscuits/cookies that taste great and can be made without any of the allergens you mentioned. And I'm sure that a little research and practice will get you real good cake once again. Keep trying! :)
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