...I dunno. Picked up some plain white bread at the Hippie Store and realized it was marked "gluten free" when I got home.
For toast, it's like something they'd feed members of the Outer Party in1984. Starts out with some taste and texture but turns into a mouthful of sawdust.
Bless 'em for tryin', there's folks who cannot tolerate gluten, but this is the very essence of ersatz. ...At least Postum succeeded (for a long time) on its own merits....
I still have a half-full jar of Postem. It's good in hot milk, something like a latte.
ReplyDeleteYes -- it has (had) a distinctive taste; it didn't really try to be coffee and I liked it for that.
ReplyDeleteYep, about 7 percent of us are allergic to gluten. The only sort of gluten free baked goods that tastes worth eating is made with potato starch instead of wheat flour. And that is stretching it a bit. But there is one thing about it.
ReplyDeleteIt makes the Atkins diet a lot easier to take.
Stranger
If you can't eat gluten definetly make your own instead of buying, store bought bread isn't nice stuff to begin with, homemade's better all the way, and that goes double for gluten free.
ReplyDeleteWhen it comes to pure, flavorless, "almost, but not quite entirely like" "food", try vegan sausages.
ReplyDeleteI now know exactly what one of CMOT Dibbler's famous sausages inna bun would taste like.
Bob's Red Mill provides a lot of gluten-free mixes at way-too-expensive, but compared to the usual crowd run for bread and brownies, it's so very worth the price and hassle of making my own.
ReplyDeleteI no longer have a gluten-intolerant roommate, but the number of odd flours you end up with to mix and match for chemical and physical properties, much less taste... it wasn't freshman chemistry for poets anymore.