When we make the shift to gluten-free, we discover there is a lot we can do that is surprising, and wonderful, and delicious. Maybe we had an assumption that our food, or at least our baked goods, would have to be kind of gross from here on out, and that just is not true. And this is very good.
If you haven’t noticed, the Girl Scouts have stepped up their game. Whereas when I was a kid, you needed to find a young girl with a green sash (usually at your front door) to get your annual fix of the signature cookies, and our only advertising help was word of mouth and a folded piece of printed cardboard, now you can hardly drive across town without seeing the full-size billboards. And of course Girl Scout Cookies now have their own website, facebook page, and yes, an app.
This is a little bit different direction than what I usually write about, but I thought it made such a great story, I wanted to share it. Plus, in its way, it is a story about our gluten-free life.
My kids (Ellie, 11, and Jonah, 7) have been saving a portion of their allowance over the past several months in their “Share” banks, and we recently had our first experience of deciding how to use that money.
My daughter got her braces put on this past week, and she is miserable with discomfort. Having had braces myself at her age, I wish I could say that I remembered it well and had a host of soft comfort foods at the ready for her as she adjusted to having pokey metal take up residence inside her mouth. But honestly, I must have blocked out this memory, and I fell down on the mom job.
So, I have this kind of character flaw (endearing trait?) that involves undertaking helpful and exhaustive research to assist me in my bold endeavors…but not until after I have already jumped right in and made a mess that needs fixing.
And so it goes for my maiden attempt at gingerbread house making.
I’ve been doing a bit of holiday baking, putting together some traditional holiday cookie recipes for your GF (or not!) cookie swap. If you’ve been with me for any amount of time, you know that my standards are that what we eat must be exceptionally delicious—no second-tier status for us gluten-free folk!
OK, I confess. I am an avowed gluten-free experimenter, I play fast and loose in the overlapping fields of dairy- and nut-freedom, and I can even pinch hit for ingredients like sugar, corn, and soy. But. I have long kind of side-stepped the rather pesky issue of eggs.
There are other gluten-free products, to be sure—less expensive, more widely available, perhaps, ready-to-eat. What’s so special about what Cooqi offers?