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?