I found solace in a place called Barbara-Jo's Books to Cooks yesterday afternoon, over by Granville Island. It's a dangerous place to be -- so many cookbooks, and only so many hours they are open during the day. I managed to cap myself off at two books, though: Chocolate & Vanilla by Gale Gand, and Gluten-Free Baking by Rebecca Reilly. The latter was purchased because my boyfriend has gluten issues, and it always makes me a bit sad when he doesn't eat some of the baking I make. Mainly because I'm left to eat it all. And eat it all, I do.
Admittedly, strawberry shortcake isn't really my type of dessert. I prefer richer, chocolately fare. But this was to win him over to that dark side, however gradual the transition will be, so a fresh, fruit-filled shortcake was the first offering. I took my new book to Choices, armed with a disturbing sense of earnestness, and picked out all the rice/potato/tapioca flours and starches I'd need. It's a whole new world. An expensive new world, too. Anyone know a good place to buy non-gluteny flours in Vancouver?
I was a bit scared of the gluten-freeness, but was happy and only mildly surprised when the recipe actually worked. In terms of taste, it was good, but it was more of a traditional, heavier biscuit and we were both hoping for something a bit lighter. But it was still delicious, if only partly because it was something we could both enjoy without one of us suffering.
Expect more gluten-free goodies as I try out other recipes from her book!