Sunday, May 23, 2010

Gluten-free Strawberry Shortcake


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!

1 comment:

  1. This is great - my best friend's sister appears to have a newly diagnosed gluten allergy, so it'll be great to pass on these recipes for her to try. Being me, I'd probably pour chocolate sauce over this dessert to get my fix... but chocolate goes with strawberries... right??
    Angela

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