Wednesday, June 25, 2008

meet me after school and I will beat you like gorilla

I just ate an organic/vegan/gluten-free dessert. Bleck. It was horrid. Why didn't I stop eating it halfway through when I realized it wasn't as good as it looked? The best thing I can say about it is it was nice and small. I wonder why vegans/gluten-free types even bother to make such stuff when it's obviously worse than eating no dessert at all.

5 comments:

Swedish Chef said...

Vegan AND gluten-free is tricky. One of the ways to compensate for the taste issues of most gluten-free flours is to go heavy on the butter. Eggs can also help boost volume, since there's no gluten to hold anything up. For vegan baking, I've found that adding lots of sugar can make up for the missing butter. Somewhat at least. On a certain level, I do consider a vegan chocolate chip cookie a crime against nature. GF desserts I grant more slack since for celiacs it's a choice between an acceptable substitute or nothing. And no one should be forced to give up dessert

Lisa B. said...

That's funny--when I was eating it I thought "This would be half-decent if it had been made with butter" because that was what it seemed to lack most of all.

But that still wouldn't explain why I felt so queasy after eating it ... I'm getting nauseated flashbacks just thinking about it.

leff said...

So, having been vegan (never gluten free though, praise be) for a while, I know that after some time you start to forget what it would have tasted like with butter. That's when these things start tasting ok.

Of course, as soon as you have some butter again, the curtain lifts...

swedish chef said...

Most GF baking uses a blend of flours and starches (including cornstarch, tapioca starch, and soy, sorghum, rice, teff, or garbanzo flours among others). Also they often use guar or xanthan gum to replace the stability lost w/ the absence of gluten. If it was vegan AND organic, they had to be using some kind of veg. oil or else palm shortening. Oh and maybe egg replacer, which is usually made from potato starch. In other words, lots of ingredients that might possibly disagree with you.

libby said...

local rocknroll durhamite chef shirle just started a kick-ass veggie/vegan blog at rockin the stove.

i'm more of an omnivore type, but she manages to make tofu and other healthy stuff look pretty tasty.