Gluten-free Twinkies? Yes, in this Great Cookbook!
Posted: December 2, 2009 Filed under: Family, Food, Health and Medicine 1 Comment »
In our house of sweet tooths, we are still committed to a low-sugar* diet. But I was thrilled to find the cookbook Easy Gluten-Free Baking by Elizabeth Barbone at the bookstore. After looking through the photos and reading about her commitment to making GF taste like wheat, I was hooked. At home, we have had very good results with the brownies and the classic chocolate chip cookies, and are still trying other recipes. Barbone graduated from the Culinary Institute of America and even though she does not eat GF, she has been intrigued by the challenge it poses. I particularly like the recipes in the chapter “Tastes Like.” That’s where the Twinkies are. My friend, Michele, also loved the spiral binding, so the book is easy to use in the kitchen. The price was $24.95 and for us, because we have teens and pre-teens who have to take their own school lunches, it’s worth every dime.
*I also highly recommend Sugar Busters or any other great book – which you can find at your local library - about how our bodies are hurt by high amounts of sugar. (Anything more than about 33 grams of sugar a day.) You’ll be surprised at how much sugar we eat when you start counting grams. And don’t think you can dodge the bullet using artificial sweetners. Just last week at a convention of the American Society of Nephrologists (kidney docs), two researchers were presenting papers showing how only TWO diet drinks a day will decrease kidney function. Yikes! Best alternatives to sugar? Real maple syrup (not that Mrs. Butterworth’s GMO corn syrup stuff) or honey in small amounts, or stevia.
Reblogged this on Tante Gretchen's Kitchen and commented:
This is a re-post from 2009, but still a good review of this baking book. We’ve fallen off the “low-sugar” wagon lately, but the advice still holds!