Kenneth Chang’s article “Gluten free, whether you need it not” in the New York Times on February 4 raises a couple of excellent points:
- People need more information about celiac disease
- There is another newly defined condition known as non-celiac gluten sensitivity
- A gluten-free diet is not “new” – in fact, wheat is a relatively new food that the human body often does not tolerate.
So whether you need them or not, when you’re looking for healthy cookies and treats, gluten free cookies might be the answer.
When I developed the blend I use in Lucy’s gluten free Cookies and Brownie Cakes I developed just the right combination of gluten free flours so my treats would have a taste and texture very similar to the wheat-based items that most people are accustomed to eating. This makes the transition to gluten free more subtle and a lot easier.
It’s all about taste and texture, really. When it comes to a cookie or a cake, I’m like most people. Why eat it if it’s not yummy and delightful?
Funny thing, when I got around to doing a detailed nutritional comparison with conventional whole wheat flour, my flour blend matches almost exactly! So, in the endeavor to hit it right on taste and texture, I got flour nutrition right too.
And, going back to wanting a healthier cookie, I use organic sugar and vegan oils and margarine. So, whether you need a gluten free diet or not, my cookies taste great and deliver nutrition that’s as good as, or better than, a typical brand.