Gluten-free foods are expensive and their flavor profile, in many cases, is suspect. The Al Dente blog is going to work through the good and the bad from the perspective of a toddler who known for her picky eating and her parents. We’ll collect these, as well as the rest of our journey with The Kid’s Celiac disease diagnosis, under the Gluten Schmuten category tag.
The Mother-In-Law ran across these on a trip to the grocery store. All in all, she’s done a very good job of navigating this new normal with us. Her and The Father-In-Law take The Kid one day a week, so they have had a change in their lives. For as long as I could remember, the junk food at my The In-Laws house was located at ground level. Well, since The Kid is also located at about ground level, there has been a need to move things around. Crackers and cereal have relocated, and The Kid’s gluten-free food is now stored where she can reach.
I haven’t tried these yet myself, but The Wife has already passed judgement.
THE SELL: The new, golden-brown breakfast cookies. Made with the finest shortbread, honey and egg, with no milk. Just like how grandma used to make them!
THE PACKAGE: Each package is 7 oz. and contains 28 cookies
THE INGREDIENTS: corn flour, sugar, vegetable oils (palm oil, coconut oil, canola oil), eggs, potato starch, modified corn starch, honey, mono- and diglycerides, citrem, ammonium bicarbonate, baking soda, rice starch, maltodextrin, salt, natural flavor.
THE STATS ON A SERVING: One four-cookie serving has 130 calories, 5g fat, 20g carbs, and 5g sugar.
THE COST: $4.99 at Syracuse Wegmans stores.
THE REPLACEMENT: An 8 oz. package of Voortman shortbread cookies are $2.99.
THE ADULT TASTE TEST: The Wife: “Better than the Girl Scouts. This is the first thing that I’ve had that tastes close to ‘normal.'”
THE KID TEST: “Grandma Cookies” have become a preferred choice for a treat.
THE VERDICT: Like all gluten-free cookies, these crumble easily but The Wife’s praise is noteworthy.