Posted in cookies, Food, Life

Taste-free cookies?

Photo by Anita Austvika on Unsplash

I actually went into the bank last week to get change for a twenty from a teller. I don’t do it often, but I wanted some smaller bills to pay for my haircut plus a tip.

Anyway, I’ve known one of the tellers there for a long time, and when I waved, she asked, “Are you still making cookies?” Of course we are. Our little cottage cookie business is doing okay. (Backseatgracebakery.com)

There was no one else in line, so we had a quick conversation. She told me her youngest daughter had asked about cookies. It might have been for a birthday or graduation. She quickly added, “But she’s got all those allergies.”

I said, “Well, we’ve made gluten-free, dairy-free cookies for my daughter-in-law.” Gluten-free flour is easy to find. We’ve also used plant-based butter in some recipes.

“How about nut-free and egg-free?”

“Well, I’ll have to make sure the flavoring has no nut products.” In my head I’m wondering if there is an egg substitute.

I texted my wife about the possibility of making gluten-free, dairy-free, egg-free, and nut-free cookies. She replied, “Sure, but they’re taste-free.”

I can’t even imagine navigating this world with that many food-based allergies. You’d carry an epipen with you at all times, just in case. I would make all my own food, so I knew what the ingredients were. How could you ever go to a restaurant?

I don’t think she’ll be ordering cookies from us. We can do it, but the ingredients are pricey and the product isn’t tasty. Plus, our kitchen isn’t completely gluten-free, nut-free, dairy-free, and egg-free. The liability would be overwhelming.

We do have a rolling pin that we only use for gluten-free flour. We bought it when our niece came to visit so we could make some quiche for her. We keep that rolling pin in a zip lock bag for those times when we need to be gluten-free.

Plant-based butter is a little greasier than real butter. The cookies are look a little gray, but taste pretty good when flooded with delicious icing.

How do you cater to clientele for whom every day eating is a hazard? I’m not sure you can.

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