Once you’ve gone on the gluten-free diet, there’s a window where you can still remember what real bread products taste like. I wasn’t sure what that window was, exactly, but now I know. For me, it’s approximately seven months after not eating gluten. Or at least that’s what my husband says, since twice in the last week I was proclaiming the deliciousness of a gluten-free product and he gave me a startled look and said, “Yeah, honey. It’s . . . great?”
Crap. I’ve lost my gluten taster. I still think that new brand of gluten-free beer was pretty okay, and I went back for seconds on the cake that he pooh-poohed. But I’m afraid he’s right: I’ve lost my ability to know what’s good and what sucks.
The good news is, when something is really exceptional and g-free, I’ve gotten affirmation from a variety of sources. It’s mostly when I think something is passable, and the rest of the crowd (read = my husband and daughter) are gagging. Those are the times that I’m like a kid in a really crappy candy store for the first time, thinking it’s amazing because I’ve never even heard of Dylan’s Candy Bar. “Wow, doesn’t that Kit Kat look amazing?” some poor sap might cry.
As my pledge to you, however, I will only post recipes here and in other locales, that have been given the non-celiac seal of approval. Unless I’m just all about trashing a recipe, then you can bet I’ll still be asking my family for their opinions. As if I had a choice. Those gluten-eaters are mouthy and brutal.
Celiacs, can you still tell what’s good and what’s eh?