I recently had the pleasure of sampling the best brownie I’ve ever had. And, surprisingly enough, it was also gluten-free. O.O Anyone who’s experimented with gluten-free baking knows how difficult a challenge it is to make something that doesn’t simply fall apart in a sad, bland tasting pile of crumbles. So to try something that not only holds together like it’s supposed to, but actually tastes amazing, was particularly astounding. It went something like this: a slow bite, where teeth are met with a delicate, perfectly thin top layer of crispness, making my mouth salivate. The bite continues onto a meaty, soft inside that has the wonderful texture brownies are known for. The taste is rich and wonderful.
My mouth waters, recalling that absolutely decadent, joyous experience of sensations on my teeth, tongue. Mmm.
After that first experience, I immediately contacted the folks at Le Wooden Spoon to praise them for being able to make this magical thing happen. I’m informed that they had to go through a lot of trial and error to get the texture just right – an effort that truly paid off. There is no sacrifice in flavor, in order for this brownie to keep its structural integrity. It is just a damn good brownie.
I shared this brownie goodness with a friend of mine [who is on a gluten-free diet, but still has a ravenous sweet tooth that he isn’t able to satiate nearly as often as he’d like], and he became an immediate fan as well. It got me thinking this would probably make a really, really good gift for my gluten-free friends.
ANYWAY, since the holidays [I can haz decadent comfort foodz?] are coming up, I thought this would be a good time to plug the site making these wonderful creations. You can order them here.
*I’ve been told to warn readers with allergies to also include this information:
Allergy Information: While peanuts or other tree nuts may not be a key ingredient in every one of our baked goods, all our bakery and pastry items are produced in the same area where products containing various nut items are created. Though best practices are used in the manufacturing of our baked goods, inadvertent cross-contamination may occur.