Baked goods are usually well received in my household and I like to try new things. I recently tried to bake an olive oil cake, a cake supposedly better for us low-fat dieters because there's no butter in it, just a healthy dose of olive oil.
Well, I made the cake and had a hell of time getting it out of the pan, but did manage, though it was a bit broken up. When my husband, that less-than-tolerant food tester, tried it, he said it was all right but tasted like it needed butter.
I did not consider the cake a success. This is something I've learned over the years, that to be a good cook you need to accept that not all your efforts will result in good stuff to eat. And you just have to let that go.
On the gluten-free front, General Mills is looking to get its share of the food sensitivity market. In stores now, you can find gluten-free Chex cereals. We tried the Cinnamon Chex, made from whole grain rice. It's very good and if you're not a fan of cinnamon, there's gluten free Corn Chex as well.
As the mainstream companies move in on these markets, I noticed that the mainstream supermarkets devote a little less room to the smaller pioneering companies' products, with one exception. Sprouts Farmers Market does not carry Betty Crocker mixes or General Mills cereals.
The convenience of having gluten-free packaged foods in the supermarket is undoubtedly a boon for us contemporary cooks who need to provide specialized diets for our loved ones. But are these giants of the food industry going to hurt the pioneers who so diligently worked to provide convenient mixes that are preservative and additive free?
What happens to these smaller companies, now that the Big Dogs are moving into the marketplace?
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