I literally jumped for joy at the sight of gluten-free brownies at the Bread Garden Market in Iowa City. It is so rare to find something homemade and gluten-free somewhere that isn't a designated gluten-free restaurant or bakery. It was therefore so surprising and even more exciting to see these delicious looking brownies as I entered the market to purchase yet another dull salad. At first glance, I shrieked, "look guys!" to my friends who did not appreciate the sight as I did. I stood in front of the counter, staring at this beautiful vision, deciding if I should buy one or two (save one for later of course).
While I stood, I realized that my elation had clouded my eyes. The gluten-free brownies were awfully close to the non gluten-free pastries...
I looked even closer and saw that there were crumbs on the brownies as well. Not dark brown crumbs, but beige, light-brown crumbs; a very similar color to the peanut butter cake or the Linzer Tart. Should I really have to worry that every time someone ordered one of the other pastries my little piece of heaven (I'm assuming that the brownies are delicious/I'm going for drama) would be poisoned? Is it really so hard to separate the gluten from the non-gluten?
Yes, the gesture was wonderful and I love feeling like I can go into a random market and eat a brownie, but the truth is, until the world understands cross-contamination like us Celiacs do, we're doomed.
-C
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