Tuesday, May 24, 2011


Tate's Bake Shop, the famous Southampton NY bakery has now expanded its line to include two gluten-free products: brownies and chocolate chip cookies. I haven't tasted the brownies yet, but if they are anything like these cookies--wow! These were buttery, absolutely loaded with chips and extremely hard to resist. They are perfect. And according to my non-gluten-free pal, as good as the glutenous ones. Available online at http://www.tatesbakeshop.com.

These cookies are made on the same machines that the regular cookies are. The machines are cleaned between runs but Tate's warns that anyone highly sensitive to gluten should probably avoid them.

I am celiac and have had no issues with them, but you need to make your own decision about these cookies.


pninit said...

sound delicious but they are not certified and made in the same place as their glutinous counterparts...do you know if they make them early before the other products are baked or what precautions they take?

G.F.Veg said...

i agree this can be a concern. although i am celiac, i had no ill effects from eating the entire package (except for weight gain!) but i know others are more sensitive than i. i'll phone them and report back. thanks for the excellent question.

G.F.Veg said...

hi pninit,

i phoned Tate's today and i've written their response at the end of the original review, above.

pincole101@gmail.com said...

Thanks for the follow up. As a Celiac, I am sure you know that not having a reaction does not mean that you are not causing damage to your body. It's upsetting when companies reply "if you are highly sensitive to gluten you should probably avoid" because what they are really saying is if you are Celiac. There is no such thing as a Celiac that is not highly sensitive....they may not get sick after ingesting gluten but even trace amounts cause damage to all Celiacs (as per current medical research). The cookies do look good so I am considering testing them before trying. Thanks for the info.

G.F.Veg said...

i guess the reason i always say, everyone is different, is that when i began eating the way i eat now, i felt better within three weeks of my emergency hospitalization for celiac disease symptoms (malabsorption, gastrointestinal distress, dehydration--i was in terrible shape). for me, it was a radical change! and i've eaten gfree oatmeal and rice cakes prepared in non-dedicated facilities from the beginning, so i've taken the severe reactions that i had eating wheat as a guide for me, but only for me, personally, of course.