Days ago, the ShopRite at Morton Village in Plainview, Long Island, received what was probably its last delivery of Passover products—including the return of frozen Mini Eclairs from Frank's Gourmet Bakery! Even if you set aside the gluten-free pastry dough made from potato and tapioca starch, these little treats would still not be "classic" eclairs in the sense that the filling isn't made with dairy products. But Frank's version—thawed or frozen—is still good enough for gluten-free me. I'm glad to see them back.
But why, oh why, is it so hard to find the rest of the gluten-free product line from Frank's Gourmet Bakery?
In other news, Gluten Free Bay is excited over Tamar Ansh's kosher gluten-free cookbook Pesach~Anything's Possible!.
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2 comments:
what the heck were they made out of?!!! corn free too? pahleez
Eggs, water, potato and tapioca starch, sugar, palm oil, xanthan gum, vanillin. Don't ask me where the "chocolate" icing comes from.
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