The reaction I got was not quite what I’d expected: we had five people in that knitting group who were celiac or who actually risked anaphylactic shock if she ate wheat. I’d had no idea. The sentiment was appreciated, the expression, not so much.
The hubby and I were at Whole Foods a little while ago with our daughter, it being a good place to shop when you have an allergic child and she being very allergic to dairy. There are some things that have ingredients snuck in such that the only safe version she can touch is the ones marked vegan. So. We stumbled across a cake mix that proclaimed it was free of so many things that I had to read the ingredients just to see what it DID have. I thought of Sandi, and I bought it.
But it needed to be a blueberry cake. I owed her one. I had no idea what a brown rice/tapioca/arrowroot flour cake would turn out like, but I threw in two cups’ worth of not quite thawed berries.
I am now under request to do that again. And when I mentioned that lemon curd across the top would be good, too, Sandi swooned at the idea and held me to it.
I brought a little home to the hubby. He pronounced it weird and went for seconds.