Thou shalt not compare

29 Nov

This past weekend was Mantou’s Mom’s birthday (I won’t reveal which one). Another birthday, another allergen-free cake. I picked the recipe and made it (though MM made the frosting). I quite liked it. It was a bit different from the cake at Mantou’s 1st birthday, but not too different. In general, the wheat-free cakes seem to be dense and spongy. I assume it’s the rice flour that contributes the most to these properties.

My folks called to wish MM happy birthday, and inevitably we talked about the cake. After mentioning the sponginess, my mother asked if it was spongy like angel food cake. It’s at that point that I realized the problem with making allergen-free foods. We always compare them to their allergen-filled counterparts. Every time we make a wheat-free, egg-free, milk-free, nut-free cake, we compare it to our memories of the “normal” cakes we’ve had all our lives. I realized that this is unfair to our new creations. It’s like constantly comparing the baby in the family to the eldest instead of just celebrating the baby’s unique qualities and faults. So I’m determined to stop comparing and start assessing based on our allergen-free foods own merits. Perhaps a new vocabulary is in order. Instead of “wheat-free bread”, maybe we should just call it “pano”. “Wheat-free cake” could be “kuko”. Then when we serve it people won’t jump to make that comparison.

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One Response to “Thou shalt not compare”

Trackbacks/Pingbacks

  1. Egg Nog for Breakfast « Meals with Mantou - January 1, 2012

    […] Silk Nog was by far the closest thing to egg nog. Yup here I go comparing the real thing. Even if you ask my brother he’ll tell you that it’s not quite egg nog. […]

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