(no subject)

[elucreh]

I made some cupcakes from a gluten-free mix, and discovered the leftovers just now as I was cleaning out the cupboards. They're still pretty good.

The scary part? I made them six weeks ago.

Can you imagine the chemicals that must be in there?

Comments

[summertea.livejournal.com]

that... cannot be healthy.

[elucreh.livejournal.com]

I know, right? I ate some of those things.

[munkykiss.livejournal.com]

you know what's in them? magic!

[ellensmithee.livejournal.com]

OMG, with my allergies, that would have KILLED me. ;-)

[lyo.livejournal.com]

Oh wow. That is rather completely amazing and more than a little horrifying.

[maple-mahogany.livejournal.com]

That's pretty freaky. eek.

[danacias.livejournal.com]

But stomach acid is strong, right? Right?!

[mrsquizzical.livejournal.com]

*shudders*

that's a problem we find. they sell a bunch of the gluten free stuff in the 'health food section'. and health food it AIN'T!

[eviljen341.livejournal.com]

um....

I won't touch anything gluten free that has been sitting more than three days. You are brave.

[elucreh.livejournal.com]

I didn't eat them now--but they're still soft and mold-free!

[shellic.livejournal.com]

Hmm . . . they're kinda like twinkies.

[flamingsword.livejournal.com]

Since the gluten is what mold spores metabolize most easily in bread, as long as they're kept moist, a gluten-free thing will stay good longer than gluten-containing thing.

I don't know about more than two weeks worth of baked-good-ness, but I am less surprised than I might be considering the food science behind it.