Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Cookies Have A Bitter/metallic/salty Taste. What Is It?
0

7 posts in this topic

I'm new to gluten-free eating. I discovered a place in town that does gluten-free baking and pizza. I bought half moon cookies (black/white) there today to surprise DH and my kids with how good gluten-free treats can taste. Well, they were disgusting. The kids spit them out. DH and I tasted a bitter, I guess metallic type flavor. Dh thought maybe it was too much baking soda. But I'm wondering if a type of flour substitute, xantham gum or other type of gluten-free sub would cause this. Is this a common side effect in gluten-free baking or just an isolated thing, perhaps a mistake? Gosh I would've hated to have brought these to a party to share they were that bad.

1

Share this post


Link to post
Share on other sites


Ads by Google:

Sometimes the pea and bean flour can impart an undesirable taste to things that are supposed to be sweet, or it could have just been a bad recipe or wrongly executed. Hard to say. There are some really delicious gluten free foods out there, although I personally admit that it is hard to duplicate gluten cookies with gluten-free flours. Hub found a good choc. chip recipe the other day, quite by chance, and using all the same ingredients we usually use - the proportions just happened to "work".

0

Share this post


Link to post
Share on other sites

Dh thought maybe it was too much baking soda.

Actually, I think this is pretty good guess.

I know some people don't like Wikipedia as a reference but it summerizes it nicely:

http://en.wikipedia.org/wiki/Baking_powder#Usage_of_aluminum_compounds

Have you ever noticed that you can buy aluminum free baking powder? Tells you that there must be some baking powder with aluminum in it, huh? You can google it and find more info but it's used in the form of an acidic salt.

I had a friend that made banana bread and brought it into work where just about anything is scarfed down immediately. A couple of pieces were eaten and then it just sat there. She was wondering why and had a piece herself and it was terrible. I had a piece as well and yes, it was terrible - bitter is the word that came to mind. I was helping her figure out what she did wrong and we figured out she used four times as much baking powder as she was suppose to.

0

Share this post


Link to post
Share on other sites

I also wanted to add that usually in gluten free baking, there often is a need to use more leavening than in the (equivalent) gluten recipe . . . but not to the point where it affects the taste.

0

Share this post


Link to post
Share on other sites

I can taste baking soda as a metallic taste. I agree that was probably it.

0

Share this post


Link to post
Share on other sites




Take the cookies back and tell them they have an "off" taste, they may want to know, since all of you are tasting "something."

Too much baking soda is really awful, both salty and bitter. I did this recently with a pancake accidentally, thinking it wouldn't matter that I spilled a bit extra into it. I know what my pancakes are supposed to taste like. Gaaack !

I have heard about some tapioca having a metallic or off taste, but have not experienced it yet.

I can taste xanthan gum (I know, I'm weird) and don't like it, so I tend not to use it that much, and try to add more spices or flavorings when I do. But xanthan does not taste bitter, and if the cookies had too much, they would be comically rubbery and this probably would have been noticed by the bakers when they were stirring the dough. I also don't like the slightly bitter, metallic taste of flax meal, but most people don't notice, and cookies usually don't have flax, or very little. This makes up for my not minding garbanzo and navy bean flours, which bother so many other people. Altho using vinegar, cumin, and a sweet spice such as Chinese 5 spice powder tends to neutralize it, and they work well in breads when blended with other flavorful flours. I don't like soy flour very much, but it's not metallic.

Most of the standard white flour gluten free substitutes- starches of corn, potato, tapioca, and rice flours- are neutral tasting- none have a tendency towards "off" except some imported tapioca. So this leaves either the baking soda or shortening(s) or butter as the other likely culprit- but they tend not to be metallic - unless the frosting/glaze was messed up.

CSI - Operation "Store Bought Cookie" seems to all pointing towards the baking soda.

0

Share this post


Link to post
Share on other sites

I'm pretty sure it was baking soda. I bought 4 cookies. They are huge so DH and I split one and the kids split one. I was brave and tried another one the next day and it tasted fine to me. Then tried the last one and even convinced DH to have another bite and that one was fine too. Must have just been a bad batch or it wasn't mixed thoroughly and that one cookie had all the soda. I'm relieved that this places' gluten-free baking isn't so horrid because I was so excited to find this gem right up the street from me.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,116
    • Total Posts
      919,451
  • Topics

  • Posts

    • I figured I would update those who were wondering.  I have gotten the appt. so far moved up to August 30. I am waiting to have gene testing done via swab for all 3 of my kiddos tomorrow. My daughters celiac antibodies came up negative but her IgA is low which the ped said could cause false negative antibodies for celiac so she will need to see a GI dr. also. The pediatrician is going to call the GI to try to get them in sooner. I am keeping them all on a gluten diet until the GI dr. decides what to do. I am on the cancellation list already for my son, however I am not going to be persistent with my phone calls to them until I have the results of the gene test. I really want that result in my hand before going to the GI dr if I can. Maybe if he is positive, along with his bloodwork and my history they can forgo the endoscopy. But he will eat gluten till then.  My husband and I have been very honest and upfront with him as to what is going on and the possibility of the endoscopy and what that entails and although scared in general he seems ok after assuring him that since I have it he has me to help him every step of the way.  Going through his current diet with him I realized that he is truly on such a low gluten diet that I am actually surprised his bloodwork shows antibodies at all!  So I told him to make a list of allllll the gluten he could possibly think of eating and he needs to pound it until the GI visit or endoscopy. Funny thing is everything he keeps thinking of to want to eat...is already gluten free!  The other night we were at a friends and he asked if he could be done with his hotdog. I made him finish just the bread 😂 Thanks for your help and advise and I will keep y'all posted on both kids!  My oldest is a ok as far as all his antibodies. Just actually had a follow up for other immune issues and all his levels are now normal!
    • I like your plan Cara, I may have to include it in my sons.    Poor little guy is still very very sick. I think he is resisting and cheating, despite having the support of two other siblings and a 100% gluten-free home. 
    • Despite it being a nightmare, I did wait for my kids to get biopsies. At one point I had one severely ill child gluten-free and two more waiting having to eat it. It was worth the wait though and I think long term a biopsy may be worthwhile, especially for school. I have already had issues with schools and camps so having a firm diagnosis has been helpful. 
    • Knowing that the reaction to gluten in celiacs is an uncalled for immune system reaction, I was thinking of how a cure would be possible. Maybe a medicine that somehow turns off the immune system. The only thing that i've heard do that... HIV.  obviously that's way worse than celiac. Just some food for thought.
    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,155
    • Most Online
      1,763

    Newest Member
    AndiR
    Joined