Dear US Backers who chose the Gluten-Free (GF) option,
We found out that the (GF) cookies produced in the US for our Kickstarter Fulfillment crumbles easily and we fear that they will not survive the postage delivery. We will still ship the cookies and have added extra cushion to protect it.
However, if your GF cookies does not turn out well, tell us and we will replace it FOR FREE(once a better recipe is formulated) with no question asked. Sean (email@example.com) will follow up with all replacement request individually. This is a mistake on our part and we’re sorry. We’ll continue to do our best to deliver the best Green Pea Cookies to you.
This announcement only goes out to US Kickstarter Backers who selected the Gluten-Free product.
We are in the midst of fulfilling the US Kickstarter rewards and yesterday, 39 boxes of cookies arrived from our baker in Chicago. Check out our US fulfilment operation from this video!
Delivered via the refrigerated truck!
All of our cookies look and taste peafect but when we tested their resistance to crumbling, we found that the Gluten-Free (GF) cookies still crumbles quite easily.
We are disappointed that the GF cookies did not turn out as well as expected and we would like to apologise for it. We have been reformulating the recipe to strengthen the cookies but it was not effective.
This is something that we had been worrying about for the GF recipe since the start because postage shipping does not handle fragile items well. Hopefully, our GF Green Pea Cookie would not turn into GF Green Pea Crumbs when they arrive at your doorsteps.
1) Since the cookies have already been made, we do not want to let it go to waste. Thus, we will be shipping your GF Green Pea Cookies to you.
2) Meanwhile, we are trying our best to protect the cookies, such as putting more shreds within our boxes to cushion the rough handling of the cookies.
3) If your GF Cookies Crumbles, let us know and we will deliver another round of your order with our new recipe FOR FREE (once we've confirmed our GF cookies are strong and fit for the road). Tell us and we will deliver it to you with no question asked. We have your contact information and orders and Sean (firstname.lastname@example.org) will follow up with all of you individually.
We are exploring a few solutions to improve the strength of our cookies such as using Xanthan Gum, different GF flour and more.
We’re open to explore suggestions from everyone so do share with us your thoughts.
Peas and Love,
Sean, Larissa, Fiona and Gigi
Bob’s Red Mill’s website has a comprehensive write-up about Xanthan Gum here: http://www.bobsredmill.com/xanthan-gum.html
In the world of gluten-free baking, xanthan gum plays the crucial role of imitating gluten. In baking, gluten is what makes dough "doughy." It gives the dough elasticity, as well as viscosity. Those properties help to hold a cookie together while it bakes on a sheet in the oven, and they enable cakes and breads to hold onto the gas bubbles that form inside them - this allows them to rise and take shape. Xanthan gum helps replicate these properties in recipes that do not contain gluten.
Xanthan Gum is a plant-based thickening and stabilizing agent. It is named for the bacteria, Xanthomonas campestris, which plays a crucial role in this description. Technically speaking, xanthan gum is a polysaccharide, which is just a fancy way to say "a string of multiple sugars." To create xanthan gum, the Xanthomonas campestris bacterium is allowed to ferment on a sugar. The result is a gel that is then dried and milled to create the powder substance. Xanthan gum has a number of powerful properties. First, it works as an emulsifier, encouraging liquids that normally don't like one another to mix together. Second, it works as thickener, increasing the viscosity of liquids and batters. Third, it can create a creamy texture.
What's so funny?!?! Who cares! Choose happiness! Smiling for no reason can make you happier. So can cookies.
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