FIONA: I had high hopes for our first gluten-free slice tasting. The main element of the slice affected by the gluten-free verdict is the base. Desiccated coconut, almond, hazelnut and sesame seeds are all delicious wheat alternatives that can be consumed by the wheat-free among us. Unfortunately, this slice had none of those things. Unfortunately, its base seemed to consist primarily of rice flour, which has the consistency and flavour of sawdust mixed with chalk.
The rest of the slice wasn’t great either. The caramel was super blonde – it tasted like sugar and nothing else. Compared to the last slice we had, it was a totally different and far inferior colour (see scientific diagram below). The chocolate was also a weird sort of icing instead of melted chocolate, so it was very soft and sticky.
TEXTURE: 2/10
FLAVOUR: 2/10
CHOC:CARAMEL:BASE RATIO: 7/10. The ratios were visually promising, but unfortunately none of the components tasted nice, so the ratios didn’t matter much.
OVERALL RATING: 3/10
ANDREW: Despite promising looking ratios and the potential a gluten free caramel slice might offer, this slice was a disappointment. Much like The Matrix Reloaded, it wasn’t worth finishing.
Turns out it wasn’t even chocolate on top but some icing that vaguely tasted like chocolate, which when combined with the underdone caramel and what I assume was a rice flour base was a good explanation of why my gluten free friends often look so sad. If you love the glutards in your life, use almond flour for baking!
TEXTURE: 2/10
FLAVOUR: 2/10
CHOC:CARAMEL:BASE RATIO: 6/10 (loses marks for fake chocolate)
OVERALL RATING: 3/10