I was very excited to see this entire table round filled with the new Starbucks Gluten Free Valencia Orange Cake at the NFCA Gluten Free Cooking Spree on Friday in Washington, DC (amazing event, I’ll share soon I promise). I would get to taste them before they were even on the shelves. I read over the ingredients and for me I was doing great until that over used rice flour was listed. I think I have over eaten rice after eating gluten free and I am now intolerant to it according to my ALCAT or maybe I’ve been all along. However, unlike gluten, I can have a bite as long as I don’t eat it again for a few months. One crumb of gluten however, sends me over the edge and I’m sick for at least a week with that sponge in the stomach, memory loss and others, but I digress.
I decided it was worth it today to take a bite of this new creation. Let me tell you, it was delicious. This little cake was moist and tasty. The consistency was that of a traditional cake with gluten. If I could eat rice and handle sugar I would treat myself to one of these every once in a while. I believe when these hit the shelves tomorrow they will fly off. I hope Starbucks is ready for this. The world is going to see what putting out gluten free foods can do to their bottom line!
Here’s what’s in these little gluten free cakes. They have whole eggs, Valencia orange pulp, almonds, sugar, orange peel, gluten free baking powder, sodium phosphate, sodium bicarbonate, rice flour and orange oil. So, I would say these seem to be dairy free too. They pack 290 calories, 16 grams of fat, 4 grams of fiber, 23 grams of sugar and 9 grams of protein. You’ll have to decide if it’s worth it to eat the whole thing but let me warn you it is extremely hard to stop at one bite, I actually had 2.
If you try these please let me know what you think about the taste and how Starbucks did on it’s first time out of the gate with catering to our ever growing gluten free world.