Lucy is a customer who called last year after finding the Pure Joy Bakery website. She ordered a gluten-free Carrot Cake for her birthday and wanted to make sure it wouldn't be too sweet. She sees a holistic practitioner in SF and she was glad to be able to report to them that she'd found a healthy cake.
Her gf also wanted to order cookies, so I suggested that I call Lucy and double-check flavors with her (Double Chocolate? Orange Almond? Ginger?). It turned out that Lucy said she missed Chocolate Chip Cookies most of all, so I made a batch of Gluten-free Chocolate Chip Cookies, sweetened with agave. I used a blend of "flours": almond, brown rice, potato starch & tapioca. VERY yummy! And so different from the "early days" in 1998 when I first started gluten-free baking when Elaine Monarch of the Celiac Disease Foundation asked me to begin gluten-free baking in Los Angeles....back then, the choices were garbanzo bean "flour", or brown rice flour - and the bean flour had an abominable flavor; the brown rice flour was a bit better but had a gritty, sandy texture that really "showed up" in cookies....not as much in Carrot Cake, though.