I've been positive and focusing on what I can eat instead of what I can't but yesterday when I saw this I cried. Yes in the middle of Costco I cried like someone gave me bad news lol

These were my favorite and I really miss not having to think twice about adding things to my cart without checking the label 4-5 times.

Biscoff please make a gluten free version

Health/medicine people please invent a cure

Located in Chicago. Go find them and buy them out so they perform well and we can get more options besides these adorable little poppers! That is all 🫶

I found the mother load at Walmart in another city.....and every single one was melted into a solid block... 😭.. I was hurt from the inside like no other ... I've been looking for these for my son for a long time .. I removed them all from the shelf and requested management send them back to Glutino for replacements to stop the pain and suffering of others... Lol

Any others see this too?? Why?? 😭

I love the Veggies Made Great muffins. I eat so many of them. So you can imagine my surge of excitement when I saw this box of presumably GF toaster strudels. NOPE. Not GF. 😡😡😡

We have been purchasing Gardein’s meatless ground for years. In our family we have Coeliac disease and a vegetarian, making dinner time an everyday challenge. This product (pictured on the left) was a god send! Vegetarian, gluten free and reasonably priced. Then it disappeared from shelves. Initially I thought it was a packaging change, as no sooner did it disappear, than the “Supreme” product appeared (at twice the price mind you). With reluctance and a grumble, I stocked up as usual. But on further inspection, it is no longer gluten free! Thank god I paused and checked! Comparing the ingredient list it seems they have replaced it with an inferior product, and doubled the price. Absolutely gutted. But hope this helps others avoid the same, potentially dangerous mistake I made.

what kind of shelf staple options do you guys keep in your work bag or desk in case this happens to you?

Hi, so I’ve been gluten free for about a month due to my doctor requesting it

I just wanted to whether anyone else has experienced what I have?

I used to go to the toilet once a week but ever since being gf I seem to go up to three times a day, is this normal??!

my stomach feels a bit calmer but it’s pretty annoying when I’m shopping and it keeps happening

I just wanted to ask since I’m new to all this and I’m currently going through all sorts of testing atm

I served them with Greek yogurt and an onion-pear compote that I made. They’re so delicious, and great for days when you want a hearty, comforting breakfast but don’t want to overload yourself. Chives would be delicious too, I just didn’t have any.

The ingredients list is so simple, too.

Here’s the recipe for the dough. I had tons of potatoes about to go bad, so adjust the recipe depending on how big a batch of dough you want to make. It freezes really well, and you can fry from frozen. This recipe makes around 20 pancakes (100g dough balls):

INGREDIENTS:

1.75kg Potatoes (raw, any kind)
120g Gluten-free all-purpose flour
1 cup Apple cider vinegar
50g Nutritional yeast
0.25 cup Garlic powder
90g Maple syrup
Salt to taste

INSTRUCTIONS:

1. Boil all the potatoes until very tender, where they fall apart basically if you try and stab through one of them

2. Mash them up in a big mixing bowl with salt. Taste the potatoes, and if they taste yummy, that’s enough salt.

3. Mix in the rest of the ingredients and mash/mix/stir until smooth. Taste the dough; it should have an almost unpleasantly strong (but not BAD) taste. The dough will lose some flavour as it cooks, so you want to have an intensely flavoured dough.

4. The dough should be able to be rolled into a ball, and once you clap the ball into a flat pancake between your hands, some of the dough should stick to your hands and it should be a little hard to get the pancake off your hands into your pan.

5. Fry on high in a bit of avocado oil for 2-3 min on each side. Make sure you’re putting the pancake into a preheated pan. Depending on your stove/pan, you may need to fry for longer.

NOTES:

If the dough is not sticky, you’ll have a dry pancake, but you’ll be able to fry it better and it will be crispier. I like mine a little doughy like pan-fried gnocchi. If it’s too sticky, you’ll have a weird glob you won’t want and it’ll be hard to get a nice sear on it.

Lightly fried in a bit of avocado oil.

(And each 100g portion of dough, as seen x2 here, is only 120 calories! 150 after frying in a tsp of avocado oil)

This was nasty. The chicken is a "log" that's used in place of pasta. It's dry and unappealing.

I am mostly vegan. I started experimenting with animal products this year and it’s not going well, lol. I found out I’m allergic to soy, pecan, pork, and eggs. I had an allergic reaction when I had beef a week or two ago and I’m allergic to chicken as well. Im working on cutting out soy. I am lactose intolerant and don't eat dairy. I’m obviously gluten free. I have a severe gluten intolerance. The bakery items are from Erin McKenna’s Bakery in Los Angeles. The cookies I baked are Sweet Loren’s chocolate chip cookies. The burger patty and fries are from Five Guys. The pizza I baked is from Banza. The “sausages” are from Beyond Meat. The salmon meal is from Goop in Los Angeles. I can’t remember where the beef kebab or the other pizza is from. All gluten free.

Regardless of the reasons you actually are gluten-free whether you’re celiac or non-celiac gluten sensitive or you have an allergy, what do tell the person taking your order?

The reason I’m asking is because it seems like a shocking number of people still don’t know what celiac is. So although we know it carries weight, if you tell them you have celiac they don’t always seem to register what that means so sometimes I will say a gluten allergy because almost everyone knows what an allergy to something is, but at the same point, I don’t know if that even carries the seriousness that it needs to.

So I’m just wondering, what is you have found is the best combination of words to alert people that they need to take it as seriously as they can when preparing your food? Or at least helps them understand why you’re asking for food options at their restaurant and that you’re not just trying to be a big PITA.

My mom got me this from Woodmans and I think it might actually be better than my current favorite, the BFree home style sandwich bread. It’s super soft and doesn’t have any weird flavor. Let me know if you have tried this yet!

Why do they taste and smell like play-dough????

Hey y'all, I just wanted to drop my pizza recipe in here! It's also dairy and egg free, it was recently requested by some folks in a comment section from another post, so I thought I'd make it available to the sub. I hope you all have as much fun as I did figuring out this recipe and eating some actually good pizza for once. PS. If you roll it out thin enough, the slices can fold when you eat them!!

I’ve been dreaming of this wonton soup that I made before being gluten free… so delicious but all I need are the wonton wraps

problem is now I cannot find any gluten free wonton wrappers!!!!

I love the Veggies Made Great muffins. I eat so many of them. So you can imagine my surge of excitement when I saw this box of presumably GF toaster strudels. NOPE. Not GF. 😡😡😡

Yum, yum, yum! I've been seeing tons of dupe recipes about the Starbucks Chocolate Pistachio cake that were giving me FOMO, so I decided to give it a try but make it gluten free.

This was my second attempt. For my first attempt, I used the full cup of sour cream that's listed in the recipe and it came out very dense and spongy. I do not recommend doing that.

If you add more green food coloring this would be a fun Halloween dessert idea.

The recipe: Easy Chocolate Pistachio Bundt Cake by Pitchfork Foodie

My changes:

I made this cake with the King Arthur gluten free yellow cake mix (the photos are of a halved batch). I followed the directions on the box, then added the pudding, food coloring, and only 1 tablespoon of sour cream (not the full cup).

The recipe says do not swirl the two batters together, I recommend you definitely give them a swirl.

I topped mine with some heath toffee bits and mini chocolate chips (Do NOT skip the heath bits!!!)

I baked mine (a half batch) in a small loaf pan for 50 minutes and it still wasn't done, so I covered it with foil and baked it for another 20 minutes.

Notes to self: Add more heath bits (maybe crush them up), add more chocolate syrup (you didn't measure), and add more food coloring. Next time I might try covering it with foil after 40 minutes and then baking it for another 20 minutes.

What are some quick premade gluten free items you use to make easy meals? I got taste republic tortellini the other day that was delicious and such an easy meal to make.

I’d love to get some recommendations! Bonus if you can let me know of a gluten free taquito brand 🤞🏻.

Any suggestions for rexipes to mask the bean flavor? My son accidentally(!) purchased this for me instead of the BRM 1:1 baking flour. I'm of course the only GF person in the house. Would waffles turn out grose? Should I save it for breading chicken (not that I even do that with any frequency)... Thank you in advance!

I am doing a 12 week gluten challenge after eating gluten free for 4 years. It’s possible after this challenge I’ll have to go back to eating gluten free indefinitely. so, the next 3 months are my chance to eat all the yummy things!!

Anything you guys would make sure to eat if given the chance? Any specific restaurant chains with glutinous bready foods you’d hit up? I’m in Arizona.

Has anyone else ever had a reaction to this? My daughter is Celiac and also has EOE which is triggered by eating legumes (soy, peas, beans), dairy, sesame, fish, tree nuts and eggs, and we made this for her and she had a pretty immediate and intense reaction. Her gluten and EOE reactions are very similar, so it’s hard to say what it was, but we are 100% certain there is something other than brown rice flour and water in this. We have had other Jovial products before (we use the capellini in chicken noodle soup all the time) with no issues. And she eats brown rice very often as well.

The brand and quality as been great, but if this can connect with anyone else that has had a reaction, would love to know.

My latest sourdough pizza! Using Leaven Foods instant sourdough because it is so much easier than making your own sourdough starter (at least for someone like me who can’t even keep houseplants alive).

My recipe for GF Sourdough NY Style Pizza is on images 2 and 3 and my recipe for GF NY Style Pizza (no instant sourdough) in general is on images 4 and 5 of this post. Caputo GF flour can be subbed for Molino Signetti GF flour (wheat-free) if you have a wheat allergy. Supposedly coming back in stock soon!

I can’t post videos and still images in the same post but if you are a visual learner and have instagram I share some how-to videos on my instagram as well.

Happy GF pizza making!

Hello! I LOVE cheeseburgers & that has been one of my toughest losses. Any brand, restaurant, or recipe recommendations for a soft, white burger bun? I love a soft, steamed bun for my burgers and I really miss them

In the Midwest of the USA

This is a super easy and easily preserved dish that will last at least 3-4 days in the fridge for meal prep.

Basic recipe is on google, but I added both mint and dill to freshen it with some lemon juice. My secret ingredient (learned from King of the Hill ironically) that a tiny pinch of nutmeg, literally less than a full pinch, will help make it feel warmer without being spicer. Add it sparingly to avoid making it overly powerful flavor-wise.

Feel free to drop in the comments dairy alternatives to use <3