From my Too Good to Go box from Wild Blue Bakery, Toronto. Took a bite before I thought to snap a pic.
Genuinely pretty good and reminiscent of the real thing - strawberry jam inside.
It crumbled a bit but - I am pretty sure I remember a regular pop-tart doing the same? The sprinkles are a bit much for me but I think a gf/celiac kid would love the shit outta this!
Yes, I will eat two desserts this evening (as per the photo) 👍🏼
So this came out a few months ago. Finally got around to trying it. Not certified, but a few others I've heard from had no issues, so I went for it. I'm coeliac and had no issues as well. Delicious, great mouth feel, but a bit salty. I didn't even use a tare or anything else. I added a bit of water on my next bowl and found that more palatable.
Sold in 4 packs for $16ish, probably location dependent.
This is the ultimate betrayal...I was looking at some packs of nuts that you buy in the supermarket, and some of them had candy so I checked if they were GF and they weren't. Then out of curiosity I looked at some other nuts and checked all of them and they ALL SAID 'May contain traces of gluten'. Even the ones I've been eating for a year now...like okay that's on me for not checking but I thought why tf would nuts have gluten??? Bro 💀💀💀 I'm do done fr. How does one even meet theit dietary requirements like this?
Wildly unnecessary.
My favorite chocolate cake comes from a restaurant nearby. Nothing else hits like it when I get that chocolate craving.
I just really miss it since learning about my gluten intolerance lol and am having cravings for it right now. Haven’t had it in 6+ months since I started removing gluten from my diet.
I’m considering just getting a slice this one time and dealing with the consequences🤣
For context, I do not have diagnosed celiac, just a high sensitivity that leaves me with headaches/GI issues and swelling
Edit to add: it’s Katz’s 7 Layer Chocolate Cake. No mix that I have found even comes close to comparing😭
Just a simple spaghetti night!
I used the Barilla chickpea spaghetti noodles and I was very pleasantly surprised! Also— the rolls from the “My Bread” gf company are absolutely insane. Just follow the instructions 🥖 💛 🧑🍳
i’m only posting this to warn other people of this because unfortunately i didn’t know this as it must be new and ate the whole pack and i’m only seeing the may contain on it now!!
I’ve been thinking about this for a while, and honestly it’s a bit frustrating.
One of the biggest issues for people with celiac disease is… other celiacs spreading the wrong message.
I often read comments from celiacs recommending places to eat saying things like:
“I eat there because cross-contamination doesn’t bother me”
or
“I’ve never had issues there, so it’s fine.”
But that’s exactly the problem.
Celiac disease is not about “feeling bad” or not. It’s an autoimmune condition. Even if you don’t feel symptoms, damage can still occur. Saying that cross-contamination is “okay for you” creates a dangerous narrative that it might be okay in general.
And this has real consequences.
I’ve personally called restaurants asking about their procedures, and sometimes they reply with things like:
“Many celiacs eat here, especially those who aren’t sensitive to cross-contamination.”
That sentence alone shows how misunderstood the disease is.
There is no such thing as a celiac who is “fine” with contamination. There are only celiacs who may not feel immediate symptoms — but the risk is still there.
When we, as a community, normalize this kind of messaging, we make it harder for everyone:
• Restaurants take the issue less seriously
• Standards get lowered
• Newly diagnosed people get confused
• And overall awareness gets worse
Of course, everyone makes their own choices. But publicly recommending unsafe practices as if they were generally acceptable is a different story.
If anything, we should be the first to educate others correctly — not the first to dilute the message.
Long time listener, first time caller. Have a long family history of gluten intolerance that may have finally come to collect me 😭
Per the title, I love frozen pierogis and wondering if anyone knows a brand of pre-frozen that is any good? Or even a recipe that freezes well? Thx!!
I just wanted to say I'm grateful for this little community I have moved out on my own so I have started to buy my own groceries i buy half of my stuff gluten free now like my noodles because i love mac n cheese and I have felt tremendously better than I ever have no more stomachaches as much anymore if anyone has any recommendations on what else i can or what brands to look for please let me know
The blueberry jam was popping too!
They must marinate this chicken with crack it was so good. Lasted me a week and no reaction
this is the best bread I've ever had and made. 10+ in the making! its great soft, toasted, you can freeze it. its sturdy. its not crumbly at all. the rise is insane. it makes a huge loaf. enjoy!
You can also divide the recipe in half and make rolls.
2/3 cup of water, not no warmer than 110 degrees.
4 tsp of maple syrup
3.1 bowl, for dry ingredients:
4 cups of almond flour
1 cup of tapioca flout
6 tbsp of protein powder
4 tsp baking powder
½ tsp salt
4 tsp of xanthan gum
Just mix all the dry ingredients, you don't need to sift.
Mix them on high for 2-3 minutes. Then add your butter, ACV, Yogurt mix. Make sure the butter is cool, or the eggs will be cooked. So, add it slowly.
Then add the proofed yeast.
Mix all of that on low for about 30 seconds.
5.Turn on the oven warmer.
Line a bread pan with parchment paper, 8x3 or 9x4? I forget which one I use, but bread shaped.
Use a spatula to put in the batter. It should almost fill the pan. Grease the top with PAM or oil or melted butter. Cover with Saran.
Proof in the oven for about 30 min. Watch it though. It is a grower! It will proof high, and if it starts to spill over the sides, its ready to back.
Take it out of the oven and cover with a tea towel while the oven heats up.
Heat the over to 420. Once its hot, remove the saran from the bread and bake.
Set the timer for 25 min, after that put a tin foil cover loosely over the bread so it doesn't over brown.
Bake for another 25 minutes.
Slice and eat!
I make it plain and also savory.
Dill and onion- add tbsp dry dill, tbsp dried onion, tsp onion powder.
Cassava flour tortillas:
2 cups of Cassava flour
½ stick of melted hot salted butter
½ cup of hot water
1 tsp of onion powder
2 tsp of xanthan gum
In a bowl, put in your dry ingredients, mix well.
Add the melted butter. Mix well. Add the water a little bit at a time,
mixing until it starts to form a ball. Cut it into 8 equal parts, roll them into balls.
Cover with a damp paper towel.
Get a big sheet of parchment paper folded in half. Get a ball of dough and put in the center and cover with the parchment paper. Press down with your hand or just the bottom of the bowl. Then using a rolling pin, just roll out until it looks like a tortilla. Get a big pan and heat it up on medium high. Open the parchment paper and gently remove the tortilla. I shouldn't be too thick or too thin. It might take a little bit of practice. Using both hands, place it on the hot pan. It should start to bubble and brown. Flip it after 2 min. Cook them until you think the seem done. About 2 min each side.
Both the bread and tortillas can be refrigerated or frozen. Just store them with parchment paper between each slice. I store them in Ziplocs.
Yesterday I really wanted a cookie while in the office. Just one. I didn't have any cookies with me though. So I went downstairs to buy one and it was almost $6 after tax. It was really good, but still a $6 cookie.
Today I decided to make my own, I don't think I can afford to regularly consume $6 cookies.
I used gluten-free granola that has raisins and cranberries. I added ground flax seeds and hemp seeds. Didn't use any sweeteners.
To stick everything together I mixed one egg, mashed plantains, two tablespoons of avocado oil, and a tablespoon of soy milk.
Recently diagnosed at 40… Man its been a challenge to relearn to eat. Im so happy when i stumble on stuff like this
I have no clue to score this in an aesthetic way…but it does come out fluffy/soft.
The only thing I’m wondering is how to get a crispier outside and if there’s a way to keep the bottom from getting so tough.
I’m using King Arthur gluten free bread flour and recipe.
Active starter 22g
GF Bread Flour 80g
Water 160g
Honey 12g
Salt 10g
Combine to shaggy dough(resembles batter)
Cover for 20 mins
Knead / fold for about 3-5 mins till smooth
6 hour bulk ferment in my kitchen (72 degrees)
Proof over night in my fridge
Bake in a covered roasting pan at 500 for 15 mins
Drop to 475 uncovered for 20 mins
Either way it’s certainly the best bread my gluten free wife has ever had (her words not mine and she’s probably just being nice)
Just looking to nail the crispy crust and figure out the bottom.
Thanks!
Hi all,
I have been lurking here all week, taking note of all the product recommendations, and sneaky places people are getting glutened.
Our 6 year old daughter has developed some mental health challenges (anxiety, OCD-like behaviors) and her new therapist directed us to a functional medicine specialist to rule out PANS/PANDAS. Her extensive labs came back negative for PANS/PANDAS, but all signs point to her having a pretty significant non-celiac gluten intolerance. She is also lactose intolerant, and while that has been easily managed with Lactaid pills and products, I am playing around with also trying to go dairy free.
We have been tasked with going Gluten Free for the next 3-6 months and assessing mental health symptoms and also re-running her labs.
In reading about gluten intolerance, I see that she has had some of the other common symptoms for years: skin rashes, chronic congestion, gas/bloating, chronic fatigue.
Anyone have kids with any of these symptoms and see improvement from a Gluten Free diet? This is such uncharted territory for me.
As a former vegetarian, now pescatarian, whole grains like wheat and barley have been staples in my diet for years. It will be an interesting journey for me as well, as I'll need to rethink a lot about how I eat, too.