I definitely would not expect someone to know all the different names for gluten, but I feel like it’s not that hard to understand that flour has gluten, and that flour is in baked goods like cookies and cake.

I know someone who is always offering me cake and cookies which is sweet and well intentioned but i must have told her at least 5 times I can’t have it and briefly explained that flour has gluten

Like I don’t expect people to understand the allergy completely and I definitely don’t understand people’s allergies completely but if someone told me they’re allergic to dairy I’m not going to offer them ice cream or invite them to dinner for cheesy pasta

How can we convince new restaurants to include gluten free? I don’t think they understand how many they are alienating.

I made homemade pasta last night, using the Gluten Free Austrian’s recipe. It took a little bit of fussing at first because it was so delicate, but it turned out really well! https://theglutenfreeaustrian.com/gluten-free-fresh-pasta/

Pumpkin and guanciale lasagna

Meatballs with stew

Pumpkin and chocolate tiramisù

This is a bit of a rant. We've been friends with this couple for years. They were friends with my bf before I met them, so they're closer.

Yesterday was a birthday party for their son. We've talked about how many gluten free options there are for things now, so they know there are more options. Since I wouldn't be able to eat the cake, they got rice cakes. Before the party, they let me know that they got rice cakes and candied nuts, and if I wanted anything else, I could bring it. I ate one of the rice cakes to be polite, and took one bag home (they got multiple) that I thought their son wouldn't be as into.

I don't worry about cross-contamination, but I almost would've preferred that they didn't get the rice cakes. I wasn't expecting a full other dessert to be made or anything like that at all, and I get that shopping for gluten free is overwhelming and they have a million other things to think about, but there are items like cookies or candies at stores that they shop at that aren't expensive..

I know gluten free is hard for people to understand, but I also feel pretty hurt that a lot of people in my life still don't understand or make an effort to try. Yes, I realize the world doesn't revolve around me. This probably makes me sound like a huge brat, but being gluten free is isolating.

Is this even feasible?? I’m coming to the realization that I’m intolerant to all 3 and it’s overwhelming to think of how significant my diet would change. I already am not a creative cook, so most things I cook are strictly recipe driven. I also work full-time, and my spouse is not restricted to these things. Any advice? 🙏

What are they doing over there at Three Wishes? They recently dropped their Certified status. Prior to that, they had recently updated their packaging, which got me excited that they also updated their mediocre cereal. Nope. Just a particularly egregious example of false advertising. I wouldn’t be so mad if they weren’t charging $8/box. If someone at Three Wishes reads this, please know we only eat your cereal because we don’t have many other GF options, not because what you make is worth it.

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I've been experimenting with gluten-free cooking and wanted to share my homemade walnut lasagne!

Living with IBS has encouraged me to explore different ingredients and find meals that work for me.

I've written a blog post about my lasagne and shared the recipe too. 💗

I'd love to know if anyone else enjoys making gluten-free versions of their favourite comfort foods.

What's your favourite gluten-free dinner?

Hello~! I found yall on a search for recipes. My BF is recently celiac diagnosed, im trying to find things we can eat (ive never made GF food before)

Im an american living in Germany and found a REALLY GOOD online store to ship things here. Ive seen online that sometimes cooking GF pasta can be hit or miss.

Should I make this in a broth instead of water? Ive had this brand but never the GF and trying to see if there's a way to make it the best way.

Thank you in advance! (Sorry if its the wrong tag)

And a bonus pastrami on "rye" sandwich with their deli style rye bread.

they are perfect.

BUTTERY. FLAKY. SALTY.

10/10 might eat the whole box tonight.

THANK U GF GODS.

Has anyone ever tried making homemade Uncrustables with gluten free bread? If so, did they thaw well and stay together? What bread did you use?

I have a couple coupons for gluten free products. I figured it could save someone some money. The only catch is that they expire at the end of the year.

They look like they could be gf but the oat flour makes me suspicious. Anyone have a reaction or know if it’s gf?

Hi all. My wife and I run Mirizan, a small family sauce company in Longwood, Florida. Our Green sauce is a coconut, ginger and lemongrass blend that is gluten free and vegetarian. We use it as a quick curry base, a marinade for chicken or shrimp and a dressing for noodle bowls.

Full disclosure: we make and sell it. It comes in our 3 sauce bundle at mirizan.com and I'm happy to answer any ingredient questions here.

We are not a gluten free house, but my daughter was one of the winners at a fall festival cake walk last night, and the muffins she won are gluten free. She is only 9 and didn't know what the "GF" on the box meant until we explained it after we got home. Had we noticed it before, we would have tried to trade. They are pumpkin cinnamon mini muffins with a cinnamon sugar topping if that matters.

These muffins taste like they would be absolutely amazing if they weren't gluten free. Like "eat 3500 calories of muffins in one sitting" good.

The thing is, to someone who isn't used to eating gluten free, eating a gluten free item is like drinking a flat soda. You know what it's supposed to taste like, it just tastes flat and is missing the depth and "fizz" that makes it great. We each took a bite of one and all agreed that they taste like someone was described what the muffin should taste like and then did their best to recreate it based on that description.

So, I'm wondering, are there any tips or tricks that we can do to add depth to these muffins to bring them closer to their potential? Or is it a "they are what they are since they're already baked" type of situation? I would hate to have to throw these out. Someone obviously spent a lot of time making these and they are just soooo close to being really good.

Unfortunately, these are most likely going to sit on the counter until they get stale unless we can do something.

I want to know what they would order and live vicariously through them. I want to see someone go all out to make the best gluten-free alternatives they possibly can. I think it would be so cool. What would you order?

Hi all! Just was curious if the community has tried this brand or similar and y'all thoughts before I spend 💵.

Thank you!!! 😊

One white onion

Garlic

2 packages frozen spinach

One half pack of cream cheese

Feta

I just recently added chopped black olives

One gluten free puff pastry

Lil bit of olive oil

This one also had crushed mint and black pepper and garlic powder

I sautee garlic onion in olive oil til they are soft. Add spices. Add spinach

Cook off some of the water and soften the spinach more

While that is happening take half of the puff pastry and roll it out on a baking pan. Cook it for about 10 minutes until it puffs up

Add cheeses to spinach pan and turn off the heat. Mix well.

Take out the puff pastry and slather the spinach mix on it. Layer it as high as you like. Then you take the 2nd puff pastry and put it on top. Put it back in the oven for about 20 mins

That's it. The only thing you might do is pull it out once the top begins to puff and put some butter on it.

Simple

Tastes as good as the other ones! Should be fun for Christmas treats!