So! I am not gluten free, and so far in my life I have not known any gluten free people. I’ve recently made a new friend who is gluten free. I am hosting a party this weekend and I’m trying to have all my dishes and drinks served be gluten free. I did not realize that I didn’t really know what all contained gluten and what didn’t because I am fortunate enough not to have to consider it. While grocery shopping I was on my phone googling or closely reading labels the majority of the trip!!

I just wanted to make a post and ask if anyone had any advice for me or suggestions that maybe you wish a friend or party host did for you!

For food I am making a Elote pasta salad with gluten free pasta, cowboy caviar with tortilla chips, we will be smoking chicken, and I will be making a fruit tray.

I wanted to do s’mores for dessert since we will be having a fire, obviously graham crackers have gluten, so I could get gluten free ones? Or does anyone have any dessert ideas?

Thank you in advance!

I went to see Biffy Clyro and Don Broco in London and came across this amazing stall with all GF halloumi fries. The Hoi Sin one was incredible, I would never have thought of putting this sauce with halloumi but it works so well! I wasn't even hungry but couldn't pass on them 😂 🧀

Ugh! I have hashimotos, and over 2 years now have been Gf with success. Gluten is a huge trigger for inflammation and gi issues. I say I am sensitive cause I have had testing, however i was already Gf for a long time and the tests were negative of course. I used to could handle cross contamination, for example i could eat a few French fries and be just fine, but not any longer, now I have an almost immediate reaction and gi issues. So I guess this can get worse over time??

There's a brand new gastropub called Home Team Tavern in Mount Ephraim NJ (15 minutes from Philly, right by Haddonfield) that's Celiac owned and operated- their ENTIRE menu is gluten free+celiac safe (besides the pizzas, but the owner said gluten free pizza is rolling out soon!) and their food is actually REALLY GOOD. I ate there and am set on being a regular. I had the dessert crepe and the triple play (fried cheese, popcorn shrimp, and popcorn chicken) and gotta say, 10/10. My sister got the South Jersey burger and the disco fries and said they were 10/10. Plus the staff is super duper nice and it's a really cool spot!! Just wanted to spread the word 👍

Their website is www.hometeamtavern.com

Can’t forget a fried egg for some oomph.

i feel like i’m finally getting the hang of this whole gluten free thing haha, and this was so good i had to share with somebody.

I'm craving some malt vinegar on fries. I've substituted w apple cider vinegar before, but not a fan of the flavor. What's a good substitution?

A sweet friend made us dinner tonight since we are going through some pretty rough medical things with my husband. Anyway, she knows I’m gluten free and she confirmed the allergies for me and my husband. She flipped through a cookbook she had and found one that said on it “gluten free/grain free/dairy free”. She told me about it and I said it sounded great. Mid eating it I texted her to say how wonderful it was and she sent me the picture of the cookbook page. The recipe called for soy sauce. She didn’t know that it has gluten In it. It was 3 tablespoons in the entire recipe and I had only had about 1/3 of my portion of it when I realized it. I stopped eating it immediately and took digestive enzymes which usually help me. Overall, I feel okay. Not a ton of brain fog like I’m used to, but I ache all over. My stomach is cramping too. I’m also bummed because it really was SO delicious! I hope I feel better tomorrow. We have a HUGE doctor’s appointment for my husband and I need to be able to think and comprehend what the doctor is saying.

Italian lemon olive oil cake brushed with strawberry simple syrup, layered with strawberry cream cheese whipped cream and lemon curd, topped with cream cheese frosting and more lemon curd. This is probably one of the best layer cakes I've ever made, but I'm a sucker for lemon and strawberry together

Can anyone tell me if Frazzles in the UK are GF? I of course see the ‘May contain’ bit, but not ingredients. I’m sure wheat used to be listed and assumed a few years ago that they changed their recipe. When I google it it says they are not gf and have wheat listed as an ingredient

Hi Y'all!

Im back to owning chickens for the first time since having to go gluten free and Im recently doing a lot more of the daily care including refilling their feeder.

Third ingredient is wheat and I'm feeling symptoms after accidentally getting a big old puff of dust in my face.

Anyone else have a similar experience?

Definitely going to be more careful moving forward!

hey everyone! I’m newly free and gluten-free. Finding breakfast is really hard. That’s not cereal and I miss pancakes! I have gluten-free and dairy free chocolate chips, and I would love to make chocolate chip pancakes once I was looking online and it seems that all the gluten-free pancake mixes have 60 to 70 more calories than regular pancake mix. Does anyone have any tips?

I'm fairly certain now that gluten caused my hormonal acne flares.

Hi all. I felt the need to share this while reflecting on the sheer desperation I have felt for the past year dealing with hormonal acne in the hopes it might help someone else. My acne seemingly sprouted out of nowhere after getting my skin in the best condition it had ever been in for about 5 years. If you're prone to acne, you will always be at risk of experiencing it, so the most difficult part is trying to figure out how to manage it to prevent breakouts.

In August of last year, these painful cystic bumps and pimples began developing all along my jawline. It would take a couple weeks for them to heal which meant I was never fully in the clear before more would sprout up. I went to an esthetician who specialized is acne for 8 months with very little improvement. My skin barrier was now healthy but the breakouts would continue, which meant something internal was off.

I went to my dermatologist and PCP - both wanted to put my on antibiotics and RXs that I refused.

Someone recommended a functional specialist to me who helped clear their acne - they basically use more holistic methods to treat ailments. Long story short (plus some various supplements), I have cut gluten nearly 100% from my diet. I have hiccups here and there as I'm still learning. I believe I developed an intolerance (I think due to hormonal shifts?) which triggered this purging via my skin. Since cutting gluten out my breakouts have reduced not only significantly but almost entirely. My skin is not how it was the past 5 years and I still have disappointing days which I attribute to constant hormonal shifts but it's a vast improvement from what it was the last year.

And I LOVEEE bread. It was sort of crushing to hear but the mental weight of struggling with acne was outweighing my affinity for wheat based items.

I'm only 2 months into this "clear" journey. I have to remind myself nowadays that my acne is not nearly as severe as it once was, which was starting to affect my mental health. A reminder to myself that I cannot be perfect and to take the small wins. This is what I desperately wanted and I was so relieved when I noticed results almost immediately. It's still a daily battle but to have an answer with evidential results is quite motivating. These days I really only get a cystic bump or small pimple around my period. And they don't even last nearly as long. It's a huge relief.

I'm curious if anyone has found their acne improved/disappeared without gluten? I've looked into this quite a bit and didn't find many anecdotal experiences, let alone research based info.

Regardless, I hope passing this info along to others might give them something to consider. It can be very difficult and crippling dealing with acne that you feel you have no control over. Cutting gluten may be something to consider out of all the other helpful tips out there. I used to get a new cystic bump every day if not every other day. The first week I cut glute, my breakouts stopped.

Just wanted to share these.

Thyme-lemon 'cheese'cake and Chai-spiced mango tart. (With a bit too soft of a mango for a fancy display lol)

The recipes are from Nisha Vora and Niki Webster. Didn't even have to be altered!

They were DELICIOUS! I'm so so thankful for my girlfriend to find the fun and tasteful parts of dealing with my quite complex dietary restrictions due to MCAS.

My family even wanted to take the leftover pieces home. You wouldn't know they were Glutenfree and vegan by taste at all.

Because of health reasons I haven’t been able to cook or bake in the past year and I didn’t realize until today that cup4cup had changed the recipe for their all purpose flour. I did a little research and discovered that cup4cup released the info you need to convert the new formulation to the old one. The only difference is that they removed the milk powder. If you add 9g of milk powder per cup of flour it’s identical to the original. I’ve done the math to make it simple for everyone. If you have a 3lb bag, you should add 29g of milk powder and mix throughly. 3T weighs 26g and 1 cup weighs ~140g. So if you have been lamenting about the change, here is the solution. I hope that helps. They also sell seem to still sell the original in bulk on Amazon here but it’s possible they just haven’t updated the listing.

https://a.co/d/0hBijynS

Sorry to say, but these were not good. I didn’t have time to review the ingredients, but there is a flour in there that is not tasty at all😞

Reposting here for some assistance hopefully:

Curious to see if anyone has been in the same boat or could relate. I have suspected a gluten sensitivity for quite a while, which I know is different from an intolerance/Celiac disease.
My MIL has Celiac disease so I have been able to learn a lot from her about Celiac and how different the experience is for everyone.

My symptoms include heart racing and GI upset after certain foods (doesn't always follow a pattern of specific food, but usually heavier carb foods), bloating, consistent fatigue and migraines. I also have Hashimoto's and PCOS (recently on Metformin for insulin resistance and my TSH is in check with Synthroid) so it's hard to say which diagnosis causes which symptom.

My endoscopy from last week basically says | *could* have Celiac disease OR gluten sensitivity. I know there is a big difference between the two and completely cutting gluten out vs limiting it. I can't help but feel the last few days I notice more bloating and specific symptoms with certain foods. I had pizza last week and instantly had a terrible migraine. I had a few bites a few days later and felt the headache coming on, but I’m unsure if it's coincidence.

Can anyone relate or provide insight or what they did? My Gl doctor suggests just cutting gluten out and seeing how I feel.
I know how hard it is to bring back into your diet once it's out. I'm getting a full celiac blood panel done on Friday as well. Any and all advice is much appreciated!

Obviously I wasn’t very careful when shopping, and I just picked a product with a decent price. I realized once I already poured it into my ground beef, and I’m too broke to waste food, so I’ll be eating it.

Okay so I have a wheat allergy and when I found out beans can be cross contaminated with wheat. I’ve avoided them does anyone know of any safe brands? I want to add them back into my diet.

My daughter was diagnosed with celiac earlier this year, and I've been experimenting with different gluten-free pastas. We've found a few favorites and some we'll never buy again. My problem with store bought pasta is the extra cost and the lack of variety. When my daughter was diagnosed I made the decision that all family meals should be gluten free so I'm not just feeding one person.

I have some experience making homemade pasta and I'm excited to learn new shapes, but I'm having a really hard time with the dough:

• Batch 1: 200g King Arthur gluten-free flour + 3 eggs. I could barely roll it out. It fell apart and pretty much disintegrated in the pasta machine.
• Batch 2: 150g King Arthur GF flour + 50g almond flour. Also unworkable.
• Batch 3: Same as batch 1, plus 1 tsp xanthan gum. More workable, but still couldn't roll it thin or run it through the pasta machine without it falling apart. The final ravioli was too way thick and just didn't taste very good.

Does anyone have a homemade GF pasta dough recipe or technique that actually holds up in a pasta machine? Open to any flour blends, hydration ratios, or tricks I'm missing.

What are people's favorite apps for scanning gluten free products, and what features do you like (barcode scanner, ingredient scanner, etc.) I want to know what apps are the best.

Any personal experiences for gluten free dining at zipolite? Celiac here... looking to go at the beginning of the year(2027).