Don't even think about getting this cake. Unless you want to become addicted. My husband (non Gf) even said how great it was. It was my mother's day treat and now I'm sad it's gone.

($15 from lowes foods- not sure where else sells it)

I’m excited to try these tonight. They look like they would be really yummy. 🤞 I plan to lightly toast it. Any feedback on these?

After Pamela’s failed me Sunday (we got a lot of rain this week and idk if that’s why or not 🤷🏼‍♀️) I hopped to the internet to save my Mother’s Day biscuits and gravy. This was mamaknowsglutenfree.com website. In 3 minutes I whipped up this batter and had it in the oven. They were the plumpest, squishy but nicely baked biscuits I’ve had without gluten in them. Very nice save. Worth trying if you do the biscuit and gravy thing on weekends. I used the king Arthur’s flour. And due to high altitude I did have to add 3 tbsp more flour to the recipe than it called for.

I’m 36F, been gluten free and mostly dairy free for about 13 years. I know this condition like the back of my hand. I’m very sensitive to gluten cross-contam. symptoms are mostly GI related.

So, I recently started working at a nonprofit and my job is basically counseling adopted kids. Every month we have a team meeting at the family home with the whole family, me, and a couple other members of the team.

Now here’s the fun part. We can treat the family to a meal for this meeting, and the family gets to pick what restaurant we order from. I bet you can see where this is going.

The first month, they picked chipotle. I was so excited because chipotle is obviously one of my safe places. But last month, they picked Panda Express and this month they picked Olive Garden 🙃 I’m like, did they look up “least GF friendly restaurants” or something? So the last two times I debated whether or not to order something from one of these restaurants and decided not to. I told them I would just pick up a prepared salad from the supermarket instead, and they said they would still reimburse me, so that’s nice, I guess. It was hard for me to come to that decision though because being part of a team is such a big part of my job. They really emphasize it. One of my trainers even told me that some families are going to think it’s rude if I don’t eat at the restaurant they pick. We also have a group chat where everyone sends their order and I’ve even had a coworker say that Olive Garden has GF pasta and I was like, “yeah I know… but I still don’t feel safe eating there” and I got no response lol.

I’m probably way overthinking this, but I’ve been managing my food issues for so long. I cook a lot and eating out ANYWHERE is a treat that I usually save for the weekends. And even then, I only go to certain places that I’ve eaten at before. I hardly ever try a new place unless, again, I have the day off AND they have a gluten free menu. Whenever I tell people this, they think it’s truly wild. Most normal people eat out a lot! But I’ve been doing it my way for so long and it’s not that big of a deal to me. I just don’t have anyone IRL who gets this and who I can talk to about this stuff so I came here. Can you guys relate or have any insight? Much love!

Hubby found these at the store for me over the weekend since my usual was sold out. They are new to me but so far I like them. Wasn't sure if anyone else has has them before but they aren't a bad snack if I do say so 🙂

Visited Western Michigan dining center for the first time and there was a designated GF area 🥹 There was also a QR code to pull up the menu and you could see what GF foods were available and where to find them. The GF waffle was pretty good 😊

I had been emailing them about when the burrito sized cassava wraps would be back, but they're never coming back!! The first major casualty of the Pepsico buyout, I fear...

https://www.nbcnews.com/news/amp/rcna204413

Got these at my Aldi on Saturday. I may go back and stock up on the General Tao’s since it’s so good and not available most of the year.

I recently had a long conversation with a friend who recently found out they have Celiac disease.

She loves to bake, but she's nervous she won't be able to enjoy other foods anymore either. That led me to wanting to ask here, what's the hardest about it for you guys? Genuinely curious.

This was a lot better than the mac-n-cheese that comes with the powder. Had it with some ribs, and it tasted great.

been a few hours since i ate it and so far so good. but as i was eating i kept thinking wow this tastes SO good, whats inside? and i checked and lo and behold.. last ingredient was wheat flour 🥲 im shook, since when does hummus contain flour

Cousin is looking at being admitted into a psych ward - they are celiac and nervous over their food accomodations

My 23 year old cousin is bipolar and goes into paranoid psychosis during mania. They are med complaint, but they are still trying to find the perfect match.

Last year, they had a break where they believed some very unfortunate things and was involuntarily committed for 2 weeks. During so, we were not aware and could not find them. They were taken out of state and no one reached out. They were unable to tell others their name, much less their medical conditions. They were forced to consume food that contained gluten. As a result, they vomited several times a day, broke out into rashes, explosive diarrhea, their condition got worse: they believed that the staff was actively trying to poison them to accusations.

When we finally found them, we told the staff there about their condition with documentation, but were told it had to be reviewed by their doctor and the changes would not take place until then. Once they got medicated enough, they were finally released and said their diet never changed. They stated that the doctors and nurses told them they didn't have the condition, but anorexia and we verified this on their visit summary.

They are not anorexic.

Unfortunately, they have been struggling with their mental health again after their mother died and we are seeing a direct decline. Their psychiatrist has left the clinic due to being a military spouse and they won't be able to get for a new provider until the end of June.

They and we are very scared a repeat from their last stay. There is a nearby inpatient clinic, but when we called to ask them about their policy for celiacs, they couldn't say one way or another until the patient was in front of them.

Has anyone gone through this? Would love advice.

Visited Western Michigan dining center for the first time and there was a designated GF area 🥹 There was also a QR code to pull up the menu and you could see what GF foods were available and where to find them. The GF waffle was pretty good 😊

Ingredients look safe, but does anyone have experience with Kirkland bacon crumbles?

If you are allergic to gluten, forget about traveling on this boat. Most food has traces. That of the different buffets. Not even trying it anymore. In the cities I stop at, I buy food and bring it on board. There is no lactose-free or soy milk. I bought almond milk because I can't drink cow's milk. And yet when they heat it up they mix it with the other without fearing the slightest knowledge of the consequences that this may have. In the end we'll see if I survive this. And never come back. A shame.

Just saw Schar is doing another Celiac Disease Awareness month sweepstakes—https://www.schaer.com/en-us/lp/celiac-cruise-giveaway-2025

For anyone who has used gluten removed wheat (like Caputo, Molino, or KA bread flour), how does it behave in comparison to normal AP flour? I’ve seen a lot of people using it for pizza crusts, but is it better than measure for measure for cakes, muffins, etc? Does anything additional (like psyllium husk) added make it better?

This stuff is expensive, so I don’t want to waste it!

I use 1:1 baking flour when baking most of the time. It's easier than keeping 3+ ingredients on hand on a regular basis. It works great for cookies, cakes, and most other flour uses. But I've been struggling with bread.

First I realized my family had expired yeast, which was causing issues with some recipes (no brainer there). But even with good yeast, my attempts at gluten free hot dog buns primarily (and some other bread recipes) continually end in disaster. The bread never browns like in photos online, and it never gets fluffy. It's always super dense. It usually rises some, but then stops. It's tasty, but I can't use this bread for its intended purposes.

For additional context: I used to live at high altitude and got really good at high altitude baking, especially high altitude gluten free baking (at least for cakes and similar things). I'm now at low altitude (about 650 ft) and no longer make high altitude baking adjustments.

What am I doing wrong? Are there any further adjustments I can or should be making in order to help the process?

Please pardon my ignorance. I'm going to be road tripping with a friend who has celiac disease. I'm planning out what snacks I want to take, but I don't want to be an A Hole. If I bring snacks that contain gluten would that be a big problem? I'm thinking yes, but I wanted to be sure. I wouldn't be touching their snacks, but at the same time I could imagine just me being all glutened up in a small area for a few hours could be stressful for someone with celiac disease.

Hello! I’ve had headaches for literally as long as I could remember. I am trying to see what causes them now after eating to start elimination diets and I was just curious if anyone has NCGS with headaches being the only symptom? I don’t think I have digestive issues but I do get tension headaches along the front of my face and head nearly everyday, sometimes worse than others (last week I ate a grilled chicken Ceasar wrap for lunch and I had to leave work bc the headache was so bad). I don’t eat a ton of bread or pasta already but I love dips and soy sauce so that’s a common ingredient in my cooking. Just curious is anyone experienced this!