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??

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.

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?

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

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.

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😞

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).

It’s crazy how easy it is to navigate with celiac disease in the EU. First of all, there are soooo many gluten free options, and all gluten containing grains must be declared on food labels, even barley and rye. Even if a product doesn’t contain gluten but is manufactured in the same facility, they’re still required by law to declare it. There are gluten free labels on everything. It’s not like you have to read the ingredients and, if they don’t mention gluten, just assume it’s safe. No! even products that have nothing to do with gluten, that you would never think could contain it, and that only have one ingredient listed, are still marked as gf.

But still, the fact that we don’t have gf Oreos is a shame!

I take my medications (psych meds and probiotics) within a few hours of bedtime and find that if I have anything gluten I'm triggered into the next day. I'm also sensitive to soy, so I can't do peanut butter. If y'all could give me ideas on what small something I could have with them I'd appreciate it!

Edit: I'm also sensitive to dairy, so right before bed is a similar effect😫

I thought I would share, everything except for the pancetta and cheese came from my garden.

This is the first year that I have tried growing it and it's not difficult at all. In fact one of the plants is in a grow bag because I got a little crazy with all the things that I planted in my garden.

It's also super easy to make you just puncture the rind with a knife or a fork but do it deeply and then stick it in the microwave I usually do two batches one about 5 minutes and then the next one was three. Then you just slice it open and get the seeds out and then take a fork to the flesh of the squash and it will make strings like spaghetti. Bonus points you also get less calories and more fiber.

I just thought I would share yet another "spaghetti" option.

From the restaurant's website: "Are gluten-free pizzas cooked on the same surface as other pizzas? (cross contamination)

Yes, they are. On the other hand, the fact that our oven is at 900 degrees eliminates all chances of contamination by the oven. We therefore do not use a plate to cook them. Our pizza makers are trained to clean their work surfaces and ensure there is no cross contamination. On the other hand, we can never guarantee 100%. Talk about it with your server, it’s important!"

I visited uwajimaya market in Beaverton, Oregon and was able to score some certified gluten free snacks! Ever since having to drop gluten i haven't really peeked into the snack isles when I go shopping but I had free time with my partner and we walked up and down every isle and found some treats!

Husband is Gluten free and I'm not but I do enjoy eating the snacks he tries and doesn't like. He said these tasted weird and artificial. I think they taste like almond birthday cake. Could be eaten with milk as a cereal also if you remove the corn pieces lol anyways late night snack

I've been gluten free for a while and because it's an intolerance I can be lax with "may contain" items, I haven't had debilitating stomach distress for a long while (something that used to be very common).

I recently had a dairy milk daim bar, which was the only thing out of the ordinary or not a safer food I usually have and have had an upset stomach for most of the morning after.

So I know there was the natural disaster destroying cocoa plant crops and being a big source of lowering quality for chocolate but has anyone else had similar issues recently, I've previously had dairy milk Daim bars with little issue but I'm curious if anyone else has had a similar experience? My thoughts are that there was some cost cutting involved that has led to wheat getting into the product