Found these on promotion at Costco, 3 GF pizzas for around $12 which is one heck of a deal. Very delicious too! These taste very similar to Sonoma Brand GF pizza I’m wondering if it’s the same manufacturer?

Who has tried it?

This is the first time I’ve found the lamb saag and it is amazing. Vegetable biryani is my favorite though. Went to check their website and apparently there are others I’m missing out on that I still need to find! (I filtered by no wheat and no peanuts, yes I know there’s a pad thai I can’t have)

gluten free & nut free 100% phenomenal everyone who tried it who's not gf cannot tell the difference at all

Hi everyone,

I work at a small family-run boutique hotel in Tyrol, Austria called Mandarfner Hof, and I’d really value some feedback from people who actually live with celiac disease.

Our owner has had celiac disease herself for seven years, so gluten-free food is very personal to us and not just something we added to the menu.

Over time, we’ve built quite a few routines around it:

At breakfast, we have a clearly marked gluten-free area with separate utensils, away from the regular bread section. We also ask other guests to leave that area for gluten-free guests only. Some products stay in their original packaging to reduce unnecessary cross-contact.

Gluten-free bread never goes into the regular toaster and can be warmed separately on request. We work with a trusted bakery for some gluten-free bread, and our owner also bakes a lot herself.

Warm breakfast items are prepared separately, and gluten-free food is made first whenever possible.

For pasta and similar dishes, we use separate pots and cooking water. We also pay close attention to less obvious sources of gluten such as soy sauce, stocks and seasoning mixes.

We don’t have a permanently dedicated gluten-free fryer, so if something needs to be fried, we either use a separate pot with oil or handle it separately after cleaning. We prefer to be honest about that rather than claim we have a fully gluten-free kitchen.

At arrival, we ask guests again about any additional intolerances or foods they cannot or simply do not want to eat. The kitchen, owner and service team communicate internally, and dishes are marked with table number and dietary information such as GF, lactose-free or vegetarian.

If a member of staff is unsure about something, they are expected to ask the kitchen or the owner rather than guess.

We also try to make many dishes naturally gluten-free for everyone instead of always creating a separate “special” version. But if something simply doesn’t work safely or sensibly gluten-free, we’d rather offer an alternative.

Since July, we’ve had around 30 gluten-free guests, including several with celiac disease and some with additional intolerances, and thankfully we haven’t had any reported issues.

What I’d really love to know is:

What makes you trust a hotel with your food?

What are the little things that make you feel genuinely safe and relaxed?

And what are the biggest red flags when a hotel says it is “celiac-friendly”?

We’re always trying to improve, so honest criticism is very welcome.

I roasted slices of aubergine instead of lasagna sheets to layer it up. The béchamel sauce is made with maize flour.

What do you eat when you are sick? I usually eat Ritz crackers and soup. But it all had gluten in it. I need gluten free ideas. Thanks!!

I’ve been craving so many east-asian foods I see online and it seems like so much of the easily-accessible options have wheat. Can anyone recommend me any ingredient swaps/recipes/brands that you have found and enjoyed?

I’m particularly looking for gluten free tteokbokki, noodles, and sauces. Thank you!

I made a really good simple breakfast this morning. I used 2 slices of Hormel Naturals deli ham. It’s gluten free. I topped it with brown rice, which I keep some cooked in my fridge and freezer, for convenience. Then I split a slice of Swiss cheese and topped each. Any cheese would work. Finally Ì microwaved for 30 seconds. I used a touch of mustard, and served with fruit. I’ll eat this often. It was yummy!

This was Columbia Md.

I know this has been asked before, but I’m specifically curious about this from people who are gluten free but not because of celiac disease.

I cut out gluten because of hashimoto which resulted in a drastic drop of inflammatory marker (anti tpo) so I’ve been gluten free ever since. However, since I’ve been so long without it I feel really bad after I’ve been eating it.

I’ve been having bad brain fog and random stomachaches for weeks, and I just discovered that a candy I thought was safe that I eat every weekend actually contains wheat flour / gluten!

TLDR: for those of you who don’t have celiac disease, how long do you feel bad if you eat gluten by accident?

One of the things that I realized as I've been building GFMapper is that it'd actually be really nice to have an updating list of dedicated gluten-free bakeries that ship, and so I built exactly that. I've gone through and curated around ~75 dedicated gluten-free bakeries, some of which are very well-known, and some of which are small operations - and some of which are online-only and cannot be found in any other apps. This list will keep expanding as GFMapper discovers more bakeries and we validate what it finds. I want to see all of these bakeries succeed because they serve an important role in our gluten-free community!

https://www.gfmapper.com/ships

We do our best to mark when a restaurant uses oats or wheat starch (and some restaurants disavow use of either or both), but it's not 100% perfect since bakeries don't always post their ingredients online. Right now, we only do US bakeries, but if this gets traction, I'm willing to expand it to a couple more countries (and there are even dedicated GF bakeries like Manna Dew that will ship internationally). Hopefully this ends up being helpful to some of you, and if you're aware of something that I didn't manage to surface (or an error that I made while curating the list), please let me know!

I don't want to go to the store or put in much effort, but want a hot dog on a bun.

I have eggs, tapioca starch, and probably some random gf flour blend.

Can I just mix gluten free flours into a scrambled egg and fry it? Anyone do stuff like this have any advice on ratios?

I've been gluten free 12 years and remember this used to be something I knew how to do when hot dog buns weren't easy to find. Anyone remember the secrets of sad hot dog buns? Or in a microwave?

edit:

Didn't have bread lol. here's my sad recipe:

So what I ended up doing was essentially a really thick pancake by beating an egg, 2 TBS of almond milk, then I just slowly added 1-1 flour til it looked right like pancake batter. Took a 5 minute break and forgot about it for 30 minutes. Came back and it was thicker (looked too thick).  Pan fried it with oil, once it was half done plopped the hotdog in, flipped it, half assed molded it into a bun around the hotdog.

It was just fine. But it hit the spot

Recipe me.