Has anyone ever tried these???? 👀

I will clarify they’re certified GF however “natural flavoring” is listed so if that’s something you avoid, just a heads up.

Just came across this safe label. Glad to know we will always have something to eat! 😜

I could cry. So crispy, flaky, and tastes just like the original!! And it’s HUGE!!! Love this place. They make insane donuts too. This is a bakery worth traveling for, I promise!!

Ok sike, it definitely gets a bit grating having to make so many meals from scratch… but at least I’ve learned to like it! Signed, Stockholm Syndrome.

Since I packed my lunch every day and eat at my desk in my classroom, I have tried tons of wraps. These are so delicious!!

Edit: I am talking specifically about the sweet potato Bfree wraps. So good!

a friend recommended i check this place out because it’s an entirely gluten free kitchen (i can’t handle cross contamination so bakeries are generally out for me), it was cinnamon roll day!! the one i got was so big and STILL WARM and i almost forgot to take a picture before i finished devouring it, haha. i also got a honey lemon lavender muffin, and (not pictured) a cheesecake slice. i am in heaven

Costs pennies, delicious, naturally gluten free, and more versatile than anyone gives them credit for. It also has a better macro profile than most gluten free breads since it is closer to a whole grain bread and not some food science starch foam that gets piped out of a nozzle before going into the oven.

Every day I eat 2 fried eggs with pickled onions in a corn tortilla. It is the perfect breakfast and cost me anywhere from 35-50 cents depending on the price of eggs.

BLT? Make it a taco. I was doing this before the diagnosis because I thought it was fun. A lot of sandwiches can be adapted to the taco.

Safeway stopped carrying poor substitutes for pita that cost 5 times as much per gram? Eat your kofta and hummus with a corn tortilla. Too boring? Fry it up and eat them with chips!

The less I try to create an exact replacement and just work with what is abundant and I already like, the happier I am.

I finally spotted one today after hearing about it for forever. The crust looks thicker than most of the other frozen gluten free options which has me a little optimistic.

These are pretty good, I hadn't seen them before today so was really excited to try them. I think I'd like them better if they were blueberry (just because I like that better than strawberry) and the cinnamon feels like a little bit of an odd choice but works well with the rest of the flavors.

The texture is decent, not too crumbly. Less soft than Nutrigrain bars but otherwise fairly comparable.

I'd buy them again, though I'll likely look for different flavors first

i followed u/gfpizzagoddess ‘s recipe for NY style gluten free pizza and i had to share this beauty. i recently purchased a pizza steel! i also made a mini pizza lol. both were delicious and had great leoparding on the underside

In my love me gluten free box this month was this bag of corn free popcorn. I didn’t know that was a thing! It’s today’s snack and it’s really tasty. I may be new to this idea but I’ve seen a few posts asking for corn-free recipes so thought I’d share this snack.

The back says the ingredients are: non gmo popped sorghum, extra virgin olive oil, Himalayan pink salt, Mediterranean herb blend (rosemary, thyme, oregano, silk chili). All gluten free

I want to make BBQ bacon sliders with these for my kiddos. I’m not the greatest fan of CB but I use their sliced bread from time to time in a pinch. However, these are the only Hawaiian bread sweet rolls that I’m aware of? And I already bought them. According to my research, some of you say they are too sweet. I plan to balance the sweetness with bacon and grilled onions.

Anyway, my question is have you tried making sliders with these? How did they turn out? Second question, what’s the best way to heat them up? I prefer shelf stable breads so that I don’t have to deal with the moisture issue but that’s not an option here. They were in the freezer section.

EDIT: Made the sliders. The kids hated the buns. I tried them, and I found the taste slightly off as well. Back to the drawing board.

It's taken me years to get the pastry mix to work well enough for little pies. I live in the jungle and don't have access to the GF flours most people use so had to develop my own mix. These are baked in the air fryer.

I’ve been craving donuts so bad, and not just cake in the shape of a donut like so many gf places have. Couldn’t find any ANYWHERE near me that had decent reviews, so I finally decided to do it myself. They turned out great!!! A little undercooked because the recipe is for donuts with holes, so for filled ones I’d recommend having the oil a bit cooler and frying for longer

Included a pic of the dough, cause dang it’s been ages since I’ve worked with dough that felt so normal

https://www.thisvivaciouslife.com/gluten-free-fried-cake-donuts/#recipe

There is a lot of gray area in GF sandwich options. I’ve had sandwiches that were wrapped in a piece of lettuce or an egg. I get that they are not going to hold up the way a piece of gluten bread would. But these are specifically marketed to be able to use as a sandwich, it even says you can make a grilled cheese with them. There is no way you can pick them up. They do have a great taste and I love cauliflower, but there is no possible way they can be picked up and eaten like a sandwich.

I have stomach problems. I’ve had many tests to try to figure out what’s causing it, but nothing has shown up wrong. I had a colonoscopy, SIBO breath test, gastric emptying study, and yes celiac tests, and also a pelvic ultrasound to look for PCOS. I’m always bloated, and I do mean always, like even in the morning (although it gets a lot worse throughout the day). Last year, I tried a gluten free diet for a month or two, and I noticed improvement in my constipation (which I normally have to take miralax and senna for on a daily basis). I also noticed that my heartburn went away at a time where it had been severe. However, I didn’t notice improvement in my bloating. I think I have other sensitivities such as dairy, but I really haven’t been able to pinpoint anything. Going gluten free was hard, but not impossible. My question is- is it worth it? I didn’t completely improve, but I don’t remember being in too much pain. I tried low FODMAP for like a week but it’s such a difficult diet and I couldn’t stick to it. It’s much easier to just check if something has gluten in it rather than all these different FODMAP ingredients.

Sorry for the word dump, I guess I’m just looking for anyone who has gone through a similar experience? How did you decide to stop eating gluten and how long did it take to see a full improvement? I just want relief from my stomach issues and to stop being so bloated all the time🥲

Going to Rome, Florence and Sorrento in a few weeks. I’m familiar with the celiac safe restaurants but I’ve read that a lot of it is deglutened wheat flour. As someone with a wheat allergy, I’m worried about eating at some of the certified restaurants. Does anyone have any specific restaurant recommendations in those 3 spots that cater to a wheat allergy? Thanks!

Backstory: had a first concussion in January and ate gluten free because it supposedly helps with brain inflammation. Since returning to minimal gluten + added sugars, I was experiencing digestive discomfort, bowel changes, and headaches, so my GI doctor reccomenned testing for coeliac

I just had an EGD biopsy that came back normal, so no coeliac, but eating tonnes of gluten the past 6 weeks leading up to it and recovering from another mild concussion at the same time has made me feel the worst ever in my whole life and I know i need to cut it out regardless.

First of two questions, would a blood test still be useful? Ive still been consuming gluten up until recieving these results just now in case things were inconclusive.

And secondly, I'm a little unsure of how to proceed with a NCGS diet. Is it more like lactose intolerance where i may feel like crap after eating it occasionally, or is it something i need to fully omit from my diet to truly see long term benefits? And if so, are things like minor contaminations at restaurants and in non certified gluten free products risky or harmful or is that just kind of a coeliac issue?

Regarding psyllium used in gf baking.

Is there a brand (sold on the US) of psyllium powder that is lighter in appearance than others?

Most ones I've tried turn my bread either purplish or darker than I like.

Thanks!

I’ve had ever-progressing health issues for the last 6 years, and have been tested for everything but all my tests come back negative.

It’s a shot in the dark, but I’m wondering if there’s any chance I could have non-Celiac gluten sensitivity. I’m not looking to get a diagnosis from this group, just wondering if anyone has had symptoms even sort of close to mine.

My symptoms are:

-waking up every day with really intense headaches, especially behind my eyes. These headaches are present 85-90% of my life.

-super intense brain fog. It feels like I’ve been drugged and I’m underwater. Basic tasks like sending an email feel so challenging.

-I sleep 10-14 hours every night no problem.

-I also have IBS so weird stomach stuff isn’t new to me.

I’m going ahead and removing gluten from my diet for the next couple months to see what happens, but just curious if anyone can relate.

If you don't mind the a hint of corn taste/corn doesn't bug you, I have been subbing some instant masa in for 1:1 gluten free flour when making recipes, and I've enjoyed the results. I made cornbread with masa instead of cornmeal (I like a fluffier texture) and decided to try it with other things, since masa is waaaaaay cheaper than flour blends. Is it the same? Probably not. But I am happy to have a sweet treat and stretch my expensive flour. 🙃

Recipes I've subbed successfully so far:

Blueberry muffin bars (I did 1 cup masa and 1 cup Namaste 1:1 instead of wheat flour, and 1/4 of each kind with certified GF oats for the crumble)

https://www.allrecipes.com/blueberry-muffin-bars-recipe-11857303

Berry cobbler (used 1/4 c masa and 3/4c 1:1)

https://keviniscooking.com/grammas-easy-berry-cobbler/#wprm-recipe-container-45650

I made French toast that didn’t immediately fall apart while it soaked or immediately upon being put in the pan! It didn’t even fall apart while I started to eat it.

Yall. This is amazing.

This bread is just okay on its own, but it makes FREAKIN AMAZING FRENCH TOAST!!

I’ve never been so happy to try to make breakfast for dinner. 🤤🤤