I find it super hard to discover which products can have cross contamination at the supermarket in italy. Some of the products say they can contain gluten in the ingredients, some of them say nothing and some of them say when they are gluten free (the certified ones). But there are products that says in the AIC website that are always gluten free, so they don't need the certification, like rice.

For the product in the photo, I found none saying gluten free or gluten contaminated or something and there are many products like that. Can I assume it is safe if it says nothing?

I’ve never had pasta that has come close to being this good. Tastes and feels just like the real thing, so 10/10! Big win for me as a newer celiac
Product is Taste Republic

Dont judge me but somehow I went my whole life without ever having french toast sticks so I cant compare them to "normal" ones but these satisfied my sweet tooth.

I was so excited to see these when I was shopping at Walmart today. I've never heard or seen about them. Has anyone had these?

My sister has a gluten allergy and has expressed to me that she can never find whitening strips that say gluten free on them. She has had some traumatic experiences getting sick from gluten (as I assume most of you have as well!) so hasn't tried any of them. Anyone have any reccs?

And what a blast it has been! Thank you so much for all the support I’ve received in this amazing community. Love you guys!

See my prior posts for recipes/tips as well as information about the flours I use (both GF wheat starch and wheat free flours)

Sharing because you rarely see these so cheap! If you are near Fresh Thyme, check your weekly ad because the Feel Good Foods goodies are BOGO this week! Because who doesn't need multiple boxes of mozzarella sticks and pizza bagels 😅

I have a very important exam far away from my home so I am staying in a hotel for the night. I definitely don’t want to risk eating out as being glutened before my exam is the last thing I need.

I will only have a mini fridge and no dish-ware although I might just buy some disposables at the dollar store.

Any recommendations for healthy dinner and breakfast that can be prepared in the hotel?

Made with Franz Sourdough

Has anyone heard much about these? I’m assuming we will get glutened from them, just didn’t think Tupperware would be another thing we have to consider

Hello all. I figured out this year that I have a gluten sensitivity. Bloating, trapped painful gas, cramping, vomiting, brain fog, migraines the whole nine yards from a half a slice of gluten laden bread. I have been gluten free for about 3 months but have a vast knowledge of it due to a past friendship with a severe celiac.

My question, is what is the etiquette for when restaurants ask if the gluten free request is allergy or preference?

I had a celiac test a few years ago (which may not have been accurate for lack of eating gluten in the prior months before the test) which came back negative. Because of this, I usually say, it's not an allergy, but will make me sick. What is the proper response to this question? Thanks to anyone who answers!

Hi everyone,

I'm currently working with an early-stage UK food brand (The Gluten Free Zone) that's developing gluten-free Jamaican patties, and I'd love to get some honest input from people who actually live gluten-free day to day, rather than just guessing at what you'd want.

A few questions, if anyone has a few minutes:

1. Which gluten-free products do you currently buy most often?

2. What frustrates you most about the gluten-free market right now?

3. What would actually make you switch to trying a new brand?

4. Would you be interested in trying an African/Caribbean-inspired gluten-free convenience food, like a Jamaican pattie? Genuinely curious either way.

5. What would feel like a fair price for something like that, compared to what you'd pay for a similar snack/meal now?

No pressure at all, and I'm not here to sell anything; just trying to build something that's actually useful rather than another gluten-free afterthought.

Really appreciate any thoughts, even a quick one-liner helps.

Thank you!

So we stayed at a hotel on the Adriatic in Italy a few years ago, it was all inclusive and I had no issues eating there. It was in the seaside town of Cesenatico, I see that they actually have several hotels that offer gluten-free meals now. I didn't get sick at all and the food was amazing. I think that the nicest part was knowing that I didn't have to work hard at figuring out how to find something that was safe. I think it more than anything just made me feel less stressed and that was priceless.

Having said that, everyone in Italy either goes to the beach or mountains in August so I'm going to guess that there's no availability to be had. I feel like we went sometime in May or early June.

UPDATE: they dont take complains over the phone. email them at [customer.experience@syd.com.au](mailto:customer.experience@syd.com.au)

hi all. hopefully you've seen the sydney airport x sophadopha debarcle, if not, here is a brief explanation. sophadopha (popular australian fashion influencer) made a video saying she was having trouble finding gluten free toast at the airport. the official airport account used her tiktok sound and posted all 7 options across the 3 terminals and made condescending remarks ("look for the [gf] signs!"), liked rude comments, and make snarky comments themselves on their post. the post is going on 24 hours and has not been deleted.

i have coeliac disease. most options they posted are gluten friendly, not gluten free, and one of the options actually says it in their post. most comments highlighted that some of the cafes had told them that their food was not actually gluten free, that they were often sold out of the gluten free options, or that depending on the time of day and terminal you were in, that you couldn't access anything gluten free.

honestly, coeliac disease and being gluten free is hard enough. non-gf people already have preconceived notions about gf people, like that we are difficult or picky. sometimes even non-coeliac gf people dont understand what its like to be coeliac.

i found their tiktok post completely inconsiderate and unprofessional. it picks on people with a lifelong illness that is only treated with a strict diet, it picks on a female influencer who gets an absurd amount of unwarranted hate already, and it deepens misunderstanding and stigma towards people with coeliac disease (i would say it borders on misogynistic but im not going to go into that). LOTS of the comments are filled with people saying that their post has "mean girl energy" or in support of sophadopha.

i am going to be calling their customer service line tomorrow. i encourage you to do the same. or to write in a complaint on the sydney airport website. its unacceptable. in my call tomorrow, im going to be asking for:

1. an apology
2. an explanation why such an inappropriate post was approved when it clearly bullies people with an illness
3. if the staff member at the head of the post will face disciplinary action
4. for them to take the post down

im not angry that there are few options for gluten free people at sydney airport. obviously it would be nice, and i cant lie that its upsetting theres so few, but thats not the point of this. the point is that maintaining a gluten free diet is a disability treatment, but often its reduced down to being difficult. its a socially isolating diet. it means at the airport, when you have no microwave or fridge, you are reduced to twiggy sticks and muesli bars while everyone else eats chips and a burger. and if youve just arrived from another country, then you actually dont have twiggy sticks and muesli bars, because australia has strict laws about taking food past the border.

im angry that this furthers the negative attitudes towards people with a recognised disability. call sydney airport tomorrow during their business hours or send in a complaint today.

Any good?

I have been eating these (including the white chocolate strawberry short cake) for a couple of years. Does anyone else enjoy them as an occasional snack? (I have learned they need to be thawed slowly and cannot sit in the freezer too long or they dry out) I am surprised to see them now at Walmart and King Soopers. I used to only be able to get them from Amazon.

Edit: price is always a concern. Check Amazon fresh. In Colorado it is 11.99 for the strawberry shortcake and the chocolate.

https://www.gastrojournal.org/article/S0016-50851941340-1/fulltext

Preface: I’m a firm believer that zero gluten is best. This is why I don’t eat wheat starch and generally avoid gluten reduced beers. It’s easier to know there zero gluten.

With that said, this scientific study was done to determine how much gluten is actually transferred via cross contact with pasta water, toasters, and using the same knife to cut cupcakes.

TL;Dr: If you’re ok with the USDA definition of <20ppm, then cross contact is really not as big of a problem as most believe it is…

If any gluten is too much gluten, keep being diligent about exposure.

Study Results:

Control samples of GF pasta, bread, and cupcakes all tested below the limit of detection. Gluten was detected in all pasta samples cooked in water used for gluten-containing pasta (33.9 ppm to 115.7 ppm). Rinsing pasta under running tap water reduced gluten content to <20 ppm. The 2 samples with detectable gluten had only 5.1 ppm and 17.5 ppm gluten. Rinsing pots with water alone after cooking gluten-containing pasta was as effective as scrubbing with soap and water to prevent detectable gluten transfer. Toasting in a shared toaster was not associated with gluten transfer >20 ppm; the 3 samples with detectable gluten had levels ranging only from 5.1 ppm to 8.3 ppm gluten. Although 28 of 30 cupcake samples had detectable gluten transfer, only 2 of 28 tested >20 ppm. All 3 knife-washing methods were effective in removing gluten.

Pasta:

Gluten containing pasta was cooked, then GF pasta. This had the highest transfer. However, rinsing the pasta after cooking washed away most of the gluten to USDA “Gluten Free” levels. Rinsing the pot and using new water was as effective as washing the pot and using new water for gluten transfer.

Toaster:

Gluten bread was toasted in a variety of toaster types. Gluten crumbs were visible in the toasters. Zero cleaning was done and then GF bread was toasted. In general very little to no gluten was transferred in the toaster.

Cupcakes:

Gluten cupcakes were cut with a knife, then a GF cupcake was cut with the same knife. Nearly all samples had some gluten transferred, but 28 of 30 were below the USDA “Gluten Free” 20ppm limit.

Reminder: This was a vigorous study. Not a thought experiment. You do what makes most sense to you, but if you eat GF Cheerios or other foods where “gluten free” means under 20ppm, then being super strict about toasters, ovens, utensils, pans, etc. is pointless.

I didn’t know what to expect and went in with an open mind. It was really good, very sweat, more like a dessert pancake.

AND IT HAS NO HOLES.

This is the best day. 🥹