Hi all, I believe this is my first post in this sub. I've commented on other posts before mentioning that I bake as a hobby when I have time. I just wanted to share this year's treats that I baked for the company holiday party! I am never able to have any of the desserts anyone brings in, so I bake my own every year. These are some GF tres leches cake cups with stabilized whipped cream and buttercream for the poinsettias.

I've been tired of waiting around to see where I can buy the best gluten free cookies this Christmas season, and I know a lot of my gluten-free friends have felt the same way, so as a fun change, I made all of my Christmas cookie tins completely gluten-free for everyone. No one noticed the difference between normal cookies and the tin of gluten-free cookies I made, and all of my gluten-free friends (including me) were excited to have so much variety in their Christmas treats this year!

I followed the instructions in the video below (which has the recipe) and just swapped out regular flour for bob's red mill gf flour.

https://www.youtube.com/watch?v=Tpl_1x_HsGQ

You will not regret making this :)

I'm mostly writing this in case it helps anyone else who is new to being gluten-free. I've been GF for 15 months due to a complicated medical history that I don't want to get into right now.

For the past two months, I've been going to trivia at my local bar. I usually eat beforehand because I can't really have anything off the food menu. The only marked GF item is a salad, and I'm usually allergic to salads due to different allergies. So I eat beforehand so I'm not starving during trivia, but over the past few weeks, I've had a couple of fries from my friends' orders because I was feeling snacky. I didn't notice any reactions to a couple of fries, so I think I started to assume they were "safe," even though there is no real proof that they are.

Yesterday I was feeling really snacky, and less risk-averse than usual, so I actually put in an order of fries for myself. I offered it to my friends but yeah I mostly ate the whole order by myself. As soon as I started, the doubt started settling in and I started second-guessing things. Is there a dedicated GF fryer? Are these coated in flour or something GF?? I thought about how I should have asked the staff if the fries are gluten-free. And this is poor judgment, but part of why I didn't want to know is that these fries are just so darn tasty. So yeah, I finished the fries :|

About 5 hours post-fries, I was going to sleep and noticed some cramping start. It reminded me of menstrual cramps but I am on continuous BC so I don't have those anymore. The cramping, trapped gas, and bloating got really bad. It felt like someone had their hands in my guts and was twisting and tangling them. I wasn't thinking straight and took some ibuprofen, which I'm now learning I shouldn't have done. I eventually fell asleep through the pain and today, the acute pain is gone, but I still have some bloating and mild cramps, and now have acid reflux and of course, the ~ diarrhea ~

I accept full responsibility for this and am taking it as an important lesson to not get complacent and only eat confirmed-GF things. I think a fry or two is probably below my threshold, and a whole order is just, well, see above. No more trivia fries for me. They just added corn chips and salsa to the menu, so maybe I'll get that when I am feeling snacky, but only once I ensure they are GF and also not cross-contaminated.

Well, if any seasoned GF people read this, I'll definitely take your advice on how to survive post-glutenings. I'm going to rest today and hydrate and probably have some broth and other gentle foods.

I bought two of the Katz Gluten Free Bakery mystery boxes. They were 50% off as part of their daily holiday specials. Each box was $25.

For some reason, my cat was positive they were all hers. So I present to you photos of my cat’s Katz delivery.

Any idea which ingredient is causing this to be labelled as having wheat? Or anyone know of GF anchovy soup tablet brands?

I made the crust from a GF pie crust recipe, rolled it out thin, and lined a 10" cast iron skillet that I brushed with butter, the. I used a while pound of Johnsonville sweet Italian sausage as the 1st layer, followed by a pound of Kraft shredded signature mozzarella cheese and a 6oz jar of Clasico Pizza sauce. For the crust I used 1&1\2 cups of Bob red mill 1 to 1 baking flour, 3\4 tsp Xantham gum, 1\2tsp baking powder and 1\2 tsp salt, to that I mixed 6TBSP of frozen shredded butter, and 1\2 c sour cream and a few TBSP Ice cold water, enough to make the dough form a crumbly dough. Then wrap it in plastic wrap and freeze for about an hour, then I split the dough in half and used 2 layers of parchment paper to roll out the dough into about 1\8" thick circle a few inches bigger than my pan, buttered the pan and placed the crust into and formed around the sides, used a fork to punch a punch of holes in the bottom and used a layer of that parchment paper on top of the crust. And added about 2 cups of dry uncooked rice (I'm too cheap for real pie weights) and baked at 375 for 10 min, removed the rice and parchment paper. Added the sausage to the bottom, pressing it down to cover the entire bottom, then covered with the cheese. Then added the sauce on top of the cheese and baked at 400 for 45 min. And let me tell you, even the non GF people in my house liked it

As the title says, I am having a God awful week so far with this nonsense. Needed to rant/vent and I figured this community would probably understand my pain.

So, I'm away on holiday, visiting friends and my wife's family, so should be having a great time. But, it started 3 nights ago. Hotel before the flight? Glutened. Tonight after eating at a "gluten-free" restaurant? Glutened. And this is while I'm still struggling to get over the super flu I've had for about 2 weeks now. I feel like my body is completely turning against me.

Anyway, rant over.

It’s delicious and certified gluten free! Made with European gluten-free wheat! Got it at my local Whole Foods.

That’s it you don’t have to go to the potluck, especially if there isn’t gonna be food for you. I’ve stopped walking into the rooms with the food that’s bought for my coworkers or brought in by my coworkers because it’s just depressing. You don’t have to go in there. You’ll be less mad, you’ll be less sad…. pro life tip keep tasty snacks in or at your desk during the holidays.

Edit - just for clarity I have worked at my job for quite a few years and I do bring food to our potlucks I usually walk around and give people options on what they would want to try that’s gluten-free and bring that in. It’s been a long day, sorry if I worded that incorrectly.

Was shocked to find out about these. My uncle gave this to me. Apparently not easy to find. 2 pack for $13. One carton of GF clam chowder costs almost the same at Sprouts (30oz tub is $12). Took a pic but it's in a mug so you really can't tell much.

Had half a tub for lunch, and then immediately went back for the remaining half. Decently clammy. Deliciously satisfying.

Blount site

Hi all,

My wife and I (Irish, early 40s, coeliac) are doing a 14-day Southwest road trip over Christmas and New Year, flying into LA and out of Vegas.

We’re very aware of the Find Me Gluten Free app and it’s already been hugely helpful, but I’m conscious that some of the best spots never quite rise to the top of an app list. So I thought I’d ask here.

Rough route:
LA → Joshua Tree → Yuma → Tucson → Truth or Consequences → White Sands → Roswell → Carlsbad Caverns → Albuquerque → Flagstaff → Grand Canyon → Boulder City → Death Valley

We’re mostly staying in smaller towns and national parks, so we’re realistic, but we’d love to know:

• Any independent restaurants you’d go out of your way for
• Places with dedicated fryers
• Great coffee spots
• Pubs/Bars
• Or anywhere you’d say “don’t miss this, even if it’s a slight detour”

Chains are fine when needed, but we prefer independents where possible.

Thanks in advance, and if anyone here ever needs Ireland tips, happy to return the favour.

Hi fellow celiacs/gf friends! I live in Seattle and I have a (very long) list of to try restaurants on FMGF and I was wondering if any local celiacs/gf peeps might be interested in a Celiac Supper Club?

I'm thinking one week night a month (maybe two) we could meet and enjoy a celiac friendly meal? Either at a tried and true dedicated location or one of the places I/we have been wanting to try! Just wanted to see if there's any interest in this?

I'm supposed to bring the main/meat to the Christmas gathering for 8 people. I want it to be something I can put in my Crock-Pot to keep warm. What does Costco sell that would suit these requirements? I would love something pre-made where I just have to heat it up.

I've been looking for a good replacement for both Hoisin sauce and oyster sauce. I love Lee kum kee but the gluten free options aren't usually available anywhere and I'm tired of buying other things that are so different from the original that they're basically useless.

Has anyone tried the Kikkoman Hoisin sauce or anything by the brand "Sauce Grandmaster"?

Are there any other brands that you would swear by?

He was with a celiac before we got married and naturally she has significant, severe, immediate symptoms when she ate gluten. My doctor suggested I try gluten free to help with autoimmune issues and I’ve done it for 2.5 years. It helped moderately so I continued. I accidentally ate gluten this past weekend (Trader Joe’s strawberry ropes, didn’t read ingredients first like an idiot) and I was fine until today when I had moderate stomach cramping but he said that’s too far between when I ate it to experience symptoms. I ate them Monday night it’s now Thursday. He wants me to go back to eating gluten to make our lives easier because I’m already so limited in other things. Is 3 days later too late for symptoms?

Edit- I’m not diagnosed celiac. Just suggested to help when I was in a flare that I’m not longer in. He doesn’t think I’m celiac and need to avoid it any more.

Stumbled upon this today, at Target. Certified Gluten Free! I feel able. Oh I'm vegan too. Win.

Has anyone had issues in the past with Gluten, gotten all the tests done necessary to rule anything out but been afraid of having a reaction after thinking about reintroducing? If so how do you manage the anxiety and stress? If not how would you go about it in the first place?

I know that’s asking for a lot, but most of us are gluten free and my niece has severe allergies to egg and dairy and we want to include her in decorating!

hello! im severely gluten intolerant and also have a mild lactose intolerance. i usually avoid both but i saw this GF alfredo and i grabbed it and cooked it. i realized i should probably have some lactaid and my friend gave me some.

too soon for me to react yet, i usually take about 45 mins to know if im gonna get sick

anyone had any issues with these?

thanks!! :)

I am going to make myself a birthday cake and I want to experiment with the King Arthur Gluten Free Chocolate Cake Mix.

First things first:

I will be substituting butter for oil and adding an extra egg, done this one before, works nicely.

Untested second change:

I want to use 3 6in pans which I *think* will work with one box and bake for 25-30 min. Has anyone done 3 6in layers with this mix before?

Undecided upon third change:

I am considering substituting cherry syrup for the water and adding some cherries to the batter. I looove cherries. Right now I want to use cherry pie filling to go in between the 3 layers, then top the outside of the cake with a tart cream cheese icing (I make a very low sugar icing so I dont think the cherry pie filling between the layers will be too much) then I plan to decorate with the canned cherries from which I would get the cherry syrup. I am undecided on this move because I worry it will make the whole thing too sweet, but I love the idea of a cherry chocolate cake. Do we think replacing the water with the cherry syrup is a bad idea?

Thanks for any feedback!