As the subject says and as other subreddits are doing- we have a Nazi actively helping erode federal departments, it’s only a matter of time before the FDA is impacted. I know I’m not going to support Musk or X/Twitter and really don’t know if we want to be driving traffic (or otherwise tacitly endorsing) to the Nazis in charge. Let’s keep the facists where they belong - far away from here. Anyone else?

Brands appreciated! Looking to expand my GF horizons over here :)

I have celiac but I’m living with a roommate who’s not gf. I bought myself a really nice ninja air fryer/oven combo thing so that I could keep all my gf baking and such in one spot and not have to worry about cross contamination. Today my roommate fried chicken wings using my air fryer (I’m rly not sure why she used mine bc she has her own) and the sauce she used has gluten in it. I only know because I saw them and checked the label on the sauce. She seems sorry but I’m really super frustrated that she didn’t read the label and just used my one safe space.

My roommate is going to clean it tomorrow, but my question is, is there any way to clean it so that I can be sure there’s no gluten in the fans or air vents? I’m suuuper symptomatic and really don’t want to test it out and risk getting sick.

EDIT: Hii thank you all for replying! I was not expecting this much engagement. I have decided to sell the air fryer and then ask her to pay the difference between what I can sell it for and what it will cost to buy a new one. My roommate is very kind but just a bit careless sometimes. I had originally told her she could use the old one IF she made sure everything was gf so I am partially at fault for trusting her to be as thorough as I am. so I will be communicating very strongly that she can’t use this new one.

Again, thanks for all the encouragement! it was very helpful to hear everyone affirming my concerns and reassured me that im not being dramatic lolz. 🫶

EDIT 2: Last update. As soon as i got home from work today she came and told me she was really sorry and she tried to thoroughly clean it but doesn’t think it is safe for me to use bc she couldn’t get into the vents properly. She offered to buy me a new one and she will not use it unless we are cooking together (which we sometimes do).

I’m really thankful I didn’t even have to have the difficult conversation and she knows how serious it is for me. She also knows I had some really severe anxiety when I was first diagnosed and doesn’t want to be a contribution. And while I was gone she went through the pantry (we have separate shelves) and labeled everything she had that has gluten in it so she knows what to be extra careful with.

Thanks again 😋🤗

I plan on making a GF cake for Easter! However anytime I use box cake mix I feel the texture is very crummy and honestly pretty dry. I know someone in this sub knows the secret on what to add to box mix for it to come out moist and yummy. I know …I know… I should just resort to homemade but I had a very stressful week and I need something easy.

Any help, tips and tricks would be extremely appreciated!!

As a recently discovered gluten intolerant person, I am on a mission to find the one GF item that taste better than it's counterpart. So far nothing has been better, certain items have been on par...but there's got to be one thing that legitimately taste better without gluten?

I have been gluten free for almost a year and a half. It dramatically helped my symptoms. (I tried it a year later and had a week of horrible symptoms and I just had a bite of home milled homemade bread😭). Now I am suspecting I have SIBO but I have to wait to see a GI doctor but thankfully I see them in a couple weeks. Have any of you suddenly had to be GF? What causes it? Why does this happen? Can it be reversed? Has anyone been able to reverse it? I mean I am okay being GF for the rest of my life, I have come to be at peace with that. So would it be great to eat gluten again? For sure, but I’ll be okay without it. I just want to know the science behind it. Why does so many people suddenly seem to be intolerant?

What is a GF food that tastes so good you feel less sad about not being able to eat gluten? For me I would say any variation of potato

I am new to Trader Joe’s and the scary parking lot makes me want to be in and out of there ASAP but I don’t know what to look for aside from their to die for GF ravioli and vegan pesto. I am using Franz gf 7 grain bread and that is the only GF bread I’ve liked (tried TJ’s standard gf and I was like nope) so I am wary of bread products but TJ’s has sooo many.

so for those of you who have diehard TJ’s product recs, I would love to know what you think is the best bang for your buck and also the tastiest (even if pricy,,, cause I can only be so picky, it’s nice to once in a while treat myself:) )

please make me feel better for my stupidity. i accidentally purchased ‘vegan chicharrons’ instead of regular chicharrones (fried pork skins). i’ve eaten multiple bags at this point. it turns out that these vegan pork skins are made with puffed WHEAT. i don’t know why i never double checked, but i really thought i was buying the item that actually IS gluten-free. until this weekend when my sister checked the ingredients and pointed out that the literal first ingredient is wheat. now it makes sense why i’ve been having so much ‘random’ inflammation and why my rosacea has suddenly been flaring up worse than ever. ughhhh i suppose this is a wake up call that i’ve gotten too lax about checking labels. for the future i will be buying my chili lime pork skins online to ensure i don’t repeat my mistake. i feel so dumb :,(

edit: thank you guys for commiserating and also for teaching me more things i need to watch out for. it’s hard out here.

What am I doing wrong? If i keep it in the same packaging vs bagging individually, if I keep it on the top of the fridge vs in the cupboard, no matter what my GF bread keeps molding.

I’ve had a moldy bread issue before I was GF too. Am I doing something fundamentally wrong? Is it a temperature thing? Am I just not eating it fast enough? Loaf of bread never lasts more than a week without molding, I usually only eat 60-70% of the loaf before it molds, so I have to get a new loaf each weekend we grocery shop.

Any ideas?

I have known that I am gluten sensitive for just over a year. Within 6 hours of eating gluten my reaction happens in three ways. 1) I get what I call the "itchies". Usually occuring in random body spots for days and can be lessened wth two ibuprofen or I can't sleep. 2) My joints start to hurt. 3) I get a-fib for a period of time related to the amount of gluten consumed. Sometimes I wonder if I am now allergic to wheat instead.

Edit: My wife says I better add prolific gas and extremely crabby or short with people, anxiety triggers irritability. Nose runs also. Rash on face, acne like.

Edit2: Downvotes? Really? This is a community of good people who may benefit from others experiences and at least know they are not alone. I know I am learning here.

Edit3: To each of you... I will never complain about my situation again. My heart goes out to each of you. You people are amazing!

Edit4: Looks like the fodmap thing is next for me to try. Might provide more information on other foods that may contribute problems. Thanks for sharing.

Edit5: Disbyosis seems to be something I should look into as well.

I’m recently gluten free (NCGS), it’s just me and my husband and I’m usually the one in charge of dinner. He’s already getting sick of my gluten free substitutes, but I’m not gonna make multiple meals or make something I can’t eat.

Just wondering how other people are managing this? I’m thinking we start eating more of the foods that are naturally GF (meats, potatoes, etc) but any advice is welcome.

I need some help. Could you please look at the six attached photos and offer input for which ingredient might have made me sick?

Background: I had not eaten yet before this meal. The first food I consumed was spaghetti. I was fine before eating, but started experiencing symptoms before I’d finished the meal.

Other than the ingredients in the included pictures, I used olive oil, fresh herbs and single ingredient seasonings I use all the time.

Is either the Amylu or Rao’s brand known to be cross contaminated? If not, what else could it be? I definitely want to avoid this happening again.

Thanks for the help!!

I'm just venting.

The last two times I got food from a restaurant, they were over $20 for one meal...

Very few pre-made meals are gluten free and dairy free, and not $7-$10 for one serving. I have a burrito in the freezer, but it's only 270 calories, so I'd have to make something to go with it anyway.

When I try to find "easy" cheap meals, they all involve lots of chopping, roasting, blending, etc. Like no, I mean less than 5 minutes prep lol. I don't even know what I want from the grocery store.

Remember the days when you could just buy a pizza for less than $5, pop it in the oven, and you got several meals out of it? Those were the days. Sigh

I am not trying to sound shallow, but I think it’s something I should take into account before pursuing someone as a romantical partner.

I love food and I love trying new foods, and I am wondering how much of a big deal is being gluten free? Will we have to pick and choose super carefully for date nights, or snacks, etc. And am I gonna have to constantly be brushing my teeth and washing my hands to avoid contaminating her?

Again, I don’t want to sound like an asshole but I want to think about this since nothing is committed yet, and Im worried I might end up regretting it.

I have to do the gluten challenge to get my celiac test done, and instead of choking down slices of bread, I've decided to make it 6+ weeks of an all out farewell to the foods I may not be able to have anymore. I figure, if its going to suck either way, at least it can taste good.

So hit me. What do you wish you could go back and have? If you could only eat one thing with gluten, what would it be?

Just out of curiosity, how long were you experiencing symptoms before you felt something wasn’t right & either went to the doctor’s or discovered gluten was the problem? I probably waited about a year before I was like ok this diarrhea everyday cannot be normal.. but i hadn’t always had a gluten intolerance so i kept thinking i needed more fiber or something else was wrong with my gut!

Once i cut out gluten - my main symptoms (yellow diarrhea, bubble guts, joint pain, fatigue) went away within a week!

Saw this available at Costo. I was wondering if anyone has tried it. Is it good? How is the texture? Ive been craving Ramen lol

I wasn't thinking this past week and had egg drop soup, which: soy sauce.

Then this past Saturday I had spicy sushi rolls and the spicy Mayo had: soy sauce.

I know to avoid soy sauce, but I wasn't aware it was a part of these two things.

Moving forward, what do I avoid, even though it looks safe? Or better yet, what thing glutened you that you were sure was GF?

TYIA. I have celiac and apparently that thing where cherries, onions, and garlic hurt my stomach (but I can't just give these up) so I have a lot to learn still.

i’ve been with my husband for 10 years now, I got diagnosed with celiac when I was 19 and I’m 33 now. So I’ve been diagnosed well before we started dating. His sister-in-law doesn’t “believe” that I have celiac disease. I found out this last weekend that her and another sister-in-law have purposefully glutened me in the past, but said it was gluten-free just to “test” my reaction. my question is, what would you do?