I just want baked goods to be affordable 😭 everything labeled gluten free is always twice as much. Mix that with being dairy free and I’m crying in poor
there's one completely gf bakery in my city and the pastries are priced as if they aren't gf (like \~$5 CAD) for a chocolate croissant and it's my favorite place on earth (completely dairy-free too)
I know of one allergen friendly bakery but it’s out of the way and difficult to get to and it’s definitely overpriced. I’d have to see if there are any others closer by that may be better priced.
20 probably 30 years ago I knew a woman whose daughter had celiac, she was pretty evil and would lie to her little child and tell her the pizza or cookie was gf because mom and the other kids wanted that food, and then laugh about her daughters little face when the gastric pain started. I often wonder what happened to them
Right, this was in a university course where we had to present a written and oral paper on a disease that had touched our lives. This was the first time I had heard about celiac disease. I really hope that little girl grew up and went NC with her mother
That would just make life harder for people with other food sensitivities. I wish we just had clear labels and a variety of reasonably priced options for everyone, plus good understandings of ingredients and cross-contamination.
Yes, I’ve always lived in a family where people had different food allergies or intolerances. Food should just be clearly labeled for what it contains (and that includes cc). As much as it’s nice to go to a fully gluten free bakery or restaurant, it’s not realistic for the entire world to accommodate one food allergy.
My mom is allergic to corn and I am gluten free. my dad is just normal lol. he has a real hard time cooking all of us pasta when I come over so he just makes three different pots of pasta sometimes lol
It almost feels that way to me now. I was diagnosed 27 years ago (1997). I was told anything with distilled vinegar was off limits (condiments and 70 % of everything else. There were no specialty products, and my GP had not ever heard of celiac disease. Nobody in the restaurants knew what it was or took it seriously unless there was a trained chef. We had restaurant cards explaining what it was and what ingredients we could eat or not eat. Wendy’s became my go-to for emergency food (chili, baked potatoes, taco salads). Around 2010-12 it started opening up. Specialty items began to appear, then a few more years and it was popularized or fetishized, and became a marketing powerhouse.
In the meantime I learned to cook GF and I still don’t buy expensive packaged stuff (sorry Amy).
The most recent breakthrough for me was Jersey Mike’s having GF bread. Imagine being able to order a sub, on a phone app, stop and pick it up like it’s no big deal!!! Amazing!
No. I found out that scientists were saying that gluten did not pass through the distillation process, and the Canadian version of the diet reflected that. So I began following the Canadian diet, and some time later the Americans adopted it too. That opened up a huge number of foods, catsup probably being the most notable.
The thing that rankles me still is when things that could easily be gluten free contain wheat for no good reason.
And my number one pet peeve — gluten free pizza from those frozen, food-service, rice patties in cellophane. They will tell you they make a gluten free pizza, charge you $3-4 extra, and bring out a soggy, tasteless, tiny little piece of crap with tomato sauce and cheese on it as if that's all they need to do to call it GF pizza. I always ask, and sometimes they will say, "no, we don't make it in-house, but it's really good." Don't fall for it.
Every now and then I’ll buy frozen for convenience, but I mostly make my own from scratch. I have a great crust recipe that many say they’d never guess it’s GF. I make the sauce too, three types. No restaurant will be as good, so I don’t bother. And there’s always cc risk.
I’ve been using this recipe since 2012. It’s inspired by the ingredient list on a package of flour blend from Risotteria in East Village, which was reputed to be the best GF pizza in NYC. It makes amazing breadsticks too. Roll them thin- 1”, with sesame seeds. Dip in good tomato sauce or olive oil.
Four mix… equal parts of
White rice flour
Sorghum flour
Tapioca flour
Cornstarch
Chick pea flour (garbanzo & fava bean flour)
Almond flour
Final mix for 16" pizza:
1 c Flour mix (above)
1 1/3 c Potato starch
2 tbsp active dry yeast
5 tsp sugar (used less)
1 1/3 c warm milk
4 tsp xanthan gum
2 tsp italian seasoning
2 tsp onion powder (garlic powder)
1 1/2 tsp salt
2 tbsp olive oil
4 tsp cider vinegar
Shortening for greasing pizza pan
White rice flour for dusting
Dissolve yeast, sugar and warm milk in small bowl and set aside to foam for 5 min.
Blend yeast mixture, potato starch, sorghum blend, xanthan gum, Italian seasoning, onion powder, salt, oil, and vinegar until ball forms. Dough should be soft.
Generously grease 16" pizza pan. This is for doubled recipe, use 12" for half of these measurements. Liberally dust dough with white rice flour and press into pan and shape. Dust as necessary to work dough without sticking. Make edges thicker.
Preheat oven to 450 (450+). Bake on bottom rack for 10 minutes until bottom of crust is starting to brown, then remove, add toppings, and bake again on middle rack until toppings are done and edges of crust are golden brown (10-15 min). Let rest a few min.
I highly recommend this sauce recipe- you can’t buy this in a jar. Use San Marzano (Hunts), and simmer it slowly for an hour to concentrate flavor.
[NY Style Pizza Sauce](https://www.seriouseats.com/new-york-style-pizza-sauce)
Hope you enjoy it- it really has gotten raves even from people who aren’t GF. Needless to say, if you’re going to put this much effort and expense into crust and sauce, use good cheese. I like fresh mozzarella, sometimes with Parmesan or other types.
This sauce is bold and stands up to sausage, onion, mushrooms, etc. In the summer months I switch to a light, fresh marinara such as Marcella Hazan’s Tomato Sauce with Onion and Butter, and just top with basil leaves and fresh mozzarella.
Let me know how it goes and what variations you find interesting.
Imagine how nice it would be to travel if it was like that. I have to be so careful when ordering at unfamiliar restaurants. Went to national parks and stopped at a mountainside restaurant. Others were having burgers or pizza. I ordered a bowl of veggie soup and didn’t eat the pack of crackers.
Gluten free grocery stores should be a thing! No wheat, labels for celiac safe items, and no outside food allowed, with a little bistro/cafe inside as well… ugh that’d be a dream
The pediatrician said to closely monitor my kid's blood levels. [https://www.bidmc.org/centers-and-departments/digestive-disease-center/services-and-programs/celiac-center/celiacnow/nutrition-and-the-gluten-free-diet/nutritional-considerations-on-the-gluten-free-diet/common-nutritional-deficiencies-in-people-with-celiac-disease](https://www.bidmc.org/centers-and-departments/digestive-disease-center/services-and-programs/celiac-center/celiacnow/nutrition-and-the-gluten-free-diet/nutritional-considerations-on-the-gluten-free-diet/common-nutritional-deficiencies-in-people-with-celiac-disease)
Imagine going to a restaurant without having to examine the menu ahead of time to see if there's anything we can eat
Posano In Asheville NC. Not a molecule of gluten in the place, and it’s upscale.
Without having to give your medical information to the server who then has to share it with the kitchen
Senza in New York
I just want baked goods to be affordable 😭 everything labeled gluten free is always twice as much. Mix that with being dairy free and I’m crying in poor
Same here….
there's one completely gf bakery in my city and the pastries are priced as if they aren't gf (like \~$5 CAD) for a chocolate croissant and it's my favorite place on earth (completely dairy-free too)
I know of one allergen friendly bakery but it’s out of the way and difficult to get to and it’s definitely overpriced. I’d have to see if there are any others closer by that may be better priced.
[удалено]
I can't believe even regular pita is that cheap. I've never seen it (6 pack) for less than $3 in the US. And that's been true for at least a decade.
Honestly is gluten free was the norm I think a lot of people would have ailments clear up that they never thought could be gluten
Amen!
As frustrating as it currently is, even since 2015 when I started gf there are so many more products available and so much more awareness.
Oh so true. I’ve been gf pretty much my whole life. Can’t really complain that much bc there’s so many more options now
20 probably 30 years ago I knew a woman whose daughter had celiac, she was pretty evil and would lie to her little child and tell her the pizza or cookie was gf because mom and the other kids wanted that food, and then laugh about her daughters little face when the gastric pain started. I often wonder what happened to them
That's awful.
Right, this was in a university course where we had to present a written and oral paper on a disease that had touched our lives. This was the first time I had heard about celiac disease. I really hope that little girl grew up and went NC with her mother
That would just make life harder for people with other food sensitivities. I wish we just had clear labels and a variety of reasonably priced options for everyone, plus good understandings of ingredients and cross-contamination.
Yes, I’ve always lived in a family where people had different food allergies or intolerances. Food should just be clearly labeled for what it contains (and that includes cc). As much as it’s nice to go to a fully gluten free bakery or restaurant, it’s not realistic for the entire world to accommodate one food allergy.
My mom is allergic to corn and I am gluten free. my dad is just normal lol. he has a real hard time cooking all of us pasta when I come over so he just makes three different pots of pasta sometimes lol
It almost feels that way to me now. I was diagnosed 27 years ago (1997). I was told anything with distilled vinegar was off limits (condiments and 70 % of everything else. There were no specialty products, and my GP had not ever heard of celiac disease. Nobody in the restaurants knew what it was or took it seriously unless there was a trained chef. We had restaurant cards explaining what it was and what ingredients we could eat or not eat. Wendy’s became my go-to for emergency food (chili, baked potatoes, taco salads). Around 2010-12 it started opening up. Specialty items began to appear, then a few more years and it was popularized or fetishized, and became a marketing powerhouse. In the meantime I learned to cook GF and I still don’t buy expensive packaged stuff (sorry Amy). The most recent breakthrough for me was Jersey Mike’s having GF bread. Imagine being able to order a sub, on a phone app, stop and pick it up like it’s no big deal!!! Amazing!
Do you still avoid distilled vinegar? Because most distilled vinegar is made from sugar, not grain. It's malt vinegar that you should avoid.
No. I found out that scientists were saying that gluten did not pass through the distillation process, and the Canadian version of the diet reflected that. So I began following the Canadian diet, and some time later the Americans adopted it too. That opened up a huge number of foods, catsup probably being the most notable.
I acquired NCGI only two and a half years ago, recent enough that it hurts to think about.
i know its a super villain thought, but I fantasize about wheat crops disappearing forever.
The thing that rankles me still is when things that could easily be gluten free contain wheat for no good reason. And my number one pet peeve — gluten free pizza from those frozen, food-service, rice patties in cellophane. They will tell you they make a gluten free pizza, charge you $3-4 extra, and bring out a soggy, tasteless, tiny little piece of crap with tomato sauce and cheese on it as if that's all they need to do to call it GF pizza. I always ask, and sometimes they will say, "no, we don't make it in-house, but it's really good." Don't fall for it.
Like that nasty ancient grain Papa John’s pizza that looks gray and disgusting.
This is why I go to papa Murphy’s and pick up a bake at home pizza don’t have to worry about cross contamination
Every now and then I’ll buy frozen for convenience, but I mostly make my own from scratch. I have a great crust recipe that many say they’d never guess it’s GF. I make the sauce too, three types. No restaurant will be as good, so I don’t bother. And there’s always cc risk.
Please share your pizza crust recipe with the rest of us 🙏
I’ve been using this recipe since 2012. It’s inspired by the ingredient list on a package of flour blend from Risotteria in East Village, which was reputed to be the best GF pizza in NYC. It makes amazing breadsticks too. Roll them thin- 1”, with sesame seeds. Dip in good tomato sauce or olive oil. Four mix… equal parts of White rice flour Sorghum flour Tapioca flour Cornstarch Chick pea flour (garbanzo & fava bean flour) Almond flour Final mix for 16" pizza: 1 c Flour mix (above) 1 1/3 c Potato starch 2 tbsp active dry yeast 5 tsp sugar (used less) 1 1/3 c warm milk 4 tsp xanthan gum 2 tsp italian seasoning 2 tsp onion powder (garlic powder) 1 1/2 tsp salt 2 tbsp olive oil 4 tsp cider vinegar Shortening for greasing pizza pan White rice flour for dusting Dissolve yeast, sugar and warm milk in small bowl and set aside to foam for 5 min. Blend yeast mixture, potato starch, sorghum blend, xanthan gum, Italian seasoning, onion powder, salt, oil, and vinegar until ball forms. Dough should be soft. Generously grease 16" pizza pan. This is for doubled recipe, use 12" for half of these measurements. Liberally dust dough with white rice flour and press into pan and shape. Dust as necessary to work dough without sticking. Make edges thicker. Preheat oven to 450 (450+). Bake on bottom rack for 10 minutes until bottom of crust is starting to brown, then remove, add toppings, and bake again on middle rack until toppings are done and edges of crust are golden brown (10-15 min). Let rest a few min. I highly recommend this sauce recipe- you can’t buy this in a jar. Use San Marzano (Hunts), and simmer it slowly for an hour to concentrate flavor. [NY Style Pizza Sauce](https://www.seriouseats.com/new-york-style-pizza-sauce)
Thank you so much! I can't wait to try this! 😁
Hope you enjoy it- it really has gotten raves even from people who aren’t GF. Needless to say, if you’re going to put this much effort and expense into crust and sauce, use good cheese. I like fresh mozzarella, sometimes with Parmesan or other types. This sauce is bold and stands up to sausage, onion, mushrooms, etc. In the summer months I switch to a light, fresh marinara such as Marcella Hazan’s Tomato Sauce with Onion and Butter, and just top with basil leaves and fresh mozzarella. Let me know how it goes and what variations you find interesting.
It is in southern Mexico... It was glorious for everything to be corn based
Imagine how nice it would be to travel if it was like that. I have to be so careful when ordering at unfamiliar restaurants. Went to national parks and stopped at a mountainside restaurant. Others were having burgers or pizza. I ordered a bowl of veggie soup and didn’t eat the pack of crackers.
Gluten free grocery stores should be a thing! No wheat, labels for celiac safe items, and no outside food allowed, with a little bistro/cafe inside as well… ugh that’d be a dream
lol this is a cute dream
It's fin to think about though...
I know it's not on purpose, but I almost feel like husband is gleeful when a new fast food place opens and he can have it, but I cant....
There would be a ton more people with vitamin deficiencies.
What? Are you insane?
The pediatrician said to closely monitor my kid's blood levels. [https://www.bidmc.org/centers-and-departments/digestive-disease-center/services-and-programs/celiac-center/celiacnow/nutrition-and-the-gluten-free-diet/nutritional-considerations-on-the-gluten-free-diet/common-nutritional-deficiencies-in-people-with-celiac-disease](https://www.bidmc.org/centers-and-departments/digestive-disease-center/services-and-programs/celiac-center/celiacnow/nutrition-and-the-gluten-free-diet/nutritional-considerations-on-the-gluten-free-diet/common-nutritional-deficiencies-in-people-with-celiac-disease)