Hello everyone! I know it’s considered safe for people with celiac due to the low percentage it contains but has anyone ever had a reaction even to that very low percentage? Do you actually prefer wheat products that are deglutenized or do you rather stick to wheat free products?
Thanks!

I’m 6’0”, in my 30s, around 175 lbs, and train at the gym consistently. I picked up a bag of Perdue Simply Smart Organic Gluten-Free Chicken Tenders (22.2 oz / ~1.38 lbs).
Nutrition for the whole bag (about 6 servings):
• ~1,260 calories
• ~78g protein
• ~60g fat
• ~102g carbs
• ~2,880mg sodium
Per serving (3 pieces / 95g): 210 cal, 13g protein, 10g fat, 17g carbs, 480mg sodium.
Ingredients are organic chicken breast, rice/corn flours, small amounts of cane sugar/honey, seasonings, etc. No antibiotics, gluten-free, etc.
Question: Is eating the entire bag once a week a reasonable “not the worst” option for someone active, or is the sodium/processed breading enough of a downside that I should treat it more as an occasional thing or split it up?
Appreciate any thoughts from people who track or just know their stuff.

Like the title says, doctor says I can do the gluten challenge to fully confirm my celiac and make sure everything is clear else wise in my intestines/colon due to recently developed symptoms. I usually get sick from gluten but just want a couple weeks to feel normal. Would you do it?

Edit: Endoscopy. Too excited day dreaming and having both done at the same time.

Edit to add (2): the purpose of this is to confirm I’m not starting cancer symptoms, and that instead it’s a flair of a different thing, influenced by celiac. I was never fully diagnosed, just started gluten-free on my own. My mother had colon cancer symptoms at 42, and I am 29.

We were gifted some large zucchinis from a friend's garden. I made some Kung Pao chicken with one, fritters with another and I want to do some bread with the last. What's your favorite?

Hello everybody! I have been a part of this subreddit for the past 3 years ever since I got diagnosed with celiac. My diagnosis was based off of the verbal confirmation of the doctor’s office who did my endoscopy and biopsy while I was in the ER. The thing is, even with eating gluten free I have been experiencing the same symptoms for years. I thought it was due to cross contact or lack of nutrition absorption. I was hospitalized maybe 10-12 times in the 3 years. Went into $10,000+ in medical debt because of it.

Then a couple days ago my husband was looking through my chart and realized that every reference to my celiac was word of mouth and based off of the assumption that my biopsy was positive. He needed up finding my biopsy and it says negative, rule out celiac. I also tested negative for the blood test 4 times and my antibodies never changes even when I was eating gluten. On that same night we did the ultimate test and I ate a Dino chicken nugget. I felt nothing. Absolutely nothing.

We believe what I actually have is chs, Cannabis Hypermesis Syndrome. Which was noted in my chart but NEVER once did they tell me that could be a possibility. So I was unknowingly making myself sicker and sicker by self medicating through the pain and nausea.

The reason I share this isn’t to brag or give anyone false hope, I share this in hope that if anyone else out there is going through something like this - please investigate your own chart very thoroughly. Do not trust doctors to, they don’t have the time or the care that you will. Please don’t wait 3 years of suffering to do so.

Taking my friend to Hot Springs Arkansas to visit my daughter, looking for gluten free options?

Taste exactly the same! People probably think since you can't eat gluten you eat healthy😂 (not all the time!)

Does anyone have any recs (available in the US) for tortillas other than plain corn tortillas. I find that the mission brand are too gummy and the siete are too brittle. Has anyone found a brand they like? Looking for something universal like for a wrap/burrito, enchiladas, quesadillas, etc.

The greenwise gluten free sesame crackers reminded me of a discontinued target product from 10 years ago(?), down to the silver bag, I feel like there's a chance someone else has found a doppelganger. It's the only gluten free cracker my non celiac kids enjoy. Sob. Help!

I am gluten free, by choice and not diagnosed. But I am certain I have dermatitis herpetiformis. I do have diagnosed ulcerative colitis.

That note aside, my father, has terrible GI issues (all indigestions possibilities), colon cancer survivor, and insane bloating, like he's going to pop. And I convinced him to go gluten free, and despite all the hundred excuses he made why he couldn't, he did it for 7 days. He never felt so good and had a normal bowel movement for the first time in 7 YEARS!!! And his insane bloating and indigestion went away.

After a few more days he slowly started eating gluten, desserts, then bagels, and still bragging about his new found gluten free diet despite not being "gluten free". And went back to every excuse in the book why he cant avoid eating gluten any longer.

Why are people like this? Despite the suffering? Why?

I tried like 2 brands now and the basil is disgusting, I want plain tomato soup and the one I just tried today that I got from whole foods, it tastes worse than the basil?? tastes like i’m eating lettuce or something 😭😭 Looking for recommendations for a similar gf tomato soup that tastes like campbell

Last month I posted about what the GF certification logo actually means and somebody asked why we don't just charge less and make it up on volume. I wish! So I went through what we paid for ingredients this year.

The base flours were less of a gap than I thought. Rice flour has been $.52 to $.66/lb for us and tapioca starch $1.20 to $1.51. A 50 lb bag of regular all purpose is $.51/lb on Webstaurant right now. More, sure, but not crazy. Almond flour is the expensive one at $3.65/lb, and that's really more of a keto thing. Binders are pricey per pound, psyllium (basically Metamucil) was $7.55/lb on our last order and xanthan gum is about $4/lb. You use very little of either.

Then there's the stuff that never shows up on an ingredient invoice. Anything that comes in without the supplier certifying it GF we have to test every lot, about $75 a test. The big one for us is plain M&Ms, since Mars doesn't give out product level gluten data. We've never had an M&M lot come back positive, but we're still required to test every lot received.

A few of you said the $1k/yr I quoted for GFCO was too low. That's just their fee. The cost is the hours - somebody chasing paperwork from every supplier, and chasing it again whenever one of them changes something.

Being dedicated gluten-free also means we can't spread our overhead over regular products like a shared facility can. And most GF brands are small so the runs are small, and cleaning and setting up a line costs about the same for 1,000 units as for 500,000. Then the distributor and the store each add their markup on top.

Volume would help, for sure. But a lot more people like the idea of GF than will pay extra for it, so the volume has not really shown up for most products. Kinda chicken and egg and I don't have a great answer for it yet. i wish there was a spray we could use in our mouths or that lines the gut and neutralizes it. haha

Things are changing slowly I think, hope this helps

Ludwig in Salzburg, highly recommend if you are there

It occurred to me that I never liked English muffins back in my gluten eating days. However I really liked the crumpets that TJ’s sells! I’d say their GF English muffins are much closer to the crumpet vibe.

You must toast them! And also store them in the fridge immediately after purchase. I always toast in a cast iron. So delicious!!

Never seen this supposed to be gluten free I don't think it's safe does it taste good

Trader Joe’s has the sweet and spicy blend like this (bless them) but I have NO spice tolerance and I cannot justify picking out the sweet ones and suffering through the chili ones.

Anyone know where I could get gluten free crackers like this with the sugar and (gf) soy sauce without the chili?

There's a certain comedy to Subway ads being on the feed in this group. Luckily, it's not one of the restaurants I miss (I'm looking at you, Potbelly.).

When did Pamela’s change their classic mix recipe ? Im estimating 2014ish

Does anyone know how to recreate it? I Want muffins like the old days

Any tips or tricks for this one? Never made it before but grabbed it on a good sale so gonna give it a shot.

The processed GF foods tend to be high carb, lots of ingredients, and hit or miss on taste. The bad ones I end up with a stomach ache or wasted money. The good ones, I can't ever eat just the recommended portion (yes, you GF Golden Oreos). So, I really limit buying anything processed but, am getting a little bored of my current yogurt, eggs, chicken, salad, steamed veggies, oats, potato routine.

I like a variety of cuisines but in a food slump. And don't have a ton of time for cooking.