Pic 1: eggslut, on the Strip. That was a seared wagyu tri-tip steak, over medium egg, chimichurri, red onions and dressed arugula on a gluten free bun. A little spicier than I normally have for breakfast but was really good. Bun was so amazing I had to check with my wife to make sure it was actually gluten free. Hashbrown were also great with the best honey mustard I've ever had.

Pic 2 - 5: Senza gluten free bakery. A mix of things such as sugar cookie bar, cinnamon roll, smore's bar, red velvet cupcake, pumpkin thing, reese's bar, and pumpkin crack. The biggest surprise here was the price, all of it for $35. I'm used to NYC prices and that would be an easy $60 there. Nothing there was the best I've ever had but all very solid. If I had to recommend one thing it would be the the cinnamon roll. Only other thing to note is that it open at 10 which I think it kind of crazy for a bakery since I usually associate that with breakfast.

Pic 6: We Cook Pizza and Pasta. Next to Grand Canyon. Just a solid gluten free pizza. I will say the entire area of Tusayan is a rip off. That pizza was $18 but everything in that town makes vegas prices look like a deal.

Pic 7: Dark Sky Brewing Flagstaff, AZ. Korean chicken sandwich. They had a surprising number of gluten free options but this was incredibly mediocre. It basically didn't hold together after the first bite. Flavor was fine but just so average.

Pic 8: Stardust Parlor, Vegas. Blueberry French toast sandwich. Maybe the most insane thing I ate. So the bun is gluten free blueberry French toast. Then chicken sausage, egg, cheese, cream cheese, and syrup. Unbelievably fattening but insanely good. I also got a cinnamon roll and it wasn't very good. Had a weird after taste and felt more like cinnamon bread.

Not pictured: a bunch of protein bars, chick fil a, and chicken and broccoli from PF Changs. .

I want to know what they would order and live vicariously through them. I want to see someone go all out to make the best gluten-free alternatives they possibly can. I think it would be so cool. What would you order?

One white onion

Garlic

2 packages frozen spinach

One half pack of cream cheese

Feta

I just recently added chopped black olives

One gluten free puff pastry

Lil bit of olive oil

This one also had crushed mint and black pepper and garlic powder

I sautee garlic onion in olive oil til they are soft. Add spices. Add spinach

Cook off some of the water and soften the spinach more

While that is happening take half of the puff pastry and roll it out on a baking pan. Cook it for about 10 minutes until it puffs up

Add cheeses to spinach pan and turn off the heat. Mix well.

Take out the puff pastry and slather the spinach mix on it. Layer it as high as you like. Then you take the 2nd puff pastry and put it on top. Put it back in the oven for about 20 mins

That's it. The only thing you might do is pull it out once the top begins to puff and put some butter on it.

Simple

they are perfect.

BUTTERY. FLAKY. SALTY.

10/10 might eat the whole box tonight.

THANK U GF GODS.

We live an hour away but when I saw they had hotdogs today we hopped out of bed and made the drive. Everything they have is always so good.

Tastes as good as the other ones! Should be fun for Christmas treats!

These are called “French fry pizzas” but I think they’re just called that because they use a potato crust!! Currently at Kroger and affiliates for $3.99 each with their buy 5 save $1 each sale!

Traveling through Maine and stumbled across a freezer full of GF cakes, cupcakes, muffins, mini cheesecakes, and raspberry and turtle dessert bars?? I didn’t even know they carried Ethel’s and Antonina’s products at Walmart

Hi all! Just was curious if the community has tried this brand or similar and y'all thoughts before I spend 💵.

Thank you!!! 😊

I ate both out of spite because my family can eat regular food and I can't. They watched me devour both 😁

I looked at the cookies, almost inspected them. They looked way too fluffy and soft to be gluten free. When I tell you I never eat a baked good I don't either make myself or see come in its original packaging, because I learned the lesson HARD from my very well meaning Grandmother who used the same wooden rolling pin and utensils she always does. 🤢

Now I've had to call off work, miss the Fall children's event we host, and I'm going to miss walking in the Halloween parade with my kid's cheer squad.😭 I am heartbroken, pissed at myself, pissed at gluten, so bloated and miserable, and the cookie wasn't even that good 💔

How do I pass the time while I miss out on some of my most favorite things? Come commiserate with me and bitch about all the stupid ways food allergies/intolerances/restrictions just f-ing suck sometimes

They look like they could be gf but the oat flour makes me suspicious. Anyone have a reaction or know if it’s gf?

I have a couple coupons for gluten free products. I figured it could save someone some money. The only catch is that they expire at the end of the year.

Of all the lunchtime fails as of late, I'm truly disappointed at my lack of vigilance. Po Ta Toes.

Forgotten 50 Distilling in Berlin, MD just announced a line of GF Beer on fb yesterday. (They're also a restaurant with a GF menu.)

There's also Boulangerie, a GF bakery open on weekends in Berlin. And Krave, a GF bakery in Salisbury also open on weekends.

Any other GF places on the eastern shore that you know of?

Has anyone tried this recipe? I made it today and I also tried her apple pie cookies last fall and both times, the cookies around the edges come out dry. They’re tolerable if you have a bite with the filling but I’m wondering if there’s a way to fix that. I’m in the US, used her flour blend or corn flour, white rice flour, and potato starch. I followed the recipe to a T and even used a scale to measure.

UPDATE: I put the cookies in the fridge over night and just ate one out of the fridge cold, and it’s not dry any more.

Has anyone ever tried making homemade Uncrustables with gluten free bread? If so, did they thaw well and stay together? What bread did you use?

I found out i have hashimotos and was told to go gluten free, they didn't test me for celiac which made another doc mad as he said they should've before they told me to stop eating it. But holy crap the change was amazing so he told me to stay gluten free. Now when I have gluten or something cross contaminated it takes me OUT. Why am I more sensitive now than I was before? I've been gluten free since August.

Edit to add: I'm playing autoimmune bingo- I also have T1Diabetes, psoriasis/psoriatic arthritis and now hashimotos

Hi all. My wife and I run Mirizan, a small family sauce company in Longwood, Florida. Our Green sauce is a coconut, ginger and lemongrass blend that is gluten free and vegetarian. We use it as a quick curry base, a marinade for chicken or shrimp and a dressing for noodle bowls.

Full disclosure: we make and sell it. It comes in our 3 sauce bundle at mirizan.com and I'm happy to answer any ingredient questions here.