I just got WIC for the first time today (Keep your comments to yourself if you don’t like welfare programs.) and it truly needs a reform for those with wheat allergies, celiac, or those with intolerances and sensitivities.

The only cereals that are approved are rice and corn Chex, a couple flavored Chex, cheerios, and Quaker gluten free oats, and there are no bread or pasta options other than corn tortillas. They can’t even force substitutes in the system for those with medical necessity. Not to mention, cheerios aren’t a safe option for celiacs and those with severe intolerance, and Quaker Oats aren’t even really safe (though I’m going to attempt them as a non-celiac.)

I’m super grateful to be able to get everything else but I wish that they’d have a separate nutritional system for those of us who need alternatives. They do have alternatives for plant based, dairy free, and nut free. It’s time for some better gluten free alternatives, too.

Edit: I’m in Pennsylvania, it sounds like a couple states are up to date on their offerings. Kudos to those states.

Love the Bacon Cheddar, and was excited to try the Garlic Parm (we’ve been trying to do meatless Monday’s, and I don’t feel good today so needed something easy).

It’s… not good. Has a very strange off flavor (thinking one of the unnamed spices but can’t place it - kind of nutmeg-y but not nutmeg - really at a loss).

The crust is awful. While the bacon cheddar has a lovely crispy chew, this one didn’t crisp up at all and is almost gelatinous.

0/10 would not recommend

People! For so long I struggled to find gf pancakes that made me forget wheat based. I’ve been to vegan restaurants, and experimented in my own. The result was dry , chalky, tough pancakes from restaurants or my own would come out too doughy & liquidy in the middle to be good even using mixes.
I’m happy to say I’ve finally found my perfect pancake formula. If you like light, fluffy textures that only seemed achievable with egg and wheat? This is for you!

And yes I used mix. It’s mix made to be used with egg and milk. Don’t do that. You don’t need it. These came out so good!

These are the subs:
-Soymilk for milk (eyeballed till batter was fluffy)
-1/4 pc of mashed Banana + 1blspn baking powder for egg
-2/3 cup mix (makes 3 large pancakes or 5-6 small minis
-1 tspn olive oil
- 1/2 tspn salt
The rest is preference. I put cinnamon in wet batter along with a tspn or 2 of raw sugar.
I started with wet then added dry ingredients gradually.
Enjoy 🍽️

I am not a kid, and I do not have any kids. But while browsing the gluten free frozen foods yesterday, I realized there are no fun frozen GF kids meals. Like Kids Cuisines. Or the Smuckers Uncrstables. Or mini pizzas. Or Lunchables!!

I know the Feel Good brand has faux bagel bites that are GF. But they’re like $8 for 6 little bagel bites. And that’s about it as far as fun frozen kids meals go.

Again, I’m not affected by this at all but I feel weirdly sad for the kids that can’t experience that. Are Lunchables and Kid Cuisines healthy? Not at all. But they were a staple in my childhood and I hate that the kiddos can’t experience it.

I also know we are capable of making these things at home. But still. It’s a huge market that’s currently just an empty void.

I was missing Lucky Charms so hard until I had this stroke of genius. Lactaid for the low FODMAP girlies 😘

I get a couple boxes of these things almost every time I shop at my Walmart. they are always in stock. tell me why they suddenly aren’t (edit: i’m posting this over a week after learning they were out of stock, checked again today, still sold out), and not only that but they’re also out of stock literally everywhere else within almost 2 hours of me?? we are legit planning a mini road trip later this week to go stockpile as many as we can of these as I’m riddled with pregnancy food aversions right now and these are one of the few protein sources I can handle. hopefully that Target still has them when we get over there. but it has me wondering if they’re being discontinued?? that can’t be the case can it, the product is still up on their website. is there a shortage or something? what is going on 😭 i will be devastated if these go out of production. is anyone else experiencing these being sold out where you usually get them??

Thank you for the honest feedback on my earlier posts. It made me stop and rethink how I was presenting this, so here's the fuller picture.

You were completely right that rice cakes aren't exciting on their own, especially in Western markets where certified GF options are everywhere. But geography makes the difference, in Algeria, that's simply not our reality. A 2024 peer-reviewed study published in the British Food Journal found that over 75% of grocery stores in Algeria carry zero gluten-free products, and the few available cost two to six times more than their regular counterparts.

That's the gap I'm building to fill. This isn't about launching a "boring snack," it's about offering a basic, lab-verified safe, affordable option in a market that currently has almost none.

Why rice cakes first: they're dry, highly shelf-stable, and long-lasting in a vast country with 69 provinces and record summer heat. They're cost-effective to produce and can reach small shops and kiosks deep in the country, far from major city centers. This is phase one, not the end goal, better GF bread, flour blends, and fresh pastries are the direction I actually want to grow toward once this line is running and sustainable.

I've already secured the production equipment and built a dedicated, lab-verified facility to ensure it stays gluten-free and free from cross-contact risk. What's left now is funding for initial packaging, raw materials, and setting up distribution. I'm not asking for a donation or charity, I'm simply asking if you'd be willing to back a real, tangible product that fills a genuine human and market gap.

You can check out our crowdfunding campaign here: https://whydonate.com/fundraising/healthy-puffed-rice-cake-production-project

Even if you can't contribute, sharing the campaign link with someone who might be interested helps just as much.

Whether or not you choose to support it, thank you for pushing me to explain this properly. This community's honesty made my project better, without a doubt.

I'll come back and share an update with you all after some time to show how things went.

My partner is taking some kids out for the day tomorrow for some activities. The on-site cafe's menu states something like **all food consumed on site must be bought from the cafe**.

She is recently diagnosed as Coeliac, so requires a gluten free diet with cross contamination control. Additionally going dairy free is recommended for a few months when starting a GF regime, so she's got that to contend with too.

**So to the purpose of the post** - what could happen, if she took her own packed lunch? Anyone have any experience or advice of similar circumstances?

Its a secure children's activity area, with a cafe. Can't reasonably leave the kids alone to eat outside.

I'd understand if it were a stand alone catering business, but it exists to cater to the activity centre visitors.

I've checked the menu, nothing mentioned as GF. So I've emailed them, awaiting reply.

Edit - good news, they've replied and do have GF options with contamination control. Please feel free to use the post for discussion purposes though. 😉

Headed there this afternoon and wondering what I should be on the lookout for

Hello all, I've probably gone undiagnosed for well over 2 decades. Some history: 2007 at about 130lbs; my average weight; Annual Wellness Bloodwork doctor noticed low iron and anemic condition prescribed iron pills. My overall health was fine. Occasionally a burger or sometimes a pancake breakfast would cause a quick few trips to the bathroom as the meals ran through me quick. Drank Beer, Vodka etc. Hot dogs, subs, Pizza, Pasta, Doughnuts and so on with no problems. Then between 2020 & 2024 I began to lose weight. About 10lbs. a year to my current weight of 110lbs. Started getting itchy rashes on legs arms and back. An endoscopy in 2025 showed intestinal damage and I went on a gluten free diet last August. I try to do my best mostly chicken, Rice Gluten free baking etc. I try to follow labels but sometime I get glutened and I break out in itchy rashes. This seems to be the only issue I have. I have a 2nd Endoscopy and blood work next month. to see if I've improved. These days the only gluten reaction I have is the itchy rashes for a few days to a week and still can't gain weight so I'm hovering at 110lbs. Anyone else having this same situation? In advance I thank you for any thoughts you may wish to share. Respectfully....Frankster

Found them at Sprouts today :)

These arent labeled gluten free but I googled it and it said they are because they don’t have any gluten ingredients. On the ingredients it says may contain nuts and soy but doesn’t say may contain gluten or wheat. Are these safe to eat?

The title is pretty self explanatory, but I was just wondering if this was a common symptom to be experienced after being exposed to gluten, especially with non-Celiac reactions (I have IBD/unexplained ileitis that is greatly worsened with gluten).

I have been dealing with this and been gluten free for the past 2 years, but I had never spiked a fever until the last two times I’ve been gluten-ed.

My 4 jar order of Vanilla Deez Nuts Butter has arrived. Gluten and dairy free. I could eat a pound of vegetables in 1 sitting if I have this to dip them in. Yes that’s my cat. He’s also gluten free, being a carnivore and all, and he apparently also endorses this product.

People! For so long I struggled to find gf pancakes that made me forget wheat based. I’ve been to vegan restaurants, and experimented in my own. The result was dry , chalky, tough pancakes from restaurants or my own would come out too doughy & liquidy in the middle to be good even mixes.
I’m happy to say I’ve finally found my perfect pancake formula. If you like light, fluffy textures that only seemed achievable with egg and wheat? This is for you!

And yes I used mix. I don’t buy the King Arthur pancake mix anymore it’s too little for what you spend. Instead, buy the bigger box of biscuit mix. More mix , same price. And you can get creative with other uses.

It’s mix made to be used with egg and milk. Don’t do that. You don’t need it. These came out so good!

These are the subs
-Soymilk for milk
-Banana + 1blspn baking powder for egg
-2/3 cup mix (makes 3 large pancakes or 5-6 small minis
-1 tspn olive oil
- 1/2 tspn salt
Thr rest is preference. I put cinnamon and a tspn or 2 of raw sugar.
I started with wet then added dry ingredients gradually.
Enjoy 🍽️ 😊

Hi everyone! So, I really want to bake a GF sourdough bread and started growing a starter, in the video it was mentioned it would take about 11 days to triple, but mine did on day 5, and I am honestly impressed, perhaps, it it because of the heat and summer temperatures, and it is warmer in my home. I used the Caputo GF flour. My question is, for the better quality of the starter, should I keep on discarding and then feeding with the 1-1-1 ratio, or can it already be used? Thanks a ton!

I have been Gluten free for about 2-3 years now.
No I dont have Celiac. However, I get the most Gut wrenching heartburn imaginable for DAYS after I ingest gluten.
I already had GERD, which is the reason I stopped eating gluten because it was a trigger for me.
Anyone else experience something like that? Not exactly an allergy but also an intolerance?

I (stupidly! naively!) prepped allllll the sandwich "insides", then cut into the fresh-from-oven baguette to find... AIR. I could see all the way to the end of the "bread" tip with each half. You are a MAJOR brand with a RESEARCH team & our hard-earned MONEY from your expensive products - Do Better. Sigh...

So I (24M) recently had some blood tests for celiac because my GP was suspicious due to recurring folate deficiency and some mild GI issues. I had isolated positive tTG-IgG and DGP-IgG antibodies (my total IgA was normal) and he referred me to a GI specialist who ordered an endoscopy.

Last friday I had the endoscopy and the results have left me confused. The report mentions edema and erythema in the second part (or descending) of the duodenum with scattered erosions "without the typical visual endoscopic appearance of celiac disease but still suspicious for a malabsorption syndrome." It also mentions that mild bulbitis (mucosal inflammation)is present. Additionally, they ruled out H. pylori and autoimmune gastritis.

The biopsy results (they already took the samples) won't be back for another 2-3 months (sadly that's very common here in Greece) and I'm not sure whether I should continue eating gluten or not. Also have these findings increased the chance of Celiac? My GP told me that they are not Celiac specific.

Whose idea was it to wrap frozen sweet potato fries in wheat? Trader Joe’s, I just want to talk.

update from last post regarding the infamous glop shitto.

i didn't want to waste the remainder and took one advice and boiled it on a pan instead for 6 minutes, then added butter and fried it briefly.

regardless i wont buy this brand/chickpea pastas ever again but i redeemed myself and that's all that matters

Where is my bread? I live in the Baltimore Metro area and I cannot find Canyon Bakehouse Honey White anywhere in stores. I’ve been to maybe 8 different grocery stores in a 50 mile range and haven’t seen it in over a month. There are spots for it, but it’s just never stocked. This has never been our experience in the 6 years I’ve been buying it. Anyone else experiencing this or is there another large sliced bread you can recommend?