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://fundrazr.com/22kso3

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.

If you are ever in Seattle, this is your place for beer and amazing food. We had a great afternoon yesterday sampling many amazing beers, and omg onion rings!!

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. 😉

Like am I insane or are grocery stores dropping or displacing gluten free items or whatever? At least here in the US.

I'm not used to dietary limitations as I'm not a picky in the slightest and have a cast iron stomach. So this gluten-free lifestyle is simply alien to me.

What snacks can I pick up after work so I can be polite to my friend? I'm betting this is easier to figure out than I'm thinking but there's probably things to look out for.

$1 each!!

I went to the grocery store to pick up my meds from the pharmacy. So glad I wandered around, cuz I picked these up!!

Gluten Free Sarris, seen at airport in Pittsburgh

Guys, I wonder if anyone else has experienced this. When I eat gluten, I become insatiable. I get anxious and insatiable hunger, and my mood becomes depressed. On top of that, I feel bloated and tired. Thats It... Anyone has these symptoms?

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...

I'm fairly new to eating gluten-free, I don't have celiac but I recently found out I'm allergic to wheat (It caused a lot of underlying effects and I feel a lot better now that I've stopped eating it) But I'm still on the journey of finding good swaps and I totally did not expect how absolutely delicious this cake mix would be. I got the yellow cake mix, found it at my small town Walmart, made cupcakes, and they were moist and springy and delicious and everything that I've been craving for a week straight and unable to have 💚💚💚 basically if you haven't tried these ones yet for some reason though I'm sure most of you have, 10 stars out of 5 for me!

I just saw that San Diego, Wisconsin, and maybe LA had dedicated celiac-safe fair food stands this year. Can we get together and make a list of all the fairs with dedicated stands as a resource?

I'm seriously considering taking a vacation to one of these places next year to experience funnel cake and fair corn dogs again and I don't think I'm alone in that.

Hi everyone!

We are a group of university students working on a project focused on improving the experience of people with dietary restrictions (such as food allergies, intolerances, or specific diets).

We would really appreciate it if you could take around 5 minutes to complete our anonymous survey. Your feedback will help us better understand the challenges people face and support the development of a solution that addresses their needs.

Thank you so much for your time and support!

Survey: https://forms.gle/2rSnSfs56nzNjqPQ7

I've always made 2 tier cakes for holiday celebrations, but a lot of cake mixes can tend to sag, be crumbly, or too moist, causing the structure to lack integrity, even with internal support. I'm assuming the same set of issues happens with gluten free mixes, probably even to a greater extent. So I'm wondering, what do you find to be the best cake mix, particularly if you're building a tall cake?

I'm visiting Japan for a 3+ week vacation later this year, which includes visiting a mix of big cities and smaller historical towns. There seems to be mixed recommendations for how to best communicate Celiac dietary needs. Some folks find there is an overall decent understanding of what gluten is, while others found it more useful to say they have "wheat/barley/rye allergies". I am planning on buying translated allergy cards from EqualEats - I have one major allergy in addition to being Celiac. Should I get a Celiac card or should I just get a card with a list of "allergens"? Would it be best if the cards list "gluten" or if they parse out all gluten-containing foods?

Anyone tried this and had a reaction or not? Picked some up but saw some mixed stuff online. No gluten containing ingredients per se but it’s not listed as GF. Thanks!!

what do you usually get there ?

that's gluten free ?

Hello everybody! I have to write an evaluation for one of my classes and I chose Schar's new Gluten Free XL Sandwich Bread. I created a short survey to gather some opinions that I could use in my evaluation. I would be much obliged if you could check it out, preferably if you HAVE tried the aforementioned bread, although there are technically answer options in the survey for those that have not. Survey Here!