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Gluten-Free Foods, Products, Shopping & Medications

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Share info on about GF products, medications, cosmetics, etc., or warn others about dangerous ones. Which ingredients are safe and which are not? Food labeling issues and legislation.

17,859 topics in this forum

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  1. What is Healing Clay?

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    • 163 views
  2. Corn no good?

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    • 138 views

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  4. Canyon bakehouse bread ?

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  5. is jasmine rice ok?

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  6. Feel really weird on gluten free

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  7. I can't do this!

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  8. Hemp and Gluten wtf

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    • 3,699 views
  9. Allergy Medicine Help 1 2

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    • 22,553 views
  10. Sertraline?

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  11. Gluten-free medications how find info

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  12. Frontera Frozen Chicken Fajita Bowls

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    • 159 views
  13. Refried Beans

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    • 112,782 views
  14. Mushrooms grown on oats, safe?

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    • 203 views
  15. Frozen veggies, safe?

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  16. Ice Cream without corn syrup in it?

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  17. Gluten free frozen fries?

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    • 10,290 views
  18. Skinned and peeled baby carrots

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  19. best gluten free elbow noodles?

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  • Forum Discussions

    Nothing bakes as well as the old cast iron wood stoves my grandma used on the farm. The thickness of the oven chamber walls was much greater and contributed to more even heating.
    Convection definitely wasn't optimum.  I only used it a few times, but as I recall things just didn't bake evenly or completely and it was harder to get the insides cooked right.  I remember doing some things where the inside was still batter while the outside was overdone.  The circulating air dried out the crust, I think.  Later I read that convection was more for roasting meats, etc.  Supposedly it's...
    I actually read about it. That when baking, convection should be turned off. But I didn't know if it actually affects the baked goods or not. From your experience it does? In what way they didn't turned out right?   Anthony