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Where to find Gluten Free Food for Disater Relief after a Hurricane


Armanda

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Armanda Newbie

My name is Armanda, I have celiac and when Hurricane Irma came through we lost everything in our freezer and fridge and have been looking for places that will give out gluten free food and unable to find any, the only things I have found is online that sells things but when a person doesn't have any money what are they suppose to do especially if they lose all of there gluten free food because of a hurricane are we suppose to starve, do they not care about us. If anyone knows of places that are giving out gluten free disaster relief food in Lakeland Florida, winter haven Florida or Auburndale Florida please let me know.


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Ennis-TX Grand Master

We had some discussions about it here https://www.celiac.com/forums/topic/119258-celiacs-in-shelters/?tab=comments#comment-981743

This was primarily about Harvey but the last post brought up a new food bank located in the middle of the united states that specializes in helping people with these issues. I honestly would love to ship you some stuff from my bakery, but I did a big donations with all profits from the past few weeks and any spare money I had going to the San Antonio Food bank.

squirmingitch Veteran

Here are some links for you. You can eat foods that are whole foods you know. Just look at the ingredients list & make sure it does not contain wheat, barley, rye or malt.

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    • trents
      Yes, if you are convinced gluten is causing you problems then it would seem to come down to NCGS but you may also have other intolerances.
    • Scott Adams
      There are huge categories of gluten-free foods, are there any particular types of foods that you are trying to find?
    • Roses8721
      Ended up demanding HLA and I’m negative for both. So assuming this is NCGs now? PCP seems unsure and GI is referring to genetics which I don’t get.  about to lose my mind
    • olivia11
      suggest me best gluten free food thank you
    • olivia11
      You are definitely not alone aftertastes and denser interiors are really common with gluten-free baking. Oat and tigernut flours are great choices, and tweaks like extra egg or adjusting hydration are exactly the kind of trial and error that usually leads to better texture over time.
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