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Showing content with the highest reputation on 06/03/2018 in all areas

  1. 2 points
    I appreciate you taking a stand on being safer in the kitchen. I have celiac and it seems almost every time we eat out I have a reaction no matter how many questions we ask or how specific we are. symptoms vary from severe migraines to...
  2. 1 point
    Hello, everyone! I currently work at a small restaurant where I make sandwiches. We have griddles where we toast all breads and I was told to toast our gluten-free bread on the same griddle and place them on the same racks as the other breads...
  3. 1 point
    Still says contains wheat, hydrolyzed can be gluten free...and nothing about testing. >,> does not matter to me I do not eat potaotes anyway and they have corn oil and milk derivatives. BUT as a side of caution I would still never...
  4. 1 point
    The FDA has issued rules on the labeling of foods as gluten-free. The standard is less than 20 PPM of gluten. The FDA set that level because their studies showed most people with celiac do not react to foods with that level of gluten....
  5. 1 point
    I have a limited choice of bread makers, only one of them has a gluten free setting, but it's a cheap one with no reviews. So, I'm wondering if it matters much if is has a gluten free setting? Never made my own bread before, but I'm willing...
  6. 1 point
    I was asked to add this additional info about having a rash and having a gluten issue. These are my personal observations based on my readings and experience. 1) If your rash responds to gluten, it is a gluten-related rash. 2) You can...
  7. 1 point
    Okay, in addition to the gluten intolerance, I have now been told that I cannot have casein. My son is autistic and doesn't consume casein, but I didn't know that I should avoid it as well. I can handle the almond milk, and even the soy...
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