roocat
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What Brands of Frozen Bread Dough are Gluten-Free?
roocat commented on Jefferson Adams's article in Gluten-Free Foods & Beverages
Coming back to this year-old article to say that on occasion I've found gluten-free pizza dough in the deli section at Aldi. Their gluten-free selection is quite variable, but when they have it, it's pretty decent. I could see baking it in a small loaf pan as a bread. -
roocat reacted to a post in a topic:
Gluten Free Diet and Poor Assumptions
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McCormick and Other Brands of Gluten-Free Taco Seasoning
roocat commented on Jefferson Adams's article in Gluten-Free Foods & Beverages
The problem with all these seasonings is that even if they are gluten-free, they are mostly salt. Far better to mix your own and control the sodium content than rely on any of the commercial mixes. -
Top Gluten-Free and Gluten-Removed Beers
roocat commented on Jefferson Adams's article in Gluten-Free Foods & Beverages
Best in beer is always up to personal taste, of course. Personally, I think the best on those lists are the beers from Green's. Of the others listed, while you included part of their line, you left out what I consider to be the best of the Glutenberg beers, namely their stout. It lacks the chewy mouth feel of Guiness (oh to have a gluten-free Guiness!), but... -
Top Brands of Gluten-Free Pasta
roocat commented on Jefferson Adams's article in Gluten-Free Foods & Beverages
Banza pasta (chickpea) is delicious, and available affordably in large packs at Costco. Aldi has several lentil and bean based gluten-free pastas that are also tasty and affordable. I would suggest staying away from ZenB just because their advertising is total bull. They constantly imply that other pastas are not plant-based, when of course all pastas are... -
Exactly. I'm 65. Diagnosed when I was around 2. Been eating gluten-free a long time. I choose what risks I take, and generally do just fine. If I have problems with a meal, I know who to blame. There is no permanent damage from a single exposure in someone who is otherwise healed and sticking to the diet.
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These days I believe restaurant workers, at least in higher-end restaurants, are sufficiently well trained. They handle other types of special diets, whether those of necessity or choice. The problem with restaurants and the gluten-free diet is, rather, the fad nature that it has acquired. Too many people sit down, go through a huge to-do about needing something...
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I believe I read about this case previously. My guess (and that's all it is), is that he verified that the soup base was gluten-free, but that, instead of prepping him a new bowl, they simply took the crouton off an existing bowl. If that crouton sat on the soup for any length of time at all, the soup would have been contaminated with crumbs. That being said...