lpellegr

Last year I took a Bob and Ruth tour of Scotland, Ireland, and Iceland. Bob and Ruth are a couple who go along, and Bob arranges ahead of time for meals to be gluten-free, then rechecks with the restaurant staff before every meal, which sometimes leads to some last-minute changes. It was fun -...

Good luck, and thanks, however, you'll have to take the word of the restaurant that something is totally gluten-free because you won't have a physical reaction to indicate cross-contamination. At least you'll be able to look at menus and processes and see where some of our difficulties lie. Make...

Slightly tangential to the original topic, but you can make surprisingly good individual pizzas using frozen hash brown patties as "crust". Bake as directed until crisp, then top and heat until the toppings are done. You might need a fork to eat them, but it works.

Is there xanthan gum in your recipe? That would help a lot. I know I have posted Bette Hagman's vinegar crust recipe here a few times - that one works very well for me.

Also know that bagged dry beans often are contaminated with grains - I have found that I have to pour them out, sort through them, and wash them thoroughly before cooking. They are transported and bagged in the same equipment as barley and other dry bagged products, so it wouldn't surprise me if...

It may not be the ingredients of the candies that contain gluten. Since some of their candy contains gluten (there's probably malt flavoring in the rice krispies in the crackle bars), chances are that there is cross-contamination of the manufacturing or packaging lines. Even though they clean the...

Russian Cabbage Borscht from the original Moosewood Cookbook, with a big plop of sour cream, and drop biscuits from "Artisanal Gluten Free Cooking". Mmmmmm.

Thanks for doing the work! I should have known that someone here would know what the sequence was and how to BLAST it. Maybe the older wheats had low enough amounts of the proteins to not be a problem, but our guts aren't adapted to what's in the modern wheat for sure.

Evolution will only breed you out of existence if your mutation is something severe enough to prevent you passing on your genes. Gluten-sensitive people still are able to have plenty of kids, for the most part, even if their bloating and gas make them occasionally unattractive .

Speaking as a scientist: modern wheat has been bred with multiple copies of the chromosomes (DNA, genes) that exist in old forms of wheat. It's possible that the older forms of wheat produce less of the gluten protein than do the modern varieties because of having fewer copies of the gluten genes...