Lightforth

I'm very happy for this thread! I'm new and I just made spaghetti last night with De Boles rice spaghetti. OMG it was NASTY. Weird tasting and like a thick glutinous sludge in my mouth. BLEAH. Sorry I have nothing to contribute as I'm still experimenting, but thank you all!

Hi all, I'm new. I just started my gluten-free lifestyle today and I need some help in figuring out how to care for my kitchen. My husband is not interested in going completely gluten-free, so we have glutened products around. I do most of the cooking, so I can control making dinner gluten-free and he's cool with that. But he does use regular whole-wheat...

I can confirm Red Lobster. My adoptive mom is celiac (and I'm just starting to eat gluten free), and it's one of our favorite places to eat. They have a gluten free menu she requests every time we go there. She's never had a problem with getting sick from there, so they seem to be pretty good about watching out for cross-contamination as well. Or at least...