You know what really grinds my gears?!

[Sully]

Umm she usually got the gluten free spaghetti and I can't remember if we stopped going because she didn't really like it as much one she found better gf options or if she just got bored with it but I think it's safe to say it never knocked her socks off. I don't remember trying it though. I'm not sure if it's corporate policy or just our local one but it was pretty wierd having like a personal meeting with the manager to go over everything she was thinking of ordering that night.

Her pasta of choice is the ronzoni (yellow box) and I think she likes it better than the Maggianos but she doesn't try new things unless I buy them and force her too so idk if that's the best out there.

I tried that one someone (maybe apoc) recommended here from trader Joe's and it just kinda sucked. May have been my fault but it all clumped together, got stuck to the bottom of the pot and kinda broke down in the water (water was super cloudy).

I haven't tried any of her pasta that I'd sub out for regular. I'd rather make two different (one gf and one reg) pastas than eat GF most of the time.


Yea, all the sites FAQ for liquors say they're pretty sure you're safe to drink it yet they won't test it or guarantee it while some say they are guaranteed gf and several companies like stoli have and advertise at some bars that they have a GF specific one.



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[.RJ]

wheat-based liquors

mmmmmmm scotch

[SlimKlim]

Try the Bionaturae brand of pasta, it's the best I've found so far, especially when it comes to texture. Comes in a peachy/pinkish package. 

GF pasta in general is more of a pain but I've figured out some tricks, bring the water to a FULL rolling boil before adding the pasta, Stir IMMEDIATELY and frequently to keep it from sticking and clumping up, and never overcook it, it goes to shit way faster than normal pasta. If the package says 8-10 minutes I'm probably gonna pull it around 7 min. 
 
Sounds like the GF-labeled liquors are made using zero-gluten through the entire process, but the Celiac Disease Foundation also acknowledges that all spirits are inherently GF due to the distillation process, the only time you need to be careful is if something is added after the distillation.



Unless gluten is added after distillation, all distilled alcohols are gluten-free. However, US labeling laws prohibit beverages that use cereal grains at any point in the manufacturing process from advertising themselves as 'gluten-free.'


Many people with celiac disease choose to avoid distilled beverages that use cereal grains in the manufacturing process, while many others drink them with no adverse effects.

So, when you do see a 'gluten-free' label on a distilled beverage, it means that no gluten ingredients have been used at any point in the production process.

https://www.celiac.com/articles/222/1/Gl...Page1.html

[Apoc]

bring the water to a FULL rolling boil before adding the pasta, Stir IMMEDIATELY and frequently to keep it from sticking and clumping up, and never overcook it

Also known as the way to cook regular pasta.

The Trader Joe's brand of GF is surprisingly good... and I say that as a total pasta snob. It's way cheaper than the Tinkyada brand we had been buying.

[Sully]

Didn't you say the trader Joe's brown rice version though? That's the one I tried.

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[.RJ]

We had some chickpea pasta the other night as part of our purple carrot meal, and it was pretty fuckin' good. I think most people would fail the pepsi challenge against regular pasta.

[Apoc]

Yes, brown rice pasta.

Sometime I miss the chew of wheat pasta, but I like the texture of brown rice better than wheat when al dente.

[CaptainHenreh]

I'm interested in this Nima thing, detecting gluten at 20ppm is awesome, but 6 dollars per test strip? Yowza. Might still be worth buying, not for checking every meal, but for "emergencies"/people who are like yeah no bread ok (but we still gon' use soy sauce and not tell you).

Gluten free pasta has come a long way, I'm pretty happy about that. With very few exceptions, i can make any pasta dish and nobody knows it's GF.

Now if I could only get a pizza crust worth a damn. </3

(Crossing my fingers that CRISPR will solve this problem in the next decade)

[WRXtranceformed]

There's some great gluten free pizza out there from various restaurants that Rachael likes (she also has Celiacs) but we don't buy dough to actually scratch make them. The Snyder's GF pretzels are amazing though! She made turtles for the holidays with them and nobody knew they were GF

[WRXtranceformed]

Sellers who don't respond to questions / messages on eBay.

So you post a couple of low res pics and a shit description and expect me to buy something that might as well be sight unseen?

[Sully]

Rex, what brand of pasta do you use.

Best pizza so far for taste and cost is Costco I believe. 3pk for $15 and I like it better than some regular frozen pizza. Compare that to $10 per pizza for the one that's carried everywhere (freschetta)

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[Steve85]

We got some gluten free pizza from Costco not long ago that was pretty good. We don't have to do GF so I honestly don't know how it compares to other options. The kids certainly didn't know the difference. IIRC, it was just a cheese pizza so it's open to add whatever you want. It was in the frozen section, came in a three pack.

Which reminds me, it grinds me that Costco is so hit or miss with some of their products. Available for 6 months, becomes a regular in the house and then boom, gone from the shelves...

[CaptainHenreh]

Rex, what brand of pasta do you use.

Depends. For spaghetti I use Barilla, it sticks less, and is a combination of corn and rice flour that I think does a good job simulating the pasta taste, it also only requires a little bit of agitation to keep from sticking. The Great Value brand of GF pasta from Walmart isn't bad either, but the price sends it from "meh" to "ok I'll buy it". I also like TJ's brown rice pasta. Haven't found  good lasagna noodle yet.

[SlimKlim]

Huh, I'm gonna have to check out that Costco pizza, I only really like the GF crust from Mellow Mushroom, and, strangely, The Alamo movie theater.

Wegmans has GF dough, I've gotten pretty decent results from it using a pizza stone, but it's a huge pain in the dick to roll it thin enough.

[CaptainHenreh]

I only really like the GF crust from Mellow Mushroom, 

Wife says the GF crust from MM tastes like parmesan on cardboard. Granted she hasn't had it in a while, but she wasn't interested in paying extra to try it again.

She really likes Vito's GF crust here in town.

[JPolen01]

She really likes Vito's GF crust here in town.

Damn I could go for a slice of pepperoni from Vitos right about now. And some of their garlic knots.

[WRXtranceformed]

Wifey likes the California Pizza Kitchen, Brixx Wood Fired Pizza and believe it or not Dominos GF pizzas the best.

[SlimKlim]

Different strokes I guess, I actively hate the crust Dominoes uses, haven't tried CPK though.

[Apoc]

Does anyone find it odd there is such a prevalence of celiac disease in this sample of people?

[JPolen01]

Does anyone find it odd there is such a prevalence of celiac disease in this sample of people?

Yeah I do. I was going to comment how bad I feel for you guys who really have celiacs or gluten intolerance. You are missing out on so much and have to go through so much just to eat normal food.