>go over to parent's house for pasta dinner
>pasta tastes mushy and vaguely of fish
>"ayo mom what brand of pasta is this? It's kinda weird"
>"oh it is gluten free, we decided to start eating healthier!"
I unknowingly ordered a sandwich with a gluten free bun and I actually sent it back for tasting off. The waiter had to explain to me that all of their buns were like that
fucking kill me
gluten free pasta is very weird... i've had to cook it for a friend with chrohns before and the trick is to keep a piece out so you can compare the colour. i think most "shapes" need eight and a half minutes on a rolling boil in salty water
if you cook it like normal pasta it just turns into slime, yeah
also its not healthier for you at all, its still simple carbs
you could educate your parents that there's a better alternative than rice/corn flour pasta?
wholewheat pasta has more iron and vitamins, more fibre and is a little less carb-heavy
(brown pasta also needs 9 minutes on a rolling boil, 'al dente' it might be a bit weird the first few times so if you want to give it the extra minute do- but time it or you'll boil out the goodness)
this is assuming you actually care about pasta and this isnt just a bitching thread?
Don't buy the premade shit. You can make it yourself at home easily. Just put some wheat bread in a pot of water and boil for about six hours. The gluten will leech out of the bread and into the water, making delicious gluten water. As a side effect, this leaves the bread without any gluten, so you can dry it out and give to a gluten-free family member or something.
On the other hand, since it's relatively common for cheap omelettes to be made with flour in order to make them cheaper and fluffier, "gluten free eggs" are actually a thing that makes sense.
Given the existence of tricks like that, it's not crazy to think you might need to reassure people that yes, your meat is actually gluten free.
Friend has legit coeliac sprue.
She says the GF fad actually makes it more difficult for her because a lot of things people claim to be gluten free by way of not actually having wheat among its ingredients are, in fact, still contaminated with gluten by sharing prep space with other things.
For example, any deep-fried food sold anywhere in America will nearly invariably have gluten contamination because it's unlikely that any places other than GF-specific stores or processing plants will have separate fryers and worktops for GF food prep.
Many marinades use soy sauce and many soy sauces contain wheat in addition to soy in its ingredients. In fact, most store-bought, factory-made marinades will have hydrolyzed vegetable protein as an ingredient which is a fancy phrase for "gluten soaked in acid." Or maltose, which is made from barley and wheat, as a cheaper alternative to proper sugar. Store-bought/factory made salad dressings will also have these ingredients.
some vinegars, soy sauce, anything that's been 'thickened'
oh hell, someone started replying and did it much more eloquently
i have food allergies and i just can't eat out with them sometimes. it seems too unfair to expect the whole world to cater to every diet under the sun.
coeliac is fucking brutal, i hope she can afford a rich enough diet to get the vitamins she needs.
After diagnosis about a decade ago, she went to culinary school specifically to learn to cook for herself because her mum's a lawyer (now judge) and her father's a congressman, so she had zero experience with home cookery. Everything was takeaway or whatever the housekeeper lady made and she never learned from the housekeeper.
So now, she cooks all her own food and only goes out to eat when she can be sure that she can get things without gluten. For example, I went to a diner with her Sunday last and she ordered a steak, baked potato and wilted spinach. The diner already knows her and her allergy, but she asked that the grill be washed down first just to remind them. They don't mind the extra minute. Since spinach is cooked to order (because it takes literally two minutes) in a clean pan and the baked potatoes are wrapped in foil first thing when they start preparation for lunch service, there's little chance of contamination for her ordering this meal.
But she can't eat out on the road, so when she has to travel, she brings her own food rather than inconvenience strangers with her specific requirements.
Beats me. I'm a fucking baker. I'm not the one with coeliac sprue. I love gluten. All I know is what she tells me.
>captcha asks for pics of french fries
>there are no pics of french fries, just two of plates of penne pasta
all protein will be denatured in your stomach acid regardless
What people are allergic to are certain snippets of gluten created when enzymes from your pancreas cut up the protein structure. "Denaturing" just means loss of tertiary structure, the sequence of amino acids remains the same
>visiting some friends in the city
>after concert we are all pretty hungry
>"Anon, you HAVE to try this place"
>order some hush puppies with a side of mayo
>these hush puppies taste a little bland
>this mayo tastes way off
>mention it to my friends
>"Oh, didn't we tell you? Everything here is vegan!"
How the hell do you order from a vegan place and not notice? That's like one step away from ordering from a shopping mall chinese joint and not realizing it...
>these eggs are terrible
>wat, egg foo yung, why didn't you tell me???