Porta Celi
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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995
Everything posted by Porta Celi
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Ennis, great idea. My first post in this website was very much related to yours, but it was blocked due to an issue of self promotion. I am gluten and dairy intolerant, allergic, whatever and have been successfully baking and cooking for people with similar issues for the last 2-3 years. I posted my FB and Instagram pages just in case anyone could benefit...
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(BIG) MAYBE. Regulations are necessary to establish a common foundation with basic allergens removed from the recipe (gluten, dairy, nuts, eggs). If FDA starts regulating EVERY SINGLE POTENTIAL ALLERGEN (Soy, fruits, other nuts, natural additives/flavors, honey, the air that we breathe, the water that we drink, etc., etc., etc.), there will be NOTHING left...
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I've baked scones before and they came out pretty good too. This was the third/fourth attempt to making cinnamon rolls and, according to my wife, they were pretty darn good. I believe that making a couple more changes to the last recipe, they will be as good as the glutenous kind. I was born and raised in Sevilla, Spain, so bake goods such as scones, cinnamon...
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Smart Food Services in Idaho Falls, ID carries several gluten-free single and flour mixes from Bob's Red Mills in the 25 lbs bags. I bought several bags before the mad rush. They were out of stock for about 10 days, but now they are back to normal. Staying at home with plenty of everything gives me an opportunity to practice and get closer to my baking goals...
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It is true and I'm also thankful for that. Most of all, I'm grateful for the abundance of ingredients and recipes that can be used to experiment with and be able to produce your own goods. I don't know if it will happen, but one of the wishes in my bucket list is to go to a Cordon Bleu like pastry school and learn how to bake gluten-free croissants that look...
