“GLUTEN FREE—Ideal for Bread Machines”


  1. Captain DaFt says:

    I find all this fuss about gluten a bit ironic.
    I have an old (1976) health food book, that gave a recipe for extracting gluten from wheat to use a healthy alternative to meat for vegetarian diets.
    Wouldn’t surprise me if they discovered in a few years time, that it’s something else causing the symptoms instead of gluten.
    (“Well, it was used in all the tests as a binder, and we just assumed it was harmless!”)

  2. Ben Ieghn says:

    My Gastroenterologist Specialist told me he was 99% sure I was a celiac and I only needed to endure a colonoscopy and upper endoscope procedure to confirm his certainty – I now enjoy a daily intake of Gluten-filled bread…with the certain knowledge that I am 100% not a celiac…

  3. Sean says:

    Friends who do have actual Celiac Disease and wheat allergies are very torn over the gluten-free craze. On the one hand, there is suddenly an enormous variety of food to choose from after decades of rice crackers.

    On the other, restaurants no longer take the requirements seriously, assuming that anyone who wants gluten free food won’t be able to tell. Marketing has also taken over the “Gluten free” isles. Instead of being able to trust such labelling, you now have to look much more closely. One friend mentioned a package of “Shortbread Cookies dipped in GLUTEN FREE Chocolate”. The Gluten Free bit was, of course, in much larger print than the rest of the label.

  4. Some people just can’t be pleased! They finally get something free – gluten, or whatever it was – but they complain and refuse to accept any of it!

    Jeffery Hodges

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