Gluten Free Article

Yeah, anything requiring gluten-free flour blends is generally worse for you than plain ol' wheat (celiacs excepted). I cook gluten-free for my legit celiac father-in-law and it can be equally healthy as my usual food (a mix of meat, potatoes, and veg) or worse (gf pasta, rice noodles, etc.). Doing it for funsies is so strange - it's expensive, unless you just give up all gluten-containing foods. And beer. Who gives up beer for no reason?

Try reading the article. It makes having a discussion so much more fun.

It takes a lot of sugar and fat to get passed the lack of gluten. Mmm, gluten.

1shedev wrote: »

I have Celiacs and have been gluten free since 2010. Here's the ingredient list from 2 forms of my pasta, spaghetti and fusilli, corn flour and water. No added sugars or oils. Eaten in moderation, this does not harm my non-celiac spouse. Excessively eating cakes and cookies isn't great for health, no matter what they are made of. There are many ways to be gluten free that do not rely on replacement products.

I made homemade brownies once and posted about it on Facebook. My gf friend took my recipe, leaving everything else the same, and swapped out flour with her own gf flour blend. She said they tasted exactly like a regular brownie. I wish I had the nutrition info, but I can't imagine the calories were blown up by so much as to equal the gf brownie in the cafeteria. It's definitely more sensible to learn to make your own, or at least compare nutrition info before buying factory-made gf stuff. Because seriously. 500 calories for a brownie that wouldn't fill my tooth is nanners.

GottaBurnEmAll wrote: »

PaulaWallaDingDong wrote: »

1shedev wrote: »

I have Celiacs and have been gluten free since 2010. Here's the ingredient list from 2 forms of my pasta, spaghetti and fusilli, corn flour and water. No added sugars or oils. Eaten in moderation, this does not harm my non-celiac spouse. Excessively eating cakes and cookies isn't great for health, no matter what they are made of. There are many ways to be gluten free that do not rely on replacement products.

I made homemade brownies once and posted about it on Facebook. My gf friend took my recipe, leaving everything else the same, and swapped out flour with her own gf flour blend. She said they tasted exactly like a regular brownie. I wish I had the nutrition info, but I can't imagine the calories were blown up by so much as to equal the gf brownie in the cafeteria. It's definitely more sensible to learn to make your own, or at least compare nutrition info before buying factory-made gf stuff. Because seriously. 500 calories for a brownie that wouldn't fill my tooth is nanners.

Those might have been maybe made with almond flour? That's all I can think of for being that ridiculously caloric. Or a nut butter type thing.

Because brownies with just a flour substitute are pretty much one of the easiest things to make gluten free. They're pretty forgiving.

I'll have to look at the ingredients next time. All I saw was the calorie count and I dropped it like a hot potato.

PaulaWallaDingDong wrote: »

GottaBurnEmAll wrote: »

PaulaWallaDingDong wrote: »

1shedev wrote: »

I have Celiacs and have been gluten free since 2010. Here's the ingredient list from 2 forms of my pasta, spaghetti and fusilli, corn flour and water. No added sugars or oils. Eaten in moderation, this does not harm my non-celiac spouse. Excessively eating cakes and cookies isn't great for health, no matter what they are made of. There are many ways to be gluten free that do not rely on replacement products.

I made homemade brownies once and posted about it on Facebook. My gf friend took my recipe, leaving everything else the same, and swapped out flour with her own gf flour blend. She said they tasted exactly like a regular brownie. I wish I had the nutrition info, but I can't imagine the calories were blown up by so much as to equal the gf brownie in the cafeteria. It's definitely more sensible to learn to make your own, or at least compare nutrition info before buying factory-made gf stuff. Because seriously. 500 calories for a brownie that wouldn't fill my tooth is nanners.

Those might have been maybe made with almond flour? That's all I can think of for being that ridiculously caloric. Or a nut butter type thing.

Because brownies with just a flour substitute are pretty much one of the easiest things to make gluten free. They're pretty forgiving.

I'll have to look at the ingredients next time. All I saw was the calorie count and I dropped it like a hot potato.

Here's the info from the package:



My brownies have butter, flour and sugar as the main ingredients, and 1/16 of a 13x9 pan comes to 242 calories. I haven't made them since I started tracking so I don't know what they weigh.

PaulaWallaDingDong wrote: »

PaulaWallaDingDong wrote: »

GottaBurnEmAll wrote: »

PaulaWallaDingDong wrote: »

1shedev wrote: »

I have Celiacs and have been gluten free since 2010. Here's the ingredient list from 2 forms of my pasta, spaghetti and fusilli, corn flour and water. No added sugars or oils. Eaten in moderation, this does not harm my non-celiac spouse. Excessively eating cakes and cookies isn't great for health, no matter what they are made of. There are many ways to be gluten free that do not rely on replacement products.

I made homemade brownies once and posted about it on Facebook. My gf friend took my recipe, leaving everything else the same, and swapped out flour with her own gf flour blend. She said they tasted exactly like a regular brownie. I wish I had the nutrition info, but I can't imagine the calories were blown up by so much as to equal the gf brownie in the cafeteria. It's definitely more sensible to learn to make your own, or at least compare nutrition info before buying factory-made gf stuff. Because seriously. 500 calories for a brownie that wouldn't fill my tooth is nanners.

Those might have been maybe made with almond flour? That's all I can think of for being that ridiculously caloric. Or a nut butter type thing.

Because brownies with just a flour substitute are pretty much one of the easiest things to make gluten free. They're pretty forgiving.

I'll have to look at the ingredients next time. All I saw was the calorie count and I dropped it like a hot potato.

Here's the info from the package:



My brownies have butter, flour and sugar as the main ingredients, and 1/16 of a 13x9 pan comes to 242 calories. I haven't made them since I started tracking so I don't know what they weigh.

WOW! They'd better taste freaking amazing!

Sugar and butter being listed first probably have something to do with it.

It looks like fudge, not a brownie.

When I hear people in the gym spouting, "oh you should go gluten free", makes me think about all the people who sanitize everything in their home all the time. Being "exposed" to non lethal things helps the body to adapt.

A.C.E. Certified Personal and Group Fitness Trainer
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Been in fitness for 30 years and have studied kinesiology and nutrition

PaulaWallaDingDong wrote: »

They recently added a few gluten-free treats at my employee cafeteria which are made by an outside vendor. It's awesome for the people who want sweets but can't have gluten. As a confirmed glutenvore, I just wanted to see how they tasted. Picked up a brownie smaller than the palm of my little baby hand, turned it over to read the label, and....500 calories? Are they insane? Why? Why would you eat that just for the sake of avoiding gluten if you don't even have to?

And now you know why I - a celiac disease diagnosed human - bake my own desserts and some breads. I refuse to add extra fat and sugar to get good taste. That's what spices and vanilla are for.

What's the joke? Everyone in California is so afraid of gluten you can rob a bank with a bagel.