From experience, most GF beers taste like 5h!t and don’t match the G version. I’ve given up on GF Beers and switched out to Cider, Red Wine and Whiskey… It’s just one of those things, no sub for the real thing. Maybe in time it will change but for now… meh.
It’s not a bad idea for flours in general as the oils will go rancid after a while at room temp, and rancid oils not only give an off flavor but are quite unhealthy to consume.
Ironically, your post being the least useful overall. I’m so tired of social networks everybody wants content for free and nobody wants to be the ones contributing. The absolute sense of entitlement these days is wild to me.
Im going to throw up a few posts between two different communities soon as I can. I don’t and never said I expected content for free nor was I entitled about anything. If you knew who I was then you would know the content I have produced. I was simply expressing my opinion on how I think most of the content here is of poor quality after first joining here. I didn’t join to harp and sew chaos. I came to improve and be a part of this community. It was like 1 to 3 am when I posted this from bed. So rushing up to post good brands and items wasn’t high on my list of to dos.
Welcome! You mention some good ideas for content. I look forward to your product reviews and FAQ write up for newbies. I hope this community grows to include active discussions and becomes a wealth of info.
All of the existing posts are just fine though. Let’s not discourage anyone from posting and sharing in their own manner such as recipes. It would be great to see more high effort posts of any kind!
Not sure about other users editing the same post but starting a discussion around GF 101 or “stuff you wish you’d known” could be a good place to begin.
Neither will this one? Post stuff yourself, like links to good recipes or a product you use, that’s really easy, easier than writing this post which is also pretty obvious.
This community hasn’t really gotten going yet and so far is mainly a collection of recipes.
If someone new was going to make the food off these posts they’d likely get sick
I wouldn’t suggest a sparse community on Lemmy to be your #1 source for information on living with Celiac disease, either. If you’d like to see content like that here, why not post some?
I will try to post some when I can take photos. While this community is sparse and I get your sentiment its still a link in the chain of resources for a newcomer or veterans alike to learn so it could provide great value. I just think the current posts when a potential new member glances through this community as is. Is off putting and not realistic which greatly hinders the growth. It just comes off as influencer like and unuseful. I’m not hating. Believe me. I’ll get some posts up, I just looked at this community and this was my first post.
I’ve been in the glutenfree and celiac subs on reddit for 5-6 years so I guess I could summarize the types of posts people see there regularly. The two subs are a little different, but there are posts about:
product/restaurant endorsements
product warnings
venting about restaurants/family/being glutened
"do I have Celiac" and questions about diagnosis
"I was just diagnosed"
photos of food
photos with recipes
questions about a product
questions about treatments
questions about reactions and symptoms
Photos of food and recipes are good to kick it off, and I could share some of my favorites, and favorite GF products that people might not know about, or online suppliers. As far as general tips, I don’t know what would be useful or what people would be interested in, but I can answer questions and certainly commiserate.
Seems like mostly an ad for their gluten free flour. I’m not opposed to it if it’s genuinely better than the alternatives. Gotta get the word out somehow.
Anyone use this flour? Is it distinctly better than the alternatives?
that site was just the first recipe. everybody has a good flour replacement. we use Bobs Red Mill usually. changed to just a search for gf wonton. someone will complain about google… eh
First time I had cornbread in Texas the peppers shocked me. I usually replace the (wheat) flour with masa harina just because it tastes so much better that way, tho. One pan uses a pound of butter and a quart of buttermilk. It’s at the other end of the house, but we’ve got a damn good recipe.
glutenfree
Hot
This magazine is from a federated server and may be incomplete. Browse more on the original instance.