Sesame Ginger Chicken Fried Rice
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Debated buying this for my friend with celiac
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Although this mon should appear later in the region, I went ahead to redesign this for a contest on Instagram. It's my old bread bird redone.
Dough's stretchiness is often attributed to gluten, but gluten is not just one molecule but quite a few proteins stuck together. Specific parts of gluten such as gliadin makes the stretchy part, and gliadin and glutenin are the parts that are taken out for gluten-free products.
The evolution showcases the Maillard effect which is when food turns brown as one cooks it. During the browning, amino acids from proteins meld with the surround sugar to make flavonoids which add flavor. Cooking at too high of a temperature can form harmful acrymalides, so it is suggested to heat food at a low temperature for this effect.
Doughling (Fairy): A Doughling's body is very malleable as it can be squished into the ground, but they manage to get back up. Doughlings emit an enticing smell, but many avoid eating them because they can be choking hazards.
Malloaf (Fairy/Fire): Inside a Malloaf's body, there is a heat that helps form specific chemicals to attract others. Malloaves puff out their chests to look bigger and become warmer as they prepare for combat.
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Starbucks may no longer be gluten free for you if it was safe previously. They added oat milk as an option just recently and it is not gluten free. It says ”100ppm" on their site, which is 5x the limit by even the FDA's poor standard.
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Since the topic of Celiac has come up on my blog, could people please stop mocking stuff like gluten free cosmetics and lotions?
Gluten is used as a binding agent in a ton of products, and while no it can't be absorbed through your skin if its in a lotion that's especially one that's on your hands or face, or a lipstick you're wearing, its extremely likely that it will transfer onto anything you eat and get ingested.
I have to buy gluten free sunscreen because if I don't I end up glutening myself and everything I touch; and then I end up sick as hell.
It's not about a fad its literally necessary for me so I don't get severely ill and its really frustrating to see people constantly laughing about others with celiac getting excited about a safe product or who have made lists of safe products for others to use.
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unsure if it really counts but in response to the "things ableds have happily thrown disabled people under the bus for" post in a class im in they told us that "gluten free labels are there for no reason other than to drive prices up" and as a person who CAN'T eat gluten because of their disabilities i agree that making stuff w/o gluten more expensive sucks ass but also. no reason? no reason at all? when i brought up that i couldnt have gluten and one of the reasons was probably to say that. well. THERE IS NO GLUTEN IN THIS PRODUCT the teacher backed the fuck up so quickly. society exists only to see us killed
I also cannot have gluten for medical reasons and yeah that teacher is ableist AF.
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“MAY CONTAIN WHEAT” is just Shrodinger’s Gluten.
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[-What's this? -Oil and corn malt. And it also goes into the water that you boil bagels in. Custom, then, is the great guide of human life? Exactly right. High-gluten flour, dried yeast, and then we'll go ahead and turn this on for seven minutes.]
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hey so i went grocery shopping and i bought
gluten free “toast” 31 cal a toast
( all the soups are no more than 50 cals per serving)
low cal cheese
rice milk 47 cals for 100 ml
i am trying to eat more in a vegan wag and i am trying to stop eating gluten bc i think its part of the things that makes me bloated
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Creamy Mushroom Chicken and Wild Rice Soup
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Hear no evil, speak no evil, see no evil bread needlepoint. I've been into reselling vintage needlepoint but I couldn't think of a market for this.
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I do need more fairy types in my region, so here's some bread. The Maillard effect, browning, is an effect often seen in cooking where food turns brown when heated. In this process, sugars combine with amino acids to form something called flavonoids which give off a stronger flavor.
Doughling (Fairy): Doughlings are quite malleable as they can be squished pretty hard but they'll get back up. They smell great; however Doughlings know how to choke and make any predator spit them right out.
Malloaf (Fairy/Fire): Malloaves heat themselves and release a sweet scent to attract other Malloafs. Malloaves can quickly heat up and release a thick almost nauseatingly saccharine smell to detract opponents.
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I’m literally fighting for my life Rn
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Hey babes, I’ve had so much bread today, if I was allergic to gluten I’d be dead at least 36 times over.
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Haven’t posted a bread in a while
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When your female partner has celiac disease: gf²
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So I had my blood taken today with hope to find out if i'm celiac. I'm scared incase I am but i'm also scared because what if I am not? I dont want to leave the house anymore during the day time as there is too many people. I'm so tired.
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mentally i am gluten tolerant but physically i am not
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