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Reply to "No more bread for me :( Please tell me how you adapted with a gluten intolerance "
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[quote=Anonymous]Pretty much any gluten-free bread improves by toasting fairly well. And some really require it as they are dense and can be most. I like simple kneads pumpernickel or quinoa bread. It’s $$ for the amount you get but will scratch the itch for toast or sandwiches:portable quick lunch. Cultivate your cooking skills. Many gf subs are either not quite there in texture, expensive compared to non gf versions, or difficult to digest. Be fanatical in reading labels for wheat:gluten ingredients even things you think might be ok- ex twizzlers and some marmalade have wheat syrup or starch; malt, barley, etc. Get comfortable asking servers how to make your meal gf and if you are going somewhere special/big event e-mail the restaurant a week or two ahead to ask how to handle gf dining. It gets easier. [/quote]
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