this post was submitted on 06 Jun 2025
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A while back a dev invited users to test out his app in beta that gave recipe ideas based on your dietary preferences (back before everyone was doing it).
I told it I’m vegetarian, am lactose free (m’spouse is lactose intolerant), and gluten free (I’m not, but 23andMe told me to maybe cut back on gluten to avoid developing the celiac’s I’m at risk for/others in my family have).
The only food it came up with for me— for dinner— was “a handful of almonds.”
That phrase has become a running gag with friends and I whenever we’re hungry af, because I’ll never forget how hilarious of a dinner suggestion that was. It felt akin to my vegetarian experience of going to a stakehouse for my grandpa’s birthday and the waiter being understandably woefully unprepared for my dietary preferences.
Even now some recipe apps— when I look for gluten free stuff— I can tell it didn’t filter my results and instead just appended “gluten free” to ingredients that normally have gluten.
Which I get, but like… gluten free bread is gross/they haven’t mastered that at all.
Canyon Bakehouse has pretty decent bread, except the loaves grocery stores typically carry are woefully tiny. Like “for ants” tiny.
O’Doughs burger buns are decent, except two things:
As for hotdog buns; well, all brand’s are shit and the people making them should feel really bad for the terrible job they’ve done. Seriously, they should feel nothing but shame.
In defense of gluten-free-bread producers... the thing that makes bread good is gluten. it's the glue that holds all the bread together, hence the name.
Gluten-free bread is just individual carbohydrates that are close enough together to be called a dough, but don't actually like each other and will peace out given the smallest chance.
I'm sure there is some chemical or product that will stick these things together enough to be bread-like, and also not trigger side effects for gluten-sensitive folks, but it probably causes cancer or something worse.
Side note: my wife likes UDI's ancient grain gluten free bread, which is stored frozen. It makes the fucking best croutons you've ever had: let it warm up, spread to go 'stale' and then chop, season and toast. heavenly. The croutons "melt", likely the lack of gluten, but still have a crunch before they get wet in your mouth.
They make those disgusting hot dog buns and can't even be bothered to split the tops. Then you open it and it immediately falls apart
Canyon is one of the best, but weirdly the Whole Foods store brand is really decent for their bread, waffles, and bagels and super cheap. Like matching normal bread cheap. I go to Whole Foods twice a month and buy pretty much only these items because my wife has Celiacs.
I'm pretty sure that anyone making things labelled 'hotdog buns' instead of rolls isn't paid enough to afford rent, let alone a sense of pride in their work.
OMG I would fucking destroy a handful of almonds right now.
Ironically I indeed have come around to eating them as a snack, which I never would’ve considered at the time.
(I was more about whatever high sodium crap triggered the dopamine at the convenience store nearby: chips, Chex mix, corn nuts, etc.)
You don’t develop celiacs. It’s an autoimmune disorder. You have it or you don’t.
There are unrelated gluten allergies, but celiacs is an illness
No one is born with celiac disease. Yes, it's an autoimmune disorder, but it can develop at any age.
As can many allergies. They can be sneaky that way.