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.