food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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Somebody shares my struggle.
Is it taste or just the knowledge that you're eating a wheat sandwich with extra concentrated wheat? (because if it's the taste, tons of acid xor tons of base seem to really mellow out the gluteny flavor for me)
Just the knowledge. Feels like I'm eating so much gluten that I'm going to develop a gluten sensitivity.
Idk how available it is where you are but is it possible to make/buy bread made from alternative flours?