47 Comments

  1. It's pretty dumb to say that you should look out for tempura while eating sushi. That's like saying look out for Caesar salad if you're allergic to anchovies while eating in your pizza restaurant. It's kind of obvious and not related to the item that you're eating.

  2. I'm trying to make some food for a friend with gluten problems. I am not a chef nor do I know how to make all these Asian dishes. Is there some way to make something good but easy like a casserole or lasagna that does not have gluten? This is very interesting but out of my league to make. (for a potluck at church so not a big chef's kitchen)

  3. Thank you for these delicious recipes! I was recently diagnosed with a gluten allergy after years of struggling with congestion. I've been looking for good recipes but there hard to find. Thank you for this! My mother gave me this book and I've really enjoyed some of the recipes in here:

    https://www.amazon.com/Gluten-Free-Recipes-Healthy-Living-ebook/dp/B0719NZ7BY/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1495675403&sr=1-1&keywords=gluten+free

    I'm new to the whole gluten free thing. If anyone else has any recipes, please share with me. Thanks!

  4. This is just singling out gluten, but no grasses (wheat, barley, rice or corn) should be eaten by humans, especially not GMO corn! Grasses contain a plethora of proteins that are harmful, as well as opiates, which are why grasses are addictive and keep you eating them instead of becoming satiated.
    And sushi is only an alternative if you want your body riddled with parasites. This video sucks the biggest one.

  5. STOP! You have Bibimbap as a gluten free food with "no substitutes," but it often has red bean paste (gochujang) which DOES have wheat in it. You have to buy it special in order for it to be gluten free. Actually, unless you do substitutes, Korean food is not a good gluten free food. It's misleading since it looks like it should be, but most dishes have gochujang or soy sauce (often both) which both have gluten. You can find them available in gluten free versions and then eat your heart out.

  6. I've never seen a recipe for shepherd's (or cottage) pie that didn't involve a flour gravy as binder and flavor, nor a traditional meatloaf recipe that didn't include breadcrumbs, although both can obviously involve substitutions to become gluten free. Most taco and chili seasoning mixes also contain gluten in the form of maltodextrin or flour, so be careful.

    I still like your list, though, despite the fact sushi is on my very short list of common foods I've always found disgusting. Even made with cooked meat, all you taste in sushi is seaweed covered in soy sauce, because that salty, fishy, rotten-lettuce flavor is so strong. Add raw meat and it's just vomit worthy. But I may come around eventually.

    Aren't most corn taco shells gluten free, including Old El Paso? Sure, not flour tortillas but true taco shells and corn chips. It's the seasoning that's usually the issue. so just use hot sauce and/or salsa to season your homemade tacos, or make your own mix.

    Also, a prickly pear comes from a cactus and looks nothing like a typical pear, so that image is way off. Thanks for the video.

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