Before I go any further, let me say that I am not here to tell you how to live your life. If you’re living gluten free, that’s awesome! If not, perfect. Neither option is better than the other, it’s just different. Dating is hard enough without something like this complicating things.
The thing about dating someone who doesn’t eat gluten-free is that it can really take a toll on your relationship if you don’t have mutual respect for each other’s dietary needs and limitations. I have mixed feelings about people who don’t eat gluten free. I mean, it’s kind of like trying to get a dog to eat a raw food diet: It’s not impossible, it just requires a little extra effort from everyone involved. You need to find appropriate food that you can both enjoy. If anything, it makes me feel as though you care about my health and do not want any harm to come my way. While I’m getting all sentimental at the mention of someone caring for my well-being, I’d like to report that the majority of people who don’t eat gluten-free are more careful than those who do. I’m not saying that those who do eat gluten-free are slobs, because they’re not. I just find that people with a lifestyle choice have a tendency to go overboard. They may be too concerned about cross contamination or accidentally eating something gluten-based. I understand the logic behind it, but I am sick of hearing about how someone’s friend of a friend is allergic to garlic and onions and has to eat special food and never gets sick!
I want to scream: “Then why don’t you ask your friend if s/he is allergic to onions and garlic before you invite them over for dinner??”
But, alas, most people don’t think like that. They’re too concerned about how it might affect their food presentation. I find this odd (and sometimes irritating) because it doesn’t make any sense to me. When I see other people eating out, they are WAYYYY more careful when they do so than when they eat at home. Why?
In a restaurant you are giving the chef and staff a chance to screw up your meal by accident. After all, it’s easy for a dish to be prepared without gluten: Have separate utensils for each side of the plate and wipe each piece clean with a new towel before putting it away in the fridge. Otherwise, pay attention. It’s that freaking easy.
How hard is it to not eat gluten?
Not at all. Gluten free is the last thing on my mind when I’m eating out, but if I was forced to think about it, I could tell you whether or not there were any gluten-filled products in what I was eating. All it takes is a little observation and mindfulness. Is this worth stressing over? Not at all.
I would understand if someone needed to go out of their way to make sure that I didn’t get sick, but asking every time someone has a meal at their place seems excessive. If you have celiac disease and make sure that I don’t eat gluten, that makes sense. But if you’re just going out of your way not to have gluten in your house AT ALL times, there’s no need for such concern. Just give me a heads up when you’re cooking and I’ll be fine.
While dating someone who doesn’t eat gluten-free is a little extra work, it becomes second nature over time. If you want to stay together, you’ll figure it out quickly enough! Ranting about how hard it is to live without anything containing wheat isn’t going to get anyone anywhere. Good luck. I hope you figure out a solution that works for both of you!
Gluten free doesn’t mean as much to me as it does to others. I only want to cross contaminate the items that I am working with, and that isn’t hard at all. Although I’m not concerned about cross contamination, it is nice to know that someone is taking such good care of my health. I would say that most people aren’t as cautious about eating gluten-free as they are about being around me. This is a difficult topic for some people, and I’m not sure why. If you’re going to worry about it, at least do so in an appropriate manner . . .
Which brands of vanilla extract are gluten free?
My mom always bought big bottles of vanilla extract to make her own recipes, and she would always let us know whenever a new batch was shipped in. For example, she would say that the vanilla extract I was using then was a blend of Mexican and Indian vanilla. As I got older and started cooking more myself, I began checking ingredients on the back of the bottles. Fortunately or unfortunately, depending on your outlook for things that contain wheat, there were two different forms of vanilla extract on the market: conventional (most commercial brands) and gluten free. Many people don’t bother to look beyond the words “vanilla extract” or “vanilla powder. ” In my experience, 80% of the vanilla extract on the market is conventional. If you want to be sure that your gluten free baking is sugar free and healthy, you’re going to have to do a little research and find a brand that isn’t contaminated. The reason why I don’t see any gluten free vanilla extract at my local grocery store is because it’s just not popular enough yet. I’ve heard people say that the FDA doesn’t approve a product unless it’s proven successful by clinical trials- which basically means they need to sell enough of it to make money. In other words: The FDA doesn’t care about people with allergies because they just don’t sell it .
What was vanilla extract made of?
Here is a list of the ingredients for my homemade vanilla extract: 2 lbs of pure vanilla beans, which translates to about 1/4 cup of pure vanilla beans. 1 300 ml bottle of vodka (for reduction). 1 gallon jar with a lid. Reusable funnel. Vinegar.
I used mostly vodka because it’s cheaper and I had it on hand, but if you have to use some sort of alcohol in order to create your own vanilla extract, go for the cheapest you can find! Using a lower-proof alcohol will break down the flavor a little bit without losing much potency. Alcohol is a very strong flavor and is probably an ingredient that many people have hidden in the back of their pantry. It’s certainly not something that I would buy for myself, but if you drink it on occasion, it can be a useful addition to your cabinet.
How do you fix vanilla extract?
What should I use to make my homemade vanilla extract? I think that people who make their own vanilla extract struggle with the consistency because they use too much alcohol. When making your own gluten free vanilla extract, use 1/4 cup of vodka per gallon of vinegar (3 teaspoons per cup) and no more than 1/8th teaspoon of vodka per oz of liquid. It’s important to use a very high proof alcohol here. You should be able to see the bottom of the bottle without any difficulty, and you should not spill anything when lifting the bottle. I had trouble finding a decent vanilla extract while I was trying to learn how to make my own and I was afraid that it would taste too alcoholic. That is the only problem that I have found with homemade vanilla extract. I am not sure of what other flavorings are needed for making this recipe, but most recipes include some kind of alcohol such as vodka or rum. My favorite brand of vanilla syrup is McCormick because it is gluten free and doesn’t contain any artificial flavors or colors .
Is vanilla extract the same as vanilla essence?
Vanilla extract is made by putting vanilla beans in alcohol and letting it sit for a few days. The beans will soak up some of the alcohol and the flavor will permeate the beans, leaving behind a liquid that contains the concentrated flavor of vanilla. I prefer to use pure vanilla beans and pure alcohol to make my own extract because then I don’t have to worry about using artificial flavors or chemicals. I also find that synthetically made extracts tend to be less flavorful, so they may not be as good as having pure ingredients in your homemade vanilla extract either off-balance . Even so, most commercial brands of vanilla extracts are probably just as safe for gluten free people as anything else on the market. If you want to invest in a high quality vanilla extract, check out this recipe..
What is the difference between vanilla beans and vanilla powder?
Vanilla beans are the whole pods of flowers. When they are cut open, extracts the oil that surrounds them. Vanilla powder is made from beans that have been dried with alcohol and then ground into a fine powder. They are very convenient for mixing up recipes. I think that most people use vanilla extract, but I have also seen people use either of these products alone or in combination with other types of extracts . Some people may prefer to make their own from scratch because it’s cheaper and easier than buying packaged extracts . Vanilla extract also contains alcohol, and sometimes that can be a concern for people who are sensitive to alcohol. I think that this recipe is the most convenient way to make your own and I have listed it here so that you can use it as a learning tool. Most recipes for homemade vanilla extract will tell you how much vodka and how many beans you need in order to make whatever amount of extract is needed for the recipe. I’ve also included some links below so that you can buy bulk vanilla beans online if you want to try making your own extracts yourself.
Vanilla beans and vanilla powder are not the same thing. One is a slightly different form of the other. The first is more convenient because you don’t need to worry about mold growing and it’s more earth friendly because you’re not throwing away any pods. The second, on the other hand, is easier to transport because it’s lighter than a full pod of beans. Their advantages are similar and they have many of them in common, but they aren’t the same thing. For example: Both vanilla beans and vanilla powder can be used in cooking, although some recipes call for one or the other for different reasons . I have seen recipes calling for either type to provide more vanilla flavor in their recipe. Some people prefer to use vanilla beans in their extract because they are less processed and because they are more expensive than the vanilla powder. I don’t think that you need to worry about it too much as long as you find something that you like, but if your budget allows, I would still recommend purchasing the powder because it’s easier to work with and can be used in a variety of recipes.