Dave Smith wrote in rec.food.cooking:

> On 2017-05-27 6:59 PM, notbob wrote:
> >On 2017-05-27, Wayne Boatwright > wrote:
> >
> > > Barilla makes gluten free pasta and is barely more expensive than
> > > their regular pasta. That should solve your problem with pasta
> > > dishes.
> >
> > Fortunately, I don't like pasta. If it ain't mac/cheese, I can't
> > use it. The term, "gluten free" is a joke. Gluten free water, ice
> > cream, etc!? Gimme a freakin' break!
> >
>
> There are people who genuinely react badly to gluten. Then there are
> those who jump on the gluten free band wagon. It is another form of
> diet that revolves around the person and makes them special. A while
> back I was in the corner baker having a coffee and the owner was at
> the next table with a woman who was placing an order for sandwiches,
> wraps and pastries for a family occasion. I almost felt sorry for the
> woman as she was rhyming off the special diets that her
> daughters/grandaughters were affiliating themselves with. A couple of
> them were vegetarian, one was vegan, one was gluten free, one was
> lactose intolerant. Sorry, but I don't have the patience. I would
> either not bother and feed a variety to them and let them figure it
> out, or I would just have a pot luck and let them bring their own
> food. I have my own food issues and simply pick and choose from what
> is offered. My main issue is lactose, so I avoid the dairy.

That makes sense Dave to avoid the lactose. I have a Friend who is
working her way around some diabetic issues. At first she went gluten
free but now if finding not all gluten spikes the same. Before you
think that is crazy, it isnt.

That bread loaf I finally got to post a picture of, is one for her. It
has 1/3rd less the normal gluten load (roughly) and i can tell would be
very easy to over-work the dough. Might work for her though. Mighty
tastey too!

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