Gluten-free wheat? I can’t say I’ve heard of that.. so it’s just bran and wheatgerm, then? Or is it a specific variety of wheat engineered/grown for the trendy celiacs? I have celiac family members so I’ll have to google it for them :)

Celiac Disease is a serious disorder that affects a very small percentage of people in the general population.

An inordinate number of people who shop at Whole Foods and/or live in Brooklyn like to name drop “Gluten Free” quite often as if Celiac disease is the trendy new disorder.

If the statistics are right and Celiac disease does indeed only affect 1% of Americans, I should be deathly scared as 80% of people in NYC believe themselves to be affected by it. While I would wholeheartedly agree that “nobody signs up to be a celiac out of choice”, there are plenty of people who don’t have the disease, and try to lead their lives as if they do because they read about it somewhere.

In any event, I really hate arguing about this, I do it too much. But it should be noted that my point is that gluten and wheat are not dependent on one another. Gluten is the combination of two proteins found in many different cereals.

Or more simpler stated:
You can purchase gluten-free wheat.
You can purchase wheat-free gluten.

That is to say: “Gluten Free” and “Wheat Free” are mutually independent descriptors. They both serve different populations , different disorders, and different dietary and medical needs.

Emory is believed to have Wheat Allergies, which is why Michele is heavily interested in Wheat Free baking. As such, I don’t understand why she would label it as “Gluten Free”, when her specific issue isn’t with gluten, but with wheat.

Also, Manos? That thought crossed my mind as well. I voiced it to Toby, “I wonder who in Jonathan’s life made him so angry toward celiacs?”

:D

I can’t wait to try this, though I’m not a fan of frozen whipped cream (the stuff that comes in tubs at the grocery store). Do you think plain old whipping cream could provide a similar enough result?

/vent

Thanks for the recipe, Mihow.

I’m wondering 2 things to maybe make it easier :
1- could you maybe roll it out?
2- could you sprinkle it in a scattered way, then mash it together

also just thinking for a moment… could you add a bit of water or something that will evaporate away, just to make it a little easier to work with?

Wheat Free and Gluten Free are two different things. Gluten Free is more often than not trendier. In any event, I think you should at least name it *both*, so that people who are looking for recipes for those with wheat allergies will still find it.

I’m so happy you found this helpful! (And thanks for suggesting I change the title.)

Quiltcat: Murray is A-OK. We’re watching him closely and all seems totally fine. I took that post down (as well as one more) because at the time Toby Joe and I had some technical difficulties with the post numbering. (Long, boring story.) I will likely explain more about Murray’s new eating mess tomorrow. :]

How is Murray? an earlier post of yours that i could only see in googlereader said he’d eaten a balloon??