Comment by pasbesoin | Hacker News Reader

Comment by pasbesoin | Hacker News Reader

Parent Full thread

Re the beer, I never found a gluten free beer I really enjoyed. I'm not much of a drinker, but I've been happier with the occasional good hard cider.

As for a decent cider that's more widely available, I'm kind of partial to Woodchuck's 802 (named after their area code). (I have no interest in Woodchuck. Just passing on my experience.)

It doesn't replace beer in my life, but it's more enjoyable than an off-tasting gluten free beer. (I keep hearing there are really good gluten free beers out there, but I've yet to encounter one.)

While I'm commenting, if you think you might be gluten intolerant in addition to or as opposed to celiac, you may want to take a look at dairy, specifically casein. It is similar to gluten and some people with gluten intolerance also have trouble with casein.

Best wishes.

I'm not a cider fan (and I've lived in Normandy, where they have the good stuff!) I've heard from a Belgian-beer aficionado friend that there are good rice beers, but haven't tried any yet. Beer is refreshing in the summer, but I'm also happy with a nice whiskey, which thankfully is Celiac-OK.

Pizza is the harder thing for me to give up. I've tried a gluten-free pizza recipe a couple of times, and the result wasn't very good. Willing to keep trying though.

If you ever make it to the Chicago area, I've heard very good things about the pizza at

http://www.rosesbakery.com/

I haven't had it, but the recommendations come from people I trust. It's quite expensive, though. And, as far as I know, they won't share their recipes.

I have had some of Rose's bread, and while also absurdly expensive, it's come the closest of the things I've tried to tasting like "real" bread. (Their cookies are pretty good, too.)

My impression is that if you want good pizza or bread, your best bet is to make if from scratch, following recipes such as those in "The Gluten Free Gourmet", "The Gluten Free Gourmet Bakes" (or a similar title; my copy's currently loaned out), and the like. And the gluten free doughs tend to be best when freshly baked; they may not hold up as well over time.

As for me, that's all too much effort, right now. So while I have the books, I've just ended up eating rice and other things that are more convenient for me. (So, I hear things, but my first hand experience is limited.)

Reply on news.ycombinator.com