Woodchuck
Anyway, it’s been an interesting conversation, and an enlightening thread. Many thanks to you all, and I’ll try in future to minimize (or even forgo) my internal eye-rolling the next time I’m told the fresh-made mozzarella I’m tasting is gluten-free. 
I have a friend who is now below 80 lb. She suffers nearly constant nausea. I have tried suggesting that it might be worth trying a gluten-free diet. No, her doctor did a tine test and she is not allergic to gluten. But celiac disease is not an allergy. At this point I would try anything on the off chance. What does she have to lose? She is also vegetarian and I would also suggest that a good way to gain weight might be a thick steak.
I have an aunt who has genuine celiac disease and the recent fad has resulted in many more gluten-free choices in the market. Once she had a serious attack that was traced to “lite mayonnaise” someone served her. Nowadays lite mayonnaise, at least Hellman’s, claims gluten-free.
If someone has not eaten meat in a long time, meat can make them sick, because they lack the enzymes to break it down. Someone who has been vegetarian for a long time has to ease back into eating meat, if they want to make that choice.
I’d leave her alone before she says she is allergic to steak to shut you up.
Word.
(Do people still say “word”?)
>sigh< Me, too. Unfortunately, I have to now avoid most beers because of a barley allergy, rather than a gluten problem. But, you know, for people who need to avoid wheat, barley, or rye due to allergies the “gluten-free” label is helpful (at least until they figure out how reliably remove gluten from those items).
I miss the dark beers and porters, I used to really love them and I haven’t found any gluten/barley free options that mimick them. Redbridge reminds me of Heineken. Not sure exactly what New Grist Mill reminds me of, but it is a sweeter beer.
Um… well, neither is a superior premium taste but they are pretty damn close to beer.
Correction: eating like a non-celiac. If a person with gluten-sensitivity stays the heck away from gluten then that person will, indeed, be healthy. Don’t start thinking of yourself as sickly. Yes, you have an issue with something but that doesn’t mean you have to stay sick.
I think it’s also because they put stuff into processed food that you wouldn’t if you were making that food at home from scratch. I mean, who the heck routinely puts soy flour into their homemade bread? I mean, sure, as a variation of bread, just as you might add raisins or nuts or something, but as part of the basic bread recipe? Yet a LOT of factory-made bread does just that. Soy is in everything. Wheat is in everything. Some variation of corn is in everything.
Well… they could if I liked them, which I don’t. I wish I did like cider but every time I try it (usually every few years, because I’d really like a beer substitute at this point) I really can’t stand it. And yes, I have tried Woodchuck’s.
OMG - I don’t remember working with you! (I, too have a tomato allergy)
Oh, gosh - somewhere on the Dope (probably more than once) is the story of how a spoonful of ketchup in a large crockpot of stew not only had me to Terrible Things (from both ends) to the dinner host’s guest bathroom but wound up with me in the Rockford, Illinois ER on Halloween. Yep, people Do Not Get It.
I don’t care if they think I have an eating disorder or am just batshit crazy, I have a real reason to be paranoid about what I eat.
It makes me stabby.
So many times, I just end up thinking “Is there ANY WAY they can have put gluten in here? If there is ANY WAY I’m going to read the label.”
Especially after having trouble for a couple of weeks last summer despite being very careful about what I was eating. Turns out it was the damned ibuprofen I was taking for a sore knee.
Yes, Woodchuck tends towards the sweet, whereas, say, Crispen and Strongbow are a bit dryer.
Try Woodchuck’s 802 or Raspberry. Their spring is also quite sweet, although the maple doesn’t quite work for me. The pink is the other seasonal right now, and the description says it’s sweeter, but I’ve never gotten around to getting it.
GEt a blender and learn to make real mayo, it is worlds better than storebought. Takes probably 5 minutes to make, and there are a number of different ways to boot it up to change to different flavor profiles ranging from garlic and italian herbs to horseradish, to wasabi to chipotle. Thin it out with some milk into a creamy dressing. Dip stuff in it, mix it into flaked cooked fresh salmon along with fine dice of celery, carrots and onion, and make into patties and do the whole egg wash and bread with mochi flour [Koda Farms makes a wonderful rice flour from their mochi sushi rice. Light, fluffy, perfect for doing tempura or breading croquetes] and shallow fry in a pan for croquettes.
I was raised with some odd foods added to my diet, I was eating Japanese goodies at about 5 or 6 years old … I loves me some mochi and wagashi. First Japanese sweet I ever had was mizu yokan. I usually have one of the little gift bags of multiple types of yokan slices around the house to use as a quick dessert.
Definitely get to know them first.
Gluten-free shampoo and conditioner is available. Why, you ask? Because some people apparently swallow it while they shower. That’s right, they don’t spit it out when it gets into their mouth, they swallow it.
Turns out there is a wide range of gluten sensitivities. The reactions caused by gluten are pretty uncomfortable and usually the patient suffers other health issues as well. My point is that lots of people might find a benefit from a gluten free diet even though they haven’t been diagnosed. And the pay-off for them is very noticable. So lots of people are looking for gluten free just in case that is the cause of their problems. The food industry has noticed and the emphasis on gluten is increasing rapidly. For the rest of us, it is just another “fat-free” or “all-natural” craze.
Recommending specific items is tricky because, hey, we are all individuals. With that caveat, my family (all of whom can eat gluten) like the frozen pizza crusts from “Against the Grain”. I like the Angry Orchard cider, especially the ginger and cinnamon ones.
I’ve never encountered it but I’ve read that some shredded cheeses are “dusted” to minimize clumping and that can be with corn starch or flour. Low end sour cream can have added thickeners, again possible wheat. Bottom line, I read the ingredient listing for everything.
When I was first diagnosed my wife and I were just browsing and reading labels and she noticed that cream of wheat contains gluten. 
And those things can often be hidden wheat - if you read the ingredients it might be “modified food starch” or “dextrin”- which could be darn near anything. Fortunately, allergen labeling has gotten MUCH better.
On the other hand, buckwheat isn’t wheat at all and doesn’t have gluten in it, which doesn’t mean you should eat buckwheat pancakes, which may have wheat flour in them. Gram flour is gluten free - not related to graham crackers at all (which are not - although there is a lovely box of gluten free graham like crackers made to get your s’more fix).
Most cream soups have a roux base–(usually) flour cooked in oil or fat. As do gravies & gumbo. That’s just traditional cooking.
Ah, beer.
You know what I like about a good beer? It’s like a liquid form of a really good bread.
You know what gluten-free beer is like? Not that.
Harumph.
There’s a local crepe place that makes all-buckwheat crepes. They aren’t “normal” but they are good, especially the dessert ones. Something about the combination of the sour/bitter buckwheat and the sweetness of fruit is wonderful.
I didn’t know about gram flour until I found a local Indian restaurant that did pakora and bhaji and labeled them gluten free. SO WONDERFUL. 
I don’t like beer, and rather like gluten — at least in those seitan/mock duck meat substitutes from China — but here are a few beer links.
Good old CAMRA, favoured society of British beardie beerlovers, has a page.
A Seattle merchant has Belgian Greens.
Splendidly named Glutenberg in Canada has canned beer.
Gluten Free Beer.
There’s also an odd English shop for those who don’t want gluten, they deliver overseas, but the cost would be prohibitive considering America has equally good shops, so included merely for the list of beers.
In Australia, it’s required by law to declare allergens (http://www.foodauthority.nsw.gov.au/industry/food-business-issues/allergies-and-intolerances/legal-obligations-around-allergenic-foods/
So I’m happy enough to eat things that aren’t specifically labelled gluten-free if the ingredient list passes muster.
That works great for common allergens but if you are allergic to, say, watermelon (that’s right, folks, I am severely allergic to watermelon), you still need to be a little cautious and think about the food that might have been run on the same processing line.