On today's episode of You Had Me At Eat podcast, hosts Jules and Erica discuss their top fears while flying, Jules gives a warning about a new gluten-free bread machine that doesn't quite live up to its hype, and they both discuss busting the myth that doesn't die. So can you eat gluten in Europe? Is wheat really different there and safe for those with celiac? <no, the answer is no, but listen anyways>.
RESOURCES:
gfJules gluten-free bread machine review
Erica's gluten in Europe instagram video
Erica's diarrhea on a plane fear unlocked instagram video
gfJules gluten-free travel muffins blueberry muffin recipe
Contact/Follow Jules & Erica
Thanks for listening! Be sure to subscribe!
**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️
On today's episode of You Had Me At Eat podcast, hosts Jules and Erica discuss their top fears while flying, Jules gives a warning about a new gluten-free bread machine that doesn't quite live up to its hype, and they both discuss busting the myth that doesn't die. So can you eat gluten in Europe? Is wheat really different there and safe for those with celiac? <no, the answer is no, but listen anyways>.
RESOURCES:
gfJules gluten-free bread machine review
Erica's gluten in Europe instagram video
Erica's diarrhea on a plane fear unlocked instagram video
gfJules gluten-free travel muffins blueberry muffin recipe
Contact/Follow Jules & Erica
Thanks for listening! Be sure to subscribe!
**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️
Erica [00:00:13]:
Hey. I'm Erica,
Jules [00:00:14]:
and I'm Jules. Most people have at least one thing that they can't or won't eat.
Erica [00:00:19]:
Now we're definitely like that.
Jules [00:00:21]:
When we started this podcast to talk about
Erica [00:00:23]:
the gluten free food industry, like new products and some of the stories behind your favorite brands.
Jules [00:00:29]:
And living life with a specialty diet and also some important health care topic.
Erica [00:00:34]:
Since we're basically both broken inside. You had me at eat. Hi. Welcome to another episode of you had me eat,
Jules [00:00:49]:
our personal. So good to be back.
Erica [00:00:51]:
Favorite pot guests that we have every time of the week. Yes. Number 1 rated podcasts that we've ever made with each other. Number one rating. I have all the ones. Number 1.
Jules [00:01:02]:
All all of the ones. And it's my favorite time of the week because I get to chat with you, Erica, and we get to, you know, just talk all things gluten free. And and we get to reconnect with our listeners because I don't know about you, but I hear from people all the time who tell me that they really enjoy our podcasts. And all of the funny things that we talk about that are super random, but that also are insightful. I don't know how we do that. It's magic. Super random.
Erica [00:01:32]:
Awesome. God. We're so awesome. Thanks for joining us, but, honestly, you're welcome. Everyone listening. Yes. I am so grateful to connect. That's why I love Instagram and why I haven't completely abandoned it because it's the worst but it really does allow me to connect with people. And, unfortunately, it's the least worst of all of them, though. It unfortunately allows me to connect with people and see their true sides, which has been a real charmer lately. Yeah. I've lost some real life friends but that's okay. Because you know what? If it wasn't meant to be, it wasn't meant to be. So Whatever. Wow. What a way to start off
Erica [00:02:15]:
it's taking its toll on your hair.
Jules [00:02:17]:
We can see it.
Erica [00:02:19]:
Yeah. This is it. So ladies and gentlemen, this amazing hair that I have. Thanks, genetics. Has a mind of its own.
Jules [00:02:30]:
From one curly girl to another, I'm loving it. Mind of its mind. It's still wet right now. That's why it's flat. But, yeah, you can you can see our hair if you if you watch this on YouTube, but if not, you can just imagine it if you're if you're old school podcasting this right now, you can just imagine our hair. Mine is curly and flat. Erica's is dry and alive.
Erica [00:02:51]:
I don't even know if this is gonna fit within the frame when we do our YouTube split videos about how high my hair is right now. I've been trying different combinations of, curly girl hair products. But just to see which one gives me the most lift and the most, like, carryover for the next day and whatever. Anyway, so my hair's big. Anyway, hi. Hi. Hi. Hello. Welcome to the podcast. We're back. I came from, I don't know, if any Austenites keeping Austin fun. Toy joy and wearing a toy joy, very bright neon, hallucinogenic shirt from toy joy, which is my favorite toy store in Austin, Texas. Just got back from Austin, just got back from Disney. I have had a very long week. And I'm tired, and I am hungover from traveling. Just ugh.
Jules [00:03:43]:
Can I just say Can we see your shirt one more time? Okay. The shirt has this, crazed looking feline on it with her fangs out. And 2 nights ago, at midnight, I had the really ill fated thought that that would be a brilliant time to give one of our cats her shots at midnight. I don't know. I thought this would be a great time too. You know, have a a bonding moment with my son. Here you hold the cat. I'll give her her shots. This will be great. He freaked out and decided the last minute, I can't do this. So we went and got Jeff. Jeff comes downstairs out of bed. He was reading. He's like, half asleep. Woah. Woah. Woah. He holds the cat. Not well. I should have held the cat, but then who would have given her the shots? Because one has to go on the muscle. They don't like that. And the other one has to go subcutaneously. So, anyway, needless to say this did not go well. And your shirt is what happened to our cat. And she clamped down on Jeff's hand, and he is now on antibiotics and might have to go to the hospital and get IV antibiotics because of the infection, that her fangs have infused into his knuckle. Yeah. It was ugly. Yeah.
Erica [00:05:17]:
And I really like cat scratch fever, but, like, cat bite. Oh, yeah. Yeah.
Jules [00:05:21]:
Oh, yeah. She yeah. It's bad. It's really bad.
Erica [00:05:24]:
So I saw your hand all, like --
Jules [00:05:26]:
Oh, yeah. It's like a mit.
Erica [00:05:28]:
Shut up. Yeah. That's not good. That is a 100% antibiotics.
Jules [00:05:33]:
Yeah. Mhmm. Yeah. I totally blame myself. But how could I hold the cat and give the shots at the same time? Like, I was the person who needed to be doing both because I belong to it.
Erica [00:05:43]:
You know? You do that with itty bitty cats that are like like this big, but you can hold them all in one hand and give. Yeah. Plus we only give sub q. We don't do muscular shots. That's a lot.
Jules [00:05:55]:
It's a lot.
Erica [00:05:56]:
Which cat is this?
Jules [00:05:57]:
I like it. Leia. Leia has lymphoma. She needs shots. Anyway, Again, this is not at all the topic of the podcast, but just to be sure. And I was like, woah. That hits home.
Erica [00:06:11]:
Before we hopped on Jules, I was like, this is gonna go really long just based on what we have. I'm like, you know why it's really long? I mean, we're not a tangent about your cat. But, wow, that's really horrible, especially for Jeff because we're gonna be traveling soon He needs to get his -- Yeah. -- shit together. His immune system needs to get it all together before we travel. Yeah. That's wild. Anyway, Austin was great. Fizzening was great. And keep Austin wild. Keep Austin wild. Keep Austin fun, whatever. It was great. So many great food choices in Austin. I love Austin. It's my favorite place. I used to work there. It's amazing. I love it. I can talk about Austin all day, but this is not an Austin podcast. But what we are talking about is flying in planes. And if you saw the news lately, it was probably happening last week. I posted a Instagram video about it. I hate flying. I have complete fear of flying. I went to see a therapist about it, like, lot of flight anxiety and with IBS, with any sort of digestive disease, always, shitting yourself on a plane, number 1, number 1 fear, like just and then sitting in it or, like, having to deal with it on a plane, I've definitely pooed my pants before, and then you just, like, throw away the underwear somewhere and then go get more underwear. Like --
Jules [00:07:32]:
Yeah.
Erica [00:07:32]:
-- I've never pooed my I've had pooed my pants at home to be fair. I've also literally pooped shit the bed. Yep. I mean, yeah. So --
Jules [00:07:42]:
I mean, look, anybody with IBS or IBD of any kind
Erica [00:07:45]:
-- Or has ever had a digestive illness, like, like, a --
Jules [00:07:49]:
Or has ever had, like, a a really bad flu. Yeah. Like, I mean, has it's probably like, oh, yeah. Oh, we can talk about this. Like, and that's that's where I think we're going with this whole conversation. People are like, what is happening? Why are they talking about this right now? It's because it's okay to talk about this. Yes. Like, but this has happened to lots of people before.
Erica [00:08:11]:
Yes. But I think we all realized our largest fear when an article was, going around, like, major news medias because a plane, an international flight had to turn around -- Yeah. -- from I think it wasn't linked up, but turn around -- Yeah. -- because someone had diarrhea mid flight, but not just because of person had diarrhea. Like, that's not the problem. Like, lots of people have bodily incidents on planes. I myself have had one of them. That's why I hate flying. But the problem was This person -- They shared it. -- shared their diarrhea with everyone. I don't know how or why this happened. And I don't wanna speculate because I do feel so bad for this person because I have been this person, but this person may have walked up and down the aisle or something. I don't know how because there are puddles of human feces in the walkway of the plane -- Yeah. -- in aisle. So it's and it's a lot. It's not just like a little bit. It's like a lot. So this plane had to fly back because there was a physical bio hazard that, like, you you can't have people around that. That's not a thing.
Jules [00:09:20]:
And human feces is a is is a bio hazard. I mean -- Yeah.
Jules [00:09:24]:
it's not it's not just that we're all like, ew, girls. Like, it it truly is designated as a biohazard because you can spread all kinds of things through that. Mhmm. And and and -- You
Erica [00:09:35]:
always lived in your intestine.
Jules [00:09:37]:
I mean, that's not great. Yeah. -- cholera. Yeah.
Jules [00:09:40]:
dysentery. I mean, but other things like norovirus. We don't know why this happened to this person, but it was it was obviously caused by something that they couldn't control, which is largely often something like a norovirus or something like that that is then spread. And and that becomes the responsibility of Delta Airlines at that point, to take care of the people on the plane. And and if they don't, jumping around and and land ASAP and get people away from that biohazard, then that's on them, and it's a lawsuit and all that kind of stuff. That's why they had to do it.
Erica [00:10:17]:
So it's like a big thing and, like, it's it's horrible that the situation happened. And I feel bad for, obviously, the person that happened to -- Oh, horrible that you are a national news story because of your because everyone's whipping up phones. Absolutely. Oh, there's so much video of it. I watched it all, so you didn't have to. But she did. They also feel bad for the other on the plane because they had to, you know, change their schedule around and modify everything. But I hope that there is, like, an ounce of compassion for anyone who is there. I mean, it's horrible to have to turn around. Like, medical emergencies happen. You have to land wherever. Someone has a heart attack, whatever. Like, that that happens. You have to land. I hope that these people have compassion for that, but I also hope that, like, they were fairly compensated. It's just a horrible horrible situation all the way around. That being said, that triggered a lot of people who have IBS, who have gastroparesis have all these things that they're, like, experiencing these issues on planes to be like, oh my god. This is why I have a fear of flying. Yeah. And it's so sad because no not a lot of people think about gastrointestinal conditions and be like, oh, how much do they really affect your outside of the bathroom, but we've got people that wear diapers on planes. I mean, I've had to do that. Like, I have had these issues where I, like, have been really nervous about flying because of, like, a a IBS flare. I remember in Portland, I had my massive massive IBS flare for the first time, and I literally thought I was dying. This is, like, the first time it really hit. And I was so afraid. And I remember Cindy Gordon was like, do you wanna go buy diapers? I'm like, I think I can wear pads. Who knows if it's gonna be absorbent enough if I have an accident? Yeah. And then there's, like, all these, like, thanks and and all these period panties to also absorb urine. And I'm like, well, if they absorb urine, you've gotta if you have an accident, maybe they absorb that. So, like, These are the thoughts that you have. And, like, it's not just bathroom habits. It's literally, like, living your life about, like, oh my god. I have to be back on a plane. And, like, wow, I really hope that my stomach behaves itself while I'm on the plane for 6 hours or whatever. So, yeah, it's horrible.
Jules [00:12:32]:
Yeah. And at some of those comments, I mean, it's just your heart just, you know, goes out to these people people, like saying, you know, how they have to take you know, emodium before they ever get even think about taking a flight or they, you know, fight for the seat closest to the bathroom. And, you know, you think it's it rearranges your life.
Erica [00:12:51]:
Yeah. Or they changed their diet 3 days before. And it's like, oh my god. Like, it's so much work, and it's so much thought. Your your brain, it's living rent free in your brain, and that's the issue that I have with these. It's not just a tummy troubles. Not just a bathroom habit. So yeah, I wanted to bring that to our ear attention because not only is it, like, re traumatizing a lot of people, but I hate flying, did not love it. And so we get to go back back on a plane after I just got off a plane back on a plane to Philadelphia. Where I will need to ask in person.
Jules [00:13:28]:
Yes. Yes. Because we're going to expo. Yay. I'm so excited. Like, and that's a good thing, except for the fact that you have to get on a plane. I get to drive luckily.
Erica [00:13:39]:
Yeah. You get to take all the goodies home because you get to drive. Yeah.
Jules [00:13:44]:
But it used to be in Baltimore, which was so much better.
Erica [00:13:46]:
So much better.
Jules [00:13:47]:
We get host parties at our house and It was just it was lovely. It was Baltimore, but, of course, all good things have to come to an end. Right? At least it's affiliates drivable, but, yeah, I'm wearing my teppuccico shirt.
Erica [00:14:02]:
We do get a lot of really fun free swag. It is prime time for great CPG swag.
Jules [00:14:08]:
So Yeah. But that that also means that it's gonna be fun for all the listeners because they get to hear about all of the new stuff that we find at expo coming up And we
Erica [00:14:19]:
get to record videos together, like, in the same room, in the same state.
Jules [00:14:23]:
Yes. Which is always fun. That would be lovely. So that's that's next week.
Erica [00:14:28]:
God, that's terrifying. It's like that together. Sorry.
Jules [00:14:32]:
It's all it's all good. It's all
Erica [00:14:33]:
gonna be good. Rough man,
Jules [00:14:35]:
to be found off.
Erica [00:14:49]:
So, Jules, Since I've gotten most of the trauma heads and talk about IBS, up to this moment, would you like to talk about your kitchen trauma that you've had?
Jules [00:15:01]:
Oh, yes. Oh, yes. What I've been doing, the last week. So I okay. One one of my passion projects is bread machines because I, you know, how I love to bake gluten free bread. And I want everyone to bake gluten free bread. I'd like, you know, if I could buy the world a coke, if I could buy the world a bread machine, I would do it because I think everybody should bake home, make gluten free bread, and most people are too afraid to do it.
Erica [00:15:34]:
Yeah. It's amazing.
Jules [00:15:35]:
And gluten free, yeah, including free bread machines are like life changing. Like, you just dump the bread mix in the machine and push the button and out comes this amazing fresh loaf of gluten free bread. That's the way it's supposed to work at least. And, so I have this this, I have, like, a huge post on my site about how to use a gluten free bread machine and and I have another post and I review all these gluten free bread machines. Anyway, it's come to my attention many times in the past where where people have written to me and said, I bought this machine, and it didn't work. Right? And it, you know, my bread didn't turn out in reverence. So then I start, like, trying to get to the bottom of it and figure out what's wrong. And it seems like there's a universal truth of what's happening in these machines, and it happened to me last week too. And what I've gotten to the bottom of it is is that
Erica [00:16:29]:
Jewel's investigates.
Jules [00:16:32]:
Yeah. Cue the detective music. The what's happening is that with lots of these machines, it has a gluten free bread setting, but they're programming the gluten free bread setting as if it is for gluten free bread any or for gluten bread anyway. And so, you know, the the user is happily following the instructions and dumping all the ingredients in just like they're supposed to and pressing the gluten free button just like they're supposed to. And they come back and their loaf is like a brick. And they're they say, well, what did I do? And maybe, you know, I I added the wrong ingredients, right, all the wrong recipe, or the mix is wrong, or something happened, whatever No. It's the machine because these manufacturers don't know what they're doing, and it's it's so frustrating to me because it's really, really very simple. All you need for gluten free bread is a mixed cycle, a rise cycle, and a bake cycle. That's it. And it's like they fundamentally don't understand the science behind it because it's too easy. And and I don't know. I don't know how to get through to them. But so I recorded a few videos this week. Where I'm trying to get through to them by, explaining it and demonstrating. So Basically, what happened with this machine that I got this week is manufacturers will send me these machines to test and review and what have you. And I normally, like, if if people send me product that I don't like, I just don't talk about it. Like, I'm not out here to be a hater. Right? Yeah. But when it comes to something like a bread machine where people are investing a lot -- Yeah.
Jules [00:18:19]:
money in it, I feel like it's it's my duty to tell people don't buy this machine because at this point, what happens in a lot of these cases is Someone will buy the machine. They'll try it, and they can actually return it. They can exchange it for another machine. And in a lot of cases, like the one that I tested this week, This is a Hamilton Beach model. This particular model does not work. They have other models that do work. So it's not like I'm panning the whole company. Yeah. It's that they they have certain models that do not work that have been programmed erroneously and other models work. And then with this particular model, for example, this, the model that I tested that didn't work on the gluten free setting, I said, okay. Well, instead of giving up on this model altogether, let me try their express bake setting, their 2 pound move setting, and it actually worked for the gluten free bread. It was not ideal because I think it needed a little bit extra time to bake, then you couldn't add any time on the end. But it's still per produced a very nice gluten free life. It was just a little bit, like, un uncooked on the top. Like, it would have liked a little bit of a darker, crust. But it was so much better than the loaf that was produced with the gluten free setting. And so, you know, I'm going back and forth with the manufacturer, and it's funny to, Well, did you, did you scoop your flour, or did you weigh it? I'm like, okay. Look. I appreciate that you're asking me these questions.
Erica [00:19:50]:
I am, unfortunately, the expert in this situation.
Jules [00:19:53]:
Yeah. Yeah. I'm the I'm the expert in the room, but, no, I it's funny. And I and I appreciate it. I'm glad that they're asking the questions, in my gluten free bread baking review article, what I do, and I do the same thing for every single machine interview. I always have all the years that I've been doing this. I use my Gfjell's gluten free bread mix. That's all I do.
Erica [00:20:13]:
So it's just like every
Jules [00:20:14]:
single machine. Yeah. Yeah. I mean, it's the number one voter gluten free bread mix, but besides that, even if it wasn't, it's that's that takes out the variable. So all I'm doing is dumping the same ingredients in every single machine. So the only variable is the machine. Yep. Every time. I'm not weighing anything. I'm not that's how
Erica [00:20:32]:
you do science, everyone.
Jules [00:20:34]:
This is science, kids. Yeah. And so it's pretty simple. If there's a problem, it's the machine. And, so I I'm adding all of that to that that review post this week. And I'm I'm publishing those videos this week, but it's taking a really long time because I'm trying to figure out how to explain it in as succinct a fashion as possible so that people understand and then also trying to be kind. Like, again, I'm not, you know, trying I'm not out here to pan anybody, but I'm I I do. I think that there's something that these manufacturers can learn from this, and I hope that they do because -- I don't know why
Erica [00:21:08]:
they look like that's what their r and d team is supposed to do.
Jules [00:21:12]:
I don't know. Well, part of the issue too is that I think when you look at their recipe books, they have such crappy gluten free bread recipes that they offer in the recipe book that demonstrates that they really have a lack of fundamental knowledge of how to bake gluten free bread. So maybe,
Erica [00:21:33]:
you
Jules [00:21:33]:
know, they just don't get it.
Erica [00:21:34]:
Maybe they don't get it. You know?
Jules [00:21:36]:
And then when I was looking at this particular recipe book, this is the funniest part. The recipe book that came with this particular machine it says something I have never seen before, which is it says and and, like, it's all caps. Like, this is, you know, don't miss this. For gluten free bread, use all purpose gluten free flour. Do not use one to one or measure for measure flower, they are not the same. What does that even mean? Like, can you elaborate on that? Like, what what are you using? Like, it that's what they are. Like, all purpose is one to one measure for measure flower. Like, that's That's what they are. That's why it's all purpose. That's why it's all per I'm so confused. Like, who writes this stuff? So I really think they are totally on a different plane.
Erica [00:22:40]:
There's just like a fundamental lack of understanding of -- Yeah.
Jules [00:22:44]:
Yeah. Yeah. Yeah.
Erica [00:22:44]:
Yeah. Now so, I will ask, so, Zojirushi doesn't it have the 2 rises?
Jules [00:22:50]:
It does. And but okay. So here's the interesting theme at the Zojirushi. I have never liked their gluten free setting. And I program around it. But I have used the gluten free setting, and it's not horrible because -- -- their
Erica [00:23:04]:
gluten free setting. That's how I make your bread
Jules [00:23:06]:
I know, but if you program around it, it's better, but they're gluten free setting. And this is why I'm saying it's complicated for me to try to explain it in a in a in a video and compare the 2, but this the Zojirushi is a perfect example of that neck to this Hamilton Beach model. The Zojirushi does this mix, then it does a rise, then it does another mix, and then it does the rise, and those big. But the their cycles are so different than this one that I just reviewed. So the it does a a the surgeries does a mix. A small rise, a small second mix, and then a larger rise, and then a bake. The the Hamilton Beach does a mix a rise and then an extra long second mix and then a rise and then a a bake. So it's what's the it's flipping what the Zojirushi does. And so what happens is that the Zojirushi hasn't totally started rising and setting before it, like, does its little punch down and then the second rise. And that's where you can get you can sort of get away with it in the Zojarushi because it's not actually punching down. It's not enough of a rise to deflate it. And so in the Hamilton Beach model that I just reviewed, and and we'll put it in the notes, the link so that you know exactly which model I'm talking about because again, there are some hamilton each models that are good. In that one, it does a I have have the thing here to tell you exactly the minutes, but the second punch down, and the rise the mix cycle is something like 16 or 20 minutes long after it has already risen. And so what you see, and I have a video of this, is that at the the top of the bread has already set and started rising, And you can just see the bottom of the bread is moving with the paddle, and there's nothing happening to the top of the bread because it's already risen and it has started started to set. And so, basically, when you cut into the loaf at the end, you can see that the bottom of the loaf is denser and more compact. Than the top of the loaf because it got even more views than the top of the loaf because the paddles, like, moving around and deflating and taking all of that carbon dioxide out of the the bread that had already formed. And there's no opportunity for that to reform again because you don't get a second chance of that in a gluten free set with the gluten free breads because there's no exercising the gluten and the elasticity is gone. So there's none of that. You only get that one time with gluten free breads. So it's just a fundamental lack of understanding of the chemistry of gluten free to to do that and abuse the loaf in that way. And -- Don't have feet away. Why are you effusing? Why are you using the -- And by the way, it makes it it was like a 3 hour long setting. Which is unnecessary. The express loaf made a perfectly decent loaf in an hour 35 minutes. Tada.
Erica [00:26:19]:
Does he express setting not have that second? Nope.
Jules [00:26:22]:
Okay. And and the the gluten free loaf rose, like, 4 inches and the express loaf rose, and it was, like, something, like, 5 a half inches. And it doesn't sound like a lot. Size matters, ladies. Sigh size matters. But, I mean, if if I could hand it to you, you'd be like, the 4 a half pound loaf was, like, dense and heavy. And the 5, 5a half a pound, the the inch loaf. That one is light and airy, and it and you could even just see the air the air bubbles in it, like the you know, the -- Yeah.
Erica [00:27:03]:
--
Jules [00:27:03]:
this the crumb and everything was just open.
Erica [00:27:05]:
That's such a bummer
Jules [00:27:06]:
because you know that people are buying it, you
Erica [00:27:08]:
know, this is my loaf. And you're like, oh, no. That's not supposed to look like
Jules [00:27:12]:
that. No. And what they're doing is they're saying, oh, this is what gluten free bread has to be. No. Yeah. It doesn't. And that's this is all part of the bad rap of gluten free bread, right, is like gluten free bread has to be dense. It has to be you know, a brick. It has to be heavy. And and don't get me wrong. Like, the bread was still edible. Like, It just it could have been so much better. Right? And and it was when I baked it on the express bake. So you know, my the moral of the story with mother video that I shot was, look. If you're stuck with a machine like this, look and see if there's another setting that might work. Because if I if I had this machine in my possession and I couldn't return it and this was my machine and I already spent the money on it, I would be happy with this express low of setting. I would not have a dark crust, but I would have a I would have a good loaf of bread. If I could return it, I would return and get another model and get a different model. But this is not exclusively a problem with this Hamilton Beach. This happens with lots of other machines. And because I hear from readers all the time, and I work through the problem with them. And I'm like, look. Can you do this? Can you do this? And you would not believe the number of people who are able to return the machines and get another one that I recommend, and they are so happy. Yeah. So I just -- -- have the post
Erica [00:28:36]:
bread machines because you -- Right. -- the work. You do the leg work -- Right. -- that they should have done in R and D, but they didn't.
Jules [00:28:43]:
But they didn't.
Erica [00:28:43]:
For gluten-free
Jules [00:28:45]:
I just don't understand. I know. It's not that hard. Yeah. And I just think they're ever thinking it Like, they're they're really believe that it has to be just like gluten, which it doesn't. It's totally not at all like gluten.
Erica [00:28:59]:
But Jules, have you tried using all purpose flour instead of a measure for measure flour?
Jules [00:29:04]:
You know what? That might make all the difference.
Erica [00:29:06]:
Maybe your flour is too much of an all purpose flower and knots. Right? Or too much of them. I
Jules [00:29:12]:
should you know what? I should stop calling my my flower an all purpose one for one flower because then
Erica [00:29:20]:
-- It's not the same. It's not
Jules [00:29:23]:
the same. My head's gonna explode. Yeah. It's so weird. I think it's almost like they were, like, saying, we're not gonna tell you which brands.
Erica [00:29:33]:
Oh, yeah. They absolutely are because they're like, okay. So R and D it with Bob's Red Mill 1 for 1, and it did not work, but they tested it.
Jules [00:29:39]:
And we tested it with King Arthur Flour -measure for measure. It didn't work.
Erica [00:29:45]:
I know. Right? So don't use these 2. Seems like -- Yeah. It's totally weird. -- language.
Jules [00:29:49]:
I know. But so what all purpose flour did they use that worked? Like, it's so bizarre,
Erica [00:29:54]:
anyway, but yeah.
Jules [00:29:56]:
So this that was my week. That was my week.
Erica [00:30:07]:
So speaking of really horrible things that are just Okay. Yeah. I have another Instagram that I posted. There was some controversy online this week as it always is in the gluten free community. This is why
Jules [00:30:21]:
you can't get off Instagram. You're addicted to it. I am, honestly. You love the controversy.
Erica [00:30:25]:
Love the controversy. There is There were some I don't even know who he is, very attractive, handsome gentleman who is like a travel blogger or something, but he says that he is gluten allergic. Who knows what that means? Because that's -- Yeah.
Jules [00:30:42]:
What is what is
Erica [00:30:43]:
that? And there he
Jules [00:30:46]:
can give measure for measure.
Erica [00:30:47]:
Measure for my viewers is all purpose. He's an all purpose blogger. Not a measure for for a measure buyer. So who knows who the hell this guy is? Anyways, his video went viral and got picked up, and it was just like, hey. I'm gluten allergic, and I can't have any gluten in the US, but I can have gluten in Europe.
Jules [00:31:05]:
Oh god. No. I'm not one of these people.
Erica [00:31:09]:
Like, I thought we put that mid to bed. Years ago. No. No. We didn't. We didn't because it's still around. And the comments are just, like, wild. Right? Because everyone's like, oh my god. Really? I can't wait to go to Europe now. And first of all, There is good gluten free food in Europe. Jules will tell you she's been there. Other bloggers will tell you. There is amazing gluten free food in Europe. They are eons ahead of us as far as baking and food and having, like, a gluten free menu in all restaurants. Like, they get it. They've been doing this for a while more than us.
Jules [00:31:49]:
Yep. However and there and there are companies like Schar
Erica [00:31:53]:
--
Jules [00:31:53]:
Sure. -- from Europe that sell in the United States.
Erica [00:31:56]:
It's so silly. But this guy is missing a fundamental flaw in his logic that that wheat is wheat is wheat is wheat and there are no borders. Like, wheat does not know that it is from Italy. You know, it's just like, I get what he's trying to say about, like, whatever organic pesticides or whatever that we use here non organic or average grown. My dude, wheat is wheat is wheat is wheat. Now there may
Jules [00:32:22]:
be different varietals that -- Maybe he's allergic to a pesticide. Maybe his problem. Maybe his particular problem isn't gluten maybe. But, like, he has
Erica [00:32:33]:
-- People use different varietals of wheat. There are different varietals of wheat that are grown. Some summer wheat, winter wheat, whatever, like, if you look at the different types of wheat that I had to look at for this tattoo, because I wanted to make sure it was as accurate as possible, wheat looks different. They're different varieties of wheat. Right? But it's still the same thing. The gluten is the protein found in wheat. It's still going to be there regardless of what variety of varietal Europe people you know, breed or put in their food. It may be lower in gluten content, but it's not safe for anyone who is gluten free. It is not safe for anyone who has a true intolerance to it. I have no idea how some people who are intolerant to wheat are eating wheat there and being fine, and that's how they started this whole perpetuating myth. But, like, it's it's not true. So that is something that we have to bust all the time.
Jules [00:33:27]:
I know. People there's there's a woman who posts not infrequently on my Facebook posts. And she says this all the time, and she links to some product on Amazon and and I swear she's just as bad as those those people who say, like, they've yeah. So and so healed my my HSV or whatever they say whatever. They put these comments on my Facebook all the time. She's just like that. Only she says, my doctor told me that I could eat this wheat product, this oh, no. No. No. It is. It's a some French wheat flour that she can eat without any problems at all. And she has celiac, and she can eat it. And her doctor told her, and she links to it. She literally puts an Amazon link. In my Facebook post, on my my geometrical Facebook page, and she's like, my doctor said it's safe, and I never have a reaction. And it better than any other gluten free product. And I tell everyone to eat it. I'm like, would you stop, lady? Seriously. You're gonna, like, get people sick. It's not okay. The name of the product in in French is is, like, wheat flour, like, that she's supposed Like, it's not okay, lady. That is not okay. Not not okay.
Erica [00:34:48]:
So that's kinda just like a thing that we have to talk about a lot. That's a myth that we commonly That that was not the issue here. While that viral video, of course, sparked a conversation that we had to reeducate some people about it. And then obviously fight the myth that, like, everything's glyphosate. And in and or GMO, sorry, GMO weed. GMO wheat is cause of all celiac. Well, guess what? GMO wheat is not commercially available at all. It's not a thing that is happening. That's not -- It's
Jules [00:35:17]:
not the reason for celiac disease.
Erica [00:35:19]:
1st of all, celiac disease was in the 1400 1500s or whatever. Like, the Greeks talk about it. --
Jules [00:35:24]:
celiac is the celiac as a Greek word. That's not
Erica [00:35:28]:
it, bro. But, that wasn't the main issue. The main issue is that there was a gluten free bakery, a dedicated gluten free bakery in Washington in Seattle that I visit that I have eaten at, that I have promoted, that posted about it on a a reel that Cross posted his video and was like, hey, for those of you who went to Europe this summer, I know a lot of you did. What do you feel about? Like, do you feel like you could eat meat too? And it wasn't like Hey, just so you know, this video is completely inaccurate. Like, they weren't posting it to be like, hey, this is inaccurate. Like, please don't leave this gentleman. But, like, they posted it a 100% of reviews, but, like, why would you ever post as a gluten free bakery unless there was a disclaimer that's, like, We do not believe in this. I promise you there is enough good gluten free food in America. You don't have to fly to Europe and cheat on your diet. Like, they did nothing about. There was no caveat. There was no, like, this guy is out of his mind. Please don't do that. So it riled up the entire community, and all of us went on their page like, bro, put this down. Like, this is ridiculous. Do not have this on here. It confuses a lot of people who may be new. Like, this is really harmful material. You're not saying any caveat. Even if you're against it, like, why would you ever put this up? You know, it was so dumb. So a lot of people got really pissed at this bakery because it's like, if you're talking about this, what type of products are you using in your flower? You know, like, that's dangerous. So, and they weren't replying to any comments. Like, even the people that are like, are you using, you know, wheat starch in your products? Are you using wheat flour in your products from Italy? Like, please tell us so we never go in your bakery. Again, didn't reply to any of the comments after I think 3 or 4 days, they took it down. But never got back to any person who ever commented on it, and it was just, like, so weird. And it is just so gross. And I'm like, are you really doing this for views because that's disgusting? Their products are so good like this bakery. Their products are so good. They don't need that bullshit. They could literally just, like, post about their cinnamon rolls, and it would bring people to their knees if they had the right social media person. But clearly, like, they don't know what they're doing. They're posting something for views, and it's dangerous, and it's misinformation harmful to our community.
Jules [00:37:54]:
Now, apparently, maybe you shouldn't eat their cinnamon rolls because you don't know what's in them.
Erica [00:37:59]:
Well, it's not I mean, they I I've looked at all of their flours. Like, it's great It's a great product. And that's what sucks the most is it's like, come on, guys. You're better than this, but they're not, apparently. So --
Jules [00:38:12]:
Not anymore. -- just such
Erica [00:38:14]:
a bummer too. They're such a good bakery, but, yeah, that's a bummer. And I think What's what's good is that it brings the whole community together to talk absolute crap about this one post and to fight misinformation You know? But it's sad that it still has to be said. --
Jules [00:38:32]:
being the week of celiac awareness week. Yeah.
Erica [00:38:36]:
Oh, we're aware. Think we're aware. I think most people are not aware about the, intricate nature of our diet and about -- Yeah. -- wheat in other countries, but yeah, I think the whole world could use a little bit of education, like just a basic science background. I mean, my god. Let's talk about the pandemic, making people afraid of science. But the whole world could just use a big, nice, warm science hug. I'm like, and just like, please don't believe everything you see on the internet. It's gonna be okay.
Jules [00:39:13]:
And don't believe the, manual that comes with your bread machine.
Erica [00:39:18]:
That's all fake news, Jules. It's perpetuated by Big Bread. Yeah. You're involved in the deep fake big bread conspiracy.
Jules [00:39:27]:
Big bread conspiracy. Yeah.
Erica [00:39:29]:
It's so it's it's been a week.
Jules [00:39:32]:
Yeah. Yeah. Well, this time next week, we will be happily ensconced in our, expo east
Erica [00:39:41]:
joy world.
Jules [00:39:43]:
Oh, yeah. Yeah. A little bubble. Mhmm. But we will be finding you all the latest and greatest and cannot wait to report back on that, and we will not be bringing you any fake news. So
Erica [00:39:54]:
-- No fake news. Mm-mm. No fake news. 100% real. No alien conspiracy theories here.
Jules [00:40:00]:
No. And Erica will travel safely. There will be no incidents. Just
Erica [00:40:06]:
Fingers crossed.
Jules [00:40:07]:
Do you want me to bring you muffins?
Erica [00:40:09]:
Yeah. Okay. Travel
Jules [00:40:11]:
muffins. Travel muffins. Cool.
Erica [00:40:15]:
Alright. Well, Jules, I'll see you next week. And everyone here, I'll see you whenever we produce the next episode. If you had me at eat podcasts, please like, subscribe. Tell everyone about it. Tell your mom.