Countdown to about 24 hours from now when I start complaining about how much I hate eating eggs.

Still gonna make some egg salad in @the_etrain's honor, though.

@kimlockhartga @the_etrain Oh, it's not toasted. Sorry for any false advertisement.

I wanted the bread to stay soft to hopefully be like a fluffy pocket to keep the eggs in place and feared toasted bread might be too crunchy and could possibly make the egg pieces fly around like shrapnel

@Alice @the_etrain That actually makes sense.

The thing with gluten-free bread, is that you have to heat it or toast it, because it is terrible otherwise. I have completely forgotten that normal people can make sandwiches with soft bread.

@kimlockhartga @Alice @the_etrain

Heyyy, just FYI I have found a gluten-free bread that I can actually stand to eat not-toasted.

Made by Schar, which is a European company. They make little pre-sliced sourdough loaves and the slices are actually soft and pliable.

It is life-changing! In fact, it's not even as good when it's toasted. (They have a deli style bread that is also really good either way.)

The only issue is, it's pretty expensive for the amout you get. But still!

Now I really want egg salad...

@kimlockhartga @Alice @the_etrain

I am right there with you.

There's an ingredient (xanthan gum) that's popping up in almost everything these days.

I have to be incredibly vigilant about not consuming it because it makes me so sick. I always feel like such a pill because it means that anybody who's serving a meal to me has to be vigilant about looking out for it as well.

It's exhausting for everyone!

The most frustrating thing is, when I'm having groceries delivered and I've diligently looked up the ingredients of something new that I want to try, and it doesn't list that ingredient online, but then when it gets here, it has that ingredient in it. 😡😡😡

Those items go straight to the little free pantry down the street. Somebody there just got the most delicious-looking jar of Paleo Alfredo sauce this last week. I was so disappointed!

Something like .01% of people have the sensitivity that I do.

Though I do try to tell people who are having digestive difficulties that it's possible that they're sensitive to this ingredient as well. It took me six years of being continually sick while initially gluten-free to figure it out. I made a batch of fresh, gluten-free jelly donuts for Hanukkah one year, and I used fresh xanthan gum, and I was violently ill for a day and a half after eating two donuts.

Unfortunately, it's in almost every gluten-free product there is (even Schar uses it in some of their products). But it's also showing up in toothpaste, lotion, pasta sauce, herb seasonings, ice cream... It's really disheartening!