Pickle, my youngest, is really into cooking. Last Wednesday he made a 3 course Thai dinner from scratch. As a treat, I wanted to get him another magazine so I picked up the March issue of EveryDay with Rachel Ray. It has an appealing layout and beautiful photography.
I was pretty excited when I saw that this issue had a gluten-free menu. Imagine my dismay when I read this:
“When did we all get so picky? If carb cutters, gluten abstainers and other special dieters share your table […]” pg 100
I was a little put off by “picky” but having a major magazine present GF recipes was exciting so I jumped to the recipes.
The main entree is cornflake coated chicken.
Apparently Rachel Ray Mag has no fact checkers. Or doesn’t know the difference between wheat-free and gluten-free. Most commercially available brands of corn flakes have malt flavoring. Which is made from barley and definitely NOT gluten-free.
It’s this kind of mis-guided information that makes my life hell. Well intentioned friends want to be really nice and make me something. And I’m left either being annoying and quizzing them on every ingredient they used or playing Russian roulette with my health.
Rachel, your chicken would have made me very sick if a friend had served it to me. I will not be subscribing to your magazine.