My house was the most popular house on the block this week. That’s because I decided to make a different batch of frozen treats everyday. All so you could have something fun for the holiday weekend. I toiled away in the kitchen and gave no thought whatsoever to my hips, freezing and taste-testing five batches of creamy, sweet, cold goodness. Each one got rave reviews, and while it was a close vote, in the end the Chocolate-Hazelnut won by a nut. Tonight’s featured recipe is the flavor that inspired the entire week.
While Gelato is by far my favorite, I played no favorites and included ice cream and sorbet in the selection. These recipes all make between 1 and 1-1/2 quarts. Here’s the lineup in order of appearance:
Vanilla and Strawberry Ice Cream (recipes here)
Blueberry Sorbet (recipe here)
Chocolate-Hazelnut Gelato (recipe here)
Before we get to the featured recipe, what fun things do you have planned for this holiday weekend? What delicious things are you making for your cookout/picnic/get-togethers? I’ll probably take advantage of the predicted good weather to hike and cycle. Maybe even drive up to the mountains.
Now for the recipe that started this whole week of treats. A while back I was searching for gelato recipes and came across one for Key Lime Pie. It sounded awesome. I tucked it away, planning to try it someday. Someday finally came and I put my own twist on it:
Key Lime Pie Gelato
Gelato Plain Base (recipe below)
1 graham cracker crust, broken into pieces and frozen (recipe below)
3 tbsps fresh lime juice, preferably Key lime*
2 tsp grated lime zestMake the Gelato Plain Base and chill as directed. Make the graham cracker crust as directed and freeze.
To make Key Lime Gelato: Gently whisk the limejuice and zest into the base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer’s instructions. Just after churning quickly stir in the graham cracker crust pieces, reserving some for garnish. Transfer to an airtight container and freeze for at least 2 hours before serving.
*after you mix in the lime and zest, give it a taste and add more limejuice as desired. If you’re prefer it a bit more tangy, you can add up to 2 more tbsp without worrying about consistency.Graham Cracker Crust
Note: You can substitute graham cracker pieces if you don’t want to make an actual crust. I just like the buttery flavor and texture of the actual crust in the gelato.For the graham cracker crust: Mix 1/2 cup melted butter, 2 tbsp sugar and 2 cups graham cracker crumbs together. Press firmly onto the bottom of a well buttered 8×8 glass baking dish and bake at 375 degrees F for 10 minutes. Cool and remove from the baking dish, break into bite-size pieces and freeze in a covered container.
This recipe is the base for most gelatos, it’s also good frozen by itself:
Gelato di Crema (Gelato Plain Base)
2 cups whole milk
1 cup heavy cream
4 large egg yolk
2/3 cup sugarIn a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.
One final note. If you’re wondering what the difference is between Gelato, Sorbet and Ice Cream, click here for a pretty good explanation.
Reader Interactions
64Comments
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Elizabelle
The things you do for us. Yum.
gogol's wife
It is really cool that you post these recipes, even if I’m far too unambitious to make them. I like reading them.
WereBear
What a coincidence. I just discovered the Hagen Daz Sea Salt Caramel Gelato.
Incredible.
I do want to get an ice cream maker, but we have so little room in our freezer. Thanks for stoking that ambition!
Mnemosyne
We are going away for the weekend, so other people will be cooking for us.
If you’re going to a picnic with small to medium-sized children, you might want to consider getting an ice cream ball for them to play with. Dessert and soccer all in one! And it got surprisingly good reviews.
WereBear
Though it is emphatically not ice cream weather. We are supposed to get a foot of snow tonight. On the peaks, but, still.
gravie
Going to South Carolina for a week-long reunion/blowout with people we’ve known and loved for more than 40 years. We will drink, cook, laugh, sing, swim, tell stories and generally act the fool as we revel in just being together. And we’re gonna try your gelato recipe.
Roger Moore
Does anyone have a good recipe for frozen yoghurt? I have several good to great artisanal ice cream places near home, but nobody who does artisanal frozen yoghurt.
Violet
FYI for anyone who doesn’t already know (I didn’t and just learned a few weeks ago), most industrially produced cream sold in the US has carrageenan in it. Carrageenan is a seaweed extract used as a thickener and stabilizer. It’s used in lots of things, but almost all cream seems to have it, at least that I’ve found when reading labels in multiple supermarkets around me, including upscale ones like Whole Foods.
The FDA allows it to be in foods here, even organic foods, but there are are questions surrounding its safety. It’s been implicated in GI disease and it’s not recommended for use in infant formulas.
I’m not sure how carrageenan might impact making your own ice cream. Probably not much in terms of production and it would just add to the ice cream’s stability. I do know that when I found cream without carrageenan being sold at Whole Foods (it’s from a relatively local dairy), I bought some. The taste is completely unlike any other cream I’ve had in recent years. It actually tastes like cream. A local gelato maker uses this cream exclusively for their gelato and it is amazing stuff.
jacy
Easiest-peasiest summer cool treat:
14-16 oz bag frozen fruit, any combination (must remain FROZEN)
Large container vanilla yogurt
local honey to taste
Pour yogurt into food processer, add frozen fruit and honey, blend until smooth. Nearly instant soft frozen yogurt. You can put it into the freezer in a sealed container to harden further, but it usually doesn’t last long enough in my house to do that. Kids lately have been liking the mango/pineapple.
MikeJ
Nothing for a raspberry sorbet
the kind you buy in a grocery store
raspberry sorbet
and if was warm she wouldn’t eat much more
Elizabelle
@gogol’s wife: TCM is showing the movie that killed William Frawley tonight at 8 Eastern.
Roger Moore
@Violet:
Carageenan is one of those things that shows up a lot in industrial foods that have to be shipped long distances under not very well controlled conditions. It helps to keep ice crystals from growing in the ice cream if it partially thaws and refreezes during shipping. I’m suspicious of the claim that there are any problems with it, or a lot of other gums and stabilizers used in processed food.
That said, I’m leery of any food that has lots of additives and stabilizers in it, even if I think they’re safe. The main reason for putting that goop in food is so it can sit around for longer before anyone eats it. I’d rather have food that’s actually fresh, rather than stuff that’s been kept acceptable by having a bunch of gunk added to it.
Elizabelle
For schrodinger’s cat: She Simmers is a great Thai food blog.
Violet
@Roger Moore: I suspect it’s one of those things that in small amounts isn’t a problem, or perhaps in its more natural state, but as an additive it’s not really good for us. The research against it seems to be increasing, but as we know, the food industry is pretty entrenched in Washington and gets most of what they want. They want it in foods, we get it.
I know for me it causes some gastric issues. I didn’t understand what was causing them, and then learned about the carrageenan. I did some testing–ate similar foods with and without it, and it seemed that the carrageenan containing foods caused me problems. I didn’t understand why cream was causing me a problem–didn’t think to look at the label since I figured it was just cream. Then someone told me about the carrageenan in cream and I checked mine and sure enough, there it was.
I know my story is just an anecdote, but for me I’ll be doing what I can to avoid it. Pointing the issue out to other people might help someone too.
Edit: Here’s a recent article about it: http://articles.chicagotribune.com/2013-03-18/health/ct-met-carrageenan-0318-20130318_1_carrageenan-fda-scientists-food-additive-safety. Apparently Stonyfield is going to remove it from their foods due to consumer complaints. Organic Valley has removed it from their foods, except from their cream.
Another Halocene Human
I’m going to ride the choo-choo train.
Sure, I have to take a bus to even get to the train, and I have to fly back at the end of my trip because the Floridian doesn’t exist anymore.
But Imma ride that choo-choo.
Another Halocene Human
@Roger Moore: There’s nothing wrong with consuming carageenan per se. As you might divine from the name, it was first cultivated and used for food in Ireland. It was used as a thickener and was given to sick people especially until with a better understanding of nutrition it became known that it’s lacking in nutritional value. (So, kind of like konjac/konyakku.)
The problem TODAY is that the main COMMERCIAL source is in the heavy metal polluted waters of the South Asian seas. Like, Malaysia or whatever. Buyer beware.
Alison
@MikeJ: I <3 you for this.
Another Halocene Human
@Roger Moore: Those gums are in ice cream because of a few reasons:
inappropriate ingredients that negatively impact consistency (usually not the reason)
too much air, ice cream melts readily and then refreezes, need to maintain consistency when taken out of freezer
not enough butterfat, need to make it smoother/creamier b/c ice milk is watery and grows big crystals
The latter two are about $$$. Those gums are a proxy for shitty ice cream.
Violet
@Another Halocene Human: I so wish we had high speed rail.
Todd
Just did the fast soak on a bag of black beans. Is there any way to guarantee they won’t taste like dirt when I cook them?
gogol's wife
@Elizabelle:
Isn’t that a horrible story? I wonder what it was about the movie that killed him.
But it competes with Inspector Morse followed by Audra MacDonald, so I think I’m going to miss Inside Daisy Clover, although I’m very curious about it.
geg6
@Violet:
This is why I only buy locally made ice cream and frozen custard. I buy it in quarts so it doesn’t sit around long. I’m most partial to frozen custard (fat? who cares!), especially that from a crazy local place called Hank’s Frozen Custard and Mexican Food. For regular ice cream, the original location of a regional chain that makes all ice cream in house is just down the road from my house. Bruster’s, for those who may be familiar. In fact, I have $28 left on a gift card my sister and BIL got me post-oral surgery. And a little bit of a quart of chocolate in the freezer. Sounds like dessert. Mmmm, with the Pinot that I’m waiting for the puck to drop before I open.
Roger Moore
@Violet:
I was thinking more of the links to cancer as suspicious rather than causing digestive upset. I can easily believe that undigestable food additives can cause gastric issues, especially if you’re unlucky enough to have some gut microbes that can digest it and produce unpleasant side effects. And, come to think of it, that might be a sign that I’m too hasty to dismiss it as a cause of more serious health problems. There are known links between bad gut flora and other illnesses, so there could be a causal link even if carageenan itself looks chemically innocuous.
Another Halocene Human
@Violet: Um, yeah, that’s because the dairy’s ice cream HAD FUCKING BUTTERFAT IN IT. Mmm-mmm good.
Most of the crap in the supermarket is just ice milk sold as ice cream.
C’mon, you open that half gallon you know it’s crap when you put your spoon in.
Edy’s is one of the worst. It’s got so much kelp in it it tastes like shaving cream to me.
eemom
@Elizabelle:
Hi Elizabelle! Thanks again (belatedly) for assisting my intoxicated ass to find a cab after our Arlington BJ get together in Feb.
Hey, how do you mean the movie killed William F? As a lifelong devotee of all things I Love Lucy, I am interested….
Steeplejack
Damn it all to hell. My Internet connection, which has been mildly flaky now and then, completely went to hell this afternoon, to the point that I was desperate enough to actually call Cox Cable. (Shudder.) Went through a lengthy automated script with a disembodied voice, basically doing all the stuff that I had already done on my own as a trained computer professional, then finally got bumped to a live person, who turned out to be a woman with the voice of that woman in the “That’s not a puppy” commercial.
(Can’t believe I actually found that. The Internet is truly amazing.)
Anyway, not inspiring confidence. She had me do some stuff, she did some stuff on her end, and finally she had me unhook the splitter that divides the one cable from the wall into separate cables for the modem and for the TV box. I plugged the wall cable directly into the modem, and—voilà—I’m back in business. So now I need to motor out to Micro Center to get a stupid $5 replacement splitter, or else get used to having either Internet or cable TV on—my choice—and diving underneath the furniture to switch between them.
Usually any excuse for an expedition to Micro Center is a good thing, but when I was out on dog patrol earlier today and saw the combination of regular Friday afternoon traffic and holiday weekend traffic I got daunted, went to the grocery to pick up some necessities and slunk home, vowing to hole up until at least tomorrow. But I can’t go that long without Internet and TV. (First World problems are still problems.) So I’m off to Micro Center. Unless the traffic is really awful, I will try to console myself by going a little farther past Micro Center to Total Wine and stocking up on a few things there. Maybe I’ll get a bottle of that great Conde de Caralt cava and suck on that tonight. For $9 or $10 a bottle it’s a great poor man’s champagne. Okay, sparkling wine, whatever.
I do have to say that the Cox woman was helpful, despite her slightly strange telephone persona. And if the cheap splitter solves the infrequent but annoying Internet problem I had been having I will be ecstatic. Fingers crossed.
Mnemosyne
@Violet:
I’m always a little wary of announcements that if some people are sensitive/allergic to something, that automatically means it’s bad for everyone, everywhere. I’m in the midst of a stupid argument with my co-worker because she’s convinced that corn is killing us. Not HFCS or corn syrup being used as additives — she’s convinced that freakin’ corn on the cob is poison. For everyone in the whole world. Really. If I have to hear her say, “Corn is killing us!” one more time, she may find a corncob in an unexpected place.
Anyway.
Mnemosyne
@Todd:
Rinse them well before cooking. Other than that, not sure.
Violet
@Another Halocene Human:
I wasn’t talking about ice cream. I was talking about the cream itself. Pull the cream cartons off the shelves in your supermarket. They’ve almost all got carrageenan in it. Full of cream and butterfat, but the manufacturers are terrified that the cream might separate (it’s supposed to do that) and upset consumers. So they put carrageenan in it. I think it has something to do with the Ultra Heat Treatment as well.
Ice creams definitely have it–even high fat ones like Ben and Jerry’s–but I was surprised the cream did. I figured it was just cream.
Josie
I recently got the Cuisinart 1 1/2 quart ice cream maker and am so glad to see these recipes. We have used it a couple of times and love it – no bags of ice or boxes of rock salt. You just freeze the container for a day, pour in the mix of goodies for ice cream and in 20 minutes or so it is soft serve. Then you can freeze more if you wish or devour it immediately. We tried one with cream cheese and crushed oreos. Oh. My. God.
gogol's wife
@eemom:
Apparently he had a heart attack right after seeing it in 1966.
ETA: “Inside Daisy Clover” with Natalie Wood and Robert Redford.
Violet
@Mnemosyne: Yeah, I tend not to be alarmist about stuff like that. I was just shocked that it was in cream itself and thought others might be interested to know that. Ice cream, sure–that’s processed and has various flavors and needs to stay frozen and so forth. But cream? I thought it was just cream. It’s not.
I’m not a corn fan either, but I’ll still definitely eat corn on the cob. YUM! And corn chips are hard for me to give up. Gluten is a problem for me, even though I’ve tested negative for all the celiac panel stuff. Giving it up has made a big difference in my life, though. Bunch of niggling aches and pains went away. Lost a bunch of weight. Stomach bloating decreased. Etc.
Elizabelle
Eemom aka UVAmom: good to see you.
We were riffing off “Inside Daisy Clover” being the last movie Wm Frawley ever saw; died very shortly after the screening.
IDC not official cause of death, although a dog of a movie. Christopher Plummer very good, however.
evap
I make ice cream all the time. I have a fancy Cusinart ice cream maker with a built-in compressor (it was a present, and I’m sure it cost a fortune), it’s so easy to use it’s dangerous — just pour in the ice cream mixture and turn it on. No messing with salt and ice, or having to freeze a container. You can make many batches, one after the other. As I said, it’s dangerous!!!
I’m making a Meyer lemon ice cream for a party tomorrow, yum. One of my favorites is lime ice cream so easy and so good: Just mix 1/2 – 2/3 cup of lime juice, 1 Tbsp. grated lime rind, 2 cups heavy cream, 2 cups milk (or milk and 1/2 and 1/2), 2 cups superfine sugar, stir until sugar dissolves. Now freeze in your ice cream maker. It’s so good, I don’t understand why ice cream shops/companies never make lime. (I know about lime sherbet — this is so much better.)
Todd
@Mnemosyne:
Never have done the fast soak before – sadly, 20 yr old didn’t do what she was asked this am. Oh well, spice ’em up enough, and who’ll notice?
Roger Moore
@Violet:
Bingo. Most cream is ultrapasteurized, which definitely changes the taste; it makes it taste cooked. I wouldn’t be surprised if they also wind up using a lot of stabilizers in ultrapasteurized cream to help it keep longer. If it’s ultrapasteurized, it should be clearly labeled as such, with “Ultrapasteurized” right next to, and in letters at least half the height of, the description of what kind of cream it is. Unfortunately, they only have to label all the stabilizers and emulsifiers in the ingredients, not anywhere else on the label.
Violet
@Roger Moore: Yeah, they do put Ultrapasteurized on the label, but the problem is, it’s all UHT cream. There aren’t any other options. So you get the carrageenan. It didn’t used to be that way. I wonder when they changed?
quannlace
It’s been years since my last ice cream maker went to that Big Kitchen in the sky… But I remember when I did make homemade sorbet….it had to be eaten up within 8 hours or so or else it became like a rock.
rikyrah
KEY LIME PIE GELATO?
OH…I SO want to come to your house
quannlace
“I’m always a little wary of announcements that if some people are sensitive/allergic to something, that ”
**************
I know. Just like now, we’re all supposed to be gluten-intolerant.
Gluten=Death!
muddy
I made a Key Lime pie last week, wish I had thought of this. I made the crust with ground almonds, coconut and coconut oil instead of graham and butter.
Roger Moore
FWIW, anyone who is interested and capable of reading bureaucratese should try reading some chunks of the appropriate federal regulations covering processed food (21CFR Parts 100-199). It’s interesting just how much detail they go into, and just how much leeway food processors have to put all kinds of crap into our food.
Yatsuno
@quannlace:
Vodka. Keeps the ice crystals from getting too bulky plus other pleasant effects. Not good for the kiddies tho.
Roger Moore
@Violet:
My guess is that ultrapasteurization interferes with good whipping performance, but they finally came up with a mix of stabilizers that makes it work OK. Either that, or people’s tastes have changed. I’ve heard that a lot of dairies have started to overcook their milk during pasteurization because people actually like the taste.
Violet
@quannlace: I felt that way about gluten intolerance too, but since I’ve known I’ve had some kind of sensitivity to wheat (figured it out before I ever even heard the word ‘celiac’) I decided to try giving up gluten for a short period of time to see how I felt. Holy cow, it was a revelation.
First was the detox period–about four or five days of feeling crappy. Then after that was over, all these niggling problems kind of disappeared–like minor aches and pains in my hands/joints, plantar fasciitis that was trying to get started (have had it–it wasn’t it, but I could tell I was on the verge of it), some sleep issues, etc. I couldn’t believe it. Some of the issues I didn’t know were issues until they weren’t there. Knew them by their absence.
Then over the Mother’s Day weekend I accidentally had some gluten. Sick for two and a half days–one of them very ill. That was enough of a test for me. I don’t really want to go back to it.
My doctor ran the whole celiac panel and I’m negative for it. Doesn’t mean I don’t have some kind of un-testable sensitivity to it, I guess. Maybe they’ll devise a test for that at some point.
Svensker
@Todd:
What are you making with the black beans? I mean, they DO taste earthy, that being their nature. But lots of onions and garlic, a stalk of celery, a chopped pepper, a bay leaf, some parsley and thyme, cook until they’re soft. If you have a hambone or ham stock that would be great. Then add salt, some tomato if you’re in the mood (don’t add salt or acid until the beans are soft, they change the chemistry and the beans will stay firm). You can add some nice porky products if you like, too, like sausages, chopped ham, bacon, etc., but you can leave them out if you’re a vegger. I like to add a bit of sherry to my black beans not long before serving, a little red wine will do, as well. Serve with rice, of course, and have some chopped green onions, cilantro, grated cheese, to offer to top it off. Yum.
Steeplejack
@Mnemosyne:
Then her worst fear may well come true.
becca
I’ve had a Cuisinart ice cream maker for over 10 years now and it still works great.
I usually use “fake eggs”, like EggBeaters, so I can freeze it right away.
I always use a 1-1 ratio of heavy cream and some other liquid. Buttermilk makes fantastic ice cream for cobblers and pies. Slightly tart, like frozen yoghurt.
Almond milk is fabulous and keeps better than plain milk. It doesn’t ice like milk does.
If you are lucky enough to have rhubarb, it’s wonderful spooned over corn bread cake and buttermilk ice cream.
Todd
@Svensker:
I had onions, garlic and chorizo available, and went with dried oregano and cumin as the basic profile. I’m now hammered, so a cilantro run is impossible. I browned off basmati rice with onion and garlic.
You should see me make cilantro-lime-garlic rice. It is to die for.
Schlemizel
@Elizabelle:
I always thought it was working with Vivian Vance that killed him
Schlemizel
@Another Halocene Human:
I saw a thing on TV one time where they compared various ice creams. The most expensive ones where quite a bit heavier for the same volume because they had less air in them and they melted faster because they didn’t contain the artificial stabilizers.
Edy’s wouldn’t melt at all!
eemom
@Schlemizel:
aha! You getz the legend. Word has it they hated each other so much that VV bought drinks for everyone in the restaurant when she heard he had died. Desi Arnaz, on the other hand, purchased a newspaper ad that said Adios, Amigo.
Mnemosyne
@eemom:
The feeling was mutual — the famous quote by Frawley when he was asked about Vance after “I Love Lucy” ended was, “She doesn’t know where I am and I don’t know where she is and that’s the way we both like it.”
Mnemosyne
Also, too, sautéed some chicken Italian sausage with onions and peppers and put it over polenta. Yum. Polenta was a little bland being cooked with water, though — next time, I’ll use chicken broth.
eemom
@Mnemosyne:
What is so interesting, though, is that notwithstanding their RL animosity, they had such perfect comedic chemistry together on the show. One of the many things that made it the grandmother of all teevee sitcoms for all time, imo.
(((I Love Lucy)))
Mnemosyne
@eemom:
The magic of the camera — as far as it’s concerned, chemistry is chemistry whether it’s mutual affection or mutual loathing.
The whole Lucy and Desi story is interesting and poignant. As far as I’ve been able to tell, they were two people who loved each other deeply but just could not live together as spouses without it turning into The War of the Roses.
eemom
@Mnemosyne:
Yes indeed, a very fascinating story. Both brilliantly talented, and much in love. However, he was a boozer and a womanizer. And SHE…omg, so ahead of her time in so many ways, in being a hard-headed and successful businesswoman in addition to her boundless creative ability.
One of my proud moments as a mother, was some years back when eedaughter’s class did a project on Female Role Models, and she chose Lucille Ball. (let’s plz not even start on some of the other selections in said class at the godawful time, which included Condosleeza Rice…)
Heywood J.
Monday is my birthday, and since I’m old, we just BBQ. This time around it is ahi steaks, bacon-wrapped scallops, fresh fruit salad (strawberry, mango, pineapple) and a New York-style cheesecake w/graham cracker crust and topped w/fresh strawberries. Although, those recipes are all mighty tempting, especially the chocolate-hazelnut gelato, so I may punt on that cheesecake….
Mousebumples
I don’t have any ice cream makers, but this recipe exchange makes me think of my mom’s Oreo Torte. I need to get the precise recipe from her, but it basically involves an Oreo cookie crust (graham cracker crust style) and a blend of Oreo ice cream (or mint, or mint Oreo, etc.) and then a fudgey/Oreo topping. There could be layers, but I honestly don’t remember.
It’s just cold and delicious Oreo goodness. That I am now craving. *sigh* I might need to call Mom tomorrow to get that recipe so I can make it for the weekend.
TaMara (BHF)
@Mousebumples: is this the recipe:
Ice Cream Delight:
8 oz Oreo style cookies
¼ cup butter, melted
1 qt. mint chocolate chip ice cream
6 oz chocolate topping
4 oz. frozen whipped topping, thawed
8×8 baking dish
Crush cookies in a blender until fine crumbs. Mix ½ of the crumbs with melted butter, spread on the bottom of baking dish, don’t pack down. Cut ice cream into 1-inch thick slices and layer on crust (or let melt enough to be spreadable and spread with a large spatula). Spread chocolate, then whipped topping on top. Sprinkle remaining cookie crumbs over top. Freeze.
Another Halocene Human
@Violet: Whatever, I like my Irish seaweed. That shit used to rot in my fridge constantly.
Another Halocene Human
@Violet: Sounds more like the leaky gut syndrome than gluten intolerance per se.
It might actually not be gluten but another thing in wheat flour that is permeating your gut barrier and getting into your joints.
You could try homemade sourdough and see if you tolerate it.
Personally, I have the classic intolerance. Gluten gives me GERD. So it’s Prilosec for the rest of my life or give up wheat, usually an easy choice. Never had joint pain or anything like that.
Mousebumples
@TaMara (BHF): That sounds about right. I don’t remember the original recipe having butter in it, but that makes sense, in terms of getting the crust to stick together. Thanks! :)
Violet
@Another Halocene Human: I’ve had the same reaction with quality sourdough bread from a local bakery. Not sure if making it myself would change a lot. Could be leaky gut. Could be caused by gluten or something else. I’d never given up gluten before, although I’d given up wheat. When I gave up wheat (for as long as six months) I didn’t notice much difference in anything about how I felt. When I gave up gluten, I noticed a big difference.