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That's one advantage to being gluten sensitive - I don't bother buying those kinds of things now and generally just cook from simpler ingredients.

It is annoying to go out to a fancy restaurant and find that they use wheat based tortillas rather than authentic corn - you'd expect them to be making things themselves rather than just buying them from a shop.

Just thought of another one - Thai-style fishcakes (e.g. in restaurants). Why are they covered in breadcrumbs when Thai food hardly ever uses wheat?



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