Some of my nephews are gluten intolerant, a lot of gluten free items are intolerable. But, good nosh can be made gluten free.
There needs to be a desire to experiment in the kitchen.
Thinking one of my sons may have some of the symptoms relating to gluten intolerance. We have changed the way we cook, the ingredients we use and he seems to be happier.
I have gluten free spaghetti, she quite likes that. I spice up the bolly a bit and she says that works. I did honey roast gammon last time. It also limits what can be done for pudding. Rice pudding brulee. That went down well.
That's one thing we will never agree on Boaty.
Mum used to make me eat them when I was young, I'd cut them into quarters and swallow without chewing. Hiding them under the table only got me into trouble. Refusing just saw me sitting at the table until they were gone. I learn't my lesson, cold and rubbery was worse than hot.
That's the rub mate. If they are not fresh they are indeed something from a horror film. But, as I say, fresh from the vine they are really a different beastie. Very nice with a clean taste. That fresh you can eat them raw. But they must be fresh off the vine. Mine are always one second from vine to pot.