glutenfreeandme

[glutenfreeandme]

Gluten-Free 3-Cheese Ravioli with Brown Butter and Sage

[glutenfreeandme]

Had to innovate on this pie crust because I ran out of two different flours while making it. I gotta say, I think the whole cup of butter is doing a lot of heavy lifting here. It's a very good pie crust though, so maybe I'm onto something.

[glutenfreeandme]

i made a recipe from a bean influencer and regrettably it's really really good

[glutenfreeandme]

gluten free baking

made some gluten free and lactose free cream puffs recently. The dairy free heavy whipping cream didn't stay stabilized very well. I'll have to try carnation version see if it's any better. Other than that, the gluten free flour and ghee worked great for choux pastry.

[glutenfreeandme]

Matcha Mochi Muffins (Gluten Free)

[glutenfreeandme]

Something that I have noticed is I know almost nobody my age that goes to a food pantry. I know people who regularly run out of money for food and in general have to eat an unsuitable diet because that’s what they can afford and they still don’t go to a food bank, im not sure if it’s because they’re embarrassed or maybe if you didn’t grow up going you don’t know much about it but if you’re financially struggling I really recommend it. And look into other options for food assistance too like community fridges and gardens and other programs that can assist you, where I live Salvation Army pays for an allotted amount of grocery delivery for low income people every month, in the summer farmers take excess produce to the library to be taken by anyone who needs it, etc. There are a LOT of resources for free food that you can look into especially if you are literally not eating because of your financial situation

[glutenfreeandme]

I'm starting to think about thanksgiving (and how many people we're going to be trying to fit in our 1 bedroom apartment) and I've been really wanting to recreate my favorite dinner rolls from when I was a kid - pumpkin sage rolls. I tried last year but they just didn't scratch that itch. This year my first attempt went MUCH better. They look the same and taste pretty similar!

I was expecting to need a wash of some sort of glaze or something and I tested whole bunch, but I think the best looking ones were without glaze. Round two will have a bit more sugar and salt, but I think I pretty much nailed it

[glutenfreeandme]

I made sesame balls following this recipe and they came out amazing. I had them for breakfast (somewhat unadvisably) with milky black tea and I wish I could have that for breakfast every morning. Absolutely delicious.

[glutenfreeandme]

but on the real though, here is your guide to assyrian rice preparation from your friendly neighborhood assyrian:

start wanting rice. (or, if you are traditional, simply recognize your constant desire for rice.)

measure out two cups of rice. then one more. then two more. then another. this seems fine. you love rice. there is no way that this will backfire on you.

remember that your great-great-uncle’s recipe says it should be soaked overnight.

become consumed with despair.

decide to soak it for half an hour instead, acknowledging that the final product will be inferior and anger your ancestors but will still satisfy your now almost-overwhelming need for rice to be inside your body much faster.

remember that you should have set the water to boil when you soaked the rice. goddammit. 

once the water boils, put the rice in until it is half-cooked. the eyeballing or intuitive method is less effective than a timer but that’s how your aunt does it so you feel compelled to meet her standards.

now that the rice has fluffed up, realize how much rice six dry cups really is. holy shit. you’ve fucked up immeasurably. 

take a minute to dwell upon your failings.

grease a baking dish with butter. this will never be as elegant as you want it to and your fingers will get greasy, but the slightly shameful, self-indulgent joy of licking your fingers afterwards will make up for it.

pour the rice into the dish. wonder immediately if you actually buttered the dish beforehand and if you’ve just fucked up. 

melt approximately one thousand pounds of butter in the microwave and pour it over the rice, pondering your imminent death from rapid-onset arterial clogging. put a small pat of butter on the top to properly gild the lily.

put your pan into the oven, which you have absolutely preheated after your previous lack of foresight. shake the rice once or twice while it bakes to make sure the butter is well distributed. resist the impulse to climb into the oven with the rice. for the last ten minutes, sit next to the oven and count the seconds until it’s done.

remove the dish from the oven. shed a tear or two at the perfection laid before you. if you are dining with others, this is the time to serve the rice while making passive-aggressive statements about how oh no, you don’t need any help, you just made dinner all by yourself, you can serve everyone as well. (this is still fun if done alone, but optional.)

CONSUME THE RICE.

realize that you have eaten half of the dish in one sitting. no matter how much rice you made, this will always happen. 

put the leftovers away, if there are any, and enjoy a cup of chai while marveling at the amount of food you have just eaten. if possible, fall asleep in an armchair, sitting up, head tilted slightly back, like a grandpa.

for the rest of the evening, think fondly of how much rice you have in the fridge now and how many meals it will supplement, refusing to acknowledge that you will almost certainly eat the rest of it in a few hours for a midnight meal.

[glutenfreeandme]

Hell yes

[glutenfreeandme]

Hell yes

[glutenfreeandme]

I went to the bougie grocery store and you know what's super fucked up? The veggies were the same price as the ones from Safeway. Anyway, look at these beautiful tomatoes that match my cherry tomato kitchen curtains, let's think about how nice that is and not think about the economy.

[glutenfreeandme]

The BEST Spicy Alfredo Sauce

[glutenfreeandme]

Hello all! As some of you may know, I was working on starting a website for recipes earlier this year. I stalled on it pretty hard when my work situation kind of exploded, but I've quit and decided to go back to working on it! While I work on getting the nice version up and running, I've made an interim very simple website so I have somewhere to write all the stuff rattling around in my head down. Check it out!

I'm still adding to it and I'm keeping it pretty free-form, so don't expect a lot of polish. I'll be posting links to individual recipes as I type them up and post them as well!

Thanks for taking a look! It may not seem like much, but I'm really excited.

[glutenfreeandme]

GF bagels ✌️

Recipe here:

https://georgeats.com/recipes/gluten-free-bagels-gum-free-vegan-option/#recipe