#Gluten-free

[copperbadge]

Your latest bread success made me wonder if you've tried or had much luck making gluten free bread? I'm so tired of most commercially available options, they all seem to dissolve instantly. Awful for burgers or anything with sauce. I miss sourdough.

I'm afraid I haven't done much work with gluten-free baking; the problem is the gluten tax. As I'm sure you know, gluten-free anything, even just ingredients, are more expensive, and the process of baking is more labor intensive and time-consuming for a product that isn't the same. Even the best gluten-free bread, lacking gluten, is lacking one of the defining characteristics of the thing it's emulating.

Since I can eat gluten and am not regularly responsible for feeding anyone who can't, there's no real motivation to do it. I try to always have gluten-free options when I'm hosting, but that's usually stuff like crudite and dip, charcuterie, or fruit -- things that can also avoid other allergens, and depending on the item be eaten by vegetarians or vegans.

Now, all that said, I can recommend King Arthur's Cup For Cup GF flour for baking; it makes the process fairly smooth and the final product seems pretty sturdy, although admittedly the flour is about twice the price of their normal bread flour per pound. I haven't encountered Bob's Red Mill GF flour in a while, but partly that's because when we stopped using them they hadn't really reformulated in a few decades and their GF flour was pretty coarse, and sometimes made from beans my family members couldn't tolerate. They may have advanced since, this was like 10-15 years ago at least.

The King Arthur website has a variety of GF baking recipes as well as mixes and I do have some experience making their GF bagels, which are pretty good, although I think they're actually better if you halve the size (easier to manage, easier to store, since they really need to be kept cold, preferably frozen, and eaten warmed). I baked those regularly for a while for a colleague's kid who was allergic to wheat, and they weren't much more work than baking regular bagels, just required more delicate handling pre-bake.

I realize this is basic and you've probably tried it, but just in case, any GF product you're going to be saucing (as you say, like burgers), you might try griddling first -- little scrape of butter, toss it in a hot pan for a few minutes. In regular bread it helps to both create a flat barrier so the sauce doesn't sink into the bread, and it also dries it out a little so that it can take more moisture to begin with. This is theoretical though, I've never done it with GF buns. I do know that generally King Arthur recommends toasting GF products baked with its recipes.

Readers, feel free to chime in with recommendations! Remember to reply in comments or reblogs, as I don't post asks sent in response to other asks.

[omnivorescookbook]

Air Fryer Corn on the Cob Make perfectly charred and flavorful corn on the cob with this easy air fryer recipe.

Recipe: https://omnivorescookbook.com/air-fryer-corn-on-the-cob/

[sweetcherryslim]

Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar. - 185 kcal/5g protein

Servings: 8 - 185 kcal/5g protein per 1.25 cup serving

1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)

2 cloves garlic, minced

3 tablespoons extra-virgin olive oil, divided

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

2 tablespoons balsamic vinegar

1 teaspoon maple syrup

2 teaspoons Dijon mustard

8 cups packed baby spinach, roughly chopped

1 medium Honeycrisp apple, diced

½ cup diced sharp Cheddar cheese

½ cup toasted chopped pecans

Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.

Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard and the remaining 1/4 teaspoon each salt and pepper in the large bowl. Add spinach, the roasted squash, apples, cheese and pecans. Toss to coat.

[strengthandsunshine]

This General Tso's Chickpeas recipe is the best vegan version of the classic Chinese takeout dish! Healthy, gluten-free, allergy-free, and made with chickpeas instead of chicken! Made in one pan, with your choice of veggies, and a simple sweet, spicy, tangy, umami sauce! This quick and easy vegetarian meal will save you time and money!

General Tso's Chickpeas (Vegan, Gluten-Free) https://wp.me/p4UrDz-9kK

[eatengood]

Gluten-Free Zesty Lemon Bars

Are your taste buds longing to taste refreshing lemon desserts these summer days ? Then, you must try the following gluten-free dairy-free zesty lemon bars recipe.

[garlicandzest]

Learn how to make caramelized onions with just three ingredients. This easy onion condiment will transform everything from burgers and pizzas to sandwiches, and your favorite veggie side dish.

[andillwriteyouatragedy]

when it comes to me "gf" means both gluten free and genderfluid

[qaraxuanzenith]

I have an unscientific theory about correlation between jews and specific medical dietary restrictions so i have decided to test my theory in a more broad but still extremely unscientific way, by asking tumblr!

specifically, i want to know if there is a correlation between the inability to safely eat nuts and/or gluten, and jewish ancestry

please select the relevant "can't eat nuts/gluten" option even if it is only ONE of those two which is not safe for you to eat

EDIT: leaving it specifically vague to include nut allergies, celiac, gluten intolerance, and other intolerance/digestive issues that mean you genuinely can't eat either tree nuts or gluten

[queenketouk]

KETO GINGERBREAD MAN CAKE

Keto Gingerbread Man CakeA subtly spiced delight with 1.5g carbs per serving. It's light, moist, and just perfect for the upcoming festive season. Read the full article

[morbiusworld]

HELLO

and welcome to morbiusworld account i am morbiusworld and welcome and welcome to my fun zone where we have fun at morbiusworld and welcome to erf aka morbiusworld which is the capital of the fun zone welcome to morbiusworld welcome one and all to

you are greeted into morbiusworld by the surveyor buddy who will challenge your sins and decide if you are worthy to enter the fun zone welcome to morbiusworld if you are granted entry feel free to use all of our facilities and get your food from the abandoned walmart that is infested with pigeons

the mayor of the fun zone who wants you to have fun in the fun zone in morbiusworld if you have a lot of fun you are granted 1 (one) gram of gluten FREE carbonara

[omnivorescookbook]

Garlic Beef (蒜香牛肉粒) The tender and juicy beef pieces are cooked in a savory and sweet brown sauce along with buttery garlic.

Recipe: https://omnivorescookbook.com/garlic-beef/

[sweetcherryslim]

Cauliflower Risotto with Mushrooms - 300kcal/ 10g protein

Servings: 4 - 300kcal/10g protein per 1 1/4 cup

5 tablespoons olive oil, divided

6 cups (10 oz.) sliced fresh cremini mushrooms

1 small (6 oz.) yellow onion, finely chopped (about 1 cup)

2 teaspoons finely chopped garlic (from 2 cloves)

2 teaspoons fresh thyme leaves, plus leaves for garnish

1/4 cup dry white wine

24 ounces fresh riced cauliflower (8 cups) (such as Eat Smart)

1 cup tap water

1/2 cup unsalted vegetable stock (such as Imagine Organic)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 ounces Parmesan cheese, finely shredded, divided (about 3/4 cup)

Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high. Add half of the mushrooms, and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer mushrooms to a plate. Repeat procedure with 1 1/2 tablespoons of the oil and remaining mushrooms. Reduce heat to medium, and add onion, garlic, thyme, and remaining 2 tablespoons oil; cook, stirring often, until softened, about 5 minutes. Add wine; cook, stirring constantly, until wine is absorbed, about 90 seconds. Stir in cauliflower, water and stock. Cover and cook, stirring occasionally, until cauliflower is crisp-tender, 10 to 12 minutes. Remove from heat.

Transfer 3 cups of the cauliflower mixture along with any remaining liquid in the skillet into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds.

Return skillet with cauliflower to medium heat. Stir in cauliflower puree, mushrooms, salt, pepper and 1/4 cup of the cheese. Cook, stirring constantly, until cheese is melted and mixture has a creamy consistency, about 1 minute. Divided risotto among 4 bowls; sprinkle evenly with remaining 1/2 cup cheese. Garnish with thyme leaves and serve immediately.

[strengthandsunshine]

Sour Cream and Onion Potato Salad combines your favorite potato chip flavor and potluck side dish! Made with tangy homemade vegan sour cream, tons of savory oniony flavor, and soft tender potatoes, you can skip the potato chips and enjoy this classic combination in one delicious forkful! Healthy, gluten-free, and allergy-free, this easy potato salad recipe will be a hit at every party!

Vegan Sour Cream & Onion Potato Salad https://wp.me/p4UrDz-9gu

[spooniechef]

Gluten-Free Chocolate Mug Cake (0 Spoons)

I've been quiet here for awhile, at least in part because it's been a long month or two. There's been overtime at work, which I should not have been doing but because we're understaffed and half the office got sick, I had little choice. Also I went to what will probably be my last convention a couple of weeks ago, which was objectively hellacious but I got autographs from the entire cast of Critical Role so I regret nothing. But of course I came out of that with a serious pain flare and what might have been con crud but was also quite possibly the flu, so that kind of murdered any chance of my being productive the last couple of weeks. But I have this week off and I have some plans. Mostly because I got cookbooks and very much intend to use them.

Side note - I've been contemplating doing a thing to raise money for Fibromyalgia Action UK, and weirdly, my main thought about something sponsored has been "cook through an entire cookbook in 12 months", like The Julie / Julia Project. I came up with that idea least partly because Julie Powell died a couple of weeks ago, which ... I mean, she was barely older than me, what the fuck? But also because cookbooks don't exactly give a chronic pain-friendly rating to its recipes, and part of it would involve doing an adjunct-document with spoon ratings like I do on the recipes here. Still toying with the idea, at least partly because butter and eggs are expensive as fuck. Don't even get me started on the pecans I need for a recipe I got my mother to bring me Jell-O pudding from North America especially to make. Also there's too much that needs buttermilk and that's not so much a thing over here.

Which brings me to today's bit of cookery notes. See, I have new cookbooks, and I've been trying to decide what I want to make from them. I'm having serious executive dysfunction about so much of it, so for the most part I've been sticking with chocolate chip cookies. But I didn't want to do that this time, but there are so many cookies to try. Eventually I got tired of indecision and just really wanted a sweet treat, and one of my cookbooks (Quick + Easy Gluten Free by Becky Excell, which I heartily recommend) had recipes for mug cakes. I'd never tried one, so I figured, why not? I went for the chocolate one instead of the jam doughnut one because I didn't want to use an egg for just the yolk until I found something to do with the white. (Which probably means the next recipe you'll see here is gluten-free cinnamon roll sugar cookies, but anyway.)

So! Chocolate mug cakes! Here's what you'll need:

1 tablespoon vegetable oil

4 tablespoons milk

2 tablespoons caster sugar

1 tablespoon unsweetened cocoa powder

3 tablespoons gluten-free all-purpose flour

1/2 teaspoon gluten-free baking powder

1 tablespoon chocolate chips

I imagine you could replace both the all-purpose flour and the baking powder with gluten-containing versions and have it be fine. But note - no xanthan gum, no egg. You could probably add the tiniest drop of vanilla extract, though.

Here's what you do:

Put all the ingredients in a microwaveable mug; mix well

Cover the mug with plastic wrap; poke a few holes in the plastic

Microwave on high for 60-70 seconds

Let cool for a couple of minutes (the mug will be really hot)

FEAST (they recommend topping it with ice cream and / or chocolate syrup, so maybe do that and then FEAST)

There is no earthly way I could make this any easier. You could probably add various bits of additional flavour - replace the chocolate chips with fudge chips, a drop of vanilla or orange or mint extract, maybe a pinch of cinnamon - but it's pretty well fine on its own. The only thing I can add is that the cookbook says microwave on high in a 900W microwave, but mine is 800W so I just put it in for 70 seconds and it was fine, so maybe add an extra 5-10 seconds if your microwave is lower wattage than that.

So yeah, this is the perfect spoonie dessert, really. If you're having a bad day and are tired and you just want something nice that requires no effort and isn't a £3 brownie? This is the way to go.

[madanimalscientist]

Fajita night!

Marinated skirt steak (skirt steak bought at the farmers' market meat truck), portobello mushroom, zucchini, spices, crema, corn tortilla, chamoy sauce (and the marinade had some Pato sauce in it). I love cooking, and these turned out amazing. Chamoy sauce really does go well with steak and mushrooms, the sweet and spicy goes really well with the umami flavours of the protein and it comes together gorgeously.

[writingguild]

Greek Yogurt Cake

“If it scares you, it might be a good thing to try.”– Seth Godin Jump to recipe I wanted to make a Greek dessert to go with my Greek dinner, but I wasn’t sure I was up to something with butter and phyllo. I ended up stumbling over Greek yogurt cake from Bee at Rasamalaysia, which sounded amazing, even though it wasn’t actually Greek. Gluten-free, though, so why not give it a try? It seems…