#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.

[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.

[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

[razarna]

Easy Seasoned Roasted Cauliflower 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

[littlebitrecipes]

Chocolate Chip Coconut Flour Cookies For an easy, gluten-free treat, make chocolate chip coconut flour cookies. They are soft, chewy, and perfect for snacking.

Recipe => https://littlebitrecipes.com/chocolate-chip-coconut-flour-cookies-low-carb-gluten-free/

[piersey1]

Discover a collection of 50 vegan cookie recipes that are gluten-free and plant-based. Enjoy healthy, delicious treats with wholesome ingredients everyone will love.

[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/

[writingguild]

Sautéed Garlic Mushrooms

“Believe me! The secret of reaping the greatest fruitfulness and the greatest enjoyment from life is to live dangerously!”– Friedrich Nietzsche Jump to recipe When I was a child, my parents tended to make steak every Sunday night. I grew up with my father grilling steak out on the deck and smelling mushrooms my mother cooked in wine and garlic. I always thought it was the best part of the…

[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

[razarna]

[sweetcherryslim]

Strawberry Penna Cottas - 130 kcal/5g protein

Servings: 4 - 130 kcal/5g protein per serving

1-1/2 cups whole milk

1-1/2 teaspoons unflavored gelatin

1-1/2 pints strawberries, halved

2 tablespoons Splenda No Calorie Sweetener, Granulated

1 teaspoon vanilla extract

1 pint strawberries, sliced

Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (do not boil). Set aside to cool.

Process 1-1/2 pints strawberries in a food processor, or until pureed, stopping to scrape down sides. Press strawberries through a fine wire-mesh strainer into a bowl, discarding solids. Stir cooled milk mixture into strawberry puree. Add Splenda Granulated Sweetener and vanilla, stirring until Splenda Granulated Sweetener dissolves.

Coat 4 (6-ounce) ramekins with cooking spray. Divide strawberry mixture evenly among ramekins. Cover each ramekin with plastic wrap; refrigerate 4 hours or overnight until panna cottas are set.

Run a knife around the edge of each panna cotta and unmold onto serving plates. Serve with sliced strawberries.