#amazing gluten free recipes

[homemaderemedies]

Gluten-Free Bread: A Healthier Choice for All

In this blog post, we will explore the benefits of gluten-free bread and provide you with a delightful gluten-free bread recipe that is sure to win over even the most ardent gluten enthusiasts.

In recent years, the popularity of gluten-free diets has soared, prompting many to wonder whether this trend is just a passing fad or a genuine health-conscious choice. One aspect of this movement that has gained significant attention is gluten-free bread. Contrary to misconceptions, gluten-free bread is not exclusively for those with celiac disease or gluten sensitivity. In fact, there are…

[ghosts-and-blue-sweaters]

If we ever meet in person I am going to make you all the gluten-free goodies and you can do nothing to stop me <3

CRADLE 🥺🥺

Okayokay if we ever meet up I should take you to a Good gluten-free pizza place (there are not many good ones, but the ones that are good are good) and also bake cookies for you >:D

[sweetfirebird]

Forgot how exhausting baking/decorating cookies is. Luckily, these weird little gingerbread people can be frozen so if I want more later in the month, I can just do that.

A looot of work for cookies no one but me will eat.

[all-i-do-is-try1]

Made 10 cal mini muffins!

[topknotstrunk]

Corn Bread Stuffing - Low-FODMAP and Gluten Free:

Growing up my Grandma made the all time best stuffing. To be fair, she still does, it’s just full of stuff I can’t eat, so I crafted this, the second best all time stuffing.

As always, the brands I recommend are ones that I like and that work with my digestive system, and are not sponsored plugs. You should use whatever works best for your taste buds and gut.

Prep time - ???

Cook Time - 20 Minutes.

Ingredients: 

6 Cups chunks of Gluten-free corn bread of your choice. We like Aldi’s Live GFree mix best.

2 Tablespoons garlic infused olive oil.

1/4 Cup celery chopped, roughly 2 stocks.

1/4 Cup chopped carrots.

1 egg gently beaten or 1 flax egg.

1/2 Tsp of salt.

Italian seasoning to taste.

50 grams leek [just the green, leafy parts].

Margarine for greasing casserole dish.

1 Cup veggie broth.

You’ll need:

1 Deep sided casserole dish.

Large mixing bowl.

Cutting board.

Knife.

Instructions:

Preheat oven to 375 degrees.

Cube corn bread into roughly 1 inch pieces and dice celery and carrots. Prep flax egg if subbing for egg. Once egg is ready mix all ingredients together in bowl. Grease casserole dish then add stuffing mix.

Cover in tin foil and bake for 30 minutes, then uncover and bake for an additional 20 minutes. If the stuffing looks to try for your taste when the foil is removed ladle in some extra veggie broth until desired constancy is reached.    

[hound-of-ulster]

Tried writing it and can't seem to make the muse spark, maybe I'll try again later, but for now I must share, lol. Have my brain gremlin.

Dish-Pit!Danny (Lazarus pit pun intended.)

Danny runs from Amity for one reason or another, ends up in Gotham, and what is a kid who hasn't graduated from school to do?

Get a job in food service.

He's hired as a dishwasher at Gotham Prep. And since things happen as they do in kitchens and with #TypicalGothamCorruption, he takes over the unofficial duties of taking care of the alternative diet students. Be it allergies or vegan/vegetarian. Shout out to Sam and Lunch Lady for being his inspiration/shoulder devil angel combo.

Works on getting his GED and eventually night classes. Working at a schools works well for it. Let's throw in an employee assistance program for college or something.

--

Damien meets him while taking a tour.

Tour guide: "Gotham Prep has a dedicated chef for alternate diets your precious student may have." *And it's just Dish-pit!Danny.*

Damian: "How many students do you cook for here?"

Danny: "well, that depends. I have 4 vegetarians, 2 vegans, every now and again the 3 pescaterians. Plus the 15 that pay me to tell their parents when they call that 'yes they are being fed the very best plant products at school' while they really just eat steak, and then 3 more gluten free ones I take care of sides dishes for mainly. So. Like. 11. Give or take the menu."

--

I could see Danny being the guy to accept bribes. "Put your name down and it 10 bucks every time your mom calls."

"Tanner said it was 5?"

"Tanner isn't a dick to Cynthia when she serves him. Say please and thank you next time and it might go down to 5. It's an Entitled Upcharge, get used to it."

--

Damien bonds. Like a feral cat claiming territory. Does a background check and decides that Danny is on probation. Plus, his lentil soup slaps.

--

When Tim loses his spleen, he too joins the cult of Danny. Can't eat from a buffet with a compromised immune system. And I imagine Gotham Prep as a fancy buffet. Because I said so.

--

Add in a sick moment when one of the boys only wants a dish Danny cooks, which gets the other batfam into stealing his recipe, and when that doesn't work, eventually Danny himself is plopped in Alfred's kitchen with the frilly apron of shame tied around him, frog marched to make it.

"He won't stop making puppy dog eyes at us. Fix him."

--

Headcanon he is similar in age to Jason, maybe they meet in GED classes... haha

--

The siblings all have a pact to keep him from Bruce.

"He's adoption bait."

"Oh, absolutely. Let him grow up, he's doing well on his own."

*Danny, living off lunch leftovers from work and spite to finish his GED/degree*

"He's doing amazing sweetie!"

[twisted-wonderland-shenanigans]

Hello! I've never sent an ask to anyone before, so I don't know if I'm doing this correctly! But I seriously love your aus, so I just had to try <3

For your monster!au, do you think that there is a difference in the kinds of food they eat between monsters and humans? The kinds of food, seasoning, preparation, how it's cooked, even the degree to which something is cooked. Especially with how you mention in another post about how some species can't eat certain foods.

Like, does Yuu (female pronouns please! Or gender neutral if you prefer) come to their world and have to figure out how to cook with ingredients she's never seen before, or does Yuu just start to cook things in ways the monster bois have never seen or thought of before? Would the boys enjoy it? Would it be safe for them?

Or do you think there wouldn't be much of a difference?

Also, out of curiosity, which species would you say has the most diverse diet?

I seriously love your page! Keep up the amazing work! Stay safe and stay healthy!💙💚😃

Thank you for sending in an ask! You did it correctly, don’t worry c: And thank you so much! I’m glad you love the AUs so much to send something in! ;;v;;

To a degree, the food being cooked in the Monster!AU would be different depending on the species. I know I’ve pretty much beaten the grape incident into grape juice already, but while some may be okay with eating it, other students can’t due to it being toxic (I looked it up, and cranberry wine is a thing. That means Crewel can still enjoy a glass of wine, and it’s possible that the monsters/ghost chefs would use it in cooking instead of grape-based wines!). The same could be said for certain herbs and spices that we take for granted being something that can make them sick or can be just as toxic as grapes, like onions or garlic. Chocolate can still be a thing for some species, but carob is the main alternative that’s available—which means Yuu will still have access to it at least!

There’s also an extra sensitivity to citrus based scents. Using citrus juice to cook something like ceviche for example would be difficult, as not many can even get past the smell even if the taste itself is amazing. Funny enough, there’s actually this one manga I came across called “His Majesty the Demon King’s Housekeeper” that actually touches up on this fact as citric acid is one of the few ways to clean certain stains off surfaces, but most of the cleaning staff in the mansion couldn’t stand the smell of the orange peels until it was turned into a powder form by the demon king. It’s such a cute manga, and has lots of helpful tips too, so it’s a win-win!

If you can’t tell by now, Slice-of-Life manga and stories are my jam. I love when they touch up on things that we don’t normally think about and put a spin on things! >v<

Anyway, as you can imagine, if (and that’s a major IF) we were strictly to focus on the ingredients we know in our world, recipes would have to be tailored to be suitable to each species to avoid causing issues while ensuring that each student has the right nutrients needed to sustain their bodies. This would have resulted in having to find alternatives that are safe for students to enjoy while still being able to ensure safety to avoid severe allergic or otherwise dangerous reactions to having something they shouldn’t.

That would be one helluva menu to try to cater to when you can’t use certain seasonings to flavor things. Good thing Crowley has those ghost chefs to work with the menu, because I certainly couldn’t fathom the mental gymnastics of creating that kind of menu! @.@

But to put it in perspective, it’s like trying to give chocolate to a cat or dog when we have alternatives such as carob as I mentioned earlier. Or how people who are lactose intolerant have almond or oat milk or even goat milk as an alternative, or how there are gluten-free alternatives for those who can’t have it due to celiac disease. Just to name a few examples anyway, since I know there are people out there who have restrictive diets due to health reasons.

Thankfully, these guys aren’t entirely missing out on flavor since in Twisted Wonderland—much like how they have unique flowers and plants such as mandrakes right around the corner—I’m sure there’s no limit to the types of ingredients that can be used to cook with! In fact, I’m reminded of this manga that I’ve stumbled across that I gotta start from the beginning known as “Delicious in Dungeon”. Basically, it’s where the characters are traveling in a dungeon and they not only find monsters and creatures to hunt and eat (not like there’s a grocery store or market inside a dungeon), but also demonstrate how to prepare and cook using the ingredients found in the dungeon as well as the creatures themselves. It just looks so delicious whenever they show the results and what you can do with the extra stuff you can’t eat!

But I digress. ^v^;

This means that Yuu will have lots of new ingredients to try and explore in various dishes, and this also means new opportunities to learn new recipes! Imagine what you’d be able to learn during the Master Chef event too!

So…what happens when you have a female human who has excellent taste buds and a love of cooking and also loves to cook for others? You’ve got a whirlwind of ingredients flying around and waves of delicious smells wafting through the air leading many drooling students investigating the source (and trying to sneak a bite).

Iron-stomach gourmet Grim is the one who gets to enjoy Yuu’s experimental cooking at first. After all, why shouldn’t he be able to enjoy the spoils of his hench-human cooking for him? He’ll try guiding her with his knowledge of flavors and what tastes good, and she learns which seasonings to use for each dish whenever she talks to Trey or Jamil or even Azul. His bragging of being the first to try true human cuisine wound up drawing in the first years, many curious to see her in action while others hoped to try and sneak in a free meal.

Imagine if she cooked two-three meals a day: mini waffles and giant pancakes that are several inches thick? She’s adding various fruits and berries and pairing it with the perfect syrup! Homemade chicken or beef soup? Simmering with noodles boiled to perfection! Roasted pork and beef stew? Veggie stir-fry? Baked fish? Burgers? Pizza??? Nothing is off the table when Yuu is in the kitchen! And don’t get started on the different desserts she could whip up with Trey!

Soon enough, word would have spread around the school about the human’s delicious cooking and it won’t be long before Yuu has visitors around every meal time.

/////

Yuu:*whisking eggs as the rice cooks* “Breakfast’s almost ready, Grim!”

Grim: “Hooray! Omurice cooked human-style~!”

Knock-knock-knock!

Yuu: “Come in!” *pouring the egg into two skillets before looking up* “Oh, hey guys!”

Ace: “Hey, Yuu! Whatcha making?”

Yuu: “I’m making omurice. I asked the chefs in the cafeteria how to make it and…wait…” *narrows eyes* “Did you guys come here just to get breakfast?”

Deuce: *sheepish* “Sorry, Yuu…we just really like the way you cook.”

Yuu: *sighs and smiles* “It’s okay. Next time, just let me know ahead of time so I can prepare more, okay?”

Grim: “Don’t even think of taking my portion!”

Ace: “Aww, is that any way to treat guests, Yuu?”

Yuu: “Grim, be nice.”

Grim: “What?! That’s not fair!”

Deuce: “I can wait my turn. Is there anything I can do to help?”

Yuu: “Could you chop up some more veggies and measure out the rice? Ace and Grim can have the first two, then we’ll have the next batch.”

Grim: “Stop encouraging them!”

Ace: “Oi! As if you don’t eat the food at the Unbirthday Parties!”

Grim: “Oh yeah?! Well I-mfh!?”

Ace: “Mfhg!?”

Yuu: *dusts hands after shoving two meat buns into their mouths* “There will be no fighting in my kitchen, you hear me?”

Ace and Grim: “Yeth m’m…”

/The Next Day/

Yuu: *standing in the doorway with a bowl of pancake batter* “…are you here to socialize or do you want to try some of my cooking?”

Silver: “Fa-I mean, Lilia…decided to cook breakfast today. He wanted to try and cook some old human recipes, but…”

Sebek: *looking mildly nauseous* “I did what I could to protect Lord Malleus, but…human food should not look like that.”

Yuu: “Ah, okay. Come on in. I’ll get another batch ready, so help yourself to the ones on the table! There’s fresh fruit and whipped cream there too.”

/////

I have a feeling that Yuu would be getting a lot of visitors from Diasomnia on days that Lilia does the cooking, and I’m sure she’ll be more than happy to feed them too! 😌

As for the “food bribes”…well, it’s kinda hard to argue with the results. Especially when they can be very valid trades. Yuu wants a specific utensil to make that special treat or meal? You’ll get first dibs on the finished dish!

Oh no, Yuu needs help with this potionology assignment and made too many cupcakes to eat by herself! If only someone could come and help with both…

As you said, there are many possibilities of how Chef!Yuu could take advantage of their knowledge and skill around the kitchen! And before I forget, if I had to choose which species would have the most diverse diet…I would have to say it’s a tossup between the basilisks and the faun and satyr species. Basilisk can essentially eat nearly anything without much issue as their stomach acid is strong enough to even digest rocks and crystals, whereas faun and satyr can eat most any plant and fruit or vegetable imaginable and can tolerate some forms of meat without issue. Though if you really want to enhance the dietary variety possibilities, Epel and Trey would have this in the bag as these two are hybrids of two different species, making them truly omnivorous like humans!

[thedisabilitybookarchive]

Free-From Baking

Hey if you're someone who likes to cook and bake a lot, and you also live with/encounter food allergies and intolerances in your day-to-day lives, then this book may be of interest to you:

The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan by Katarina Cermelj

Release Date: October 3rd 2024

This book is advertised as "the ultimate allergy-friendly cookbook" and I believe it. I've seen photos of this book, and a video on the author's personal Tiktok page that shows it in a bit more detail and I think it looks incredible.

As well as clear visual markers to show which recipes are free from certain ingredients, there are also pictures included for some recipes to show what they should look like if they are gluten-free, egg-free, soy-free etc. Which I think is amazing.

My lactose intolerance and love of baking may make me biased, but I was already excited for this book when it was shown to me before I even looked at Cermelj's website for more information, and now I'm even more so.

Cermelj's site, The Loopy Whisk, also allows you to search for recipes by dietary requirement and recipe type!

She has another cookbook, released in 2022, with details on gluten-free recipes!

If anyone has any other recommendations for allergy/intolerance-friendly cookbooks and recipe books, please let me know! I'd love to add more to the archive!

[fcukfodmap]

Low-FODMAP Gluten-free Chocolate Cupcakes

Honestly, I had no idea what to expect from this recipe. I've had such uneven results with gluten-free baking, and I haven't yet figured out what collection of attributes separates the disastrous from the sublime. Certainly, some of discrepancy could come from the fact that I've been forced to try recipes from corners of the internet I haven't fully vetted, so the problem could be bad recipes, not anything inherent in the gluten-free-ness.

Long story short, these cupcakes turned out good but not amazing. They're not the best cupcakes I've ever had, but they're at least as good as a box mix: more flavorful, but maybe a little drier. To the recipe!

Low-FODMAP Gluten-free Chocolate Cupcakes

3/4 c + 2 tbsp Bob's Red Mill Gluten-Free 1:1 All Purpose Baking Flour

2/3 c white sugar

1/4 c dark brown sugar

1/2 c cocoa powder

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

2 eggs

2/3 c boiling water

1 tsp instant coffee

1/3 c olive oil

2 tsp vanilla extract

1 tsp apple cider vinegar

Preheat oven to 350F, and line a dozen cupcake baking pan with liners. Whisk together all the dry ingredients in the large bowl of a stand mixer: flour, sugars, cocoa, baking powder & soda, cinnamon and salt. Beat in the wet ingredients one at a time on medium speed. Add the instant coffee to the boiling water before mixing in. Batter will be thin.

Add the batter to the 12 lines muffin tins, filling 2/3 to 3/4 of the way full. Bake for 18-22 minutes.

As far as FODMAP nonsense goes, I spent an inordinate amount of time googling around to determine the FODMAP-friendliness of cocoa, and ended up with so much conflicting information I ended up throwing up my hands. The most restrictive sources seem to indicate that 2 heaping tsp are low-FODMAP which, coincidentally, is about how much cocoa powder is in one cupcake. But a lot of people think this is too conservative, and that you could probably go ham and have two or even three cupcakes. A world of choice is before you.

Tomorrow I'll have to figure out frosting, but tomorrow is another day.

Weary disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[fluffyjothoughts]

hiiii

i keep thinking about some autumn fluff with the boys because autumn is the time of looking for comfort to fight against the shitty weather and the lack of sun

love you💕

hey hey!! i love you too anonboo and i love fall! (both for the aesthetic and the fact that my birthday is in the fall) so let’s look at our boys shall we?

Kris: Walks around Ljubljana while holding hands and both of you are bundled up in his sweaters (because why wear yours if you can wear his? besides, he likes seeing you in his clothes) and jackets, strolling around thrift and vintage stores and fancy cafes that you two both like (especially the one with the Cuban coffee) before going back home and cuddling up under a blanket together.

Bojan: Eating his mom’s pastries that she gave you the last time the two of you visited while talking about everything and nothing at the same time. Cuddled up on the couch with a shitty romcom on or Nightmare before christmas (because it’s an amazing movie, no, he will not take criticism, neither will the author), your legs thrown over his lap and his arm wrapped around your shoulders.

Jan: Takes you on a stroll on a path in Vrhnika that he loves, Igor trailing behind you. He’s wearing his leather jacket and you’re wondering how he isn’t freezing but he just isn’t (witchcraft, i’m telling you) and listening to you rant about everything in your life while simultaneously showing you your pretty surroundings. Will have a nice up of coffee after.

Jure: Similar to Jan and Bojan, but he prefers a little treat of both. He’ll take you on a nice hiking trail to walk it through, take some cute pictures and walk back down before driving back to his car and showering together and watching some show that you like.

Nace: Morning and evening walks with Pino, but other than that he prefers to stay inside, considering he doesn’t like it when his nose gets too cold, so he ends up trying out new gluten free recipes with you so that you could bake and have fun together during the winter when it’d be even colder. You end up preparing a nice evening for the two of you, letting you fall asleep early in your bed.

[shadowweaver06]

If you observe, I hope that you all had a lovely Rosh Hashanah. Mine was busy, to say the least. And the entirety of the chag was overshadowed by Oct 7th, which, while expected, did add a tint of melancholy to the holiday. I will admit, the level of the holiday being overshadowed by Oct 7th happenings by my shul was a bit offputting, to say the least, and I found myself feeling wrong-footed. Our rabbi talked about it both on Erev RH and during morning services on Thursday - and if I had been smart, I'd have heeded his disclaimer about the topical discussion of his sermon on Thursday morning before opting to sit through it. Instead, I did sit through his entire speech, and it left me feeling uncomfortable. Now - I've gotten pretty used to the array of feelings around what is happening with Israel and Gaza and whatnot. As much of a peacenik as I am, I still find myself vacillating between anger, grief, frustration, and rage, both about what happened on Oct 7th and what is still happening both to Israeli citizens and to other non-combatants unlucky enough to get caught in the way, and even more so now with Lebanon and Iran getting themselves involved in the fray.

Our Rabbi's discussion rehashed all the atrocities of last year (which I could have done without the reminder of... like we've all borne witness to it, repeatedly), and then veered off into congratulating the congregation for their increased Zionism. Which I found... weird. Like, sure, congratulate us for being more observantly Jewish and involved in our community, and engaged in doing mitzvot, but congratulating us for an ideology just seems... I don't know, odd? I just found it troubling, and it was not the type of message I expect to hear during a holiday sermon I guess - I expected more of a hopeful, 'dawn of a new year' message. (I will admit, this is my first time spending HHD at a Conservative shul, so maybe this is the norm and I'm just not used to it, I don't know). It was also heavily flavored with some us-vs-them rhetoric, which I also did not care for. (Ultimately, though, I very much lack the generational trauma of my co-religionists (I was not raised as a Jew), so I expect that lack of trauma is strongly flavoring my view on things). I don't begrudge people for feeling the way they feel - it's certainly valid. I suppose this is a lot of what the congregation here wants to hear, which is why he wrote it, but... I don't know if it was what I needed to hear in that moment. Like I'd already been reflecting on the last year and what we've lost as a community as I was praying - and having that note layered on top of it made it feel even more bitter. 2nd day was better - but we joined our friends with their kids for the family service, which was shorter and more interactive (since we're the only other folks they know at this shul, they asked us to be with them so they didn't feel so abnormal, since they are new to this shul as well). We went to a RH party thrown by a friend on 2nd night - we catered the majority of the food (we smoked an enormous brisket, I made gluten free challah and regular challah with rasins, and apple honey cake, vegetarian matzah ball soup, and diri djon djon (it's our little taste of Haiti - and a staple of our shabbat table, which is usually a mix of Kosher-fied Haitian or lebanese/middle eastern dishes). On Friday evening I had company over for Shabbat - my friends (who aren't Jewish) came with their daughter and one of our other Jewish friends who needed a break from her kids came by, and I made an absolutely amazing pomegranate molasses roasted chicken recipe, ktiztzot with leeks and swiss chard, roasted squash and root vegetables, glazed carrots, a tossed salad, and a really tasty herb salad with apples and pomegranate seeds (which I am absolutely making again for Sukkot because it was amazing). Saturday night after Havdalah, we walked down the street and made an appearance at my best friend's birthday party, and I am 98% certain that I ate my body weight in tacos. Yesterday I woke up with a terrible cold. And now I'm sitting in bed typing this after waking up for the second time today after sleeping for 99% of yesterday, and a good chunk of the day today. So yeah. That's been the last week or so in a nutshell. Still feeling rather off-kilter given that it's the Oct 7th anniversary, and I sometimes feel like as a convert, my opinion doesn't really matter on these things - I don't have family ties to Israel, just religious/emotional/theoretical ties, so it's something I don't really feel like I sometimes have a right to have an opinion on, because so many other people do, and have lost someone either to the violence on the 7th, or to subsequent skirmishes. It's just a weird, somber, and reflective time, and I'm spending my day praying for an end to the cycle of violence, and for something approaching lasting peace for folks who live there. If nothing else, that is something I can do, and don't need to voice a personal opinion on.

(Forgive me my rambling - I'm all manner of doped up on cold medicine).

[remembertoeat]

Dinner Recipe: Pulled Pork

TIME: ★★★★

PRICE: ★★★★

EASE: ★★★★

CLEANUP: ★★★★

I evaluate "time" based on how much active prep time you spend. This is a slow cooker recipe which means that while active cooking time is only about 10 minutes, it will have to cook for about 4 hours* *Crock pots are like horses. You have to soul-bond with them, touch your forehead to them, whisper gently to them, and only then can you truly know how long your particular slow-cooker takes to cook on low and high settings.

I recently discovered that pork chops can be extremely inexpensive at the grocery store! Turns out, they make GREAT shredded BBQ pork. I do not care for fatty cuts of meat (it's a texture thing,) and pork chops are fairly lean, so this is an amazing, cheap way to get a lot of food for me. Ingredients:

Boneless pork chops (my local grocery has packs of 6 small pork chops for $5.)

Salt/Pepper/Preferred spices (I really like garlic powder and paprika)

Chicken broth (or water+powder broth base)

Onion (I always use onion-types interchangeably because I'm an uncultured heathen.)

BBQ Sauce

The following is my approximate ratio for cooking, but you can easily adjust it to your preference/amount! This particular recipe is extremely flexible with ratios.

Season about 3-4 pork chops to your liking.

Throw pork chops, half an onion, half a cup of broth, and 1/3rd bottle of BBQ sauce into the crock pot.

Cook on low for 4 hours.

Shred pork.

Done. That's it. It's SO frikkin easy. Serve with a handful of lettuce or on a burger bun or rice or whatever. It's SUCH a great, quick set up!

I like cooking, so I made homemade buns and a homemade apple slaw to top ours! Here's a recipe for some Apple Slaw that I found!

Leftovers: Yes, yes, yes, yes. You can make a TON of this in one go (though maybe cook a bit longer if that's the case!) and freeze a bunch of it for later! Try to finish your frozen leftovers in 2-3 months! (Also a tip I found was to freeze it with some of the juices/broth so it doesn't get super dry on the reheat!) Note: This recipe can be Gluten Free! Just make sure you're using gluten free BBQ sauce!

[diahsthings]

Obey me

Things I would do with each character.

Warnings: bad writing, fluff, ooc I guess. It's just some silly maladaptive daydreaming.

Lucifer

Listen to records. Don't think listening to his cursed ones are possible. Guess he's going to enjoy ABBA. Look I know it won't be his favorite but he will probably be intrigued because of how popular their music is. Use listening to music to have him dance with me. I have a large variety of records. Making out maybe to music. Enjoying a different side to him.

Mammon

Get in on schemes. Love to think of how to scam people but never do because I don't have the time or money. Chaos couple. I'm a hype person and will remind him how amazing he is. Shared adoration. He's my first and favorite. I fell in love almost as fast as he did. That soft personality just for me. He's gorgeous and sweet.

Levi

Have him help me finish every video game I'm stuck on. It's going to be awhile. Using the excuse to make him spend time with me. It'll give him confidence while I tell him how amazing he is at playing games. Nerd out over anime. Share our thoughts and eventually get him to cuddle. Then more as he gets comfortable.

Satan

Cliche but cat cafe. Love it. Get cute snacks and drinks then cuddle with cats. OMG please. Did it once and it was so much fun. Satan would die seeing a cat sleep in my lap almost the whole time. Then getting home letting him pout about not being able to have a cat. Stroking his hair as he lays his head in my lap. Bonus: I'm allergic to cats 😂

Asmodeus

I'm serious about skin care, hair care, and personal style. I would be out shopping and doing so much with him. I adore him. Giving a makeover might not work but I would let him do whatever he wanted and have fun with him. I think doing makeup and hair is intimate. It's a special bond. I don't let just anyone see me changing and telling me fashion or style advice. Sharing the latest tea with him. OMG the bond with him would be so strong. The trust.

Beel

I would have him eat and tell me about how it tastes. I have so many food issues that I just dream of eating these foods. That and tell him he's the greatest in the world. He's the biggest sweetheart ever. I'm such a simp for him. Cheering for him. Making sure he has snacks and carrying snacks with me. Cuddles with snacks while watching movies. Have to have a snack while watching movies. I can't watch without snacks.

Belphie

Stargazing while snuggling. I just want to lay in bed all day and enjoy the softest blankets, mattress, and pillows. And having such a handsome brat of a demon. So much cuddling. Playing my switch or reading. Slow kisses while running our hands over each other.

Diavolo

Take him to a Renaissance festival. Can you imagine the sheer amount of enjoyment he would have?!? Best dressed couple there. Biggest smile on his face. The excitement. Enjoying Diavolo's affection and relaxing as no one knows who he is. Spending as much time there as possible. Being able to act openly as a couple with no one watching him under a microscope. Finding a place to share some kisses.

Barbatos

Tea. Everything tea. I live in tea. Chai. Masala chai recipe. Bonding over my passion for hot leaf juice. Make him take us to my favorite tea places. (Nimrah bakery old city Hyderabad India). Enjoying one anothers company while sitting together cozy in cafes. Talking quietly with one another out of prying eyes. Stolen kisses and holding hands.

Simeon

Baking!! Work on finding the best gluten free food. I can't have gluten and it's just awful. But I want to bake with him so badly. Decorating cakes and cookies. Helping get icing off his lip. Seeing him blush from that. The debate it gives him.

Solomon

Go to occult stores and hear his opinion. Totally just want to make out with this one. Keep him from trying any magic spells. I just want to hear his interesting thoughts on things. Think he's hilarious. And enjoy teasing him back.

[agaypanic]

Hey I have a request for a Reese x reader where the reader finds out they can’t eat anything with wheat due to a health condition and is sad about it. So Reese puts in extra effort to make all the reader’s favorite foods that are made with wheat in a way so the reader can eat it. Best friends to lovers with comfort and fluff if you can! Thank you!

Reese Wilkerson With an S/O That Can't Eat Gluten Headcanons

Masterlist

Request Something!

A/N: i’m making the reader allergic to gluten (no specific condition) bc that’s what my mom has so i kinda have experience with it 

***

I think Reese would also be sad to find out that you can’t have wheat

When you tell him, he’d probably be like, “but bread’s so good :( “

Immediately becomes hyper-aware of what you eat

After finding out about your new food restriction, Reese volunteered to accompany you on all of your grocery runs. Although he wasn’t professional, he knew way more about food than you did, so you happily accepted.

You’d fall into a routine the second you stepped into the store. You’d grab something that looked interesting to you and give it to Reese to inspect. He’d put it in the cart if it was good for you to eat. If it wasn’t a safe option, he’d look around for better alternatives, and if there were none, he’d make a note of what it was to see if he could make it for you without wheat.

“Reese, I bought this last time we were here. I think it’s good.” You said with a small smile as Reese took a box of snacks out of your hands, eyes scouring the ingredient list.

“You can’t be too careful, Y/n.” He said. “Sometimes companies change ingredients and don’t say anything about it.”

“Well, is it okay?” Giving it one last look over, he put it in your cart with a nod, smiling back at you.

“All good.”

If you have any favorite snacks or food that you can’t have anymore because they have gluten, don’t worry

Reese is finding a way to make it in a way that you can enjoy

If you’re over while he’s cooking, he has you help him so you can be part of the process

“Do you wanna stir or add the flour?” Reese asked, setting a bowl filled with mixed wet ingredients in front of you. You had come over with a movie rental, and before the movie, he wanted to teach you how to make one of your new favorite snacks.

“I’ll stir.” You said, grabbing the utensil from him. He poured in a bit of the gluten-free flour.

“Okay, now try to mix it into as much of the mixture as possible.” You did as instructed, folding it as you had seen Reese do many times. When it was well incorporated, Reese put some more flour in for you to mix. Soon, they were ready to put in the oven. He pulled out a pan for mini bundt cakes, because they seemed more fun to you than regular cupcake shapes. Together, you filled the tray and put it in the oven to cook.

“I like cooking with you, Reese.” You commented, smiling up at him. He smiled back, throwing an arm around your shoulders.

“We should do this more often.”

“I’d love that.”

Always asks for your opinion on something he’s made for you

If you don’t like something, he messes with the recipe and substitutions until you do like it

Just because you have a food restriction doesn’t mean you can’t enjoy food

If you’re just friends when he finds out about the restriction, he definitely uses food to ask you out

He feels really good about the fact that you can turn to him for one of his favorite things to do

“Reese, this is absolutely amazing.” You moaned as you bit into a brownie he had made for you. “I honestly don’t know what I’d do without you.” Reese felt pride in the compliment. 

“I’m happy to do it, really.” He took a bite of his own brownie. “I love cooking, especially for you.” Your cheeks heated up. 

“I love you cooking for me.” You sealed the deal by kissing his cheek, and his cheeks turned red almost immediately.

“You know, I, um… Maybe I could teach you to cook some stuff. Like a date.” You grinned at his shyness.

“I’d love that.”

[sfarticles]

Get creative with veggie burgers

Check out my latest column

The unofficial start of summer passed last weekend, which means grilling season has begun, at least it has here in the Northeast.

Baked Falafel Burgers. You’ll be amazed at how vibrant the flavors are, how the parsley and lemon shine through. (Photo by Evi Abeler)

A juicy hamburger, a perfectly cooked steak, ribs, BBQ chicken or grilled hot dogs come to mind most often when one thinks of grilling or barbecue. However, if you have guests who are vegetarian or vegan, these menu items simply won’t do. A mass-produced packaged veggie burger is what most of us think is all that’s available to serve them.

With plant-based diets on the rise, we need to be creative in what to offer at a barbecue get-together. There are freshly made options available at the ready food counter at markets, and there is a bounty of delectable recipes to prepare at home.

As I have been trying to incorporate more vegetables in my diet, when dining out, trying chef-driven innovative varieties of veggie burgers is part of the fun. Those that don’t make the mark are when the restaurant purchases them ready-made and frozen. The times I have really enjoyed one, the chef put creative thought into the dish.

I am always on the lookout for tasty recipes for veggie burgers. When I saw the front cover of “Veggie Burgers Every Which Way: Fresh, Flavorful & Healthy Plant-Based Burgers” by Lucas Volger (2023, The Experiment, $25.95), I got hungry looking at the beautiful and hearty burger.

What also caught my attention was the back cover that says, “Veggie burgers for veggie lovers and curious carnivores alike.”

In his preface the author writes, “I’ve never been very excited about a veggie burger that tastes like meat. My perspective in this book was, and continues to be, that veggie burgers should be creative expressions of vegetables.”

Interestingly, the vegans I know are not interested nor excited about Beyond or Impossible burgers because they, too, aren’t looking for the texture and taste of  meat. On the other hand, there are carnivores that choose to go meatless every so often and replace a meat burger with something that closely replicates it.

Once considered a hippie food … where did the creation begin? As with most food items or dishes, there are a few claims as to its founding. There’s one that was mentioned several times in my research.

It was in London in 1982 when Gregory Sams, a nutritionist, invented the first commercially made veggie burger he called VegeBurger. It was a dry mix packet. Fast-forward several decades, and the humble veggie burger has been elevated.

Volger’s book, with unique, delicious recipes tailored to a variety of diets (over half are vegan and/or gluten free), will excite each palate and suit every craving at this summer’s barbecues. The book is all-encompassing, with chapters on bean and grain burgers; vegetable burgers; tofu, seitan and TVP burgers; burger buns; sides; salads and fries; condiments and toppings. Volger also shares his universally fail-safe cooking methods.

So, move over freezer patties and faux meats and welcome Baked Falafel Burgers (recipe below); Spicy Peanut and Carrot Burgers (recipe below); Quinoa, Red Bean and Walnut Burgers (recipe at  https://bit.ly/3Vipgo4); Sesame Sweet Potato and Cabbage Burgers; Corn Burgers With Sun-Dried Tomatoes and Goat Cheese; Tofu and Chard Burgers; and Tortilla-Crusted Stuffed Portobello Burgers.

Baked Falafel Burgers

Vegan, gluten free

Makes four 4-inch burgers

The headnote says: “In this falafel method, the chickpeas are soaked overnight but not cooked. (If we were deep-frying the burgers rather than baking them, this would be the traditional falafel method.) Store-bought falafel mixes — many of which are wonderful — use ground, unsoaked dried beans, but I find that the soaking makes for a significantly less dense, more tender falafel. The mixture is a bit more delicate than other burgers in this book, but you’ll be amazed at how vibrant the flavors are, how the parsley and lemon shine through. Serve with Cucumber Yogurt Sauce, Tahini Yogurt Sauce or plain tahini along with a squirt of sriracha, as a nod to the street food that fed me throughout my college years. Unfortunately, cooked chickpeas will not work in this recipe; there will be too much liquid and the burgers will fall apart as they cook.”

Ingredients:

1 cup dried chickpeas, rinsed thoroughly

1 onion, roughly chopped

2 garlic cloves

½ cup roughly chopped fresh parsley

Zest of 1 lemon plus juice of ½

1 tablespoon toasted cumin seeds

½ teaspoon baking soda (GF)

¾ teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

1 tablespoon chickpea or all-purpose flour, if needed

Olive oil, for greasing

Directions:

Cover the chickpeas with 4 to 5 inches of water in a bowl and let stand for 24 hours. Drain thoroughly.��Preheat the oven to 400 degrees.

Combine the chickpeas, onion, garlic, parsley, lemon zest and juice, cumin, baking soda, salt, pepper and cayenne in a food processor. Pulse until coarsely combined. If the mixture is struggling to come together, add a bit of water, but no more than 2 tablespoons. (The burgers will fall apart when cooking if there’s too much liquid.) If water is added, stir in the chickpea flour. Adjust seasonings. Shape into 6 patties, about 1/3 cup each. It will be a fairly wet dough.

Liberally oil a baking sheet. Transfer the patties to the baking sheet and place in the oven. Bake for 15 to 20 minutes, flipping them once halfway through, until golden and firm. Serve warm.

Spicy Peanut and Carrot Burgers. Peanut butter and a few fragrant aromatics serve to amplify and enhance the carrot, making this another one of those veggie burgers that’s all about the vegetables. (Photo by Christina Heaston)

Spicy Peanut and Carrot Burgers

Makes four 6-inch burgers

The headnote says: “This recipe helped me realize that coarsely shredding hardy vegetables, like carrots, is the secret to creating a vegetable-centric veggie burger — it preserves more of a vegetable’s texture than, say, roasting and puréeing it, and moreover it gives an interesting and varied texture to the finished burger. Peanut butter and a few fragrant aromatics serve to amplify and enhance the carrot, making this another one of those veggie burgers that’s all about the vegetables. A natural peanut butter will deliver a clean peanut flavor, whereas a processed one that has added sugar will be kind of cloying here. I love these paired with a zesty cabbage slaw or some shredded cabbage that’s tossed with a bit of salt and lime juice.”

Ingredients:

3 tablespoons olive oil

4 scallions, green and white parts, thinly sliced

3 garlic cloves, minced

1 tablespoon finely grated fresh ginger

1 serrano chile pepper, finely chopped (and seeded, if desired)

4 cups grated carrots (about 8 medium carrots)

1 teaspoon salt

1 teaspoon ground coriander

¾ teaspoon ground turmeric

½ teaspoon ground cinnamon

1 egg

2 tablespoons natural peanut butter

Zest of 1 lime and juice of ½

¼ cup roughly chopped cilantro

½ cup panko or coarse bread crumbs

Directions:

Heat 1 tablespoon of the oil in a large, lidded sauté pan over medium heat. Add the scallions and cook until they just begin to soften, about 2 minutes. Add the garlic, ginger, and chile and stir for 30 seconds, until fragrant. Stir in the carrots, salt, coriander, turmeric, and cinnamon. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.

In a mixing bowl, whisk together the egg, peanut butter, lime zest and juice. Stir in the carrot mixture and the cilantro. Fold in the panko. Let stand for about 10 minutes, so the panko soaks up some of the moisture. Adjust seasonings. Shape into 4 patties, about 1/3 cup each.

To cook, warm a wide skillet over medium heat, then add the remaining oil. Add as many burgers as will fit comfortably without crowding the pan (usually 3 burgers will fit into a 10-inch, and cook until browned and crisped on the bottom, 5 to 7 minutes, then flip and repeat on the other side. The burgers will firm up a bit as they cook, and further once they’re removed from the heat and have cooled slightly. Serve warm.

Watermelon and Citrus Salad. Make this salad when watermelon is at its peak, sugar-sweet and juicy. (Photo by Evi Abeler)

Watermelon and Citrus Salad

Vegan, gluten free

Makes 4 servings

The headnote says: “Make this salad when watermelon is at its peak, sugar-sweet and juicy. I prefer basil to the fresh mint typically used in watermelon salad, but feel free to use mint instead.”

Ingredients:

Vinaigrette:

¼ cup fresh orange juice

Juice of 1 lime

1 tablespoon red or white wine vinegar

Mustard

1 shallot, sliced into rings

¼ teaspoon salt

¼ teaspoon ground white pepper

Directions:

To make the vinaigrette, combine the orange juice, lime juice, vinegar, mustard, shallot, salt and pepper in a small bowl or jar. Let stand for 10 minutes.

Salad:

2 oranges

6 cups watermelon, cut into 1-inch cubes

¾ cup thinly sliced fresh basil

½ cup toasted sliced or slivered almonds

½ cup crumbled feta cheese (optional)

Olive oil, for drizzling

Directions:

Slice off the top and bottom ends of the oranges and place the flat bottom on a cutting board. With a sharp chef ’s knife, cut off the peel in strips all the way around the orange, following the curve of the fruit. Slice the oranges into ¼-inch-thick rounds.

Arrange the watermelon and orange over a platter, then drizzle with the vinaigrette. Just before serving, garnish with the basil, almonds and feta cheese, if using, and drizzle with olive oil.

Recipes from “Veggie Burgers Every Which Way, Second Edition: Fresh, Flavorful, and Healthy Plant-Based Burgers — Plus Toppings, Sides, Buns, and More” by Lukas Volger, 2010, 2023. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. Website: theexperimentpublishing.com.

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 16 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.

[jtl-fics]

Today starts the new season of Bake Off in my country and I can’t help but think about your version and how it would be hilarious if also Kevin participated, to see the healthy inedible recipes he proposes.

Ps. If you ever decide to write 'For want of a Neil' I already know I would have to read it all in one go

I love too much your writing (this applies of course to the amazing @emry-stars-art and @stabbyfoxandrew and all the others incredible talented artists in this fandom) 🤍

Lolol if Kevin would bitch his way onto production staff and there'd be an entire god awful gluten free / low sugar season and then be quickly and swiftly and thoroughly removed from the production staff.

(I can't believe you're putting me in the same bracket as Emry & Aerie @_@ I'mma cry)