#apple cider vinegar gluten free

[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…

[morethansalad]

Tiramisu Banana Bread Muffins (Vegan & Gluten-Free)

[certifiedceliac]

Gluten Free Dough Ball Wreath with Baked Camembert (via My Gluten Free Guide)

[yasssss-food]

Pickled Green Beans

[bryanciara]

Grains - Lentils and Buckwheat Salad To Go Gluten-Free This lentil and buckwheat salad with spinach, beets, and carrots is tossed in a well-seasoned dressing with hints of rose petals.

[illiteraterainbow]

Recipe for Lentils and Buckwheat Salad To Go Gluten-Free With spinach, beets, and carrots, this lentil and buckwheat salad is tossed in a flavorful dressing that has hints of rose petals. 1/4 teaspoon red pepper flakes, 1/2 cup shredded carrots, 1 teaspoon apple cider vinegar, 1/4 teaspoon ground paprika, 3 tablespoons olive oil, 1/4 teaspoon ground turmeric, 1/4 teaspoon ground mace, 1 teaspoon salt, 1/2 cup shredded cooked beets, 1/4 cup dry lentils, 1/4 teaspoon ground rainbow peppercorns, 1.5 ounces baby spinach leaves, 2 tablespoons finely chopped green onions, 4.25 cups water, 1/4 teaspoon crushed rose petals, 1/4 teaspoon ground coriander, 1/4 cup buckwheat groats rinsed

[what-marsha-eats]

Gluten free.

[neutraleafindia]

The Power of Apple Cider Vinegar Gummies: Benefits, Uses, and More

Introduction:

Apple cider vinegar has gained significant popularity in recent years for its numerous health benefits. While the strong taste and acidity of liquid apple cider vinegar can be off-putting for some, apple cider vinegar gummies offer a convenient and delicious alternative. In this blog post, we will explore the benefits of apple cider vinegar gummies, including their benefits, uses, and why they have become a popular choice for health-conscious individuals.

To Read More:

[gordonball]

Lentils and Buckwheat Salad To Go Gluten-Free This lentil and buckwheat salad with spinach, beets, and carrots is tossed in a well-seasoned dressing with hints of rose petals.

[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.

[hempseeeeds]

Oat&Linseed Bread Mix

This is a dry Mix to create very dense Bread that somewhat resembles German style whole-grain rye-and-wheat-and-seeds breads in flavour and Texture.

It goes well as a Sandwich base for sliced Cheese such as young Gouda, or with Hummus, and can be reheated and Made nicely crispy in a bread slice Toaster, Up to a week after First baking it. It's also very filling, and while it's Not inherently gluten-free by Default, it can easily be Made gluten-free without changing any of the properties, by using certified-gluten-free Oats instead of "regular", unclean Oats, and being careful about the content of Spice Mixes.

The dry mixture keeps for months and is a good idea to have around for when you're going to bake Something unrelated, and want to get the most use out of having the oven on. Most people who have an electric oven in their kitchen/as Part of their electric stove, are aware that it's somewhat wasteful/inefficient to Run it Just for one meal, but Life is such that sometimes you DO want to bake a cake, or a pie, or a meat-roast, or oven-baked vegetables, or prepare convenience food such as frozen Pizza or IKEA balls, and it makes very little difference in Energy consumption if you Put in some oat buns at the Same time.

Get yourself one of those 10 Liter buckets that are made of thin-ish, cheap-ish food-safe plastic (Polypropylene) and come with a Lid of the same material that makes a watertight but not very pressure-stable Seal, and is stackable with other buckets of the Same size due to a lip/rim on the Lid. You can get them for free If you know who to ask, because they're the typical packaging that restaurant-quantities of Ketchup and Mayonnaise and Yoghurt and Cream and Applesauce and some types of Frying Fat come in, so most Small Restaurants both use them for internal storage of EVERYTHING, and discard several per week. (If you are neither a regular at a Restaurant, nor Friends or Family with a Restaurant worker, and/or If you are too shy to ask, you May be able to buy a suitable bucket that is filled with Popcorn, or one that is empty and meant to be filled with Dog chow or parrot seed or Chicken Feed Pellets, at a Feed Store where you can buy that Stuff by weight and bring your own Container.)

Then get your ingredients. You'll need 500g of thick-rolled Oats, 500g of Instant/thin-rolled Oats, 400g of coarsely-ground Linseed/flaxseed, 100g of Chia seeds, two teaspoonfuls of mild-curry-spice-mix, and three teaspoonfuls of sea salt. Throw all of these ingredients into your bucket, Close the Lid Well, and Mix thoroughly by shaking or turning the bucket over many times. Or alternatively, Mix thoroughly by stirring with a large spoon before closing the lid.

Variations include using all instant Oats instead of half-and-half, replacing Up to half of the Thick-rolled Oats with thick-rolled flakes of other grains such as wheat/spelt, replacing the Curry with another Spice mix (like a spicier Curry, or Tandoori, or paprika-and-chili, or Mediterranean Herbs, or Pumpkin-Spice), using really fancy pink Salt, or half a teaspoon of Potassium Chloride in addition to the three spoons of Salt, or adding some oily seeds, like de-hulled hempseeds or sunflower seeds, or pumpkinseeds, or chopped hazelnuts, or sesame, or a Combination of several different seeds/nuts, Up to total 200g (per 1kg of oat).

When you are ready to make oat buns alongside the other Thing you are going to bake, boil some water. Measure two Cups (500mL) of the dry mixture into a bowl, and add one Cup (250mL) of hot (boiling/almost-boiling) water. Mix thoroughly with a fork immediately after adding the water, then add a 2-3 tablespoons of Apple cider vinegar, and Mix thoroughly again. Then you can leave the mixture alone for a few minutes and do whatever needs to be done for the other Thing you're Baking, but it's important to Mix before it becomes hard to mix from the water being absorbed unevenly. Within 10 minutes or so, all the water will be absorbed into a VERY thick/Stiff dough, that is easiest to knead and shape If you get your Hand wet with water before touching it. The best shape for baking this bread is a round flat shape Like a thick Cookie roughly the size of an adult human's palm. Two Cups of dry mixture is enough for making about six of these buns, so you should divide the contents of the Bowl into six parts. If you Happen to have Silicone moulds for large Muffins or small pies, you can Just Put each Portion into one of those moulds and Press it flat (to a finger's width) with wet hands. If you don't have moulds available, shape the dough by Hand into flat palm-sized circles, and lay them on whatever nonstick surface (foil, ceramic, metal…)to bake on. Let the requirements of the other Thing you are baking, decide your Temperature for you. If the Heat is 180°C (356°F), then it's going to Take about 15 minutes to Bake the oat buns, and the hotter the Temperature, the shorter the time. They don't rise AT ALL, nor should they shrink unless they've been baking too Long. If you want to eat them right from the oven, you can Break them into pieces and Dip in Something. If you want to use them for Sandwiches, days later, you should use a serrated knife to cut the top and bottom halves apart.

[wuxiaphoenix]

BBQ Sauce Experiment

Long story short: There are people who are gluten-sensitive, there are people who have an actual hives-from-skin-contact wheat allergy, and there are some who not only check the box for All of the Above, they get to check the additional box of And Various Other Things Because My Immune System Is A Maniac.

...Yeah. For years now, onions and me have been an unmixy thing. And I used to absolutely love munching green onions raw. I can still take garlic in moderation, but onions have to be gone. This becomes a problem when you want to use recipe ingredients like ketchup, chili sauce, Worcestershire sauce, or anything that says “spices” without defining them further because said spices may include onion powder.

Most barbeque sauces at least are up-front about that. Yep! Onions! Right here! Come ‘n get ‘em!

Gluten-free bread, I can make; at least one recipe that comes off as an excellent flatbread. But how do you do a proper BBQ sandwich without the sauce?

Here’s the recipe I made on the 26th, adapted from a couple different BBQ and ketchup recipes on the internet.  

BBQ Sauce

1 ½ cups ketchup. (I substituted a tomato sauce and tomato paste combo; mostly sauce, with enough paste stirred in to make it ketchup-thick. Also a dash of clove powder.)

1 cup brown sugar.

¼ cup maple syrup. (Roughly. Used the dregs in a bottle of syrup, rinsed out with the next two ingredients.)

¼ cup apple cider vinegar.

¼ cup water.

2 ½ tsp dry mustard powder.

2 tsp paprika.

½ tsp garlic powder.

1 ½ tsp salt.

½ tsp cayenne.

Combine all ingredients in a pot. I mixed all the wet ones plus sugar first, then all the dry spices in a measuring cup and dumped them in. Stir, bring slowly to a boil over a medium heat, turn down and simmer until the sauce is dark, thick, and richly flavored, about 10-15 minutes. Since my recipe used tomato sauce instead of already-cooked-down ketchup, I ended up going 15 or a little more.

End result: Sweet and spicy sauce. Not too sweet, no more so than regular ketchup or chili sauce, and not hot hot. More of a spiciness to the tongue and a lingering warmth to the throat and back of the tongue. It’s supposed to last months in the fridge, too.

Looking forward to trying it out!

...Okay, result so far is yes, definitely BBQ sauce, but not the best on pork. Live and learn. I think it has the right spice blend for poultry; I’ll have to try it on the next bit of chicken I get. 

[morethansalad]

Pineapple Coconut Cream Puff (Vegan & Gluten-Free)

[certifiedceliac]

Fresh Tomato and Caramelized Onion Jam (via Serious Eats)

[eatclean-bewhole]

A day of eating to support or heal your gut. Your gut will feel good, and you may even shed a pound or two. Show your gut some love!

ACV tea:

1 cup warm filtered water

1-2 Tbsps organic apple cider vinegar

2 Tbsps lemon juice

1 Tbsp raw honey

1 tsp cinnamon

dash of cayenne

BREAKFAST: Banana-berry smoothie bowl

1 cup frozen banana

1/2 cup avocado, frozen

1 cup kefir

1 Tbsp flax seeds

1 Tbsp grass fed Ancient collagen peptides

Optional toppings: thin apple slices, berries, cacao nibs, kiwi, chia seeds, raw honey, almonds, fresh mint, gluten-free granola

LUNCH: Beet hummus plate & bone broth

1/4 cup beet hummus

1/2 cup tabbouleh

1/4 cup snap peas

1 radish

1/4 cup olives

1/2 cup mixed berries (raspberries, blackberries, cherries)

1 Tbsp unsalted dry-roasted pistachios

SNACK: Banana energy bites & golden turmeric milk

Golden milk:

2 cups coconut milk

1 1/2 tsps fresh ginger, grated

1” turmeric, peeled

1 tsp coconut oil

1/4 tsp ground cinnamon

1/4 tsp vanilla extract

1-2 Tbsps raw honey

cracked pepper

*Blend 5 minutes until smooth.

Banana energy bites:

Banana

2 Tbsps almond butter

1 tsp hemp seeds

*Spread almond butter on banana & roll in hemp seeds.

DINNER: Miso butternut soup

1 tsp sesame oil

1/2 onion, chopped

1 cup cubed butternut squash, skin on

1 garlic clove, chopped

3/4 cup lima beans, drained

1 tsp vegetable bouillon

1 handful of kale, finely chopped

1 tsp toasted sesame seeds

1 tsp ginger, finely grated

1/2 Tbsp brown rice miso

Directions:

1. Sautee onion in olive oil for 5 min. Add squash & garlic, stir for a min. Add beans & bouillon, along with half a liter of filtered water. Cover & simmer for 20 min.

2. Meanwhile, steam kale for 10 min, then toss with sesame oil, seeds & ginger.

3. Add miso to the soup and mix. Top w/ sesame kale mix.

Probiotics (30-50 billion bacterial count)

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[anoriginalderivative]

mom blog moment;

it’s hot. here’s a recipe that literally everyone loves or they’re an idiot. vegan, gluten free, no heat whatsoever.

Bean Salad (common name: Cowboy Caviar)

1/2 an onion finely chopped

2 finely diced jalapeños (or more! fuck i can’t make you do anything! it would probably be really good with a cayenne pepper in there instead)

1 jar pimentos

2 cans of hominy (my cousin’s recipe called for one but i fucking love hominy)

1 can pinto beans

1 can black eyed peas

1 can black beans

dressing;

1/4 cup sugar

1/4 cup oil

1/4 cup apple cider vinegar

salt

pepper

directions;

drain and rinse the beans and hominy

mix that shit

eat it on chips/crackers or with a spoon. the kid ate the fuck out of this, i won’t post any pictures for privacy and respect reasons but feel free to imagine it.

you can even recycle the cans if that makes you feel better about yourself!