#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]

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/

[homocidalpotat]

Okay, I think we need to talk about the stigma or even just lack of education around being gluten-free.

I am coeliac. I have been coeliac since I was 7 years old. Coeliac disease is an immune disease which means I can't eat anything with gluten in it. If I do, I risk diarrhea, throwing up (for hours), being ill for over a week, intense cramps and lots more. My symptoms can last between a day and a month, and I don't even have it bad. If I don't throw up the gluten before it has got to my intestines, the gluten destroys the villi in my intestines, meaning I can't properly digest a lot of food until it heals. Before being diagnosed, I spent about a year experiencing intense fatigue- I would eat anything just so I wasn't in pain or starving (including fabric, books and all sorts of inedible things). If I didn't get that diagnosis, I don't even know if I would still be alive. And any form of gluten can trigger this- I accidentally inhaled a bit of flour and had to be off school. You get it, it's a really serious issue.

For those of you that don't know, gluten is a protein found in wheat, barley, and rye. This is found in flour (therefore bread, cakes, etc), and other things. Companies will even put barley into foods that don't need it. It is really common, and helps dough to stay together, for the most part.

There are many forms of being gluten-free. Allergies, intolerances/immune disorders, and choice. This is where a lot of the stigma comes from- people will intentionally go on a gluten-free diet even though it is bad for them. Being on a gluten-free diet is only healthy if you have a reaction to gluten. Gluten-free food is also less common, more expensive, and usually less delicious. The variety in gluten-free food is miniscule in most places. I haven't had a churro since before being diagnosed, and I don't even know what doughnuts actually taste like any more.

Because going on an unnecessary gluten-free diet is SO foolish, a lot of stigma arises. The majority of gluten-free people these days are gluten-free as a choice. Being a petite, young, white female, a lot of people assume that I also chose to. People make this assumption a lot. If I ask for a gluten-free option at a café, I get judged and glared at all over. "Oh look, another one of those idiots. She must think it's so cool to do that. It's not even healthy?". I have had my needs ignored or abused by caterers, party hosts and even my food-tech teacher.

Sure, people that choose to go gluten-free don't deserve that stigma. Maybe someone chose to be gluten-free to support their loved ones, maybe they are scared they could touch their loved one and make them ill. Maybe there are more gluten-free people in their household than not, so it makes sense to only make a gluten-free version of a meal, rather than making one. There are good reasons a person might go gluten-free other than medical reasons. Obviously, there are influencers (and influenced people) who think gluten-free diets are just another way to be trendy and lose weight (when they are denying their body something they need), and that is stupid, but it's not worth being hated on. Sure, as a coeliac person, I feel mocked and hurt by those people, but if someone asks for their food to be made specifically or whatever, just do it? Don't ask questions, you don't need to know.

On another note, so many people don't know what it is. A shocking amount. I once stayed at the hospital overnight and in the morning asked a nurse for a gluten-free breakfast and she said she didn't know what that was. I have been invited to so many parties just to be told "Oh, sorry, I didn't get anything gluten-free for you because I didn't know what it was". Representation matters!!! With representation, the world becomes safer for gluten-free people. With representation, more companies will increase and improve their gluten-free options!!! I'm tired of going to a bakery and the only gluten-free option is a brownie (I'm not joking. About 75% of all bakeries I've been to have said their only gluten-free option was a brownie, and I don't really like brownie.)

Please reblog this, especially if you aren't gluten-free. You don't know how many people you are saving from being ill or miserable. Let me know if I missed out on anything in this post, and feel free to add your own opinions and facts! This is a post about being gluten free and having food restrictions, don't derail.

[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]

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

[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

[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

[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.

[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/

[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.

[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.

[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

[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…