#i do have wheat flour i was just avoiding it

[hereissomething]

my first attempt at oat flour gnocchi wasnt very pretty

[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.

[thecoiledserpent]

Can I also donate things for every planet? Or is it essentail only for the weak ones?

I dont have a problem donating things like every week for every planet when I can ofc.

:)

that's lovely! the best remedy is to feed animals, whether said planet is weak, malefic or maraka. you can't donate just about everything, but the following stated things can be, for everyone. other then that, i have a list of remedies to be done for the planets on my masterlist, check it out, it has some useful things. following animals can be fed in accordance with the planet to be remedied:

sun: birds can be fed with wheat grains, or cows with chapatis and jaggery

moon: respect mother first and foremost, otherwise no remedy will work. offering water to thirsty animals, or flour balls to fish, or feeding white cows (anything, but jaggery and chapatis are the norm)

mercury: feed green parrots, or free parrots from their cages. feeding cows with green fodder or green leaves is favourable, too. freeing little birds or parrots is highly beneficial and recommendable, especially if mercury is beneficial but afflicted in the chart. never keep little birds in your home, which will trap them.

venus: feeding cats milk, or offering candies to little girls. (don't be suspicious, please 😭 something good quality, preferably; doesn't have to be anything expensive, though). feeding fishes is also favourable.

mars: feeding gram (chana dal, small yellow pulses) or jaggery with chapati (or without it, it just makes it easier) to monkeys or cows

saturn: feeding black cows, or black dogs with buttered or oiled chapatis. feeding black dogs with milk or dog food is fine, too. just serve them, usually street dogs are better. looking after black or blue coloured fishes works, too.

rahu: feeding fishes with flour balls or fish food, or ants with a mixture of flour and grinded sugar. please offer this to ants at tree roots, to avoid making a mess and getting ants killed due to people stepping on them accidentally. looking after black or blue coloured fishes works, too.

ketu: adopting dogs or rabbits is recommended for ketu, but it is important to give them appropriate attention. if that is not possible, then feed cows and dogs with whatever you can.

i understand that in western countries it is not possible to have access to cows, in such a case, don't fret, simply do other remedies. but if its possible for some of you, then prioritise feeding cows with whatever's recommended, it always helps.

[spooniechef]

The Dinner Diaries, Day 4 - Knowing Your Limits, Treating Yourself

One of the big things about being a spoonie is knowing your limits and knowing when a treat is not only a good idea but damn near necessary. Even having had days of recovery, I'm still not doing so well after three weeks of nightmare at work.

This is why I keep a small discretionary fund for Emergency Takeaway Dinner. It's not much, but it's enough for maybe once a month or so, depending on the takeaway. My problem is that because I have gluten issues on top of everything else, the types of takeaway I can actually get are ... limited at best. Not entirely cut off, though. A fair few places will do gluten-free options, and if you have anxiety like I do and hate asking for speciality dishes, there are some types of cooking that are gluten-free just by their nature. Here are the three I know about off the top of my head:

Indian: If you avoid samosas and any of the bread options, Indian food is pretty much entirely gluten free. Most of the dishes don't involve flour for thickening the way a lot of sauces do. And even onion bhajis are okay because those use gram flour, which is a type of chickpea flour and naturally gluten-free. I miss naan bread, but at least I can have Indian food (even if the stuff I make at home is much better).

Sushi: While most Japanese food needs to be avoided because of the soy sauce (or, like, breaded things like tempura and katsu), sushi's pretty safe if you make sure to use gluten-free soy sauce (also known as tamari) instead of regular soy sauce. Miso soup is also fine.

Thai: Like Indian, most Thai dishes are naturally gluten-free. They tend to use rice noodles instead of wheat noodles, stuff like that. So by and large, as long as you're avoiding anything breaded and using tamari instead of soy sauce if you want soy sauce on it, Thai's safe.

The options are pretty minimal, but it's better than I thought they were when my gluten issues first started. As for me? Tonight? I haven't had sushi in far too long so I am having some now. I have put in weeks of miserable graft and I deserve raw fish and well-prepared sushi-rice. So if you're feeling like you should treat yourself but struggle to because of gluten issues? Here are some good tips.

[quahogchowda-blog]

Experiment number 550,000 million is completed... 🤣🤣🤣 With most of the rise/proof "wait time" being while I was sleeping... 💤😴 What am I trying to prove? That baking sourdough bread is NOT an EXACT science. It is not that difficult and should not require all these "rules" that people want to make about baking SOURDOUGH... I have pretty much broken every single rule there is... And done exactly what works for me... in the time frame that works for me... I don't use a scale to measure my ingredients for my bread dough... I don't use a scale to weigh the measurements of ingredients that are going to go into my starter... I don't use heating pads or other contraptions or keep my house at a higher temperature so my sourdough starter or dough can stay warm or cold... I do not use filtered water. I use water straight from the tap despite the caution that it might kill the wild yeast. I don't worry about all this exactness with bulk ferment time... cold ferment time yadda yadda yadda...

Newest experiment... Can I make a decent sourdough loaf with minimal Hands-On time... With most of the wait time being while I'm sleeping... And how will it turn out if I use the "cold baked" method... Avoiding the excessive preheat times which to me is an absolute waste of our natural resources....

Came home from work yesterday and at 3:00 p.m. fed my cold straight from the fridge starter. I didn't think I was going to have enough starter for the two loaves I plan on baking today... so I added one full cup of flour and a half a cup of warm water.... (Normally I only do a half a cup of flour and a quarter cup of water but I gave it extra because I need extra starter today...)

By 8:00 p.m. the starter had at least doubled...

To a large Rubbermaid container I added:

1 full cup starter

3.5 cups white flour

1.5 cups wheat flour

1.5 cups water

Mix quickly just to get all the flour mostly incorporated... And Let shaggy dough sit with lid on for 30 minutes. After the 30 minute wait... I added another 1/4 cup water and 2 teaspoons salt... And immediately began stretch and folds every 30 minutes at 8:30 p.m. At 10:30 p.m. I moved the dough to a glass pyrex bowl with a lid. I was going to stop my stretch and folds there but thought better of it and 30 minutes later I did one more stretch and fold.

I left the bowl on the dining room table from 11 P.M. until I woke up at 5:00 a.m.

At 5 A.M. I gently plopped the dough onto the floured counter... And gently floured and formed my dough round to get a little more tension but also trying not to deflate the dough very much...

Placed that onto a piece of parchment paper... Scored the top with one slice down the center and plopped the whole thing into my cold cast iron Dutch oven. I did not have high hopes of this rising as well as it did that's why I only did one score down the center. I wish I had taken a picture but it was definitely much smaller than any of my other ready to bake forms.

As suggested I baked using the "cold bake" method for the first time.

Put oven on 450°. And placed the cold Dutch oven into the cold... But now preheating oven... immediately.

Baked at 450° for 50 minutes.

Removed the lid... And I was surprised to see that it definitely got a good oven spring... Continued baking with lid off for another 10 minutes.

Took temperature of the loaf it was 195°.

Took the loaf out of the Dutch oven and placed directly onto my pizza stone that was already in the oven.

Baked for another 10 minutes until bread reached a temperature of 205 and was more golden brown in color.

I don't know what the inside looks like but I'm not really concerned about that. It looks and smells terrific.

And it was EASY PEASY! Barely any hands on time at all... No fuss... No stress...

Experiment was a success! Total time... From starter initial feed at 3 p.m. to completed bake @ 6:40 a.m. = 16 hours... Hands on time equals approx a measly 20 minutes... 🤣

Note: Image of the starter is actually AFTER a 2nd feeding at 8 P.M. (I forgot to move the time band)... I added another full cup of flour to my remaining starter and another half a cup of water... It more than doubled by the time I got up this morning.

[estonian-is-horrible]

eesti dashcon'23 pt.3

Yeah, okay, I guess I'm doxxing myself: Here's a Doodle where you can select which dates would work for you. Feel free to use a fake name, this is just to get an idea what calendar dates work for most people.

& again: if you can't come this time, there will be more opportunities.

Please reblog if you want your mutuals to come meet you as well.

FAQ pt.2:

What in the hellsite is a pancake party? It's just like. People hanging out and talking about life. Not so different from blogging! Instead of typing shitposts you just say them out loud. It's pretty wild.

I make crêpes. People who don't know what to say shove crêpes in their mouth. People who are full try to pet the kitties. People who don't like kitties touch my instruments without asking and get their grubby fingers smacked.

But I am le introverted!!! Yeah, s a m e. Look: I've organized 60+ of these things only because I love my friends and because I don't have to go anywhere, and nobody can blame me if I hide in the kitchen and make pancakes to avoid talking to people. You'll be fine here. You can hide in the other room, sit in the corner quietly, or play Large Brick NoName-Brand-Jenga, or Munchkin or whatever.

I have allergies :( Well, sadly I have 2 cats, but luckily I have Zyrtec. As for food, I can try to make gluten free and/or vegan pancakes. I'll ask about that in the survey later.

Usual pancake ingredients: vanilla extract, wheat flour 405, eggs, lactose-free milk, brown sugar, salt, cinnamon, black pepper, olive oil, blueberry flour.

I'm gonna be late / can't stay long No such thing as "late". Come whenever. Leave whenever. All good. If it's not on a weekday, we might be around until midnight or 2am.

Do I like. Bring anything? If you want to share something, then sure, but it's up to you. Food & snacks will be provided. BYOB if you're planning to drink.

How do I know I won't wake up without a kidney? How does anyone, really? 🤔 You'll be fine. I met like a dozen estonian tumblrinas. Look in the notes, hopefully someone will vouch for me. I have a strict no fuckboys policy. Don't encourage anyone to drink. If you will drink, drink slightly less than you can handle. One beer = one glass of water. Take care of your health.

Wh... where is this. What's going on. My apartment. 67 square meters or so? Bus 18, 18A, 14, 33, 10, train stop Hiiu. It's like half an hour from the center, quiet and vaguely middle class.

Staying safe, pt.2: I'm still trying to figure out how to best organize this while letting everyone stay anonymous. More details in a future post.

[bonyfish]

at the beginning of 2023, sesame became a federally recognized allergen, and so various manufacturers of hamburger buns (among other things) got together and said to themselves, "obviously what we are supposed to do here is to try to prevent sesame seeds from getting into our products that aren't supposed to contain them. but that is too hard. it is too hard to update our factories to avoid cross-contamination." and everyone nodded sagely, because they had never known the sinking, terrified moment right after you've swallowed poison, when it's too late to take it back, and no matter what you do you're going to have to Deal With This Now.

the burger bun manufacturers said to themselves, "hey, what if we just added the allergen to our products? it'll be such a trace amount that the taste won't change for all of the normal people, but anyone who's allergic to sesame will become poisoned and maybe die if they eat it. i, a cackling monstrosity who sits upon my throne of money like a bloated tick, see no downsides to this." and they all nodded sagely at each other again, because probably everyone allergic to sesame is faking it anyway, and they have never had to look at or deal with them in any meaningful way.

anyway, all of this definitely happened verbatim, and the bun manufacturers are perfectly within their rights to do this, but i think it should be within my rights to demand satisfaction from them in an honorable duel.

also, if i win my honorable duel against the CEOs of various bread companies, including Brownberry Wheat and Dave's Killer Bread, among others, i should get to eat those guys. i have been a vegetarian since i was 7 or 8, so i am not equipped from a dietary, physiological, or psychological standpoint to eat the flesh of my defeated opponents, but i will do it. i will take my epinephrine and just go chimpanzee on a guy. i'm ready. i went to the store today and the only bun i could find for my veggie burgers that wouldn't send me to the hospital was less than an inch thick and was basically round soda bread. usually i make my own buns but i am recovering from major surgery and don't have the energy to carefully portion out flour and sugar and yeast by weight, so now i have to deal with this. this veggie burger looks like a goddamn ice cream sandwich. it looks like a moon pie. i have been furious for three months.

[twelvemonkeyswere]

#George RR Martin however#(there are no new world vegetables in westeros except I think corn is mentioned at some point#but it's like feasible to interpret it as 'grains' rather than 'maize') @ukelelegodparent

funny you say that. sadly I am the person I am so when I read ASOIAF I was aware GRRM said he wanted to make his fantasy more "realistically medieval europe," including the previous use of the word 'corn' as just 'grain.' but as far as I can tell he actually just meant he didn't give his characters potatoes asdfghjkl. as I was reading I realized even though he'd said that he was trying to like, not use stuff the europeans didn't have at hand, he used 'corn' for 'maize' many times! I even made a reddit post about it, since I was wondering like. they have wheat so Westeros has bread. if they have maize why don't they have tortillas?**

it was also very frustrating to me because GRRM once had said he had tried to make Westeros "more realistic" and he cited how stuff like LOTR didn't really focus on the policies or economies of their fictional worlds. and since I'm petty I was like, "GRRM neither do you!" the whole "I tried to make it more realistic to European Medieval ways" just meant he didn't include what HE thought looked out of place, yet he had no qualms in including very American things (as in belonging to the continent of America) such as squash and direwolves and the spelling of the word "honor."

which is part of what I'm saying like. you gotta be humble enough to accept a fictional world is never going to be completely protected from the things you know and the biases you have as the author. it's best to embrace that, I think, and work with what you have to make it a feature of the tale rather than trying to avoid it and inevitably failing at it.

**obviously the answer is "because GRRM didn't think to give them tortillas", but I was more interested in the mental exercise of going like. in a world where you have wheat, oats, rye, and therefore bread, which is basically water and flour, why wouldn't you have tortillas too if there is maize as well, which is basically just water and flour?

not even JRR Tolkien, who famously developed the concept of the Secondary World and firmly believed that no trace of the Real World should be evoked in the fictional world, was able to remove potatoes from his literature. this is a man who developed whole languages and mythologies for his literary world, who justified its existence in English as a translation* simply because he was so miffed he couldn't get away with making the story fully alien to the real world. and not even he, in extremis, was so cruel as to deny his characters the heavenly potato. could not even conceive a universe devoid of the potato. such is its impact. everyone please take a moment to say thank you to South Americans for developing and cultivating one of earth's finest vegetables. the potato IS all that. literally world-changing food. bless.

[j0kers-light]

Hi Chaos,

You literally inspired me to get a tumblr account. You’re work is sooooo good xx

Could you write a one shot with J and a Celiac reader ( someone who can’t eat gluten)

Thank you! Don’t overwork yourself and take as much time as you need xx

HI MY BELOVED ANON!!! 🖤✨

I feel beyond honored to have inspired you to create a tumblr! My job here is done. I cannot thank you enough for reading, so I'll keep writing! (p.s. I am terribly sorry for the wait!! 😔)

Now as for your request. I could not extend it into a oneshot so please don't be upset with me, I converted it into a head canon. Let's discuss gluten free! 👩🏽‍💻

Here is the credit I referenced as well as asking a nurse for reference.

Celiac Disease: an illness caused by an immune reaction to eating gluten. Gluten is a protein found in foods containing wheat, barley or rye.

The universe must truly hate you because you cannot digest precious bread normally. It sucks that there's no cure, but at least there are alternatives so its not life threatening.

Bless Gaia for gluten free ingredients, without it you risk weight loss from vomiting and constant trips the bathroom doing you know what. 👀

You are aware of your diagnosis so the solution is simple. Don't eat gluten.

Over the years you learned how to adapt and avoid any possible flareups and integrate new safer nutrition sources into your diet.

You are vigilant when eating out, always looking for that GF logo on menus and if its not listed, you alert the staff of your condition.

That means you typically research the restaurant beforehand to check if they cater to celiac eaters.

While cooking at home, you use special flours, avoid certain condiments, and processed foods, and you are big on cross contamination.

If someone else cooks, you are asking what ingredients they used to protect your immune system reacting.

It’s not being rude, this is your health at stake!

Joker hardly notices your condition because you tend to keep it under wraps. He just thinks you’re just very food conscious or hip to trends.

Joker will make fun of your fancy artisan bread or whenever you make food from scratch though.

The only time it becomes a problem is when Joker drinks. You already know how that's gonna go.

You weren't planning on watching the game tonight but lo and behold, the tv is on.

It was honestly just background noise until Joker came home, surprisingly to watch said game. He was already rowdy as he landed on the couch with a slight bounce.

You gave him the side eye when he cheered loudly at a score being made. "I didn't know you watched sports, J." you said.

Joker snickered. “It’s ah.. en-ter-tain-ing.”

A distinct crackle rang out in the room as Joker popped open a beer. You turned your nose at the can. You haven't had beer in years since being diagnosed.

Joker on the other hand downed it in one gulp before opening another. Of course he had a low alcohol tolerance. Why were you surprised?

You must've chuckled because Joker's green eyes were instantly on you.

"Something funny, doll?" He arched an eyebrow at you waving him off. "Its nothing, J."

"Ya want one?" He was offering you the forbidden wheat. Did he know that you were celiac?

"Uhhh no thanks. I can't."

Now that got his attention away from the tv. He seen you drink alcohol before, why couldn't you drink some today? Unless….

You could practically see the complex math symbols floating around his head. Your big baby was so confused.

“I can't drink beer because it’s made from gluten." you explained.

It still didn't click upstairs. "Didn't know you had a thing with gluten, Bunny." Joker mused.

"Yeah well, me and her got a love/hate thing going on. I'm not mindful— she lashes out and makes me sick. It sucks having a malfunctioning immune system."

Silence fell over the two of you as Joker processed what you said.

He kinda understood what you meant but he was still at a loss. You ate bread. A lot in fact.

Was it a special kind? How could you separate the good bread from the bad? Was he overthinking this? Probably so, but now he had some research to do tonight while you slept.

Joker needed to know everything about his Light.

If you were secretly beefing with gluten, he needed to know study possible tactic to join the fight and protect you properly.

“I’ll … ah protect you from the bad gluten, Bun.”

You eyed Joker after hearing his random comment. He looked so unbothered— already focused back on the game as if he didn’t declare war on a protein.

Maybe he couldn’t hold his beer after all.

You just giggled and climbed into Joker’s lap as the two of you finished watching the rest of the game.

[fcukfodmap]

Day 23: Low-FODMAP Pizza

Because of my experience using other gluten-free Bob's Red Mill products -- the pie crust specifically -- I managed to avoid some pitfalls of working with gluten-free dough. To wit: gluten-free dough does not cohere like regular wheat flour-based dough, so you can't knead and toss the pizza dough like you would normally.

Low-FODMAP Pizza

For the crust:

1 package Bob's Red Mill Gluten-free Pizza Crust Mix (both flour mix and yeast packet)

1 1/2 c warm water

2 eggs

2 tbsp olive oil

1/2 tsp sugar

brown rice flour

For the topping:

1 5 oz can tomato paste

1 tbsp chopped fresh basil

1 tsp chopped fresh thyme

1/2 tsp dried oregano

1/2 c (or more) sliced black olives

1 red bell pepper, chopped

2/3 of a 14 oz can of artichoke hearts, chopped

1 c (or so) ripped up spinach leaves

1 1/2 c shredded mozzarella

1/2 c shredded Parmesan

Preheat oven to 425F

Assemble the dough according to the Bob's Red Mill Pizza Crust package directions, adding a little bit of sugar to get the yeast to bloom properly. After the requisite rising period, turn the dough ball out onto either a silicon mat or very big parchment paper. Sprinkle with rice flour and roll out into a oval big enough to fit into a rimmed baking pan. Set the whole mess into a rimmed pan.

In a bowl, mix together the tomato paste and the herbs, with a tbsp or two of olive oil. Spread out onto the pizza dough with a spatula. Layer olives, peppers, artichoke hearts, and spinach on the dough with sauce. Cover with mozzarella and Parmesan. (Here is where you decide how much or little of any given ingredient you use. This is just what I did.)

Slide the pan into the oven. Bake for about a half hour, rotating the pan once, until the cheese is melty and brown on the edges.

The Bob's Red Mill instructions suggest using plastic wrap to roll out the dough, but that's nonsense. If you don't have a silicon mat, for sure use parchment paper instead: in addition to not being full of microplastics, you can put the whole thing in the oven without trying to transfer the dough, a maneuver which can go seriously wrong.

The ersatz pizza sauce was a little tomato-y, and I'd be curious to try it with brushed olive oil and sliced Roma tomatoes instead, but it was fine. I used a fuck off amount of cheese (for sure more than I specify in the recipe) which compensated for the crust being a little dry and not quiet doughy enough. The crust could probably be improved by brushing it with olive oil right out of the oven.

Also, both the tomato paste and the artichokes are only low FODMAP if you don't eat tons of them, but are probably fine in the quantities found in a couple slices. In other words, don't eat the whole pizza in one sitting. Which probably goes without saying, but. Obv you can try various other toppings which adhere to a low-FODMAP diet; this is just what I like on pizza.

So! The pizza wasn't half bad, and I'd try it again for sure. Even the fam who had normal pepperoni pizza on normal wheat flour crust declared it just fine, though my husband talked some shit about my topping choices. Completely serviceable.

Also, hey! Here's a vegetarian low-FODMAP recipe, which I managed to do by accident after saying I would try to do it on purpose.

ETA: You know the adage that soup and casserole is always better the second day? Well that is 100% not the case here. If anything, drier than it was the night of, and when heated up, paradoxically soggy somehow. I ended up giving most of the leftovers to the chickens, who have no taste. I would definitely try herbs-and-oil and sliced tomato instead of the tomato paste. That, or I just sourced a tomato sauce that is just tomato -- the brand is Pomi -- which could be tarted up with herbs and spices. I'm feeling much less into it than the night I made this.

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.

[goodbyeglutengoodies]

4 of the Best Kinds of Chocolatey Treats

When you crave something sweet, do you reach for a chocolatey treat? There’s no harm in satisfying a craving when it comes along. So, it’s important to listen to your body when it says something like, “I need chocolate ASAP!”

But what are you going to grab? If your house is where all treats are welcome, you probably have plenty of options. Otherwise, you should have an idea of what you’ll crave, so you can always have it on hand. You can stock up on one or all of the following chocolate-packed sweets and satisfy any craving that comes your way. Chocolate Chip Cookies Chocolate chip cookies are a classic little treat. They have just the right balance between chocolate and other flavors like vanilla. Plus, the texture is great! If you don’t want to make chocolate chip cookies or don’t eat gluten for one reason or another, grab a bag of chocolate chip coconut cookies! These chewy little cookies might be a little different than the traditional kind, but they’re ultra-delish and you can munch away on them with friends or family right when the craving hits—you don’t have to chill any dough or turn on the oven. Baking Mix Brownies If there’s something about a baking mix for brownies that just puts a smile on your face, you need to always keep one in the pantry—just in case you need it. While there are lots of classic mixes you might know from when you were a little kid, you can also find one that takes dietary restrictions into consideration. Dietary restrictions mean allergies and sensitivities to ingredients like gluten and dairy. Luckily, there are really tasty gluten free brownie mixes out there, so you don’t have to sit out on the baking fun! Dark Chocolate Cookies Dark chocolate lovers need a dark cacao cookie in their lives. An option that is easy to grab as a morning treat with their coffee, a snack during the day, or a dessert later at night. Find a bag of gluten free chocolate cookies with wholesome ingredients like cocoa powder, coconut, almond flour, and coconut oil. They’ll fill you up and satisfy you without making you wonder if you went overboard. It’s easy to listen to your body and trust yourself when you have great-tasting foods with some fantastic ingredients. Cookies Dipped in Chocolate If you have your favorite coconut cookies chocolate chip or another flavor and a bar of chocolate in your pantry, melt the chocolate down and dip a chewy coconut cookie into it. It will be like a personal chocolate fondue bowl! Just make sure you don’t burn the chocolate when you melt it; go slow with short microwave bursts, or do a double pot melt on the stove for the best dipping texture. You might even be able to find chocolate-covered treats from your favorite coconut cookie company. There are so many deliciously chocolatey treats you can add to your panty so that you have what you need when a craving hits. Chocolate and sweets are not inherently “bad” for you. All food serves a purpose! Still, finding something that tastes good, satisfies your sweet tooth, and is full of wholesome ingredients is nice. Organic cookies, gluten free brownies, and cookies dipped in melted chocolate are all great options! With thoughtful ingredients, you can feel comfortable letting the whole family indulge in their favorite treat. About Emmy’s Organics Emmy’s Organics offers a variety of treats full of wholesome, organic ingredients for anyone with a sweet tooth. Even people who don’t have to avoid gluten can enjoy the gluten free brand’s great-tasting recipes free of refined sugar, wheat, and dairy. From a home kitchen to a farmers’ market to large grocery chains, Emmy’s Organics has made its way into the hearts and tummies of people nationwide. You can take a bite of a chewy coconut cookie, munch on some Coconut Crunch’Ems, whip up a batch of gluten free brownies or blondies, or bring out a bag of Brownie Snaps for a late-night snack. Emmy’s ticks all the boxes for a delicious treat the whole family will love. Visit Emmy’s Organics to find deliciously chocolatey treats at https://emmysorganics.com/ Original Source: https://bit.ly/43xdOY2

[van-goghs-smoking-skull]

That's only part of it, though. One theory about the boom in food allergies is about how actually our diets aren't that diverse. We're eating the same few things processed into many different forms. We're over-eating the same ingredients to the point that our bodies are overwhelmed.

Well, that's silly, right? Like how could I personally develop soy-intolerance? Sadly, most of the food in the grocery store contains soy in some form. There's the obvious tofu (soybean curd if you didn't know) and edamame (dried soybeans) and soy sauce, but also bread, cereal, pancake mix, cake mix, muffins, etc. made from soy flour. They also use vegetable (soybean) oil. Chocolate and other candy use emulsifiers, so soy lectin. Honey butter contains no honey or butter, but instead is a blend of high fructose corn syrup, soybean oil, and artificial flavor and color. There's soy fillers and soy protein concentrate and on and on. I can't entirely avoid it, so here's to never knowing what not having to react to soy proteins is like, to perpetual gut problems.

Gluten allergies many have quite a lot to do with the sheer amount of wheat used in processed and baked and breaded foods. Sesame is a relatively new allergy.

And people do still die from allergic reactions. Food companies just don't actually care until it affects the bottom line enough. Any sales lost from consumers dying is more than made up for with the pennies saved by overusing the cheapest, most subsidized ingredients.

[quahogchowda-blog]

I'm really totally excited about this... It's a "Hybrid" loaf... Made with Yeast AND Sourdough starter... White flour... a tiny bit of wheat flour... Bananas and cinnamon... I really just wanted to make a sweet loaf this time because I've been doing savory for quite a while.... Unfortunately due to my rebel ways... 😂😂😂 I have to sit down and write down the recipe exactly the way I did it... That's the only problem sometimes when you fly by the seat of your pants... 🤪 But I used my new covered loaf pan... Only I didn't use the cover this time cuz I wanted to see how well the recipe would fill the pan... And I waited till this morning to cut it just to make sure the crumb was exactly what it was supposed to be... Anyway the recipe will follow. It'll just be a few... Images go in reverse...

Update.... Adding recipe...

Ok here's the recipe for the cinnamon swirl loaf I posted earlier.... Keep in mind... It's a first time recipe... And could probably benefit from a tweek or two. Also noting that with my recipes I don't normally use milk. I use water and whipping cream powder as a substitute... but most people don't have that on hand... So for ease I just put milk as the ingredient...

1.25 cups WARM milk

1 egg

.25 cup oil I used vegetable

.25 cup sugar

1 teas salt

4 cups white flour

.5 cup wheat flour

1.5 teaspoons yeast

.5 cup sourdough starter

2 very ripe medium sized bananas

Cinnamon... Just for dusting the dough before rolling it up into a log. And sprinkling on top prior to cooking.

I literally put all ingredients into a bowl at the same time. Squished it all up with my hands. It's a very wet and sticky dough. A bit messy. 😂 Once it was all mixed up. I formed a very loose ball shape. Oil your hands to assist with being able to form it. Or you can wet them with water. Then let sit in a covered bowl for about 30 minutes.

Every thirty minutes for approx 1.5 hours I completed stretch and folds. The amount of time this takes may vary a little bit depending upon the wetness of your dough. Due to the variables in how wet your starter is or how big your bananas are. But it'll start to come together pretty good (and be less sticky). It'll also begin to rise as well becoming thicker/more mass during this time. It'll still be a bit tacky. Try to avoid adding flour... You don't want it to be too stiff.

Once the dough is stable enough to hold it's shape without totally flattening out you want to leave it to rise for 1 hour or until at least doubled. Once it's doubled gently pat out on counter top form a rectangle. As if you were making cinnamon rolls. Sprinkle liberally with cinnamon. At this point you could add some sugar cinnamon if you want to... I just didn't do that. I used cinnamon only. I think next time I WILL add sugar at this time though... because I think I'd like it a little bit sweeter.

Roll into a log and place in loaf pan. I used 1 large 1000 gram pan. But this would make 2 regular size loaves without a problem. Allow to rise again until at least doubled. This took a little less than an hour. I wasn't really concerned about the time I just made sure that the dough has risen pretty close to the top.

Score top if you choose. I did one long slit down the center.

Preheat oven to 425°. Place loaf pan in oven. Immediately turn heat down to 375° I baked this one large loaf for 46 minutes.

Note... at 40 minutes the loaf registered 171° (I think). So I added another 10 minutes to the timer. Waited only 6 minutes before checking it and it was already at 205°. I think 205° might have been a little bit too much for this. So I'll probably take a minute or two off the time off next time.

I have found that being able to take the temperature of the baked loaf has been very helpful. In the past I've had an issue feeling like the bread was done and taking it out... Only to find out it wasn't quite ready. But of course if you are an avid bread baker and can do this without the thermometer by all means do so. 😍

[25mn]

How do you make naan bread last longer?

Having some frozen naan available, or some put away in a sealed shut compartment in the storage room is truly advantageous. You can purchase Naan at Walmart, Costco, Indian supermarkets and so forth. A portion of the well known brands of frozen Indian naan are - Haldiram, Profound, Vadilal, Swad and obviously, Merchant Joes.

We love to make Indian curries, and that implies having a few packs of naan with us, makes it a simple feast whenever. Assuming you are new tom indian curries, look at this post about the flavor of Indian curries.

To appreciate extra or frozen naan as new as could really be expected, you should know how to appropriately warm them.

How do you make naan bread last longer? As earlier mentioned, naan bread’s shelf-life isn’t long. So it is best to consume the bread once opened.

When kept in the pantry, your naan bread will only stay fresh for 3 to 4 days. And consuming it earlier is the best option to avoid spoilage.

A Handy Tip: Your naan bread won’t last up to a day if placed in the pantry just like that. You have to place it in an airtight container or Ziploc bag then store it in a cool and dry place.

When stored this way, your naan bread might stay fresh and eatable for 3 to 4 days

What is Naan Bread? This wheat flour flatbread is typically commonly round or oval in shape. The mixture is much of the time raised with yeast, then rolled, molded, and cooked in an Oven, an Indian earth broiler. To build the non-abrasiveness and volume of the naan batter, yogurt or milk is added.

The oven's base is loaded up with wood or charcoal, which warms the chamber from all sides. This design permits the food to be cooked all the while on the two sides, bringing about an interesting singed and hearty flavor.

To get ready naan, the uncooked mixture is leveled and covered with water on one side prior to being put on an oven stove. At the point when the naan is finished, it tumbles crazy and is gotten with utensils and served hot. It is generally spread with ghee, explained margarine prior to serving.

Naan being cooked in Oven Is it protected to warm Naan? Warming naan is totally protected. In the wake of making a new cluster of naan, or regardless of whether there are extras from your #1 Indian café, you can store and eat it in three days or less.

There's not a great explanation for good food to go to squander since you have every one of the superb techniques to warm naan bread in different ways!

Techniques for Warming Naan The secret to warming naan bread is to remember that you're simply attempting to warm the bread, and not cooking it.

You can utilize the technique for your decision relying on the gear and time you have close by. It's completely dependent upon you whether you utilize the microwave, broiler, or burner. They all have advantages and disadvantages, which I will share underneath.

We should investigate how to warm your naan bread so you can partake in its new, warm flavor once more.

Microwave The procedure of warming naan bread in the microwave is speedy and simple. Ensure you have a microwave-safe plate close by to start.

In the event that you're warming various naan breads immediately, spritz every one with water and spot a piece of material paper or towel paper on top of every one. This will hold them back from adhering to one another.

Likewise, this technique won't consume your naan or make it soaked.

Frozen Naan can be warmed similarly also.

Put one naan bread on a microwave-safe plate. Sprinkle a little water and cover with material paper. Rehash with the excess naan bread. Cook for 30 seconds on medium-high intensity previously, then add 30 seconds all at once on a case by case basis.

Broiler One of the most widely recognized technique is to warm naan bread in the broiler. It is additionally recorded on packs of Frozen naan packs.

Nonetheless, while warming in the broiler, you need to be cautious with the goal that the naan bread doesn't turn out to be excessively fresh and dry out. Additionally, you need to try to not warm the naan bread for longer than required.

All things considered, it is not difficult to warm naan bread in the stove, as it reestablishes the feathery surface.

Preheat stove to 350 degrees Fahrenheit. Place the naan in a solitary layer on the barbecuing plate or baking sheet Sprinkle a little water over the naan Heat in the broiler for 3-5 minutes Eliminate from the broiler two naan on a baking sheet to be warmed in the broiler Burner The oven technique is the most broadly involved strategy as it applies to everybody since it is in all probability the device that generally everybody has.

It proves to be useful in the event that you don't have a microwave or a broiler.

Like warming naan bread in the broiler, there is some deficiency of dampness from the naan while warming on the oven.

On the off chance that you have a solid metal iron or skillet, the burner is a breathtaking method for warming naan bread. It's fine on the off chance that you don't have solid metal; the strategy will in any case work with some other container.

Watch out for the naan bread since it will cook rapidly and you don't believe it should consume.

Preheat the skillet over medium intensity. Add a little oil or spread to the dish, to lube the base. Place each naan bread in turn in the container and cook for around 30 seconds on each side, until warmed through.

Naan being warmed in a skillet on burner Air Fryer Warming naan bread in an air fryer can be extremely viable. The extra naan tastes on par with new when warmed. This strategy is easy and works incredible in light of the fact that it warms it uniformly the entire way through.

Convection fans in air fryers course hot air around the food. This likewise permits the beyond the bread to fresh up marginally while keeping within clammy and feathery.

Preheat the air fryer to 350 degrees Fahrenheit. Splash an olive oil to lube the air fryer bin. Sprinkle a few water on the naan and spot it in the air fryer crate. Cook for 3-5 minutes, or until completely warmed. The most effective method to warm naan in air fryer Toaster oven The toaster oven can be utilized to warm your naan bread yet it's not the most ideal strategy to do as such. The naan gets truly dry and it's absolutely impossible that that you can add water to the naan prior to toasting.

All things considered, it's truly speedy and a fair choice when a toaster oven is all you need to warm the bread.

Cut the naan bread into pieces that will squeeze into your toaster oven openings as conveniently as could be expected. Place the pieces in the toaster oven and really look at following a moment. Turn the naan in the toaster oven as you go to guarantee it's undeniably toasted as you would prefer. Serve!

The most effective method to warm naan in toaster oven How to Warm Frozen Naan bread? While attempting to thaw out naan bread rapidly, a microwave will be your smartest choice. In the event that you don't have a microwave, leave at room temperature for three hours to permit the bread to thaw out.

To warm your frozen naan in the microwave, it is ideal to utilize a wet paper towel on the naan bread to ensure it doesn't lose its dampness. Place in the microwave for 35 seconds.

You can likewise thaw out and warm the naan in one go on the burner, with it frequently taking under two minutes. Heat the dish on medium endlessly heat the frozen naan on each side briefly at a time.

How to store Naan? Naan bread ought to be put away in one of two ways: in the cooler or in a water/air proof sack/zip lock or compartment at room temperature.

Please, try not to store it in the fridge. Despite the fact that putting away it in the cooler gives it a more extended timeframe of realistic usability than putting away it at room temperature (two weeks rather than a couple of days), the quality weakens and it dries out quicker.

Could you at any point freeze Naan bread? Indeed, frozen naan remains really great for upto a half year. For locally acquired naan, you essentially keep the sack in the cooler.

In any case, to freeze extras or natively constructed naan, follow the underneath steps:

Hold on until the naan has totally cooled prior to putting away it. Then, at that point, place it in a baking plate fixed with material paper, each in turn. Prior to placing the bread in the cooler, ensure it isn't contacting each another. Ensure the baking plate is level so the flatbread doesn't slide around. Permit the bread to freeze for 4-5 hours. When the naan has frozen, get a sealed shut holder, place the frozen bread inside the compartment, each in turn. Close the cover, mark the capacity date with a marker, and spot the compartment in the cooler. At the point when naan is frozen and thawed out mistakenly, it turns out to be unnecessarily chewy. It can likewise become brittle or wet contingent upon how it s arranged.

Subsequently it is vital to freeze the naan appropriately, so it endures longer and holds its astonishing flavor.

[vaspider]

It's interesting how you're skipping all the reblogs explaining at length how people with celiac can't eat food that's grown in the same field as gluten-containing grains (including, but not limited to wheat) on entirely different years and how some of us can't even walk into bakeries because inhaling aerated microscopic flour can make us sick, how gluten sticks to surfaces and can easily transfer from one surface to another and that's what makes it useful in food, to just say "stop it".

Kinda like you knew that if you responded to someone explaining at length, in detail, exactly how easy it is to fuck up a body that responds to three parts per million with that... that you'd look like an ignorant twerp.

The point is that, actually, we don't know that, and it's perfectly logical to want to have this kind of same-field shit declared so we can make our own smart decisions. Nobody's saying, "Don't do this," but we are saying that treating people who know exactly how sensitive their bodies are like our concerns are to be brushed aside because you just know better is prime ableism.

To repeat: I can't eat oats unless they're grown on a dedicated field and don't even grow wheat, barley, triticale, rye, or spelt on entirely different calendar years. I can't use a non-stick pan, plastic container, or any other permeable surface that has ever touched glutenated food. Gluten sticks to things, it gets inside things, and the tiniest bits of it will make us sick, so wanting to be able to avoid shared fields and shared facilities because I don't want to shit myself for multiple days is a pretty reasonable thing to want.

But I'm glad it makes you feel better to tell disabled people to "stop it" about our reasonable concerns here on Tumblr dot com. I hope you feel very smart and cool and attractive.

I swear if one more person comments on the poly culture post about interplanting wheat and walnuts with allergy handwringing or, worse, Loud and Confident wildly incorrect assertions, Without reading the comments where I clarify that this is not a reasonable danger, I am going to climb a tree and throw green walnuts at them:

They are heavy and fist-sized.

The proteins that cause allergic reactions to tree nuts are in the kernal.

It is not a difficult mechanical process to screen out fist-sized objects from wheat.

Further, wheat is harvested in June or July (winter wheat) or in August (spring wheat)

Walnuts are harvested from September through November.

There is functionally no danger of cross contamination.

Stop it.

[devidmash]

Get Gluten Free Atta Online in India

If you’re looking to get gluten free atta online in India, then look no further. We’ve rounded up the best products available on the market.

This product is perfect for those with a gluten sensitivity or who are on a low carb diet. It also helps to improve heart health and control blood sugar spikes in those with diabetes.

How to order?

Whether you’re a newbie or an expert in gluten-free cooking, it’s important to get the best atta for your needs. The right choice will have a big impact on your health.

The best atta will have a good balance of nutrients, such as protein, fiber, and vitamins. It will also improve your energy levels and metabolism.

This wholesome mix is a blend of some of nature’s finest superfoods such as jowar, flaked rice, and ragi flour, plus psyllium husk powder.

It’s the perfect solution for people who have a wheat allergy, or are intolerant to gluten. It’s a nutrient-rich alternative that won’t cause bloating, cramping, or diarrhea.

It’s also a great choice for anyone who is on a keto diet. It has a low glycemic index and has no artificial flavors or preservatives. It’s a healthy alternative to traditional naans and chapatis, and will help you stay on track with your diet plan.

What are the ingredients?

If you have a gluten sensitivity, or Celiac Disease, then you may need to avoid foods that contain gluten. Millions of people are doing so because it makes them feel better and improves their health.

If your diet includes a wide variety of foods, it can be hard to make sure that they don’t contain gluten. That’s why Fig is here: Scan a food product with Fig, and you can get a quick read on the ingredients that may be naturally gluten-free or at risk of cross-contamination.

Metta atta is made from a blend of gluten-free ancient grains, like sorghum and teff, which are high in protein, iron, and other nutrients. It also has a low glycemic load, so it’s good for managing blood sugar. It’s also corn and soy-free, non-GMO, and produced in a dedicated gluten-free facility. It makes deliciously nutritious flatbreads that are soft and chewy, just like traditional wheat rotis!

How do I know if it’s gluten-free?

When you are on a gluten-free diet, it can be difficult to make sense of food labels. But with a little knowledge, you can avoid gluten-containing foods and enjoy delicious treats you once thought were impossible.

Besides reading the ingredient list, it’s also important to look for private organizations that certify products as gluten-free. These certifying organizations set strict standards and can help you find products that are safe for you to eat.

Atta is made from wheat flour, but it is also available in the form of sorghum, teff and other non-wheat grain options. These alternative grains are rich in nutrients and have a lower risk of gluten-containing ingredients.

Where can I buy it?

Are you looking to get gluten free atta online in India? If so, you’ve come to the right place. Here you can find the best gluten free atta flour in India, so you can make delicious chapatis and naans at home.

Jiwa’s multi-grain, gluten free atta flour is a better, everyday alternative to regular atta that comes with a balanced nutrition mix in superb quality. It combines jowari (sorghum), bengal gram, ragi, bajra, rice and almonds in an exclusive blend that is perfect for the hearty rotis and chapatis you love.

It’s made of 100% natural ingredients and is rich in dietary fibers. It is also a good source of protein and iron. It promotes weight loss and helps lower blood pressure. It’s an excellent choice for people with diabetes, as it helps control the sudden spikes in blood sugar that many people experience when they eat foods with high glycemic indexes. It’s great for those following a keto diet, as it is low in carbohydrates.