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gluten_free! This is a community for people who are interested in low-gluten or gluten-free diets—for any reason—though please note this is not a weight loss community. Our focus is on sharing gluten-free recipes and resources.

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runpunkrun, or my co-mod

jesse_the_k.

Revised 6. April 2025

runpunkrun

It's that time of the year again! When it's whatever season wherever you are, and our prompt is seasonal foods.

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

Monthly prompts are only for inspiration and not a requirement. You can post whatever you like to the comm whenever you like as long as it meets the community guidelines.

And, a reminder, you can now tag your own posts.

runpunkrun

New Seasons Market is a natural foods store local to the Portland (Oregon) metro area so this won't apply to most of you, but it's such a good deal I had to share in case we have some members in the area: gluten-free products are 50% off at New Seasons Market from now until May 5th. Exclusions apply, limited to stock on hand, etc.

runpunkrun

Our prompt for April is Comfort Foods!

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

Monthly prompts are only for inspiration and not a requirement. You can post whatever you like to the comm whenever you like as long as it meets the community guidelines.

And, a reminder, you can now tag your own posts.

Here's what's going on in the comments:

runpunkrun

Craveworthy Baking: Delicious Dairy-Free and Gluten-Free Cakes, Cookies, Breads, and More, by Danielle Cochran:

An attractive book with color photos for every recipe and helpful headnotes, but I can't recommend it because there are just too many things that can go wrong here. Recipes rely on unspecified GF flour mixes, which are fast and convenient, but every flour mix works differently, and they're not always interchangeable. The book also calls for a variety of dairy-free products like vegan butter, milk, buttermilk, sour cream, heavy cream, and sweetened condensed milk. These products also have different ingredients and consistencies and, thus, results. And that's too many variables when it comes to baking.

More than anything this reads like a baker's personal recipe box that's been sanitized to remove any brand loyalties. Cochran doesn't even recommend any flour mixes (commercial or DIY) in the introduction. She says this is because all brands aren't available in all markets, which any thinking person understands, but it also doesn't give us a chance to duplicate those flour mixes at home. The internet is filled with copycat recipes for popular commercial mixes. Those of us with restricted diets are used to making shit work. But this was nothing but a waste of my time.

If you're a baker with a lot of experience with substitutions, you could probably make these recipes work on vibes alone, though I'm not sure why you'd want to (I certainly didn't). If you're new to GF/DF baking, the author doesn't provide the tools to understand what, exactly, you're looking for, vibes-wise, so this probably isn't the best place to start.

runpunkrun

Almond Flour Chocolate Chip Cookie Dough: I picked up this package of bake-it-yourself cookie dough because it's grain-free. I'm not a huge fan of almond flour, but I was hoping because it was in a blend it wouldn't have the usual almond flour characteristics (nubbly, greasy, almondy (honestly it felt like I hit some shell once or twice)), but it does. Still, I persisted. The chocolate is nice and there's a lot of it, and the cookies were the right amount of sweetness for me, though the coconut sugar gives it that burnt marshmallow flavor I like in burnt marshmallows but find distracting elsewhere.

The cookie lumps don't spread on their own in the oven, so I flattened them with a spatula after about ten minutes and then let them cook about four minutes longer. They bake up chewy on the edges and nice and gooey on the inside.

I have other DIY doughs I like better, but this is a decent vegan paleo chocolate chip cookie. Miss Jones also has a keto version. I found these at my fancy local natural grocery store.

Current Ingredients: Grain-Free Flour Blend (almond, tapioca, arrowroot), Coconut Sugar, Chocolate Chips (unsweetened chocolate, chocolate liquor, cane sugar, cocoa butter, soy lecithin, vanilla), Coconut Oil, Water, Coconut Flour, Vanilla Flavor, Salt, Baking Soda, Cream of Tartar.

runpunkrun

Yeah, it's baking powder and it only has three ingredients, but I'm here to tell you it works fine and is completely normal in every way because when I was reading reviews for it people were like, "Tastes funny???" I bought it anyway, because if you're using so much baking powder you can taste it, that sounds like a you problem. It does not taste funny. It's grain-free and made with cassava starch (tapioca starch) instead of corn starch, that's all. It's also aluminum free and certified gluten free.

It comes in an 8 oz pouch with a velcro-type seal and says you should use it within six months of opening. I bought mine at the fancy local natural grocery store, but it's also available on Amazon or direct from Otto himself.

Current Ingredients: Cassava Starch, Sodium Bicarbonate, Monocalcium Phosphate

sonia

I would like to have more high-protein snacks on hand, and the usual suggestions don't work for my digestive system (nuts, soy, dairy, beans). Does anyone have recipes to recommend? I'm thinking something like mini-frittatas made in muffin cups. Some kind of meatballs would be an option, but I'd prefer something that was less fuss to make. Thanks!

I did a quick search before posting and found this recipe: https://www.allrecipes.com/recipe/231480/muffin-pan-frittatas/ Looks reasonable, although I wouldn't put in milk or cheese. At least it gives me proportions and baking time.

runpunkrun

In case you missed it, we now have a yeast-free tag, so let's put some yeast-free stuff in it!

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

Monthly prompts are only for inspiration and not a requirement. You can post whatever you like to the comm whenever you like as long as it meets the community guidelines.

And, a reminder, you can now tag your own posts!

Here's what's going on in the comments:

Request for flatbreads from mergatrude
potato flatbread from runpunkrun

runpunkrun

Our prompt for February is paleo-friendly!

A paleo diet is based on foods that could have been obtained by hunting and gathering back in the olden days and typically includes lean meats, fish, eggs, fruits, vegetables, nuts, and seeds, and typically excludes dairy, grains, and legumes, though there is some variation in how people practice it. For our purposes, tagging something paleo-friendly means it's—at the least—free of dairy and grains. (Though some consider ghee (clarified butter) paleo, so that's why the tag's paleo-friendly; the hope is that it'll be amenable to changes that suit your particular needs.)

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

Monthly prompts are only for inspiration and not a requirement. You can post whatever you like to the comm whenever you like as long as it meets the community guidelines.

And, a reminder, you can now tag your own posts!

Here's what's going on in the comments:

Paleo Leap (and their 3-ingredient paleo almond butter cookies) from mergatrude

runpunkrun

The first time I saw Trader Joe's Gluten Free Chocolate Chunk Cookies through the little plastic window of their cardboard box, I was unimpressed. They looked lumpy, dry, and tasteless. But I'll try anything GF once, so I bought them anyway. To my surprise, they were delicious. Tender but chewy, not too sweet, with good chocolate and a sprinkle of coarse sea salt on top. They're the best GF chocolate chip cookies I've gotten from a grocery store.

But. These have a "best by" date on the box. Take it seriously. Get the box that has the furthest out date you can, and eat them as soon as you buy them or freeze them, because they will get stale, even in their plastic sleeves, and be as dry and joyless as I first suspected. You get six cookies per box, with three per sleeve. I find one (maybe one and a half) is a perfect serving.

Current Ingredients: oat flour, brown cane sugar, semisweet chocolate (sugar, unsweetened chocolate, cocoa butter, dextrose, soy lecithin, vanilla extract [water, ethyl alcohol, vanilla bean extractives]), butter (pasteurized cream [milk], natural flavor), margarine (palm oil, palm kernel oil, water, salt, monoglycerides, sunflower lecithin, natural flavor, citric acid (acidulant), vitamin a palmitate, vitamin d2), sugar, sweet rice flour, egg, tapioca starch, brown rice flour, brown rice syrup, egg yolk (sugar), sea salt, baking soda, enzymes, natural flavor, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), xanthan gum.

runpunkrun

Happy New Year, fam! Our prompt for January is What's New. Have you recently learned something that makes gluten-free living easier? Tried a new recipe? Perfected an old one? Finally gave that weird new snack at the store a try? This prompt is for new things, even if it's only new to you.

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

Monthly prompts are only for inspiration and not a requirement. You can post whatever you like to the comm whenever you like as long as it meets the community guidelines.

Here's what's going on in the comments:

runpunkrun

Hey gang. I've added a !: yeast-free tag to the comm.

I went through and added it to any relevant posts in the bread tag, since that's where it'll be of most use. But going forward, if your post is yeast-free, please tag it as such.

So, in the future, if you want to find things that are free of yeast, for best results you'll probably want to filter through two tags, such as !: yeast-free and task: baking or, narrow it down even further with !: yeast-free and meal: bread. The bread tag contains breads, flat breads, quick breads, biscuits, wraps, and crackers, and is mainly where you're going to find yeast or the notable lack thereof.

The technique is a bit fiddly because you have to create the URL yourself, but you can always browse the intersection of two tags in a journal by manually typing in a URL in this format: https://user.dreamwidth.org/tag/tag1,tag2?mode=and

That'll give you all posts in user's journal that are tagged with both things.

Or, you can browse a combination of two tags: https://user.dreamwidth.org/tag/tag1,tag2?mode=or

That will give you all of user's posts that are tagged with tag1 OR tag2. In effect, all posts with tag1, plus all posts with tag2. So say you want to see all of our posts tagged meal: bread OR meal: dessert all at once, or diet: vegan-friendly OR !: dairy-free.

You'll need to reproduce the tags exactly, including spaces and punctuation. Here's a list of the comm's tags. They're hierarchical, which means they belong to groups and all start with a category, which is followed by a colon and then a space: like "meal: " or "content: " or "!: " which is our "free-from" category and where you can find our newest tag: !: yeast-free.

And because I, for one, can never remember how to make this work, here's a link to the Dreamwidth FAQ explaining how to use AND and OR with tags.

mergatrude

Simply Wize are an Australian company who make a range of gluten-free products that are available in supermarkets and delis.

Their gluten-free puff pastry comes in a packet of four sheets and retail for AUD$11. These are about half the size of your standard frozen sheets of pastry.

Ingredients & Allergens
Starches (Potato, Tapioca, Corn), Water, Vegetable Oil (Soy), Egg, Stabilizers (415, 412), Anticaking Agent (460), Raising Agents (450, 500), Sugar, Salt, Soy Flour, Emulsifiers [322 (Soy), 471], Acidity Regulator (330). Contains Egg, Soy. May contain Milk, Sesame, Hazelnut.

I wanted to make a spinach pie (my recipe is loosely based on spanikopita) and so I rolled out two sheets so they were big enough to fit my rectangular baking tin (27.5cm x 17.5cm x 3.5cm). This made them quite thin and almost filo pastry-like. I did not blind bake, and made sure to drain the spinach really well so that the filling was not too moist. I brushed the top with a little melted butter and it cooked well, had a nice, golden colour and tasted like pastry should. It was not too flaky and the leftovers held together after being in the fridge and reheated.

Aside from the cost, the reduced size of the sheets made it a little awkward to use, but the taste and texture were good.

Mods, I note there is no "!: yeast-free" tag.

runpunkrun

I adapted these muffins from a recipe in Katarina Cermelj's The Elements of Baking, making them dairy free and reducing the sugar. The result is a tender muffin with a domed top and a fluffy crumb, similar to a bakery muffin, but not as sticky or sweet.

Ingredients:

145 g tapioca starch
72 g sorghum flour
72 g millet flour
170 g granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/4 tsp fine salt

160 g non-dairy milk (175 ml)
150 g non-dairy plain yogurt (5.3 oz)
100 g neutral oil (1/2 cup)
2 large eggs (~100 g out of shell)
1/2 tsp vanilla extract
1/4 tsp almond extract

215 g fresh raspberries, rinsed and drained

( recipe )

Questions? Ask 'em!

runpunkrun

I found Sweet Loren's Chocolate Chunk Cookie Dough in the dairy section at my local Kroger analogue, and after my recent success with Trader Joe's Super Chocolatey Gluten Free Chocolate Chunk Cookie Dough, I was excited to branch out in the world of preproportioned cookie doughs.

Like TJ's, you get 12 pucks of cookie dough in a package and can bake on demand. It also says you can freeze the dough. I baked them straight out of the refrigerator for about 18 minutes, and got thin cookies about two inches across, with crispy edges and a chewy middle.

I found these odd. The cookie bit is weirdly grainy, like it has cornmeal in it. Maybe it's oat chunks. It also has a hearty flavor, probably again due to the oats and maybe the molasses. Kind of a homestyle vibe. The chocolate is very nice and kind of softens the cookie experience, but there isn't enough chocolate to make up for its grittyness or its unusual flavor.

These are vegan and soy free, though! And Sweet Loren's has more than a dozen different kinds of cookie doughs, though I think my store only had one or two.

Update: These are a lot different after they've cooled. My initial review was based on cookies that were about ten minutes out of the oven. Two days later, cookies from that same batch weren't as gritty and their flavor was less bold. So for the next batch, I took them out of the oven and let them sit for 30 minutes before eating them, and I liked them a lot better.

Current Ingredients: Flour Blend (oat, tapioca, potato starch), Sugar, Palm Oil, Chocolate Chunks (sugar, unsweetened chocolate, cocoa butter, vanilla, salt), Filtered Water, Molasses, Natural Flavors, Sea Salt, Baking Soda.

runpunkrun

Super Chocolatey Gluten Free Chocolate Chunk Cookie Dough is found in the deli refrigerators at Trader Joe's. You take it home, store it in your refrigerator, and bake on demand. The dough comes in twelve pucks, and I bake six at a time for 20 minutes. Then I let them cool on the sheet for about 10 minutes to firm up before eating.

These are thick cookies with chewy edges and gooey centers. They taste slightly of marshmallow, which I'm not against, but they're also a bit sweeter than I like my chocolate chip cookies. This would easily be remedied by only eating one per serving, but I have yet to fully unlock the secret of how to do this.

Bottom line: Super convenient, dairy free, great hot, and still good the next day.

Current Ingredients: semisweet chocolate (sugar, unsweetened chocolate, cocoa butter, soy lecithin [emulsifier]), palm oil, brown sugar, potato starch, sugar, tapioca starch, water, rice flour, invert sugar syrup, contains 2% or less of egg, natural flavor, sea salt, baking soda, guar gum, xanthan gum.

leecetheartist

Looks like the dough is back for one week only, get in while it's not hot! Many varieties and cook yourself!
https://www.get-cookies.com.au/online-cookie-shop/

runpunkrun

It's December and ANYTHING GOES* here at

gluten_free!

Have a gluten-free question, comment, request, suggestion, update, victory, confusion, failure, or announcement? Have an article or resource to share? Just want to do a quick product recommendation? Just want to post a gluten-free link and flee the scene?

Pop into the comments and do your thing. Content can be about GF stuff or the comm itself. Feel free to chat amongst yourselves!

Or, if you had something you intended to post for one of our past prompts, but it just didn't happen, now's your chance.

*Some restrictions apply. Just follow the community guidelines and make sure your comments don't contain unsolicited medical advice or personal details about your health and you're golden.

sonia

I bought a bag of Bob's Red Mill buckwheat groats on impulse, and they've been sitting in the cabinet for a while. Today I looked at the back, and found this Buckwheat Granola recipe. I had enough ingredients on hand (without the nuts and seeds), and gave it a try.

Ingredients:
2 cups Gluten Free Old Fashioned Rolled Oats or Gluten Free Organic Rolled Oats
1 cup Buckwheat Groats
1 cup Sliced Almonds
1/4 cup Shelled Sunflower Seeds
1/4 cup Organic Pumpkin Seeds
2 Tbsp White Hulled Sesame Seeds
1/2 cup Coconut Flakes
1/2 cup Honey
1/2 cup Maple Syrup
1/4 cup Coconut Oil
1/2 tsp Ground Cinnamon
1/2 tsp Sea Salt
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1 cup Dried Cranberries

( recipe )

Notes:
- I had the buckwheat, quick oats, shredded coconut, dried cranberries, and sweeteners. Turned out fine.
- I didn't have almond extract, but accidentally put in an extra slosh of vanilla extract. No problem.
- It is very very sweet, like making candy. For the future, I found this recipe from Katie Morford where the proportions look a little more like what I would want.

runpunkrun

A kind benefactor has given us a year of paid time here at

gluten_free, which, among other things, gives us the ability to search the entire comm, including comments, which I use all the time. Thank you!

I hope everyone is having a lovely day, especially those of us in the U.S. where it is Thanksgiving. I just took my gluten-free dairy-free pumpkin pie bars out of the oven and they're cooling in the microwave where the kitten can't get at them.

If you have a second, or more than one, come share your Thanksgiving menu or a favorite fall dish in the comments!

runpunkrun

Pascha makes some of my favorite chocolate. It's delicious and it's free of all major food allergens. This year they've put out the Little Black Book of Cookies, a PDF with recipes for ten holiday cookies, all of which are gluten free, nut free, and vegan. [Note: Except the Vegan & Paleo Mini Chocolate Sandwich Cookies contain almond flour, despite being labled "nut-free" in the cookbook.]

They also have a recipe blog with chocolate desserts broken out by diet: gluten free, dairy free, sugar free, nut free, grain free, keto, paleo, vegan.

runpunkrun

The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries, by Aran Goyoaga is a beautiful book, printed on heavy paper and with full-page color photographs of every bake. It's heavily weighted toward sourdough, with several chapters dedicated to its creation and maintenance, recipes for the discard such as cookies, waffles, and biscuits, and lots and lots of sourdough breads throughout.

The book does not utilize flour mixes of any kind. Ingredients include most of the gluten-free pantry as well as some more unlikely items like chestnut flour, and binders include flaxseed meal, psyllium husk powder, and xanthan gum. There's some butter, milk, and eggs, but Goyoaga makes an effort to provide dairy-free variations for most of the recipes, and there's even a vegan brioche.

Definitely give this a look if you're into sourdough or want to get into it. I absolutely can't be taking on another mouth to feed, though, so this book is of limited use to me and will be going back to the library, but first I think I'll try her brioche with vanilla and orange peel, as it sounds lovely.

runpunkrun

From The Elements of Baking, by Katarina Cermelj. This is Kat's own blend, which she says has a flavor close to all-purpose wheat flour. I like it because it's rice-free, only has three ingredients, and the math is easy.

Ingredients:

500 grams tapioca starch (4 1/3 cups)
250 grams millet flour (1 3/4 cups + 2 Tablespoons)
250 grams sorghum flour (1 3/4 cups + 3 Tablespoons)

( recipe )

Questions? Ask 'em!

mergatrude

The dude (now 21) asked me to make a batch of chicken rice, which I used to make for them as a kid. Every child I've ever fed this to loves it! It's tasty and full of veges that the kids can't see, and the texture is smooth enough for those learning to chew (or who hate chewing). Bonus: it freezes well so you can store it in lunch-sized portions and send it off to childcare.

( Chicken Rice )

runpunkrun

Our prompt for November is rice!

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

Monthly prompts are only for inspiration and not a requirement. You can post whatever you like to the comm whenever you like as long as it meets the community guidelines.

And, a reminder, you can now tag your own posts!

Profile

gluten-free eats

Active Entries

Page Summary

runpunkrun - Welcome to Gluten-Free Eats!
runpunkrun - Prompt: Seasonal Foods
runpunkrun - News: 50% off at New Seasons Market
runpunkrun - Prompt: Comfort Foods +4 comments
runpunkrun - Book Review: Craveworthy Baking, by Danielle Cochran
runpunkrun - Product Review: Miss Jones Almond Flour Chocolate Chip Cookie Dough +2 comments
runpunkrun - Product Review: Otto's Grain-Free Baking Powder +3 comments
sonia - Request: High-protein snacks +11 comments
runpunkrun - Prompt: Yeast-Free +3 comments
runpunkrun - Prompt: Paleo-Friendly +1 comment
runpunkrun - Product Review: Trader Joe's Gluten Free Chocolate Chunk Cookies +6 comments
runpunkrun - Prompt: What's New +8 comments
runpunkrun - New Tag: yeast-free!
mergatrude - Product Review: Simply Wize Gluten Free Puff Pastry – 540g +5 comments
runpunkrun - Recipe: Dairy-Free Raspberry Almond Muffins +6 comments
runpunkrun - Product Review: Sweet Loren's Chocolate Chunk Cookie Dough +4 comments
runpunkrun - Product Review: Trader Joe's Super Chocolatey Gluten Free Chocolate Chunk Cookie Dough +4 comments
leecetheartist - Australian Cookie Empire
runpunkrun - Prompt: FREE SPACE +4 comments
sonia - Buckwheat granola
runpunkrun - Thank you! +4 comments
runpunkrun - Resource: Little Black Book of Cookies, from Pascha +4 comments
runpunkrun - Book Review: The Art of Gluten-Free Bread, by Aran Goyoaga +3 comments
runpunkrun - Recipe: Rice-Free Flour Mix +3 comments
mergatrude - Got gluten-free kids? Kids with eating sensitivities? +6 comments
runpunkrun - Prompt: Rice +2 comments

gluten-free eats

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Sticky: Welcome to Gluten-Free Eats!

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Sticky: Prompt: Seasonal Foods

News: 50% off at New Seasons Market

Prompt: Comfort Foods

Book Review: Craveworthy Baking, by Danielle Cochran

Product Review: Miss Jones Almond Flour Chocolate Chip Cookie Dough

Product Review: Otto's Grain-Free Baking Powder

Request: High-protein snacks

Prompt: Yeast-Free

Prompt: Paleo-Friendly

Product Review: Trader Joe's Gluten Free Chocolate Chunk Cookies

Prompt: What's New

New Tag: yeast-free!

Product Review: Simply Wize Gluten Free Puff Pastry – 540g

Recipe: Dairy-Free Raspberry Almond Muffins

Product Review: Sweet Loren's Chocolate Chunk Cookie Dough

Product Review: Trader Joe's Super Chocolatey Gluten Free Chocolate Chunk Cookie Dough

Australian Cookie Empire

Prompt: FREE SPACE

Buckwheat granola

Thank you!

Resource: Little Black Book of Cookies, from Pascha

Book Review: The Art of Gluten-Free Bread, by Aran Goyoaga

Recipe: Rice-Free Flour Mix

Got gluten-free kids? Kids with eating sensitivities?

Prompt: Rice

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