gluten_free | Prompt: Introductions

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Hello, gluten-free friends and family! It is I, Punk, speaking to you with my words. If you haven't already, please read the community guidelines for your safety and mine.

If I can keep my act together, I'll be posting a weekly discussion topic to prompt conversation about gluten-free cooking. This week I thought we could introduce ourselves and do some light mingling.

Let's do name, rank, and preferred pronouns. And maybe answer one or more of the following questions:

What's the last gluten-free thing you made with your own hands?
If your answer is "coffee," that's valid.
What kind of foods do you like to prepare?
How much baking experience do you have?
What type of recipes are you interested in?
Are you here to post, comment, or just be a friendly lurker?
If you are going to lurk friendily, please say hi just this once. We'll say hi back.

Also, as the comm opened on Pi day (3.14), why not tell us your favorite pie?

Come join me in the comments!

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Flat | Top-Level Comments Only

From:

Hi, I'm Punk, and starting this comm was my bonkers idea. I've been GF for about two years. Preferred pronouns are she/they; either set's good.

I've always been into baking, operating under the idea that if I wanted dessert I'd have to make it myself. Then I went gluten free and that was even more true. I'm always on the lookout for gluten-free, dairy-free (there's more I've got to avoid, but I'll spare you) baked goods, so that's mostly what you're going to see from me. Nothing complex—just muffins, quick breads, cakes, cookies, and bars. I tried making hamburger buns once and am still recovering. They looked blue, you guys. They weren't actually awful, in the mouth, but they were...kind of damp, and bluish.

I have a new savory recipe ready to share, and lots and lots of baked goods I'm going to repost from my personal journal. So, for a while, the recipes I share will be all over the place, ingredient-wise, because my food restrictions have changed over time.

The last gluten-free thing I made with my own hands that required actual preparation and more than three ingredients was...the new savory recipe I have to share! It involves quinoa, and that's all I'm going to say. Cliffhanger!

If there's ever anything mystifying or weird in my recipes, ask me to explain. I've been baking a long time, and I'm probably leaving things out and don't even notice. I want to help, not hinder, and I'm excited to see what we can build together in this community.

From:

Thanks so much for starting this community. I'm really excited about it.

From:

That's wonderful to hear. Thank you for taking part!

From:

Hi, I'm Gins (either she/her or they/them are fine with me). I'm not actually full-time gluten-free but I do try to branch out of from the usual gluten-heavy things, especially baked things. I'm going to be one of those lurkers, probably, but:

* The last gluten-free thing I made with my own hands actually was coffee, but in terms of food-food, it was probably slow-cooker steel cut oatmeal.
* I like to cook things that don't require a lot of time/attention, or do require kneading.
* Quite a bit of baking experience, but mostly not gluten-free.
* I'm interested in pretty much anything! But especially low-effort or batch-cookable stuff. I get bored with my usual suspects pretty easily.
* Mostly lurk, maybe comment, conceivably post, idk, weirder things have happened. :)

Edited Date: 2019-03-14 07:23 pm (UTC)

From:

Hey! Hello!

I, too, am into low-effort or batch-cookable stuff. Also the less mess it makes in the kitchen the better.

Do you throw anything special into your slow-cooker steel cut oats?

From:

After they're cooked through, but while the slow cooker is still on, I mix in egg whites--it makes them creamier and higher protein. The trick is to stir constantly and pour the egg whites reaaaaally slowly, so you end up with oats in a slightly custardy base and not scrambled eggs. I do 2 cups oats:9 cups water:2 cups egg whites for breakfast for the whole week :)

From:

jesse_the_k

Brilliant idea! I bet you really need a slow-cooker for that, since pot on stovetop would result in egg white omelet instantly. Do you stir 'em first? Beat 'em? Add in any cold water?

How do you reheat it when it's Thursday (assuming your week doesn't start on Thursday)?

I found out the hard way that even Bob's(1) Standard Steel Cut Oats have enough gluten in them to make me ill. I switched to Bob's GF Steel Cut Oats. (It's hard to resist the conspiracy theory that Bob's creates GF and non-GF versions as a revenue booster based on taxing people who don't read labels very carefully.)

1 Bob's Red Mill, purveyor of scores of gluten-free flours

From:

I actually have done it on the stovetop, but yes, WAY easier in the slow-cooker. On the stovetop, turn the heat off and let the residual heat in the oats cook while you stir, then turn the burner back on low to finish cooking--the residual heat is usually enough to start it cooking, but not to finish. To reheat I add a little water if they've gotten too thick and then microwave--once the egg whites are mixed in the mixture is pretty resilient. I keep them dished up in pint wide-mouthed mason jars until it's time to eat.

Oh, also--this doesn't work, IMO, unattended. You have to give the oats a good stir every hour or so while they cook, even before the egg whites get added at the end, or you end up with oat tahdig. So. No overnight oats on this approach, but still p low effort.

:)

From:

jesse_the_k

well, I guess frittatas, but most egg dishes require personal devotion.

Thanks for the detail.

From:

Custardy! I like the sound of that.

From:

jesse_the_k

I’ve been an enthusiastic reader of

punk’s recipes, and I’m thrilled to be a mod helper here.

I’m happy with she/her pronouns. I left gluten behind in 2003. I researched "don’t eat me lists" and recipes at the brick-and-mortar library.

I love savory cooking, and I use recipes as conversation starters, not guidelines.

punk's willingness to bake out loud emboldened me back to baking.

MyGuy’s whole wheat double-crust apple pie still shines in my memory. We’ve not yet found a GF pie crust worth the time.

I make a delicious no-crust sweet potato/squash custard in a pie plate! I guess I’m going to have to write down the recipe, now.

From:

I'm going to make an apple crumble today instead of a pie, and I was like, "Guess I have to write down THIS now, too!" I apparently have more recipes than I realized. It's going to slow my cooking process.

I'm so happy to hear that my experiments with GF baking got you back in the game! When I started posting GF content to my blog, I didn't know if anyone would even care, but it's been great finding fans who are dealing with similar things.

(Also, psst, on Dreamwidth "punk" is some guy who has never posted a single thing since joining in 2009. I'm the longer, but more evocative,

runpunkrun.)

From:

jesse_the_k

/d'oh\

sorry for getting your username wrong, and I ga-ron-tee I won't make that mistake again :,)

From:

No worries! And at least the other punk isn't around to mind. :D

From:

Hi! *waves* What you said about pie crust! For things like quiche, I go crustless now. Though I have found a gf graham cracker crust that is pretty good, so for things like chocolate pudding or banana cream (and even pumpkin, yes!) I just use that.

From:

jesse_the_k

...from individual graham crackers? or the packaged ones from Mi-Del? We found the latter quite delicious. We had to taste-test all three kinds just to be sure, and have settled on the ginger snap. A++ for lime cheesecake.

From:

Mi-Del. Ohhhh! Thank you for alerting me to the fact that they make different flavors!! Our local stores only carry the graham cracker ones. I might have to order the others to try. Lime cheesecake in the ginger snap ones sounds amazing!

From:

mlravenwrites

Hi all!

I'm MLR, she/her/hers.

The last gf thing I made was roasted tofu with ginger/garlic sauce, +broccoli and rice.

I've been strictly gf since I was a teenager, and I'm enormously privileged to live in an almost entirely gf household-- my husband cooks entirely gf when we're both eating, and he keeps some gluten snacks/etc segregated to his office, pretty much.

In terms of gf things I like to make, because I have many other food allergies, I make pretty much everything from scratch (so gf). I love making gf pancakes, challah (not-motzei-fulfilling because I'm allergic to oats), and lots of other stuff I'm probably forgetting. I also do a lot of naturally-gf stuff like lentil/vegetable salads, beans/rice/tofu/etc.

I'm not very adventurous, so I like to take a recipe and do science on it (make it with modifications, document modifications, write post-mortem/suggestions for next attempt; lather, rinse, repeat!).

I have a fair amount of experience baking, but it often takes spoons I don't have.

I'm interested in recipes that are also dairy-free or modifiable with goat/sheep dairy, and anything easy or fast for the days where I need to cook, but also I can't face doing anything complex.

I'll likely mostly be a lurker, but I do want to share my science'd recipes with you all, on the off-chance that someone else needs recipes sans cow dairy, corn, apples, (...).

Re: pie: I did many sciences on a mocha pudding pie recipe for Pi Day 2017. I quite enjoyed the results, and will post it!

From:

Re: pie: I did many sciences on a mocha pudding pie recipe for Pi Day 2017. I quite enjoyed the results, and will post it!

Excellent! And welcome!

I do science on my baking too. One change at a time, write it down, see what happens. I've had to get more adventurous as my food restrictions have increased, but it turns out, in most cases, you can replace milk with near any liquid. :D

From:

jesse_the_k

That tofu makes my mouth water.

Science always wins, and I wish I could resist the urge to fiddle with things. At our house, I see a brand new recipe and think, Great! Company's coming and I can experiment. MyGuy thinks, Wonderful, let's pull out the tried-and-true.

It is a blessing to have a GF-household! MyGuy has shouldered much of the work in that department, although recipe development has been a shared project.

From:

I just got around to joining the comm and have gone back to start at the beginning, but I will cry real tears if I don't find that mocha pudding pie recipe in a later post. *g*

From:

writedragon

Greetings, gf peeps. She/her.

I'm celiac so gf is my life for the last 15 years or so (along with dairy free and other sensitivities). I'll probably lurk for a bit but will chime in if I have anything useful to add. Simple recipes are the best.

The last gf thing I made was breakfast tacos (using gf corn tortillas).
Favorite pie is either peach or pecan but really, I've never met a pie I didn't like (mmm, pie).

From:

Great to have you here! There's a bunch of us who are also dairy-free, including me, so I'm hoping we'll have a nice spread of DF recipes to choose from.

From:

Hello hello! I'm Topaz (she/they). I'm here because I cook for a family member who is celiac, and I'm always looking for new recipes to try.

The last GF thing I made was potato pancakes. (I'm surprised there are still a few left!) I'll prepare anything.

We're coming up to 11 years gluten-free. In that time I've found you can adapt most recipes to GF without too much problem. The baked goods do tend to be denser compared to using wheat flour, and that's okay with me. I'm a big fan of xanthan gum. I'm here mainly to lurk, but I might post/comment too.

I've never met a key lime pie I didn't like. Though tonight will be lemon meringue. Happy Pi Day!

From:

Welcome!

I've never had key lime pie, but I can't imagine not loving it. I mean, limes! So good.

From:

Key limes are so tiny! And so tart. Yum!

From:

jesse_the_k

I've deployed xanthan gum for the first time this year, and I was amazed at the result. I'm also mystified that a 1/4 teaspoon seemed to turn a gooey fudge into a toothsome cake. Any general xanthan wisdom?

From:

You don't need much xanthan gum, for sure! It's basically included to do the job that gluten does in baked goods. But you do *not* want to get it wet. I spilled some once on the table and tried to wipe it up with a damp cloth. Nope, don't do that. It just turns to a slippery goop that is almost impossible to clean up.

If I'm subbing GF flour for wheat flour in recipes, I add 1/4 to 1/2 teaspoon per cup GF flour. You might have to experiment for the optimal amount to add. I also mix the dry ingredients thoroughly before adding the wet ones.

If you prefer, you can use guar gum in place of xanthan. I did that for a few years because guar gum is about 2-3 times cheaper. It works okay, but xanthan gum does work better.

From:

What's the last gluten-free thing you made with your own hands?

Hmm... The hubby should eat GF and my niece is both GF *and* dairy-free, which makes cooking for her kinda tough... but I still have a couple of the GF choc chip cookies in the freezer (does it count if I used a mix? ;-)

If your answer is "coffee," that's valid.

I knew this would be fun!

What kind of foods do you like to prepare?

I'm pretty omnivorous, so cook that way... I do more cooking (meals) than baking, since both the hubby and I can stand to lose weight and if the baked goods aren't there, we won't eat them

How much baking experience do you have?

Pretty extensive... like, I can make a lemon meringue pie from scratch, if I want to... crust, lemon filling and meringue...

What type of recipes are you interested in?

Open to new things... I tend to make 'safe' things that the hubby likes, heaven forbid I change something... ;-) But always looking for options.

Are you here to post, comment, or just be a friendly lurker?

Mostly will be a friendly lurker but I will comment when appropriate!

If you are going to lurk friendily, please say hi just this once. We'll say hi back.

Hello!

From:

Happy to have you here! And using a mix absolutely counts. Because having cookies is always better than not having cookies. :D

GF & DF cooking makes going GF look easy. But there's a bunch of us here who are both, so hopefully you'll find something awesome for your niece. <3

From:

Panisdead. She/her. I will probably lurk but I love to read recipes. :D

The last gf item I made with my own hands was fried eggs, but the last meal was fried rice with all the leftovers in the fridge. The last interesting meal was chili verde with roasted poblanos and tomatillos.

I cook far more than I bake, but I've been enjoying a little crockpot baking recently, mostly out of surprise that the recipes turn out.

From:

jesse_the_k

Crockpot baking! Love to learn more--particularly about the advantages of one vs another.

From:

Hi!!

From:

isis

I'm Isis, she, and will be helping co-mod.

Last gluten-free thing I made with my own hands: ginger bars with the recipe I got from Punk!
I have decades of baking experience, but not much gluten-free baking experience, so I look forward to new recipes to try.
I do not actually eat entirely gluten-free, but I generally eat low-FODMAP, and as wheat is high in fructans, gluten-free recipes are often but not always FODMAP-friendly. I'll be tagging low-FODMAP recipes for the comm.

I have an apple-cranberry-nut pie I love (which is neither low-FODMAP nor gluten-free, sigh).

Edited Date: 2019-03-14 11:07 pm (UTC)

From:

Gluten-free's got a lot of wiggle room (just that one hard limit), but low-FODMAP. That's a tough road. I'm very happy to have your help with tagging it, though!

From:

jesse_the_k

Mmm, that pie sounds nice.

From:

ilyena_sylph

Heya.

I'm Ilyena or Yena, she/her. I will probably be a total lurker.

We've been a gluten-and-soy-free house since... 2012? So new recipes and a discussion place sounds AWESOME.

Um, shit, what'd I make for dinner Tuesday? Right, I remember now!

I browned ground beef with chopped onion and white wine and also made up a safe "Spanish rice" mix and combined the two for a sort of hamburger helper kind of experience.

I do mostly savory things, I love pasta and am always hunting for better g-f, s-f ones.

I don't bake, terrible things happen when I bake. +wryface+

Savory dishes mostly, but I like new sweet things to push to my house baker, too.

Here to comment, mostly, probably. Might post occasionally?

From:

jesse_the_k

Before I went GF, dinner was "something on pasta" so the transition has been a challenge.

Taste Republic is a local-to-me company which makes darn nice frozen GF pasta, but it's spendy. I prefer their plain pasta to their filled ones.

From:

I love pasta and am always hunting for better g-f, s-f ones.

I really like red lentil pasta (and in fact I am eating some at this very moment, with kimchi and grilled cheese on top). Good flavour, doesn't seem to get soggy or fall apart when cooked like some gf pastas I have tried.

From:

a sort of hamburger helper kind of experience

I love all the qualifiers in this statement. Also the idea of a Hamburger Helper Experience is cracking me up. :D

I've always been really happy with Tinkyada brown rice pastas. The spiral is my favorite. It has no soy ingredients, and the English on their packaging (and website!) sounds like it was ran through Google Translate and back again, twice, but in an endearing way.

From:

Lunabee34 or Lorraine
She/her

Everything I make and eat is gluten free. The kiddos still eat sandwiches on real bread plus cereal and poptarts, but just about everything in the house is gluten free.

I don't do a lot of baking. I didn't bake before I found out I have celiac in 2016, so I'm not really comfortable with all the extra steps gluten free baking seems to require because I'm not really comfortable with baking with gluten. LOL I am looking forward to reading the comm for baking ideas.

I do cook a lot, though. Tonight we had lentils simmered in chicken broth with onion and a jar of my dad's home canned tomatoes (OMG, so good) seasoned with curry and tumeric and garlic and ginger, served really soupy over rice. It was amazing.

From:

jesse_the_k

....nothing matches home-canned tomatoes!

From:

Oh, man. You are so, so right. My dad is like a tomato wizard. LOL I've never had a tomato anywhere that taste as good as the ones he grows.

From:

I'm so happy to see you here! And your dinner sounds delicious.

From:

Thank you on both counts!!

From:

celli

Hi all,

I'm celli, she/her pronouns.

What's the last thing I made...? Probably beef stroganoff over rice. I make the stroganoff part up and freeze it and then the day I want it pop it into the slow cooker. It is v popular in my house.

I mostly do savory stuff, but have been inching towards baking, inspired by

runpunkrun.

I will probably mostly comment! And my favorite pie is apple 100%.

From:

jesse_the_k

...and I'd never heard of a freeze + crockpot workflow before. That sounds super practical.

runpunkrun is very inspiring!

From:

celli

I have a whole list of recipes that you make in advance and freeze, but we just keep coming back to the stroganoff. They have a favorite dish of mine! I feel like a superhero.

From:

Look at me out here, inspiring people! /impressed with myself

Glad to have you here, celli. <3

From:

unicornduke

I'm Duke, she/they pronouns, but not too attached to either.

Last gluten free thing was yogurt last night because 9 out of 10 breakfasts is yogurt with granola. If I've got milk and a little yogurt left, I'll make another batch and it's super delicious.

I love love love baking sweet things. It's my favorite. I've experimented a tiny tiny bit with savory stuff but ehhh. I've been baking generally for about ten years now, in college when I had free reign of the oven, I made tiered cakes and eclairs, and bread once a week. Since I had to go gf four years ago, I've worked my way back up to that level. Anything with pastry cream is my favorite thing. Sometimes pastry cream just eaten with a spoon is dessert. I actually sold gluten free stuff at a farmers market for a couple of months to make some extra money.

I bake A Lot, at least once a week generally and sometimes multiple things in a day or more than once a week. Sometimes I have all day baking sessions. I generally freeze excess things or give it to friends, who aren't gluten free but enjoy it and give me eggs in exchange. It's only me and Jade (roomie/bff, not gf) in the household and she forgets to eat stuff if I don't actively remind her so giving it away helps. I'm very good at converting recipes to gluten free except for breads :(

I'm actually interested in more cooking ideas, mostly because I'm not that great at cooking. If I could survive on plain rice with frozen vegetables I probably would, but I can't and also that got boring. I have a lot more restrictions with cooking than baking but that's just texture aversions mostly.

I'll be posting and commenting and I'll probably be posting a bunch in the next few weeks because I was digging in my freezer and realized I have a lot of fruit in there that needs to get used up. Yay!

I'm ambivalent about fruit pies, but I love a chocolate cream pie with whipped cream and also on a technicality: boston cream pie

(how many times can I notice something I want to change in five minutes)

Edited Date: 2019-03-14 11:46 pm (UTC)

From:

jesse_the_k

and I'd love to hear more about pastry cream.

Cream puffs are famous around my parts and I always feel very sad when I can't have them.

From:

unicornduke

I'll have to post the eclairs or the boston creme pie recipe soon, I was more or less sans computer the last few days so maybe it's time.

Also pastry cream is one of those things where if you remain calm, it's pretty easy.

From:

Ooh, an expert baker! I hope we can all benefit from your knowledge and experience. We've got some folks here new to baking who'd like to give it a try.

Thanks for introducing yourself, and I look forward to those fruit recipes!

From:

unicornduke

I've convinced a number of people to give it a try after giving up lol. I really enjoy it and I'm building up a good bunch of recipes.

Back in December, I wrote up a quick guide for a friend of a friend, who was specifically looking for a cookie recipe. Not sure if it's something that might be useful or expanded on, but I figured I could link it here and see what you think. Google doc here

From:

I think your guide could be very useful to our new bakers!

You could either take the advice portion and post it as an introduction to GF baking, or you could choose any of those topics (flour mixes, cookie doneness, flour substitution), elaborate on them, and post them individually, like a series. The recipes would be their own posts, too, if you want to share them; one recipe per post.

We have a "tips & tricks" tag -- tips based on your personal experience with GF cooking -- and this would be perfect for it, however you choose to share it.

From:

unicornduke

I'll definitely do something with it then! I'll probably expand on some things, I wrote it up in like 30 mins real quick and then forgot about it.

From:

That would be great! Just put "Tips & Tricks:" in the subject line when you post.

From:

tentacledicks

I'm TD, he/him, and I'm more likely to be a lurker than anything else.

The last gfree thing I made was bacon and eggs this morning, though I guess the last modified gfree thing I made was a chicken pot pie.

I like to bake more than properly cooking, but if I have to fiddle about on the stove, it's usually doing noodle or rice dishes. I used to work in a bakery (in the back doing dishes/cake cutting and occasional decoration so nothing fancy) and cakes are what I'm familiar with.

My husband and I have been gfree for about seven years now, since he got diagnosed with celiac. He's way more of a chef than I am, but I figure both of us can always use more recipes in our playbook.

My favorite pie is cheesecake and yes, it counts. :P

From:

jesse_the_k

...did your chicken pot pie have a pastry crust?

Looking forward to youe contributions.

From:

Hey, I'm not going to argue with anyone's favorite pie. :D

Good to have you here!

From:

Hello. Miella, she/her.

I'm more about baking than cooking, even though cooking is important. I've been baking since I was a kid, mostly cookies/basic cakes/bars/quickbreads, etc. I didn't bake anything needing yeast before I went predominantly GF (9ish years ago. I think.), so all my yeast baking has been GF. That either means it's easier because I have no expectations and nothing to unlearn, or that I'm just kind of fumbling about. Or both. These days I mostly do bread with occasional cookies or quickbreads thrown in. ETA: AND HOLIDAY PIES! How did I forget that. Sheesh.

I like

greywash's idea of especially low-effort or batch-cookable stuff because getting up the momentum to cook can be difficult. I'm often ambivalent about cooking, so anything that helps get over the hump to actually start the process is good.

I am always curious about new baking things, and it would be nice to get some more sort of easy day-to-day dinner options. Dinner creativity is not my forte.

Last thing I made was Roasty Thing (aka basically roasted root veg and sausage), but the last Official GF thing was my weekly loaf of bread.

I will...likely comment and maybe possibly post. And go through lurkerly phases.

Favorite pie: coconut cream, hands down. But fudge pie is also terrifically yummy when in the mood for a serious chocolate bomb.

From:

jesse_the_k

...is wonderful, especially for disabled folks like me.

From:

Right!?

From:

Hi!! So happy you're here!

From:

Me, too!

From:

Hi, I'm Charles. Preferred pronouns are he/him. I'm probably going to lurk more than anything.

Last GF thing I made with my own hands were some peanut butter cookies called Arkansas Travelers yesterday. (No, I don't know why they have that name.)

I love to bake, mostly cookies and cupcakes. Tragically, I'm terrible at decorating, so the cupcakes are primarily for myself and my husband to enjoy.

I have years of baking experience, but I'm still finding new recipes and making mistakes or failures every so often.

When it comes to baking, I prefer using one of the cup-for-cup GF flour blends because then I can follow a regular recipe without much hassle.

Always looking for more cookie recipes as I tend to collect ones to try out for winter holiday gifts every year.

Favorite pie was chocolate cream. Then I figured out my stomach was sensitive to chocolate, so I had to give that up. Now, maybe a good vanilla cream pie or just pie crust cookies.

From:

jesse_the_k

...do you prefer a particular brand of cup-for-cup flour mix?

From:

I've had generally great results with King Arthur's cup-for-cup GF flour. Recipes that didn't turn out right when I used it were my fault, not the flour's.

From:

Hi! Thanks for introducing yourself!

From:

dray

Yaaas this sounds amazing! I go by 'Dray' online, use 'they/them', and I've been on-and-off gluten free for a grip of years. (You know, allergies, spousal allergies, all that good stuff.)

*Last gluten-free thing I made was split pea soup.
*I love preparing savoury food with the occasional sweet thing.
*I've middling-beginner baking experience--I used to bake more when I could use milk/butter, corn, eggs and wheat flour, but it's been tough to find good recipes that exclude all of those.
*I'm interested in suppers and snacks! Meaty food is a okay. Reviews on cheese and gluten-replacement carb-y things are amazing.
*I always intend to lurk but I like to chat. I'll probably pop by to comment. Maybe also post links to particularly tasty recipes I've found?
*My all time favourite pie was a key lime monstrosity. Pecan Nut Crust and a gluten, dairy and egg free key lime filling. It's been probably 10 years and I've lost the filling recipe, but it looks like the internet is replete with various alternatives.

Thanks for setting this community up!

From:

jesse_the_k

...and the pecan nut crust looks lovely--and a great excuse to make a cheesecake!

From:

dray

It works great for cheesecake, too!

From:

I think I have a cookie recipe that's dairy free, egg free and...maybe corn free?? I'll have to check! It's super simple, too, and can be flavored with whatever you like. As long as you can tolerate almond flour.

From:

dray

Almonds are good! And if I can substitute the egg for a flax egg, that can sometimes give leeway.

Delicious cookies... it's been so long, lol

From:

I'll add it to my list to write up! I'm pretty sure there's no egg because I got it from a vegan blog.

From:

petra

Hi, I'm Petra and my pronouns are she/hers. My SO is celiac. I've been low-FODMAP for a year.

The last gluten-free thing I made was chili.
I like making all sorts of things when I have the energy, including wacky ice cream flavors.
I'm better at baking with wheat than without it but I'm trying.
I'm interested in seeing what people make.
I may comment or post if I have something useful to say.

From:

Hi! Wacky ice cream flavors sound like fun. What was your favorite?

From:

petra

Brie and blueberry ice cream.

From:

Oooh. Interesting!

From:

... that sounds amazing.

From:

petra

The not-at-all-sekrit formula.

From:

jesse_the_k

...does the brie substitute for some of the dairy?

From:

petra

From:

My name is TeaOtter (she/her), and I'm almost certainly going to be lurking here more than posting. About the only thing I make with my own hands these days is tea.

But both of my partners are allergic to gluten and dairy, and one of them is an avid chef and baker, so we're always on the lookout for good recipes.

From:

jesse_the_k

...opinions from the non-GF eaters are also useful to the cooks.

From:

Welcome! Thanks for introducing yourself!

From:

ironymaiden

ironymaiden, she/her.

What's the last gluten-free thing you made with your own hands?
Birch Benders Paleo Pancakes
What kind of foods do you like to prepare?
fix it and forget it, stir fry, desserts
How much baking experience do you have?
I am not afraid of egg whites or pie crust. I keep a GF kitchen for my husband's well-being.
What type of recipes are you interested in?
fix it and forget it, or things that have always been GF rather than attempts to emulate gluten things (like Brazilian recipes that use tapioca flour, pavlova, panna cotta), oat recipes

Are you here to post, comment, or just be a friendly lurker?
Hopefully post and comment, but I'll say hi just in case.

From:

Hello! Authentic Brazilian Cheese Bread (Pão de Queijo) was one of the first GF things I made--because it was entirely new to me and always GF--and it was such a weird process, but it worked! Mine were never rolls, they were always UFO shaped, like a flying saucer, but I loved how chewy they were and unlike anything else I'd ever eaten up until that point.

From:

We were introduced to Brazilian Cheese Bread at a Brazilian steakhouse and I was thrilled when I realized they were GF! I've only tried to make them once, but I keep thinking that I need to make them again. The recipe makes quite a few and I think I threw out some last time because we didn't eat them before they went bad. Have you tried freezing them?

From:

I did freeze them! They tolerated it well. The texture just changed a little, if I remember correctly, but I defrosted them and then warmed them up in the oven or toaster oven and they were still chewy and delicious.

From:

Good to know, thanks!

I printed the recipe off and did a *head desk* because in the notes at the bottom they talk about freezing them. Only they suggest freezing them before baking.

From:

sonia

Sonia, she/her.

I've been eating gluten-free for more than 10 years now. I do a little gluten-free baking and a lot of cooking, mostly the same basic stir-fry with whatever veggies are in season at the farmer's market. That was the last thing I made, ground lamb, braising mix (mixed greens), sunchokes, carrots, and tiny white turnips, with some pine nuts thrown in.

What I really need is a recipe for something I can make and eat regularly for snacks. I'm buying energy bars of various kinds right now, but they're expensive and don't quite work for my system. I have a lot of sensitivities!

I have a couple of recipes I will probably post, but then I'll be out of things to contribute! I've been getting into the zen of making a recipe over and over and really getting to know it and its variations.

Thanks for starting this community!

From:

Nice to have you here, Sonia!

As for snacks: I have an oat and almond granola I used to make, and some super basic roasted almonds that I eat by the pound, and recently I've been thinking about experimenting with quinoa flakes and...granola. I need more snack recipes too. Everything I eat is the same. :D

From:

sonia

Yeah, I used to eat a lot of almonds too. I'm dubious about how my body is responding to them these days though. I hear you about everything you eat is the same!

From:

jesse_the_k

Snacks can be a downfall--my portable protein has helped me manage.

From:

sonia

Your portable protein sounds super tasty! I'll spare you all the "yes, buts" I have in response to using the recipe myself.

From:

jesse_the_k

Thanks, and sorry.

From:

inky_magpie

Please call me Inky, I use she/they, and I'm yet another lurker :)

Last thing I cooked was a big batch of white rice. I've made "breakfast rice" with it, which is just reheating it with a bit of sweetened vanilla almond milk, a bit of brown sugar, cinnamon and ginger.

From:

Hi! I had wanted to try making a breakfast rice cereal, but now I'm taking a break from rice. Your version sounds delicious though.

From:

harmonic_tabby

Last gluten-free thing would be tonight's dinner: corned beef and potatoes in the crockpot and a bowl of coleslaw for a salad. And coffee for me would never be a valid thing since I don't drink it (and never have).

I can prepare all kinds of foods; cooking, baking and even canning and candy but having slowed down and retired it's pretty much just meals and the like nowadays.

Baking experience: my grandmothers started teaching me to cook/bake when I was 10 or so and assisting with preserving veggies from the garden started a year or two later. They didn't actually bake much but I kept going with desserts and some basic breads.

Interested mostly in new combinations to consider. I was always surprised by folks assuming I was greatly deprived when they discovered I was gluten-free. There are so many wonderful things we can eat that I don't consider avoiding wheat as deprivation. Annoying, sure with the way modified food starch seems to creep into everything but I read labels religiously and food from scratch is certainly part of my skill set.

I've been she/her for over 50 years and will probably lurk/comment in general. Not sure what kind of recipes I have that others might like unless y'all are interested in my recipe for pizza soup.

Tabs

Edited Date: 2019-03-15 03:59 pm (UTC)

From:

I don't drink coffee either. I was trying to be relatable. :D

Folks have been sharing what kind of recipes they're looking for if you feel like reading through the comments. Maybe you have something in your recipe box.

Nice to have you here, Tabs!

From:

jesse_the_k

I'm intrigued by the idea of pizza soup, whenever you're ready.

From:

What's the last gluten-free thing you made with your own hands?
If your answer is "coffee," that's valid

It was tea actually. But last night I made ‘pulled’ bbq banana skins and aubergine, with ‘egg’ tofu (vegan) and pesto roast potatoes
.
What kind of foods do you like to prepare?

Vegan. One of my partners is gf mostly so I try and make things for her

How much baking experience do you have?

Some? I can make ok gluten bread and cakes but no gf baking experience

What type of recipes are you interested in?

Bread!

Are you here to post, comment, or just be a friendly lurker?
If you are going to lurk friendily, please say hi just this once. We'll say hi back.

Probably lurk? I don’t know. If there was a regular call for types of recipes I would contribute if I thought I could :)

From:

If there was a regular call for types of recipes I would contribute if I thought I could

Cool! I'll add the idea to my list of prompts. Thanks for introducing yourself!

From:

:)

From:

leecetheartist

name: leece
rank: artist
preferred pronouns: She,her,they

What's the last gluten-free thing you made with your own hands?

See this entry https://leecetheartist.dreamwidth.org/434619.html#cutid1 - warning,
it's in Australian.

If your answer is "coffee," that's valid.

Well, that too.

What kind of foods do you like to prepare?

Happy to do just about anything, from okonomiyaki to roast potato to bread to pulled pork to fried tofu to truly awesome salads.

How much baking experience do you have?

A fair old whack.

What type of recipes are you interested in?

Everything except stuff involving offal.

Are you here to post, comment, or just be a friendly lurker?

2 outta three ain't bad.

If you are going to lurk friendily, please say hi just this once. We'll say hi back.

That's okay, that's the one out of the three I'm not here for.

From:

jesse_the_k

Just looked up "okonomiyaki" and they sound AWESOME!

From:

leecetheartist

They are!

From:

Glad to have you here!

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