Prompt: Introductions

[runpunkrun]

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!

Comments

Re: Tiny white turnips sounds delightful

[jesse_the_k]

Thanks, and sorry.

Waves back!

[jesse_the_k]

I've been there.

I hope the recipes showing up here can provide a some mojo support.

[runpunkrun]

Good to meet you!

[runpunkrun]

Welcome! And it's nice to hear you found the community guidelines encouraging. I really want this to be a comfortable space for everybody.

[runpunkrun]

That sounds like an excellent way to celebrate Pi day. Welcome!

[runpunkrun]

I would absolutely dump plain oat flour into things if the recipe let me get away with it, but I'm afraid of Failure. I'd love to hear about your oat flour successes.

[runpunkrun]

Greetings! I'm currently filed under Too Much Rice, too. I might have to give cauliflower rice a try...it's just that I don't like cauliflower?

[runpunkrun]

Hello!

[runpunkrun]

Making a perfect omelette is impressive work, indeed! Glad to have you here.

[runpunkrun]

Hi! Happy you're here!

[runpunkrun]

Hello and welcome!

[runpunkrun]

People liked them okay but I was not satisfied.

Man, do I know that feeling. But at least they get eaten. :D

Good to have you here!

[shadowkat]

Have similar issues, not a fan of cauliflower either. But this isn't bad, it doesn't have the texture or taste that much like it. And if you get it diced with other veggies, like carrots and broccoli -- it helps.

Cutting out rice and rice flowers isn't as easy as it looks. I've substituted almond, coconut, various nut flowers, and quinoa. I can't do corn. Tried cheese -- but apparently can't do too much of it or much dairy either.

Re: Welcome, partner-in-crumbs

[leecetheartist]

They are!

[petra]

The not-at-all-sekrit formula.

Re: None wackier

[petra]

Yes, it does.

[nerakrose]

the fear of Failure is Real. I once decided to try to bake a bread (one of those cast iron pot breads) using only oat flour and...uh, well it LOOKED great, the crust was strong, it smelled amazing, etc. only, when i cut into it, the inside was PORRIDGE.

i've found going oat flour only works best in cookies and cake recipes! and i have some of those i'll be happy to share. :D

[runpunkrun]

What you made was an Oatmeal Bread Bowl! Eat the oatmeal, then the bowl. And then probably don't eat again for a week because that's so much oats. D:

I look forward to your oat flour recipes!

[runpunkrun]

Cutting out rice is tough, especially if, like me, you've been relying on it to replace all the things you're already sensitive to. It's forcing me to branch out again, though, which is probably good, even if it's hard.

Next time I'm at Trader Joe's, I'll look into those bags of riced veggie mixes they sell.

[zellephantom]

Hi! I'm Zelle (she/her), and tbh I'll probably just be lurking and collecting recipes for my own personal reference.

The last gluten-free thing I made with my own hands? Ohh, that's a difficult question- I don't do a ton of cooking, and even less cooking from scratch, myself (due to various chronic health problems), but I think I made (or at least helped make- thanks mom!) a gluten-free chocolate chip cheesecake a couple of months ago?

(I don't drink coffee or caffeine in general, so I couldn't count that if I wanted to!)

When I do bake, I like to prepare sweet things in general, specifically breakfast foods (gluten-free waffles yay! yes, just using a mix and turning on the waffle maker counts as cooking, IMO) and desserts (seriously, any kind of cookie, cheesecake, cake, whatever).

I don't have a ton of baking experience, but I am really into helping my mom and grandmother (who are both really into baking) find good gluten-free recipes and figure out the weird flour replacements and all that stuff. And taste test, of course!

If cheesecake doesn't count as a pie, then probably apple pie? Or maybe pumpkin pie? At the moment, probably apple. Not that I'm not also a fan of the mathematical constant :)

[shadowkat]

Yep, did the same thing -- relied on it to replace all the things I was sensitive to. Did the same thing with cheese. Now can't really do much of either and have to branch out again.

Have re-discovered almond, coconut flours, cauliflower rice, and zuccini pasta.

[runpunkrun]

Happy to see you here, Zelle!

As far as I'm concerned, if you're in the kitchen, touching food with knives or electricity, you're cooking. :D

I made some really simple oat waffles today, and will be sharing the recipe soon!

Also an earlier poster already declared cheesecake as pie, so you've got support in the community.

[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

Re: Looking forward to your posts

[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.

Re: Savory Ideas are Most Welcome

[necessarian]

i have not! they sound nice, but i'm based in australia and most stuff like that is hard to find and/or super expensive in our supermarkets and i'm on grad student wages... one day