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

[rydra_wong]

Hi! Rydra (she/her, also fine with they).

I do eat gluten but not a lot of it, and tend to feel that it occupies space in food that could be filled with far more interesting stuff.

I have friends and relatives with various different dietary requirements, so I do a lot of "cooking without".

Last gluten-free thing I made with my own hands was spiced molasses cookies, yesterday afternoon.

(Also coffee this morning.)

What kind of foods do you like to prepare?

Generally things that are fairly low-effort, though I'm also good with stews that need occasional stirring over five hours. My cooking has a tendency to be somewhat experimental, but I don't make other people eat it until I've reached a version of a recipe that I'm happy with.

So nice to seee you here.

[jesse_the_k]

Spiced molasses cookies would go very well with my tea right now,

Re: So nice to seee you here.

[rydra_wong]

Based on these.

But this time I went for half almond and half buckwheat flour (which gives a more cookie-like texture, though the gingersnap consistency of the all-almond version is also pleasing), replaced the vanilla extract with orange extract, and all the spices except the ginger with 2 tsp of Chinese five-spice powder (inspired by some of alatefeline's cookie experiments).

They are dangerously easy to make.

Re: So nice to seee you here.

[jesse_the_k]

Wow, those look truly great. Do the all-almond-flour ones crunch?

The 5-spice powder is an intriguing direction for a cookie.

Re: So nice to seee you here.

[rydra_wong]

Do the all-almond-flour ones crunch?

No, they've got that sort of chewy snap to them that you get with gingersnaps/brandysnaps.

The 5-spice powder is an intriguing direction for a cookie.

Yes, I like the results so far! Oh, I forgot: this time I also added a tsp of cocoa powder, which seems to add to the flavour without being overly chocolate-y.

Re: So nice to seee you here.

[runpunkrun]

I am so excited about these cookies I literally can't take in anything else you said! Sorry! Hello! Welcome! I'm definitely going to make them myself--possibly right this very second--and also I'd love it if you could write up a recipe for the comm with your changes and variations.

BRB must make cookies now.

Re: So nice to seee you here.

[rydra_wong]

and also I'd love it if you could write up a recipe for the comm with your changes and variations.

Done!