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

[j00j]

Hi! I'm j00j!
Pronouns: she/her
A majority of my cooking is gluten free because several members of my household are. Some of my baking is gluten free, but I still do gluten baking (aided by a separate kitchen in my part of the house) so that can be useful for comparing techniques/recipes. My partner is very into GF baking so I can bug him about things as well.
I'm interested in any recipes, but I'm most likely to make lower effort/make ahead meals since I'm very focused on keeping myself and the household fed during busy work weeks. That being said, I'm also interested in everyone's favorite holiday recipes-- Passover is coming!

The last gluten free thing I made was fried rice with leftovers this morning, but the last thing of note was a weeknight meal concept I've been experimenting with-- make your own polenta bowl bar! Components, to be selected from based on preferences and restrictions of the eater (we have one gf/dairy free person, and two who aren't always into veg. Plus toddlers! They get a bit of everything separately to try)

- 1 polenta log from the grocery store, sliced and sauteed (I did this the night we were eating; everythign else was prepped in advance).
- Veggies: This time I pre-roasted some butternut squash and zapped some steam in bag spinach.
- Beans: I marinated 1 can of cannelini beans with olive oil, italian herbs, and some sundried tomatoes.
- Sauce: 1 jar pasta sauce
- Meat: 1 package turkey pepperoni
- Cheese: 1 package shredded Mozzarella cheese.

Assemble components as desired in bowl and microwave briefly to heat.

This can be further adjusted for more or less effort by making more things from scratch, or using frozen veg or precut stuff (I did use precut butternut from the grocery store; would also do frozen). Easily swap out components for vegetarian or vegan. Can do different veg for variety, or a different flavor palate with black or pinto beans, corn, salsa.

This week I'm planning a similar concept with rice bowls.

The last thing I baked was my mom's cream cheese cookies (recipe below). Gluten free plus dairy free was a flat cookie fail-- tofutti cream cheese melts too much and the cookies spread instead of maintaining some structure. People liked them okay but I was not satisfied. Gluten free they turn out well with Bob's Red Mill or King Arthur cup for cup flour.


Cream Cheese Cookies

Ingredients:
1 cup butter, softened
1 (3 ounce) package cream cheese,
softened
1 cup white sugar
1 egg yolk
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
2. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
3. Bake for 15 minutes in preheated oven. Cookies should be pale.

Thanks for dropping by with two recipes!

[jesse_the_k]

We're not tagging this thread, so feel free to repeat these great ideas in separate posts (one recipe per).

The polenta bowl bar is brilliant, especially when you're feeding folks with different preferences.

Do note which brand GF all-purpose flour you use, so people can follow closely or adjust base on their own experiences. When my optional brain module is installed, I let you know.

[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!