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

[runpunkrun]

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?

[greywash]

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 :)

[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

[greywash]

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.

:)

Eggs will never be virtual

[jesse_the_k]

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

Thanks for the detail.

[runpunkrun]

Custardy! I like the sound of that.