gluten_free | Recent Entries

Our prompt for October is the stuff of the surf and of the turf.

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

Monthly prompts are only for inspiration and not a requirement. You can post anything you like to the comm whenever you like as long as it meets the community guidelines.

mific

For this recipe, I experimented with the cottage cheese ice cream recipe that went viral on tiktok.
GF, can be keto-friendly, gum-free

( Read more... )

mific

Continuing my small series of gum-free ice cream recipes. This one doesn't need an ice cream machine.
GF, keto-friendly.
Servings: 10 (1 scoop per serve)
Source: ketoserts

( Read more... )

mific

Ice creams, both commercial and many home made recipes, often have gums in them, so I'll be posting three that don't. This one is best made with an ice cream maker, but the next two don't need that. Treat all the flavourings as pretty much interchangeable between the recipes.

GF, Vegan, gum-free, dairy-free
Serves: 10 (1 scoop per serve)
Source - Gaz Oakley

( Read more... )

highlyeccentric

While in Geneva I figured out that Jack Monroe's Peach and Chickpea curry, if made with mango, sort of approximates the sweet chicken and mango curry that was the first Indian dish I actually liked and which is really hard to find. Jack's recipe, while a good workhorse, is definitely on the bland anglo curry side of things. Having obtained a jar of long-life mango slices recently, and being in the midst of making a multi-curry bonanza, I spliced Jack's recipe together with Madhur Jaffrey's "Chickpeas in a simple northern style".

( Diet and access notes )

( What you need and what you do with it )

I served this tonight with a red lentil and tomato dahl, a stir-fry of zuchhini and broccoli in a mildly spicy yoghurt sauce, and a not-particularly-good batch of Becky Excell's gluten-free naan bread, but i've eaten variations on the Jack Monroe one as a main dish (in which case, I often chuck green string beans in to round out the one-pot meal).

runpunkrun

Our prompt for September is gum free! Gluten free baking is often full of gums like xanthan and/or guar that help create structure, but not everyone can tolerate these gums. It can be difficult to find recipes or products without them, but it can be done. Flax meal, psyllium husk, and chia seeds are often used in their place, and sometimes the right mix of flours is all you need to go gum free.

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

Monthly prompts are only for inspiration and not a requirement. You can post anything you like to the comm whenever you like as long as it meets the community guidelines.

Here's what's going on in the comments:

Buckwheat groat and sushi/short grain rice breads from elainegrey

jesse_the_k

The European Schär company, located in South Tyrol, produces a range of gluten-free savory and sweet eating in cheery yellow and blue packages. My recent experience is with two of their crackers.

Schär's Gluten Free Table Crackers are all about the crunch -- the closest I've tasted to Saltines since I quit gluten. They're so fragile I couldn't spread anything on them: the weight of the knife crushed the cracker. That's probably because they're all starch:

corn starch, corn flour, blend of vegetable fats and oils (palm fat, sunflower oil), maltodextrin, rice syrup, modified tapioca starch, soy flour, sea salt, yeast, guar gum, modified cellulose, cream of tartar, ammonium bicarbonate, baking soda, citric acid, natural rosemary flavor. Contains: Soy May Contain: Tree Nuts

On the other hand, they are the perfect thing to crumble in a soothing soup. I've only tasted the plain ones; the multigrain version has some flours with protein (millet, buckwheat, sorghum, flaxseed, poppy seeds) so they could be more elastic.

Schär's Gluten Free Crispbread "Cracker Toast" is indeed crispy crunchy, and not only can I spread jam on them, they stand up to melting cheese in the toaster oven. All structure and taste like absolutely nothing -- seems like just air in there. Well, there's a wee bit of flour:

rice flour, corn flour, sugar, salt. May contain: soy, tree nuts (chestnut)

Schär also sells a multigrain crispbread which could taste of something. I hope it will be a replacement for my pseudo rye-bread buckwheat Pain des Fleurs, which is no longer sold locally.

corn flour, rice flour, teff flour, buckwheat flour, pea fibre, salt, maltodextrin, apple extract, May contain: soy, tree nuts (chestnut)

Schär sell nine types of bread and rolls, as well as corn/rice pastas. Have you tried them?

fred_mouse

Food recall in the last week for Doritos Nacho Cheese Flavored Tortilla Chips

Frito-Lay has issued a voluntary recall of a limited number – less than 7,000 bags – of 14.5 oz and 1 oz Doritos Nacho Cheese Flavored Tortilla Chips that may contain undeclared soy and wheat ingredients from spicy sweet chili tortilla chips. Those with an allergy or severe sensitivity to soy or wheat run the risk of illness should they consume these products.

The products covered by this recall were distributed at retail stores only in Pennsylvania and other outlets, such as foodservice locations and vending machines. Consumers would have been able to purchase the chips as early as June 29, 2023.

mific

These are some of the things I like and routinely get with my online grocery delivery. They're all GF and all except the pastry shells are also keto and dairy-free, but the pastry shells are only about 7g carbs each. The Blue Frog "muesli" is the only vegan one.
( Read more... )

runpunkrun

Miyoko's European Style Plant Milk Butter, Salted: I'm really happy with this! It spreads nicely straight out of the refrigerator, melts easily on toasted bread, and tasted appropriate on the fake bagel I put it on, with no coconut flavor. It does, however, have a slightly funky smell which is particularly noticeable if you melt a significant amount for cooking or baking. This is because it's cultured, like a cheese. I can't say I like the smell, but I do like the results as it successfully replicates some of the tanginess of dairy.

This can be used as a 1:1 replacement for dairy butter in baking, and so I gave that a spin as well, with these chewy chocolate chip cookies from My Gluten-Free Kitchen. They were indeed chewy and baked up nicely, though they didn't brown as much as I expected. (I used Bob's 1-to-1 Baking Flour, and, as the recipes warns, it was good but not great. Kind of gritty, even with a 24 hour chillin' in the fridge. But the cookies were still pretty damned good so I made them again with America's Test Kitchen flour blend (yes it contains milk powder my life is complicated) and that solved the grittiness problem, but I think my fiddling with the butter/cream cheese ratio in order to use up all the fake cream cheese caused them to spread more than the first batch. They were still excellent, but thinner and more crispy. I will continue to experiment with this as I am nothing but dedicated to finding the perfect chocolate chip cookie.)

Back to Miyoko's butter, I also used it in some vegan chocolate cream cheese frosting, but I didn't let it warm up enough on the counter so it was kind of in shards in there rather than fully blended into the mix. My bad. The next time I made regular vegan cream cheese frosting and I thought I let the butter warm up more, but I had the same problem. So I just let the mixer run and eventually everything became fluffy and smooth, and it worked out great. The butter itself is kind of an uneasy lard color, but not so much that it makes a white frosting look off. I'm going to try it in a buttercream next.

This product is very easy to find in my area and also comes in unsalted. I buy it at my local Kroger analogue, but I've also seen it at Target and Trader Joe's, and of course all the fancy grocery stores carry it. It's one of those slabs of butter, a wide, flat rectangle, and must be refrigerated. When I ate dairy butter I always kept the stick I was using on the counter so this is something new for me. I'm also a bit wary of how long this plant butter will last before it...goes bad? Anyone have intelligence on this? I know it has an expiration date on it but fake dairy products always last longer than those numbers do.

I'll definitely keep buying this, and I'm excited to finally try some of those recipes I've been hoarding that call for butter, vegan or otherwise. Dinner rolls! Scones!! PIE CRUST????

Current Ingredients: Organic Coconut Oil, Organic Cultured Cashew Milk (Filtered Water, Organic Cashews, Cultures), Filtered Water, Organic Sunflower Oil, Organic Sunflower Lecithin, Sea Salt.

runpunkrun

Our prompt for August is GF products! Tell us all about your favorites, or tell us about something you tried recently that turned out not to be a favorite. It's all good. (Unless it isn't.)

To fill this prompt, you can:

Slide into the comments of this post and share a link to a product and why you like it (or don't!).
Post a product review to the comm.
Write up a recipe that uses a favorite GF product and post it to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

We're a geographically diverse group, so not everything will be available in all markets, but don't let that stop you from sharing. I'm always interested in what it's like to be gluten free—and what kind of products are available—in other parts of the world.

Now for the small print only it's in regular print for accessibility reasons: Monthly prompts are only for inspiration and not a requirement. You can post anything you like to the comm whenever you like as long as it meets the community guidelines.

Here's what's going on in the comments:

highlyeccentric

This doesn't come out exactly like naan - looking at my Madhur Jaffery Vegetarian India cookbook which I've recently reclaimed, the texture might be closer to roti. Nevertheless it's delicious - not just because it's the first flatbread other than big shelf-stable lebanese breads or soft tacos that I've been able to eat for many years. My partner, who has a stack of frozen ready-to-heat roti in the freezer, will eat this instead.

I present to you an annotated & slightly tweaked recipe:

( Accessibility notes )

( What you need and what you do with it )

These are tasty but don't keep well. I suspect the wet dough keeps fine, though, so you could make a double batch and reserve more dough for later use.

Becky Excell is a white londoner with a Malaysian-English husband, so I'm very excited by "Quick and Easy Gluten-Free"'s prospects of offering me recipes that are made on things I can obtain in Sydney, use supermarket GF staples where sensible, and might actually cover some of the Aus-standard Asian restaurant and home cooking staples I can no longer eat. So far, however, I have just made naan several times.

mific

I needed to use up some aging lemons, and some rolled oats. Adapted this recipe and it's a winner!
Makes about 16 squares. GF, low GI, and can be dairy free & vegan.

Ingredients:
Oatmeal crumble:
1/2 cup butter, melted and cooled to lukewarm
1 cup rolled oats
1 cup oat flour (can make it from more rolled oats, in a blender)
1 tablespoon psyllium powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup dried coconut (shredded or flaked)
3/4 cup golden erythritol/brown sugar
1/2 cup chopped walnuts
1 teaspoon vanilla extract
2 tablespoons cream or milk( Read more... )

Crumbly sticky oatmeal slice, golden brown.

mific

GF, low GI and lowish carb, Vegetarian, Vegan. Serves 4 if eaten with other dishes like rice, roti, naan or salad, or serves 2 if eaten by itself.

Ingredients:
Initial lentil cooking:
3/4 Cup Red Lentils (140g)
3.5 Cups water (800ml)
1 Teaspoon Turmeric
1/2 Teaspoon salt ( Read more... )

Big pot of yellow red green curry.

runpunkrun

These barely sweet muffins have hearty ingredients but a wonderfully tender crumb. Adapted from Amanda's Drozdz's Easy Flourless Muffins, Bars & Cookies.

Ingredients:

121 grams oat flour
21 grams ground flaxseed
2 tsp baking powder
1 tsp baking soda
1/2 tsp fine salt
1/2 tsp ground ginger
1/8 tsp ground nutmeg
3 large eggs
200 grams unsweetened applesauce (177 ml)
96 grams almond butter
85 grams honey
2 tsp vanilla extract
115 grams finely grated carrot
76 grams golden raisins
58 grams chopped pecans

( recipe )

Questions? Ask 'em!

mific

A couple of veggie recipes I just had for dinner. These are portions for one, so expand as needed.

( Read more... )

mific

Here's a variation on my earlier stewed tamarillo recipe. Also a low carb one, even if not completely keto. Very yummy!
Servings: 4
cooks in 2 -3 hours plus chilling

( Read more... )
Obviously you can use any stewed fruit, like berries, rhubarb, apples, etc. For it to be fairly low carb, sweeten the fruit with a sweetener like allulose or stevia. Either cook the stewed fruit down until it thickens naturally, or if it's a bit wet, add ~1 tablespoon psyllium powder at the end, to thicken it. Cooling to room temp will also help you see if it needs thickening. If it's too wet your pie will have a soggy bottom and you won't win the GBBO. 😊

runpunkrun

Our prompt for July is fruit & veg!

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

This prompt lasts all month, but it's only for inspiration and not a requirement. You can still post anything you like during this time as long as it meets the community guidelines.

fred_mouse

Two Australian food recall emails came through yesterday for products with gluten

Cote D’Or Bouchee 200g

The recall is due to incorrect packaging (non-English labelling) which has resulted in the allergens (contains: milk, hazelnuts, almonds and soy, may contain wheat) not being listed.

Coffee Table Delights

Coffee Table Delights is conducting a recall of their Date & Walnut Ball and Choc Date Almond Slice. The products have been available for sale at Coffee Table Delights in WA.

The recall is due to the presence of an undeclared allergen (Gluten).

Info reproduced with permission of Food Standards Australia New Zealand - as per the footer in their notification emails.

mific

I made this recently and it was very delicious! Forgot to take a photo so I've used one from the online recipe.
Takes 3-4 hours to make, mostly to chill it once made.
Servings: makes 16 squares in a 9" x 9" pan

( Read more... )
Customising it:
Use any berries, not just blueberries
Use walnuts or almonds instead of pecans, or a mix.

mific

There are loads of bread alternatives out there for people eating keto, but what about noodles? I'm talking about noodles for Asian cooking, or for spaghetti, beef stroganoff, whatever.

So this is about konjac (also called shiratake) noodles - noodles made from the naturally occurring konjac yam (also called Devil's Tongue and you can see why!)

( Read more... )

runpunkrun

Simple Truth Dairy Free Sweet Caramel Frozen Dessert Bars: These bars are a Kroger house brand and delicious. The caramel ice cream is smooth and sweet and creamy and has a hint of coconut to it that melds really well with the caramel, which tastes absolutely real and not at all like "caramel flavor." There's a little caramel swirl in the ice cream that you can't really appreciate until the chocolate shell snaps off in huge sheets, which, let's be real, it will. Though the shell is made of actual chocolate, it can be a bit greasy if you get too much of it in your mouth at once, but it's thin enough to bite into easily and the toffee bits embedded in it are crunchy and good. I'd buy these again.

Current Ingredients: Caramel Frozen Dessert: Water, Sugar, Coconut Oil, Soluble Maize Fiber, Coconut Cream (Coconut Extract, Water), Pea Protein, Inulin, Mono- and Diglycerides of Fatty Acids (Emulsifier), Stabilizers (Locust Bean Gum, Guar Gum), Natural Flavors, Caramelized Sugar Syrup, Beta Carotene (Color), Caramel Flavored Sauce: Sugar, Glucose Fructose Syrup, Water, Caramelized Sugar, Salt, Pectin (Gelling Agent), Sodium Citrate (Acidity Regulator), Natural Flavor, Sweet Chocolate and Vegetable Fat Coating: Sugar, Cocoa Butter, Cocoa Mass, Coconut Oil, Sunflower Lecithin (Emulsifier), Natural Vanilla Flavoring, Caramelized Sugar Pieces: Sugar, Glucose Syrup, Invert Sugar, Sodium Bicarbonate.

mific

I made this recently. It isn't keto but it's lower carb than regular ice cream, and doesn't cause gaseous eruptions like keto ice creams tend to, as they're made with high doses of "fake sugar" sweeteners that mess with your gut.

serves 2-4, depending how much they like ice cream and whether it's on its own as a dessert. If making a larger amount, do it in two lots, as it's hard work for your food processor.

( Read more... )

runpunkrun

Our prompt for June is keto friendly! A ketogenic diet is one that's high in fat, adequate in protein, and low in carbohydrates, and because of this last often has some overlap with gluten-free diets.

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

This prompt lasts all month, but it's only for inspiration and not a requirement. You can still post anything you like during this time as long as it meets the community guidelines.

jesse_the_k

This is a sweeter variation of my Rhubarb Ketchup recipe. It's delicious on fried things and also pancakes.

Makes 2 cups/48 dl in 40 minutes

Ingredients

330 g cranberries (doesn't matter if frozen or fresh)
60 g white sugar
1/8 tsp allspice
3/4 tsp ginger powder
60 ml port
60 ml apple cider vinegar
3 tsp cornstarch
1/2 tsp cold water
1/2 tsp balsamic vinegar

Tools

Large bowl
Medium saucepan
Immersion blender
Non-reactive vessel to blend in

( Let's Cook! )

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gluten-free eats

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runpunkrun - Prompt: Meat & Fish
mific - Blackberry & Cottage Cheese Ice Cream +3 comments
mific - Gum-free Ice Cream: Keto Ice Cream - Blueberry Cream Cheese Yoghurt +2 comments
mific - Gum-free ice cream - Mango Passionfruit Vegan Ice Cream
highlyeccentric - Improved Chickpea and Mango Curry +2 comments
runpunkrun - Prompt: Gum Free +4 comments
jesse_the_k - Schär Crackers +10 comments
fred_mouse - Food recall - USA - Pennsylvania +1 comment
mific - Local NZ GF products from my online supermarket
runpunkrun - Product Review: Miyoko's European-Style Vegan Butter +2 comments
runpunkrun - Prompt: GF Products +8 comments
highlyeccentric - Becky Excell's gluten-free "speedy naan" +1 comment
mific - Oatmeal Lemon Slice (Bars) +4 comments
mific - Spinach Lentil Curry +2 comments
runpunkrun - Recipe: Morning Glory Muffins +8 comments
mific - Veggie dinner
mific - Tamarillo Pie (Low Carb & GF)
runpunkrun - Prompt: Fruit & Vegetables
fred_mouse - Food recalls - Australia +1 comment
mific - Keto Blueberry No-bake Cheesecake +3 comments
mific - Keto noodles - konjac or shiratake +5 comments
runpunkrun - Product Review: Simple Truth Dairy Free Sweet Caramel Frozen Dessert Bars +2 comments
mific - Banana ice cream (lower carb) +6 comments
runpunkrun - Prompt: Keto Friendly
jesse_the_k - Versatile Cranberry Ketchup

gluten-free eats

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Prompt: Meat & Fish

Blackberry & Cottage Cheese Ice Cream

Gum-free Ice Cream: Keto Ice Cream - Blueberry Cream Cheese Yoghurt

Gum-free ice cream - Mango Passionfruit Vegan Ice Cream

Improved Chickpea and Mango Curry

Prompt: Gum Free

Schär Crackers

Food recall - USA - Pennsylvania

Local NZ GF products from my online supermarket

Product Review: Miyoko's European-Style Vegan Butter

Prompt: GF Products

Becky Excell's gluten-free "speedy naan"

Oatmeal Lemon Slice (Bars)

Spinach Lentil Curry

Recipe: Morning Glory Muffins

Veggie dinner

Tamarillo Pie (Low Carb & GF)

Prompt: Fruit & Vegetables

Food recalls - Australia

Keto Blueberry No-bake Cheesecake

Keto noodles - konjac or shiratake

Product Review: Simple Truth Dairy Free Sweet Caramel Frozen Dessert Bars

Banana ice cream (lower carb)

Prompt: Keto Friendly

Versatile Cranberry Ketchup

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