gluten_free | Entries tagged with !: gum-free

I wasn't a kale fan until I tried these, which are an easy way to eat a lot of greens! They're a little fiddly the first time you make them, but once you figure out the quantities and timings for your oven or microwave, they're definitely low effort.

Ingredients:
big heap of kale (I had about 5 cups, initially, ripped up)
1 tbsp garlic olive oil (or regular olive oil)
sprinkle of salt
several grinds of black pepper
¼ tsp MSG or 1 tbsp nutritional yeast
a squeeze of lemon juice

( directions here )

mific

I have this low-effort way of making oatmeal, developed as I got fed up with burning it in saucepans on the stove, or having to stand over it stirring, and then all the tedious clean-up of the pot.

In a medium-to-large microwave-safe bowl (mine's about 8" across):
1/2 cup rolled oats (ordinary rolled oats/oatmeal - if you use steel cut oats you need to cook it almost twice as long or remember to soak it overnight first)
3 heaped tsps skim milk powder
1/3 tsp salt
1.5 cups cold water

Stir well until the milk powder is dissolved. (Stir it throughout this process with a spatula as that's what you'll eventually use to dish it up and it saves washing a spoon.) Then microwave for 3 min (my microwave is cheap and not very powerful so I always use it on full). Wander off and do something else. It's good if you forget the oatmeal for at least 30 min. It's now half cooked and soaked. Stir well, then microwave again for 2 min. (Longer cooking periods make it boil and splatter all over your microwave, and you don't want that!) Probably forget it again. When you remember it again, if it's cooled, can do another 2 min blast. If it's still hot, just 1 min at a time between stirrings. Repeat this a few times until it's as cooked as you like it. Use the spatula to get it into a serving bowl if you're feeling posh, or if not, eat it from the microwave bowl. Serve it how you like it - I like mine with cream and muscovado sugar - this also doubles as a dessert. :) Put the microwave bowl and spatula in the sink and fill with water. Wander off and do something else. They'll just need a quick rinse when you remember later.

sonia

I got a hankering for nutritional yeast, saw some that was labeled gluten-free at Trader Joe's, and went hunting for a recipe. This one for 30-Minute Cheesy Kale Chips at the Minimalist Baker looked good.

I did an even more minimalist version (below) that turned out fine, and I bet the original version is yummy if you can tolerate the full list of ingredients. I will admit to being impatient and tired and having some turnips I also wanted to bake, so I crowded the veggies on a baking sheet without patting them dry first, and my "chips" did not turn out crisp, for the most part. They still tasted good!

Got any other recipes you like with nutritional yeast as a condiment?

Ingredients

1 bunch kale leaves, approx 10 oz
2 Tbsp (1/8 cup) olive oil
4 Tbsp (1/4 cup) nutritional yeast (plus extra as a topping)
1/4 tsp salt
1/4 tsp white pepper

Oven at 300 degrees F.

( Recipe )

sonia

This recipe has endless variations (see notes at the end), and here's one version that has been turning out well. The nigella seed (an Ethiopian spice) and fish sauce (recommended by a Vietnamese friend) are optional if you don't have those around already.

Preheat oven to 400F, rack in middle of oven

Ingredients
1 package deboned chicken thighs, around 1-1.5 lbs.
1 medium cauliflower
2 large carrots
olive oil (amounts approximate, maybe 2 Tbsp)
Fish sauce

Spices:
Wild nigella seed (Tikur Azmud)
Ground ginger (or fresh dried if you have it)
Ground coriander
Ground mustard
White pepper
Salt

( Chop, season, roast )

sonia

I used to make simple buckwheat pancakes occasionally, just equal amounts buckwheat flour and water, some baking powder and spices and salt. But I haven't been able to find reliably gluten-free buckwheat flour for a while. I decided I wanted pancakes and I have teff flour, so I looked around for a teff pancake recipe. (No, not injera, that's a whole different project that was unsuccessful a while back.)

I found this recipe: Fluffy 20 Minute Teff Flour Pancakes by Janet Harlow, which was way too complex for my taste. So I read this one: 5 Ingredient Teff Pancakes at Zest for Baking by Christine, which has some oddities - 1 Tablespoon of vanilla??, no salt?? - but I decided to use it as a basis to improvise.

Christine's recipe requires teff flour, baking powder, coconut oil, almond milk, and vanilla extract. I don't have any kind of milk, nor coconut oil. I do have mixed sunflower/coconut oil and an egg. So I did the following.

( improvised recipe )

They were tasty with maple syrup on top, and met the craving I was having. Your results are absolutely not guaranteed - you might want to follow one of the linked recipes instead. Let me know if you try making teff pancakes of any kind!

PS: Now that I'm putting this post together, this recipe also looks interesting: Easy Teff Pancakes at Maskal Teff by Leslie Cerier.

rosefox

This is a great way to use up leftover mashed potatoes. You can mix in herbs or some chopped-up meat or veg, add cheese if you eat dairy or have a preferred non-dairy brand that melts well, or just have them as-is.

I used glutinous rice flour, but any 1:1 baking flour or starch would probably work; this isn't one of those places where you can swap in almond meal, though. If you don't have breadcrumbs, you can skip them, but the patties will be more delicate and won't get as crunchy.

I haven't tried this with mashed sweet potatoes, but it would probably work fine, though you might want to adjust the seasoning profile.

Ingredients

2 cups cold leftover mashed potatoes
Add-ins of your choice
1 large egg + 1 large egg
1 packet + 1 packet Manischewitz gluten-free matzo ball mix, or 2.5 oz + 2.5 oz of your preferred GF panko/breadcrumbs/matzo meal
Seasonings to taste
2 tsp GF flour or starch, plus a little extra for your hands and workspace
Canola or peanut oil for frying

( Directions )

runpunkrun

This pumpkin bread from Snixy Kitchen bakes up into a lovely brown loaf with warm spices and a tender, moist crumb.

I got serious and bought a metal 9 x 5 inch loaf pan for this one, since glass conducts heat differently and can dry out the crust of a quick bread, which did seem to be the case for the last pumpkin bread I made. I used Libby's canned pumpkin again and followed the recipe exactly—except I used apple cider in place of the milk component, and I again left out the cinnamon for reasons—and I was very happy with the results. In the metal pan, the outside of the loaf turned a deep brown (next time I might give it an aluminum foil tent near the end of the cooking time), but didn't get tough. I cooked it 65 minutes, let it cool on a rack for 20 minutes, and then removed it from the pan to cool completely.

Compared to the Pumpkin Bread with Maple Glaze from The Bojon Gourmet that I brought you last month (and baked in a glass pan, which might have contributed to some of the textural differences):

both are gum-free, nut-free, soy-free, and dairy-free
both use oat flour, sweet rice flour, and tapioca starch, then teff flour (Snixy) or millet flour (Bojon)
both offer some substitutions, including for the oat flour, but both rely on the sweet rice flour and eggs
slightly different spice mixes, Snixy has cloves instead of allspice, and no turmeric
a slice of the Snixy is softer than the Bojon, which is more dense and easier to pick up
Snixy did not bake up as impressively tall
Snixy makes a darker, browner loaf, while Bojon is lighter and oranger

Both are easy to make, bake up well, store nicely in the fridge (and freezer!), are undetectably gluten free, and have good flavor and texture, but I think the Snixy might be my new favorite due to its almost squishy softness and gingerbread vibes. The Snixy recipe doesn't have an accompanying glaze, so I made one with powdered sugar, orange juice, and a splash of vanilla. Next time I might do something more like Bojon's maple glaze (with maybe less maple syrup), which, since it has (vegan) butter in it, is thicker, sets better, and has a more appealing look when poured over the loaf.

Anyway, I'm thrilled that after years of going without pumpkin bread I now have two really great recipes for it. AMAAPB (Ask Me Anything About Pumpkin Bread).

runpunkrun

Nestlé Toll House Allergen Free Semi-Sweet Morsels: I wasn't expecting much from these. Straight out of the bag, the cold chips are brittle and leave a bit of a greasy mouthfeel behind, but, undeterred, and having spent almost seven dollars on them, I threw them into some chocolate chip cookies and they were surprisingly good! Nice chocolate flavor, no grease or wax detected in the mouth, and a pleasingly smooth texture once they've been warmed up that remains even after they cool. I'll buy them again since my favorite chocolate chips (from Guittard) are harder to find in stores. I found these in the regular baking aisle of my Kroger rather than in the "natural" section where I do most of my GF shopping.

These come in a 10 oz bag rather than the standard 12 oz. So heads up if you're used to just opening a bag and dumping it in without measuring. They also come in dark chocolate in an even smaller—9 oz—bag! I'll try those next in these S'mores cookies from Minimalist Baker, which definitely need a darker chocolate to balance the sweetness of the marshmallow.

Organic. Labeled gluten free, but not certified GF. Free from peanuts, tree nuts, eggs, milk, wheat, soy, fish, and shellfish.

Current Ingredients: organic cane sugar, organic chocolate, organic cocoa butter.

jesse_the_k

makes 12–15 balls, 3–5 servings
prep 30 - cook 40

2 large eggs
1 lb ground turkey
1/2 c grated parmesan
1/2 c minced fresh parsley
1 c GF rolled oats
1 Tbs olive oil
1 Tbs tamari
2 Tbs red wine vinegar
1.5 Tbs ground basil
1 tsp salt
1/2 tsp ground mustard

( roll these babies )

mific

I decided to get adventurous and try using my rice cooker like a slow cooker or instant pot. It turned out well! This is a red beans and rice recipe adapted to whatever I had at hand.

Prep Time: 20 minutes | Cook Time: 2 hr | 4 servings

( Read more... )

panisdead

This is less a recipe than a cooking method for oven-baked fish, although I am including a recipe as well. I believe the oven times and temperatures come from (but probably aren't unique to) my former neighbors.

Ingredients:

1 lb to 1 1/2 lb steelhead trout or salmon fillet

1 to 2 Tbsp mayonnaise, depending on the size of the fillet
tsp lemon juice
2 tsp squeeze-bottle garlic, or 2-3 cloves chopped
1/2 tsp salt
1/2 to 1 tsp smoked paprika

( Oven-Baked Steelhead Trout )

runpunkrun

This Pumpkin Bread with Maple Glaze from The Bojon Gourmet bakes up properly tall like a regular quick bread, which was shocking enough, but it also has a lovely moist crumb and slices well. It's also dairy-free, nut-free, and gum-free!

I followed the instructions exactly...except I didn't sift the dry ingredients because in my experience when you sift oat flour it just clumps up again on the other side. Instead I mixed the dry ingredients together in one bowl and the wet in another and then mixed them together and it was fine. But if you follow the instructions, this only take one bowl.

I used Libby's canned pumpkin. Word on the street is that different brands have different liquid contents, and organic canned pumpkin puree can sometimes be more liquidy than conventional and might throw off a recipe developed for a thicker puree. It sounds like Taylor-Tobin used an organic, but thick, puree, and the Libby's worked well here. I used a glass 9 x 5 inch loaf pan and cooked the bread for a full hour. It rose to lofty heights, browned a bit, and developed some rustic cracks along the top.

Contrary to the instructions, which I followed remember, the loaf needs to cool more than an hour before it's ready to glaze. Mine was still warm at that point and the glaze started to melt. Next time I'll give it more like three hours to cool completely. If you don't have that kind of time, or want a loaf that's less sweet, it's perfectly tasty without the glaze. I also left out the turmeric because while that golden color is seductive, I didn't want to risk being able to taste it, but I'm sensitive to flavors. Others might not notice it. I also, for reasons, had to leave out the cinnamon, and I imagine this is even better with it, but it's still very good without.

In short, this is an easy recipe that doesn't take a lot of time or special skills to put together and has great results. I highly recommend it.

nerakrose

this recipe has been on my mind for a few days because I'm hankering for autumn (it's unseasonably warm where I am) and this is one of my favourite autumn/winter stews. the recipe comes from a cookbook I've since lost, I have a vague memory of it being labelled as a 'Greek lamb stew'.

( lamb stew with cinnamon and garlic )

jesse_the_k

Easy, quick high protein meal. My microwave is 1600 watts; see notes below on adjust timing for your microwave’s power.

Tools

Covered glass dish
Fork

Ingredients

approximately 120g (1/4 lb) frozen fish fillet (I use tilapia)
15ml (1 Tbs) tart liquid: tamari or vinegar or lemon juice or white wine
15ml (1 Tbs) fat: sesame oil or olive oil or butter

( zap and snack )

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

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.

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

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.

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gluten-free eats

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Page Summary

mific - Kale chips - low effort greens
mific - Intermittent Oatmeal +4 comments
sonia - Kale chips with nutritional yeast +2 comments
sonia - Roasted chicken and cauliflower (or root vegetables)
sonia - Improvised teff pancakes (and recipe links) +2 comments
rosefox - Gluten-free dairy-free potato croquettes +3 comments
runpunkrun - Recipe: Pumpkin Bread from Snixy Kitchen +3 comments
runpunkrun - Product Review: Nestlé Toll House Allergen Free Semi-Sweet Morsels +9 comments
jesse_the_k - Turkey Meatballs
mific - Adventures with rice cookers: Rice, beans and sausage +6 comments
panisdead - Recipe: Oven-Baked Steelhead Trout +2 comments
runpunkrun - Recipe: Pumpkin Bread with Maple Glaze from The Bojon Gourmet +2 comments
nerakrose - lamb stew with cinnamon and garlic +11 comments
jesse_the_k - Frozen Fish for One in the Microwave +3 comments
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
runpunkrun - Product Review: Miyoko's European-Style Vegan Butter +2 comments
mific - Oatmeal Lemon Slice (Bars) +4 comments
mific - Spinach Lentil Curry +2 comments
runpunkrun - Recipe: Morning Glory Muffins +8 comments
mific - Veggie dinner
mific - Keto Blueberry No-bake Cheesecake +3 comments

gluten-free eats

Entries tagged with !: gum-free

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Kale chips - low effort greens

Intermittent Oatmeal

Kale chips with nutritional yeast

Roasted chicken and cauliflower (or root vegetables)

Improvised teff pancakes (and recipe links)

Gluten-free dairy-free potato croquettes

Recipe: Pumpkin Bread from Snixy Kitchen

Product Review: Nestlé Toll House Allergen Free Semi-Sweet Morsels

Turkey Meatballs

Adventures with rice cookers: Rice, beans and sausage

Recipe: Oven-Baked Steelhead Trout

Recipe: Pumpkin Bread with Maple Glaze from The Bojon Gourmet

lamb stew with cinnamon and garlic

Frozen Fish for One in the Microwave

Tools

Ingredients

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

Product Review: Miyoko's European-Style Vegan Butter

Oatmeal Lemon Slice (Bars)

Spinach Lentil Curry

Recipe: Morning Glory Muffins

Veggie dinner

Keto Blueberry No-bake Cheesecake

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