gluten_free | Entries tagged with !: nut-free

Warburton's (UK) has just come out with a new product: soft pittas. I came across them by chance in Tesco the other week, looking for something else, and decided to grab them as they did (through the plastic packaging) definitely seem very soft.

positives:
- they freeze well. I stick them in the toaster directly from the freezer for about 2 minutes, they heat through and soften perfectly
- they have an actual air pocket like a real pitta!! none of that dense flat bullshit from other brands
- hold together very well, easy to cut and fill
- soft!!
- they claim to be high in fibre, without getting too tmi about my digestion about it I would say that's true

negatives:
- needs a bit more salt, it's a bit on the bland side

these are very versatile and I've gone through four packs in two weeks already, I just can't stop eating them. I use them as sandwich bread a lot, I've been wanting a good GF replacement for pågen skærgårdsbrød for a while and this is hitting that sweet spot for me.

runpunkrun

Coco Whip Original: This has the exact vibes of Cool Whip, only dairy-free (and soy-free!):

silky
sweet
found in the freezer case
doesn't deflate, run, or separate

It has a slight taste of coconut, but it's not overwhelming. I put it on some strawberries and a slice of orange almond loaf and it was a perfectly appropriate topping for a strawberry shortcake, even with the hint of coconut, but it'd also be great in a tropical desert like a banana cream pie, where you can lean into the coconut flavor.

I keep this in the freezer, and it defrosts pretty quickly if you leave it out on the counter. After an hour it softens enough to spoon around the edges of the carton, or you can just dig into it frozen where it'll have the texture of ice cream. You can then put it in the fridge or refreeze it, which makes this a very tasty and convenient topping. I'm looking forward to trying it on top of some gingerbread.

Also comes in a "Light" version with half the fat.

Certified GF & vegan.

Current Ingredients: Filtered Water, Organic Coconut Oil, Organic Tapioca Syrup, Organic Cane Sugar, Pea Protein, Guar Gum, Sunflower Lecithin, Xanthan Gum, Natural Flavor.

mific

I've made banana cakes a few times, but they were always a bit too dry for my liking, especially after the first day. So I invented this version, the key differences being addition of yoghurt, cream cheese and extra eggs, and psyllium powder, all for moisture. Not everyone will like it as it's deliberately gluggy, not at all light or fluffy, but I enjoy it as it's kind of halfway between a cake and a cheesecake. In summary: unusual texture, tastes great.

( Read more... )

runpunkrun

Goodie Girl Magical Animal Crackers: I think we can all agree, the most important thing about animal crackers is what kind of animals we'll be eating. "Magical" ones according to the box. This includes:

Unicorn
- on a scooter
- playing a guitar
- dabbing
Mermaid (isn't this at least partly cannibalism??)
- mermaid hugging/subduing a fish (cannibalism all the way down)
Dragon
Narwhal (I'm sorry, but these are real animals?)

Despite its non-magical nature, the narwhal was my favorite because it was a nice shape and noticeably thicker than the other cookies, more like what I expect from an animal cracker. The guitar-playing unicorn was particularly thin as well as being a weird narrow rectangle because the unicorn was at open mic night, I guess, and standing upright on its hind legs. It just raises a lot of questions is all. Anyway. How do they taste? The oat flavor is quite pronounced, which I normally don't mind, but found distracting here, and I missed the traditional animal cracker flavor of lemon or vanilla. So they're not my platonic ideal of an animal cracker, but once I managed my expectations, they were good enough.

Current Ingredients: gluten free whole grain oat flour, cane sugar, palm oil, rice flour, invert sugar. Contains 2% or less of: natural flavors, sodium bicarbonate, soy lecithin, inulin, salt, xanthan gum.

celli

I am still learning to bake, so I rely on mixes for a lot of things. I have found several box mixes that I like, but my absolute favorite is Magnolia Mixes Gluten Free Lemon Pound Cake Mix (the first item on this page).

You add eggs, butter, and sour cream to the existing mix. You can also make an optional glaze with confectioner's sugar and lemon juice.

I have taken this to events and people who regularly eat gluten have said you can't tell by tasting it. It's just lemony enough for me, and it's got a great texture. I think it's better the second day, when the glaze has had a chance to work its way into the cake a little.

The purchase link on the Magnolia Mixes website takes you to Amazon, but my local grocery store carries it as well.

Per the company, this mix is gluten, nut, and soy free. It can be prepared either with or without dairy (you substitute dairy free butter and dairy free vanilla yogurt), but I haven't tried the dairy-free version so I can't speak to it. Made in a gluten-free and nut-free facility.

Ingredients (from the site): Gluten Free Flour (Potato Starch, Rice Flour, Tapioca Flour), Sugar, Baking Powder (Monocalcium Phosphate, Bicarbonate of Soda, Cornstarch (Nongenetically Modified Corn)), Lemon Juice Powder (Lemon Oil, Dextrose), Sea Salt, Baking Soda, Xanthan Gum

runpunkrun

Goodie Girl Mint Cookies are thinner and, dare I say, mintier than a Girl Scout Thin Mint, but taste very much like the cookies I remember, right down to the occasional hit of salt in an otherwise unremarkable (but crisp) chocolate cookie. The chocolate coating is a bit greasy, but it's been a long time since I had a Thin Mint, so it's possible that's authentic as well. If you like(d) Thin Mints, you'll probably like these.

Each box has 24 cookies in a single sleeve, but I easily finished them off before they got stale.

Certified GF. Kosher.

Current Ingredients: confectionery coating (sugar, vegetable oil [palm kernel and/or palm], cocoa powder, processed with alkali, buttermilk, soy lecithin, natural flavors), gluten-free whole grain oat flour, cane sugar, palm oil, cocoa processed with alkali; contains 2% or less of: molasses, sodium bicarbonate, salt, inulin, soy lecithin, peppermint oil, ammonium bicarbonate.

reeby10

I recently discovered that Daiya took their recipes off their website. This is one that I had saved from them because my mom really likes it, so I thought I'd share. I've included my tried and tested adjustments here, but the original recipe is available via the Wayback Machine.

Ingredients:
4 medium zucchini
1 tbsp extra virgin olive oil
1 onion, diced
1 red bell pepper, diced
4 clove garlic, minced
1 can black beans, drained
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp chipotle powder
1 tsp salt
1 cup Daiya Cheddar Style Shreds

( Read more... )

runpunkrun

Goodie Girl cookies are so quietly gluten-free I have looked at them multiple times at my local Kroger before finding them in Walmart's GF section, picking them up to take a good look, and finally seeing the tiny little certified GF logo on the lower corner of the box. They have a Girl Scout cookie vibe with colorful boxes and playful flavors and even have a thin mint analogue. More on that later.

I started my journey with their S'mores Sandwich Cookies: One chocolate cookie, one cinnamon graham cookie, with sweet vanilla creme filling between. They don't taste like a S'more, exactly, but they are tasty and you can at least see where they're coming from. One box contains 24 cookies, but they're all in a single sleeve and only stayed fresh about ten days, so by the time I finished them the cookies were getting a bit soft, but they still tasted good. I liked these so much I bought them again and took a page from the Girl Scout Handbook and froze the next box to see if it would stop them from getting stale, but they basically became just as soft in the freezer. Still good though.

Certified GF, vegan, and kosher.

Current Ingredients: cane sugar, gluten free whole grain oat flour, rice flour, palm oil, high oleic sunflower oil (or canola oil), tapioca starch, invert sugar. Contains less than 2% each of the following: cocoa (processed with alkali), soy lecithin, corn starch, inulin, baking soda, xanthan gum, salt, cinnamon, natural flavors, organic maltodextrin, tricalcium phosphate, ammonium bicarbonate.

mific

This took me about 45min to make. If my kitchen had been less messy it'd have taken less time!

( recipe here )

sonia

I'd like to make a snack out of dates and shredded coconut run through a food processor, but most recipes have nuts in them to hold it all together, and I'd like to make them without. Anyone have a recipe you like?

I did find a recipe for Coconut Date Balls that doesn't have nuts at AllRecipes, but it's so odd that I kind of wondered if it was generated by an LLM based on cookie recipes. I did try it, with some modifications.

First, it adds an entire cup of sugar, when dates are plenty sweet already. I added a little. Then it cooks beaten egg and dates and sugar on the stove, "stir occasionally." I realized I was going to end up with scrambled egg & dates if I didn't stir constantly, so I did. I added the vanilla, and substituted coconut/sunflower oil for the Tbsp of butter. Instead of crisped rice, I added about 3/4 cup sweet rice flour. It ended up tasting kind of like raw cookie dough (yum).

I started to roll the warm dough into balls and dip it into the shredded coconut (from Trader Joe's), when I realized I was going to have to get the food processor out after all to make the shredded coconut small enough to have a chance of sticking on.

I used Barhi dates because that's what I happened to get at the farmer's market a while back. They were still soft, not as dried out as I would have expected after sitting around in my cabinet for a while. And I think they're sweeter too, which made the sugar even more unnecessary.

I might try just dates and coconut and some sweet rice flour in the food processor next time. What do you all think?

mific

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 )

runpunkrun

Nature's Bakery Fig Bar: Raspberry: I mostly gave these a try because they had ingredients I could eat. I was pleasantly surprised by how soft and tender the cookie part is, though I can't say it has a flavor beyond being pleasantly whole grain. The filling is sweet and crunchy with fig seeds, and I could really taste the raspberries. Could I taste the figs? Maybe, in that they were toning the raspberry flavor down in an earthy kind of way.

This is called a bar, but really it's a Fig Newtonesque cookie, two per package, with six packages in a box. I found them at Target in the granola/protein/snack bar aisle, but they're too sweet for me to be anything but a dessert. They're also marked "low sodium" (70 mg for two cookies), but they always make me very thirsty, so idk.

In addition to Raspberry, they come in Blueberry and Pomegranate. If you're in the market for a GF Fig Newton analogue, you might give these a try. Though for whatever reason they don't have one that's just fig.

Certified GF, vegan, kosher, non-GMO. Made in a dedicated peanut and tree nut free facility.

Current Ingredients: Brown Rice Flour, Brown Rice Syrup, Fig Paste, Raspberry Jam (Naturally Milled Sugar, Cane Sugar, Glycerin, Rice Starch, Raspberries, Apple Powder, Natural Flavor, Pectin, Citric Acid, Locust Bean Gum), Canola Oil, Cane Sugar, Gluten Free Five Grain Flour (Amaranth, Quinoa, Millet, Sorghum, Teff), Date Paste, Whole Grain Oats, Glycerin, Flaxseed, Leavening (Monocalcium Phosphate, Baking Soda), Sea Salt, Xanthan Gum, Natural Flavor, Citric Acid.

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.

runpunkrun

Trader Joe's Gluten Free Madeleine Cookies: These tender little cakes are moist without being greasy and dense without being heavy. Plump and light with that distinct madeleine shape, including the bump on the back, these are as good as any madeleine I've ever had from a package. They're also dairy free, but still taste buttery and rich. There is a slightly starchy aftertaste/mouthfeel, but it's barely enough to mention. I'll buy these again.

Individually wrapped. Labeled gluten free, but not certified GF. Made in France.

Current Ingredients: egg, sunflower oil, sugar, rice flour, water, potato starch, glycerin, dried glucose syrup, corn flour, glucose syrup, guar gum, rice starch, rapeseed lecithin, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), sea salt, natural flavors, xanthan gum, mixed tocopherols (to preserve).

May contain almond, hazelnut.

unicornduke

I have only found these products in one small town Hannaford store, in their own gluten-free freezer (by the deli, not by the other freezers) so I don't know how widely they are distributed. But they must be available wider since they are in this store. Looking at the website, it seems that only certain chains of grocery stores will carry them and in my area, it is Hannaford. But Wegmans and Whole Foods also apparently carries them.

They are Abilyn Frozen Bakery Gluten Free Ice Cream Cakes and I've tried the Cookies & Cream and the Vanilla & Chocolate.

The Cookies & Cream were the first one I tried and it was very mixed. I don't know if the cake had been in the freezer a long time, but the frosting was horrible. It had hardened to solid and I could chip it off the ice cream in sections. Once I removed the frosting, the ice cream was decent, and it was the first gluten free cookies and cream ice cream that I had found.

I just picked up the Vanilla & Chocolate a few days ago, and it is great! I love ice cream cake, and this is as good as any ice cream cake that I've had in the past. The frosting is smooth and creamy, the ice cream is tasty and good and the chocolate crumbles in the middle are crunchy.

I'm super happy I gave them another try because now I can have ice cream cake that's good! I think the main thing would be to check the best by date since they may have been in the freezer for a bit.

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gluten-free eats

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nerakrose - Product Review: Warburton's Soft Pittas
runpunkrun - Product Review: So Delicious Coco Whip +3 comments
mific - Banana Cream Cheese Cake +1 comment
runpunkrun - Product Review: Goodie Girl Magical Animal Crackers +2 comments
celli - Product Review: Magnolia Mixes Gluten Free Lemon Pound Cake Mix
runpunkrun - Product Review: Goodie Girl Mint Cookies +2 comments
reeby10 - Recipe: Stuffed Zucchini Boats +1 comment
runpunkrun - Product Review: Goodie Girl S'mores Sandwich Cookies +10 comments
mific - Black Bean and Sweet Potato Salad
sonia - Recipe request: date coconut balls without nuts +10 comments
mific - Kale chips - low effort greens
mific - Intermittent Oatmeal +4 comments
sonia - Kale chips with nutritional yeast +2 comments
runpunkrun - Product Review: Nature's Bakery Fig Bars +3 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
runpunkrun - Product Review: Trader Joe's Gluten Free Madeleine Cookies +6 comments
unicornduke - Product Review: Abilyn Gluten-Free Ice Cream Cake

gluten-free eats

Entries tagged with !: nut-free

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Product Review: Warburton's Soft Pittas

Product Review: So Delicious Coco Whip

Banana Cream Cheese Cake

Product Review: Goodie Girl Magical Animal Crackers

Product Review: Magnolia Mixes Gluten Free Lemon Pound Cake Mix

Product Review: Goodie Girl Mint Cookies

Recipe: Stuffed Zucchini Boats

Product Review: Goodie Girl S'mores Sandwich Cookies

Black Bean and Sweet Potato Salad

Recipe request: date coconut balls without nuts

Kale chips - low effort greens

Intermittent Oatmeal

Kale chips with nutritional yeast

Product Review: Nature's Bakery Fig Bars

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

Product Review: Trader Joe's Gluten Free Madeleine Cookies

Product Review: Abilyn Gluten-Free Ice Cream Cake

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