gluten_free | Entries tagged with content: recipe

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... )

mergatrude

After a discussion with a colleague about the Coconut Slices of Our Childhood, I decided to see if I could make a gluten-free version. Coconut slice traditionally has a biscuit base spread with jam and topped with a mix of dessicated coconut, sugar and eggs. I thought I could cut out the base and just try it with the topping using muffin tins, adding a little almond meal to give it a more cake-y texture and putting a blob of jam in the centre. Then I remembered I had some frozen raspberries and thought I could use them! The result was both pretty and delicious!
( large image under the cut )

Coconut Cakes GF, DF
2 cups dessicated coconut
1/2 cup caster sugar
1/2 cup almond meal
2 eggs (free-range!)
~1/3 cup coconut oil, melted
strawberry jam, or raspberries

Heat oven to 180C (350F). In a mixing bowl, beat eggs and sugar together until combined. Stir in almond meal and coconut, alternating with the coconut oil. Line a muffin tin with paper cases and divide the mixture between the cases. Place 1/2 teaspoon of jam in the centre of each cake, or press a raspberry in there. Bake for ~20-25 minutes. Allow to cool, peel out of the cases and devour!

Notes: You might not want or need to use the coconut oil, I just found the mixture a bit stiff without it. I found it made nine cakes, filling the cases halfway. You could easily double the recipe. You can also use any type of jam or fruit you fancy. I found the tartness of the raspberry helped cut the sweetness of the cake.

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... )

sonia

I bought some brown coconut sugar, and this recipe on the back of the package turned out pretty good, despite only approximately following it (see notes). I might try smaller amounts as a mug cake sometime.

Ingredients
4 large eggs
1 cup brown coconut sugar
1 cup cacao powder
1/4 cup + 1 tsp coconut oil
2 tsp vanilla extract
1/8 tsp sea salt

( Quick brownies )

Notes
I imagine other kinds of brown sugar would work too. I had slightly less than a cup left of the coconut sugar so I put in a little less cocoa as well. Which by the way is not the same thing as cacao - I didn't notice this said cacao until typing it in now. Since I was changing amounts anyway, I eyeballed the extra tsp of coconut oil rather than fussing with the measurement.

mific

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

( recipe here )

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 )

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).

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 )

runpunkrun

It's spooky season! Which means I've collected a bunch of spooky recipes...mostly from Texanerin. All descriptions come straight from the recipes, as I've made none of these, just liked the looks of them.

Black Ice Cream: This black ice cream is an easy, egg-free recipe that's free of food coloring and super simple – you just blend everything in a blender! It tastes like an Oreo wafer, thanks to black cocoa, and can be made traditionally with heavy cream and sugar, but it can also be made vegan, keto and paleo.

Spiderweb Brownies: These spiderweb brownies are super fudgy when refrigerated, gooey at room temperature, and topped off with chocolate ganache and white chocolate spiderwebs. Includes several well-tested gluten-free options. They're also easy to make dairy-free, if desired.

Jack Skellington Cake: This Jack Skellington cake has an ultra-moist chocolate cake base with vanilla cream cheese and black cocoa cream cheese frosting. The stripes are surprisingly easy for someone with no decorating skills, as is the Jack Skellington face. Has a tested gluten free option.

Mummy Cookies: These mummy cookies get their black color and Oreo flavor from black cocoa and not food coloring! They're naturally eggless but have a fantastic texture. With two gluten-free options.

Edible Googly Eyes: Homemade vegan eyeballs for decorating cookies, cupcakes and more!

Halloween Popcorn Mix: This SPOOKY mix of popcorn and candy is perfect for your next Halloween gathering!

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.

mific

I've never lived anywhere that had a gas cooktop so my attempts at wok stir fries have usually been woefully overcooked and just not quite right. But recently I discovered this very basic way to fake it. You can make it with meat, fish, or keep it vegetarian or vegan. I won't glorify this by calling it a recipe - it's more of a food hack, and I'm sure many people already do this.

( Read more... )

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).

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.

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gluten-free eats

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Page Summary

mific - Banana Cream Cheese Cake +1 comment
mergatrude - Recipe: Almond Coconut Cakes
reeby10 - Recipe: Stuffed Zucchini Boats +1 comment
sonia - Flourless Brownies
mific - Black Bean and Sweet Potato Salad
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
jesse_the_k - Turkey Meatballs
runpunkrun - Resource: Halloween Recipes +4 comments
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
mific - Super easy fake stir fry +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
highlyeccentric - Becky Excell's gluten-free "speedy naan" +1 comment

gluten-free eats

Entries tagged with content: recipe

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Banana Cream Cheese Cake

Recipe: Almond Coconut Cakes

Recipe: Stuffed Zucchini Boats

Flourless Brownies

Black Bean and Sweet Potato Salad

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

Turkey Meatballs

Resource: Halloween Recipes

Adventures with rice cookers: Rice, beans and sausage

Recipe: Oven-Baked Steelhead Trout

Recipe: Pumpkin Bread with Maple Glaze from The Bojon Gourmet

Super easy fake stir fry

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

Becky Excell's gluten-free "speedy naan"

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