runpunkrun: silverware laid out on a cloth napkin (gather yon utensils)
[personal profile] runpunkrun2025-06-01 08:22 am
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Prompt: Favorites

Our prompt for June is favorites! Could be a favorite cookbook, frozen dinner, or lip balm. As long as it's gluten free it qualifies.

To fill this prompt, you can:

  1. Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
  2. Write up a favorite recipe and post it to the comm.
  3. Post a review of a related product or cookbook to the comm.
  4. 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 whatever you like to the comm whenever you like as long as it meets the community guidelines.

And, a reminder, you can now tag your own posts!

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

runpunkrun: silverware laid out on a cloth napkin (gather yon utensils)
[personal profile] runpunkrun2025-05-30 09:59 am

Recipe: Honey Cornbread from Minimalist Baker

This Honey Cornbread from Minimalist Baker is very easy to put together and bakes up tender, fluffy, and sweet. The honey flavor really comes through, so be sure to use one you like. It was nice next to some chili, but it was also fantastic under some strawberries as a dessert.

I used Trader Joe's unsweetened almond/cashew/macadamia milk, avocado oil, Bob's Red Mill medium grind cornmeal, and Minimalist Baker's GF flour mix, which is something you can just throw together yourself. I used math and made just enough for this recipe.
mific: (cupcake-strawb)
[personal profile] mific2025-05-25 11:53 pm

Apple Nut Crumble (or any stewed fruit)

It's late Autumn and getting colder so I threw together a crumble topping for the big pot of stewed apples I'd made. It worked really well - mostly luck as I ad libbed it.

Apples
: washed, cored, chopped small but not peeled, stewed with a cinnamon stick and 3 cloves, a few squeezes lemon juice and raw sugar. Add as little sugar as possible so it's sweet, but still a little tart. Simmer well until the skins are soft, about 30 min.
(Equivalent vol. of about 8 Granny Smith apples although half of mine were sweeter red-striped ones)

Crumble:
1.5 cups rolled oats
1.5 cups rolled oats blended to a coarse flour
4 Tbsp butter, cut up and rubbed in until the mix is a crumble

Then mix in
0.5 tsp salt
1 cup shredded dessicated coconut
0.75 cup chopped walnuts
0.75 cup brown sugar

Remember to get the cloves and cinnamon stick out! (or use powdered spices). Top the stewed apples with crumble and bake for 30 min at 180C (355F) with a foil cover. Then remove foil and give it a last few min uncovered. I had it with cream, also great with Greek yoghurt. Or ice-cream if you like it sweeter!

This made 5 crumble serves and used about 1/2 of the apples - I had the rest of the apples with yoghurt for a few breakfasts.

runpunkrun: silverware laid out on a cloth napkin (gather yon utensils)
[personal profile] runpunkrun2025-05-23 07:54 am

Book Review: Gluten-Free Flour Power, by Aki Kamozawa and H. Alexander Talbot

Gluten-Free Flour Power - Bringing Your Favorite Foods Back to the Table, by Aki Kamozawa and H. Alexander Talbot: A gorgeous cookbook with lots of color photos and not one, not two, but THREE custom flour mixes. One is like an all-purpose flour and is mostly starch (cornstarch, tapioca starch, white rice flour, brown rice flour, nonfat milk powder, potato flour, xanthan gum), one is closer to a whole wheat flour (arrowroot, sorghum flour, white rice flour [or millet], brown rice flour [or sorghum], potato flour, milk powder, guar gum), and one is a low-allergy blend (tapioca starch, sweet rice flour, arrowroot, sorghum flour, potato flour, golden flaxseed meal). And now that I type that out, they're all pretty starchy, as it's the first ingredient in every mix. They're going to give different results, but the authors claim you can use any of the three flour mixes in the recipes.

The recipes have measurements in volume and weight (grams). They're sweet and savory and cover the basic to the very fancy. I mean, the authors pulled out a loaf pan with dimensions I'd never seen before in my life. They also think you have the time, resources, and energy to cold-smoke masa harina. Don't ask.

The font choices are kind of annoying, but it has a useful index, and if I hadn't already hitched my gluten-free wagon to America's Test Kitchen's custom flour mix, I might have given this a try.

This review appeared on my journal in a slightly different form.
runpunkrun: silverware laid out on a cloth napkin (gather yon utensils)
[personal profile] runpunkrun2025-05-16 09:27 am

Product Review: Heavenly Hunks

These Heavenly Hunks use rolled oats, shredded coconut, and cocoa butter to make a sweet, chewy hunk that's closer to dessert than breakfast.

In the order I tried them:

Birthday Cake: The first I tried (it was on the discount shelf) and somehow my favorite, which is a huge surprise to me, a person who never seeks out coconut. But these taste like a vanilla coconut cake with frosting (!!) as the cocoa butter brings a creamy richness reminiscent of buttercream. These hunks say to refrigerate after opening, for freshness. I did, but it makes the hunks more dense. I've read some people prefer them that way for texture reasons, but I don't, and since the other bags don't recommend keeping them cold, I don't think I will.

Peanut Butter Chocolate: Smells like peanuts, doesn't really taste like them. The coconut feels like a weird third wheel here, but the mini chocolate chips are nice and smooth.

Oatmeal Chocolate Chip: A lot like the peanut butter chocolate hunks, only without the (false) promise of peanut butter. A bit dry and crumbly, good chocolate, weird coconut threads.

Brownie: This one doesn't have coconut in it and reminded me of the no-bake chocolate oat lumps they used to serve in my elementary school cafeteria except dry, not as delicious, and ever so slightly gritty. Very cocoa forward and as such kind of acrid. I wanted them to be saltier, too. Probably my least favorite flavor.

My local Kroger analogue is selling these now, and Costco has a big bag of the choc chip for a very good price.
runpunkrun: silverware laid out on a cloth napkin (gather yon utensils)
[personal profile] runpunkrun2025-05-05 10:18 pm
Entry tags:

Resource: The Loopy Whisk RSS feed

Katarina Cermelj's The Loopy Whisk is one of my favorite recipe blogs, but for some reason the latest posts haven't been showing up in my RSS reader, so I created a feed to follow here [syndicated profile] loopywhisk_feed. I thought I'd share in case any of you wanted to follow along with me.

Are there GF blogs with RSS feeds you'd like to follow on Dreamwidth? If they don't already have a feed here, you can create one on the Feeds page.

elainegrey: Inspired by Grypping/gripping beast styles from Nordic cultures (Default)
[personal profile] elainegrey2025-05-03 01:02 pm

Blueberry treat by mail

I would like to bake something with blueberries to send to colleagues in another state once my blueberries start coming in. I *can* dehydrate the blueberries, but that seems to diminish the point. I believe a colleague needs gluten free, and i would also want to make the treats vegan. If i wasn't sending by mail, it seems a tart would be nice. I think i have tiny tart pans if that's the best idea....

Ideas welcome!
runpunkrun: silverware laid out on a cloth napkin (gather yon utensils)
[personal profile] runpunkrun2025-05-02 10:52 am

Book Review: The Elements of Baking, by Katarina Cermelj

The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan, by Katarina Cermelj:

A beautiful cookbook and an excellent reference for free-from baking. It contains a framework for adapting recipes to be gluten-free, dairy-free, egg-free, vegan, or gluten-free vegan, and explains how to mix and match if you follow more than one of these diets. It has case studies that demonstrate how Kat came up with these rules—and they are rules rather than vibes—as well as dozens of individual recipes that fit each category.

I was a bit skeptical at first because I wasn't sure who this book was for with this wildly variable free-from approach, but I know now, it's for me, and maybe for you if you love baking and are gluten-free plus something-else-free or have friends and family with multiple or overlapping sensitivities, as I think we're likely to get the most out of it. For everyone else, I recommend checking it out of the library first. (I did check it out of the library because that's always my first stop, but I just ordered my own copy from bookshop.org to celebrate Independent Bookstore Day.)

I'm eager to try out Kat's system for adapting gluten-free recipes to be dairy-free, not just the ones in this book, but also those in her first book Baked to Perfection, which is all gluten-free, but only incidentally dairy-free. I also have the option of taking the dairy-free recipes in this book and making them gluten free, and, if I really want to get into it, I can even try the gluten-free vegan recipes because I trust Kat and if anyone can take the eggs and dairy out of a gluten-free recipe and still have it work, she can. Except for the vegan cheesecakes (yes, plural), because, I'm sorry, but at some point it stops being a cheesecake, and I think it's once you've removed the eggs and the cheese.

I want to call this impeccable, and it nearly is, expertly presented and arranged, with lots of flowcharts and gorgeous color photographs, but I don't think she spends enough time considering what it's like to have multiple food sensitivities. For instance, she almost exclusively uses dairy-free products to replace dairy products, and dairy-free products often contain ingredients people with multiple sensitivities need to avoid, such as soy or tree nuts, so they're not a universal solution. Instead, I would have liked it if she considered neutral oils as a substitute for melted butter, or shortening in place of solid butter. There is some of that, but I think she could have gone further. There's no reason why you can't use oil in a brownie instead of butter. I do it all the time, but she never mentions the possibility. But that's a me problem. I recognize that a cookbook can't be all things to all people. Still, it's a small disappointment in an otherwise fantastic book. I've made four recipes from it so far and will keep going until I run out.

Highly recommended for those of us who can't buy anything at the grocery store without thoroughly examining the ingredients, and who sadly scroll away from recipes when they include a dealbreaker. The only thing Kat's system won't work on is gluten-free breads—because gluten-free breads be crazy—but she does include recipes for several gluten-free breads, including a base recipe for a simple white bread and one for an enriched brioche. Both can be adapted into more complicated bakes if you're feeing adventurous. Or you can peruse her gluten-free bread category on her blog, which I also highly recommend. Her gluten-free breads are the best I've ever made.

If you have any questions about the cookbook, recipes, or ingredients, just ask!
mific: (Keto foods)
[personal profile] mific2025-05-02 04:57 pm

Chilli Con Carne Veggie Stew

Another of my "take a recipe and throw in a bunch of extra veggies i.e. whatever's in the fridge" jobs! This was a rice-cooker full, so made about 5-6 meal portions. I used a large purple-red kumara which tastes fine but looks weird and tints food purple, so this was a good way to use it up.

Read more... )
mergatrude: a skein, a ball and a swatch of home spun and dyed blue yarn (Default)
[personal profile] mergatrude2025-05-02 01:11 pm

Seasonal Noms

It's autumn by the calendar, but summer has lingered long enough for late plums to still be excellent! Time to make cake! Specifically, this flourless almond, plum and orange blossom loaf

I also just posted to my own journal with my recipe for roast pumpkin and kumera soup, which is the colour of the season! :)
runpunkrun: silverware laid out on a cloth napkin (gather yon utensils)
[personal profile] runpunkrun2025-05-01 08:34 am
Entry tags:

Prompt: Seasonal Foods

It's that time of the year again! When it's whatever season wherever you are and our prompt is seasonal foods.

To fill this prompt, you can:

  1. Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
  2. Write up a favorite recipe and post it to the comm.
  3. Post a review of a related product or cookbook to the comm.
  4. 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 whatever you like to the comm whenever you like as long as it meets the community guidelines.

And, a reminder, that you can now tag your own posts!

fred_mouse: Ratatouille still: cooking rat (cooking)
[personal profile] fred_mouse2025-04-30 12:23 pm

cross post - pan bread

Over on my journal, I've written about attempting to recreate the pan bread of my memories using only gluten free flours.

My recipe had corn, rice, sorghum, chick pea, and tapioca in it - the tapioca or other 'sticky' flour is necessary but I think that any of the rest would substitute easily.

mific: (Keto foods)
[personal profile] mific2025-04-27 02:08 pm

Black Bean Salsa Soup

This is a more complex version of Easy Black Bean Salsa Soup (which is literally just 2 cans beans, 1.5 cups stock, and 1 jar (~1 cup) chunky medium-hot salsa plus seasonings like garlic, cumin, S&P)

Here you make the salsa part yourself, rather than using a store-bought jar.

Read more... ) 
mific: (Default)
[personal profile] mific2025-04-24 03:13 pm

Muhammara (Roasted Red Pepper Dip)

This is very much my version of muhammara, after trial and error. It has a lot less pomegranate molasses than the trad version as I found that made it taste too jammy. And the special aleppo pepper in the original recipe was too mild and relatively tasteless for me, and harder to find. Sub away, as I have. The core flavours are the roasted peppers, walnuts, cumin, and garlic. 

Read more... )

sonia: Quilted wall-hanging (Default)
[personal profile] sonia2025-04-20 05:56 pm

Coconut cream rice pudding

20-Minute Creamy Coconut Rice Pudding Recipe by Mama Gourmand, website tagline "gluten-free made easy." The recipe includes an optional cinnamon whipped cream topping which I didn't attempt.

What I had in the house was a can of coconut cream, so I scooped some out into a 3/4 cup measure, and added water to fill both the can and the measuring cup. Turned out great! I used the full amount of sugar, 1/3 cup, and it tasted a little too sweet.

Recipe as I made it:
Time
20 min

Tools
Medium pot, stove

Ingredients
2 cups cups cooked white rice
13.5 ounce canned coconut cream (not milk)
⅓ cup granulated sugar
¼ teaspoon salt
¾ cup: scoop of coconut cream, add water to make 3/4 cup, and add water to fill the can of coconut cream back up.
1 large egg
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon ground nutmeg

Comes together pretty fast )
runpunkrun: silverware laid out on a cloth napkin (gather yon utensils)
[personal profile] runpunkrun2025-04-13 08:58 am

Recipe: Crispy Waffles from Snixy Kitchen

These Crispy Waffles from Snixy Kitchen cook up with golden brown, with crisp outsides and chewy insides.

They take a little bit of extra effort as you have to whip the egg whites to stiff peaks and then fold them into the batter, but my stand mixer made short work of the task. A hand mixer would also work if you're up to holding on to it for that long. But I have never made waffles that turned out this light and crispy, not even back in the gluten and dairy days, so it's definitely worth it.

The recipe calls for whole milk and butter, but I used Trader Joe's unsweetened almond/cashew/macadamia milk and avocado oil, and had great results. The waffles taste perfectly wonderful without any toppings at all, lightly sweet and eggy, like a fortune cookie or a funnel cake, but they'd be delicious with fresh fruit or a dab of maple butter. Despite the oat flour, which you can't really taste, these are mostly starch and do leave a bit of a starchy aftertaste, so some toppings might help counter that.

I doubled the order because four waffles is not enough waffles, and I like to have some in the freezer. They warm up great in the toaster oven/toaster/oven and can easily be eaten out of hand if you're on the go or eating in front of your computer. As I am at this very moment.
runpunkrun: silverware laid out on a cloth napkin (gather yon utensils)
[personal profile] runpunkrun2025-04-06 09:53 am
Entry tags:

[admin post] Admin Post: Tag, you're it.

You can now tag your own posts!

Choose from our existing tags and categorize your post by content (recipe, product review, request, etc), and then, if relevant, a specific diet (paleo, keto, vegan, SCD, et al), what else it's free from (those tags start with a bang so they're always up front, e.g. !: egg-free), flavor (sweet or savory), meal (side, snack, soup...), and mode of preparation (task: cooking and task: baking).

To keep things consistent, you won't be able to create your own tags, so you'll need to precisely match the tags we have when entering them into the tag field. The easiest way to do this is to use the beta "create new entries page" which offers tags by way of autocomplete. If you can't tag your posts—for any reason—that's totally fine. Mods will be adding or subtracting tags as needed, and tagging posts without them.

Questions? Come ask them in the comments or send me a DM.
runpunkrun: silverware laid out on a cloth napkin (gather yon utensils)
[personal profile] runpunkrun2025-04-01 08:19 am

Prompt: Soup

Our prompt for April is soup!

To fill this prompt, you can:

  1. Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
  2. Write up a favorite recipe and post it to the comm.
  3. Post a review of a related product or cookbook to the comm.
  4. 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 whatever 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:

And a bit of admin: I'm in the process of changing the prompt tag from "content: prompt" to "admin: prompt" and so this post has both on it just in case any of you are tracking the original tag. I'll merge the two in the coming weeks and all future prompt posts will be tagged with "admin: prompt."

runpunkrun: silverware laid out on a cloth napkin (gather yon utensils)
[personal profile] runpunkrun2025-03-28 08:30 am

Product Review: Vanilla Yellow Cake Mix from Bob's Red Mill

Bob's Gluten Free Vanilla Cake Mix is rice-, oat-, nut-, and soy-free and can be prepared dairy-free. You add butter or oil, three eggs, and water. I used avocado oil and Trader Joe's almond/cashew/macadamia milk instead of water, as I had a carton open and was trying to use it up. It was actually the reason I bought this mix in the first place.

The cake is very easy to put together. The instructions say to use the stand mixer, so I did, even though it goes against my nature because I hate washing things. I guessed and went with the paddle attachment, but I think I could have mixed it by hand like I wanted and it would have been fine, maybe even more tender. Beating the batter as directed gave it the consistency of stringy pudding (!!) (maybe we can blame the nut milk for this) and it did not spread on its own when squeeged into the pan. I had to spread it myself, but didn't get it even and thus had a crooked cake. It's was very low in the 9 x 13 inch glass pan I put it in, but it rises a lot in the oven. It didn't brown at all, though, so keep a toothpick handy to test for doneness if you go the dairy-free route. You can also bake it as a layer cake or cupcakes and cooking times are provided.

I might have overcooked mine a bit as it wasn't as moist and tender as I'd hoped, but it was still light and fluffy. The vanilla flavor isn't as nice as if you'd used extract, but I suppose there's nothing stopping you from adding an extra dash on your own. It's very good with some sliced and sugared strawberries, like a shortcake, and also very good with a vanilla buttercream, like a sheet cake. I used this vegan buttercream from Minimalist Baker with Miyoko's salted vegan butter, the lower amount of powdered sugar, and a splash of nut milk, and it came out really nice.

I picked this mix up at my local Kroger analogue over in the "natural" section with all the other Bob's products. I'd try it again. Though I'd cook it a little less at 30 minutes, and maybe throw in that extra dash of vanilla extract.
Current Ingredients: Sugar, Potato Starch, Tapioca Flour, Whole Grain Sorghum Flour, Baking Powder (Monocalcium Phosphate, Baking Soda, Cornstarch), Salt, Xanthan Gum, Natural Vanilla Flavor Powder (Sugar, Cornstarch, Vanilla Oleoresin).
mific: (cupcake-strawb)
[personal profile] mific2025-03-22 09:18 pm

Orange Almond mini muffins

This is an adaptation of the classic Mediterranean cake recipe. I find it works better like this - easier to prep and handy to have as separate serve “muffins”.

The recipe makes 26 mini muffins. I use a 12-serve silicon muffin tray (twice) plus 2 small ramekins.

Ingredients:
2 oranges
6 eggs
1 heaped tsp baking soda
½ tsp salt
3 cups ground almonds
¼ cup soft coconut oil or butter
1 to 1.3 cups raw sugar (less if you prefer them only slightly sweet, more to be as sweet as usual muffins)
3 Tbsp psyllium powder
1 tsp of well ground cardmom seeds or fresh ready-ground cardamom.

Read more... )