gluten_free | Recent Entries

Menz has resurrected the Pollywaffle (a sadly departed iconic Australian confectionery bar) as bite sized balls.

This would not normally be of interest to us, because, well, wafers.

Until I picked up a bag out of curiousity, to see just how badly I could not eat it.

And then I swore.

Pollywaffle bag with GF status highlighted

Pollywaffle bag with GF status highlighted

fred_mouse

One of the things I encountered when travelling was farro, which I couldn't find a translation for in the dictionaries I was carrying, but looked at and said 'that's a cereal, I'm not eating that'. Which turned out to be the correct response, because we looked it up today.

For other english speakers who haven't encountered it, farro is a term that covers any/all of spelt, emmer, and einkorn, all of which are Triticum species, as is wheat. I saw it cooked in a small (single serve) container in a supermarket fridge, and I saw it as part of a salad.

Mods: from the posting guidelines, I couldn't work out what the title should be, or whether this counted as a valid post. Apologies if I've stuffed up.

runpunkrun

Birthday Cake Sandwich Cookies: These taste just like a Golden Oreo. Sandwiched between two crisp vanilla cookies, the creme has "fun, colorful sprinkles" to make them birthday cake flavor, but the creme isn't thick enough to see them from the side unless you pry the cookies apart, so that's not really a big selling point. They're very good, though, and like the Goodie Girl S'mores cookies don't taste gluten-free at all. Like the S'mores, a box of these also has 24 cookies in one sleeve, and they also got stale before I finished them, but I'll keep buying them all the same.

Current Ingredients: cane sugar, gluten free whole grain oat flour, palm oil, rice flour, high oleic sunflower oil (or canola oil), invert sugar. Contains less than 2% of each of the following: soy lecithin, corn starch, inulin, baking soda, xanthan gum, salt, natural flavors, edible glitter (gum arabic, spirulina extract, red cabbage extract, turmeric extract, radish extract, beet juice concentrate, vegetable juice), ammonium bicarbonate.

fred_mouse

Today, we wandered into a random supermarket in Dublin (I remember it said 'Good Food Market' on the branding, if that helps anyone identify it). After some wandering, we found their gluten free 'section', which seemed to be scattered across random shelves in one aisle.

In the bikkies section, I found custard creams. Now, custard creams are one of the options that one gets in what I think of as one of the family tradition bikkie selections - the Arnotts Family Selection (title may be different; there is a plain and a creams variation). I have not seen a GF version in Aus, which means it is ~15 years since I'm likely to have eaten one. They are advertised as 'crunchy biscuits with a vanilla flavour filling'.

Taste wise and texture wise they are about perfect, when held up to the rose coloured memories. They are beautifully short biscuits, the amount of filling nicely balances the biscuits. Size wise they are a bit smaller than I was expecting (it is possible that the regular ones are also smaller than my memory), and I was on my third one before I realised. I think there are nine in the packet, so enough for a small group of friends to share.

Brand is 'love more' with the tag line 'fabulous free from foods'. Information on the side says 'baked in a dedicated free from bakery', with an address in Wales. Ingredients lists are translated into ES, SV, NO, and FI, which I'm interpreting as Spain, ~~Sweden~~ maybe Switzerland?, Norway, Finland, so presumably can be found in those countries as well as Ireland and the UK.

Allergen advice lists them as 'gluten free, wheat free, and milk free' and 'suitable for vegans'. They do not contain oats, soy, or umm, a third thing I remember noticing and have forgotten. They do contain potato, but I'm pretending to be okay with that.

Overall: highly recommended,

runpunkrun

This prompt is for recipes you've adapted yourself, whether it's something you found on the internet or an old family favorite you couldn't live without. It's also for adaptations you've made in the kitchen, like a neat gadget you use on the regular, a workaround you've developed to save time or energy, a substitution you've had good luck with, or a resource you rely on.

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 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:

Slow cooker adaptations from mific

runpunkrun

Fudge Striped Crunchy Oat Flour Cookies: Well, you know exactly what these are going to be just from the name, but I wanted them to be like the Keebler fudge stripe cookies of my youth and they were not. The oat cookie—the ad copy calls it a "shortbread" which it is not—is indeed crisp and has the occasional crunch of a sugar crystal for added interest, but, and I know it's unsporting to say this about a dessert, they're a little too sweet for me. The chocolate is perfectly fine, but unremarkable. I mean they're fine! But just fine. They're also much thinner than the Fudge Stripe cookies I remember and feel somewhat insubstantial.

Comes in a single sleeve of 24 cookies. Certified GF and kosher.

Current Ingredients: gluten free whole grain oat flour, confectionery coating (sugar, vegetable oil [palm kernel and/or palm], cocoa powder processed with alkali, buttermilk, soy lecithin, natural flavors), cane sugar, palm oil, brown cane sugar. Contains 2% or less of: invert sugar, sodium bicarbonate, natural flavor, soy lecithin, ammonium bicarbonate.

fred_mouse

For dw gluten free

I'm currently in Italy, and one of the fabulous things I've discovered is that they are really good about gluten free here (although you have to watch out because the boundaries on what is gluten free are a bit different - if I remember later I'll drop the link I have that gave me the info into comments). And, because the Italians are very much about their cereal based items, there are so many choices. Especially in the bikkie aisle.

At the moment, I'm working my way through a packet of Conad (supermarket chain) Alimentum senza glutine wafer alla nocciola (nuts; specifically hazel nuts, if I have my translation right. But think Nutella as the filling). Wafer biscuits were a significant treat of my childhood -- either they weren't readily available, or it was one of the things that was outside the budget, so they were a birthdays and feast days food.

These are really close to my memory. A little more chewy, a little less powder goes everywhere with a satisfying crunch, but oh, so good. And that might be meeting regional preferences, because my vague impression is that the ones we got were from somewhere else in Europe, and typically had different flavour fillings. The filling is a bit sweet, but the wafer layers are not, so it mostly balances out.

mific

I thought I'd already posted this but no, it was over on my own journal. So here's a bread recipe that doesn't use yeast, and is very dense with nuts and seeds. You can mix up the types of flour, seeds, nuts, etc, as preferred, and according to what you have available. I find that more roughage and texture is best, and makes for a very solid loaf that slices and toasts well - once cooled, very important!

It maybe has more in common with Scandinavian sliced rye breads than with 'normal' wholemeal bread. It's GF and keto, and not vegan.

( Read more... )

runpunkrun

Our prompt for July is nuts & seeds!

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 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:

Savory Granola from runpunkrun

nerakrose

this is not a potato post 👀

I was craving squash cake and I had several squashes in my fridge (bounty of the season), but I've never actually made a gluten free squash cake before. I'm not sure I've ever actually made squash cake before, but I'm positive that the last time I ate one was before I found out I was gluten intolerant, which is now 12 years ago.

If you're like me and like carrot cake but find it overwhelming (i.e. it's nice, but after two bites it's Too Much Of Everything), or even 'too autumny' for the season, squash cake may be for you! it uses different spices than a carrot cake so it feels lighter and is a bit more zingy as it also uses lemon zest.

( ingredients, recipe, and photos )

bonus quick and dirty recipe in honour of potato month: the Leftovers & Why Do I Have So Many Squash In My Fridge Frittata

1 squash, shredded
1 large potato, shredded
3-4 eggs
a blob of sour cream
parmesan/similar hard, grated cheese (I used about half a cup)
1tsp powdered onion (or shred an onion if you have it)
2tbsp ground paprika
1tsp chilipowder
salt and pepper after your own heart

mix together, bake in the oven at 200C fan for about 20-30 minutes (tbh I lost track of time and don't know how long this cooked for). enjoy. makes 3 servings, this was my WFH lunch and dinner same day, and the 3rd serving went with me to the office the following day.

fred_mouse

full details at the Australian Food Standards website

SBC FOODS PTY LTD- Leslie's Clover Chips Barbecue Corn Snacks Products have been recalled due to an undeclared allergen (gluten)

Products affected

Leslie's Clover Chips Barbecue Corn Snacks 145g
Leslie's Clover Chips Loot Bag 12 pack 280g- Barbecue Flavour Only
Leslie's Clover Chips Party Pack 15 pack 366g- Barbecue Flavour Only

mific

Roasting the potatoes makes this especially tasty. You can roast the broccoli as well, but I find it too easy to burn it. if you roast it, add it to the potatoes halfway through the cook time.

Makes 4 servings.

( Read more... )

runpunkrun

So Delicious Cookie Dough: The coconutmilk ice cream is smooth and creamy and has a strong taste of coconut. The lumps of cookie dough are tasty and enjoyably gritty, like you're actually eating cookie dough, and they have a firm and distinct texture but are easy to bite into when frozen. It's probably quite similar to actual cookie dough, though I can't say for sure because I've never been one to eat raw cookie dough. The chocolate flecks are mostly on the outside in the ice cream, though the ingredients indicate they're inside the cookie dough as well, and it's their usual bittersweet chocolate with nice flavor and no wax or grease to it. This is very good, as long as you like the taste of coconut. Personally, I found it overpowering.

Current Ingredients: Organic Coconutmilk (Filtered Water, Organic Coconut), Organic Cane Sugar, Cookie Dough (Rice Flour, Brown Sugar, Water, Vegetable Oil [Palm And Canola], Dark Chocolate Chips [Cane Sugar, Chocolate Liquor, Cocoa Butter, Vanilla Extract], Guar Gum, Natural Flavor, Sea Salt, Baking Soda), Organic Coconut Oil, Chocolate Chips (Cane Sugar, Organic Coconut Oil, Cocoa, Chocolate Liquor, Natural Vanilla Flavor), Organic Tapioca Syrup, Pea Protein, Locust Bean Gum, Guar Gum, Natural Flavor, Annatto Extract (Color).

mific

This is a frequent dinner for me. It's not actually stir fried as I only have a ceramic cooktop, so I don't know what the correct term would be - a steam-fry? It's one-pan, easy, and delicious. I always have made it, but recently I started adding in potatoes and kumara (sweet potatoes). Because potatoes are the best! It's significantly upped the yum factor of these stir fries/stews.

( Read more... )

runpunkrun

That's right, it's Potato Month here on gluten_free. Tell all your friends. If you need help, here's a gif of Sean Austin as Samwise Gamgee saying potatoes while emphasizing every syllable.

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 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:

runpunkrun

Chocolate Vanilla Creme Cookies is a really awkward and trademark-free way to say "like an Oreo" while also leaving out the "sandwich" part: Two extremely crisp chocolate cookies with a bit of vanilla creme squished between them until it oozes out the cookie holes on the top and bottom. The chocolate cookies are on point, if like weirdly crispy, but the vanilla creme is unexpectedly soft—not in a bad way—but it also has a very distinct flavor I can only describe as "Easter candy question mark." Does it taste like a Peep? Or a jelly bean somehow? It's fine! It probably just tastes like marshmallow, which sets these apart from what I remember of Oreos, but, depending on who you are, that might be a selling point.

20 cookies, all in a single sleeve, but they didn't get stale while I was eating them over the course of two weeks. I'd buy these again.

Certified GF.

Current Ingredients: Powdered Sugar (Sugar, Corn Starch), Sugar, Palm Oil, Tapioca Starch, Rice Flour, Cocoa (Processed With Alkali), Tapioca Syrup; Less than 2% of: Cassava Flour, Cocoa Powder, Water, Potato Flour, Soy Lecithin, Salt, Xanthan Gum, Baking Soda, Natural Flavor.

sonia

This is a mini-recipe. Highly recommended for melt-in-your-mouth goodness.

Cut fennel into wedges. Olive oil, salt and pepper to taste. 375 degrees. 25 minutes, flip, 20 minutes (more or less depending on how thick the wedges are).

The friend who made this for me included quartered "spring" red onions along with the fennel. "Spring" in quotes, because she said they were big enough to have graduated to summer red onions.

runpunkrun

Katarina Cermelj has written another cookbook. The Elements of Baking teaches you how to make any recipe gluten-free, dairy-free, egg-free, vegan, or even gluten-free vegan, and it uses quantitative rules, not just vibes, which means it tells you exactly how to convert pretty much any baking recipe into whatever free-from version you want, and it has 140 recipes. It's slated to come out in October, but you can pre-order a copy now.

I have a lot of respect for Cermelj's work. I have her first cookbook, Baked to Perfection (link goes to my review), and follow her blog, The Loopy Whisk, and her breads are truly excellent. I've made her soft sandwich bread, a free-form batard, an olive loaf, and a chewy Mediterranean dinner roll, and they're all delicious and have a texture appropriate for their forms.

Cermelj is also heavily into desserts, which I haven't tried because she's also heavily into dairy products, but as

mific shared in our dessert prompt post last month,

elodieunderglass posted some photos of a GF rough puff pastry made using Cermelj's recipe, and the results are impressive.

nerakrose

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.

runpunkrun

Our prompt for May is seasonal foods! That's whatever season you're currently feeling, and with the weather these days, that could really be anything.

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 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:

runpunkrun

High off my success with S'mores Oatmilk Non-Dairy Frozen Dessert last year, I decided to try more So Delicious products. I had some winners and some...runners up.

Here are the results of a year-long trial, arranged in decreasing order of pleasingness. All of the following products are soy-free and certified GF and vegan.

The Best

( Dipped Salted Caramel Bar )

( S'mores )

( Salted Caramel Cluster )

( Mint Chip )

( Very Vanilla )

The Rest

( Chocolate Cookies 'N' Cream )

( Dark Chocolate Truffle )

( Chocolate Salted Caramel )

( Peanut Butter Brownie )

( Cookies & Crème )

( Strawberry )

highlyeccentric

The original for this comes from Melanie Persson's "The Very Hungry Coeliac", and assumes you use her diy flour mix. I've successfully made it on supermarket gf flour mix, and tweaked a few things along the way. Her recipe assumes mini bundt pans, which I neither own nor desire to own; mine has been optimised for muffin tins and hence rises a little more.

( Dietary and access notes )

( What you need and what you do with it )

jesse_the_k

These are graham crackers, except graham flour by definition is wheat. Crispy and decorative diamonds a little bigger than your thumb, these cookies are really tasty. They claim that watermelon seed(!) contributes to the crispiness but my money is on the tapioca. As my local GF pal put it, "1 box = 1 serving." (Actually, 1 box has ~120g, or four servings.)

Dairy-free as well as gluten-free.

Current Ingredients Seed & Nut Flour Blend (watermelon, cashew, sunflower, flax), Tapioca Starch, Arrowroot, Coconut Sugar, Organic Coconut Oil, Honey, Honey Extract, Organic Cinnamon, Baking Soda, Rosemary Extract (for freshness), Sea Salt, Cream of Tartar, Vanilla Extract

My first GF graham cracker was Pamela’s, available in either honey or honey cinnamon. Now they sell rectangular ones, but I loved the mini hexagons sized for snacking. The Simple Mills version are just as tasty and don’t have milk.

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... )

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gluten-free eats

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Page Summary

rdm - Unexpected confectionery find for Australians +5 comments
fred_mouse - Today I learned: farro +4 comments
runpunkrun - Product Review: Goodie Girl Birthday Cake Sandwich Cookies
fred_mouse - Product review - Love more Custard Creams +6 comments
runpunkrun - Prompt: Adaptations +1 comment
runpunkrun - Product Review: Goodie Girl Fudge Striped Crunchy Oat Flour Cookies
fred_mouse - Product review: Conad Wafer alla nocciola +1 comment
mific - Multiseed & nut quickbread (very solid) +2 comments
runpunkrun - Prompt: Nuts & Seeds +1 comment
nerakrose - recipe: squash cake with cream cheese frosting +7 comments
fred_mouse - Food recall alert - Australia +1 comment
mific - Hot Asian Potato Broccoli Salad
runpunkrun - Product Review: So Delicious Cookie Dough Non-Dairy Frozen Dessert +3 comments
mific - Steam-fried veg - with potatoes
runpunkrun - Prompt: Potatoes +4 comments
runpunkrun - Product Review: Glutino Chocolate Vanilla Creme Cookies +8 comments
sonia - Roasted fennel (and red onion, optional) +4 comments
runpunkrun - News: New cookbook from Katarina Cermelj +2 comments
nerakrose - Product Review: Warburton's Soft Pittas
runpunkrun - Product Review: So Delicious Coco Whip +3 comments
runpunkrun - Prompt: Seasonal Foods +2 comments
runpunkrun - Product Review: So Delicious Dairy-Free Frozen Desserts +8 comments
highlyeccentric - Ginger cakes +1 comment
jesse_the_k - product review: Simple Mills Honey Cinnamon Seed & Nut Flour Sweet Thins +2 comments
mific - Banana Cream Cheese Cake +1 comment

gluten-free eats

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Unexpected confectionery find for Australians

Today I learned: farro

Product Review: Goodie Girl Birthday Cake Sandwich Cookies

Product review - Love more Custard Creams

Prompt: Adaptations

Product Review: Goodie Girl Fudge Striped Crunchy Oat Flour Cookies

Product review: Conad Wafer alla nocciola

Multiseed & nut quickbread (very solid)

Prompt: Nuts & Seeds

recipe: squash cake with cream cheese frosting

Food recall alert - Australia

Hot Asian Potato Broccoli Salad

Product Review: So Delicious Cookie Dough Non-Dairy Frozen Dessert

Steam-fried veg - with potatoes

Prompt: Potatoes

Product Review: Glutino Chocolate Vanilla Creme Cookies

Roasted fennel (and red onion, optional)

News: New cookbook from Katarina Cermelj

Product Review: Warburton's Soft Pittas

Product Review: So Delicious Coco Whip

Prompt: Seasonal Foods

Product Review: So Delicious Dairy-Free Frozen Desserts

Ginger cakes

product review: Simple Mills Honey Cinnamon Seed & Nut Flour Sweet Thins

Banana Cream Cheese Cake

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