gluten_free | Entries tagged with diet: vegan-friendly

Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker, by Rachel Conners

All the recipes in this book are gluten free, dairy free (or, when using ghee, lactose free), soy free, and refined sugar free. Many are vegan, and most are paleo. Each recipe indicates up top what it's free of and what diet(s) it meets. Headnotes are chatty, but describe the item's taste and texture in addition to its personal significance.

This covers breakfast and dessert, so no savory bakes like breads or crackers, just an everything bagel scone that looks like a lot of fun. This is mostly sweet stuff: muffins, scones, granolas, quick breads, baked donuts, cakes, cupcakes, pies, tarts, no-bake no-cheese cheesecakes, crumbles, cookies, brownies and bars, and a final chapter with candies, chocolates, sweet sauces, and nut butters. There's a lovely photograph for almost every recipe. Measurements are in US volume and metric (grams), and there's storage advice for nearly everything.

Main ingredients are almond flour, coconut flour, tapioca starch, and arrowroot starch, but there are a few recipes with oats. Coconut sugar, honey, and maple syrup are used as sweeteners, nothing you'd have to go out of your way to find. Other ingredients include: coconut oil, coconut butter, nut butters, ghee, olive oil, coconut milk and cream, dairy-free milk, cacao (or cocoa) powder, chocolate, cocoa butter, eggs, and flax eggs. There's coconut or almond in nearly everything, but no gums, and most recipes use flax eggs instead of eggs.

If you're not interested in Conners's personal journey skip the "My Story" part of the introduction where she talks about "healthy" eating and her and her family's health issues, but the second part where she discusses the ingredients she uses is more neutral in tone.

In the back, a thorough index includes entries for major ingredients, always a nice touch.

You can check out Conners's food blog at Bakerita, which includes savory dishes, though be aware the oldest recipes aren't gluten free.

mific

This is good with any curry or Thai-type main dish. It's not really a rice dish, I know, but on a low carb eating plan you can't have rice so this is a tasty substitute if you like Asian flavours.
( Read more... )

jesse_the_k

A friend’s garden yielded many stalks of rhubarb. Search taught me that Yorkshire UK is the tip of the rhubarb triangle and I experimented from there.

Ingredients

860g (large bunch) rhubarb stalks
140g white granulated sugar
25ml (5 tsp) ginger powder
5ml (1 tsp) cumin powder
1ml (1/4 tsp) clove powder
60 ml (1/4 cup) apple cider vinegar
60 ml (1/4 cup) red port

Ketchup is easy and fun!

( let’s do it )

mific

This is a version of granola I road tested and adapted that's delicious and nut-free, and can be dairy-free (the original recipe I adapted it from used coconut oil but I get heartburn with too much coconut). A lot of nut-free granolas are heavy on grains like oatmeal, but this one's low-carb and fits with a keto eating plan.

Prep Time: 5 min | Cook Time: 5-10 min | Servings: 12 portions

( Read more... )

It's not as crunchy as other granolas, but has lots of texture and is firmer if kept cool.

rosefox

I'd planned to make lasagna, but the store was out of GF lasagna noodles, so I improvised a pasta bake instead. It came out really well! It's dairy-free because that's how my household rolls, and I included recommendations for brands of vegan ricotta and mozzarella but it would work just fine with regular cheese too. If you use vegan sausage, it's vegan. You can also substitute ready-made pasta sauce for the quick homemade version we do. Very flexible and adaptable recipe. The only thing I'd note is that you really need corn, rice, or quinoa pasta for this. Lentil or bean pasta won't work nearly as well.

Bonus recipe for cashew ricotta: Soak raw, unsalted cashews for four hours, pour out the water, put the cashews in your food processor (not the blender!), and drizzle in fresh cold water as you process them until the texture becomes creamy and ricotta-like. Add salt to taste. When I use it for lasagna, I process in fresh basil and nutmeg.

Bonus recipe for melted soy ~mozzarella: 7:1:2 proportion of pure soy milk (no thickeners), vegetable oil, and tapioca flour, plus miso paste to taste (depending on how tangy/salty you want it). Whisk ingredients together and pour into a nonstick pan. Heat over medium-low heat, stirring constantly with a flexible spatula, until the mixture thickens, curdles, and becomes a single gooey mass. Immediately pour over pizza or pasta. For a dish this size, I'd probably use 7 Tbsp soy milk, 1 Tbsp oil, 2 Tbsp (or 1/8 cup) tapioca flour, and 1.5 tsp miso paste, which would make about half a cup of melted cheese.

Ingredients

12 oz Barilla or other corn/rice GF pasta
28 oz crushed tomatoes and your choice of herbs, spices, olive oil, etc. (or ready-made sauce)
10 oz sweet Italian sausage, raw or pre-cooked
8 oz Kite Hill ricotta (or homemade cashew ricotta)
2 Miyoko's Kitchen mozzarellas (or 16 oz pre-shredded vegan mozzarella, or homemade soy mozz)
Several handfuls of baby spinach or chopped adult spinach

Equipment

Oven
Stove with two burners
Can opener
Two pots
A pan if you're browning raw sausage; a cutting board and knife if you're chopping up cooked sausage
Wooden spoons
9" x 13" baking dish
Aluminum foil
Rubber or silicone spatula

( Directions )

Current Mood: full

mific

This is something for any Kiwis following the comm, and I think they may be based in Aussie as well, maybe? Anyway, they mailorder.

Crumpets may not be well known in America being more of a British thing, but they're one of my absolute fave winter treats. When I was a kid there was a nearby bakery that made (non GF of course) excellently thick, chewy/crisp crumpets - the square-shaped ones, but in recent years all the supermarkets seem to sell is lighter-weight, less stodgy (and to me, less satisfying) (and of course, still non-GF) ones, mostly circular, but sometimes square. Smaller than the crumpets of old, though.

Then I was randomnly searching the internets for GF crumpets, like you do, and I discovered this LOCAL Christchurch company that makes GF crumpets. https://liberate-foods-nz.myshopify.com/

I've had a couple of deliveries so far, and they're the stodgy, delicious, square crumpets of my childhood, in spades!

Preferences for what to have on crumpets vary, but for me it has to be butter and honey, every time. YUM. Highly recommended!

The only problem is how fast I eat them once a parcel arrives. And one time the idiot courier guy left them at my neighbour's, which was briefly worrying, but the yumminess was eventually retrieved.

Seriously, if you can access these, give them a try. With butter and honey, of course! You toast them (I don't have a toaster but I brown them a little on both sides in a dry non-stick pan).

( pic here... )

runpunkrun

The box for Trader Joe's Non-Dairy Frozen Dessert Chocolate Fudge Oat Bars shows an unwrapped fudge bar straight from the freezer and gently rimed with frost. Cartoon stripes of brown, beige, tan, and white stream out behind the fudge bar like a neutral-toned rainbow. Text gives the name of the product and says, 4 bars / gluten free / vegan. Keep frozen. These vegan fudge bars from Trader Joe's taste just like the fudgsicles I remember from childhood, chocolatey like chocolate milk, with that malty, almost chalky taste. I say this as a fan. The taste is authentic and the texture is delightful, smooth and creamy, not icy or stiff at all, and you can bite right into them with satisfaction.

At 55 grams each, they're much smaller than your standard fudge bar, which I like because I don't want a huge serving, and they're super cute.

They're labeled gluten free, vegan, and kosher pareve, and come four to a box. I paid $3.49.

Ingredients:

organic oat base (water, organic hydrolyzed oats)
sugar
semisweet chocolate (sugar, unsweetened chocolate, cocoa butter, sunflower lecithin, vanilla extract [water, ethyl alcohol, vanilla bean extractives, sugar])
organic sunflower oil
organic guar gum
natural flavors
salt

sonia

As part of Dunava Balkan Choir's virtual CD release party in April 2021, singer Hila Lenz demoed this chocolate mug cake for all of us to make at home. I was astonished that it was something I could eat, and I've made it often since.

Ingredients
2 Tbs. nut butter or tahini
1 egg (or 1 medium overripe banana, reduce sugar)
2 Tbs. sugar
1 Tbs. cocoa powder (unsweetened)
Pinch salt
Rounded 1/2 tsp cinnamon
Pinch cayenne (optional)

( Instant gratification )

sonia

Spring in Portland can be cold and damp, so I set out to make teff muffins. You know how Bob's Red Mill has been changing their packaging lately? I opened my new package of teff flour and realized it's whole grain teff, not whole grain teff flour. Links are to Bob's Red Mill site in case you also like to shop by visual recognition.

I put sorghum flour in my muffins instead, since that's what I had handy. Came out edible, but somewhat sandy and crumbly.

Now I have a bag of whole grain teff. It's a very fine grain, which is why I couldn't tell the difference from flour by how the bag felt. This recipe is from the back of the bag, and doesn't show up on the Bob's Red Mill site for some reason.

Teff Porridge with Dates and Honey

1 cup whole grain teff
3 cups water (might want extra boiling water at the end)
1 Tbsp unsalted butter (I used olive oil)
1/4 tsp ground cloves
3/4 cup pitted dates, halved crosswise (or chopped smaller)
1/4 tsp sea salt
3 Tbsp honey, plus additional for topping
1/4 cup chopped walnuts (optional)
Yogurt, cream, or milk (optional)

( Recipe )

Notes:
Do you know how to tell if teff is cooked through? I do not. And I did not read the whole recipe closely ahead of time and it wasn't noted in the ingredients, so I did not have boiling water available at the end. So, I stopped cooking it fairly soon after adding the dates, when it thickened. It is tasty, especially with extra honey drizzled on top. I skipped the walnuts and dairy toppings. I would probably chop the dates smaller next time, despite the extra hassle.

mific

This is super basic and I'm sure most people already do it, but it's my slightly healthier GF take on student-style instant ramen, and an easy 1-person meal. It uses instant rice noodles, and you can get brands that are GF.

( more )

rosefox

My preferred brands: Barilla noodles, Cucina Antica tomato basil sauce, Kite Hill ricotta, Miyoko's Creamery mozzarella. Homemade will do fine for everything except the noodles, and if you can figure out how to make the noodles too, go for it!

Ingredients

1 box GF oven-ready lasagns noodles (should contain 16 noodles)
6 cups tomato sauce
12 oz almond ricotta
16 oz non-dairy mozzarella
fully cooked fillings of choice (we like two cups of sauteed spinach plus a pack of Shady Brook Farms sweet Italian turkey sausage)
olive oil or cooking spray

Equipment

Oven
Measuring cup
Spoons
9 x 13 baking dish
Aluminum foil

( Instructions )

Current Mood: satisfied

mific

Soba noodles can be GF as they're made of buckwheat, and they're good for one-person meals, as they often come in packs with handy individual serves, like this:
( more here )

rosefox

This makes a fairly dense, substantial cake that is plenty for one person's breakfast, especially if you add sliced banana on top or scramble an egg on the side. For a shareable cake, double the ingredients, use a four-cup pitcher, and increase the microwave time to 3 minutes 15 seconds. I've tested this recipe with both GF Bisquick and Bob's Red Mill GF pancake mix, and it's worked great both times.

I highly recommend using maple sugar rather than white sugar. I haven't tried it with brown sugar but that would probably be good too.

For a vegan cake, omit the egg or replace with applesauce, and use maple sugar or another vegan sugar. Re the [whatever]-free tags, of course that will depend to some extent on the mix you choose, so shop carefully!

6 Tbsp gluten-free pancake mix
0 to 1.5 Tbsp sugar or maple sugar, depending on the mix and your sweet tooth
3 Tbsp oil
4 Tbsp milk (dairy or unsweetened non-dairy)
1 large egg
0.5 tsp vanilla
12 blueberries or 1 Tbsp raspberry jam

In a two-cup microwave-safe pitcher or large (at least 14 oz.) mug, mix the pancake mix and sugar with a wooden spoon. Add the oil, milk, egg, and vanilla, and beat well with the spoon. Mix in blueberries, or drop jam into the center of the batter. Microwave for 2 minutes or until fully cooked.

Current Mood: full

rosefox

This recipe is adapted from The Non-Dairy Evolution Cookbook by Skye Michael Conroy, which is incredible, and anyone who's ever wanted to try making their own dairy alternatives should immediately get it. (Support a queer vegan self-published author!) The sauce is sort of halfway between the Golden Cheddar Sauce and the Sauce Fromage Blanc. It has a nutty flavor from the nutritional yeast and a tang from miso and vermouth; it's not gruyère, but it hits the same spot. Freshly grated nutmeg and fresh thyme complete this rich and flavorful dish.

The sauce is definitely a sauce, with a creamy texture. If you want a gooey texture that's more like melted cheese, try increasing the tapioca flour.

This can be made with any pure non-dairy milk that consists solely of a bean, nut, or grain and water—no thickeners, no sweeteners. I use Westsoy soy milk. For the wine, I use extra-dry vermouth; if you don't use alcohol in cooking, you can leave it out. I very strongly recommend using freshly grated nutmeg and fresh thyme rather than the stuff in a jar.

In a 9" x 12" pan or large casserole dish, you should get about three layers of potatoes. Use an 8" or 9" square pan or 9" round pan for more layers.

This quantity of ingredients makes enough for six to eight people.

Ingredients

2 lb Yukon Gold or other yellow or white potatoes
water
2 tsp salt
1–2 tsp non-dairy butter or margarine
freshly ground pepper
grated nutmeg

Sauce
1.75 cup pure non-dairy milk
.25 cup tapioca flour
.25 cup nutritional yeast flakes
.25 cup vegetable oil
1 Tbsp mellow white miso paste
1 Tbsp tomato paste
.5 tsp fine sea salt or kosher salt, or more to taste
2 Tbsp very dry white wine or sherry
1 tsp minced fresh thyme leaves or .5 tsp dried
grated nutmeg to taste

( Equipment and instructions )

Current Mood: full

indywind

Tarka dal or lentil soup with fried spices is what I'm eating this week as a change from US-typical holiday leftovers. It's deliciously warm and comforting, and with a grain-based accompaniment makes a filling vegetarian (optionally vegan) meal, ready in about 45 minutes, mostly unattended. The recipe is very forgiving of substitutions and quantity adjustments, so consider these an approximate suggestion and feel free to adapt to your taste or what you have available.

Ingredients:
Red lentils (~2 cups for 4 generous servings; brown lentils or mix of brown lentils and yellow split peas also work)
Water + salt to taste, and/or veg or chicken broth (2-3 cups per cup of dry lentils used, depending how thick you like your soup)
Clarified butter/ghee, or light olive oil or other mild veg oil, or butter (1-3tbs)
Onion (yellow or white, to make ~1/4-1/2 cup chopped, or shallot)
Garlic (~1tsp-2tbs jarred or fresh minced or paste, not dry powder)
Ginger (ditto, or use jarred prepared garlic-ginger paste)
Whole cumin seeds (~1-3tsp, preferably mix of black (kala jeera) and brown(shah jeera))
Whole mustard seeds (~1-3tsp)
whole fenugreek seeds (~1/2-1tsp)
Garam Masala (~1-2tsp powdered) plus turmeric powder (1/2 as much); or curry powder
Optionally one or more of: generous handful fresh or frozen spinach; about a cup of coarsely chopped tomatoes, fresh or canned; fresh cilantro, coarsely chopped, up to 1/2 cup.

Directions
( behind the cut )

runpunkrun

These bars remind me of the bottom of a fruit pie. You know, where it gets a little soggy from the fruit so it's not light and flaky like the top crust? The crust is lightly sweet, and the raspberry filling is on the tart side. Adapted from Cherry Almond Oat Bars at Running With Spoons.

Ingredients:

Raspberry filling:

1/2 cup frozen raspberries, thawed, or fresh (~100 g)
1/4 cup raspberry jam

Crust:

1 cup blanched almond flour, packed (128 g)
3/4 cup oat flour (80 g)
1/2 cup granulated sugar (100 g)
1/4 tsp fine salt
1/3 cup unsweetened applesauce (80 ml)
1 tsp vanilla extract

Topping:

3 Tbsp rolled oats (21 g)

( recipe )

Questions? Ask 'em!

jesse_the_k

To maintain my berry-forward diet, I always have frozen blueberries and frozen cranberries on hand. This makes a nice snack or a light meal, for our August prompt of vegan-friendly.

For one serving

60g / 2/3 cup frozen cranberries
8g / 1 Tbs coconut flour
90g / scant cup frozen blueberries
30g / 1/4 cup nuts (walnuts, almonds, pepitas are all nice)

( make it so )

nerakrose

This recipe comes from this Danish foodblogger. It's vegetarian and can very easily be made vegan, and is delicious.

My housemate is Italian so I have been subjected to the "Spaghetti Bolognese IS NOT a real thing!" rant very often, but I served this for her and asked if it tasted like something from Italy, and she said yes, and that she was going to cook it for her vegan friends in Italy. So quality stamp of approval, I guess?

Serves about 6, can be frozen.
1 large onion
lots of olive oil (3 table spoons or so)
1 finely grated carrot
3 large cloves garlic
half a teaspoon chili flakes (optional)
1 tablespoon fresh thyme, chopped (or 1tsp dried)
a good lump of butter or vegan butter alternative
2 tbsp tomato puree (the thick concentrated kind)
1,5dl red wine
0,5dl cream or whole milk (optional)
400g passata (or a tin of chopped tomatoes)
2 bay leaves
1 vegetable stock cube or concentrated vegetable stock*
2dl water
130g beluga lentils (about 1,5dl)

* I believe she means those little tubs of gelatinous stock that Knorr makes. Fond 'du chef' I think they're called? Idk.

( Directions and notes )

runpunkrun

This month our focus is on plant-based foods! This means recipes that don't contain animal products or can easily be made vegan by a simple substitution, like using maple syrup in place of honey.

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe or product 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.

This prompt lasts all month, but it's only for inspiration and not a requirement. You can still post to the comm if it isn't related to this topic.

runpunkrun

I'd eaten my last popsicle, needed something cold, then remembered I had a bag of Trader Joe's mango chunks in the freezer and a recipe for mango sorbet! Adapted from David Lebovitz's The Perfect Scoop.

Ingredients:

24 oz frozen mango chunks, thawed
1/2 cup granulated sugar
1/2 cup water
1 tablespoon lime or lemon juice
1 tablespoon vodka or dark rum (optional)
pinch of salt

( recipe )

Questions? Ask 'em!

mific

I haven't had an efficient cooktop where a wok could be used for years and since Covid it's been worse as my glass cooktop broke and all I could get was a cheap plug-in element. It's slow and inefficient but it gets there eventually - only for slower cooking though, not stir-fries. So I often make an adapted 1-frypan meal that's hard to ruin.

( recipe here... )
The quantities above in an approx. 26-28" pan make two meals, or one for a hungry person.

nerakrose

This is a recipe I modified from a non-gf recipe from a Danish food blogger, and then I halved it because the og recipe yielded about 30 crackers and I'm just one person and can't eat that many. It's my first time even attempting this kind of baking and I think my crackers came out ok. There are photos below the cut.

Yield: about 12

150g seeds
25g oats
1 tsp coarse salt
1/2 tsp baking powder
115g gf flour
0,35 dl vegetable oil
1 dl water
rosemary to taste

( The rest of the recipe and photos )

( UPDATE )

( UPDATE 2 )

sonia

I ran across this Greek rice recipe by Mina Stone when I happened to have long grain brown basmati rice and rainbow chard on hand, so I gave it a try and it turned out great. Of course I made other substitutions, see below.

Ingredients
6 cups (175 g) Swiss chard leaves, roughly chopped
1 Tbsp olive oil
1/2 tsp salt
1 bunch fresh dill, roughly chopped (or dried dill, estimated 2 tsp)
1 cup (200 g) long grain rice, rinsed
1 lemon (or lemon-dill vinegar, which is what I had)

( recipe )

runpunkrun

These shortbread cookies are dense and buttery—without butter!—and have that fine, sandy texture you want from shortbread. They're super quick to make and you can do them as simple shortbread cookies or give them a different spin with a jam or chocolate center. Adapted from King Arthur Flour's Gluten-Free Almond Flour Shortbread Cookies.

Ingredients:

1 cup almond flour (97 grams)
1/4 cup powdered sugar (25 grams)
1/4 scant teaspoon salt
1/4 cup neutral tasting oil
1/2 teaspoon vanilla extract

Optional:

jam or preserves
chocolate baking discs
coarse sugar

( recipe )

Questions? Ask 'em!

jesse_the_k

These very crunchy crackers are made from sunflower, sesame and flax seeds, glued together with a little oil, honey, potato starch, rice bran, and water.

These are the neatest thing since, umm, sliced bread. They have actual flavor, the one thing missing from the last crackers I recommended.

MyGuy found them at Trader Joe’s, and I adore them. They work with my low-carb menus (just 3g net carbs for each cracker). They’re large enough to feel like an actual open-face sandwich. They’re sturdy enough to withstand toasting cheese on top.

Stock varies widely at TJs, so I tracked down their Norwegian manufacturer, SIGDAL BAKERI. Amazon sold me a case of 12 for US$77 — that’s $1.50 per cracker. While they were just as fresh as the TJ version, they’re shipped from Norway with no padding whatsoever. Each packet had at least one cracker shattered into more than 5 pieces. My local TJs charged $2.05 per cracker.

They’re clearly made by the same company, with subtle differences that I’m nerdy enough to detail behind the cut.

( details )

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gluten-free eats

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Page Summary

runpunkrun - Book Review: Bakerita, by Rachel Conners
mific - Cauliflower rice - South-east Asian style
jesse_the_k - Zippy Rhubarb Ketchup
mific - Coconut Keto Granola
rosefox - GF DF pasta bake +1 comment
mific - Liberate Foods GF Crumpets +3 comments
runpunkrun - Product Review: Trader Joe's Non-Dairy Frozen Dessert Chocolate Fudge Oat Bars +4 comments
sonia - Hila's Chocolate Mug Cake +4 comments
sonia - Teff Porridge with Dates and Honey +3 comments
mific - Instant ramen GF style
rosefox - Gluten-free dairy-free lasagna +1 comment
mific - Soba noodle salad for one +2 comments
rosefox - Pancake mix mug cake +2 comments
rosefox - Vegan GF potatoes au "gratin"
indywind - Soup: Tarka dal +1 comment
runpunkrun - Recipe: Vegan Raspberry Oat Bars
jesse_the_k - Summer Time Fruit Soup (Pudding)
nerakrose - Recipe: Beluga Bolognese +3 comments
runpunkrun - Prompt: Vegan Friendly
runpunkrun - Recipe: Mango Sorbet +1 comment
mific - One-pan veggie and protein stews
nerakrose - Recipe: gf crispbread/crackers +4 comments
sonia - Recipe: Greek rice with Swiss chard and dill +2 comments
runpunkrun - Recipe: Vegan Almond Flour Shortbread Cookies + Thumbprint variation +12 comments
jesse_the_k - Three Seeds plus Oats Make Delicious Norwegian Crispbread +3 comments

gluten-free eats

Entries tagged with diet: vegan-friendly

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Book Review: Bakerita, by Rachel Conners

Cauliflower rice - South-east Asian style

Zippy Rhubarb Ketchup

Ingredients

Ketchup is easy and fun!

Coconut Keto Granola

GF DF pasta bake

Liberate Foods GF Crumpets

Product Review: Trader Joe's Non-Dairy Frozen Dessert Chocolate Fudge Oat Bars

Hila's Chocolate Mug Cake

Teff Porridge with Dates and Honey

Instant ramen GF style

Gluten-free dairy-free lasagna

Soba noodle salad for one

Pancake mix mug cake

Vegan GF potatoes au "gratin"

Soup: Tarka dal

Recipe: Vegan Raspberry Oat Bars

Summer Time Fruit Soup (Pudding)

Recipe: Beluga Bolognese

Prompt: Vegan Friendly

Recipe: Mango Sorbet

One-pan veggie and protein stews

Recipe: gf crispbread/crackers

Recipe: Greek rice with Swiss chard and dill

Recipe: Vegan Almond Flour Shortbread Cookies + Thumbprint variation

Three Seeds plus Oats Make Delicious Norwegian Crispbread

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