gluten_free | Entries tagged with !: dairy-free

This makes a pink frosting that tastes like jammy strawberries and can easily be made vegan. Adapted from Katarina Cermelj's Baked to Perfection.

Ingredients:

28 grams freeze-dried strawberries (about 2 cups)
265 grams powdered sugar, sifted (about 1¾ cups, measure and then sift)
310 grams salted butter (or firm vegan butter), softened (11 oz)
1-2 drops of food coloring (optional, for a stronger color)

( recipe )

Questions? Ask 'em!

runpunkrun

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.

runpunkrun

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

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

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... )

mific

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

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

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

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

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

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... )

runpunkrun

I've made Loopy Whisk's focaccia twice now and it has become my go-to focaccia bread. It has a crisp crust on all sides and a tender and chewy middle with an open crumb. I shove some sliced Kalamata and Castelvetrano olives in the top and they stay soft and don't dry out or burn in the oven and give the bread a nice salty/briny/greasy element.

I make it exactly as written and it looks just like the pictures. It instantly became my preferred method to make focaccia. Before I was routinely making Bakerita's focaccia bread in an 9 x 9 inch metal pan, and it was very good, but difficult to get out and the bottom never got crispy. Though it always crisped up nicely when rewarmed in the oven, so that's 100% down to the cooking method. There's nothing stopping me from making that recipe in a sheet pan except that it has rice flour in it, and I'm trying to cut back on my rice intake. The other focaccia bread that I've shared here before is Snixy Kitchen's focaccia, which did get crispy all the way around when I cooked in a 8 x 8 glass pan as it practically boiled in the oil, but it has to rise twice, and that really drags out the process.

Loopy Whisk's focaccia is rice-free and only rises once, in the pan. I put it in a quarter sheet pan lined with parchment paper, as recommended. I put that sheet pan on top of a heavy duty sheet pan that preheats along with the oven, and this helps give the bottom crust some extra heat and intensify the crunch. The dough expands to fill the sheet pan as it rises, then it shrinks away from the sides as it cooks, giving it a nice crust along the edge (unlike when made in a cake pan) and it literally slides right out of the pan.

All three of these focaccia breads taste great and, thanks to the psyllium husk, are very satisfying to chew. They're also easier to make than a loaf of bread, so if you've never made gluten-free bread before, but want to give it a try, this is a nice, low-stakes place to start. It helps a lot to have a stand mixer, and I do, but if you've got the verve, you can mix the dough by hand.

All three of these breads freeze well, too. I just wrap them in foil and stick them in a ziplock bag. Then when I want bread for dinner, I take out a portion and let it defrost on the counter before popping it in the oven to warm up. To reinvigorate the crisp of the crust, unwrap it first so it gets nice and toasty.

runpunkrun

I got two posts on focaccia bread coming at you. This is the first, written a while ago, back when this was the focaccia I was making all the time. I have a new favorite recipe, though, so stay tuned for that.

Bakerita's vegan focaccia bread is very similar to Snixy Kitchen's vegan focaccia bread, which I've written about here before, link goes to my post. Both are delicious, but I prefer the Bakerita one as it makes slightly more bread and takes half as long.

Snixy's version takes longer due to the double rise and it has a chewier crust because you blast it at 425°F for the first twenty minutes before reducing the heat to 350°F. Bakerita only has you rise the bread once, in the pan, so it cuts down on the mess, and the wait, and it has a more delicate outer crust. Because it rises twice, Snixy's version retains the finger holes you poke into the top for maximum verisimilitude. Bakerita also has you poke dimples into it, but they mostly swell shut in the oven.

Snixy gives you exact measurements for brown rice flour, sorghum flour, tapioca starch, and potato starch. Bakerita lets you wing it with the flours and starches of your choice as long as they add up to the right amounts, but Bakerita also has a gluten-free flour blend that's super easy to mix up and works wonderfully in this recipe. You just use 110g brown rice flour, 110g sorghum flour, 40g potato starch, and 40g tapioca starch. Both recipes use yeast and psyllium husk for rise and chew, though Snixy helps the leavening along with a small amount of baking powder.

But I don't see any reason why you can't play with the blend of flours in the Snixy bread, or let the Bakerita bread rise twice. These breads are so similar I'm sure what works for one will work for the other.

Also, I did try out the parchment sling I mentioned in my other post, but it causes the bread to pull away from the sides of the pan and foils me from getting nice, crispy edge pieces, so instead I just cut a piece to fit on the bottom and, in addition to oiling the pan, I pour a thin stream of oil around the edges of the dough, oiling it where it meets the pan. This does make the Bakerita focaccia soft and tender underneath, though, rather than the crisp crust of the Snixy.

fred_mouse

Purchased today, at the extravagant discount price of $3.50(AUD) for one pot of lumlum Thai Green Curry flavour pot noodles. These are labelled as vegan, non fried noodles, no preservatives, gluten free, no MSG. Product of Thailand.

caveat: It's been a while since I've had two minute noodles, and I'm not entirely sure if I've previously had pot noodles, so I don't have a good reference to compare these to. Plus, while the instructions say 'leave for five minutes' I left for significantly longer, because I forgot about them. Which is to say that my upcoming complaint about the texture of the noodles may be entirely unwarranted.

So: prep - getting in to the packaging was a little frustrating, as if there was a perforated tear line in the sealing plastic I didn't find it. Similarly opening the flavour sachet. Not recommended for people with hand issues.

Flavour: there was a generous amount of flavouring paste, it smelled great, and it was sufficient for the amount of water added. I ended up drinking it all before eating the noodles, and as a soup it was wonderful. Definitely the bit that I would want again. Importantly for me, this was really good flavour, not passable flavour with lots of salt to make it feel like more flavour. 5 star flavour.

Noodles: These were uncanny valley levels of wrong. Slightly flat rather than round noodles, the mouth feel was slightly gritty (this is commonly my experience with rice based products). Even if they weren't overcooked, these two complaints would still be there. Impossible to scoop out with the fork - after drinking the soup, I just supped them from the pot. Grudgingly, I'm giving the noodles 2 stars, because of the user error involved.

Overall: worth it as a one off. I really needed something as a pick me up, and buying a treat at this price was worth it. I would not be buying it as a regular item, partly because I don't really like 'cup' noodles (I do like two minute noodles in the pressed blocks. Yes, I realise they aren't functionally different). If you like cup noodles and you find them at a reasonable price, then I think I recommend them. 3.5 / 5 stars.

ingredients: brown rice noodles (74%) (organic brown rice flour, water), Green curry flavour paste (26%)(coconut milk, cane sugar, cumin, chilli, salt, lemongrass, garlic, shallot, galangal, tumeric, soybean, coriander, lime peel, citric acid).

runpunkrun

My recipe for baked oatmeal cups has changed a lot since I first posted it, but the other day I forgot to put the sugar in and accidentally stumbled onto something great for me, a person who doesn't tolerate sugar well in the mornings. These are sweetened only by applesauce, have a soft, chewy texture, and make a nice breakfast or snack.

Ingredients:

2 cups rolled oats (222 g)
1/2 cup oat flour (50 g)
1 1/2 tsp baking powder
1/2 tsp salt
3 large eggs
3/4 cup unsweetened applesauce (200 g)
1/4 cup water (55 g)
2 Tbsp oil (27 g)
1 Tbsp vanilla extract
2 cups frozen raspberries (200 g)

( recipe )

Questions? Ask 'em!

runpunkrun

These Pumpkin Pie Bars from Snixy Kitchen serve up pumpkin pie realness without having to make a pie crust!

You have two options for the crust, graham cracker crumb or shortbread. I went with the shortbread and it was flaky and buttery, with exciting hits of kosher salt. I didn't want to have to clean my stand mixer, so I used a pastry blender to cut the butter into the flour instead, which might have given it a bit more of a pastry vibe. It made a wonderful contrast to the silky smooth pumpkin custard.

Snixy gives some advice for how to make these dairy free, and I used Miyoko's salted plant milk butter in the crust and Country Crock's plant cream in the custard. Both worked really well, though if you're using a salted vegan butter and you're sensitive to salt, you might want to cut down on the kosher salt in the crust.

You can cook these in an 8 x 8 or 9 x 9 inch pan lined with parchment paper. I used a metal 9 x 9 pan, which I think was the right choice. The crust would have been a lot thicker in the smaller pan, and it was already pretty thick in the 9 x 9, more like a lemon bar crust than a pie crust. You parbake the crust, press it down to compact it, then pour the pumpkin custard over the top and put it back in the oven.

I baked the bars 40 minutes, then let them sit in the pan on the counter until completely cooled. After that I moved the pan to the fridge, but didn't cover it with plastic wrap because I didn't want any condensation to drip down onto the custard. I did, however, store them in the fridge that didn't have the turkey roast covered in raw garlic in it. *taps temple*

Now, I really value Snixy's recipes, but she doesn't tell you how TO GET THESE OUT OF THE PAN: I gently wiggled the parchment paper at the corners where the bars were touching the pan until they released, then, with help so that all four sides of the parchment paper were being lifted at the same time, swung them out of the pan and onto a cutting board. The custard didn't even wrinkle. I cut them while cold, using a sharp chef's knife, then plated them and let them warm to room temperature for service.

24 hours after making them, the crust was crisp and flaky and delicious. 24 hours after that, the crust had softened considerably, having absorbed moisture from the custard. It was still tasty, but no longer provided an exciting contrast to the softness of the custard as the whole thing was pretty soft. So you can easily make these a day ahead, but probably no more than that.

sonia

Following up on cereal snacks, I also like to snack on granola, but there's always that worry that the oats will be cross-contaminated. Purely Elizabeth granola uses organic certified gluten-free oats, and is made in a facility that processes soy, milk, eggs, peanuts, and other tree nuts.

The Chocolate Sea Salt flavor is crunchy, chocolate-y, and delicious. For some reason, it comes with added probiotics. To seem healthier, maybe? No soy lecithin! The salt isn't overly intrusive the way it is in some chocolate salt combos. A real treat!

Full ingredients: Organic Certified Gluten Free Oats, Organic Coconut Sugar, Organic Coconut Oil, Organic Fair Trade Dark Chocolate Chunks (Organic Cane Sugar, Organic Chocolate Liquor, Organic Cocoa Butter, Organic Vanilla Extract), Sunflower Seeds, Organic Puffed Amaranth, Cocoa Powder, Organic Quinoa Flakes, Cinnamon, Sea Salt, Organic Chia Seeds, Probiotic Cultures (Inulin, Palm Oil, Bacillus Coagulans GBI-30 6086).

The Pumpkin Cinnamon flavor is also crunchy, still pretty sweet, but less obviously dessert-like. The dominant note is cinnamon. It has pumpkin seeds rather than pumpkin flesh, so it's not really pumpkin-flavored. Also delicious.

Full ingredients: Organic Certified Gluten-Free Oats, Organic Coconut Sugar, Organic Coconut Oil, Organic Pumpkin Seeds, Organic Sunflower Seeds, Organic Puffed Amaranth, Organic Quinoa Flakes, Organic Chia Seeds, Organic Cinnamon, Sea Salt.

And I see on the Purely Elizabeth website that they now sell Chocolate Chip Cookie granola which looks pretty amazing, but I haven't had it. Has anyone here tried that?

fred_mouse

Over on my journal, I've typed up a recipe (with annotations) for Rosemary and Walnut Scones - this is a somewhat simplified recipe compared to the ones I've found in GF baking books.

Notes:

It uses sorghum and maize corn flour, because those are my flours of choice. I assume as long as some amount of 'sticky' flour is included, they'll come together fine
vegan option: replace the butter with oil; if I could get it I'd use macadamia oil; if I couldn't, I'd use rice bran oil.
my jug measure is probably 1.5 cups total

sonia

This is a cereal of small round o's that carefully never mentions Cheerios on the packaging. They're slightly smaller and slightly crunchier than I remember cheerios being, but they're a pretty good substitute. If you like putting any kind of milk over your cereal (which I don't), I bet these wouldn't get soggy too fast.

It says gluten-free right on the front, but then in small print on the side (I noticed after buying them) it says, "Made in a facility that also processes soy, dairy, wheat, eggs, sesame, and tree nuts." It also says "Top 9 allergen free" and "3rd party tested." So it's a judgment call. I don't think I would buy them again myself, especially since it's $7 or 8 for a 7 oz box.

There's a whole holier than thou "pure foods" blurb on the back of the box that I was willing to ignore, but it makes the facility thing even more annoying.

The plain unsweetened version has organic cassava flour, organic coconut oil, and sea salt. They have a slightly sour taste that must come from the cassava, but it's a fine plain snack.

The cocoa version has organic cassava flour, coconut flour, organic coconut sugar, organic cocoa powder, organic coconut oil, organic vanilla extract, and redmond real sea salt. These are a great chocolatey snack! I would really be tempted by these if it weren't for the facility thing.

I bought the cinnamon version a while ago and wasn't so impressed with that one, but I gave these other flavors a try because they were on sale.

Company website: https://lovebirdfoods.com

runpunkrun

Pamela's Bread Mix: This bag has all the dry ingredients you need to make one loaf of bread, including a little packet of yeast. You just add water, eggs, and oil, throw it in the stand mixer for three minutes and then squeegee it into a loaf pan. The batter is thick and sticky and stays where it's put, so you'll want to smooth out the top with wet or oily fingers to get a nice, even crust. Maybe even press down the batter around the edges of the pan so that it's lower than the center and creates a domed top when it bakes.

The instructions are the bare minimum—no explanation of how you can tell it's done, or how to store it once it is—but it does give directions for making this bread in a bread maker or an oven. There are also instructions for how to turn this mix into dinner rolls (it's the same, only you bake it in muffin cups), and four variations on the plain loaf: molasses, 3 seed, cheese, and herb bread.

It smells really nice while it bakes and creates a firm loaf with the texture of a quick bread, dense with no chew. It tastes slightly sweet and slightly sour in a way that reminds me of baking soda, but as it includes none, I guess we're going to have to blame the millet, which can give baked goods an earthy, slightly burnt taste.

This is dairy free, easy to make, and probably easy to find (I found it in the "natural" section of my local Kroger analogue), but it doesn't have much flavor and I missed the chewiness I get from breads made with psyllium husk. And I still had to clean up the kitchen afterwards! All in all, I'd rather buy a loaf or, sigh, bake one from scratch.

Current Ingredients: Sorghum Flour, Tapioca Flour, White Rice Flour, Sweet Rice Flour, Brown Rice Flour, Evaporated Cane Sugar, Inulin, Millet Flour, Honey, Rice Bran, Sea Salt, Xanthan Gum, Yeast Packet (active dry yeast).

Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Their products are produced on equipment that processes tree nuts, coconut, eggs, soy, and milk.

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,

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... )

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).

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runpunkrun - Recipe: Strawberry (vegan) Buttercream Frosting
runpunkrun - Recipe: Honey Cornbread from Minimalist Baker +2 comments
runpunkrun - Product Review: Heavenly Hunks +2 comments
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runpunkrun - Recipe: Pumpkin Pie Bars +2 comments
sonia - Product Review: Purely Elizabeth Ancient Grain Granola +2 comments
fred_mouse - Recipe: Rosemary and Walnut Scones
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mific - Hot Asian Potato Broccoli Salad
runpunkrun - Product Review: So Delicious Cookie Dough Non-Dairy Frozen Dessert +3 comments

gluten-free eats

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Recipe: Strawberry (vegan) Buttercream Frosting

Recipe: Honey Cornbread from Minimalist Baker

Product Review: Heavenly Hunks

Book Review: The Elements of Baking, by Katarina Cermelj

Chilli Con Carne Veggie Stew

Black Bean Salsa Soup

Muhammara (Roasted Red Pepper Dip)

Coconut cream rice pudding

Recipe: Crispy Waffles from Snixy Kitchen

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

Orange Almond mini muffins

Recipe: Focaccia Bread from Loopy Whisk

Recipe: Vegan Focaccia Bread from Bakerita

Product review: lumlum Organic Instant Noodles

Recipe: Raspberry Baked Oatmeal Cups (fruit sweetened!)

Recipe: Pumpkin Pie Bars

Product Review: Purely Elizabeth Ancient Grain Granola

Recipe: Rosemary and Walnut Scones

Product Review: Lovebird organic grain-free cereal

Review: Pamela's Bread Mix

Product Review: Goodie Girl Birthday Cake Sandwich Cookies

Product review - Love more Custard Creams

Multiseed & nut quickbread (very solid)

Hot Asian Potato Broccoli Salad

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

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