gluten_free | Entries tagged with !: rice-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!

mific

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.

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... )

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

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!

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

mific

Apparently this is a “thing” on some social media at present - who knows why as it’s pretty basic and something I’ve made before across the years. But anyway, here’s my version of the recipe.

Prep Time: 15 mins | Servings: 6-8

( Read more... )

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

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

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... )

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

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.

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... )

mergatrude

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

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

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

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

runpunkrun

Goodie Girl Mint Cookies are thinner and, dare I say, mintier than a Girl Scout Thin Mint, but taste very much like the cookies I remember, right down to the occasional hit of salt in an otherwise unremarkable (but crisp) chocolate cookie. The chocolate coating is a bit greasy, but it's been a long time since I had a Thin Mint, so it's possible that's authentic as well. If you like(d) Thin Mints, you'll probably like these.

Each box has 24 cookies in a single sleeve, but I easily finished them off before they got stale.

Certified GF. Kosher.

Current Ingredients: confectionery coating (sugar, vegetable oil [palm kernel and/or palm], cocoa powder, processed with alkali, buttermilk, soy lecithin, natural flavors), gluten-free whole grain oat flour, cane sugar, palm oil, cocoa processed with alkali; contains 2% or less of: molasses, sodium bicarbonate, salt, inulin, soy lecithin, peppermint oil, ammonium bicarbonate.

reeby10

I recently discovered that Daiya took their recipes off their website. This is one that I had saved from them because my mom really likes it, so I thought I'd share. I've included my tried and tested adjustments here, but the original recipe is available via the Wayback Machine.

Ingredients:
4 medium zucchini
1 tbsp extra virgin olive oil
1 onion, diced
1 red bell pepper, diced
4 clove garlic, minced
1 can black beans, drained
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp chipotle powder
1 tsp salt
1 cup Daiya Cheddar Style Shreds

( Read more... )

sonia

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

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

( Quick brownies )

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

mific

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

( recipe here )

mific

I wasn't a kale fan until I tried these, which are an easy way to eat a lot of greens! They're a little fiddly the first time you make them, but once you figure out the quantities and timings for your oven or microwave, they're definitely low effort.

Ingredients:
big heap of kale (I had about 5 cups, initially, ripped up)
1 tbsp garlic olive oil (or regular olive oil)
sprinkle of salt
several grinds of black pepper
¼ tsp MSG or 1 tbsp nutritional yeast
a squeeze of lemon juice

( directions here )

mific

I have this low-effort way of making oatmeal, developed as I got fed up with burning it in saucepans on the stove, or having to stand over it stirring, and then all the tedious clean-up of the pot.

In a medium-to-large microwave-safe bowl (mine's about 8" across):
1/2 cup rolled oats (ordinary rolled oats/oatmeal - if you use steel cut oats you need to cook it almost twice as long or remember to soak it overnight first)
3 heaped tsps skim milk powder
1/3 tsp salt
1.5 cups cold water

Stir well until the milk powder is dissolved. (Stir it throughout this process with a spatula as that's what you'll eventually use to dish it up and it saves washing a spoon.) Then microwave for 3 min (my microwave is cheap and not very powerful so I always use it on full). Wander off and do something else. It's good if you forget the oatmeal for at least 30 min. It's now half cooked and soaked. Stir well, then microwave again for 2 min. (Longer cooking periods make it boil and splatter all over your microwave, and you don't want that!) Probably forget it again. When you remember it again, if it's cooled, can do another 2 min blast. If it's still hot, just 1 min at a time between stirrings. Repeat this a few times until it's as cooked as you like it. Use the spatula to get it into a serving bowl if you're feeling posh, or if not, eat it from the microwave bowl. Serve it how you like it - I like mine with cream and muscovado sugar - this also doubles as a dessert. :) Put the microwave bowl and spatula in the sink and fill with water. Wander off and do something else. They'll just need a quick rinse when you remember later.

sonia

I got a hankering for nutritional yeast, saw some that was labeled gluten-free at Trader Joe's, and went hunting for a recipe. This one for 30-Minute Cheesy Kale Chips at the Minimalist Baker looked good.

I did an even more minimalist version (below) that turned out fine, and I bet the original version is yummy if you can tolerate the full list of ingredients. I will admit to being impatient and tired and having some turnips I also wanted to bake, so I crowded the veggies on a baking sheet without patting them dry first, and my "chips" did not turn out crisp, for the most part. They still tasted good!

Got any other recipes you like with nutritional yeast as a condiment?

Ingredients

1 bunch kale leaves, approx 10 oz
2 Tbsp (1/8 cup) olive oil
4 Tbsp (1/4 cup) nutritional yeast (plus extra as a topping)
1/4 tsp salt
1/4 tsp white pepper

Oven at 300 degrees F.

( Recipe )

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gluten-free eats

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runpunkrun - Recipe: Strawberry (vegan) Buttercream Frosting
mific - Apple Nut Crumble (or any stewed fruit) +2 comments
mific - Muhammara (Roasted Red Pepper Dip) +2 comments
mific - Orange Almond mini muffins +5 comments
runpunkrun - Recipe: Focaccia Bread from Loopy Whisk +4 comments
runpunkrun - Recipe: Raspberry Baked Oatmeal Cups (fruit sweetened!) +2 comments
sonia - Product Review: Purely Elizabeth Ancient Grain Granola +2 comments
fred_mouse - Recipe: Rosemary and Walnut Scones
mific - Dense Bean Salad +3 comments
sonia - Product Review: Lovebird organic grain-free cereal +2 comments
mific - Multiseed & nut quickbread (very solid) +2 comments
mific - Steam-fried veg - with potatoes
sonia - Roasted fennel (and red onion, optional) +4 comments
runpunkrun - Product Review: So Delicious Coco Whip +3 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
mergatrude - Recipe: Almond Coconut Cakes
runpunkrun - Product Review: Goodie Girl Mint Cookies +2 comments
reeby10 - Recipe: Stuffed Zucchini Boats +1 comment
sonia - Flourless Brownies
mific - Black Bean and Sweet Potato Salad
mific - Kale chips - low effort greens
mific - Intermittent Oatmeal +4 comments
sonia - Kale chips with nutritional yeast +2 comments

gluten-free eats

Entries tagged with !: rice-free

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Recipe: Strawberry (vegan) Buttercream Frosting

Apple Nut Crumble (or any stewed fruit)

Muhammara (Roasted Red Pepper Dip)

Orange Almond mini muffins

Recipe: Focaccia Bread from Loopy Whisk

Recipe: Raspberry Baked Oatmeal Cups (fruit sweetened!)

Product Review: Purely Elizabeth Ancient Grain Granola

Recipe: Rosemary and Walnut Scones

Dense Bean Salad

Product Review: Lovebird organic grain-free cereal

Multiseed & nut quickbread (very solid)

Steam-fried veg - with potatoes

Roasted fennel (and red onion, optional)

Product Review: So Delicious Coco Whip

Ginger cakes

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

Banana Cream Cheese Cake

Recipe: Almond Coconut Cakes

Product Review: Goodie Girl Mint Cookies

Recipe: Stuffed Zucchini Boats

Flourless Brownies

Black Bean and Sweet Potato Salad

Kale chips - low effort greens

Intermittent Oatmeal

Kale chips with nutritional yeast

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