gluten_free | Entries tagged with content: resource

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

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

mific

These are a few I sometimes watch on Youtube.

Rainbow Plant Life: (Nisha Vora) the most straight-forward and practical. Lots of useful recipes, reasonably easy to make, and some good tips for quick meals and planning ahead.

Derek Sarno: an ex-chef gone vegan. Can be a bit cutesie (e.g. voiceovers from his gorgeous black lab), but good recipes, well explained.

Gaz Oakley: a young UK chef who turned to gardening and vegan cooking to get out of the restaurant rat-race. Older episodes have a bit more cooking - he covers all aspects of his lifestyle. Can be fairly cheffy with the details and prep, might be hard to replicate at home.

sonia

A friend highly recommends Chocosphere, chocosphere.com, online purveyor of fine and ethical chocolate, with a 'Maker Labels as "Gluten-Free"' checkbox as one of their product filters. You can also filter for soy-free, dairy-free, etc. They're just south of Portland, OR and also offer local pickup.

My friend says, "Joanne and Jerry Kryszek, the absolute gems who own it are retiring so the business may be going away. I don’t know of another one like it. They have curated literally 100's of brands over the decades I’ve been a customer. Their chocolate selection, service and impeccable shipping will be sorely missed."

Get your Guittard chocolate, etc. while you can!

ETA: Last I heard, a family member of the current owners will be taking over the business, so it will stick around.

runpunkrun

Flat, sticky, limp, burnt, wobbly, dry, gritty cookies? Fearless Dining has you covered with Gluten Free Cookie Baking Disasters and How to Fix Them, offering multiple causes for each problem and detailed advice on how to fix it. For when you just can't give up on a recipe.

I found this site because I recently made some really abysmally flat chocolate chip cookies, like suuuuuper flat, and angrily went looking for answers. In my case, the answer was: GF flour mixes all perform differently (I knew this and thus normally avoid recipes that call for a generic "GF flour mix"), and flour mixes with a higher starch content spread more (not sure I knew this), and those with milk powder really spread (whoops).

Since it was too late to adjust the dough by adding a bit more flour I solved my problem by baking off the rest of my cookies in silicon muffin cups, which created a delicious deep dish choc chip cookie type situation. Not a fix suggested by this website, but you gotta do what you gotta do.

runpunkrun

It's spooky season! Which means I've collected a bunch of spooky recipes...mostly from Texanerin. All descriptions come straight from the recipes, as I've made none of these, just liked the looks of them.

Black Ice Cream: This black ice cream is an easy, egg-free recipe that's free of food coloring and super simple – you just blend everything in a blender! It tastes like an Oreo wafer, thanks to black cocoa, and can be made traditionally with heavy cream and sugar, but it can also be made vegan, keto and paleo.

Spiderweb Brownies: These spiderweb brownies are super fudgy when refrigerated, gooey at room temperature, and topped off with chocolate ganache and white chocolate spiderwebs. Includes several well-tested gluten-free options. They're also easy to make dairy-free, if desired.

Jack Skellington Cake: This Jack Skellington cake has an ultra-moist chocolate cake base with vanilla cream cheese and black cocoa cream cheese frosting. The stripes are surprisingly easy for someone with no decorating skills, as is the Jack Skellington face. Has a tested gluten free option.

Mummy Cookies: These mummy cookies get their black color and Oreo flavor from black cocoa and not food coloring! They're naturally eggless but have a fantastic texture. With two gluten-free options.

Edible Googly Eyes: Homemade vegan eyeballs for decorating cookies, cupcakes and more!

Halloween Popcorn Mix: This SPOOKY mix of popcorn and candy is perfect for your next Halloween gathering!

mific

I discovered a young UK Youtube chef I like who makes scrumptious plant-based recipes. This is his GF playlist.

Many of these use plant-based milks, coconut yoghurt and cream, etc, instead of dairy. One vid is about making plant-based milk at home (but note there are a few "milking my nuts" jokes to endure - he's young!)

Anyway, he makes yummy food with restaurant-level attention to detail and presentation, and I recommend him. In the notes under each video there'll be a link to the recipe on his website.

jesse_the_k

Andrew Rea at Basics with Babish takes a scientific dive into "My Ultimate [Chocolate Chip] Cookie." He makes control cookie batches! While his samples all use standard flours, I’ve seen recipes posted here that match with his insights:( five great ideas and two terrible ones )

Full recipe and directions at his site: https://basicswithbabish.co/basicsepisodes/ultimate-cookie

( The YouTube video with pro captions: )

Please share your cookie wisdom.

jesse_the_k

I’ve been benefiting from runpunkrun’s cookbook reviews since 2017. While Punk has reposted some here, I wanted to shine light on the others as well. These posts have taught me how to evaluate a cookbook as a tool.

Is the title accurate?
What measuring system does it rely on?
Do the instructions provide all the information needed?
Are there pictures to teach the reader what success looks like?
Is the timing information true?
Are there storage suggestions?
Will the index help the reader find what they’re after?

runpunkrun has reviewed so many! Two overview posts from 2018 give the big picture:

Forty cookbooks considered in February 2018

Various gluten-free cookbooks that aren't terrible

For now, here's a bunch of gluten-free cookbooks that aren't terrible but for whatever reasons don't fit my needs. If you're in the market, all of these are worth a look. I still have some of them checked out from the library—like the two almond books, My Paleo Patisserie, Pure Delicious, and Martins's Learning to Bake Allergen-Free—as they're worth having around as long as they're free.

Maybe one of these categories is you?

Basic

Almond-Based Eating

Self-Proclaimed Paleo

Gluten Free and Grain Free

Gluten Free and Milk Free

Gluten Free and Dairy Free

Gluten Free and Vegan

So You’ve Got a Ton of Food Allergies

Whole Grains, Whole Foods, Whole Raw Foods, Etc

All practical and useful. The March follow-up, on the other hand, made me cackle with glee like a drunken turkey:

Miscellaneous underperforming gluten-free cookbooks sorts another forty works in seven categories.

Require a custom flour blend

Require making your own flour

Call vaguely for “all-purpose gluten-free flour”

Don’t require custom flour blends but have other problems

Require moving into Bob’s Red Mill in order to have all the necessary ingredients on hand

Actually Contain Gluten

Too Goddamned Obnoxious to Deal With

runpunkrun

This book by Lisa Stander-Horel and Tim Horel was a nice surprise. I flipped through it when I first brought it home from the library, noted it used a custom flour mix, and dumped it on the coffee table where it sat for two months before I finally picked it up again.

Turns out the custom flour mix is just superfine brown and white rice flour and tapioca starch in a 2-1-1 ratio, and they give you a chart about how many cups/grams of each are in 1, 2, 3, or 4 cups so it's easy to just make as much as you need. And then I noticed that a number of recipes were labelled "dairy-free," which I wasn't expecting at all. And instead of soy or coconut products, for the most part those dairy products are replaced with almond milk, vegetable oil, or shortening. In short, things I can eat.

Added to that, it has a great color photo for every recipe, head notes, measurements in grams and U.S. volume, and a thorough index. It even has a Jewish Holiday Baking Chart that indicates which recipes are appropriate for which holidays. The only place it's lacking is in storage advice.

Ingredients are pretty standard: the flour mix, superfine sweet rice flour, almond flour, xanthan gum. Stuff you'll probably have around if you do any gluten-free baking. The breads are a little trickier, as they call for some specialized ingredients like Expandex modified tapioca starch, sparkling mineral water, pectin, and guar gum.

Recipes are traditional Jewish favorites, as well as gluten-free versions of popular cookies like Oreos, Mallomars, Fig Newtons, and black and whites. It has three different pastry crusts—a butter crust, a cream cheese crust, and a dairy free crust—all interchangeable. There's a whole chapter of baked donuts—including a baked sufganiyah. At least six versions of challah, which, while the crumb doesn't look like challah at all, still looks great, like an English muffin bread kind of structure, with good lift and a lot of holes. The savory chapter has kugels and quiches, latkes, and challah cornbread stuffing. There are also cakes, crackers, pastries, matzo, candies, and some recipes to use with boxed cake mixes.

If you like the sound of that, Stander-Horel's website is also worth checking out, though you're going to have to use the Wayback Machine to get there, but it's been pretty thoroughly crawled: The Gluten Free Canteen. It has a ton of great recipes that aren't in the book—including breakfast things, which the book doesn't cover. A lot of the recipes are dairy free too, and they have a number of grain-free recipes as well. Your best bet is to check out the recipe index by category. Like the book, the blog uses a custom flour mix, but like I said, there are only three ingredients and it's easy enough to just make whatever you need.

Thanks to the blog, I now have recipes for chocolate chip maple cookies, triple ginger cookies, spicy gingerbread boys, gingersnaps, snickerdoodles, and a blueberry streusel coffeecake. All dairy free, and all made with vegetable oil or shortening.

This review appeared on my journal in a slightly different form.

runpunkrun

This month let's share our favorite gluten-free resources!

To fill this prompt, you can:

Slide into the comments of this post and share a link to a blog, cookbook, website, or other resource and why you like it.
Post a review of a cookbook or other resource to the comm.
Try a resource someone has recommended!

This prompt lasts all month, but it's only for inspiration and not a requirement. You can still post anything you like during this time as long as it meets the community guidelines.

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

mific

Pavlova and a keto pav option
In NZ pavlova is a holiday standby, for Christmas dinners. The anti-chef (Jamie, who also does funny vids where he works his way through Julia Childs's cookbooks) had a go at making a pav, here. (note that to make it low carb you need to sub the sugar for powdered Swerve or erythritol, NOT allulose as allulose makes crumble toppings and meringues go soft)

That one's not specifically low carb but here's a recipe that is

Keto Hot Cross Buns
Here's a video that looks good: keto hot cross buns

Keto Pumpkin Pie Battle - testing two recipes, is here.

leecetheartist

For those in Western Australia, check out https://www.coeliac.org.au/s/join-now/gfexpo where if you join the Coeliac Society, you get a bunch of free stuff at the moment and tickets to the expo.

mific

Keto-Friendly recs:

Here are some Keto-friendly sites and a product, that I like for desserts. Not all the recipes are specifically labeled as GF but keto-friendly stuff usually is GF, so most of these recipes will be okay. Ketosert's flourless ones, especially, but most of these are very much not dairy or egg-free.

Keto upgrade - the chef here used to be a restaurant pastry chef and she uses her skills to adapt recipes to be both keto-friendly and maximally yummy. But note that she sometimes uses added wheat gluten in recipes, so avoid those.

Ketoserts is an old favourite whose vids are nicely brief, with soothing music and reasonably simple recipes. The channel is all baking, much of which is cakes, cookies, etc. Also, watch out for recipes with added wheat gluten.

Horley's low-carb protein 33 bars - I'm able to get these through my online grocery delivery, and they should be available elsewhere I imagine. They're all GF. My fave is the salted banana caramel one but they're all good for a treat or "dessert". They make me feel like Rodney McKay snatching a power bar in a crisis to stave off hypoglycaemia!

Also, a good way to have keto-friendly strawberries is to dip them in low-carb maple flavoured syrup (sorry, Rodney!). I use Queen sugar-free maple flavoured syrup which is available in Aussie and NZ, and another brand option is Lakanto monkfruit-sweetened maple flavored syrup. Both brands taste the same to me and go well with slightly tart strawbs. Add some whipped cream, if you want. These syrups are also excellent on pancakes.

Non-Keto recs:

Brian Lagerstrom isn't a GF chef, but he does great recipes with a chef's expertise that are aimed at home cooking, and some of them are easily made GF by using GF graham-type crackers/biscuits and GF flour. Like this cheesecake one, or his pumpkin (squash) pie. And his mango rice pudding is both utterly delicious and completely GF.

Another fave presenter is Adam Ragusea but he also isn't focusing on GF so you'd have to adapt the recipes with GF flour. His no-torch creme brulee is fully GF though, and fairly easy to make. His hot chocolate with honey marshmallows is also GF, as is his macaroons recipe (note that there's a lot of excited shouting as he challenges "perfect macaroon" notions). Also he has a good home-made ice cream recipe that is of course GF and only requires lots of ice and a hand mixer.

mific

I thought I'd share this resource, in case anyone else uses the Paprika app to store GF recipes - I posted before about how useful it is. Probably I'm really slow to realise this, but for quite a while I only downloaded recipes from websites. When I located a good recipe on Youtube I laboriously hand-edited it into Paprika, which was a huge pain as Youtube prevents any copying of the notes field by the poster - which is where the recipes are set out fully.

But I recently discovered that Paprika is clever enough to be able to suck the recipe out of a Youtube link. Just paste the link into Paprika's browser and hey presto! So easy, and you get a pic as well. Couple of screenshots below to demo this.

( see pics ... ) Note that this only works if the YouTube vid does have detailed notes in the info column. :)

mific

I made a quick graphic to remind myself what the basic rules for the paleo diet are. I don't follow it myself as I limit carbs and don't agree with all its ideas (like the no dairy rule), but some paleo principles like fresh foods, organic/free-range, healthy fats and minimising sugar seem sound.

( graphic here... )

(I think 'small fruits' means 'a little fruit', esp. berries)

Plus, here are some YouTube paleo recipe vids that look good.

Three one pan meals
GF paleo breakfast recipes
Three dinner recipes
Four 10 min meals
Paleo cinnamon rolls (and the recipe for printing - note that the intro to the recipe contains talk about weight)
Paleo pumpkin bread (and the recipe for printing)
Paleo skillet banana bread cookie

blood_of_tiamat

Over the past four months, I have been trying and comparing various brands of puffed rice, some of which claimed to be GF and others which listed no allergen information. I found three brands that are indeed GF, as well as being very cheap! All of them can be ordered online. Results under the cut.

( Read more... )

Current Mood: pleased

jesse_the_k

Until I got some experience under my belt eating gluten-free on the road, I was an anxious traveler. In hopes of sharing calm to our community, let’s post places we’ve had positive experiences.

If your searching skills are limber, looking for "name of restaurant" + "allergen" usually leads to a GF menu or a list of which things to avoid.

Find Me Gluten Free helps locate those wonderful unicorns: the dedicated GF restaurants, as well as limiting one’s search to locals and/or national chains.

Here’s the good news in Portland:

https://www.findmeglutenfree.com/us/or/portland

They collate ratings and comments from users; they post users’ bad experiences; they offer smartphone apps at an annual $20 subscription.

jesse_the_k

Jodi Ettenberg legalnomads has very sensitive celiac disease, and spent almost a decade eating her way around the world. I learned a lot from her thorough blog on Gluten Free Travel: Eat Safely As a Celiac, Anywhere in the World

When I started this blog, I traveled with gluten free restaurant cards that I found and purchased online.

The problem is, I still got sick when I used them as I traveled.

So I decided to build my own, with long guides to accompany them.

https://www.legalnomads.com/gluten-free/

Yes, the page begins with country-specific translated digital downloads which cost US$9, BUT there’s also tons of good free info in English. For example,
Gluten Free in NYC
GF Vietnamese Food in Ottowa

Unfortunately, Jodi was disabled in 2018 (more details on her blog) so her travels have stopped for now — there’s still lots of great info there.

mific

I recently discovered this app Paprika 3 - there are versions for iPhone/iPad, android, PCs. For iPad the app's cheap ($4.50) - costs a little more for PC but still under $15 (but there's apparently a sale on at present, so I'm not sure if that'll go up a little). So far I've just used it on iPad.

You may already know it but I hadn't encountered it before. It's a recipe organiser - it downloads recipes from websites.

( Read more... )

In short, I really like it and think it's very useful.

jesse_the_k

Adam Ragusea aragusea was a public radio reporter, is now a journalism professor, and has recently become a YouTuber talking about home cooking with a healthy dose of science. I was thrilled by last year’s Alternative Starches: How to thicken sauces without flour. He demonstrates making gravy with

flours: rice, potato, and corn (US: corn starch)
starches: tapioca, arrowroot
gums: xanthan and agar agar.

He also explores how some gums maintain their staying power at all temperatures, which finally explained why wheat flours sometimes show up in ice creams.

( Context, content notes, embedded video )

Have you made fat-and-flour based sauces with gluten-free ingredients? Which flour did you use? Please share any hard-won lessons or handy tips.

rafiwinters

Hello fellow gluten-free people. I want to upgrade my baking skills. Right now that's taking me in the direction of gluten-free crackers, flatbreads, etc. So... can you recommend good recipes, preferably fairly easy ones? That use pre-blended GF flour as opposed to needing to blend different flours etc. to make your own? I would be so happy.

I have Googled for these already, so I guess what I'm looking for are your favorite ones available on the interwebz and/or any you got from a cookbook or from your own sweet brain. Thanks so much!

j00j

I'd like to send a gluten free care package to a friend, preferably without resorting to the large retailers known to be engaging in unsafe labor practices at this time. Would love to support a small business.
What are good places to order a nice selection of gluten free goodies (cookies, crackers, other ready to eat/shelf stable items only-- friend is not able to prepare foods). Other dietary restrictions are no caffeine (including chocolate, alas) and no artificial sweeteners.
Schaer website is unfortunately broken-- I can't check out! Ideas?

goddess47

I've never poked around there before, but the Open Library (a project of The Internet Archive) has a series of library books for borrowing... for free.

There's 507 (!) books tagged as 'gluten free' that you may be able to borrow for a 2 week period. You can start here: https://openlibrary.org/subjects/gluten-free_diet.

The books are from a number of different years and, because it's a library, there's no evaluation of the book or whether the recipes are good / bad / indifferent.

Some of the books are downloadable from the site, some may refer you to co-operating online libraries and/or refer you to local libraries where you can get the book in hard copy. So not every book is online, but it will tell you where you can get it.

There are also encrypted Daisy downloads for authorized users with NLS keys. (If you understand that sentence, it's for you! If not, it's an accessible print/audio version of a book for folk who have provided appropriate documentation of their disability. Check it out.)

A number of books also have a 'read aloud' option, so you can listen instead of have to read. That's probably not so handy in a cookbook, but it's a general option in the Open Library.

But if you're looking for new food ideas (especially for the upcoming holiday season) or just looking for something different, there may be something there for you.

And if you're not looking for cookbooks but for books in general, check out the Open Library. It has more recent books than the Gutenberg Project, which has only books where copyright has expired.

nerakrose

Parchment Paper History: How We Got Paper Perfect for Baking

Paper That You Bake

What the heck is parchment paper, where did it come from, and why is it such a prominent baking aid these days? So many questions—here’s my attempt to answer.

Written by Ernie Smith on Nov 21, 2019

In reference to a discussion about parchment paper earlier in the year in this community. US-centric article.

nerakrose

Calling UK residents! I'm moving to the UK in September. (Scotland, to be precise, and I will be in a big(ish?) town so should be able to get a good variety of stuff?)

What I'd like to know is what kind of GF stuff is available, and which shops are most likely to carry it? (And also so I know which store managers to badger about ordering stuff in if my local shop doesn't carry it :D)

- Can I get fresh GF pasta (not dry) ?
- Can I get fresh GF bread (not frozen)?
- Which brand of GF flours are your favourite (and where do I get them?)
- Does anyone remember which shop carries the double/triple chocolate chip cookies that come in a black and purple box? They are very good and I want a pack as soon as I get there, lol.
- Any other tips for me?

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gluten-free eats

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runpunkrun - Resource: The Loopy Whisk RSS feed
mific - Some Vegan cooks +2 comments
sonia - Chocosphere: mail order gluten-free chocolate +1 comment
runpunkrun - Resource: Gluten-Free Cookie Troubleshooting Guide +7 comments
runpunkrun - Resource: Halloween Recipes +4 comments
mific - Gaz Oakley, vegan chef
jesse_the_k - "Basics with Babish" explains Baking Better Cookies +2 comments
jesse_the_k - How to read a cookbook: runpunkrun delivers helpful analysis and humor +2 comments
runpunkrun - Book Review: Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen +2 comments
runpunkrun - Prompt: Resources +3 comments
mific - Some Keto-friendly holiday dessert video recs
leecetheartist - Gluten free expo this weekend in Perth. +1 comment
mific - Dessert recs: Youtubers, and a few product recs +1 comment
mific - A Trick With the Paprika App +4 comments
mific - Paleo vid recipe recs and a resource +5 comments
blood_of_tiamat - My Gluten-Free Puffed Rice Quest +4 comments
jesse_the_k - Resource: Reliably GF Restaurant Chains +3 comments
jesse_the_k - resource: Legal Nomads on Eating Safely As a Celiac, Anywhere in the World +1 comment
mific - Paprika 3 recipe organiser +2 comments
jesse_the_k - Video Exploring Gluten Free Gravy +24 comments
rafiwinters - recipes for GF flatbreads, crackers, etc.? +16 comments
j00j - Favorite US retail goods/retailers? +5 comments
goddess47 - Gluten-free Cookbooks galore! +1 comment
nerakrose - Parchment Paper History: How We Got Paper Perfect for Baking +4 comments
nerakrose - Request: GF stuff in the UK? +12 comments

gluten-free eats

Entries tagged with content: resource

Navigation

Resource: The Loopy Whisk RSS feed

Some Vegan cooks

Chocosphere: mail order gluten-free chocolate

Resource: Gluten-Free Cookie Troubleshooting Guide

Resource: Halloween Recipes

Gaz Oakley, vegan chef

"Basics with Babish" explains Baking Better Cookies

How to read a cookbook: runpunkrun delivers helpful analysis and humor

Book Review: Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen

Prompt: Resources

Some Keto-friendly holiday dessert video recs

Gluten free expo this weekend in Perth.

Dessert recs: Youtubers, and a few product recs

A Trick With the Paprika App

Paleo vid recipe recs and a resource

My Gluten-Free Puffed Rice Quest

Resource: Reliably GF Restaurant Chains

resource: Legal Nomads on Eating Safely As a Celiac, Anywhere in the World

Paprika 3 recipe organiser

Video Exploring Gluten Free Gravy

recipes for GF flatbreads, crackers, etc.?

Favorite US retail goods/retailers?

Gluten-free Cookbooks galore!

Parchment Paper History: How We Got Paper Perfect for Baking

Paper That You Bake

What the heck is parchment paper, where did it come from, and why is it such a prominent baking aid these days? So many questions—here’s my attempt to answer.

Request: GF stuff in the UK?

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