gluten_free | Entries tagged with flavor: savory

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... )

mergatrude

It's autumn by the calendar, but summer has lingered long enough for late plums to still be excellent! Time to make cake! Specifically, this flourless almond, plum and orange blossom loaf

I also just posted to my own journal with my recipe for roast pumpkin and kumera soup, which is the colour of the season! :)

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... )

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).

mific

I'm signalboosting this multigrain bread recipe

cupidsbow recently posted as it seems that people here might be interested. I haven't made it yet.

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... )

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.

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... )

nerakrose

this is not a potato post 👀

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

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

( ingredients, recipe, and photos )

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

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

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

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... )

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.

nerakrose

Warburton's (UK) has just come out with a new product: soft pittas. I came across them by chance in Tesco the other week, looking for something else, and decided to grab them as they did (through the plastic packaging) definitely seem very soft.

positives:
- they freeze well. I stick them in the toaster directly from the freezer for about 2 minutes, they heat through and soften perfectly
- they have an actual air pocket like a real pitta!! none of that dense flat bullshit from other brands
- hold together very well, easy to cut and fill
- soft!!
- they claim to be high in fibre, without getting too tmi about my digestion about it I would say that's true

negatives:
- needs a bit more salt, it's a bit on the bland side

these are very versatile and I've gone through four packs in two weeks already, I just can't stop eating them. I use them as sandwich bread a lot, I've been wanting a good GF replacement for pågen skærgårdsbrød for a while and this is hitting that sweet spot for me.

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... )

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 )

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 )

sonia

This recipe has endless variations (see notes at the end), and here's one version that has been turning out well. The nigella seed (an Ethiopian spice) and fish sauce (recommended by a Vietnamese friend) are optional if you don't have those around already.

Preheat oven to 400F, rack in middle of oven

Ingredients
1 package deboned chicken thighs, around 1-1.5 lbs.
1 medium cauliflower
2 large carrots
olive oil (amounts approximate, maybe 2 Tbsp)
Fish sauce

Spices:
Wild nigella seed (Tikur Azmud)
Ground ginger (or fresh dried if you have it)
Ground coriander
Ground mustard
White pepper
Salt

( Chop, season, roast )

rosefox

This is a great way to use up leftover mashed potatoes. You can mix in herbs or some chopped-up meat or veg, add cheese if you eat dairy or have a preferred non-dairy brand that melts well, or just have them as-is.

I used glutinous rice flour, but any 1:1 baking flour or starch would probably work; this isn't one of those places where you can swap in almond meal, though. If you don't have breadcrumbs, you can skip them, but the patties will be more delicate and won't get as crunchy.

I haven't tried this with mashed sweet potatoes, but it would probably work fine, though you might want to adjust the seasoning profile.

Ingredients

2 cups cold leftover mashed potatoes
Add-ins of your choice
1 large egg + 1 large egg
1 packet + 1 packet Manischewitz gluten-free matzo ball mix, or 2.5 oz + 2.5 oz of your preferred GF panko/breadcrumbs/matzo meal
Seasonings to taste
2 tsp GF flour or starch, plus a little extra for your hands and workspace
Canola or peanut oil for frying

( Directions )

jesse_the_k

makes 12–15 balls, 3–5 servings
prep 30 - cook 40

2 large eggs
1 lb ground turkey
1/2 c grated parmesan
1/2 c minced fresh parsley
1 c GF rolled oats
1 Tbs olive oil
1 Tbs tamari
2 Tbs red wine vinegar
1.5 Tbs ground basil
1 tsp salt
1/2 tsp ground mustard

( roll these babies )

mific

I decided to get adventurous and try using my rice cooker like a slow cooker or instant pot. It turned out well! This is a red beans and rice recipe adapted to whatever I had at hand.

Prep Time: 20 minutes | Cook Time: 2 hr | 4 servings

( Read more... )

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gluten-free eats

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Page Summary

mific - Chilli Con Carne Veggie Stew
mergatrude - Seasonal Noms +4 comments
mific - Black Bean Salsa Soup
mific - Muhammara (Roasted Red Pepper Dip) +2 comments
runpunkrun - Recipe: Focaccia Bread from Loopy Whisk +4 comments
runpunkrun - Recipe: Vegan Focaccia Bread from Bakerita +2 comments
fred_mouse - Product review: lumlum Organic Instant Noodles
mific - Cupidsbow's GF Bread
fred_mouse - Recipe: Rosemary and Walnut Scones
mific - Dense Bean Salad +3 comments
runpunkrun - Review: Pamela's Bread Mix +2 comments
mific - Multiseed & nut quickbread (very solid) +2 comments
nerakrose - recipe: squash cake with cream cheese frosting +7 comments
mific - Hot Asian Potato Broccoli Salad
mific - Steam-fried veg - with potatoes
sonia - Roasted fennel (and red onion, optional) +4 comments
nerakrose - Product Review: Warburton's Soft Pittas
reeby10 - Recipe: Stuffed Zucchini Boats +1 comment
mific - Black Bean and Sweet Potato Salad
mific - Kale chips - low effort greens
sonia - Kale chips with nutritional yeast +2 comments
sonia - Roasted chicken and cauliflower (or root vegetables)
rosefox - Gluten-free dairy-free potato croquettes +3 comments
jesse_the_k - Turkey Meatballs
mific - Adventures with rice cookers: Rice, beans and sausage +6 comments

gluten-free eats

Entries tagged with flavor: savory

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Chilli Con Carne Veggie Stew

Seasonal Noms

Black Bean Salsa Soup

Muhammara (Roasted Red Pepper Dip)

Recipe: Focaccia Bread from Loopy Whisk

Recipe: Vegan Focaccia Bread from Bakerita

Product review: lumlum Organic Instant Noodles

Cupidsbow's GF Bread

Recipe: Rosemary and Walnut Scones

Dense Bean Salad

Review: Pamela's Bread Mix

Multiseed & nut quickbread (very solid)

recipe: squash cake with cream cheese frosting

Hot Asian Potato Broccoli Salad

Steam-fried veg - with potatoes

Roasted fennel (and red onion, optional)

Product Review: Warburton's Soft Pittas

Recipe: Stuffed Zucchini Boats

Black Bean and Sweet Potato Salad

Kale chips - low effort greens

Kale chips with nutritional yeast

Roasted chicken and cauliflower (or root vegetables)

Gluten-free dairy-free potato croquettes

Turkey Meatballs

Adventures with rice cookers: Rice, beans and sausage

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