gluten_free | Entries tagged with task: cooking

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

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! :)

fred_mouse

Over on my journal, I've written about attempting to recreate the pan bread of my memories using only gluten free flours.

My recipe had corn, rice, sorghum, chick pea, and tapioca in it - the tapioca or other 'sticky' flour is necessary but I think that any of the rest would substitute easily.

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... )

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.

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

In the spirit of North American holidays: Brian Lagerstrom just posted three recipes for alternatives to pumpkin pie, that retain the spicy pumpkin flavour but are easier (he says) to make. I'm guessing that's compared to making all aspects of a pumpkin pie from scratch.

Pumpkin Creme Brûlée - naturally GF
Pumpkin Crunch - his mother-in-law's bars/cake recipe. You'd need to sub the flour with all-purpose GF flour, or use the alternative in the recipe, a box of GF vanilla cake mix.
Pumpkin Basque Baked Cheesecake - he suggests subbing the flour with all-purpose GF flour in the video.

All the recipes have eggs and dairy, pumpkin purée and pumpkin spice. The Crunch also has pecans, but you could sub for those with a crumble topping made with coconut and oatmeal, or even crumbled GF cornflakes.

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... )

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.

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 )

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 )

sonia

I used to make simple buckwheat pancakes occasionally, just equal amounts buckwheat flour and water, some baking powder and spices and salt. But I haven't been able to find reliably gluten-free buckwheat flour for a while. I decided I wanted pancakes and I have teff flour, so I looked around for a teff pancake recipe. (No, not injera, that's a whole different project that was unsuccessful a while back.)

I found this recipe: Fluffy 20 Minute Teff Flour Pancakes by Janet Harlow, which was way too complex for my taste. So I read this one: 5 Ingredient Teff Pancakes at Zest for Baking by Christine, which has some oddities - 1 Tablespoon of vanilla??, no salt?? - but I decided to use it as a basis to improvise.

Christine's recipe requires teff flour, baking powder, coconut oil, almond milk, and vanilla extract. I don't have any kind of milk, nor coconut oil. I do have mixed sunflower/coconut oil and an egg. So I did the following.

( improvised recipe )

They were tasty with maple syrup on top, and met the craving I was having. Your results are absolutely not guaranteed - you might want to follow one of the linked recipes instead. Let me know if you try making teff pancakes of any kind!

PS: Now that I'm putting this post together, this recipe also looks interesting: Easy Teff Pancakes at Maskal Teff by Leslie Cerier.

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 )

runpunkrun

This pumpkin bread from Snixy Kitchen bakes up into a lovely brown loaf with warm spices and a tender, moist crumb.

I got serious and bought a metal 9 x 5 inch loaf pan for this one, since glass conducts heat differently and can dry out the crust of a quick bread, which did seem to be the case for the last pumpkin bread I made. I used Libby's canned pumpkin again and followed the recipe exactly—except I used apple cider in place of the milk component, and I again left out the cinnamon for reasons—and I was very happy with the results. In the metal pan, the outside of the loaf turned a deep brown (next time I might give it an aluminum foil tent near the end of the cooking time), but didn't get tough. I cooked it 65 minutes, let it cool on a rack for 20 minutes, and then removed it from the pan to cool completely.

Compared to the Pumpkin Bread with Maple Glaze from The Bojon Gourmet that I brought you last month (and baked in a glass pan, which might have contributed to some of the textural differences):

both are gum-free, nut-free, soy-free, and dairy-free
both use oat flour, sweet rice flour, and tapioca starch, then teff flour (Snixy) or millet flour (Bojon)
both offer some substitutions, including for the oat flour, but both rely on the sweet rice flour and eggs
slightly different spice mixes, Snixy has cloves instead of allspice, and no turmeric
a slice of the Snixy is softer than the Bojon, which is more dense and easier to pick up
Snixy did not bake up as impressively tall
Snixy makes a darker, browner loaf, while Bojon is lighter and oranger

Both are easy to make, bake up well, store nicely in the fridge (and freezer!), are undetectably gluten free, and have good flavor and texture, but I think the Snixy might be my new favorite due to its almost squishy softness and gingerbread vibes. The Snixy recipe doesn't have an accompanying glaze, so I made one with powdered sugar, orange juice, and a splash of vanilla. Next time I might do something more like Bojon's maple glaze (with maybe less maple syrup), which, since it has (vegan) butter in it, is thicker, sets better, and has a more appealing look when poured over the loaf.

Anyway, I'm thrilled that after years of going without pumpkin bread I now have two really great recipes for it. AMAAPB (Ask Me Anything About Pumpkin Bread).

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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 - Chilli Con Carne Veggie Stew
mergatrude - Seasonal Noms +4 comments
fred_mouse - cross post - pan bread
mific - Black Bean Salsa Soup
sonia - Coconut cream rice pudding
runpunkrun - Recipe: Crispy Waffles from Snixy Kitchen +3 comments
fred_mouse - Product review: lumlum Organic Instant Noodles
mific - Pumpkin pie alternative recipes +4 comments
mific - Dense Bean Salad +3 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
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
sonia - Roasted chicken and cauliflower (or root vegetables)
sonia - Improvised teff pancakes (and recipe links) +2 comments
rosefox - Gluten-free dairy-free potato croquettes +3 comments
runpunkrun - Recipe: Pumpkin Bread from Snixy Kitchen +3 comments

gluten-free eats

Entries tagged with task: cooking

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Recipe: Strawberry (vegan) Buttercream Frosting

Apple Nut Crumble (or any stewed fruit)

Chilli Con Carne Veggie Stew

Seasonal Noms

cross post - pan bread

Black Bean Salsa Soup

Coconut cream rice pudding

Recipe: Crispy Waffles from Snixy Kitchen

Product review: lumlum Organic Instant Noodles

Pumpkin pie alternative recipes

Dense Bean Salad

recipe: squash cake with cream cheese frosting

Hot Asian Potato Broccoli Salad

Steam-fried veg - with potatoes

Roasted fennel (and red onion, optional)

Recipe: Stuffed Zucchini Boats

Flourless Brownies

Black Bean and Sweet Potato Salad

Kale chips - low effort greens

Intermittent Oatmeal

Kale chips with nutritional yeast

Roasted chicken and cauliflower (or root vegetables)

Improvised teff pancakes (and recipe links)

Gluten-free dairy-free potato croquettes

Recipe: Pumpkin Bread from Snixy Kitchen

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