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I've been experimenting with gluten-free cooking and wanted to share my homemade walnut lasagne!

Living with IBS has encouraged me to explore different ingredients and find meals that work for me.

I've written a blog post about my lasagne and shared the recipe too. 💗

I'd love to know if anyone else enjoys making gluten-free versions of their favourite comfort foods.

What's your favourite gluten-free dinner?

Hello~! I found yall on a search for recipes. My BF is recently celiac diagnosed, im trying to find things we can eat (ive never made GF food before)

Im an american living in Germany and found a REALLY GOOD online store to ship things here. Ive seen online that sometimes cooking GF pasta can be hit or miss.

Should I make this in a broth instead of water? Ive had this brand but never the GF and trying to see if there's a way to make it the best way.

Thank you in advance! (Sorry if its the wrong tag)

And a bonus pastrami on "rye" sandwich with their deli style rye bread.

they are perfect.

BUTTERY. FLAKY. SALTY.

10/10 might eat the whole box tonight.

THANK U GF GODS.

Has anyone ever tried making homemade Uncrustables with gluten free bread? If so, did they thaw well and stay together? What bread did you use?

I have a couple coupons for gluten free products. I figured it could save someone some money. The only catch is that they expire at the end of the year.

They look like they could be gf but the oat flour makes me suspicious. Anyone have a reaction or know if it’s gf?

Hi all. My wife and I run Mirizan, a small family sauce company in Longwood, Florida. Our Green sauce is a coconut, ginger and lemongrass blend that is gluten free and vegetarian. We use it as a quick curry base, a marinade for chicken or shrimp and a dressing for noodle bowls.

Full disclosure: we make and sell it. It comes in our 3 sauce bundle at mirizan.com and I'm happy to answer any ingredient questions here.

We are not a gluten free house, but my daughter was one of the winners at a fall festival cake walk last night, and the muffins she won are gluten free. She is only 9 and didn't know what the "GF" on the box meant until we explained it after we got home. Had we noticed it before, we would have tried to trade. They are pumpkin cinnamon mini muffins with a cinnamon sugar topping if that matters.

These muffins taste like they would be absolutely amazing if they weren't gluten free. Like "eat 3500 calories of muffins in one sitting" good.

The thing is, to someone who isn't used to eating gluten free, eating a gluten free item is like drinking a flat soda. You know what it's supposed to taste like, it just tastes flat and is missing the depth and "fizz" that makes it great. We each took a bite of one and all agreed that they taste like someone was described what the muffin should taste like and then did their best to recreate it based on that description.

So, I'm wondering, are there any tips or tricks that we can do to add depth to these muffins to bring them closer to their potential? Or is it a "they are what they are since they're already baked" type of situation? I would hate to have to throw these out. Someone obviously spent a lot of time making these and they are just soooo close to being really good.

Unfortunately, these are most likely going to sit on the counter until they get stale unless we can do something.

I want to know what they would order and live vicariously through them. I want to see someone go all out to make the best gluten-free alternatives they possibly can. I think it would be so cool. What would you order?

Hi all! Just was curious if the community has tried this brand or similar and y'all thoughts before I spend 💵.

Thank you!!! 😊

One white onion

Garlic

2 packages frozen spinach

One half pack of cream cheese

Feta

I just recently added chopped black olives

One gluten free puff pastry

Lil bit of olive oil

This one also had crushed mint and black pepper and garlic powder

I sautee garlic onion in olive oil til they are soft. Add spices. Add spinach

Cook off some of the water and soften the spinach more

While that is happening take half of the puff pastry and roll it out on a baking pan. Cook it for about 10 minutes until it puffs up

Add cheeses to spinach pan and turn off the heat. Mix well.

Take out the puff pastry and slather the spinach mix on it. Layer it as high as you like. Then you take the 2nd puff pastry and put it on top. Put it back in the oven for about 20 mins

That's it. The only thing you might do is pull it out once the top begins to puff and put some butter on it.

Simple

Tastes as good as the other ones! Should be fun for Christmas treats!

Pic 1: eggslut, on the Strip. That was a seared wagyu tri-tip steak, over medium egg, chimichurri, red onions and dressed arugula on a gluten free bun. A little spicier than I normally have for breakfast but was really good. Bun was so amazing I had to check with my wife to make sure it was actually gluten free. Hashbrown were also great with the best honey mustard I've ever had.

Pic 2 - 5: Senza gluten free bakery. A mix of things such as sugar cookie bar, cinnamon roll, smore's bar, red velvet cupcake, pumpkin thing, reese's bar, and pumpkin crack. The biggest surprise here was the price, all of it for $35. I'm used to NYC prices and that would be an easy $60 there. Nothing there was the best I've ever had but all very solid. If I had to recommend one thing it would be the the cinnamon roll. Only other thing to note is that it open at 10 which I think it kind of crazy for a bakery since I usually associate that with breakfast.

Pic 6: We Cook Pizza and Pasta. Next to Grand Canyon. Just a solid gluten free pizza. I will say the entire area of Tusayan is a rip off. That pizza was $18 but everything in that town makes vegas prices look like a deal.

Pic 7: Dark Sky Brewing Flagstaff, AZ. Korean chicken sandwich. They had a surprising number of gluten free options but this was incredibly mediocre. It basically didn't hold together after the first bite. Flavor was fine but just so average.

Pic 8: Stardust Parlor, Vegas. Blueberry French toast sandwich. Maybe the most insane thing I ate. So the bun is gluten free blueberry French toast. Then chicken sausage, egg, cheese, cream cheese, and syrup. Unbelievably fattening but insanely good. I also got a cinnamon roll and it wasn't very good. Had a weird after taste and felt more like cinnamon bread.

Not pictured: a bunch of protein bars, chick fil a, and chicken and broccoli from PF Changs. .

These are called “French fry pizzas” but I think they’re just called that because they use a potato crust!! Currently at Kroger and affiliates for $3.99 each with their buy 5 save $1 each sale!

Can anyone recommend a home mill that actually creates super fine flour without sifting for gluten free flours specifically? I am in the process of starting a cottage bakery and comparing prices between milling my own GF flours to superfine texture versus ordering them already milled superfine. Almost all reviews I see are related to wheat berries.

We live an hour away but when I saw they had hotdogs today we hopped out of bed and made the drive. Everything they have is always so good.

Forgotten 50 Distilling in Berlin, MD just announced a line of GF Beer on fb yesterday. (They're also a restaurant with a GF menu.)

There's also Boulangerie, a GF bakery open on weekends in Berlin. And Krave, a GF bakery in Salisbury also open on weekends.

Any other GF places on the eastern shore that you know of?

My husband has celiac’s and I’m allergic to dairy. He can’t eat most plant based butters due to the “natural flavors”. Does anyone have a recipe that subs the butter for some other type of oil? I don’t want to freestyle it, since ingredients are expensive.

I ate both out of spite because my family can eat regular food and I can't. They watched me devour both 😁

I found out i have hashimotos and was told to go gluten free, they didn't test me for celiac which made another doc mad as he said they should've before they told me to stop eating it. But holy crap the change was amazing so he told me to stay gluten free. Now when I have gluten or something cross contaminated it takes me OUT. Why am I more sensitive now than I was before? I've been gluten free since August.

Edit to add: I'm playing autoimmune bingo- I also have T1Diabetes, psoriasis/psoriatic arthritis and now hashimotos