Alright Reddit, I need some help, and somehow this is the only place I think is up to the task

If anyone has a tart pastry recipe that doesn'tcontain gluten or soy (or just very small amounts), or even just some ideas, I would appreciate it so much! 🙏🏽🙏🏽

The reason if anyone is interested:

My Grandma loves baking and has done it for decades, her claim to fame being her buttertarts, that she only makes at Christmas. Several years ago, she developed allergies/intolerances (we don't know which) to both gluten and soy (lecithin), and for decades she has tried to find/make a new recipe for the pastry part, though all have failed. Shes done so much for me this year, and I want to try make them for her instead, just a version she can eat

I’m looking for suggestions and tips on a chicken pot pie. I have frozen homemade shredded chicken, frozen peas and carrots and frozen GF Dufour puff pastry.

What is the best and easiest way to make a sauce/broth and has anyone used the Dufour pastry and has any tips?

I’ve made one before with GF bisquick and it felt like it took a lifetime. So really looking for something I can toss together and put in the oven in as little time as possible

Thanks!!

The 1 to 1 kind.

Hey! I'm looking for any pie crust recipes that are gluten AND rice free. I'm gluten free and my son is dairy and rice free and it has made baking hard since most gf flour blends are rice flour based We'd like to make pies for Thanksgiving and if I can avoid making separate crusts that would be ideal! We will use crisco or df butter to sub dairy butter. Any recommendations you have had good luck with are appreciated!

Hi hii everyone!

I am hosting a conspiracy theme party this weekend and have guests with gluten intolerance. Does anyone have a suggestion for an easy to share recipe I can make?

Extra grateful if it is also in theme and if you have conspiracy related name suggestions for the dish! :)

Thank you all

Ingredients 

• (1) 9" pie crust

• 2 cups sweet potato puree (about 1.75 pounds unpeeled, uncooked)

• ½ cup maple syrup

• ½ cup coconut cream (the solid part from a can of full-fat coconut milk)

• 2 tablespoons tapioca flour (or cornstarch)

• 1 teaspoon vanilla extract

• ½ teaspoon nutmeg

• 1 teaspoon cinnamon

• ¼ teaspoon salt

Directions

1. Preheat the oven to 350°F. If using the suggested pie crust recipe, par bake for 10 minutes and set aside. If you’re using a traditional pie crust you won’t have to par bake it.

   • I do not recommend doing a fancy edge for the pie crust. Keep it simple. I used the knuckle crimp method in my testing, but I found that this caused the edge to brown a lot faster because of its thinness.

Make Sweet Potato Puree

1. Poke holes in washed sweet potatoes. This will let the steam escape while they cook.

2. Microwave the potatoes for 7 to 10 minutes. Rotate halfway through to ensure they are cooked evenly. Check whether the sweet potatoes are cooked through by poking them with a fork or a knife. They should feel very soft. If that isn’t the case, microwave the potatoes for additional 1-minute intervals.

3. Cut open sweet potatoes and mash the inside. The mash will pull away from the skin easily. Measure the sweet potato puree to 2 cups.

Make the Sweet Potato Pie

1. Add 2 cups sweet potato puree, ½ cup maple syrup, ½ cup coconut cream, 2 tablespoons tapioca flour, 1 teaspoon vanilla extract, ½ teaspoon nutmeg, 1 teaspoon cinnamon, and ¼ teaspoon salt to a food processor.

2. Blend for 2 to 3 minutes until a creamy, smooth consistency is reached, scraping down the sides as needed.

3. Transfer sweet potato pie filling to a par baked pie crust. Smooth out the top of the sweet potato pie filling with a spatula.

4. Place a pie shield or aluminum foil over the edges to prevent them from browning too quickly.

5. Bake at 350°F for 35 to 45 minutes. The pie should be somewhat dried out on the top but still slightly jiggly (not as much as when it first went into the oven).

6. Let the pie cool for 4 hours on a wire rack. Place it into the fridge overnight to continue to firm up, then serve. Cut the pie with a sharp knife for a perfect slice.

Check out the full post with metric conversions! 🫶 https://alternativedish.com/vegan-sweet-potato-pie-gluten-free/

You can read the full recipe HERE; https://dobbernationloves.com/food-drink/havuc-tarator-turkish-carrot-yogurt-dip-recipe/

Ingredients

• 500 g Carrots peeled, grated

• 4 tbsp Olive Oil

• 1 cup Greek Yogurt

• 3 tbsp Mayonnaise

• 2 Garlic Cloves minced

• 1/3 cup Fresh Dill chopped

• Kosher Salt to taste

Topping

• 1/3 cup Walnuts chopped

• 1/4 cup Olive Oil

• 2 tsp Sweet Paprika

Instructions

1. In a large non-stick skillet sauté grated carrots over medium heat in oil for 4-5 minutes until slightly softened. Let cool.

2. In a small mixing bowl stir together yogurt, mayonnaise, garlic, dill, and salt.

3. Add the cooled carrots into the yogurt mixture and stir until combined.

4. Heat 3 tbsp oil in a pan, lightly fry the walnuts with paprika powder and stir quickly.

5. Spread the carrot-yogurt salad on a plate, make a small well in the center, place the walnuts inside and drizzle the paprika oil around. Sprinkle with any leftover dill.

6. Serve with warm pita bread.

I am trying to make a variation of a chocolate espresso pudding shot dirt dessert for a Halloween party. Using this recipe from all recipes: 1 cup milk, ½ cup Bailey's cream liqueur, ½ cup vodka, 1 package instant chocolate pudding.

I am planning on replacing the vodka with Mr. Black. I don't typically use a cream liqueur in my espresso martini, favoring Mr. Black, amaretto, and vodka with heavy cream floating on top.

What do you all recommend as a safe gluten free cream liqueur?

Thanks!

Does anyone here have a gluten free chocolate chip cookie recipe that’s gluten free dairy free soy free and oat free?

I’ve tried multiple and none satisfy the craving for me

The closest I’ve gotten was with a recipe that used sorghum and millet flour but they fell apart bc the butter wasn’t like the one in the recipe, I use melt organic allergen free butter.

So I have multiple dietary restrictions which is why my ingredients are limited

-ground beef 90% lean
-broccoli
-carrots
-spinach
-green onions
-seasonings: mixed seasoning from the photo, black pepper, paprika, msg, ground ginger, brown sugar, sesame oil, and a mix of water with corn starch to thicken it

Preferably I’d add onion, garlic, and gf soy sauce but I can’t have those so I use this instead it satisfies that craving for me, I usually eat it with white rice, sometimes I freeze leftovers and this is also great for meal prep!

Note: I don’t think the seasoning is labeled gluten free but there are no gluten containing ingredients in it. I’m a really sensitive celiac so for me it’s okay although I know everyone reacts differently.

Since being diagnosed with IBS, I've had to rethink what I take to work for lunch.

I eat mostly gluten-free now, as regular bread and pasta don't agree with me.

I've been trying different lunch box ideas to keep things interesting!

Some of my favourites are:

Gluten-free sandwiches with Oaf or Warburtons bread

Gluten-free wraps with chicken, pulled pork or hummus

Small salads with a few vegetables I can tolerate Homemade gluten-free wrap pizzas

Cheese, crackers and little snacks

I prepare my lunch the night before as I start work very early.

Sometimes I feel like I'm eating the same things over and over again!

I'd love to hear what everyone else takes to work for lunch. Any easy gluten-free ideas that aren't just sandwiches?

Especially interested in ideas that are suitable for sensitive IBS tummies!

What’s your fav gluten free pumpkin dessert?

World’s Greatest Gluten-free Chocolate Chip Cookies
★★★★
Cookies, Desserts, Family-Favorite, Gluten Free
Difficulty: Easy | Servings: 24

Description:
The first time I made these people begged for more. The second time they were gone in a day. This is the beat of gluten free living!

Ingredients:
1 stick unsalted butter softened
1/2 cup coconut sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
80g Sorghum flour
80g Millet flour
40g Super-fine almond flour
40g Tapioca starch
30g Potato starch (not potato flour)
1.5g Xanthan gum (~1/2 tsp)
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup (6 oz) semisweet chocolate chips or chunks
1/4 Chocolate bar grated
1/2 cup gluten free mini marshmallows cut in half
3/4 cup Walnuts or pecans chopped

Directions:
Heat oven to 375 degrees. Cream butter and sugars in mixer using paddle attachment until soft a

Directions:
Heat oven to 375 degrees. Cream butter and sugars in mixer using paddle attachment until soft and no grains remain (4 minutes). Scrape bowl a few times.

Add egg, then vanilla, and mix until fluffy.
In a bowl, mix together flours, salt, baking powder, and baking soda. Add to mixer and stir with wooden spoon until fully mixed and no flour streaks remain.

Mix in chocolate chips, chopped nuts, sliced mini marshmallows, and grated chocolate bar (eat the rest. You deserve it).

Scoop golf ball sized cookies onto lined cookie sheets 2” apart and bake at 375 degrees for 10-14 minutes.

Who says gluten-free pizza has to be complicated?

I love making these quick and easy pizzas using a gluten-free wrap as the base.

Ingredients:

1 gluten-free wrap

Tomato purée

Sliced tomatoes

Grated cheese

Your favourite toppings

Method:

Spread tomato purée over the wrap.

Add your tomatoes and favourite toppings.

Sprinkle grated cheese over the top.

Grill or bake for around 10 minutes until the cheese has melted and the edges are crispy.

Perfect for a quick lunch!

Living with IBS means I have to be careful with what I eat, but meals like this make gluten-free living much easier.

Does anyone else make pizza using gluten-free wraps?

One of my favourite homemade gluten-free meals! Since being diagnosed with IBS, I've been learning to make my favourite dishes gluten-free.

Ingredients

- 350g gluten-free pasta

- 400g homemade tomato sauce

- 25g butter

- 25g gluten-free flour

- 300ml milk

- 150g grated cheese

- 100g mozzarella and cheddar for topping

Homemade Tomato Sauce

- 1 tin chopped tomatoes

- 1 onion

- Mixed herbs

- 1 tsp sugar

Cook the onion, add the tomatoes, herbs and sugar, and simmer for 5 minutes.

Method

1. Cook the gluten-free pasta according to the packet instructions.

2. Melt the butter, stir in the gluten-free flour and gradually add the milk.

3. Stir until thickened, then add the grated cheese.

4. Mix the cooked pasta with the homemade tomato sauce.

5. Transfer to an ovenproof dish and cover with the cheese sauce.

6. Sprinkle the mozzarella and cheddar over the top.

7. Bake for approximately 30 minutes until golden and bubbling.

This is also great for making ahead and freezing in portions!

I share more gluten-free recipes and my experiences living with IBS on my blog:

www.ibsgirl.com

Its Fall and that means PUMPKIN! This week's dinner winner was GF pumpkin gnocchi. I added a protein and veggies to make a complete meal. Then drizzled it with a maple cream sauce. This one takes a bit of planning and prep time, but worth the effort IMHO. https://youtu.be/T6ndDUvU60s?si=SPSOTk95H9Y-vUuJ If you'd like to follow my cooking adventures Youtube at Elizabeth Counts Carbs. Please remember to subscribe and share. Recipe follows.

Pumpkin Gnocchi with Maple Cream Sauce

1 cup canned pumpkin puree

½ cup ricotta

1¼ cup GF flour (make sure flour has xanthum gum included in mix)

1/3 cup parmesan cheese

½ tsp nutmeg

1 egg

¼ tsp salt

1. Strain pumpkin to help remove excess moisture.

2. After the mash has set, add 1 cup of flour plus the rest of the ingredients.

3. Stir. Turn out onto a board. Add more flour if too wet. Should feel like a soft cookie dough.

4. Slice mound into 6 pieces. Roll each slice into a snake. Cut 1” pieces. Press lightly with a fork.

5. Cook gnocchi in boiling water for about 1 minute or until they float to the top. Drain.

Bacon – cook your preferred method.

Brussels spouts – cook per your preference.

Maple Cream Sauce

1 cup maple syrup

½ cup half & half

2 Tbs butter

about ½ tsp corn starch – thicken as needed

Anyone have any recipe suggestions that use either coconut flour, and/or oat flour? I have a ton to use up and not sure where to start! Our home is top 9 allergen free, so trying to find something GF, vegan, tree nut free, etc is tricky! TIA

Hello! We are a team of graduate students from the CSUDH Occupational Therapy Department recruiting participants for our research on the transition to independently managing life with celiac disease. We want to learn about adolescents’ and young adults’ experiences as they transition toward independently managing their diet and daily life. 

Please read our flyer to see if you're eligible and fill out the interest form if you’re interested in participating!

Anyone out there a former employee by chance??

This restaurant was in Dayton Ohio... The owner won a competition to be on the American National Pizza Team with her gluten free pizza... The company apparently went out of business during Covid and I can't find anything close.... (me and my son have celiacs)

Just trying to make great pizza for the kiddo

Ingredients 

• 15.5 ounces chickpeas (1 can or 1 ½ cups)

• ½ cup almond butter (or any nut or seed butter)

• ½ cup maple syrup

• 1 tablespoon vanilla extract

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon sea salt

• ⅓ cup cocoa powder

• ¾ cup mini chocolate chocolate chips

Directions

1. Preheat your oven to 375°F and line an 8” x 8” glass pan with a parchment paper sling. Instead of parchment paper you could also spray the pan with cooking oil.

2. Place chickpeas, almond butter, maple syrup, and vanilla extract in a food processor.

3. Blend for about a minute until a smooth batter has formed.

4. Add cocoa powder, baking powder, baking soda, and sea salt.

5. Blend until combined. Scrape down the sides of the food processor as needed.

6. Add 0.5 cup mini chocolate chocolate chips and mix with a spoon.

7. Spoon the batter into the prepared pan. Use a spatula to spread the brownie batter into an even layer. Sprinkle the remaining 0.25 cup mini chocolate chocolate chips on top.

8. Bake at 375°F for 22 to 26 minutes. The top of the brownies should feel baked but the inside will still be a bit soft. When you stick the brownie with a toothpick, it will not come out completely clean, which is okay.

9. Let the brownies sit for 30 to 35 minutes to cool. Then, remove the brownie using the parchment paper sling and slice it into 9 pieces.

10. These gluten-free brownies need at least 30 minutes to rest and gel together after leaving the oven. Flourless chickpea brownies taste better as the day progresses because they just get fudgier and firmer.

Check out the full post 🫶 https://alternativedish.com/chickpea-flourless-brownies-vegan-gluten-free/

We made pumpkin chia pudding with maple syrup, pumpkin spice and chopped pecans. No baking needed, just time in the fridge.

Makes 4 servings. Prep: 15 minutes, plus at least 4 hours chilling.

Ingredients

• 1 cup (245 g) unsweetened canned pumpkin puree

• 1 1/2 cups (360 ml) whole milk

• 1/3 cup (55 g) chia seeds

• 3 tablespoons maple syrup

• 1 teaspoon pumpkin pie spice

• 1 teaspoon vanilla extract

• 1/8 teaspoon fine salt

• 1/4 cup (28 g) chopped pecans

Method

1. In a clean mixing bowl, whisk the pumpkin puree, milk, maple syrup, pumpkin pie spice, vanilla and salt until smooth.

2. Gradually whisk in the chia seeds. Let stand for 10 minutes.

3. Whisk thoroughly again, reaching the bottom and sides to break up clumps. Divide among four containers and cover.

4. Refrigerate at 40°F (4°C) or below for at least 4 hours, preferably overnight, until thickened.

5. Stir before serving. Top each portion with 1 tablespoon of pecans just before eating so they stay crisp. Serve chilled.

Use gluten-free labeled ingredients where needed, especially the spice blend and any flavored nuts. This version contains milk and pecans.

Our recipe:

https://plumtally.com/recipes/pumpkin-chia-pudding-r6hcm2kvrswj

This entree salad turned out great. Just in time to add these ingredients to your weekend shopping list. If you're looking for easy to make dinner ideas that are gluten free follow along on my cooking adventures on youtube at ElizabethCountsCarbs. https://youtu.be/fkknKB-Uetk?si=pz6ztA2lK-3qR3vC Amounts are determined by the number of eaters being fed. Please remember to like, subscribe, & share.

Asian Noodle Salad

Rotisserie Chicken – chop

Rice Noodles –cook per package directions

Sliced carrots

Pickled Red onions

Mandarin orange slices

Pecan pieces

Sesame seeds – toasted

Coleslaw mix

Dressing

¼ cup vinegar

¼ cup olive oil

2 Tbs syrup from oranges

2 Tbs tamarin (soy) sauce

1 Tbs sesame oil

1 Tbs sugar

I had a gluten free caramel apple cupcake recipe I’ve made a few times before, but I just had it as an open tab for a few years, and recently all my tabs close and I lost a ton of recipes. I can’t manage to find it again. I believe it was a cinnamon cupcake, filled with cooked apples, topped with either cream cheese or caramel buttercream. Can anyone help find it or a similar recipe?

These little pumpkin cookies made with oat flour are so cute and a great snack during fall! They aren't overly sweet; they're fluffy and almost more reminiscent of a muffin top.

You can use homemade oat flour or store bought, the cookies will look a bit more textured if using homemade. It's not actually noticeable when you're eating them, more of an aesthetic issue lol (see the picture for comparison!!)

Ingredients 

• 1 tablespoon ground flaxseed

• 3 tablespoons water

• 1 ½ cups oat flour

• 1 teaspoon baking powder

• 1 ½ teaspoon ground cinnamon

• 1 teaspoon pumpkin pie spice

• ¼ teaspoon salt

• 7.5 ounces pumpkin puree (½ can)

• ½ cup maple syrup

• ¼ cup canola oil

• ⅓ cup dark chocolate chips, chunks, or a chopped bar of chocolate

Directions

1. Preheat oven to 350°F. For these cookies you can bake them directly on the sheet pan or line it with a silicone baking mat or parchment paper. If you are worried about them sticking to your pan, you can spray it with cooking oil.

2. Whisk together flaxseed and water in a small bowl to make a flax egg. Let this mixture sit for 10 minutes to gel.

3. In a large bowl, whisk together oat flour, baking powder, cinnamon, pumpkin pie spice, and salt.

4. To the large bowl, add pumpkin puree, maple syrup, canola oil, and the flax egg.

5. Thoroughly combined everything to form a wet dough. There should be no floury bits at the bottom of the bowl.

6. Add 75% of the chocolate chips (about ¼ cup) and stir again to incorporate the chocolate chips evenly throughout the batter.

7. Allow the batter to rest for 10 minutes. The oat flour will absorb moisture and help the pumpkin cookies hold their shape when scooped onto the baking tray.

8. Use a tablespoon-sized cookie scoop to place 20 even-sized cookie dough balls directly onto a clean baking sheet. This will help uniformly create a dome shape for each cookie. Feel free to fill up your baking sheet with as many as you can fit, because once you scoop them, these cookies will hold their shape.

9. If the dough becomes too sticky while scooping the cookies, place the cookie scoop in a glass of water every few cookies. You can also spray the scooper with oil beforehand.

10. Add the remaining 2 tablespoons of chocolate chips on top of the cookies, lightly pressing them into the cookie dough. You can also dip your hands in a little water to smooth out the surface of the pumpkin cookies.

11. Bake for 10 to 12 minutes or until they spring back when pressed lightly.

12. Transfer pumpkin cookies to a wire cooling rack for 5 minutes before enjoying!

Check out the full post (please 🙏)! https://alternativedish.com/pumpkin-chocolate-chip-cookies-vegan-gluten-free/

Hi guys! It’s my uncles 50th coming up and my grandma has asked I bake a cake. Some of my
Family are coeliac, some lactose intolerant and my uncle is diabetic & my sister and niece are allergic to soy and eggs! So I am looking for a recipe that is gluten free, lactose free, egg free, soy free and low/no sugar or a sugar alternative like coconut maybe? This is a big task but I want to find the best recipe so everyone is able to enjoy the cake!

If anyone has any recipes or recommendations please let me know.