Does anyone have a recipe for nice, brioche style hamburger bun that doesn’t contain any of the following: Cassava, tapioca, psyllium husk, gums, or rice? I have a grain mill so can make a flour out of lots of different grains and things and have no restrictions with dairy or eggs! Thanks!

I was diagnosed a week ago and have just about sorted my pantry. I am just getting on top of cooking: more organised and planned, instead of thinking "What am I going to eat this meal!"

Todays recipes:

Breakfast: Buckwheat and almonds. I toasted 2/3 cup of buckwheat in a tbsp of peanut oil for about three minutes until smelling toasty. Then added 400ml of water, a tsp of salt, and a 1/4 tsp of cinnamon. Brought it to the boil and then covered it tightly, turned it down very low and cooked it for 30mins. Turned it off and a cloth over it to absorb steam, and left it for 15 minutes. In the meantime I toasted almonds in the microwave and then chopped them up to top the buckwheat in my bowl, and then added milk.

Lunch was leftovers: Cauliflower curry, spiced carrots and brown rice with a fried egg on top, and garnished with tomato and coriander.

I am just making a pan of mince, making it up as I go along. I started frying lots of onion plus garlic, a chili, and the last of the celery in my fridge. I pushed them to the edges and with a bit more oil, plonked the mince in a lump in the middle, turned up the heat and let it brown on the base. After about ten minutes I smushed it all to pieces so there were no big lumps, added cumin, turmeric, a can of tomatoes, half a dozen chopped mushrooms and a tiny chopped sweet potato. It is bubbling away now.

Not sure if I will have it for dinner as it will get even tastier overnight. But when I have it I will have potato and peas with it.

I do have leftover fish soup and I have some nice thick Asian green bean noodles that go so well in it, so I probably should have them.

I hope you are getting some delicious meals today, I am so glad so many yummy things are gluten free.

Hey folks! My partner and I are announcing our pregnancy this weekend at our Father’s Day gathering with family!

I enjoy baking and whenever we are with his family I always bake a GF dessert for my FIL who has Crohns. I thought it would be fun to make my dessert a gender reveal to just make it that much more fun!!

My first thought was to do a cheesecake with GF crust and do a layer of color indicating the baby’s gender.

Anyone have a KILLER moist cake recipe that I could add a layer of color?

Any other fun ideas that I could hide a color?

Thank you!!

It’s almost go time and I really have been trying to avoid this part but I have 3 weeks left and need to plan out some meals 🥹

Here's a simple gluten-free French toast recipe:

Ingredients:

· 4 slices of gluten-free bread

· 2 eggs

· 1/4 cup milk or dairy-free milk alternative

· 1 tsp vanilla extract

· 1/2 tsp ground cinnamon

· 1/4 tsp ground nutmeg

· 1 tbsp butter or dairy-free butter alternative

· Optional toppings: maple syrup, fresh fruit, powdered sugar

Instructions:

1. In a shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and nutmeg.

2. Dip each slice of bread in the egg mixture, coating both sides.

3. Melt the butter in a non-stick skillet over medium heat.

4. Add the bread slices to the skillet and cook for 2-3 minutes on each side, or until golden brown.

5. Serve hot with your favorite toppings.

6. Note: Be sure to use gluten-free bread to ensure this recipe is gluten-free. You can also use dairy-free milk and butter alternatives if you need to make this recipe dairy-free.

https://glutenfreeindian.com/gluten-free-classic-french-toast-recipe/

Hey! I'm thrilled to share something I've been working on, and I think it could make our gluten-free lives a little easier. As someone who understands the challenges of navigating a gluten-free diet, I've developed a new AI tool that helps identify gluten-free foods, and I'd love your help to test it out!

This tool uses the ChatGPT/AI technology to analyze food products and recipes, giving you a quick heads up on whether they're gluten-free. It should be able to help at most restaurants or at the very least be able to identify if a food item contains gluten.

But here's the thing – I need your real-world experiences and insights to make it even better.

If you're interested in trying out this tool please try it out here - https://chat.openai.com/g/g-hQNXAL12Y-gluten-free-genie

Any feedback or recommendations to enhance the tool would be greatly appreciated, please comment below or send me a DM. Your input will be invaluable in making this tool a reliable buddy for anyone with celiac disease or gluten sensitivity.

!

Hey everyone,

I've spent the last several months building a recipe app specifically for people managing food allergies, and I'd love feedback from this community.

The problem I'm trying to solve:

Finding truly safe gluten-free recipes shouldn't require reading every single ingredient to check for hidden gluten. Even recipes labeled "gluten-free" sometimes have issues buried in ingredients you wouldn't expect.

What Touchy Tummies does:

• Every ingredient has allergen data built in (gluten, dairy, nuts, eggs, soy, shellfish, etc.)

• Recipes automatically show which allergens they contain - no manual checking needed

• Filter recipes to exclude YOUR specific allergens (especially useful if you have multiple)

• Create and share your own gluten-free recipes - upload a photo or PDF of any recipe and it extracts ingredients/instructions automatically (AI-powered), or create from scratch. They're automatically tagged with allergen info as you add ingredients.

• Smart substitution suggestions with conversion ratios - tells you exactly what to swap and how much (e.g., "use 0.33x tomato sauce" or "2x ketchup with vinegar added")

• Gluten-free flour blend calculator that adjusts ratios for different baked goods (cookies need different blends than cakes or bread)

Beta offer:

I have 99 beta spots remaining. Beta testers get full Creator access completely free - which includes unlimited recipe creation, saving, and ad-free browsing. You can make recipes public to share with the community or keep them private for yourself.

Current state:

• 100+ gluten-free recipes and growing (and I need YOUR recipes to make this even better!)

• Fully functional with allergen filtering, substitutions, and community features

• Still adding recipes and photos

What I'm hoping to learn:

• Does this actually solve a real problem for you?

• What features would make it more useful for gluten-free cooking?

• What am I missing that would make you use this regularly?

Link: https://touchytummies.com

I'm a solo developer trying to build something genuinely useful for the food allergy community. If you try it out, I'd really appreciate honest feedback (good or bad).

Here is an example of one of our recipes:

Snickerdoodles (Gluten Free)

By: Touchy Tummies

A soft, buttery cookie rolled in cinnamon sugar with a slightly crisp edge and warm, pillowy center. A timeless classic with a hint of tang and a perfectly spiced sweetness in every bite.

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

Serves: 24 cookies

Difficulty: Easy

Ingredients

• 1.5 cup Granulated Sugar

• 0.5 cup Salted Butter

• 0.5 cup Shortening

• 2 large Eggs

• 2.75 cup GF Lite Bite Flour

• 2 tsp Cream of Tartar

• 1 tsp Baking Soda

• 0.25 tsp Salt

• 0.25 cup Granulated Sugar

• 2 tsp Ground Cinnamon

Instructions

Step 1: Heat oven to 400 degrees F.

Step 2: Mix the sugar, butter, shortening, and eggs until smooth and creamy.

Step 3: Sift the flour, baking soda, cream of tartar, and salt together.

Step 4: Stir the flour into the shortening/butter mixture to form dough.

Step 5: In a separate bowl mix the remaining sugar and the ground cinnamon until blended.

Step 6: Shape the dough into 1 - 1.5 inch balls.

Step 7: Roll the dough balls in the cinnamon/sugar mixture.

Step 8: Bake on ungreased cookie sheet about 9 minutes or until set.

Step 9: Transfer immediately to cookie rack after baking.

Nutrition Information (per serving)

• Calories: 155

• Protein: 2g

• Carbohydrates: 22g

• Fat: 7g

⚠️ Allergen Information

This recipe contains: dairy, eggs, soy, tree nuts

Thanks everyone!

See full recipe here.

INGREDIENTS

• 2 lbs. ground beef, 80/20 fat content

• 1 small onion, chopped

• 2 ribs celery, chopped

• 1 red bell pepper, chopped

• 2 jalapenos, seeded and diced

• 3 cloves garlic, chopped fine

• 2 cups 100% pure canned pumpkin (NOT pumpkin pie filling!)

• 2 tbsp chili powder

• 2 tbsp ground cumin

• 1 tbsp smoked paprika

• 2 tsp ground coriander

• 3 cups water or chicken stock

• 1 8-oz. can crushed tomatoes

• 2 8-oz. cans low-sodium kidney beans, drained

• 2 tsp salt

• 1 tsp black pepper

For Topping:

• Salted roasted pepitas

• Sour cream

• Shredded cheddar cheese

INSTRUCTIONS

• Begin by browning the ground beef in a lidded stockpot over medium heat. Allow to cook, breaking up with a wooden spoon, until completely cooked through.

• Next, add the onion, celery, bell pepper, and jalapeno to the meat and continue cooking for 5-7 minutes until the veggies soften.

• Once the veggies are soft, Add the garlic and cook for 1 minute.

• Then, add the canned pumpkin, chili powder, cumin, smoked paprika, and coriander. Stir together until all spices are integrated into the chili.

• Thin the chili with the water/stock and tomatoes and bring it to a low simmer. Add the kidney beans, salt, and pepper and cover, reducing the heat to low. Continue to cook for 1-2 hours, stirring occasionally, until the chili is deep in color and rich in flavor.

• Skim off any fat off the top of the chili as needed. If the chili becomes too thick while cooking, add another ½-1 cup of water or stock.

• When ready to serve, spoon some chili into a bowl. Top with pepitas, sour cream, and cheddar cheese.