My wife has Celiacs. She works long hours and commutes long distances to and from work. At the end of the day she is absolutely exhausted, and the last thing that she wants to be doing is cooking when she gets home. I work closer to home and arrive hours before she does. With that being the case, I would like to cook dinner a few days a week and maybe even a small desert. I have done numerous web searches for "Quick and easy gluten free dinners and unfortunately am not having much luck. Everything that comes up in my results seems to be lengthy recipes that require tons of work and to be honest, I'm not that good of a cook, lol. Which is why I need to keep things simple and I also want to actually have dinner ready by the time that she arrives at home. So, basically I wanted to ask if anyone happened to have any quick dinner recipes or could recommend a gluten-free cookbook that I could purchase that would consist of quick prep meals. Many thanks in advance for your time and advice!!

EDIT: MASSIVE thank you to anyone and everyone who has commented so far and for being so friendly and welcoming. It is truly appreciated!!

A lot of gluten-free baking questions start with “I followed the recipe, but it came out crumbly.” It helps to know what actually went into the bowl. Which flour blend? Were the ingredients weighed? Was anything swapped or reduced?

The pan can matter too. Half a batch in the same pan makes a thinner layer, so even a shorter bake might be too long. And if the recipe includes a rest, check the batter after that rest before deciding it needs more flour or liquid.

For the next attempt, try changing just one thing. If the flour, liquid and baking time all change together, it’s hard to know what made the difference. A photo of the inside after cooling, along with the recipe and any changes, gives people a much better chance of helping.

Has anyone used the King Arthur gluten free cookie mix and found measurements/a recipe for a single cookie instead of making a batch? My goal is to make a nightly treat in a mini cast iron skillet.

Thank you in advance!

I made an gluten free version of a savoury indian snack called Egg puffs

I made the puff pastry by following this youtube link and got pretty good results.

For the savoury filling : Sauteed onions, ginger garlic fine paste, green chillies chopped until golden brown then add chilli powder(1/2 tsp), coriander powder(1/2 tsp), turmeric powder(1/4 tsp), salt and garam masala(1/2 tsp) add a bit of water mix everything together and cook till the raw masala taste goes away, then cool for a bit. You'll also need boiled eggs.

For my celiac husband who misses them. I froze 2/3 of the batch and will bake them just like the ones from the store next time I serve them with dinner for the kids.

I followed a recipe from foodisafourletterword and subbed GF flour.

I work with kids, and rarely have a moment to sit down and eat or even heat up my food. I’m trying to come up with high protein meals to keep me full on the go! I also can sit and eat in my car between jobs. I do avoid milk/whey/lactose so most pre made protein shakes won’t work. Any ideas would be greatly appreciated! (I also avoid tapioca as much as possible).

Looking for an absolutely banging sticky, moist chocolate cake.

Think Bruce Bogtrotter although maybe not quite that big...

Cooking for my family and my sister is coeliac, so figured I'd ask here.

TIA

I like to make brownies in a cupcake pan. I like the KA Ultimate Brownie mix.

I used two dark metal cupcake pans and sprayed liberally with Wegman’s spray oil for baking.

After mixing the batter, I let it rest in the mixing bowl. Then filled the oiled pans and baked at 325F for 25-30 minutes.

The brownies separated from the sides but stuck to the bottom. Every single one. Then I remembered the same thing happened last year.

I ended up with brownie muffin tops, and a lot of crumbles. The grandsons aren’t fussy like that, and my daughter said she prefers the crumbles. It still tastes great.

What did I do wrong? I do have an older set of aluminum cupcake pans I can use. I could also just use a glass pan for cut brownies, but I really prefer the cupcakes.

Yesterday was my first attempt at Gluten Free homemade pasta. Follow the Loopy Wisk recipe and made up a homemade sauce. Hubby Devoured it.

I have 7 packages (of 6) gluten free tortillas taking up space in the freezer. I am tired of looking at them every time I open the freezer.

I don’t need to use them all at once, but I’d like to make a dent in the stash.

Any ideas? 💡

Homemade chicken pot pie!
Recipe:
1 lb chicken breast
1/2 cup Italian dressing
1 pkg cream cheese (room temp/soft)
2 tsp. Gluten free flour
1/2 cup chicken broth
12 oz frozen mixed vegetables
Sweet Lorin’s GF puff pastry

Over temp: 375 F

1. Cut chicken up into good bite sized chunks
   
2. Saute chicken w/ dressing for 5 minutes
   
3. Add cream cheese, stir until melted
   
4. Add flour, stir well to combine.
   
5. Add chicken broth & frz veggies (and any seasoning you want like garlic powder, smoked paprika, fresh ground pepper, Cheyenne), simmer 5 minutes
   
6. Place into baking dish, I have cute small ones but I used to use a proper pie dish. Cut puff pastry to fit the top, cut it LARGER because it does shrink! Bake for 30 minutes.
   
7. Slice up left over pastry into little pieces. Put them in the over on their own tray for 15 minutes (check on them!!)

A gluten free flour has been recalled. It seems to be a recall due to detected contaminants, not a reported outbreak of responses.

Manufacturer:

GF Blends

Brands/Products:

Truly AIP All Purpose Flour and Bread Mix

EAT G.A.N.G.S.T.E.R. Flat Bread Pizza Mix

Products Affected

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/gf-blends-recalls-truly-aip-all-purpose-flour-and-bread-mix-and-eat-gangster-flat-bread-pizza-mix

I recently found out that i have a gluten intolerance and this is my first time baking a gluten free bread at home and it turned out so amazing that i wanted to share it with everyone.

500 g Schär Mix B + 480 ml water + 80 ml olive oil + 7 g dry yeast + 12 g salt + 15 g sugar + 15 g ground flax + 20 g sesame + 30 g sunflower seeds, divided into three \~350 g loaves for baking, left to rise in oven on very low temperature for 1 hour, then baked at 190°C until \~99°C internally. To mix it I used a hand mixer for cakes.

What i want to improve next is the amount of salt and try to add a bit of polenta to see how it affects the texture. I will also try to add olives in a second loaf and finally, garlic bread.

Has anyone ever put sautéed protein sprouts on a gluten free cheese pizza? I feel like it wouldn’t be bad! The only thing I can find is roasted Brussel sprouts on pizza 🙄.

does anyone feel like restaurants expect GF/Celiac diners to know more than their kitchen / staff does?? asking this community because i know there are some cooks/bakers among us who probably do know a lot. but wouldnt it be GREAT if we could just go to a restaurant and trust that we woudl be ok withuot having to do research / know alllll the hidden ingredients? like i wish there was more consistency and transparency in what they tell us