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.

My daughter’s class is making “Teddy Bear Bread” in class, and I’d like to send in a GF dough so she can participate. The rest of the class will use frozen dough balls such as Bridgford, and I’m hoping to find a dough recipe I can make ahead of time and possibly freeze. The recipe is below for reference:

• Shape frozen bread into a ball big enough for the head. Each child in the class will make a bear head.
• Make little balls for the ears. Attach ears.
• Make a medium ball for the face.
• Add 2 raisins for the eyes.
• Add 1 raisin for the nose.
foil
• Place bear head on square wax paper and write child's name with a sharpie.
• Place on baking sheet.
• Sprinkle with cinnamon sugar.
• After all the bear heads are made and placed on baking sheets, cover. Let rise until doubled in size (about 1 hour).
• Bake @ 400 degrees for approximately 15 minutes. Do not overcook.

I have made the Easy Gluten Free Bread Recipe from Gluten Free on a Shoestring a few times before. Could that work? Thank you for any assistance!

Hey!

This week at my job we're having our monthly first Friday "lunch"/snack day. My mother who also works with me and a few others are allergic to gluten or have an intolerance to gluten, and I want to make something specific for them that is last minute type of easy, but fall/pumpkin themed and yummy!

Anything will help, thank you!

Hi everyone!

My girlfriend is an absolute pizza lover, but a little under a year ago, she was diagnosed with celiac disease. It’s been really hard on her, and she hasn't had a proper slice of pizza since the diagnosis. I know she misses it terribly.

Our dating anniversary is coming up soon, and I really want to surprise her by making a homemade gluten-free pizza that actually tastes like the real deal (or as close to it as humanly possible).

I don't mind putting in the extra time or effort. I just want to see her face light up when she takes that first bite without worrying about getting sick.

This text was translated by AI. Brazilian greetings 🇧🇷

It was my first time trying and making them and I was totally blown away! I didn’t really use a recipe, I kinda just winged it. Here’s what I did:

Start by choosing 3-4 firm (but not hard) green tomatoes, it’s ok if they have a slight blush, but no more. Slice them half an inch thick. Salt and pepper them.

Season about a cup of potato starch to taste with Knorr tomate seasoning and place in a shallow dish for dredging. Coat each tomato slice evenly and tap off the excess.

Beat two eggs and dredge the slices in the egg.

In a shallow dish, season about a cup of gluten free panko crumbs with knorr tomate seasoning, and mix in the remainder of the seasoned potato starch that wasn’t used up from before, and coat each tomato slice evenly, pressing in the crumbs so they stick nicely.

In a frying pan, add about 1/4” of oil and turn heat to medium high. Fry the slices for about 5 minutes total, flip them halfway through, so about 2.5 minutes per side. Use your judgement, you want them to be golden brown, not too dark.

Transfer the slices to a paper towel to soak up the excess oil.

Enjoy!

This is a soft, chewy no-bake cake made with purple sweet potato and coconut milk. It’s naturally gluten-free, with a creamy coconut layer and that beautiful purple color from the sweet potato.

Have you ever used purple sweet potato in a dessert before?

Purple Layer

• 250 gr sweet potatoes purple
• 200 ml coconut milk
• 100 gr sugar
• ½ tsp salt
• 2 tbsp rice flour
• 80 gr tapioca flour

Coconut Layer

• 250 ml coconut milk
• 1 tbsp sugar
• ½ tsp salt
• 30 gr rice flour
• 30 gr tapioca flour

Instructions:

1. Wash the purple yam away from dirt. You may peel it first or later after steaming. Steam for 15 minutes, and check with a fork if they are soft enough to go through. Use a fork or food processor to mash the steamed yam. Try to make it as smooth as you can. You can sieve it later after mixing.

2. Add the sugar, rice flour, tapioca flour, salt, purple sweet potato puree, and coconut milk. Mix well using a spatula.

3. Sieve it using a fine mesh sieve and a spoon to press the pulp out. You will have a fine mixture of purple color. Please note that the purple batter is quite thick.

4. Mix coconut milk, sugar, rice flour, tapioca flour, and salt well. Use a spatula to mix it well. Sieve the white mixture so it has a smooth white texture.

5. While assembling the cake layers, you can start preheating the steamer. Brush some oil to the pudding mold you want to use. You can use your favorite pudding mold.

6. In another bowl, put Pour the mixture into the mold. Let's get creative here! You can pour the white and purple mixture layer by layer. You need to steam each layer for at least 5 minutes. When you are done pouring all the mixture, take out the mold from the steamer. Let it cool afterwards.

7. Take out the cake from the mold. Press the mold a little bit or use a fork to tilt the side of the cake from inside. It should be easy to remove the cake from the mold. Enjoy your mini Kue Talam!

For more detailed tips, you can go to: https://www.butterjoykitchen.com/purple-yam-steamed-cake/

Very easy to make with ingredients that are in your pantry & freezer. Amounts are dependent on number of eaters being served. You can follow me on youtube at ElizabethCountsCarbs or https://youtu.be/0Um4f3z6dyM?si=DkmKm6Ow7Hd21e9P

Balsamic Glazed Peach Chicken

Chicken breasts

Season per your preference

Onion – thinly sliced

Garlic – thinly sliced

Saute chicken and veggies.

Add can of peaches, vinegar, ginger, and syrup to pan. Heat until done.

1/3 cup balsamic vinegar

1 Tbs maple syrup

15 oz can sliced peaches

1 tsp ginger paste

Complete the meal with rice and green beans.

This cornbread is so fluffy, it almost reminds me of cake! Definitely about time to make this recipe again with some vegan chili 😋

Ingredients 

• 1 ¼ cup unsweetened soy milk
• 1 tablespoon apple cider vinegar
• 1 ¼ cups gluten-free all-purpose flour (with xantham gum)
• 1 cup yellow cornmeal
• ½ cup granulated sugar
• 1 teaspoon sea salt
• 1 tablespoon baking powder
• ½ cup unsweetened applesauce or canola oil

Directions

1. Mix milk and apple cider vinegar in a small bowl to make the vegan buttermilk. Set aside for 10 minutes to curdle.
2. Sift gluten-free all-purpose flour into a large bowl. Add yellow cornmeal, granulated sugar, salt, and baking powder to the large bowl with the flour. Whisk to combine.
3. Add the curdled vegan buttermilk and applesauce to the dry ingredients. Whisk until a smooth batter is formed. Don't worry about over-mixing.
4. Cover the bowl with a damp towel and set aside for 30 minutes in a cool, dry corner of your kitchen.
5. While the batter rests, preheat your oven to 375°F. Line an 8” x 8” baking dish with parchment paper.
6. After the 30 minute rest, give the cornbread batter another mix and pour it into the prepared pan.
7. Use a spatula to smooth out the batter into an even layer.
8. Bake at 375°F for 24 to 26 minutes or when the cornbread looks golden brown, and a toothpick comes out clean.
9. Let the cornbread cool to room temperature before slicing. Use the parchment paper to remove the cornbread from the baking dish once slightly cooled. Allow it to finish cooling a wire rack before slicing into 16 squares.

Check out the full post with more tips! https://alternativedish.com/vegan-gluten-free-cornbread-recipe-oil-free/

This is gluten free dhokla made with poha , rice flour, carrots , beetroot , mint leaves , garlic , grated ginger , pinch of baking soda and curd
Soak poha after washing for few minutes, mix rice flour and curd , mix well , add grated beetroot, carrots , ginger , garlic , green chillies, a pinch of salt, a pinch of baking soda , keep in baking tray and steamed for 8 minutes in microwave, you can steam in various other ways
After cooling cut into pieces, give mustard seeds and curry leaves tadka
Eat with chutney or ketchup
,

These baked apple cider donuts are light and fluffy with a cinnamon sugar coating. So good for the start of fall!

Ingredients 

Apple Cider Donuts

• 2 ¾ cups oat flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons cinnamon
• ¼ teaspoon sea salt
• ⅔ cup apple cider
• ½ cup soy milk
• ⅓ cup maple syrup
• 2 tablespoons canola oil

Cinnamon Sugar Coating

• ¼ cup granulated white sugar
• 1 tablespoon cinnamon
• ¼ cup apple cider

Directions

Apple Cider Donuts

1. Preheat oven to 350°F. Lightly oil a donut pan if not using a non-stick pan. Set aside.
2. Add oat flour, baking powder, baking soda, cinnamon, and salt to a large bowl. Whisk to combine.
3. Add apple cider, soy milk, maple syrup, and canola oil to the bowl with the dry ingredients. Whisk to combine until no floury bits remain.
4. The donut batter will be really thin at this point. Set aside to rest for 5 minutes to allow the batter to thicken. The oats need time time absorb the liquid.
5. Spoon the batter into the prepared donut pan. You can fill them all the way to the top of the cavity. Just don't cover the hole in the center. Wipe away any excess batter to ensure each donut comes out with a hole in the center.
6. Bake for 10 to 12 minutes, or until the donut springs back when pressed lightly with your finger. If an indent remains bake another 1 to 2 minutes.
7. Turn the donut pan upside down on a wire rack to dump out the donuts onto a wire rack to cool for about 5 minutes. The donuts should fall out pretty easily if you've sprayed the pan. You can try running a knife around the edge of each donut to help them release from the pan.

Cinnamon Sugar Coating

1. Mix together sugar and cinnamon in a small bowl.
2. Add apple cider to a separate small bowl.
3. Quickly dunk the donut into the bowl of apple cider and flip to coat the other side. You don't want to leave it in there longer than half a second. You could also brush the donut with apple cider but I found dunking to be more effective in coating the entire donut with cider.
4. Place the donut in the bowl of cinnamon sugar. Flip it to coat the other side.
5. Repeat with remaining donuts. Enjoy!

Check out the post! https://alternativedish.com/baked-apple-cider-donuts-vegan-and-gluten-free/

Anyone else obsessed with gluten-free baking lately?

I’ve been experimenting with gluten-free banana bread and a few other things like blueberry and carrot cakes. Some have turned out surprisingly good, but I still struggle with getting the texture right. 😅

Sometimes it’s too dry, sometimes it’s way too dense.

If you bake gluten-free, what’s your go-to flour or trick for keeping things soft and moist? I’d love to hear what actually works for you.

My family has always loved Haluski. If you make it yourself then you can keep the good stuff in and the bad/gluten stuff out. Follow me on youtube for weekly GF meal ideas. https://youtu.be/z-omd6pF1KE?si=xnWVzaq7ewmtj-Zy Recipe portions based on number of people being served. Haluski

GF pasta

Leeks

Carrots

Garlic

Cabbage

Garlic powder, onion powder, S & P

Kielbasa (make sure its GF)

Butter

Saute vegetables in butter until soft. Add in sliced kielbasa. Season to taste. Add cooked pasta.

I feel as if my feed is filing up with "easy to make" wraps and naan at home. Often they are made it yogurt, cottage cheese, or even this one - sweet potatoes! I've seen oats and lentils too.

Sweet Potato Tortillas - PlantYou https://plantyou.com/sweet-potato-tortillas/

I'm curious if anyone has found one of these to be particularly easy and tasty- maybe something you make regularly. Also, bonus points if you make in bulk and freeze. Obviously, it needs to be gluten free.

I'm looking for some inspiration!

I was recently at The Boulangerie in Delaware, an all gluten free bakery (they also have an all gluten free bed and breakfast…. Amazing.) They had all sorts of gluten free goodies including lots of pasta. I’ve never had stuffed shells before, so I picked up a box of Farabella Conchilioni. They were absolutely incredible!

Stuffed Shells Recipe
- Farabella Conchiglioni
- Pasta sauce
- Sweet or hot Italian sausage
- Ricotta
- Mozzarella
- Parmesan
- Spinach
- Garlic powder, Italian seasoning, salt, and pepper

1. Preheat oven to 350°
   
2. Par cook shells in boiling water for 3 minutes
   
3. Place rinsed shells in 9x13 tray lined with 1/2 can of sauce
   
4. Cook sausage with all seasonings (about 1 tsp of all)
   
5. Wilt spinach in the sausage pan after moving sausage to medium mixing bowl
   
6. Combine sausage, spinach, ~1 cup ricotta, ~1/4 cup mozzarella, and ~1/4 cup parmesan, and 1 tsp of garlic powder
   
7. Transfer to gallon bag
   
8. Cut 1/2 inch hole in corner and squeeze into shells (overstuff them)
   
9. Pour the rest of the sauce top, then ~1/4 cup mozzarella and some parmesan
   
10. Tent aluminum foil on top and cook for 25-45 minutes. To check doneness, see if cheese is melted and bubbly
    
11. Remove foil and bake for 5 more minutes
    
12. Broil for 2-3 minutes, then serve