#Gluten free

Miso Broccoli and Potato Casserole with Crunchy Quinoa - 5 stars Vegetarian Gluten free This was another guaranteed winner out of this book - I knew it when I first saw this that this was going to be a crowd pleaser, and I was right. I made this for a family gathering and out of the mountains of food set out for all, this dish was the only one that managed to end up over 90% finished, with people returning for seconds. It made the tedious / nerve-wracking process of deep frying quinoa worth it. One thing of note, related to the quinoa - it’s worth doing just for the nutty crunch, but you don’t need ½ cup at all. I made ½ cup and about one third of that was sacrificed to the burnt pan gods, and I tossed it out. I fried what was left (about 3 spoonfuls at a time) but a percentage was lost to the oil eventually, as I couldn’t rescue it fast enough. I never knew if I was pulling out a burnt piece with the fresh ones, but ultimately as long as you don’t try to fish out each piece I think you’ll be safe. I noticed that right away there was a massive amount of bubbling up, and by the time it calmed down the quinoa was pretty much ready to scoop out and let dry. I used a 13x19 casserole dish for this, but something smaller and deeper would probably work too (Tyler did not specify what pan to make this with). Also, he mentions to add the garlic in the recipe, but garlic was omitted in the ingredients list. I used about 4 cloves and it worked well, so that’s what I put down. The only thing I have to say is that the potato far outnumbers the broccoli. If anything, you should cut the broccoli in finer pieces or just double the amount, as my serving had no broccoli in it at all. While this is a great casserole (the miso kills), it once again feels very broccoli secondary. Ingredients (serves 6) Canola or vegetable oil, for frying ½ quinoa 2 tbsp olive oil ½ tsp chile flakes 1 large (1 pound) head broccoli, cut into 1 to 2" pieces (not cooked raw) 3 large or 5 small russet potatoes (about 2 pounds), peeled and sliced paper-thin on a mandolin ½ cup heavy cream 2 ½ tbsp yellow miso 6 oz cheddar cheese, grated (about 1 ½ loosely packed cups), divided [we used a lot more cheese than this.] salt Preheat the oven to 375˚. In a saucepan, bring the quinoa and 1 cup of water to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes or until the quinoa is tender and puffy. Spread the cooked quinoa onto a baking sheet and refrigerate until the quinoa is cold and a little dried out, at least 30 minutes. Fill a large saucepan with 1 inch of canola oil and heat the oil to 375˚. In very small batches, fry the quinoa until olden brown and crispy. Using a fine-mesh sieve, transfer the fired quinoa to a paper-towel lined plate (you may need to use more than 1). Heat the olive oil in a large saucepan and add the garlic and chile flakes. Cook for a few seconds, but before the garlic really starts to caramelize, add the broccoli and potatoes. Stir well and try to separate most of the thin slices of potatoes so that they’re coated in the oil. Add the cream, miso and 2 tsp of salt and continue cooking, stirring, until the cream is reduced a little and thickened from the potato starch. Add half of the cheese and stir well to combine, then transfer the whole thing to a casserole dish. Sprinkle the remaining cheese on top, cover with foil and place in the oven. Bake for 30 minutes. Remove the foil from the casserole dish and cook for 10 minutes longer or until the cheese is caramelized. Serve hot, sprinkling some fried quinoa over the top of each portion.

Find Me Gluten Free App - Available for iOS and Android Been introduced to this app, that helps keep in check any restaurants near you, that offer gluten free options and menus! I especially like how easy it is to make your own reviews and add new places onto its map. And the rating system that includes on how gluten free focused the individual restaurant is. Just wanted to share, for the fellow coeliac sufferers out there who might find this one useful too!

I made myself some gluten free chocolate chip pancakes with some bananas!😘😘😘 I’m a huge chocolate fan by the way!🫶 I’m also drinking lactose free chocolate milk!🥰

Chocolate Cherry Loaf Cake (Vegan & Gluten-Free)

Me, reading someone’s celiac-friendly recipe: Girlfriend bread….

I’m attempting to make cookie bars with a batch of homemade GF flour I made the other day, so wish me luck. I’ve never used GF flour, but I’ve become gluten intolerant, so I have to figure out alternatives. And specialty foods like GF flour are particularly expensive here, so the solution is to find a proper recipe online and use that. (If you know of a really good one, I’m all ears; I’m not set on any particular recipe as long as I can buy the ingredients).

I think after a certain point, celiac disease becomes more of a social disability than a physical one.

Dessert Menu: black sesame and strawberry basque cheesecake. Pantry items engaged: 10. (silken tofu, sugar, coconut milk, corn starch, rice flour, black sesame seeds, freeze dried strawberries, homemade almond extract, yuzu juice, salt) Pantry items 86ed: 5. (2 containers of silken tofu - all done!; can of coconut milk; package of freeze dried strawberries, black sesame seeds,)

this just feels so evil to me… it’s the exact same product with a different flour. thats it. TRIPLE THE PRICE. and thats just bread. everything in my life is triple the cost, for essentially half the experience. all because when i was 7 years old i was diagnosed with an immune disease. in what world is this fair?

Chocolate Walnut Brownie muffins Yields 2 muffin pans, or 24 muffins Melt and mix: 150g butter 3 dl brown suga r Add and mix: 2 dl cocoa powder ¼ tsp salt 1 dl white sugar 1 dl GF flour 1 tsp vanilla ex tract Mix and add and mix: 2 tsp instant coffee powder ½ dl boiling water Add one at a time and mix: 3 eggs Add and mix: 200g walnuts (or other nuts - optional) Bake at 170°C for 20 minutes Chill before serving (×3) 450g butter 9 dl brown sugar 6 dl cocoa powder ¾ tsp salt 3 dl white sugar 3 dl GF flour 3 tsp vanilla extract 6 tsp instant coffee powder 1½ dl boiling water 9 eggs 600g walnuts

buffalo temeph salad with grilled corn🌞

pretty girls don’t have gluten allergies pretty girls don’t have gluten allergies pretty girls don’t have gluten allergies pretty girls don’t have gluten allergies

13/14 June markets This weekend we will be Saturday 13th June at Edinburgh Farmers’ Market 9-2pm and Sunday at Dunfermline City Artisan Market 11-3pm. We will have freshly baked gluten free/ plant based cakes, pies and much more. Looking forward to seeing you all there! 13/14 June markets

Grilled Broccoli with Mashed Potatoes and Bacon Gravy - 3 Stars Gluten free Despite Tyler’s high praise of grilled broccoli, I’m afraid I didn’t get the hype with this one. Ultimately this recipe is mostly a gravy recipe, as the mashed potatoes are simple mashed potatoes that you could pull from any cookbook or online recipe site and the grilled broccoli was just…grilled broccoli. As for that bacon garlic, while it did incorporate garlic stems into the mix, you can’t taste anything but salty, salty bacon. So if you want to make a super salty bacon gravy I’ve got you covered - not that it wasn’t tasty, mind you. It’s bacon. Bacon is a pretty uncontroversial, food-wise. Overall, the effort put in does not equal the returns. Nothing wrong with it, but also nothing very special. Sorry Tyler. The picture I snapped was also just…not super appetizing, to be honest, so I’m not including it. Ingredients (serves 4) 2 heads broccoli salt olive oil 3 large russet potatoes, peeled and cut into 8 pieces each 1 tbsp unsalted butter ½ cup heavy cream 6 oz bacon, cut into ½ inch pieces 1 tbsp all purpose flour 1 cup water or milk Cut off the bottom halves of the broccoli stems, then peel and roughly chop them. Set aside. Cut the broccoli heads lengthwise into quarters (you will have large pieces of florets with some stem attached.). Season the quartered broccoli tops (saving the stems for later) with 2 tsp of salt, then steam for 4-5 minutes. Drizzle with oil and set aside. Place the potatoes in a saucepan with 1 tbsp of salt and cover with water. Bring the water to a boil and cook the potatoes for 15 minutes or until they’re cooked through. Drain well, then return them to the pot an add the butter and cream and 1 tbsp of salt. Mash those spuds. Cover the pot and keep warm. In a small saucepan over low heat, cook the bacon until it’s caramelized and crispy. When the bacon has cooked, use a slotted spoon to transfer it to a paper-towel-lined plate; leave the bacon fat in the pan. Add the reserved broccoli stems to the pan and cook over medium low heat until tender, about 5 minutes. Add the flour and continue to cook for about 1 minute. Add the cup of water or milk and 1 tsp of salt and stir with a wooden spoon, making sure to scrape up the browned bits stuck to the bottom of the pan. Transfer the contents of the pan to a blender. Leaving a gap for steam to escape, puree the mixture, starting at low speed and progressing to high speed, until smooth. Pour the gravy back into the pan and add the reserved bacon. Prepare a hot grill or heat a grill pan over high heat. When the grill is ready, add the broccoli florets and grill, turning occasionally, until nicely charred. The broccoli’s already cooked, so it shouldn’t take too long, about 4 to 8 minutes, depending on the heat of your grill. Divide the mashed potatoes among four plates, top each with two pieces of broccoli, spoon a bunch of gravy on top and serve.

Foccacia Tried making this on my pizza stone, almost ruined it. Too sticky, use only as foccacia! 1 kg gluten free flour (1 bag Schär Type B) 5 tbsp psyllium husk 3 tbsp sugar 1 tbsp salt Mix together: 6 dl cold water 6 dl boiling wat er 1 dl milk powder 50g fresh yea st Add and mix everything thoroughly together: 3 tbsp olive oil Let rest over night. The pizza sauce I used: Mix with blender: 1 small can Pineapple , drained 1 can tomato ½ tube tomato puree ½ bulb garlic Red onion and a lotta olive oil to top! Bake at 200- 250C until cooked an golden.

i love miso soup so much but it is near impossible to find ingredients to make it gluten free however! i found gf miso paste (yay!) at the store and so i bought gf dashi online (on amazon - boooooo…but i used a gift card) and it just got delivered! so even though it is 25 degrees out i will be making some miso soup lol

Besan Toast | Besan Bread Toast in Tawa - Just 10 Mins

besan toast recipe | besan bread toast | bread besan toast with step by step photo and video recipe. this is certainly a quick and healthy bread toast recipe which can also be refereed as eggless savory french toast. apart from breakfast and snack, it can also be packed for tiffin box for a quick bite in office. generally it is eaten without any side dish, but tastes great with green chutney and tomato ketchup.

Zucchini Tahini Breakfast Cookies (Vegan & Gluten-Free)

BBQ Broccoli with Altered Beast Rice Vegetarian Vegan Dairy Free Gluten Free So I was originally planning on making this, but I’ve changed my mind – it sounds interesting, and possibly satisfying. But ultimately I don’t see how a head of broccoli slathered in a sauce (no matter how delicious) as being a revelation the same way the ramen was, and I’m getting a bit impatient to move on to the next book. I feel like I’ve given broccoli more than its due at this point, though I will admit I am curious to know if a soft, slow roasted BBQ broccoli tastes as good as Tyler describes it to be. Find out for me and let me know? Ingredients (serves 4) 2 heads brocoli (about 2 pounds) 3 tbsp canola oil ½ tsp paprika ½ tsp ancho chile powder ½ tsp freshly ground black pepper salt 1 cup ketchup ½ tsp chile flakes 4 garlic cloves ½ yellow onion, roughly chopped 3 tbsp white vinegar, divided 2 tbsp pure maple syrup 1 cup jasmine rice 1 tbsp olive oil 1 cup shredded red cabbage 1 tbsp yellow mustard 1 cup frozen peas 1 cup mung bean sprouts Preheat the oven to 275˚. Cut off the bottom halves of the broccoli stems, then peel and roughly chop. Cut the broccoli heads lengthwise into quarters (you will have large pieces of florets with some stem attached). In a large mixing bowl, toss the quartered broccoli heads with the canola oil, paprika, ancho powder, black pepper and 2 tsp of salt. Transfer the mixture to a baking sheet and bake for 40 minutes. The broccoli should be cooked through and caramelized, but it should be a duller green than when you normally roast broccoli. While the broccoli cooks, make the BBQ sauce: Combine the ketchup, chile flakes, garlic onion, 2 tsp of vinegar and the maple syrup in a blender and puree until smooth. Remove the broccoli from the oven and coat each floret with some of the BBQ sauce. Return the broccoli to the oven and bake unitl it is cooked and not supercrunchy, about 20 minutes. In a small pot, combine the rice, olive oil, 1 cup of water and 2 tsp of salt. Bring to a boil and add the cabbage, mustard, the reminaing 1 tsp of the white vinegar and the reserved broccoli stem pieces. Stir and bring to a boil, then reduce the heat to very low, cover and cook until the rice is tender, about 15 to 17 minutes. Add the peas, bean sprouts and 1 tsp of salt, then stir and keep warm. Divide the rice among four plates and place two piece of the BBQ broccoli on each plate next to the rice. Serve with extra BBQ sauce on the side.

Fitz on Fourth Restaurant Review TAPAS Our first course was the cauliflower fingerling bravas and the charred asparagus. I preferred the cauliflower and potatoes, which were cooked wonderfully and presented with a spicy, paprika-forward brava sauce and a garlic aiolil. The asparagus was refreshing and light, with lots of lemon and red pepper. A little citrusy for me, but still a great appetizer. GREENS Girlfriend and I weren’t psyched for this course (notorious salad haters), but it ended up being my favorite! The glazed, gingery meatballs over napa slaw and pickled vegetables all came together for a stupidly good bite. The Boston bibb salad was clasically Italian with lots of peppercinis, parmesan, and vinegar and reminded me of my favorite tomato pie restaurant growing up in Jersey. MAINS The first two courses came out very quickly! There was a welcome pause before the third course. The parmesan + herbs gnocchi was a comforting, homey dinner. Next time, we’re ordering double portions of it because it was sooo easy to eat. The eggplant was much more creative, but less succesful for me personally! The “umami citrus sauce” was just a bit too sweet for me, maybe from the pomegranate? The eggplant was cooked really well, but I couldn’t get very into the sides. Girlfriend pronounced the black rice to be “a little too cute” as white rice would’ve held and balanced the sauce much better. Overall, we ended the night pretty full and very satisfied! DRINKS The cocktails were great, but didn’t quite hit what GF and I were looking for! The strawberry rhubarb margherita kinda tasted like any margherita, and GF’s old fashioned and manhattan were a little too mellow for her taste. Not disappointing, but we’ll probably order different drinks next time! OTHER NOTES • A little loud, but not too bad! The noise was from other diners, no intrusive music or street noise. Maybe a 3 out of 5. • Single stall bathrooms! • Staff was attentive with water, folding napkins, etc. • Pretty quick service, about 1 hour 15 minutes total. • ~$150 for six plates and four drinks before tip. • It probably won’t be in our monthly rotation, but we will absolutely be back!