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#gluten-free
omnivorescookbook · 1 month
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Honey Garlic Pork Chops Thin crispy Chinese restaurant-style honey garlic pork chops use common ingredients to bring you an exciting flavor everyone will love for dinner!
Recipe: https://omnivorescookbook.com/honey-garlic-pork-chops/
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sweetcherryslim · 8 months
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Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar. - 185 kcal/5g protein
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Servings: 8 - 185 kcal/5g protein per 1.25 cup serving
1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
2 teaspoons Dijon mustard
8 cups packed baby spinach, roughly chopped
1 medium Honeycrisp apple, diced
½ cup diced sharp Cheddar cheese
½ cup toasted chopped pecans
Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard and the remaining 1/4 teaspoon each salt and pepper in the large bowl. Add spinach, the roasted squash, apples, cheese and pecans. Toss to coat.
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when it comes to me "gf" means both gluten free and genderfluid
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garlicandzest · 2 months
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Learn how to make caramelized onions with just three ingredients. This easy onion condiment will transform everything from burgers and pizzas to sandwiches, and your favorite veggie side dish.
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qaraxuanzenith · 9 days
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I have an unscientific theory about correlation between jews and specific medical dietary restrictions so i have decided to test my theory in a more broad but still extremely unscientific way, by asking tumblr!
specifically, i want to know if there is a correlation between the inability to safely eat nuts and/or gluten, and jewish ancestry
please select the relevant "can't eat nuts/gluten" option even if it is only ONE of those two which is not safe for you to eat
EDIT: leaving it specifically vague to include nut allergies, celiac, gluten intolerance, and other intolerance/digestive issues that mean you genuinely can't eat either tree nuts or gluten
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copperbadge · 1 year
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I have done the goddamn dishes and run the dishwasher every day this week, and this morning between yesterday’s dinner, today’s breakfast, the daikon tots, and the gluten-free bagels pictured above, I set a new personal record by running a full dishwasher, twice, before noon. The second load was mostly pots and pans, but still. I am one mortal human, how many dishes must I wash? 
[ID: several images of gluten-free bagels being made, from the puffy but clearly not “risen” dough to the formed bagels awaiting cooking, the final golden-brown baked product, a bagel split open to show the fluffy interior, and one smeared with cashew butter that I ate shortly after snapping the photo.]
One of my colleagues has a toddler who is Allergic To Everything, including tree nuts, seeds, oats, dairy, eggs, and gluten. I told her I’d mastered yeasted bread as far as I cared to, but if she wanted I’d try gluten free baking for the kidlet, and that I had a good King Arthur recipe for bagels. The challenge was getting pure coconut milk, because most has seed oil added, and he can’t have seed oil. I finally found some at Trader Joe’s, so this morning I did my first ever gluten-free baking. It’s mainly a success! The bagels are a bit dense, as gluten-free bread often is, and they have a distinct nutty flavor from the coconut, but overall they’re highly edible. 
I boiled them all but baked only half; the recipe says they’re best fresh-baked, so I’m doing some Science. The boiled-but-not-baked ones went to the freezer once they’d cooled a little, and this coming week I’ll be testing those -- seeing if you can bake from frozen or from thawed, and if the outcome is similar. That way if my colleague wants, I can freeze them post-boil, and she can bake them herself as needed. Otherwise I’ll just bake a shitload, cool them all, and freeze them before passing them off to her. If he likes them and they don’t trigger any of his allergies, she’s offered to pay me to make bagels on the regular, which is more of a mitzvah than a side-hustle since I only intend to charge for the ingredients. I do enough baking that throwing a monthly order of gluten-free bagels into the mix won’t be a chore, but I’m not so rich I can buy King Arthur measure-for-measure flour on the regular if I’m not the one consuming it :D 
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morbiusworld · 2 months
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HELLO
and welcome to morbiusworld account i am morbiusworld and welcome and welcome to my fun zone where we have fun at morbiusworld and welcome to erf aka morbiusworld which is the capital of the fun zone welcome to morbiusworld welcome one and all to
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you are greeted into morbiusworld by the surveyor buddy who will challenge your sins and decide if you are worthy to enter the fun zone welcome to morbiusworld if you are granted entry feel free to use all of our facilities and get your food from the abandoned walmart that is infested with pigeons
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the mayor of the fun zone who wants you to have fun in the fun zone in morbiusworld if you have a lot of fun you are granted 1 (one) gram of gluten FREE carbonara
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spooniechef · 5 months
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Gluten-Free Chocolate Mug Cake (0 Spoons)
I've been quiet here for awhile, at least in part because it's been a long month or two. There's been overtime at work, which I should not have been doing but because we're understaffed and half the office got sick, I had little choice. Also I went to what will probably be my last convention a couple of weeks ago, which was objectively hellacious but I got autographs from the entire cast of Critical Role so I regret nothing. But of course I came out of that with a serious pain flare and what might have been con crud but was also quite possibly the flu, so that kind of murdered any chance of my being productive the last couple of weeks. But I have this week off and I have some plans. Mostly because I got cookbooks and very much intend to use them.
Side note - I've been contemplating doing a thing to raise money for Fibromyalgia Action UK, and weirdly, my main thought about something sponsored has been "cook through an entire cookbook in 12 months", like The Julie / Julia Project. I came up with that idea least partly because Julie Powell died a couple of weeks ago, which ... I mean, she was barely older than me, what the fuck? But also because cookbooks don't exactly give a chronic pain-friendly rating to its recipes, and part of it would involve doing an adjunct-document with spoon ratings like I do on the recipes here. Still toying with the idea, at least partly because butter and eggs are expensive as fuck. Don't even get me started on the pecans I need for a recipe I got my mother to bring me Jell-O pudding from North America especially to make. Also there's too much that needs buttermilk and that's not so much a thing over here.
Which brings me to today's bit of cookery notes. See, I have new cookbooks, and I've been trying to decide what I want to make from them. I'm having serious executive dysfunction about so much of it, so for the most part I've been sticking with chocolate chip cookies. But I didn't want to do that this time, but there are so many cookies to try. Eventually I got tired of indecision and just really wanted a sweet treat, and one of my cookbooks (Quick + Easy Gluten Free by Becky Excell, which I heartily recommend) had recipes for mug cakes. I'd never tried one, so I figured, why not? I went for the chocolate one instead of the jam doughnut one because I didn't want to use an egg for just the yolk until I found something to do with the white. (Which probably means the next recipe you'll see here is gluten-free cinnamon roll sugar cookies, but anyway.)
So! Chocolate mug cakes! Here's what you'll need:
1 tablespoon vegetable oil
4 tablespoons milk
2 tablespoons caster sugar
1 tablespoon unsweetened cocoa powder
3 tablespoons gluten-free all-purpose flour
1/2 teaspoon gluten-free baking powder
1 tablespoon chocolate chips
I imagine you could replace both the all-purpose flour and the baking powder with gluten-containing versions and have it be fine. But note - no xanthan gum, no egg. You could probably add the tiniest drop of vanilla extract, though.
Here's what you do:
Put all the ingredients in a microwaveable mug; mix well
Cover the mug with plastic wrap; poke a few holes in the plastic
Microwave on high for 60-70 seconds
Let cool for a couple of minutes (the mug will be really hot)
FEAST (they recommend topping it with ice cream and / or chocolate syrup, so maybe do that and then FEAST)
There is no earthly way I could make this any easier. You could probably add various bits of additional flavour - replace the chocolate chips with fudge chips, a drop of vanilla or orange or mint extract, maybe a pinch of cinnamon - but it's pretty well fine on its own. The only thing I can add is that the cookbook says microwave on high in a 900W microwave, but mine is 800W so I just put it in for 70 seconds and it was fine, so maybe add an extra 5-10 seconds if your microwave is lower wattage than that.
So yeah, this is the perfect spoonie dessert, really. If you're having a bad day and are tired and you just want something nice that requires no effort and isn't a £3 brownie? This is the way to go.
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sew-much-to-do · 1 year
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DIY Bloody Cups
These Bloody Cups are like Peanut Butter Cups - but filled with a raspberry sauce - making it the perfect treat for Halloween! They are vegan, gluten-free and only need 3 ingredients - the ideal last minute recipe.
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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.
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strengthandsunshine · 4 months
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These Peppermint Bark Cookies are gluten-free, vegan, and allergy-free! Made with a soft and chewy chocolate brownie cookie, dipped in sweet dairy-free white chocolate, and sprinkled with crushed peppermint candy canes! These fudgy chocolate peppermint Christmas cookies are quick and easy to make, with all the holiday flavors of your favorite no-bake Christmas candy!
Peppermint Bark Cookies (Gluten-Free, Vegan) https://wp.me/p4UrDz-8Ga
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rabbitfoodkitchen · 7 months
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Hi! You can call me VB and this is my new blog where I try and teach myself to be a better and more allergy-conscious cook. I'll be going back and adding some of the things I've made since the start of the year, and hopefully will have many new recipes to share as well!
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omnivorescookbook · 5 months
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General Tso’s Chicken (Crispy Chicken Without Deep-Frying) An easy General Tso's chicken recipe that yields crispy chicken without deep-frying, served with a sticky, tangy, and sweet sauce.
Recipe: https://omnivorescookbook.com/general-tsos-chicken/
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sweetcherryslim · 1 year
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Strawberry Penna Cottas - 130 kcal/5g protein
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Servings: 4 - 130 kcal/5g protein per serving
1-1/2 cups whole milk
1-1/2 teaspoons unflavored gelatin
1-1/2 pints strawberries, halved
2 tablespoons Splenda No Calorie Sweetener, Granulated
1 teaspoon vanilla extract
1 pint strawberries, sliced
Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (do not boil). Set aside to cool.
Process 1-1/2 pints strawberries in a food processor, or until pureed, stopping to scrape down sides. Press strawberries through a fine wire-mesh strainer into a bowl, discarding solids. Stir cooled milk mixture into strawberry puree. Add Splenda Granulated Sweetener and vanilla, stirring until Splenda Granulated Sweetener dissolves.
Coat 4 (6-ounce) ramekins with cooking spray. Divide strawberry mixture evenly among ramekins. Cover each ramekin with plastic wrap; refrigerate 4 hours or overnight until panna cottas are set.
Run a knife around the edge of each panna cotta and unmold onto serving plates. Serve with sliced strawberries.
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acocktailmoment · 1 year
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Poinsettia !
X3
Ingredients:
6 tablespoon Cointreau, or other orange liqueur
12 tablespoon 100% cranberry juice (unsweetened)
1 1/2 glass champagne (18 tablespoon)*
For the garnish: 1 rosemary sprig, whole cranberries
Instructions:
Place the cointreau and cranberry juice in a cocktail shaker with ice. Shake 15 seconds until cold. Strain the liquid into a champagne flute. (You can skip this step if the cranberry juice is well chilled.)
Top off the glass with champagne (no need to measure). Garnish and serve. (Note: You can also make a large batch of cointreau and cranberry juice ahead if desired, then measure out 6 tablespoons per glass.)
Notes:
*You’ll get about 8 to 10 drinks per 1 bottle of champagne. Make it non-alcoholic by using non-alcoholic sparkling wine.
Courtesy: A Couple Cook
This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.  
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themessykitchen · 1 year
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gluten free mini cheesecakes
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wisterianwoman · 18 days
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Vegan Pho with Crispy Tofu
Perfect for a cozy weeknight dinner or gathering with friends, this aromatic Vegan Pho infused with star anise and ginger envelops tender rice noodles and an assortment of fresh vegetables.
Perfect for a cozy weeknight dinner or gathering with friends, this aromatic Vegan Pho infused with star anise and ginger envelops tender rice noodles and an assortment of fresh vegetables. Cravings have a way of leading us down unexpected culinary paths, don’t they? As I found myself yearning for something entirely outside my usual palate, a distant memory surfaced – the tantalizing aroma of…
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