#wheat free

[platecrest]

Garlic Herb Chickpea Flour Crackers- Easy Snack

[clnclm]

🌈

[mh-and-coeliac]

So excited by this. I made gluten free cauliflower & cheese pies. I’m really not much of a cook & a lot of things I make, turn out rubbish. But these worked really well 👏🏻. Before coeliac, there would be no reason for me to learn to make something like this. There is a bakery 5 minutes from my places that does delicious ones. But the closest place that does gluten free cauliflower & cheese pies to me, is an hour away. Let me know if you want the recipe, I’ll add it as a reblog if there’s any interest.

Edit: recipe in reblog 😊

[sillyassdisease]

Spaghetti and homemade meatballs!

I used a recipe by Matty Matheson for the meatballs and substituted gf bread and gf panko breadcrumbs

[herbirdglitter]

Here, have the only gluten free/wheat free bread that has worked for me so far.

I found this on the back of a flour back, but it works with bob’s red mill flour too, but it typically goes for an hour instead of 45 min.

It’s a bit bland, so I like to add Italian herbs, a bit of onion powder, nutritional yeast, whatever I’m feeling at the time. I’ve flung both garlic and olives into it and it’s worked out great.

It sticks together, it’s nice and fluffy, it tastes like bread, and it can slice pretty thinly if need be.

Here’s a picture of the recipe:

And a rough transcript:

Ingredients:

-Gluten free/wheat free flour, active dry yeast, Sugar, salt, warm milk, room temperature cubed butter, eggs, xanthan gum, vegetable oil (or olive, it doesn’t matter)

1- preheat oven to 375F and grease 9x5 bread pan. Set aside.

2- in small bowl, add 1 1/2 cups of warm milk. As 1tbsp of yeast. Mix and set aside till foamy.

3- in mixer with paddle attachment, as three cups flour, 1tbsp xanthan gum, and 1tbsp of sugar. Mix and add 1/2 tbsp of salt.

4- turn mixer on low and slowly add milk mixture and two eggs. As soon as dough is formed, add 5tbsp of cubed room temp butter one by one.

5- as soon as butter is incorporated, turn mixer on medium high for 3 min. Dough will be thick, smooth and very wet.

6- scoop dough into oiled bowl and shape into a vague loaf shape. Plonk in loaf pan and use a spatula to smooth over top.

7- take some plastic wrap, spread a tiny bit of oil on it so it doesn’t stick to the dough and cover the pan. Let sit for 15 min or until dough has risen to double its size.

8- remove plastic wrap and bake for 45 min to 1 hour. (Bob’s red mill usually takes an hour for me and my oven is very hot if that helps). Once the time is up, take it out and tap it to see if it sounds hollow. If it doesn’t, it needs to to for a couple more minutes. If it does, take it out and let it sit for 10 min.

- take it out, put it on a wire wrack (or an upside down sieve or colander honestly) and let it cool completely. Then go to town on your bread.

[kimi-eats-gluten-free]

Making your own GNOCCHI from scratch is super easy. Not to mention, much cheaper too. They also freeze very well so you can easily prep a big batch to make it worth your time. 🙂

RECIPE

P.S.: you can take the time to make them all perfect and ribbed, but it’s really not necessary. I often just roll and cut quickly. It does the job and takes a fraction of the time. 👍

[sweetcherryslim]

Roasted Salmon with Green Beans & Tomatoes - 330 kcal/31g protein

Servings: 4 - 330 kcal/31g protein per serving

6 cloves garlic, smashed

1 1/4 green beans, trimmed

3 anchovy fillets, chopped (optional)

2 tbsp. olive oil

Kosher salt

Pepper

1 1/4 lb. skinless salmon fillet, cut into 4 pieces

Greek yogurt, for serving

1 pt. grape tomatoes

1/2 c. pitted kalamata olives

1. Heat oven to 425°F. On large rimmed baking sheet, toss garlic, beans, tomatoes, olives and anchovies (if using) with 1 tablespoon oil and 1/4 teaspoon pepper. Roast until vegetables are tender and beginning to brown, 12 to 15 minutes.

2. Meanwhile, heat remaining tablespoon oil in large skillet over medium heat. Season salmon with 1/4 teaspoon each salt and pepper and cook until golden brown and opaque throughout, 4 to 5 minutes per side. Serve with vegetables and yogurt if desired.

[thosesillylittlegayghosts]

Genuine question for coeliacs out there

Do you get super excited when you find a gluten free version of something you love but can’t eat and tell people about it? And do they act like your a psycho?