View allAll Photos Tagged GLUTENFREE!"
After nearly two years without being able to eat oatmeal, I found out that McCann's is considered safe for celiacs. This granola I made with it is possibly the best I have ever tasted.
Gluten-free, yeast-free, dairy-free, egg-free
Also no soy, no corn, no rice
This one contains potato starch, tapioca starch, light buckwheat flour, amaranth flour and garfava flour
How to make and use gluten-free soy panko: www.vietworldkitchen.com/blog/2012/03/gluten-free-soy-pa...
www.thekitchn.com/thekitchn/dessert/weekend-recipe-rhubar... and www.thekitchn.com/thekitchn/dessert/cooking-without-recip...
I made the recipe gluten free by using gluten free oats, subbing some of the flour for ground almonds, and using gluten free flour for the rest.
No after pic because I was busy eating. YUM.
I finally made cinnamon rolls!
Recipe is from Artisanal Gluten-Free Cooking, which has been awesome so far.
Blackforest cake made for hubby's birthday. I was going to decorate one but changed my mind as decorating is for me and black forest is for him.
This is gluten free and lactose free - am yet to master a dairy free or lactose free substitute for cream that pipes really well. But this attempt wasn't too bad
At least 8 batches. and each one has taught me something. some of them were terrible failures — too wet, no puff, nothing more than pie crust.
and some have been great. the last ones work. I'm done, for now.
Ay god, this taste. Why was I dreading the start of fall when this soup was on the horizon? Thick with butternut squash -- and the secret ingredient, three tablespoons of rice -- redolent of red wine and thyme, this is my favorite butternut squash soup so far.
A medley of simple delicious Gluten Free ingredients to kick up any meal glutenfreechops.blogspot.com/2010/04/simple-gluten-free-i...
"When Cashews Attack!"--- the gluten-free, no-bake chocolate pie I made for the Pittsburgh Vegan Dessert Fest. I won "Best Lightly Sweet Dessert"--- meaning that I probably should've gotten sweeter chocolate to use.
My best friend, Lesley Brown, and I like to cook. Sometimes we photograph it. All meals seen are gluten free.
1 ½ c. Chickpeas, or navy, pinto, kidney beans. Soaked overnight.
2 onions, diced.
2 cloves garlic, minced.
1 hot pepper of your choice, whole.
2 cups chopped kale.
1 yellow squash, peeled, seeded, and diced.
6 roma tomatoes, cored and diced.
3 cups peeled and seeded cooked winter squash (such as Hubbard, butternut, buttercup, pepper, or turban).
2 tsp dried thyme.
2 tsp dried oregano.
3 bay leaves.
¼ tsp cayenne pepper.
½ cup chopped fresh cilantro.
1 ½ cups dried quinoa cooked to package directions.
In a pressure cooker, add the chickpeas and enough water to cover by one inch and cook for 30 minutes. When done, add the rest of the ingredients and cook for 20-30 minutes (Make sure there is enough water to cook everything in). In this recipe, we are using the hot pepper like a bay leaf, throwing it in whole and discarding it at the end. I used a habanero which I keep frozen.
Stir in the cilantro. Add salt and pepper to taste. If this isn’t hot enough for you, add chipotle tobacco sauce. Serve over the quinoa.