Gluten-Free General - For us cucks unable to eat the most common ingredient on earth

[JED]

I know there's cringe threads and wondering WHY but I'd love actual food and lifestyle discussion. Not all of us are pretentious hipsters, personally I'd kill to be able to eat anything I didn't make myself.

I've been collecting recipies I like from celuac cookbooks in my own notebook and anything I see online that I like. My life now that it's snowing is consistently bedn crockpot stew and buns from a local GF bakery. Also lots of rice/meat/vegetable slop.

Been really annoying though because with the holidays comes more events and people wanting to either trade food or go to places with food and I have to be the retard here like "Sorry I'm going to get extremely ill and painfully shit blood for 3 days if I eat that cookie.".

How is everyone doing with eating GF especially as the holidays roll around?

 

[nibbus]

i'm not personally gluten free but have people in my life who recently found out they need to start eating a GF diet.

any websites/people/places you recommend getting recipes from?

i've been googling but a lot of the like influencer, stay at home mom cooking websites that come up just give off the vibe that all the recipes are written by AI and shit is too expensive for me to buy a bunch of ingredients only for the recipe to be a scam.

 

[JED]

i'm not personally gluten free but have people in my life who recently found out they need to start eating a GF diet.

any websites/people/places you recommend getting recipes from?

i've been googling but a lot of the like influencer, stay at home mom cooking websites that come up just give off the vibe that all the recipes are written by AI and shit is too expensive for me to buy a bunch of ingredients only for the recipe to be a scam.

Unironically just go look for cookbooks at your local library.

One I really love is Frugal Gluten-Free Cooking by Melissa Erdelac.

 

[High Level Rad Waste]

I feel for people with celiac. The only stuff I can recommend would just be some combo of meat, veggies, and rice. Whether that be south asian (excluding indian), stews, stuffed bell peppers, cottage pie, etc.

Don't fall for the wholefood/greenwise/organic scams that are like a 10 dollars per 4 oz. of gluten free shit. It's like people who pay 10 bucks for a small shaker of accent instead of 4 bucks a lifetime supply bag at the asian market.

 

[boiling mountain]

I once tried gluten free crispbread, and I must say it was good. The only gluten free food I ever enjoyed

 

[FatalTater]

Gluten Free Oreos taste like Oreos.
This knowledge has led to many a late night bad decision.

edit cuz I remembered some stuff-
Katz Gluten Free Bakery has some amazing stuff. Little bit pricy and tons of calories but so good.
King Arthur Measure For Measure Gluten Free flour is awesome, as are the baking mixes they make. The chocolate cake mix is one of my favorites for a special occasion dessert.

 

[JED]

I feel for people with celiac. The only stuff I can recommend would just be some combo of meat, veggies, and rice. Whether that be south asian (excluding indian), stews, stuffed bell peppers, cottage pie, etc.

Don't fall for the wholefood/greenwise/organic scams that are like a 10 dollars per 4 oz. of gluten free shit. It's like people who pay 10 bucks for a small shaker of accent instead of 4 bucks a lifetime supply bag at the asian market.

100%. Chinese markets are lifesavers for spices/meats/veg/etc that are safe. Anything premade is 50/50 though. A lot of korean and chinese stuff use barley and malt.

I sometimes like getting American style food I'm not making from scratch but the price jump because suddenly every ingredient has to be organic is retarded. I just want to eat like a normal person sometimes as a fun treat and not pack my own food if I'm going out with people.

 

[JED]

Gluten Free Oreos taste like Oreos.
This knowledge has led to many a late night bad decision.

Dude I feel that. It's one of the things I went HAM on when I found out I was celiac because it had been months without anything that wasn't shitty organic snacks LMFAO

 

[Mandy Stroyer]

any websites/people/places you recommend getting recipes from?

Loopy Whisk for baking. She's an allergy-friendly baker with a background in inorganic chemistry, now specializing in gluten free goods. She can alter recipes to fit whatever dietary restrictions you need and offers lots of substitutes. I have never gotten a bad recipe from her. I've also found good recipes on Gluten Free on a Shoestring, Mama Knows Gluten Free, and Gluten Free Austrian. Also dropping this specific chocolate zucchini bread recipe I sperged about making into muffins not too long ago because it really is amazing. Chocolate gluten free muffins are notorious for being chalky and dry but this was perfect and keeps well in the freezer.

How is everyone doing with eating GF especially as the holidays roll around?

Excited to make pies now that I have a good crust recipe (thank you Loopy Whisk) for dairy free butter. I've also gotten really good at making brioche so homemade dinner rolls this year instead of schar. Much love to schar but nothing beats fresh brioche.

 

[The Mass Shooter Ron Soye]

I am not GF but I cook GF crap.

This is a very easy thing to make for the holidays, just replace the 1 cup of flour with all-purp GF flour. You can use canned fruit pie filling if you have it instead of fresh fruit + sugar: https://www.recipetineats.com/apple-crumble/

I found that banana bread is pretty tolerant of whatever flour alternative you throw in it: https://sallysbakingaddiction.com/best-banana-bread-recipe/ Like even 100% buckwheat flour works well.

I attempted to make GF rolls but they were frankly terrible compared to the high-gluten bread flour rolls that I learned to make recently.

I experimented with making bread out of dirt cheap self-ground oat flour. I got sick of it when I added too much baking soda once but I might try it again.

Learn how to make fried rice.

 

[sherwoods110]

Pizza was one of the things I missed the most after I finally realized that I was allergic to gluten. Luckily the cauliflower pizza crusts have come a long way in recent years, to the point where they are almost as good as the real thing, so I just make my own now. I highly recommend this for the sauce:

It has the least amount of sugar out of all of the sauces on the store shelf and tastes fantastic.

 

[nibbus]

Unironically just go look for cookbooks at your local library.

One I really love is Frugal Gluten-Free Cooking by Melissa Erdelac.

Loopy Whisk for baking. She's an allergy-friendly baker with a background in inorganic chemistry, now specializing in gluten free goods. She can alter recipes to fit whatever dietary restrictions you need and offers lots of substitutes. I have never gotten a bad recipe from her. I've also found good recipes on Gluten Free on a Shoestring, Mama Knows Gluten Free, and Gluten Free Austrian. Also dropping this specific chocolate zucchini bread recipe I sperged about making into muffins not too long ago because it really is amazing. Chocolate gluten free muffins are notorious for being chalky and dry but this was perfect and keeps well in the freezer.

Excited to make pies now that I have a good crust recipe (thank you Loopy Whisk) for dairy free butter. I've also gotten really good at making brioche so homemade dinner rolls this year instead of schar. Much love to schar but nothing beats fresh brioche.

i'll definitely look into all of these and try some stuff out!! super excited, seriously thank u both so much!!

 

[Mandy Stroyer]

I just found out Quinn makes a GF pizza Combos dupe. If we could just get some gluten/dairy free take and bake cinnamon rolls so I don't have to spend three hours making them myself, I will never ask for anything ever again. I lied I want gluten/dairy free samoa cookies but those are a little easier to make at home

 

[WhatInTheActualFuck]

So I'm not normally a gluten free give a fuck person, but my best friend's new squeeze has the whole celiac problem so I've been looking for solutions. I've discovered that sweet/glutinous rice flour dissolved into melted butter works as a very good substitute for a traditional roux. Just double the starch by volume and instead of making a roux, just melt the butter and stir the rice flour in before adding it to your gravy base.

Typical gravy is 1 Tbsp each of AP flour and butter cooked to a blonde roux per each cup of liquid to thicken. Just sub that out with 2 Tbsp melted butter and 2 Tbsp sweet/glutinous/mochi rice flour. Works great and doesn't end up with that gross jelly look that cornstarch-thickened sauces have.

 

[Lokenstien]

Is this a thread for people who can’t eat ass or don’t have an ass?

 

[wtfNeedSignUp]

I feel for people with celiac. The only stuff I can recommend would just be some combo of meat, veggies, and rice. Whether that be south asian (excluding indian), stews, stuffed bell peppers, cottage pie, etc.

Don't fall for the wholefood/greenwise/organic scams that are like a 10 dollars per 4 oz. of gluten free shit. It's like people who pay 10 bucks for a small shaker of accent instead of 4 bucks a lifetime supply bag at the asian market.

It's pretty infuriating that the fad caused people who can't digest gluten to need to pay more for food. Though one could argue that it also gave economic incentive to increase the variety of dishes for them.

 

[JED]

It's pretty infuriating that the fad caused people who can't digest gluten to need to pay more for food. Though one could argue that it also gave economic incentive to increase the variety of dishes for them.

It's a double edged sword. More alternatives are available now but 99% of them are shitty organic hippie shit.

 

[There She Glows]

A write up on gluten free substitution that I saved from another forum by somebody who does it professionally. I have found it personally helpful when baking for celiac friends and coworkers.

For gluten free baking, substitute all purpose flour with a combination of rice flour, chickpea flour, tapioca starch, potato starch, quinoa flour, sorghum flour, cornstarch, finely milled cornmeal, and/or sticky rice flour (AKA mochi flour, AKA glutinous rice flour, AKA sweet rice flour), with xanthan gum. You need about 1 2/3 cups of one of the flours, plus 1/3 cups of any of the starches, along with 1 tsp of xanthan gum.

At home, I tend to skip the xanthan gum, and just bump up the baking powder by around 2 tsp per 2 cups of flour, but at work, I have to be a bit more careful. Seriously. Get the goddamned xanthan gum. My favourite mix is 1 cup rice flour, 1/3 cup chickpea flour, 1/3 cup sticky rice flour, and 1/3 cup cornstarch, along with 1 tsp xanthan gum, and 1 tsp baking powder. Most cake recipes call for the neighbourhood of 2 cups of all purpose flour, and that's what gives me good results. If you skip the baking powder, you could very well make your own gluten free all purpose flour by making large batches of the stuff, and treating it like AP flour in baking. There are certain things that gluten free baking is really good at. Pie crust is one such thing. You will never get an overly tough batter because of overworking the pie crust. It will always be tender and flaky. Always use some kind of saturated fat in your pie crust, and it will stay flaky and tender for days. I use shortening, but you're welcome to use what you prefer. Gluten free baking will let you produce tender, moist cakes (if you use the xanthan gum), because again, you're never going to overwork the batter. Cookies will tend to be on the crisp side. Cupcakes will be a little more cakey and a bit more dense than you're used to, but they'll still be delicious.For gluten free breading (when you're wanting a breadcrumb like texture for deep fat fried foods), use a mix of old fashioned cornmeal, a pinch or two of turmeric, some oregano, cayenne pepper, salt, and cornstarch, all mixed with a bit of oil to make it all adhere. It will be crispy and tasty.

 

[Mandy Stroyer]

Made the Loopy Whisk GF baguettes today! I divided them into six though since I have no place to be storing two large baguettes. They were meant for mini garlic breads but one didn't make it that far and one was sliced up and eaten with just butter. I've tried a few of her bread recipes and this really is the best one hands down. They came out really pale though crispy on the outside and fluffy on the inside. I think an oil/egg/milk/or butter wash before baking would come in handy but it'd really only be for appearances and may just be a me problem.

 

[The Mass Shooter Ron Soye]

I bought this and tried making the recipe on the back:

https://www.walmart.com/ip/Swad-Gluten-Free-Wheat-Free-Multi-Grain-Chappati-Flour-4-Lbs-1-816-Kg/294830509

It was a bit hard to work with and the result wasn't amazing, but it was a fast process. I only used 5% of the bag so I'll be doing it again and again. Maybe adding more oil in the dough will help.