I know tastes vary, and maybe it's just me (my family made the mistake of trying one, so now they won't try anything else XD )

In everything I've tried, Ive only found one bread that I kinda like, sometimes, mainly toasted. I do understand, you know, gluten is a pretty big part in making bread, but like how do some of these breads sell?

Imo a good slice of bread is one you can eat with a bit of butter, and go, mm, pretty good . I made the mistake of trying a new loaf one time (when I couldn't go to the store) and I was so hungry, but I just couldn't swallow the stuff.

Don't get me wrong, I'm glad they're there, or I wouldn't have found the one I like . This sounded a little ranty didn't it? Sorry

Greetings

Sure each of us GF people here are in for recepies they could make and eat, but there has been a somewhat constant posts about recepies where the recepie has nothing to do with gluten-substiutes, but just a la "this pot roast is GF because it does not include any flour".

So moderators, and people here, could the rules here be changed so that the recepies that are posted here are mandated to be GF via gluten-substitutes and not recepies just without any such element? I.e more GF breads and pastries and not "steak with potatoes"?

All the best

Hey, I am starting out on this gluten free journey and I have a one year old. I planned to bake banana muffins and zucchini’s breads. My question is how does one find a recipe for this that uses the actual amounts of flour as opposed to a mix. I bought my own rice flour, tapioca starch etc.

I’m just finding it hard when feeding her snacks and breakfast as the only thing I’ve really done is gluten free puffs/ veggie and I’d like more options. But I haven’t got any gluten free baked goods in our stores in Mb Canada that I’ve found and I’d rather make then from scratch.

I’ve only dabbled in pizza dough that’s it. 🫠

Such an amazing dump recipe, I make it once a month. We eat ours for dinner so I dump it in the morning vs over night

All dixed: 1 loaf GF bread, 1onion, 1 pepper, some mushrooms, 1 package bacon, 1 block of cheese (or shredded) and 12-15 eggs.

Bread goes on bottom of 9x14 dish, veg/cheese/bacon you then put on top.

Beat 12 - 15 eggs and pour evenly over the dish, cover and put in fridge. Let it sit 8 hours... the egg will travel and fully saturate thru.

I bake at 375, covered for an hour and then uncover it for an additional 10.

Feeds sooooooo many people. It's like lasagna, but better because well... bacon.

I know this is an odd question for this sub, but I’m trying every angle to get outside perspectives.

I am considering moving to an area that has a decent amount of wheat mills. This area has a lot more opportunities for me and my family.

I have Hashimotos, and gluten;, triggers an immune reaction for me. I get some internal inflammation, but the symptom I feel most is brain fog. My symptoms have been the most under control in recent years. But, I don’t want to move somewhere only to be wiped out by symptoms and brain fog.

I read an article a while back about a family whose child had horrible celiac and they had to move far away from wheat industry before she started improving. I don’t know what to think about this since her condition was different than mine, but it definitely concerns me. I consulted multiple doctors and most don’t have any experience with this issue. One said he had a patient who worked in a building that did a lot of baking or something involving wheat or and her hashimotos finally improved once she got a new job away from the facility. He thought a couple mile radius was prudent, but avoiding the situation all together was ideal. But again, that’s a singular experience. And, I don’t know if I can maintain a couple mile radius if I move where I’m considering.

So, does anyone with either hashimotos, celiac, or any similar health issues have any first hand experience with living or working near wheat industry? How has this affected symptoms and overall health? Any perspective is helpful!! I want to make an informed decision before exploring this move. Thanks!

In celebrating my Polish heritage and fact that the first few days of May are a big holiday in Poland. I got a recipe out of my grandmother’s cook book

Pyzy z mięsem (Pyzy with meat stuffing)

Dough 3 lbs of potatoes 7 oz potato starch plus a little more 2 tbsp gluten free flour 1 egg 1 egg yolk 1 tsp salt 1/4 tsp fresh grated nutmeg

Meat 1 lb meat (beef, pork, turkey)* 1 onion sliced ** Salt pepper to taste 2 tsp marjoram

Toppings all optional 6 slices of bacon diced 1/2 onion slices Cheese Mushrooms

Equipment Potato ricer Blender or grinder

Dough

1. Grandmom recipe says boil in the skins and peel after but a good russet peeled before hand works just fine

2. Once boiled rice the potatoes, add allow the potatoes to cool to the touch

3. Mix the potatoes with potato starch, flour, an egg and one egg yolk, and seasoning.

If dough is sticky add a bit more starch If dough is dry add a small bit of water

If you’ve ever made gnocchi you are looking for a similar texture

Filling

• Now grandmoms old school recipe sayd to cube your meat and grind with the finest setting before cooking it, with grated onion and seasoning

*in a modern take you can get 1 lb of your favorite meat, sauté sliced onions with butter, add the seasoning and blend in a blender to make a pate consistency

Assembly

Once you have the dough and the filling, divide the dough into twelve pieces and flatten them in the palm of your hand

Place about a tbsp of the pate into the center and fold the edges in and roll into a ball Coat the outside with a thin coating of potato starch

Cooking

1. Place into a pot of boiling water for 8 to 10 minutes until they float

2. Remove and serve or sauté in some butter

Toppings Traditional served with some bacon, but we always had onions and cheese, my wife likes them with mushrooms and sour cream

Smacznego 🇵🇱

I’ll admit not my recipe so not going to type it all out. But going to point out a few things

Https://www.thekitchn.com/orange-creamsicle-mousse-recipe-23629256

1. The recipe as an optional vanilla wafer crumble, obviously use gluten free ones or in my case I used gluten free graham crackers

2. In step 1 : added 1/4 tsp vanilla extract, otherwise the whipped topping has no flavor

3. At the end of step 1 it says to transfer the whip out and my chef brain went okay when do I add it back, answer is you don’t that’s your topping so into a piping bag or ziplock is fine.

4. With the orange juice concentrate make sure you shake it well and taste before adding, the final flavor depends on this, I can imagine any thawed concentrate would work

bon appetit, smacznego

Hello! I have been gf for a while now. I’m doing a little research to see if others think the same things about what’s missing from gf selections at the stores and online-

1. Is fresh, warm bread something you feel is missing from your life?

2. Would you purchase a loaf of parbaked gf bread you could finish cooking at home?

3. If you would purchase this, would you be more likely to buy it in the frozen section of your store or order it online?

4. How often would you eat this? Weekly? Special occasions?

Thanks!

Hello everyone, I’m doing a university research measuring gluten free consumption. Could you please take 5 mins to fill it 😊. There are no name or email information are needed, no personal data will be asked.

https://qualtricsxms36gt3wx6.qualtrics.com/jfe/form/SV_3ORX2aYCqNXarC6

Hello everyone, I’m doing a university research measuring gluten free consumption. Could you please take 5 mins to fill it 😊. There are no name or email information are needed, no personal data will be asked.

https://qualtricsxms36gt3wx6.qualtrics.com/jfe/form/SV_3ORX2aYCqNXarC6

I found a GF bread recipe that looks very promising but it contains flax. I am allergic to flax. Is there something I can use as an appropriate substitute? I have been googling but wanted to come here to ask those of you who might have had the same issue. Thanks!

What do you got?

Last night I made Cacio e Pepe using Chef Jean-Pierre's recipe but using isiBisi Gluten-Free Spaghetti. My wife is gluten-free due to Celiac, but I have no restriction. It came out absolutely delicious and while the spaghetti was a bit al dente for my taste, there was otherwise nothing about it that seemed different from the normal dish.

One thing ... the pasta water was definitely more starchy than usual, so I used a bit more than normal. The recipe has the spaghetti cooked in a frying pan to maximize starch, but this was way more than I've seen in the past. Just expect to use more than the recipe suggests. I think it said 2 oz of water per serving mixed with the cheese, but I definitely used at least 4 oz and still added a bit more at the end while mixing with the pasta.

Has anyone found a GF black Chinese vinegar - the kind used for dumplings? Every variety I've come across so far contains wheat.

I used to buy this frozen pasta at Walmart made by the brand caulipower and it was the best gluten free pasta imo. They had penne and linguine but the brand also makes elbows. Now I can only find the pre-made meals by that brand (pasta with sauce, pizza, chicken fingers). Does anyone know a store or website where I can get this brands plain pasta?? Thanks in advance!