So, few days ago I got myself nice little home bread maker machine. And now I have trouble getting the right measurements for bread or program. It's Schars Mix B flour and nothing works. It rises beautifully and then during baking he just goes down (I don't know the English word for that, not my native) Any advices, pleaseeeee!

Hey everyone! I’m not gluten-free myself, although my family is hosting Thanksgiving this year and we always have a friend come over who has celiac disease. I’ve been put on duty to make Mac and cheese and I’ve done a fair share of research on making a roux with GF flours, but I’ve come to a bit of a dead end for how to get the pasta to hold up.

I’m using Banza chickpea pasta, the cavatappi to be specific, but I’ve read a lot that GF pastas tend to get extremely mushy very quickly if overcooked; since I’m doing a baked mac and cheese, I am very concerned about the noodles sitting in the sauce for a long time- I’m worried they might turn to mush. I haven’t been able to find a solid answer on how long to cook the pasta so that it cooks thoroughly but stays firm enough to keep its shape and texture.

If anyone has experience with GF mac and cheeses specifically or cooking with banza pasta (or any GF brand) absolutely any tips or suggestions would be beyond helpful!

Just use GF soy sauce and you’re good. This is probably the best “Chinese buffet/takeout” I’ve been able to make at home.

I also swapped the onion out for carrot — just personal preference there.

https://omnivorescookbook.com/air-fryer-sweet-and-sour-chicken/

I'm trying to get some last-minute recipe plans in place for a friendsgiving where I always try to bring special stuff for our host who is allergic to lots of different grains, nuts, dairy, yeast, vinegar, and the list goes for a bit but I've never shied away from a challenge! I've got a good oat-based apple bread I make but I've been eyeing these two recipes for something more "traditional dinner roll" feeling:

• https://bakeitpaleo.com/paleo-dinner-rolls/
• https://bakeitpaleo.com/gluten-free-sweet-potato-rolls/

I know that almond and tapioca flours ARE SAFE for her. However, I'm also hoping to avoid having to buy a bunch of different components. I have other things I use the almond flour for, but the tapioca flour/starch... not so much (yet). What I DO have is Bob's Red Mill Gluten Free 1-to-1 Baking Flour, which has tapioca flour listed in the ingredients. Does anyone have guidance on whether I can swap JUST the tapioca flour portion of these recipes for Bob's, if I would need to swap both the tapioca AND the almond flour, or if it's just NOT going to work and I need to get my hands on some tapioca flour/starch (they ARE the same thing, right?).

I’m trying a recipe from Middle Eats on youtube for Thanksgiving and they made a pie crust using digestive biscuits. Which sounds tasty and less sweet than a typical graham crust. Can I use coarse ground almond flour to get a similar crust for my pie?

Hi everyone! I’m starting to make my Christmas cookie dough for the holidays and I want to make some gluten free versions of my cookies for friends who are gluten free. I will be making drop style sugar cookies with sprinkles and I bought Great Value Modern Christmas Sprinkles. I checked the ingredients and I think they are gluten free, but can someone confirm for me before I start making dough? Thank you in advance for your help!

Been substituting rice flour 1:1 for wheat flour in baking recipes. I've tried bread and it comes out kind of hard. A cake also turned out a bit crispier and thinner than I thought. What's the exact difference between brown rice flour and a 1:1 blend?

I have tried making sourdough starters with gluten free flour, but failed each time. Has anyone succeeded?

Hey everyone!

I recently made a batch of gluten-free macaroons, and I had to share why these little treats are so special. If you’re someone who avoids gluten, or just love desserts that are naturally delicious, you’re going to appreciate these!

1. Naturally Gluten-Free

The main ingredients in macaroons are coconut, egg whites, and sugar – no flour needed! That means there’s no need for special substitutes or complicated recipes.

2. Perfect for Special Diets

Whether you’re gluten-free by necessity or choice, these macaroons are an easy and safe option. Plus, they’re dairy-free too, so they work for multiple dietary needs.

3. Incredibly Easy to Make

You just mix the ingredients, scoop them onto a baking sheet, and bake. No fancy equipment or long prep times. Even if you’re not a regular baker, you can totally nail these.

4. Versatile and Customizable

You can dip them in chocolate, drizzle caramel on top, or add a splash of vanilla or almond extract for extra flavor. They’re simple but can be dressed up for any occasion!

5. Great for Celebrations

I’ve made them for birthdays, holidays, and even as a quick snack. They always get compliments, and no one ever guesses they’re gluten-free.

These macaroons aren’t just a dessert – they’re a reminder that gluten-free treats don’t have to be boring or complicated. If you’re looking for a sweet, chewy, and simple recipe, give these a try!

Let me know if you’d like the full recipe, I'll definitely provide you or share your favorite gluten-free desserts in the comments. 😊

The dreaded company potluck is coming up. Last year I nibbled on the two safe options: what I personally brought, and the veggie tray. This year I'd like to bring something a little more substantial. What is everyone's go-to potluck recipes? Maybe I'll get inspiration!

Hi there! So I am very much so a beginner baker and recently I’ve struck up a connection with someone who has severe gluten and dairy allergies. I want to be able to surprise him with a sweet treat because that’s my love language. I already consume oat products in replacement for dairy but have never baked with anything. He also likes to use cashew milk when he cooks. I just need recipes or tips for gluten free if anyone has any☺️thank you!

Does anyone know how to make bean burritos and tacos that taste like a dupe for taco bell? Im on an anti inflammatory diet. I dont eat corn, gluten, or refined sugar. I avoid tomato but I can have a little in the form of salsa etc. I can have honey or stevia for a sweetener (mentioning because the taco bell hot sauce seems like it must have sugar in it. )

I like refried beans for example but mine never taste satisfyingly trashy like fast food lol. Id probably make tortillas from scratch also or get rice flour ones. Or maybe just use some alternative to corn chips. Thanks in advance, for helping me find a way to live the good life again lol 😂

Hello everyone! I am conducting research on how the delayed diagnosis of Celiac disease leads to the increased diagnosis of other autoimmune diseases for my Advanced Placement (AP) Research class at school. In order to conduct the necessary research on the topic and effectively write a research paper, I have created a short, simple survey with questions related to Celiac disease and other autoimmune diseases. If possible, please take 5-10 minutes to fill out this survey in order to both benefit my research and the Celiac community.

Before the survey is completed, the attached consent form must be completed as well. All participants must be at least 18 years old and it is preferred that the participants have Celiac disease. There are no other requirements for this survey, and it is in no way required, this is just to gather data for my class. This survey will be closed after November 28 so if able, please complete it by then. Participation is voluntary but highly encouraged and extremely appreciated. 

Survey: https://forms.gle/isikV6E2keKPWGYX7

I am turning to this community for advice on yummy, dinner-party worthy dishes that accommodate a host of food needs.

1 - I have celiac disease, so gluten free is a must.

2 - One diner says she is vegetarian but situationally eats chicken and fish but not pork or beef. So I would prefer to serve a vegetarian meal, as I'm unsure if her animal product consumption is because she enjoys those foods or those are just things she's willing to eat rather than going hungry when vegetarian foods are unavailable.

3 - One diner has a rice allergy and is a picky eater generally.

I feel like I have a lot of ideas that accommodate 2 out of 3 but I want everyone to be able to eat everything (including a dessert). Last time I invited them to a party I served both rice and pork (out of ignorance) so I really want to make sure I don't exclude them a second time!

I love to cook fun gourmet meals when it comes to entertaining and will put a pretty large amount of effort toward a really good meal. But I can't think of many party-worthy meals that suit all of these.

I have a friend with celiac coming for Thanksgiving. I bought King Arthur measure for measure gluten free flour. Will this flour work with my usual yeast rolls and bread?

11g of Protein Per Bar !! 🫶

As title says. One of my favorite snacks is butter noodles, fried up a little bit. I was thinking there might be an alternative to just using gluten free noodles. Does anyone have any suggestions?

Making Tim Walz’s turkey trot tater tot hot dish casserole, and it calls for all purpose. What do you all like to use in casseroles as an alternative?

Has anyone frozen made-ahead gravy made with GF roux before? I’ve had good success making GF roux and bechamel in the past, but would like to make my Thanksgiving gravy a ways ahead this year and freeze it. My concern is a change of texture or flavor from some GF flours. Anyone have experience with this?

Hey All!

Need some advice. I recently bought some rica pasta noodles thinking they'd be similar in texture to regular rice noodles used for Asian food like Vietnamese and when I cooked it, the sauce def thickened.... but the noodles... are not nearly as chewy or nice in texture than I thought.

Did I just not cook it long enough or in enough water? Should I soak it a bit first to make it softer? Am I cooking it wrong entirely? Any advice would be appreciated!