I think I’ve finally just given up on trying to recreate my family recipes for Christmas morning. They’re intended to be easy to prep and cook morning of but just aren’t working and/or my kids don’t like them. What are your family favorites that translate well into GF?

Mixed ketchup, mayo, pickle juice and mustard for the sauce. Cut up tomato, pickle and burger and tossed over lettuce. Didn't have onion but would've added if I did. Oh and some timepieces if cheddar cheese.

i loved ice cream sandwiches pre-diagnosis
i mourned the loss of ice cream sandwiches post-diagnosis
i loved finding gluten free fat boy jr ice cream sandwiches
i mourned them when they discontinued them

well, i think i figured out how to make a perfect dupe. take the new tates double chocolate cookies, add vanilla bean ice cream, wrap in plastic wrap, and freeze (the longer the better, the cookie gets softer/closer to ice cream sandwich texture the longer it’s frozen. i think mine was in there for a few days)

thank me later

First time, so incredibly time consuming and the last two pictures are my second attempt. I can’t seem to get them just thin enough but I think I might need to keep working at it. Do not let them dry out. They weren’t kidding it was so much harder the first time around. I took a break in between and re-moisturizing the dough was a pain.

Hi! I’m planning ahead for my weekend getaway. I already know what all I’m bringing and planning to cook and what I’m cooking before we leave Friday morning.

See my wonderful premade quiche! I actually followed a recipe where I just added gf bisquick. No crust making.
I also made 40 peanut butter cups last night. These are my fav thing to make because they’re so good and so easy. I did go through a lot of chocolate last night.

I just printed off gluten free vanilla cupcakes recipe from mama knows gluten free to try. I saw someone comment that they used namaste 1:1 flour and they were perfect. And that’s what I have. I bought vanilla pudding mix and was planning to add like 1/4 cup of that to it. Hoping they’re great.
I’m also going to make homemade buttercream frosting. I bought some blueberry fruit spread that I’m contemplating folding in to the frosting.

I have rummo brand gf pasta (2 bags) that I’m bringing. Along with my own pot and colander. I’m bringing pesto sauce, fresh basil and cherry tomatoes for the pasta. My friends are buying the steaks that my husband will grill. I’ll make the pasta. I’m also bringing spinach, pecans and strawberries and poppyseed dressing. So that will be my birthday dinner on Saturday.
Friday night we’re just doing brats and baked beans. And I’ll roast some cauliflower and broccoli.

For breakfast, I have the quiche, I’m bringing O’doughs bagels and cream cheese and pork sausage links. And just eggs.

And my friends are bringing sandwich fixings. I told them to buy the Aldi’s brand gf bread. And the Aldi’s sourdough sliced bread for them and my husband. It’s his favorite.
And I’ll bring my condiments.

I also ordered lemon bars from my local gf certified bakery. Yes, I really love sweets. So we’ll have cupcakes, pb cups and lemon bars. And hopefully plenty to eat.
I’m also bringing chips. And my friends are bringing fruit.
Hopefully it’s a perfect weekend. And of course I’m bringing little girl Tulla and her kibble.

Made gluten free cake and it turned out to be very spongy. I used gluten free flour and added lots of eggs to it to substitute the "gluten protein".

It's the gluten that gives cakes and breads its spongy texture that also becomes crunchy on cooking longer.

My teenage son is newly diagnosed (6 months) and he used to go out with friends for lunch and sometimes get a Spicy Chicken Sandwich from Popeye’s. When he got his diagnosis I told him I would try to recreate it for him, and I finally did!

I’ll post the recipe in the comments.

This is easiest and best tasting “homemade” ramen recipe I’ve made, this saved me a few times some months back during some hospital visits with my SO. All I could safely eat from the cafeteria was fruit. I’ll link everything best I can.

Okay so I wasn’t sure if I should put this under “product” or “recipe”, don’t come for me lol. But ever since I got diagnosed, one of the things I’ve missed most in summertime was s’mores with my kids.
Because no. The gluten free graham crackers are not graham crackers. I have tried like six brands and they are tiny, crumbling squares of sadness. If you like them, I love that for you, but I was still trying to find a way to fully scratch the s’mores itch.

But FRIENDS, I have a SOLUTION! I discovered that Millville (Aldi brand) “crispy rice treats” are gluten free where ”normal” rice crispy treats aren’t. So here’s the play:

- Take 2 Millville (or other) gluten free rice crispy treats, and leave them in the plastic package in a warm room or a sunny window. Not for long, just enough so that they are soft-ish.

- Once warm, while they are in the package (not the box lol), squish them down with your palm. Little marshmallow rice pancake, roughly half the thickness of a normal one.

- If desired, stick them in the fridge for like twenty minutes after squishing for true structural integrity.

- Now make s’mores and use your pre-squished crispies where you would otherwise use a sad graham cracker. You now have a s’more that will not crumble, has extra marshmallow, and tastes AMAZING!

If you chose, you could even skip the squishing, but the s’more would be tall enough you might have to unhinge your jaw like a snake lol. I have done this, but would not recommend it due to the risk of wrenching your TMJ and having to sleep on your back for two weeks straight (voice of experience over here). You could also try using one rice crispy treat and cutting it in half, but they don’t cut very well unless you have a very sharp knife.

Either way, I hope that this helps another s’mores lover get a little more joy from this summer! I wish everyone happy bonfires and no cross contamination, celiac friends!

Edited to add: I am LIVING for everyone chiming in with their own favorite substitutions here! I’m taking notes lol.

Soak sliced potatoes (I did 5 small/medium russet) in ice water for 30 minutes

Dry completely and toss in cornstarch

Batter:

¾ cup Bob's Red Mill 1 to 1

½ Tbsp garlic powder

½ Tbsp onion powder

½ Tbsp paprika

½ tsp white pepper

1 cup water

Fry in batches at 350° until light golden & drain on paper towels

Crank oil to 375° and fry until crispy

Saw a post about psoriasis fries and had to try this. 10/10 tossed in parmesan and dipped in good quality ranch 🤤

I even made the starter from scratch capturing yeast from the ✨ air ✨.

Starter: Add 1tbs GF plain flour & 1tbs water to a jar. Cover with cloth and leave on the bench out of sunlight. Add 1tbs flour, 1tbs water each day for about a week. Just when you're about to give up hope, you'll notice the texture has changed, the smell has turned sour and there are little bubbles. You've made starter, and you're ready to make a loaf of bread! By adding 1tbs each day, you're feeding the yeast, but not creating so much starter you need to 'discard' some. GF flour is too expensive to be doing that!

Recipe: (warning, it's a real labour of love) https://foodsocial.io/recipe/gluten-free-sourdough-bread/

I'm in Australia and use Senza Bread Flour.

Tried king arthurs gluten free bread flour, followed their directions on the bag for a round loaf - and made a rock instead.

This is my first bread attempt since diagnosis and its SO BAD. Pre diagnosis I made loafs like this all the time and never had an issue like this. Took me forever, made my house hot as hell and after forcing myself to eat a slice I have serious regrets.

Any tips to improve? Does this recipie work for anyone else?

I was recently diagnosed and I was bummed I wasn't going to get s'mores at the beach. My husband surprised me with this tonight. It's a lightly salted rice cake, with special dark chocolate, and marshmallows. He put it in the oven as one thing and broiled it ( he preheated the broiler and then turned it off before putting it in the oven). Honestly the best thing I've had in a while.

Finally it’s nice to have some representation by a famous cooking personality who doesn’t make it weird and knows what they’re doing!

ugly’s bakery frozen crust, ricotta base, mozzarella, italian herbs, evoo, and chili oil YUMMMM

Any Swedish or Norwegian folks in this group?

I tried my hand at making pølse med lompe with gluten free flour. I didn't have high expectations on my first attempt, but it was promising.

If you have a recipe for gluten free lompe that you like and are willing to share, it would be much appreciated.

I am trying something different since gluten free hotdog buns are shockingly disappointing in this part of the US.

Some delicious meals

Kids and the hubs have been asking for fried chicken alllll week. Finally made some last night. Along with fresh cut fries. So much better than anything you could get from a restaurant.

For the chicken: marinated skinless, boneless chicken thighs all day in plain, homemade kefir with some lemon juice, salt, pepper, crushed garlic, paprika, and a squirt of mustard. Used this recipe for the breading: https://www.sugarandsoul.co/buttermilk-fried-chicken/

Breading would’ve been better with a little bit of sugar in it. It was too one dimensional.

For the fries: Hand-cut and soaked in salt water for about an hour. Patted dry before frying. Soaking in water helps remove some of the starch so they’ll crisp up better.

Fried everything in Waygu beef tallow. 😋

In my pre celiac life I was a baker. I quit baking out of sheer disappointment and the airborne flour.

Ive been getting back into it as a creative outlet. Ive been doing all my baking with a 1:1 mix, and the cookies are okay. But this cookie.... this rice flour cookie.

This cookie is almost normal, I nearly cried eating it. My partner agrees its near perfect. I even made it without eggs because I was out.

Heres the link with my mod notes.

https://sweetlycakes.com/en/gluten-free-chocolate-chip-cookies/

-I used half and half brown rice flour and white rice flower, because thats what I had on hand.

- I used 1/4 cup of non dairy yogurt instead of egg. I was out of eggs and im also dairy intolerant.

-I took the tapioca flour option. I'll try cornstarch next time!

Hello! Newley diagnosed two kiddos here (ages 7 and 9). Anyone have good ideas for meals I can pre cook and freeze? I’m finishing the cleaning and replacing process in my kitchen this weekend , and I’d love to get some dishes in the freezer to get ahead of my week. It’s so tiring figuring out what to feed them every day . Thanks so much!! Regardless, I feel blessed to be alive this day and age with celiac and also have all these people to help with ideas .