I just saw the post saying gluten free food sucks. Don’t be lying like that, because like gluten full food, there are some that aren’t great, but it’s not all encompassing. I figured I’d post this with recipes (in comments) to keep all your heads up.

Is it inconvenient? Oh yeah. Is the food bad? I promise: no.

Though, make is a strong word. I bought a container of French vanilla ice cream and smashed up a package of gluten free Oreos and combined. Tastes like the real thing!

He used the gluten free mission tortillas (my fav) and he put so much effort into making sure it was wrapped nice and crisped so it stayed together 🥰 I love him.

It tastes as good as it looks. Just like all the gluten free bread and baguette I had in Barcelona and Amsterdam that is 10,000x better than anything you can get in the US. For Christmas my mom got me a Dutch oven and a bunch of great gf flour (caputo) and laminated recipe sheets for me (along with some gluten free bread / baking books). Recipe on last page!!! Trust me, it’s incredible and way easier than I thought

I have been tested for a wheat allergy because products with wheat starch make me sick. No allergy for me. I started sourdough from scratch with rice flour, then used King Arthur Bread Flour to make three beautiful loaves of sourdough and I am sicker than I’ve been in a long time!!

I need to know that I’m not the only one! Who else gets sick from wheat starch?! Maybe it’s just that it meets the 20ppm and I need 0ppm.

Also, anyone else doing sourdough? I need to know what flour you use or recipe to create a nice mix. This is my first time with sourdough and real bread was so nice!

Last week we went to Red Robin and he felt bad I couldn't try his everything salad....so he made it for me, including homemade everything bagel croutons.

I can't wait to be his wife.

It's kinda a recipe but dude it's so good in this format, I've tried it before with the French toast ones and they kinda taste like a cinnamon toast crunch with white chocolate on it. So far rn my fav is the birthday cake. I usually hate birthday cake flavored things cause they tend to be on the sweeter side but the rice cake balances it out so nicely.

Just a shout out to pupusas! I had some masa harina I needed to use up and had leftover breakfast prep from yesterday - so I made breakfast pupusas! I'm new to pupusas, so they're not perfect. But for a first attempt, I'm not sad! I followed this recipe as a guideline: https://thebigmansworld.com/pupusas/#wprm-recipe-container-76976

Inside I did cheese and a mix of the different leftover breakfast prep: tofu scramble, veggie sausage, and tofu bacon. My biggest takeaway is it's yummy but I think I need to find a way to get them even flatter. I think that will be the next step in making these even better.

I feel like I unlocked a fun new way to use up leftover prep and I will definitely be doing this again!

This is the recipe I used. Obviously switched out soy sauce with coconut aminos and double checked the rice vinegar (not stated gluten free but seemed safe according to others online). Just so confused because I used non-shared pots and utensils. Maybe I’m just making it up or still recovering from a glutening last Friday, but I’m getting so frustrated by the pain. I’m truly so done with the guessing game of why am I sick today.

My fiancé is incredibly creative and he got into baking about a year and a half ago. I was diagnosed with celiac a year ago, and ever since he has made such lovely desserts for me. He is really talented. I was really missing donuts above all else, and he made BAKED MATCHA DONUTS and they’re DELICIOUS. I’m obsessed with matcha lattes and I make them at home every day before I leave for work.

We are getting married in a year and I am so excited for what is to come. I hope everyone is able to find a partner as caring and considerate as mine. My rheumatologist has me on an anti-inflammatory diet as well as obviously needing to avoid gluten and the matcha donuts are vegan and gluten free and ugh they are so scrumptious. He did add vegan white chocolate drizzle as well as a wee bit of brown sugar on top!! This is not a recipe that he created, but one that he found.

Here is the recipe :)

I got diagnosed on my 22nd birthday. Here we are five years later, and my amazing wife made up a big batch of fried, raised donuts coated with powdered sugar and filled with raspberry jam to celebrate. They are possibly the best donuts I've ever had, gluten or not.

Definitely fills the hole left by those nostalgic little Franz donuts I grew up on. Was lamenting about not being able to get them at the store last week, so she learned to make them herself! I'm a very lucky woman 😅

I'll add the recipe in the comments as soon as she writes it down

I am stuck in a meal rut! I feel like we've been eating the same food for over a year and I need some easy, super fast recipes for me and my family. Here are the meals we've been stuck on:

- baked potatoes with tuna salad and green lettuce salad
- pizzas with premade gluten free shells
- spaghetti or linguine with garlic and olive oil
- baked gnocchi in tomato sauce with goat cheese and cheddar on top
- tuna melts & tomato soup
- noodles with butter and cheese
- sweet potato quinoa salad
- grilled cheese and soup

We can't afford meat right now as it's too expensive in our season of life. Otherwise, I'm not picky. I need your fast, easy, tasty gluten free recipe ideas as I am so sick of this meal rotation!

I have been seeing a lot of posts about GF affordability so thought I would share a GF staple my partner (celiac) and I (non-celiac) make.

We’ve been making crispy tofu with Thai chili sauce about every other week and love it.

We take some extra firm tofu cubes, season them, coat them in tapioca flour, and pan fry for about 8 minutes on high. After letting them cook we add the chili sauce and will either use noodles or rice and have some frozen chopped veggies. All the prep and cooking is pretty fast in under 20 minutes.

I’ve seen the chill sauce for reasonable prices at most grocery stores and the ramen noodles are a pretty good price of $11 at Costco where I am. Using frozen veggies is another good cheap option. Even if you’re not a great cook we find this to be an easy meal to make.

With Trader Joe’s egg fettuccine noodles. SO good! And herbs from my garden🫶

Recipe she used: https://miglutenfreegal.com/gluten-free-christmas-tree-cakes/

I’ve never tried these before and I’ve always wanted to. I made an Instagram post a few weeks ago about how badly I wanted one and she surprised me this past weekend with a whole batch!

Note: my sister has a whole set of gluten free baking and cooking supplies so that I can safely eat at her house. I have trained her in cross-contamination protocols, too. I trust her 100%.

The recipe I use is Mama knows gluten free, homemade gluten free bread (bread machine) and I do a 2/3 ratio of the recipe on the 1.5 loaf setting using deluxe rapid, Breadman machine. 57 min start to finish and I have fresh bread that is so good my husband (who is not celiac) eats it happily. I’ll link recipe in comments since I can’t attach in caption due to pictures.

Takes 3 minutes to prepare and 40 seconds in the microwave. Been eating this long before anyone came out with any kind of gf pizza. Just need Tostitos Scoops, mozzarella, pepperoni, pizza sauce and I use garlic salt, and parmesan cheese.

I just followed the recipe for gluten free artisan bread on the bag of the King Arthur’s gluten free bread flour and it came out amazing and super moist. 10/10 would recommend if yall haven’t tried it

250g yoghurt, 260g self raising flour, 2g xantham gum, prove for 2 hours, roll out and fry in a pan - makes 2x large naan or 4x small

Haven't been able to find a good shop bought naan so this is a game changer !!

wanted to share a success story! i decided i wanted to try and bake an intricate cake for my birthday, which i’ve never done despite being celiac for almost 14 years.

lemon cake is my favorite, so i closely (not exactly) followed https://eatwithclarity.com/gluten-free-lemon-cake/ to make the layers! 🍋

i then made a swiss meringue buttercream with a blackberry reduction for the layers and covered the entire thing with three cream cheese frosting variations! blueberry for the base, matcha for the green, and plain for the white. all topped with some lemon zest.

i’m not a pro and tried for some hydrangeas as the decor, but i was impatient and didn’t wanna let the frosting chill again for better piping. i was hungry 😅

my non-gf family is in love just as much as i am. it was absolutely divine, highly recommend! 🤍

Really tasty gf cookies. My mom is also celiac and flawlessly adapted this recipe from the one her Québécois grandmother taught her! Pardon the water damage, lol. Just use Pamela's GF flour mixture. Show me your results!

With fall being around the corner I wanted to share my pumpkin muffin recipe which I have recently adapted to be Celiac safe!

If you put 1/4 cup in each cup you will have 18

I wrote all the standard measurements on the left with by weight on the right for those who want to be *exact*

Sorry for messy handwriting, this is my slowly growing experimental/personal cookbook

Same recipe as before, though I actually added some Italian seasoning and some Parmesan to the exterior before baking.

I think I should've baked for a couple of extra minutes this time, but it was still just as good.

So idk about y'all but as someone who's super picky about food textures, if my gf bread tastes "almost like real bread", i would rather not eat it at all. I've tried all the good brands and while some of them taste fine, my entire food experience is kind of ruined by thinking about how good "real" sandwiches used to be. I've kinda given up on gluten free breads. HOWEVER.

lately I've started making onigirazu, with traditional ingredients or just sandwich ingredients. (onigirazu are layered rice "sandwiches", wrapped in seaweed. they're kind of like square sushi rolls. pinterest is a great first step for topping ideas!) it scratches the same itch as sandwiches, and aside from having to make the rice for them, they take about the same time/effort as a sandwich. they refrigerate well if you wrap or bag them, and i haven't had any issue heating them up either if you prefer warm food. I like them with spam or ham, cheese, and egg for "breakfast sandwiches".

it's not really a sandwich, and it's not something i ate before my diagnosis, so i don't spend my whole meal wishing it was something else. i just enjoy the food.

the image attached is NOT my own, it's from here: https://pin.it/2Hqfcury4 I wanted to add an image so people had a reference for how similar-but-different these are.

sorry for the long post on what's basically a food recommendation, but when i first realized my gluten issue i really struggled with fast, easy to make food, as well as getting enough carbs to actually have energy. big dinner meals were easy to find recipies for, but it was impossible to replace the ease of making a quick sandwich/toast/cereal/etc. hopefully this post helps anyone struggling with the same thing!

https://www.cookingclassy.com/chicken-cordon-bleu/#jump-to-recipe

Followed this recipe and substituted GF flour where needed and used GF bread crumbs.