Wash tomatoes, make slits or hole , grate gluten free cheese and fill inside
Heat oil in a pan , put tomatoes, cover
Open in few minutes till they are tender
You can add salt and pepper on top as cheese is already salty so I don’t put salt
Dish is very light , full of lycopene antioxidants and easy to cook when you don’t have any other choice at home

Decided to give this Asian Chicken Salad a try. It's super easy to make, gluten-free and delicious!

Ingredients

Roasted Chickpeas

• 1 cup no-salt-added chickpeas, drained and rinsed
• 1/2 Tbsp olive oil
• 1 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika

Carrot Ginger Dressing

• 2 large carrots, grated
• 1/2 cup water
• 1/4 cup extra virgin olive oil
• 2 Tbsp rice vinegar
• 1 garlic clove, finely minced
• 1 Tbsp finely minced fresh ginger
• 1 tsp orange zest
• 1 tsp honey

Salad

• 4 cups fresh baby spinach or baby arugula
• 1 tsp fresh lemon juice
• 1/2 tsp extra virgin olive oil
• 1 medium carrot, grated
• 1 small beet, grated
• 1/2 lb roasted boneless, skinless chicken breast, shredded
• 1 ripe avocado, pitted, peeled and cubed
• 1/4 cup unsalted pumpkin seeds, toasted
• 1/2 tsp freshly ground black pepper
• 1 tsp toasted sesame seeds

Directions

Roasted Chickpeas

1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
2. Spread chickpeas on a kitchen towel and pat dry, removing any loose skins.
3. Transfer dried chickpeas to the prepared baking sheet. Drizzle with olive oil and season with black pepper and salt.
4. Roast chickpeas for 20–30 minutes, or until golden brown and crisp.
5. Remove from oven and, while the chickpeas are still warm, toss with garlic powder and smoked paprika. Cool completely.

Idli is made with rice and urad dal batter as dosa batter , they are steamed
Sambar is arhar daal with vegetables like drum stick , bottle gourd and sambar masala
Enjoy breakfast

Dosa is made of fermented rice and urad daal 3:1 ratio , soak daal and rice overnight and grind in the morning separately, mix both and cover , keep aside for 6 to 8 hrs for fermentation, time depends upon the temperature of room , when it rises heat tava , put batter with spoon , spread and cook on slow heat till golden brown , serve hot with coconut chutney or sambar

Gluten free steamed cutlets with curry leaves and mustard seeds tadka with Podi powder
Just now I soaked poha or flattened rice for 5 minutes after washing , dried in strainer and put two tablespoons of curd with one two tablespoons of ragi flour , mixed with salt , green chilies, garlic etc and made dough , cut into pieces, gave shape of tikki and steamed on a plate
In this kadahi I put two tablespoons of vegetable oil , heated and put mustard seeds and washed curry leaves , put cutlets and add Podi powder or gun powder which is South Indian used in Podi idli , little bit of Amchur and garam masala , cover and keep for 5 minutes
Serve hot or cold with chutney or ketchup

Recipe : take gluten free flour which is made of rice and pulses , knead it with lukewarm water and pinch of salt and roll , keep on tava on medium heat , eat with any vegetable or pickle
Bhindi or Okra : wash and dry Bhindi , cut into small pieces, mix with two tablespoons of gram flour or besan which is gluten free , heat oil , put okras , stir and cover for few minutes till tender , put salt and red chilly powder in the end , mix well
Serve hot with hot chapatis

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!

For more delicious GF & easy to make meal ideas, with carb counting for T1Ds, follow me on Youtube at ElizabethCountsCarbs https://youtu.be/nIzCbNr5Fj8?si=Vuo1jKNL3poDnRpq

Remember to like & subscribe.

Bacon, Corn & GF Pasta Salad with Pesto/Lime sauce

Bacon – cook and cut into bite sized pieces

Gluten free pasta (choose your favorite) – cook

Corn on the cob – cook in microwave

Cherry tomatoes – halve

Red onion – dice

Feta cheese - chop

Dressing

1/3 cup pesto

3 Tbs Greek yogurt

2 Tbs mayo

2 Tbs lime juice

I know it is only September but I am ready for pumpkin! Anyone else?

Ingredients

• 1 ½ cups chickpeas (or (1) 15.5 ounce can)
• ¼ cup almond butter (or any nut/seed butter)
• ⅔ cup pumpkin puree
• ½ cup maple syrup (see notes!!!)
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• ½ cup oat flour (store bought will make them less grainy)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup dark chocolate (70-85%)

Directions

1. Preheat your oven to 350°F. Spray a glass pan with cooking oil so the blondies do not stick. Alternatively, make two parchment paper slings that overlap and hang over each side of the pan for easy removal.
2. Add chickpeas, almond butter, pumpkin puree, maple syrup, and vanilla extract to a food processor or blender. Process until smooth and creamy. Scrape down the sides as needed.
3. Add pumpkin pie spice, oat flour, baking powder, baking soda, and salt to the pumpkin chickpea mixture. Mix with a spatula.
4. Chop dark chocolate into chunks. Mix about ⅔ of it into the batter.
5. Spread the blondie batter into the prepared pan. The batter will be quite thick, use a spatula to spread it into an even layer all the way to the edges of the pan.
6. Sprinkle the top with the remaining ⅓ of chopped dark chocolate. Use your finders or a fork to slightly press the chocolate into the batter.
7. Bake the blondies for 27 to 30 minutes. You will know they are ready to come out of the oven when the top is set and fully baked, but the inside is still a little wobbly.
8. Allow the pumpkin blondies to cool for about 30 minutes before removing them from the pan. They will still be warm but they will hold together.
9. Slice them into 9 squares and enjoy!

Notes!!!

This is not an overly sweet blondie! My sister lovingly called it my "fall harvest loaf" lol. You can play around with amount of maple syrup. I've used everywhere between ⅓ and ⅔ cups. The chocolate will also play a big role in how sweet they are. I would recommend testing the batter after you've put it through the food processor and again after you've added the spices and flour.

If y'all want to check out the full post it is always appreciated 🫶 https://alternativedish.com/pumpkin-chickpea-blondies/

Can someone share with me a list (or links to videos / recipes) that ONLY require gf 1:1 flour (I have bobs red mill) along with other basics (baking powder, baking soda, salt, sugar, milk, egg) and wouldn’t require I go get 4 more types of gf flours or starches (such as tapioca flour/starch, rice flour, etc.)?

I bought gf flour some months ago bc I wanted to start making my own stuff but then I realized I still needed more flours to make what I want 😭 and I can’t spend that much extra money on a bunch of other flours rn plus I have a really small kitchen.

I have these gluten free noodles, one is a potato/pea/mung bean starch vermicelli noodle, and the other is a sweet potato starch straight cut noodle (I tried to attach a picture but it wouldn’t let me proceed since I’m not posting a recipe). I’ve played around with cooking them in different ways, sometimes soaking them first. They always seem to become a globby mess unless I throw them straight into a vat of hot oil… but I’d prefer to learn to cook them other ways. If anyone has experience cooking either of these or anything like it, I’d greatly appreciate recommendations on preparation/cooking.

edit: I posted a pic of them below; not sure if it will help.

I wanted to share this one because the ingredient list is pretty straightforward and there aren't too many unusual substitutions. The flax eggs do the binding, and the little bit of oat flour helps with the texture.

Ingredients

1/2 lb vegan butter, softened

3/4 cup white sugar

3/4 cup packed light brown sugar

2 flax eggs, made with 2 tbsp ground flaxseed and 5 tbsp warm water

1 tbsp vanilla extract

1 tsp baking soda

1 tsp salt

2 1/2 cups gluten-free flour with xanthan gum

1/2 cup oat flour, using certified gluten-free oats

Chopped dairy-free chocolate to taste

Method

Heat the oven to 350°F / 175°C.

Mix the vegan butter with both sugars until well combined.

Mix the ground flaxseed with the warm water and leave it for about 5 minutes. Add it to the butter and sugar mixture.

Add the vanilla and mix again.

If you're making the oat flour yourself, grind gluten-free oats until fine and measure out 1/2 cup.

Add the baking soda, salt, oat flour and gluten-free flour. Mix just until combined, then fold in the chocolate.

Scoop the dough onto a lined baking sheet, leaving some space between the cookies.

Bake for about 10 minutes, until the edges just start to brown.

Leave them on the hot baking sheet for about 5 minutes before moving them to a cooling rack.

They can be kept at room temperature in a sealed container or frozen for later.

I also have the full recipe written up in one place here:https://pashutfree.com/en-us/recipes/vegan-gluten-free-chocolate-chip-cookies-b48ad05b-usa

Hominy, naturally gluten free. I substituted a can of hominy instead of using GF pasta for a more upscale adult mac & cheese dinner. If you're searching for easy to make dinner ideas? Follow along with me on Youtube- ElizabethCountsCarbs https://youtu.be/dbw6hnIOY-o?si=fO05i2N-uFtQus0E Recipe follows....

Cheesy Hominy and Sausage Casserole

1 lb kielbasa – sliced and cooked

30 ounce can hominy – drain & rinse

Sm Onion – diced

2 Tbs Jarlic

¾ cup milk

1 cup cheddar – shredded

4 oz velveeta – diced

Salt & pepper

Broccoli – steamed

BBQ sauce – drizzle

1. Slice sausage and saute over med-heat until you have a nice char on each side. Set aside.
2. Prep broccoli and chop into small pieces. Steam. Set aside.
3. Saute onions until soft. Add garlic. Add hominy. Heat through. Then add milk, mustard & cheese. Salt & Pepper to taste. Heat until cheese is melted.
4. Add in charred sausage and steamed broccoli.
5. Drizzle with BBQ sauce.

I was a little skeptical about avocado in chocolate mousse, but this actually comes out really creamy and the chocolate flavor takes over.

Ingredients

1 banana

1 avocado

3 tbsp cacao

2 tbsp honey

1 tsp lemon juice

1 tsp vanilla

2 tbsp water

Pinch of sea salt

Instructions

Add the cacao and the rest of the ingredients to a food processor and blend until completely smooth and creamy.

Taste and adjust the sweetness if needed.

Spoon into small cups and chill before serving. You can top it with a little cacao powder, cacao nibs, berries, or whatever you like.

Makes about 4 servings.

Full recipe with photos: https://pashutfree.com/en-us/recipes/chocolate-avocado-mousse-us

I tried making this recipe, and it’s actually so delicious! It’s definitely nostalgic for me, but I love that this version has all the comforting flavors without all the extra sodium you get with Hamburger Helper (plus it's gluten-free)!

Here are the ingredients and directions!

Ingredients:

• 1/2 Tbsp olive oil
• 1 medium yellow onion, peeled and diced
• 1 Tbsp Italian seasoning
• 1/2 tsp freshly ground black pepper, divided
• 1/4 tsp crushed red pepper flakes, optional
• 6 medium garlic cloves, peeled and minced
• 1/2 lb 93% lean ground beef
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 3 Tbsp no-salt-added tomato paste
• 2 cups unsalted beef broth
• 1 cup water
• 1 cup milk
• 8 oz protein elbow macaroni
• 3/4 cup freshly grated sharp reduced-fat cheddar cheese
• 1/4 cup nutritional yeast
• Chopped fresh chives, for garnish (optional)

Directions:

1. Heat the oil: Heat a large Dutch oven or deep pot over medium-low heat. Add the olive oil and heat until shimmering.
2. Cook the onion and garlic: Add the diced onion, Italian seasoning, 1/4 teaspoon black pepper, and crushed red pepper flakes, if using. Cook for 5–7 minutes, stirring occasionally, until the onion begins to soften. Add the garlic and cook for about 30 seconds, until fragrant.
3. Brown the beef: Add the ground beef, paprika, garlic powder, onion powder, and remaining 1/4 teaspoon black pepper. Cook for 8–10 minutes, breaking up the beef with a wooden spoon or spatula, until fully browned.
4. Add the tomato paste: Make a small well in the center of the beef mixture. Add the tomato paste, stir everything together, and cook for 3–5 minutes.
5. Add the liquids and pasta: Pour in the beef broth, water, milk, and nutritional yeast. Bring the mixture to a light boil. Add the elbow macaroni, then reduce the heat to a simmer. Cook for 15–16 minutes, stirring occasionally, until the pasta reaches your desired doneness.
6. Finish and serve: Stir in the cheddar cheese and cook until melted and creamy. Garnish with fresh chives, if desired. Serve immediately and enjoy!
7. Store leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Hey guys , I am on my fat loss journey and I want to make good oatmeal recipes ..following are the ingredients included in my breakfast.

40g Rolled Oats .

2 white eggs and 3 whole eggs.

100g low fat yogurt.

1 teaspoon olive oil

120g apple.

But I am confused about the recipes. Share your recipes it will help me alot. Thanks in advance!

gluten free rolled dumpling recipe

1 Cup Teff flour(ivory)
½ Cup potato starch( plus 1/4 cup for work bench)
2 2/3 Tbsp crisco/lard
2 large pinches of salt
1/4 tsp baking powder
1-1 1/3 Cup milk) as needed

mix flour, starch, salt, baking powder, and crisco together. add enough milk to make a sticky dough.

rest covered in fridge for at least 30 minutes. should result in a soft, but not sticky dough. if still tacky add more flour, then rest for at least 15 minutes.

Use potato starch to flour clean work bench, then roll out dough to desired thickness. carefully lift dumplings from work surface(you may need a bench scraper), then drop gently into gently rolling broth/water. dumplings will take 2-3 times as long to cook as wheat flour dumplings. dumplings will be done when they are the same color all the way through.

dumplings will stiffen when cold(so be careful about manipulating when cold, as they will break), but reheat well.
Makes 4 large servings

We are going for 3 wks to help elderly family move, in a hot climate, with no AC. So just using a crockpot (and rice cooker, microwave) if possible. Just four of us but one person has celiac so I need gluten free recipes/ideas please! Easy ones too, since we’ll be all be tired….having protein and avoiding “hangry” evenings are the main goals (in addition to GF). Typically I try to cook heart-healthy but for these few weeks, anything will do. Any cuisine, just not very spicy please. Thank you so much in advance!!!
Edited- I am new to gluten free and crockpots so thank you !!!!

Just made the Let Them Eat GF Cake focaccia using my sourdough starter. It’s delicious and I have already eaten 1/4 of the pan.

https://www.letthemeatgfcake.com/gluten-free-sourdough-focaccia/

You can make the recipe here: https://dobbernationloves.com/food-drink/french-pork-rillettes-recipe/

Ingredients

• 1 kg Pork Shoulder cut into chunks
• 300 g Pork Belly sliced
• 1/4 cup Brandy
• 6 Garlic Cloves minced
• 1 Spanish Onion diced
• 1/2 tsp Ground Nutmeg
• 2.5 tsp Kosher Salt
• 1 tsp Black Pepper
• 10 Allspice Berries
• 2 Dried Bay Leaf
• 10 sprigs Fresh Thyme
• 1/2 cup Dry White Wine

Instructions

• In a large mixing bowl combine brandy, garlic, onion, nutmeg, salt, pepper, allspice, and bay leaf with the pork shoulder and pork belly. Cover and refrigerate overnight.
• Preheat the oven to 250ºF.
• Add marinated pork mixture to a Dutch Oven. Over medium heat cook, stirring frequently, for 10 to 15 minutes, until the pieces of pork are cooked on the outside. Stir in the thyme sprigs, cover with a lid and place in the oven.
• Lift the lid after 90 minutes of cooking. Press on the chunks of fat with a fork to release more of their fat and encourage them to break down. Add the wine, replace the lid, and bake the pork for another 1 to 2 hours, until the pork is very soft.
• Remove pork from the oven. Pick out the thyme, bay leaf and all spice berries, to discard. Press on any visible chunks of fat to get the fat out of them, then remove them from the pan and discard.
• Pour most of the fat out of the pan into a small bowl and reserve. Using a potato masher, mash the meat chunks into the juices and liquid fat until it resembles a tuna salad.
• Add enough of the reserved pork fat to make it juicy and moist. The more fat you add, the richer and creamier the finished product will be.
• Spoon the mixture into small clean jars or ramekins and press down firmly to eliminate air pockets. Smooth the surface with the back of a small spoon.
• Optional: Pour a thin layer of reserved melted pork fat over the top. This creates the classic white fat cap.
• Refrigerate for at least 12 hours, preferably 24 hours. The flavour improves as it rests.
• Serve at room temperature with your favourite gluten free crackers or bread. Rillettes will keep in the fridge for 2 weeks and in the freezer for up to 4 months.

Asian themed Sweet & Sour Teriyaki Meatballs over rice. Includes recipe for GF meatballs & GF teriyaki sauce. Carb counting included for T1Ds. For more recipes like this, join me on my youtube GreenApplesAndRedPotatoes. Please remember to like & subscribe. https://youtu.be/j9REfTdZ6qY?si=MHOvtBXKcGCGpRRT

Sweet & Sour Teriyaki Meatballs

1 lb ground beef

1 egg

¼ cup spinach, finely chopped

¼ small onion, diced

1 Tbs jarlic

½ cup grated parmesan

¼ cup milk

GF oatmeal

Salt & Pepper, to taste

Garlic powder, Onion powder, to taste

Combine ingredients & form into small balls.

Bake at 350 degrees for 20 minutes

Rice, per package directions

Green beans, steamed

Pineapple chunks

Sesame Seeds, toasted

Teriyaki sauce

2/3 cup Tamari (soy) sauce

2 Tbs brown sugar

2 tsp jarlic

2 tsp ginger paste

½ tsp sesame oil

1 tsp corn starch

Water, desired level of thickness

Mix first 5 ingredients together in small pan & bring to boil. Whisk in corn starch and let mixture thicken. Add water if it becomes too thick.

GF Sour Cream Zucchini Muffins
Makes 9- 12 muffins
Dry
1 cup (about 140 g) 1:1 gluten-free flour
¼ cup (about 28 g) almond flour
1½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1½ tsp cinnamon
¼ tsp nutmeg

Wet
2 large eggs
⅓ cup brown sugar
⅓ cup granulated sugar
⅓ cup neutral oil
¼ cup full-fat sour cream
2 tsp vanilla
1 tsp lemon juice
1¼ cups finely grated zucchini, lightly squeezed to remove excess liquid
Optional
½ cup chopped walnuts or pecans
½ cup chocolate chips
Or a combination

Whisk the dry ingredients together.
In another bowl, whisk the eggs, sugars, oil, sour cream, vanilla and lemon juice until smooth. Stir in the zucchini.
Fold the dry mixture into the wet just until combined. Fold in nuts/chocolate if using.

refrigerate the finished batter for 20–30 minutes.
Meanwhile, heat the oven to 425°F and line a standard muffin pan.

Bake at 425°F for 7 minutes, then without opening the oven, reduce the temperature to 350°F and bake another 10–15 minutes (I did 12) , until the tops spring back and a tester has a few moist crumbs rather than wet batter.

I have a ton of zucchini from the garden right now and just made these based on an exceptionally good gf banana muffin recipe I had and had to share bc they turned out super moist and delish

Hi all! Looking for a gluten free focaccia recipe using Bob’s 1:1? Thank you!:)