Anyone else a fan of savory oats? I've found I love them more than grits which works out well since my wife (do I mention her enough? No I don't) loves grits but has a slight corn sensitivity and she approves the swap(we also make congee on occasion so we do enjoy that as a replacement as well :) )

Pictured is a tomato style savory oat with garlic bread (it was delicious)

Gluten Free Better Than Anything Cake! I asked my wife what cake she wanted for her birthday and she said this cake. We celebrated with a friend who doesn't need to worry about gluten in their diet and they asked for the recipe and mentioned they would have never known it was a Gluten Free cake if we weren't eating it too. This recipe is an amalgamation of the chocolate cake from Katarina Cermelj's Baked to Perfection cookbook (highly recommend), Tastes Better From Scratch's caramel sauce and whipped cream recipes and Simply Recipes' homemade sweetened condensed milk recipe with a few tweaks. Now, disclaimer... this cake is absolutely all that but be aware that it's also basically diabetes in a baking dish... You have been warned.

Chocolate Cake Ingredients

• 280g 60% Dark Chocolate Wafers / Melting chocolate
• ¾ Cup + 2 Tbsp Butter
• 250g Bakers Sugar¹ 
• 4 eggs, room temp
• 160g Gluten Free flour blend of choice (I recommend Loopy Whisk's blend)
• 80g Almond flour²
• 40g Dutch Processed Cocoa Powder³
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• ½ tsp Xanthan Gum (omit if your flour blend already contains Xanthan Gum)
• ½ tsp Salt
• 120g Hot Water
• 120g Warm Milk⁴
• 1, 14oz can Sweetened Condensed Milk or 1 homemade recipe (provided)
• 16 oz Caramel sauce or 1 homemade recipe (provided)
• A tub whipped cream or 1 homemade recipe (provided)

Sweetened Condensed Milk Ingredients

• 2 Cups Whole Milk⁵
• ¼ tsp Salt
• ¾ Cup sugar
• 1tsp Vanilla Extract

Caramel Sauce Ingredients

• ¾ Cup Butter
• 320g light Brown Sugar
• 2 Tbsp Water
• ¼ tsp Salt
• 1Tbsp vanilla extract
• ⅓ Cup Sweetened Condensed Milk

Other Ingredients

• 1 ½ Cups Heavy Cream⁶
• ¼ Cup Powdered Sugar
• 1 Bag Heath Bits or 5 full size Heath Candy Bars

Cake Prep 1

1. Preheat the oven to 350℉
2. Run a stick of butter all over a 9 x 13” baking dish then add a pinch of sugar and gf flour, tap and rotate the dish until the flour/sugar has coated the bottom and all four sides of the baking dish
3. Fill a small saucepan with water and heat it on the stove on medium high heat until it starts to simmer
4. Turn the heat down to medium and place a heat proof bowl over the saucepan.
5. Add the dark chocolate wafers and butter (¾ cup + 2 Tbsp) to the bowl. 
6. Stir occasionally until the chocolate and butter are both completely melted.
7. Remove from the heat and allow to cool for 10-20 minutes (until warm rather than hot)

Sweetened Condensed Milk Prep

1. While the chocolate and butter are melting, fill another saucepan or high sided pan with 2 cups of milk, ¼ tsp salt and ¾ cup sugar
2. Place the pan on the stove over medium high heat and whisk until the sugar is dissolved (don't let it boil though)
3. Once all the sugar is dissolved or if it starts to boil, turn the heat down to medium low and leave the milk to simmer.⁷
4. Occasionally stir the milk, scraping the bottom of the pan, and let it simmer until there is only half the milk and the color has changed to a pale cream color ^8. (While waiting for the milk to reduce is a good time to begin Cake Prep 2, don’t forget to occasionally stir the milk!)
5. Add in the vanilla extract, allow to simmer for another 5 minutes then remove the pan from the heat.
6. Strain the milk through a fine mesh strainer into a heat resistant container and allow the milk to cool.

Cake Prep 2

1. Add 250g baker’s sugar and the 4 eggs to the chocolate butter mixture and stir until combined.
2. Add the Gluten Free Flour, Almond Flour, Cocoa Powder, Baking Powder, Baking Soda, Salt and Xanthan Gum (if using)
3. Mix everything until there are no clumps and the mixture resembles brownie batter
4. Mix in the hot water and milk until everything is fully combined
5. Pour the batter into the prepared baking dish and bake for 40-45 mins. A toothpick inserted in the middle should come out clean (no wet batter, maybe some crumbs). While the cake bakes is a good time to begin the caramel sauce prep
6. Once ready, pull it out of the oven and allow the cake to cool for at least an hour.

Caramel Sauce Prep

1. In a medium saucepan, add ¾ Cup Butter, light brown sugar, water and salt
2. Heat over medium low heat and constantly stir until the butter is melted
3. Continue stirring and increase the heat to high until it starts to boil
4. Reduce the heat back to medium low and allow the mixture to simmer until it has turned Honey Brown and thickened, make sure to be constantly stirring. This process takes about 7-10 minutes
5. Remove the sauce from the heat and stir in vanilla and ⅓ cup of the Sweetened condensed milk (if it’s ready, otherwise stir it in after the homemade version is done)
6. Set aside and allow to cool in the saucepan, stirring it occasionally 

Whipped Cream Prep

1. In a stand mixer or with a hand blender, whip heavy cream on high until it becomes solid
2. Add powdered sugar and whip until the ripples from the motion stay in place (make stiff peaks if you know what that means)

Put It All Together

1. Cut about ½ an inch off the edges of the cake at a 45° angle (enough so anything that pools won’t overflow the baking dish)... You know what to do with the cutoffs.
2. Poke the cake all over with a fork (don’t destroy it, just want some fork holes with the cake still intact)
3. Pour the caramel sauce over the cake, covering as much of the top as possible
4. Pour the remaining Sweetened Condensed Milk (or 2/3 of the canned stuff if you still have a full can) over the cake covering as much of the top as possible. 
5. Spread the whipped cream over the cake until all the caramel sauce/ sweetened condensed milk is covered. Try not to mix the whipped cream and sauces together, you want them to mostly be separate layers
6. If using Full size Heath bars, blend or crush them until they are in small chocolate chip size bits. Spread the heath bits over the whipped cream creating the final layer of the cake
7. Loosely cover the cake with foil and chill for at least an hour to overnight.
8. Transcend the mortal plane into the land of Diabetes Heaven

Tips

¹ Baker’s sugar could also be called superfine sugar. It is NOT the same as regular or powdered sugar. If you only have regular sugar, you can run it through a coffee grinder or a quick blitz in a food processor until the sugar crystals are smaller. You can also use regular sugar but the cake may have some grittiness to it.

² If you have a nut allergy you can substitute with the same weight in oat flour. As a last resort, you can use the same weight of your gluten free flour blend but it may not have as deep a flavor as you would have had otherwise

³ Dutch processed will give you a good chocolate flavor but if you can find/afford Guittard Cocoa Rouge, use that instead. The chocolate flavor is heavenly.

⁴ Whole milk preferred but don’t go below 2%, if you are lactose or dairy sensitive, substitute with your favorite lactose free/ nondairy milk

⁵ Same as above, no less than 2%, substitute with whatever lactose free/ nondairy milk if needed.

⁶ If you are lactose/ dairy sensitive, Silk has a plant based Heavy Cream that you can look for (at least in the US)

⁷ If the milk starts to boil (heavy bubbles), lift it off the burner, turn the heat down and stir a little bit until it stops boiling. Put back on the heat and continue as normal.
If there are dark brown flecks, make hot chocolate and start over with new milk.

⁸ Basically once it changes color to look like you mixed a little bit of caramel into it then it’s done. If you still aren’t sure, you can pour the mixture into a heat resistant measuring cup and see if it’s reduced to ~ 1 ¼ cups and changed color from pure white to a yellow whitish. If yes to both, it’s done.

Hello, I am in a college program and doing a project on celiac disease. If anyone is comfortable answering these survey questions I’d greatly appreciate it. We are not collecting any names or identifying information and your responses will not be shared outside of the classroom.

What actually works is whole-meal swaps, not substitutes on the side. GF panko instead of regular, tamari instead of soy sauce, GF tortellini — stuff the kids don't notice or care about. I don't eat pork, the family does, so I'll do an alternative protein with the same sides. My Philly cheesesteak is just meat and provolone, no bread, and honestly I don't miss it.

The minute I stopped cooking two versions of dinner, gluten-free got about 90% easier.

What's the swap your non-GF family doesn't even notice?

Sharing my recipe

One white onion

Garlic

2 packages frozen spinach

One half pack of cream cheese

Feta

I just recently added chopped black olives

One gluten free puff pastry

Lil bit of olive oil

This one also had crushed mint and black pepper and garlic powder

I sautee garlic onion in olive oil til they are soft. Add spices. Add spinach

Cook off some of the water and soften the spinach more

While that is happening take half of the puff pastry and roll it out on a baking pan. Cook it for about 10 minutes until it puffs up

Add cheeses to spinach pan and turn off the heat. Mix well.

Take out the puff pastry and slather the spinach mix on it. Layer it as high as you like. Then you take the 2nd puff pastry and put it on top. Put it back in the oven for about 20 mins

That's it. The only thing you might do is pull it out once the top begins to puff and put some butter on it.

Simple

My wife wanted some chicken nuggets for her birthday so I made her some popcorn chicken (chicken nuggets but using chicken chunks instead of minced chicken) and followed a recipe for crispy fried chicken by Jay vs. Gluten as my base for the recipe(video in my comment). Anyway they came out so crispy it sounded like we were munching on candied chicken and they even stayed crispy after 24 hours in the fridge! Recipe will also be in my comment.

World’s Greatest Gluten-free Chocolate Chip Cookies
★★★★
Cookies, Desserts, Family-Favorite, Gluten Free
Difficulty: Easy | Servings: 20

Description:
The first time I made these people begged for more. The second time they were gone in a day. This is the beat of gluten free living!

Ingredients:
1 stick unsalted butter softened
1/2 cup coconut sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
80g Sorghum flour
80g Millet flour
40g almond flour
40g Tapioca starch
30g Potato starch (not potato flour)
1.5g Xanthan gum (~1/2 tsp)
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup (6 oz) semisweet chocolate chips or chunks
1/4 Chocolate bar grated
1/2 cup gluten free mini marshmallows cut in half
3/4 cup Walnuts or pecans chopped

Directions:
Heat oven to 375 degrees. Cream butter and sugars in mixer using paddle attachment until soft and no grains remain (4 minutes). Scrape bowl a few times.

Add egg, then vanilla, and mix until fluffy.
In a bowl, mix together flours, salt, baking powder, and baking soda. Add to mixer and stir with wooden spoon until fully mixed and no flour streaks remain.

Mix in chocolate chips, chopped nuts, sliced mini marshmallows, and grated chocolate bar (eat the rest. You deserve it).

Scoop golf ball sized cookies onto lined cookie sheets 2” apart and bake at 375 degrees for 10-14 minutes.

Hey y'all. I plan on making pumpkin seeds and would like to make a batch for a friend of mine with Celiac. I know all the precautions I need to take. I want to use seasonings, any will really do but I can't seem to find any brands that carry the "certified gluten free" label. I wanna be extra sure before I use anything. Any ideas would be great. At this point I'm considering just grinding my own seasonings.

Can someone confirm that it does in fact smell just like regular wheat flour..so that I can stop overthinking that they accidentally filled the gluten free 1:1 baking flour bags with wheat flour 😂😅

Love this brand and have bought lots of other things from bob’s red mill like oats, shredded coconut, etc. but this is my first time ever buying gluten free baking flour and it is really bothering me that upon opening the bag..it smells exactly like regular wheat flour!

For context, I can pretty much eat anything other than strawberries due to a mild allergy to them. Typically I’ll pop a Benadryl if I eat something with strawberries and be good to go. However, I’ve been with my boyfriend for a little over two months now, and biweekly, he’ll have a DnD night with his family. He has two sisters that can’t have gluten, and I find enjoyment out of prepping snacks, desserts, or small meals when there’s people over.

One weekend, I did a charcuterie board and it was fairly easy to separate what was gluten free and what wasn’t. (There was plenty of hand washing between prep to ensure I didn’t accidentally gluten someone.) The next time, I found some gluten free rolls and made pizza sliders. My problem is that it’s fairly hard for me to think of gluten free dishes when I’ve never had to consider it before, and I’m not too aware of gf brands or ingredients. I do think that everyone should be able to enjoy something yummy without needing to worry if they’ll have a reaction to it, so I want to put more effort in learning how to cook gf snacks and meals.

On top of DnD nights, my boyfriend’s mom has invited me to their Thanksgiving next month. Traditionally, I like to make my family’s pumpkin roll recipe for close friends and family during the holiday season, but the self-rising flour isn’t gf. If anyone has any good suggestions on alternatives I could use to alter the recipe to make it gf, I would love that! Thank y’all so much.

In the sense of keeping the crunch after adding hot water. I found nutlettes cereal but it’s soy. I want wheat specific crunchy nuggets AND a hot meal.

https://theglutenfreeaustrian.com/gluten-free-baked-pumpkin-donuts/

This came across my feed and I thought I would share. They actually look pretty good.

I've had most of the gluten free noodle varieties around where I live (larger college town) and my wife and I liked the barilla brand gf noodles for a while but she started having stomach issues after eating them so we swapped to rice noodles. We didn't like how easily they broke apart but using the soak then cook technique made them stronger and they hit the spot. Honestly though they still weren't the strongest when you soak and cook (unless you're doing fried noodles). Then we found sweet potato noodles at our Asian grocery store and they stay together no matter how much we twirl our forks in them, they are a bit sticky so even if you don't add pasta water the sauce just coats them and there's a subtle flavor there which helps it feel like an actual plate of spaghetti. We can't go back to any other gf noodles now. Definitely worth checking for if you have an Asian grocery near you! You can order them online but it seems to be double or even triple the price to do so where I live.

Anyone out there a former employee by chance??

This restaurant was in Dayton Ohio... The owner won a competition to be on the American National Pizza Team with her gluten free pizza... The company apparently went out of business during Covid and I can't find anything close.... (me and my son have celiacs)

Just trying to make great pizza for the kiddo

1 focaccia
2 white bread
3 apple pie
4 olive bread
5 bacon pizza
6 cheese pie
7 bougatsa with cream filling (greek snack)

For the last two I replaced the traditional fyllo with rice paper. Also for the bougatsa, I replaced the semolina in the cream with gf polenta. For the rest I just replaced the flour with either gf bread flour or self rising flour. And of course made sure all the other ingredients were gf and free from traces.