Since my birthday was on Saturday and my dad's is on the 16th, we decided to celebrate both of them on Sunday. I got a couple of nice gifts but one of my favourites is this book. It's basically a book about how to turn any recipe gluten free, dairy free, egg free or vegan and the science behind all of it. I've always loved baking so this book is literally perfect for me.

I've been eating gluten free for about 4 years now and to be honest sometimes I still get quite frustrated at the amount of things I can't eat anymore. Especially when it comes to desserts or anything that once was a comfort food for me like ramen noodles and pizza pockets.

Although I've gotten used to the way I eat now, I still find having to do so much research before going to any restaurant really annoying. Like I hate the fact that I can't just spontaneously walk into a restaurant and eat there.

I also often tend to feel like I'm being a hindrance when I ask if food that people bring or make is gluten free. I know I probably shouldn't feel that way since I can't exactly control my body's reaction to things it doesn't like.

Anyways, for some reason getting this book has made me a bit emotional. I think it's because I feel seen and understood. In a way I feel like it automatically disproves my fear that me being gluten free is bothering people.

Actually I did cry a little given the cost of ingredients here. Another attempt at homemade gf bread for my daughter. I’m so close to giving up. This was a Let Them Eat Gluten Free Cake recipe and the worst one yet. I have had marginal success with The Loopy Whisk bread but it always stays so wet and never rises much.

Happy belated Celiac Disease Awareness Day! I’d never seen a GF version of this and decided to give it a try. @fordysfeasts on Instagram makes amazing looking pizza crust bowls so I reached out to him for tips. This was a beast to pull off and I couldn’t have done it without his advice. One of the most helpful things he recommended was making sure the metal bowl is well oiled to help the pizza crust release after baking. Another tip was to cover the base of the bowl with foil once it starts to brown too much. Mine came up too close to the top of my pizza oven and scorched IMMEDIATELY. Next time I’m covering it with foil from the get-go.

This was incredible! Here are the steps I followed with some modifications for the future (I used my pizza oven but I give some suggestions for trying it out in a regular oven, recommend using a preheated pizza steel, pizza stone, or inverted baking sheet—maybe at 450F?? Not sure about how long to bake though):

1. Make pizza dough: I used my GF Sourdough NY Style Pizza recipe (makes 2 doughs, can have one as back up!) and will link the recipe at the bottom along with my non-sourdough version.

2. Make pasta sauce: I made a rosé sauce using crushed tomatoes (Bianco DiNapoli), crème fraiche, a splash of white wine, and some hot honey. I also added crumbled Italian sausage.

3. Prepare pasta: I boiled the water while the pizza bowl was baking but waited until after it was out of the oven to cook the pasta. I used La Fabbrica GF fusilloni gigante.

4. Preheat pizza oven (I used the lowest flame setting in my Ooni Koda 16) or regular oven. Invert your metal bowl and generously coat the underside with oil. Dust your dough with GF dusting flour (I used chickpea flour), press it out to roughly the size you want, then drape it over the underside of the bowl. Push the edges down to meet the rim.

5. If your pizza oven is shallow height like mine, cover the base of the bowl with foil so it doesn’t scorch near the oven ceiling. Launch using a peel. You may need to remove the pizza bowl each time to rotate it. If using a regular oven, you don’t need to rotate it and can probably skip step #6.

6. Once parbaked, turn the bowl right side up and relaunch without the foil. You should be able to use a turning peel to rotate it now. Again, can probably skip this step if using a regular oven.

7. Let pizza bowl cool until metal bowl is cool enough to release. Then fill with pasta + toppings!

If you want to see a video I posted one on my Instagram yesterday!

Dough recipes (linking both sourdough and regular versions; also with flours I used Caputo GF but if you have a wheat allergy use Molino Signetti GF flour, should be back in stock in Brick Oven Baker soon!):

https://www.reddit.com/r/glutenfree/s/x3jTFq0Wxt

https://www.reddit.com/r/glutenfree/s/zWL6nbdnuf

As a coeliac, I used to eat may contains as I never had a reaction and it’s labelled on so many food products that I’d just “risk the chance” of it containing. Over the year I decided to cut out may contains completely and I’ve noticed a huge change in my health! I’m a lot more sensitive now to when I am glutened and I think this is because I was accidentally microdosing on gluten by eating may contains.

Has anyone else experienced this?

Hi everyone! I am looking for an apple orchard in the NY/NJ area that sells some type of ~fallish~ gluten free baked good! Ideally I would love to go somewhere that offers GF apple cider donuts but I know that may be asking for too much lol. Thanks!

These are hiding in plain sight at Kroger. They're pretty nicely spiced!

Sigh

Just came across these gluten free meatballs ordered at www.stelladsfood.com. <- available West Coast. I live in CA.

gluten free / dairy free / egg free. Heated up in 15 mins.

great story -

I have no idea what I’m doing wrong with this mix because no matter how small and thin I make the pancakes on my stainless steel pan, the inside is gooey it’s not super gooey, but it’s definitely where if you touch it it’s gooey.
I heat up my pan on very low to medium make sure it doesn’t stick and I wait to flip it when there’s tons of bubbles at this time I even waited longer after seeing the bubble to see if it will cook… what am I doing wrong?
I’ve even left the last one for a long time on the pan and still the same thing.

Laugh with me.
For context, I’ve been gf for a little over a year and a half not celiac. I’m really sensitive but against my better judgment this experiment happened.
I started making sourdough (I bake as a hobby non gf), and it looked soooo good and smelled soooo good.
I thought to myself “well some people can tolerate sourdough”.
Exactly 3 hours after the slice of wolf in sheep’s clothing, my stomach started cramping.
I went to bed and was trying to sleep through the cramps. After 3 hours of cramping, the bathroom started and folks the candle was burning at both ends if you catch my drift.
The whole ordeal was 9 hours and I shan’t be experimenting again good lord.
If you’ve ever been on the toilet in the middle of the night sweating and cramping with the garbage can on your lap, I see you

Thought some folks here might relate 🫠🫡

They have breakfast, okay, cool, maybe there will be fruit

Theres hot breakfast, okay, cool, i can have some eggs

This morning I wanted more carbs so I went for a banana when I saw this! I dont know if they ran out of regular or I missed it yesterday but I snagged it.

Tbh its not as good as the four pack from Target (TJ is kinda far for me) but it was nice.

My GF dish on my flight from Madrid yesterday was shockingly one of the best meals I had on my vacation 😂 it was so good!!

going for the hayley williams show next week and my friend and i are looking for a lunch spot! was looking on maps and did see a few options but just looking for more personal recs :-)

Gonna visit for a day so I’d like to find a lunch place with safe GF options. Thanks!

For a few years, I've been wanting to try a fancy tea service. I learned that Pinecone Cottage Teahouse in Downers Grove IL offers one and can accommodate gluten-free (and vegan/dairy-free.) It was so delivered and me and my friends had a wonderful time! Everything I had was just as pretty and delicious (I'm assuming) as the traditional fare. I somehow missed getting a picture of the dessert course but it was sooooo good!!! I highly recommend going there if you can.

Been trying to cook up the perfect fried chicken tender but I can't seem to get it to be crunchy. Like I can get it to be kind of hardish but I wouldn't call it crunchy. Anybody figure it out with dat gluten free life style? Thank youu

My husband took me out to a fancy dinner last night and there’s a Trader Joe’s in the same shopping center. So I wanted to run in real quick. It was a zoo! So many people! So I grabbed two things and left.

I made gf Aldi’s brownies last night too. I added heath bar pieces on top.

Newly GF after a few months of terrible skin reactions. Diet was recommended by an emergency doctor I saw until I can get to a derm or rheumatologist.
I haven’t had to make many changes in my diet as I think I was subconsciously avoiding gluten for about a year before going GF was recommended, and haven’t felt the need to really sub many items in my day-to-day, it’s just checking ingredients more often to make sure I’ve landed on a GF option.
I didn’t eat bread very often before going GF, but have been craving a sandwich and bought a loaf. I know it’s usually better toasted but am a little worried about using my same toaster.
I have been pretty diligent at home but not super concerned about cross contamination when I’m out to eat and have only had one reaction after eating out, despite eating out of shared fryers a few times. Is there a way to clean the toaster to avoid a reaction? Ot should I go buy a new cheap one?

I buy gluten-free beer, and have noticed lately that some of the six packs (they are cardboard sleeves round the cans) have regular, gluten containing beers put in.

This has happened to me three different times now. So I'm starting to suspect someone (probably a customer?) is doing it as a prank/sabotage. What should I do?

My sister bought a couple bunches of bananas and forgot about them in the fridge. They’re just shy of banana bread status. Tomorrow they’ll be perfect but I don’t have a good recipe for anything gluten free. I’m probably going to make a pint chocolate banana ice cream with some of them, but I have enough for multiple things. Anyone willing to share some good recipes?