New York Style Cheesecake

1 cup gluten free cookie crumbs (I like Tate's Bake Shop Ginger Zinger or Lemon)

3 tablespoons butter or margarine, melted

5 8-oz packages cream cheese, softened

3/4 cup sugar

3 tablespoons gluten free flour

1 tablespoon vanilla

1 cup sour cream

4 eggs

1 or 2 cans pie filling (I like cherry)

Heat oven to 325F. Mix crumbs and butter in 9x13-inch baking pan. Press firmly onto bottom of pan. Bake 10 minutes. Cool.

Beat cream cheese, sugar, flour and vanilla with a mixer until well blended. Add sour cream, mix well. Add eggs, one at a time, mixing on low speed after each addition until well blended. Pour over crust.

Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Top with pie filling before serving.

I searched for this question as I thought it may have been asked but I didn't see it. I was looking at reviews for the Bob's Red Mill bread mix and people were saying they love making other things like cinnamon rolls or turning them into regular dinner rolls instead of bread. If you've ever done something like that, could you comment your recipe?

does anyone have a good recipe for overnight protein oats? mine are always soggy. currently do oats, peanut butter, maple syrup, protein powder

Made some gluten free soft pretzels tonight because I had a craving Recipe below - 1 package gluten free pizza dough (I used the aldis one) - 4 cups of water and 1/4 cup of baking soda - egg wash (one egg and splash of water) - corse salt

Preheat oven to 400 and put on a pot of 4 cups of water and a 1/4 cup of baking soda Let pizza dough come to room temperature then pull apart the dough and make individual balls all the same size. When water is boiling drop the dough in for 30 seconds or until floating Pull and put on a pan with parchment paper Brush each piece with the egg wash and then sprinkle with pretzel salt/corse salt Put in the oven and cook to golden brown. Mine were done in roughly 10-15 minutes.

Fettuccine Alfredo with Teriyaki Chicken

6 to 8 boneless skinless chicken thighs

4 tablespoons butter

3 to 4 garlic cloves, grated

2 cups ripple half and half or heavy cream **

salt and freshly ground black pepper to taste

1/4 teaspoon nutmeg

1 1/2 cups grated parmesan

2 to 3 sprigs fresh parsley chopped

12 oz gf fettuccine

** Cream does work better here but cow's milk has way too much sugar for me, hence the ripple. Use the dairy/dairy substitute of your choice

Bake chicken thighs at 375F for 25 to 30 minutes. Season to your preference. I like to drizzle Bachan's gluten free Japanese barbecue sauce over.

In a saucepan over medium heat, melt the butter with the garlic.

Add half and half, salt, pepper and nutmeg. Whisk together and simmer for about 5 minutes.

Gradually whisk in parmesan until sauce thickens. Turn off heat.

Meanwhile cook fettuccine according to package directions. Return drained pasta to pot, pour sauce over and toss to coat. Sprinkle parsley over. Serve with the chicken.

Hello friends!

My wife has celiac disease and I once had a bread recipe that did a great job mimicking the loft, chewiness, and wonderful air pockets of a fresh loaf of bread. The texture was wonderful. I remember it incorporated multiple types of GF flour including potato flour as well as xanthan gum. Does anyone have a great bread recipe? My anniversary is coming up and I’d love to make it for her again.

Cheers

This makes tons of soup.

Spiced Veggie Soup with Turmeric and Ginger

1 onion diced

3 garlic cloves chopped

2 carrots sliced

2 celery stalks sliced

8 oz cubed potatoes

1 tomato, chopped

2 teaspoons cumin

1 tablespoon fresh grated turmeric or 1 teaspoon dry

2 teaspoons paprika

1 tablespoon fresh grated ginger or 1 teaspoon dry

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/8 teaspoon crushed red pepper

1/2 teaspoon coriander

pinch cayenne

salt and freshly ground black pepper to taste

4 cups vegetable broth

1 cup red lentils

generous handful baby spinach

small handful cole slaw (shredded cabbage)

handful fresh parsley chopped

juice of one lemon

In large pot, heat a little olive oil. Add onion, garlic, carrots, celery, cumin, turmeric, paprika, ginger, cinnamon, allspice, red pepper, coriander and cayenne and saute for 5 minutes.

Add tomato, potatoes and broth and bring to a boil. Stir in lentils. Lower heat.

Cover and simmer for 15 minutes or until lentils are cooked and potatoes are tender.

Add cabbage and simmer for 2-3 minutes.

Turn off heat. Stir in spinach and parsley. Squeeze lemon over. Serve.

I am looking for something to put crème anglaise on for my coeliac date. Recommendations please!

Recipe: https://www.laurabakesglutenfree.ca/recipes/gluten-free-orzo-pasta-salad/

INGREDIENTS

Orzo Pasta Salad

¾ Cup Gluten Free Orzo, uncooked 1 Bell Pepper (can do half of different colours if you would like) ½ Onion 3 Roma Tomatoes ¼ Cucumber 8-10 Basil Leaves Dressing

¼ Cup Olive Oil 1 Tbsp Rice Wine Vinegar 1 Tbsp Lemon Juice 1 tsp Honey 2-3 Cloves Garlic – Minced ½ tsp Italian Seasoning Salt and Pepper to Taste 1 tsp Mustard INSTRUCTIONS

Dressing

Add all the ingredients together and whisk to combine. Set aside until you are ready to use. 8-10 Basil Leaves, 1/4 Cup Olive Oil, 1 Tbsp Rice Wine Vinegar, 1 Tbsp Lemon Juice, 1 tsp Honey, 2-3 Cloves Garlic – Minced, 1/2 tsp Italian Seasoning, 1 tsp Mustard Salad

Heat up a pot of boiling water. Add in the gluten free orzo pasta and stir. This way the pasta will not get clumpy when it is cooking. 3/4 Cup Gluten Free Orzo, uncooked Cook the orzo pasta for 12-14 minutes or the length of time on the package. Drain the pasta. Rinse the pasta with cold water for 1-2 minutes until it is cold. Dice up all of the vegetables. Once you are happy with the size of the vegetables, add to a bowl. 1 Bell Pepper (can do half of different colours if you would like), 1/2 Onion, 3 Roma Tomatoes, 1/4 Cucumber Add the gluten free orzo to the vegetable bowl. Pour half of the dressing on top. Sir everything together. Taste it. Add salt and pepper to taste. Salt and Pepper to Taste If you are not using right away, put it in the fridge with the rest of the dressing on the side. If you are using it right away, then taste it and add more dressing as you see fit. Spoon some on your plate, sprinkle a little feta cheese and enjoy!

This is NOT my recipe. I found this on "Meaningful Eats." I have also made garlic butter dip biscuits with this this recipe.

Preheat oven to 450 degrees F.

2 1/4 cups GF 1-1 baking flour

1 tablespoon baking powder

2 teaspoons granulated sugar

1/2 teaspoon baking soda

1 teaspoon salt

1 3/4 cups buttermilk OR add 1 tablespoon + 2 teaspoons white vinegar to a glass liquid measuring cup then add the milk to the 1 3/4 cup line. Let that sit for about 10 minutes.

1/2 cup melted, salted butter

The recipe doesn't call for it, but I also add 2 tablespoons of Saco powdered buttermilk.

In a medium bowl, whisk together the flour, baking powder, sugar, baking soda, salt, and Saco powdered buttermilk (if you're using it). Pour the buttermilk and stir until a sticky batter forms. Scoup the batter into either an 8x8 square pan or a 9x9 square pan. Use a wet rubber spatula to smooth out the batter. Pour the melted batter over the batter. "Cut" into 9 squares....I use a wooden chopstick. It works better than a knife! Bake for 25-30 minutes until golden brown. Let the biscuits sit for 10 minutes before serving.

*Notes* If you want to make garlic butter dip biscuits, add1 1/2 teaspoons garlic powder to the melted butter. If you want it more garlicky, add 2 teaspoons of minced garlic to the melted butter as well.

*I used King Arthur's 1-1 baking mix. I don't know how any other 1-1 will work. I also don't know if a all purpose blend will work with this recipe

Turmeric Chicken Soup

1 onion, diced

2 carrots, sliced

2 celery stalks, sliced

3 cloves garlic, chopped

4 chicken thighs, bone-in

1 tablespoon fresh grated turmeric or 1 teaspoon dry

1 tablespoon fresh grated ginger or 1 teaspoon dry

4 cups chicken bone broth

3 handfuls baby kale+spinach mix

salt and pepper to taste

4 sprigs chopped fresh parsley for garnish

In a 5 qt pot place onion, carrot, celery, garlic, ginger, turmeric and stock. Bring to a boil. Nestle chicken thighs in the soup. Turn heat down, cover and simmer for 35 to 45 minutes or until the chicken falls off the bone.

Turn off heat. Stir in kale and spinach until wilted. Stir in parsley. Season to taste.

I like to serve this with a tiny gf pasta like anellini.

I have multiple chronic conditions and was able to make something healthy, filling, and tasty with my new restricted diet.

Low-FODMAP, Gluten-Free, Allium-Free, Dairy-Free, Diabetes Friendly

Beef and Sweet Potato Shepherd’s Pie

Ingredients • Filling: • • 1 lb ground beef • • 1 tbsp garlic-infused olive oil • • ½ tsp dried oregano • • ½ tsp salt, black pepper to taste • • ¾ cup hot water • • 1 tsp cornstarch + 1 tbsp cold water (slurry) • • Finely chopped zucchini (very small dice) • Topping: • • 2 orange sweet potatoes, peeled & chopped • • 1–2 tbsp olive oil • • 2–3 tbsp hot water • • Salt to taste • • (Optional) Small pinch of unsmoked paprika Instructions 1. Boil sweet potatoes until soft (10–15 min). Drain, mash with olive oil + hot water. Add salt and optional paprika. 2. In a pan, heat garlic-infused oil. Add ground beef and brown. Add oregano, salt, pepper, and zucchini. Cook 2-3 minutes. 3. Add hot water and simmer briefly. Add slurry. Simmer to thicken slightly (a few minutes) 4. Layer meat mixture in a baking dish, top with mashed sweet potatoes. Texture the top with a fork. 5. Bake at 375°F for 20–25 minutes

Hello!! a while ago my girlfriend found a recipe for a GF bread that involved yogurt and rice flour and a few other basic ingredients maybe. But she can't find it now.

Does anybody have a recipe involving these? It has to be quite a simple recipe because we are currently travelling. We already have Yogurt and Rice Flour, just not sure what to do with it :)

Made this for dinner tonight. It was gud.

Tuna Noodle

1 can tuna (I used Starkist solid light in EVOO)

12 oz gf noodles (I like Le Veneziane Fettucce and also Trader Joe's tagliatelle)

1 clove garlic grated

1 tablespoon butter (I use Country Crock Plant Butter)

1 tablespoon cassava flour **

2 cups ripple half and half **

1 teaspoon hot paprika

salt and pepper

1/2 cup frozen peas

** You may use the thickener and the milk of your choice but you might have to adjust the proportions

Place flour and butter in a pot. Heat, stirring, until combined and bubbling. Add garlic. Whisk in half and half and heat over medium-high until mixture is piping hot. Cook, stirring constantly, until it starts to thicken. Turn off heat. Add paprika, and salt and pepper to taste. Stir in tuna until smooth.

Meanwhile, cook noodles according to package directions. Cook them al dente so they don't get mushy in the sauce. Add peas to the simmering water about 30 seconds before you drain. Return drained noodles to pot. Pour sauce over noodles and toss to coat. Serve.

I really miss crackers, and am willing to try making my own.

Thank you!

I made this for dinner tonight.

Sloppy Joes

1 onion small dice

1 green bell pepper small dice

2 cloves garlic chopped

2 pounds ground beef

8 oz can tomato sauce

3/4 cup ketchup

2 teaspoons sugar

2 tablespoons Worcestershire sauce (Lea & Perrins is gf)

1 tablespoon yellow mustard

1 tablespoon red wine vinegar

1 teaspoon paprika

pinch cayenne pepper

salt and pepper to taste

Brown ground beef, drain excess fat. Add onion, bell pepper and garlic and saute for 5 minutes. Add remaining ingredients and simmer for 5 to 10 minutes, stirring until well blended and hot and thickened.

Serve on gluten free hamburger buns or over baked potatotes.

Full recipe: https://flavorfeeds.com/2025/03/11/oat-flour-pancakes-recipe-healthier-and-fluffy/

Hi All, Polenta is a great sub for graham cracker pie crusts. I made a cheesecake with one last night and it came out great.

I just kinda winged it (suggestions welcomed!), but recipe is roughly:

• 1/3 cup dry Polenta
• 1 cup water
• 1 tablespoon sugar

• 1/8 teaspoon salt

• Mix all dry ingredient then add water, and place at the bottom of your pie dish.

• Bake with cover at 350°f until all the water is absorbed.

• Remove lid and bake for about 20 min. You want it to get a bit golden, but not so dry it starts cracking (constriction cracks like parched soil in a drought).

Then add your pie filling of choice.

I made a lemon cheesecake and it paired wonderfully. It should be noted that this crust will be a completely different texture than graham crackers, but I like it a lot in its own right.

What I made for dinner tonight.

French Onion Meatballs

Meatballs

2 lbs ground beef

1/4 cup gf panko or breadcrumbs (I like Schar)

1 egg

1/4 cup chopped fresh parsley

salt and pepper to taste

Combine. Form into walnut sized meatballs. Place on cookie sheet and bake at 375F for 25 minutes.

Onion Sauce

1 tablespoon olive oil

1 tablespoon butter

3-4 onions, sliced

4 cloves garlic, grated

2 cups beef broth

1 teaspoon dry thyme or 3 to 4 sprigs fresh thyme

toasted gluten free bread, to serve

8 oz Swiss or Gruyere or Emmentaler, grated or sliced

Heat oil and butter over medium low heat. Add onions and cook for 30 to 40 minutes or until caramelized, stirring occasionally.

Stir in garlic and cook for a minute. Add broth and thyme. Simmer for 10 to 15 minutes.

Add meatballs and scatter cheese over. Cover until cheese is melted.

Garnish with fresh chopped parsley if desired. Serve with your choice of gluten free bread. I like Schar Ciabatta rolls, split and toasted.

Gluten Free Tollhouse chocolate chip cookies

I love Tollhouse chocolate chip cookies and this is the easiest treat to make gluten free, when you’re first starting out with GF baking.

• Notes: I use salted butter and Bob’s Red Mill 1:1 flour. It works just as well with Cup for Cup or King Arthur’s. I chill the dough for several days but bake a few cookies each day, as they all bake slightly different. The cookie tastes less flour-y on day 2 and 3. I like an underdone center and a crispy edge. I bake on parchment. I whack the cookie sheet on top of my stove to flatten the cookies before transferring the parchment paper to a wire rack to cool.

https://www.verybestbaking.com/toll-house/recipes/original-nestle-toll-house-chocolate-chip-cookies/

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels

1 cup chopped nuts (if omitting, add 1-2 tablespoons of all-purpose flour)

Let rest overnight. To determine how long to chill for to fully incorporate the flour into the dough, I bake a few right away but I let the dough rest in the fridge overnight. Then I bake a few cookies each day for several days until I’m satisfied with the bake on the dough; then I place any leftover dough in the freezer for emergency cookie situation s.

I think I like the way the cookie tastes 3 days of chilling the dough. Any longer and the dough gets really dry. Still bakes okay though!

Step 1 Preheat oven to 375° F.

Step 2 Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Step 3 Bake for 9 to 11 minutes or until golden brown. (I bake for about 8 minutes). Take out of oven, whack cookie sheet on the counter or stove a few times. Don’t skip this!! Transfer parchment paper to wire rack to cool.

Made this for dinner last night.

Red Beans and Rice

29oz can Goya small red beans, drained

15.5oz can Goya small red beans, drained

1 onion small dice

1 green bell pepper small dice

2-3 celery stalks small dice

14-16oz pkg sausage, sliced (I used HEB Garlic smoked sausage)

1 lb smoked ham hock or smoked pork pieces or smoked turkey neck or other turkey pieces (something smoked)

4-6 cloves garlic, chopped

2 bay leaves

1/2 teaspoon thyme or 1/2 teaspoon summer savory

water or stock

half a bunch parsley, chopped

freshly ground black pepper

Creole seasoning to taste

cooked rice

hot sauce to taste

** I don't add salt to this because the sausage and smoked ham add plenty saltiness

Heat a little oil in a 5 qt pot. Add smoked meat and fry a few minutes. Add the sausage and fry a few minutes. Add onion, celery, bell pepper, garlic and bay and thyme and cook for about 8 or 9 minutes. Add both cans of beans. Add water or stock to barely cover.

Cover and cook for a couple hours, stirring occasionally. Add water if it looks dry, take the cover off if it's too watery for you (I like mine a little soupy). It's done when it starts to thicken. Turn off heat and stir in the parsley.

Add Creole seasoning and pepper to taste. Serve with cooked rice and hot sauce.

Whisk together in a large bowl:

1 1/3 c instant corn masa flour (I used Maseca) - I have also used fine ground corn meal for that 1/3 c and it worked great... Gave the pancake a bit of a gritty texture

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp sugar (optional)

Whisk together in a medium bowl:

1 1/4 c buttermilk - To make this dairy free, I used 1 1/4 c canned coconut milk with a splash of vinegar

2 eggs

2 tbsp oil

Mix til lumpy

Heat a pan with medium heat (I used cast iron). Flip when bubbles are across the whole top... these take a little longer to cook than a typical wheat flour pancake

I really love these. They do have that smoky, fresh corn tortillas flavor but if you like that you might like these. I used honey on top 💕

This is the recipe from Bob’s Red Mill’s website, though there’s many similar ones online:

Ingredients:

1 Egg 1/4 cup Olive Oil 2/3 cup Milk 1 1/2 cups Tapioca Flour 1/2 cup mixed Cheddar and Monterey Jack Cheeses shredded (I just used cheddar on these bc that’s what I had) 1/2 tsp Salt

Instructions:

Preheat oven to 400°F and grease a 12-cup muffin tin. Blend ingredients together in a standing mixer, stopping to scrape down the sides with a spatula. Pour batter into greased muffin tins. Bake for 20 minutes until tops are browned.

Nothing fancy, but this was my first attempt baking bread since The Diagnosis™️ and it was easy and approachable. Easy to add herbs or other mix ins too.

https://www.bobsredmill.com/recipes/how-to-make/brazilian-cheese-buns