Best products from r/glutenfree

Source: https://www.chipmonkbaking.com/blog/2019/8/7/low-carb-keto-blueberry-muffin-recipe

These are one of my favorite things to make. 230 calories, 21g of fat, 7g of protein, and just 2g net carbs per muffin (vs. a Starbucks Blueberry Muffin which has 360 calories, over 50g of carbs and over 30g of sugar). They're made with almond flour and are gluten free! Full recipe below. Check out the source link for more details like nutrition facts and tips/tricks on making these.

Muffins

• 1/3 cup Coconut Oil (measured solid, then melted; can also use butter)
  
• 1/2 cup Granulated Sweetener (Lakanto Monk Fruit Sweetener, AlluMonk Allulose + Monk Fruit Sweetener, or pure allulose all work great)
  
• 3 Large Eggs
  
• 1/3 cup Unsweetened Almond Milk (Almond Breeze is good though most grocery stores have their own cheaper private label brand that will work)
  
• 2.5 cups (280g) Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
  
• 1/2 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
  
• 1/4 teaspoon Fine Salt
  
• 1.5 teaspoons Baking Powder
  
• 3/4 cup Raw Blueberries (frozen or fresh)
  
• (Optional but recommended) Set aside 1 Tablespoon of Almond Flour and 1 Tablespoon of your Sweetener to coat your blueberries before mixing them into your batter
  
  
  Lemon Frosting (Optional)
  
  
• 4 oz (113g) Cream Cheese
  
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
  
• 1/4 cup (Lakanto Monk Fruit Sweetener, AlluMonk Allulose + Monk Fruit Sweetener, or pure allulose all work great)
  
• 1/4 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
  
• 1/4 teaspoon Lemon Extract (Most groceries stores sell McCormick which works great)
  
• 1/2 teaspoon Lemon Zest (freshly grated or you can buy dried lemon peel)
  
• 1/2 Tablespoon Lemon Juice (fresh squeezed tastes best but isn’t necessary)
  
  
  

  INSTRUCTIONS
  

  
  Blueberry Muffins
  
  

1. Heat oven to 275°F (commercial convection oven with fan on low). Line a muffin pan with silicone or parchment paper muffin liners.
   
2. If needed, microwave the coconut oil for 30 seconds to soften, but it should not be melted if possible.
   
3. Place the coconut oil into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, egg, and almond milk. Mix together.
   
4. Mix in baking powder and then stir in almond flour.
   
5. In a separate small bowl, mix together 1 Tbsp of allulose and 1 Tbsp of almond flour
   
6. Roll your blueberries in the small bowl from step #5 to give them a coating (prevents them from sinking in the batter during baking)
   
7. Fold the blueberries into the batter mixture in your large bowl
   
8. Distribute the batter evenly among the muffin cups. Using a cookie scoop can help.
   
9. Bake for 20-25 minutes (at 10-12 minutes, take pans out, rotate positions, and put back in the oven), until top is golden and an inserted toothpick comes out clean.
   
   
   Lemon Frosting
   
   
10. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
    
11. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
    
12. Add the sweetener, lemon extract, vanilla extract, lemon juice, and lemon zest to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
    
13. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
    
14. Use a piping bag (something like these) to pipe the lemon frosting on top of the muffins you baked in the steps above. Feel free to garnish the top with some fresh blueberries!
    
15. Enjoy! Keep any remaining blueberry muffins in an airtight container in your fridge. If refrigerated, they should be good for about a week.
    
    ​
    
    Source: https://www.chipmonkbaking.com/blog/2019/8/7/low-carb-keto-blueberry-muffin-recipe

Oh I wish you were opening a GF cafe in my area! I would be there everyday!

I definitely like the idea of the GF cinnamon rolls. I haven't had a cinnamon roll in about 15 years.

For inspiration for soups you can serve check out this cookbook of gluten-free soups. It's inexpensive ($3.99). It's an ebook but you can read it on the computer with Amazon's Kindle reader app which is a free app that works on nearly all computers, tablets, and mobile phones.

https://www.amazon.com/Delicious-Gluten-Free-Soups-Stews-Chowders-ebook/dp/B07DVX643V?keywords=B07DVX643V&qid=1539459506&sr=8-1&ref=sr_1_1

My favorite recipe is the Easy Vegetable Beef Soup which tastes just like the Campbell's Vegetable Beef soup I used to eat before I went GF. It is a super easy recipe because it uses a bag of frozen mixed vegetables and a can of diced tomatoes.

The Chicken and Rice Soup is also super easy. You just cut up some chicken breast, celery, and carrots. It uses converted rice (Uncle Ben's style rice) that holds together and doesn't get mushy in the soup.

Good luck with your cafe! Wish it was in my town...

What helped me the most was time. Seriously, it just took a while to get the hang of a new lifestyle. Over time I felt better and better and learned more easy recipes and cooking techniques and it all became easier.

One thing I missed the most was good baked sweets, but then a friend who's son is allergic to wheat turned me onto this book http://www.cakemixdoctor.com/books/the-cake-mix-doctor-bakes-gluten-free/ and told me, "It'll change your life. I use it for all the kid parties and no one even realizes they're eating gluten free."

Recipes, I haven't yet done the whole make your own flour thing. SO much extra work. I've found that the Pamela's baking mix makes a pretty good sub in. http://www.amazon.com/Pamelas-Ultimate-Baking-Pancake-4-Pound/dp/B000NMJWZO I just bought a 25lb bag on amazon because it was less expensive in the long run. Also, the gf pasta with a combo of quinoa, corn, &/or brown rice is better than the just brown rice alone pasta.

And for easy, meat, veggies, and potatoes or rice with some easy sauces (BBQ & curries). Read all the labels, and really, it does get easier/better with time. Good luck.

I've made many yellow / vanilla cakes over the years, including a couple of multi-tier wedding cakes for GF brides. I'm a guy, and bake very seldomly, but I was determined to give my wife (who has celiacs) a proper birthday cake, so I learned how.

By far the best thing I've found is:

1. This Book - use the recipes, and specifically, the flour mix they recommend in here.
   
2. It comes down to the quality of your rice flour. I highly recommend this particular superfine flour in addition to potato and tapioca starch (the latter two you can get super cheap at Asian markets, but don't skimp on the rice flour)
   
   Edit: Also, never, ever buy frosting. Make your own. Fresh frosting plus the vanilla cake recipe from the book I linked will be the best cake you've ever had, gluten free or not.

Ok. So first of all - you can make hard boiled eggs in an instant pot in 5 minutes! I've been putting them on salads a lot more now.


Baked Tonkatsu:
http://www.justonecookbook.com/baked-tonkatsu/
Panko Crumbs:
https://www.amazon.com/Aleias-Gluten-Panko-Crumbs-Original/dp/B008PA9TUE

Sukiyaki - use tamari or gluten free soy sauce
http://www.justonecookbook.com/sukiyaki/


Trader Joe's Pot Roast + carrots, potatoes, celery, and onions
Steamed green beans + butter, garlic salt, squeeze of lemon

Trader Joe's Lamb Tips (grilled)
Rice Pilaf:
http://www.thekitchn.com/how-to-make-a-simple-rice-pilaf-227729
Tzatziki:
http://www.gimmesomeoven.com/tzatziki-recipe/

Gluten Free Pizza:
http://minimalistbaker.com/the-best-gluten-free-pizza-crust-sauce/
(whole milk fresh mozzarella + salami + basil + red pepper flakes)
(shredded mozzarella + olives + artichoke hearts + basil)
I liked the fresh mozzarella more. I will definitely reduce the sugar in the recipe next time. Otherwise it was really good! It was fast to make too.

Steamed Crab + Clam Chowder
https://hogislandoysters.com/oysters/recipes/manila-clam-chowder

Hope this inspires you to make something new!

https://www.amazon.com/Vietnamese-Stick-vermicelli-Three-Ladies/dp/B00ADHM9WW/ref=pd_ybh_a_99?_encoding=UTF8&psc=1&refRID=Q9RFSKZM16E2X2RT9159
I use these rice noodles and looked a home made seasoning which was:
2 tablespoons of poultry seasoning
2 tablespoons of garlic powder
2 tablespoons of onion powder
2 chicken flavored bouillon cubes or the powder(can be with beef flavor also)
1 one tablespoon of pepper.
I use the powdered bouillon and seal it all up in a small container
tried making it using chicken stock instead of water and it was pretty tasty.
may not be like ramen but I liked it for knock off gluten free ramen.
also they can be expensive and hard to find but a taste of thai have peanut noodles that are gluten free and pretty amazing.

For sure! A product called Chebe has been a lifesaver. It is mostly tapioca ("manioc") flour, I think it has some cream of tartar or something else too.

I use the general mix according to the directions on the box, but I do my own thing once the dough is mixed up.

One batch of dough on one cookie sheet will make a thinner crispier pizza that still won't snap if you fold it, thin but not like a cracker.

One batch on a 14" round pizza pan will give you a more chewy and slightly thicker crust.

Follow the directions on the box, but use a tiny bit less water than they say. Only add it if the dough refuses to pick up residual flour in your mixing bowl. It should be sticky but not "wet" when it goes in the pan.

Once the dough is mixed, oil your pan and press the dough in. It's forgiving, so you can manhandle it and smack it around until it's uniform in thickness with a slight dip at the middle. Just make sure there is dough everywhere and no bare spots and you'll be fine.

Bake the crust at 350 with nothing on it for 7 minutes. Pull it out, and slide the whole thing off the pan back into the oven directly on the rack for 8 more minutes. Then pull it out, set the oven to 450, top the pizza, and pop it in whenever. I never time the next part, watch it after 10 minutes for the right level of cheese-browning that you like. I let mine get brown all over.

Its a great mix of textures, crispy and chewy. And it even reheats well!

Yeah, most store gluten free bread is all kinds of terrible or disappointing. I used to make my own homemade sourdough bread so the change has been hard. I currently have to avoid wheat and am also having to stay yeast free (which makes my option slim to none). So while I don't eat as much bread, I basically make my own gf bread and it's actually decent. So I'd say if you are comfortable making your own that's the way to go. The America's Test Kitchen gf cookbook has some great bread recipes and flour mixes, and I found it to be a great introduction to gf cooking. They have a great baguette recipe. I've been able to convert it to a yeast free baguette recipe and while not as good as the real deal, it's pretty respectable. Soft middle, crusty outside. What I really miss is pizza but I've recently found this recipe for a quick pizza crust that's actually really good. The dough is nice and pliable and I'm planning on using the same dough to make some cinnamon rolls this weekend. So my advice is to start learning to bake your own.

King Arthur brand all purpose gluten free flour has behaved the best for me as a 1:1 substitute for regular flour in recipes.

However, gluten free flour will never behave exactly like regular flour. If you or your friend plan on doing a lot of GF baking, I highly recommend picking up the America's Test Kitchen "How Can It Be Gluten Free" cookbooks.

And here is a reposting of their [recommended GF chocolate chip cookie recipe.]
(https://liagriffith.com/the-best-gluten-free-chocolate-chip-cookies/)

Unfortunately you can't just swap the amount of regular flour for GF in recipes, due to the differences in chemistry created by the lack of gluten. Gums help with this to a point, but sometimes you also need to increase or decrease acid amounts (lemon juice is commonly use) or alter how much moisture.

I suggest picking up a gluten free cookbook. I LOVE this one. http://www.amazon.com/000-Gluten-Free-Recipes/dp/0470067802/ref=cm_cr_pr_product_top

turns out baked goods even better than ones with gluten in them. My family who is not GF adores these recipes.

So I’ve been using chebe cheese bread mix to make pizza. It gives you a much more consistent result.

https://i.imgur.com/X031Llf.jpg

I started using their pizza crust mix and it’s even better as it has some herbs in there to give it an extra Italian flavor.

Pro tips:

• when using either chebe mix don’t overdo the cheese. Sharp cheddar is best.
  
• mix all the ingredients (except for the chebe mix) in a bowl first. Measure exactly. Only use a handful of cheese. Definitely use cheese even though the pizza crust mix says its optional.
  
• add half the mix into the ingredients and mix thoroughly with a fork.
  
• add the rest and get your hands in there and fold it all carefully until most of the mix is incorporated.
  
• fold it and squish it against the bowl to pick up as much of the mix as you can as it’s a very fine powder and gets kinda stuck.
  
• take the lump of dough and kneed it thoroughly. Get it to a nice even consistency.
  
• take a circular pizza pan and grease it completely with a stick of butter.
  
• take your dough ball and flatten it in the middle and slowly work it out towards the edges and try to get it to a nice even flatness
  
• par bake at 425 for 7 minutes
  
• remove, flatten, and add sauce, not too much as it will make the pizza soggy
  
• add toppings
  
• bake for 9 minutes
  
• enjoy

Buy an obsene amount of cornstarch and the cook book 1000 Gluten Free Recipes. I'm not GF, but my best friend is and the recipes in this book are pleasing to all.

yes antibiotics can really mess up your system than what issues you had before taking them. And can i ask what made you need to take antibiotics for? and it will mess up your gut heath you need to rebuild the good gut bacteria you can start with pre and probiotics and other good gut heath foods and when you eat gluten foods what happens to you? also either when you wake up or just in the day is your tongue covered in white stuff? also if you can try to stay away from foods and things that have high fructose corn syrup and carrageenan in them here is a few things to help get you started

https://www.amazon.com/Vibrant-Health-Plant-Based-Ingredients-Probiotics/dp/B06XCNXDHF/ref=sr_1_4?crid=H8PAAU7BHRQB&keywords=green+vibrance+powder&qid=1568591082&sprefix=green+v%2Caps%2C129&sr=8-4

https://www.amazon.com/Renew-Life-Adult-Probiotic-Supplement/dp/B001LIW11Q/ref=sr_1_15?keywords=probiotics&pd_rd_r=7fe06ce7-d396-4007-ba74-923b9c99a6bd&pd_rd_w=kMIjw&pd_rd_wg=rcZzu&pf_rd_p=67c9d84c-d98a-4415-a549-dd3360e9d207&pf_rd_r=Y9CXFDGKANAMX7NG57WE&qid=1568591143&sr=8-15&th=1

https://www.amazon.com/NOW-Super-Enzymes-180-Capsules/dp/B0013OXKHC/ref=sr_1_16?crid=GIHHDQLQ1CMT&keywords=emzyne+digestion&qid=1568591196&sprefix=emz%2Caps%2C140&sr=8-16

https://www.amazon.com/Orgain-Pasture-Hydrolyzed-Collagen-Protein/dp/B07BL69CD2/ref=sr_1_17?crid=2YIYTQMIQ5QAI&keywords=collagen+powder&qid=1568591228&sprefix=coll%2Caps%2C132&sr=8-17

https://www.amazon.com/Thorne-Research-Formula-Undecylenic-Gastrointestinal/dp/B000FGXMWC

good luck hope that helps also up up and away

My love for Gluten-Free Baking Classics burns hot like a thousand suns. Really, it helped me a lot. Plus collecting all new flours and starches and playing with them was lots of fun :)

I use the one from [Americas Test Kitchen] (http://www.amazon.com/How-Can-Gluten-Free-Cookbook/dp/1936493616/ref=sr_1_1?ie=UTF8&qid=1452011262&sr=8-1&keywords=americas+test+kitchen+gluten+free) It uses their proprietary flour blend with instructions on how to make it, but speaks about some of the other common ones. By far the best GF pancakes I've ever had. I also use super fatty Bulgarian style buttermilk instead of the low fat stuff (if I'm making pancakes damn the calorie count.)

Her Gluten Free Baking Classics book is amazing. Caveat emptor though, the ingredients you'll need to buy will cost you close to $100 but it's worth it.

Cookbook! http://www.amazon.com/The-How-Gluten-Free-Cookbook/dp/1936493616

The carrot cake is also the best carrot cake I have ever had.

America’s year kitchen flour blend, recipes are great in this book.

https://www.amazon.com/Gluten-Free-Cookbook-Revolutionary-Groundbreaking/dp/1936493616

The pie crust recipe in this book is amazing. Omit sugar for a savory recipe.

Gluten-Free Baking Classics:

https://www.amazon.com/dp/1572840994/ref=cm_sw_r_sms_c_api_24CTybTKSM3P3

If you want to bake from scratch, I highly recommend America's Test Kitchen book: https://www.amazon.com/How-Can-Gluten-Free-Cookbook/dp/1936493616 You have to make your own flour blend, but the results are worth it.

I like Aleia's or Ian's. Both are about half of that price locally, just wanted to give pics for reference.