#gluten friendly

[mainlysarcastic]

It’s funny when a menu item says “gluten friendly”

cause like.. my body is anything but gluten friendly

in fact my body reacts very poorly to gluten

it goes into self destruct mode

I have celiac so being friendly to gluten is the opposite of what we’re going for here

we’re very anti-gluten

gluten hostile if you will

[fullcravings]

Vegan Blueberry Crumble Cheesecake

[vegan-nom-noms]

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[pikahlua]

Fourteen Days of MHA: Day 2

UA Academy, Education

In honor of UA/education day, I'mma learn you all some practical skills, à la the summer training camp arc.

How to make Japanese-style curry from scratch!

Yes, from scratch. Plus ultra. No pre-made curry roux box necessary for those of you who may not have access to such products where you live or who want to make modifications for food intolerance (this can be made gluten free! in fact that's usually how I make it). I will include two recipes: one for curry roux, and one for curry the complete dish. This is going to be my personal recipe for making curry, curry roux included, with some notes on other twists you can add to this dish.

Recipes below the cut. Let's get cooking!

Recipe: Curry roux

You need blocks of curry roux to make Japanese-style curry. If you'd like to go the easy route, buy a box of S&B curry blocks (the most widespread brand I believe) or from any other brand. But if you'd like to make this from scratch, here's how you do it.

Required Ingredients:

Note: This recipe makes about 3.5 oz of curry blocks or the equivalent of one small container of store-bought pre-made curry blocks. You would dissolve it in 2.5-3 cups of liquid to make curry. I double this recipe to make larger batches.

3 tbsp butter (or a neutral oil like canola)

3 tbsp flour (all-purpose gluten free flour works just as well)

3 tbsp curry powder (I use S&B curry powder)

1 tbsp tomato paste

Salt

Seasoning (see below)

Pika's Special Seasoning:

Garlic powder or garlic salt

Chinese chicken bouillon powder (or just MSG) (Lee Kum Kee has a gluten free option)

Ground mustard

Celery salt

Sugar

Black and/or white pepper

Chili pepper (I use shichimi togarashi), optional for spicy

These are the ingredients I typically use to flavor my roux. You may ask how much, and well, sorry, my measurements here are in my heart. I throw in dashes based on aroma and experience. I also like my curry strong and spicy.

Any ingredient can be omitted as all each does is add a new layer of flavor. No ingredients depend on any others (though sugar with tomato paste seems like a given to me). You CAN omit the tomato paste if you're sensitive to tomatoes.

Other Optional Seasoning:

Cayenne, optional for spicy

Ground ginger (fresh ginger would probably work too)

Onion powder (especially if you don't have MSG or chicken bouillon powder)

Garam masala (around 1 tbsp adds a sweeter flavor and a cinnamon-cardamom aroma)

Honey (I personally put honey in the curry after it's made, not at this stage)

These are ingredients others use that you may consider adding for different depths of flavor. I do not typically use them in this recipe, but I have been known to experiment with them on occasion. I've listed them in the order of how likely I am to throw them in on a whim.

Instructions:

Make one batch of roux for a small, mild curry. Make two batches of roux (i.e. double the ingredients) for a stronger and/or larger batch of curry.

Heat a skillet on the stove over medium-low heat. Optionally toast dry spices if desired, though not necessary, then remove spices and set aside. Melt butter (or heat oil, if using) in pan.

Add flour and combine. I personally use a nonstick pan-safe whisk to make sure it combines well, but a wooden spoon or silicone paddle would work too.

Reduce heat to low (medium-low if you're ready to watch that thing like a hawk). Cook 5-15 minutes stirring constantly to keep the roux from sticking to the pan and burning. You're looking for the roux mixture to turn light brown like peanut butter. It will develop a nutty aroma as it cooks.

Add curry powder, tomato paste, salt, and all desired seasoning ingredients. Stir to combine. The mixture should become dry and pasty.

Cook for 30 seconds to 1 minute or until all ingredients are well-combined and then turn off burner.

If using roux soon, set aside. If not using roux soon, put all the roux in a container lined with parchment paper. Score the paste with a knife to make it easy to break and remove. In an air-tight container, the roux will keep in the fridge for up to 1 month* or in the freezer for up to 4 months. *Caveat: If you use chicken bouillon powder or any ingredient that includes meat, I do not know if it will store in the fridge for longer than a few days. In this case, I would suggest freezing the roux to be safe.

Recipe: Japanese-style curry

Ingredients:

Note: My portions are determined by what fits in my pot.

2 tbsp neutral oil (canola)

1-2 lb protein (you can use any protein i.e. beef, pork, chicken, seafood, tofu, tonkatsu, etc., but I usually just stick with mushrooms for ease; if I do meat, I usually pick ground beef or cubed beef chuck)

1 batch of curry roux for mild curry (or 4 blocks packaged curry roux), 2 batches for strong (see above recipe) (or 8 blocks of packaged curry roux)

1 sweet onion (can substitute with yellow or white onion), sliced into half moons

1-2 carrots, peeled and sliced rangiri style

5-6 Yukon gold potatoes, cut into large chunks

8 oz button mushrooms (16 oz if mushrooms are the primary protein), cut into bite-sized chunks

2-3 stalks of celery, cut into bite-sized chunks

4-6 cloves or equivalent of minced garlic

1 quart chicken stock (dashi or vegetable stock or other stock or even water can also be used)

Meiji milk chocolate, 4-5 pieces (you can use any chocolate you like)

1-2 tbsp honey (add to taste)

1 grated apple, optional (I don't usually do this but it's a thing some people like to do)

Cheddar cheese, shredded

Cooked starch of choice i.e. rice or noodles

Pickled ginger, optional garnish

Fukujinzuke pickles, optional garnish

Instructions:

If your protein is raw and requires cooking or browning, prepare it first. Heat oil in a pot over medium heat and sear all the sides brown or cook ground meat until browned. For seared meat, do not worry about cooking it completely; it will finish cooking in the curry. Remove protein from pot. You can leave the drippings in the pot if you'd like to add their flavor to the curry. Ground meat might produce an excess amount of fat though, which you may want to clean out first.

Heat more oil in the pot and add the vegetables. Cook on medium heat for 5 or so minutes or until the vegetables start to develop color and the onions turn translucent.

Add back the protein and any accumulated juices to the pot.

Add chicken stock (or broth/liquid of choice) and bring to a boil. Reduce heat to a simmer and cover. Simmer until ingredients are tender and potatoes can be pierced with a fork, approximately 15 minutes.

Remove lid and reduce heat to low.

Add curry roux (or packaged curry blocks), chocolate pieces, honey, and grated apple if using. (If you'd like, you can break the blocks and chocolate up or shave them into small pieces with a knife.) Stir constantly, making sure to scrape the bottom of the pan often, until curry and chocolate are completely melted and incorporated in the liquid.

Simmer 5 minutes while stirring constantly. Cook longer if you want it to thicken more.

Serve over rice or noodles. Top with shredded cheddar cheese (in my opinion there is no such thing as too much cheese). Optionally garnish with pickled ginger and/or fukujinzuke pickles.

Store leftover curry in the fridge for 3 days. The curry and liquid may separate, but they'll combine again when you heat it up and mix it together. I'm not sure about freezing leftovers as it usually doesn't last long enough for me to get to that stage, but it's worth a try.

Now eat up, you damn nerds!

[omnivorescookbook]

Sichuan Chicken in Red Oil Sauce (口水鸡, Saliva Chicken) Experience the authentic flavors of Sichuan cuisine with this mouth-watering recipe for saliva chicken.

Recipe: https://omnivorescookbook.com/saliva-chicken/

[schizononagesimus]

anybody else feeling. a way. about the state of the world

[strengthandsunshine]

Sour Cream and Onion Potato Salad combines your favorite potato chip flavor and potluck side dish! Made with tangy homemade vegan sour cream, tons of savory oniony flavor, and soft tender potatoes, you can skip the potato chips and enjoy this classic combination in one delicious forkful! Healthy, gluten-free, and allergy-free, this easy potato salad recipe will be a hit at every party!

Vegan Sour Cream & Onion Potato Salad https://wp.me/p4UrDz-9gu

[niseag-reads]

"Oh god no" - a review.

this is a review, or more of a rant, about the Kid-Friendly ADHD & Autism Cookbook: The Ultimate Guide to the Gluten-Free, Casein-Free Diet by Pamela Compart and Dana Laake. I was not going to post about this book, expecially not as the first post on my shiny new blog. but I need to talk about this. God. I am disgusted to my core and I need to talk about it. Screenshots from the books I read will not be a common occurance on this blog but I will use some here to get across what I have stumbled into.

Book TWs: Ableism (anti-autism sentiment), calorie counting I may have been naive when I judged this book by it's cover, i'm going to be honest with you. I saw this and though "oh! a book with recipes that cover for people with a variety of different needs! how nice!".You can imagine, then, that I was quite thrown off by the contents of the book. The first impression shook that believe a little. Recipes don't start until chapter 10. I skipped the preamble, because honestly I was just here for the food, and it seemed to be about raising autistic children and I am an autistic adult without any children so I figured I didn't need that. I just wanted to know what kind of delicious, sensory friendly foodstuffs the author has in store for us! this excitement was soon crushed as I got to the first recipe, and I am just goint to show you the whole page so you can get a sense of what i stumbled into.

So, some good things: page layout is great, the little icons that indicate dietary needs are lovely! in later recipes they also tell you how much the recipe makes and the estimated nutritional information which is great if you have to monitor that for one reason or another. but let's get to the rant. to begin, I am autistic and have adhd. I have many autistic friends. none of us enjoy drinking straight water. That is not to say no autistic people like drinking water, but it does make me put questionmarks on a supposedly autism-friendly cookbook to lead with it. Second of all: I don't need a fucking recipe to figure out how to put a glass under the tap right? am I the only one who thinks this is a weird thing to add as a recipe? I suppose it's probably done tongue in cheek but, really... is this the tone we're going for here? I felt somewhat belittled by this book reading this. anyway, i pressed on. a lot of recipes were just standard and seemingly random recipes none of which really stood out to me as particularly kid or neurodivergent friendly. A lot of recipes required a lot of different ingredients and different steps and kitchen appliances to use which definitely rules them out for my flavour of neurodivergence (the adhd task avoidance would never let me go through that many steps to make a meal, eat it, and then also do the dishes) but fine, I suppose, different people can handle different things, expecially if you're a parent cooking for a child this might not be an issue at all, and I also understand that to eat gluten free more work is sometimes, sadly, needed. Anyway, my various questionmarks about the recipes compiled with the inclusion of not one, but two recipes for communion wafers. what? no shade on anyone that needs gluten free communion wafers and decides to make them themselves, that's a perfectly reasonable thing to do. What confuses me is why they are here, in this book. It seems unrelated to anything? At this point, in between the water and the communion wafers and the whole first chunk of the book being about bringing up children, I was starting to realise this was a book written by a stereotypical "autism mom" I proceeded with caution, because I hadn't given up on finding nice recipes in here, though at this point I had told myself that I was definitely not reading the first 10 chapters. I should have stopped reading. because on page 215 I wa greeted with this sentence

recovered from fucking autism??? if I had any hope left that this book was trying to promote acceptance and inclusivity, it shattered right there. i went back to the first 10 chapters and scanned them. there's bits in there about how to make your child eat things they might be averse to, how to force them to comply. I then, finally, read a summary. appearently some people think that you can cure autism with a low gluten diet? I'm just so tired of this stuff, man. 0 stars. technically DNF. I feel gross after having read this.

[fattributes]

I want to know why Arby's markets itself as one of the best gluten-friendly fast food restaurants when they don't have a safe bread option. Yes, "we have the meats" rings true, but I'm not breaking into a steaming lump of fluffed beef and melted cheese in the parking lot.

[sweetcherryslim]

Strawberry Penna Cottas - 130 kcal/5g protein

Servings: 4 - 130 kcal/5g protein per serving

1-1/2 cups whole milk

1-1/2 teaspoons unflavored gelatin

1-1/2 pints strawberries, halved

2 tablespoons Splenda No Calorie Sweetener, Granulated

1 teaspoon vanilla extract

1 pint strawberries, sliced

Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (do not boil). Set aside to cool.

Process 1-1/2 pints strawberries in a food processor, or until pureed, stopping to scrape down sides. Press strawberries through a fine wire-mesh strainer into a bowl, discarding solids. Stir cooled milk mixture into strawberry puree. Add Splenda Granulated Sweetener and vanilla, stirring until Splenda Granulated Sweetener dissolves.

Coat 4 (6-ounce) ramekins with cooking spray. Divide strawberry mixture evenly among ramekins. Cover each ramekin with plastic wrap; refrigerate 4 hours or overnight until panna cottas are set.

Run a knife around the edge of each panna cotta and unmold onto serving plates. Serve with sliced strawberries.

[thefirsthogokage]

I struggle getting myself fed due to a combination of anxiety, depression, ADHD, and chronic pain. I cannot exaggerate what a fucking life saver my cheap, simple rice cooker has been. I think my rice cooker is six cups, so this won't work in a two or four cup one. I got my Oster one from Target, off sale it was $25, I think right now it's on sale for $15.

(FYI I googled "Oster zionist" and nothing came back connecting the two.)

I don't know more beyond the one simple recipe I use for it, but it's been emergency food multiple times the past few months. It's for coconut jasmine rice.

As someone who doesn't like coconut, I love this recipe.

Ingredients:

Jasmine Rice - 2 rice cups

CANNED Unsweetened Coconut Milk (possibly in the Asian foods section), about 13.5 ounces

1 Teaspoon of Salt

1 Teaspoon of Sugar (I think I use some sort of sugar substitute and it works fine)

1 1/4-1 1/2 normal cups of water

You will need one of those wire mesh strainer things (pictured), a can opener and a rice cooker, of course.

Steps:

1. Measure out two cups of rice into the strainer, then thoroughly wash rice until the liquid is clear. It doesn't take too long and I promise this is the most laborous part. When done washing, put the rice into the cooker.

2. Pour your water, coconut milk, salt and sugar into the rice cooker. Stir.

3. Hit start, wait for it to cook. Give it 10-15 minutes when finished cooking. Open it, stir it, if it's too wet for you, press cook again. My rice cooker just does an additional 3 minutes on its own when I press start, it doesn't do the whole time over again. Press start again if it needs additional time after that.

That's it! Feel free to eat it with some other stuff. Stir fry some frozen veggies to add in if you like. Eat it with your favorite style of cooked egg or some other protein.

I hope this can help someone like it helped me.

I also just learned how to make meatballs and it was shockingly easy and unstressful, so anyone would like me to talk you through that as well, I can. Fun fact: there are gluten free bread crumbs, so meatballs can be gluten free (if you don't want to use just egg). I also have my Bolognese cheat on here too...somewhere.

[fullcravings]

Lava Cakes for Two

[vegan-nom-noms]

Celiac Friendly Recipes:

Creamy Vodka Pasta Sauce

Easy Vanilla Cake

The Best Gluten Free Pizza

Gluten Free Chocolate Chip Cookies

The Best Vegan Burgers

Gluten Free Brownies

Sheet Pan Ratatouille With Crispy Baked Tofu With Polenta

Raw Vegan Blueberry Cheesecake

1-Pot Vegan “Barbacoa” Tacos

I did not include oats because some people with celiac disease are affected by them too, even if they’re gluten free ones.

[nalanrestaurant]

Nalan Restaurant is one of the best Indian vegetarian restaurants in Singapore. Order online https://www.nalan.com.sg/

[omnivorescookbook]

Beer Duck (啤酒鸭) Beer duck is a traditional Chinese dish featuring tender juicy bone-in duck pieces braised in beer with a savory sauce and a lot of aromatics.

Recipe: https://omnivorescookbook.com/beer-duck/

[ebonyheartnet]

Okay, so here’s an extremely simple recipe that’s gotten me through the last few low spoon months. It freezes well, and I’m able to get about five or six meals out of it.

The base recipe is naturally gluten free. So long as you customize accordingly, it’s also extremely friendly to most allergies (bc god knows I have damn near all of them).

For those with texture issues, the chicken comes out almost like it’s stewed and the vegetables are very soft without being wet. As for the oats, they’re more of a rice or fresh pasta texture, not mushy or porridge like if you nail the moisture content. Though there is a good bit of browning, especially if you add the baking soda, nothing’s really crunchy. You can add a bit of crunch by putting the portion you want to eat back in the rice cooker for a few minutes on high/cook.

Equipment:

-14 cup rice cooker (mine is by aroma housewares and is about $25 USD on Amazon rn)

-plastic/silicone/wooden spatula or spoon

-Tupperware and/or quart sized freezer bags

Ingredients:

-1 tbs of oil of your choice (ghee, olive oil, etc. you decide what flavor works best with what you want to eat and go for it)

-1/2 lbs of frozen riced cauliflower (you can use whatever small, hardy vegetables you like, this is just what I can eat)

-herbs and spices of your choice

-1/4 tspn of baking soda (optional, but helps with browning)

-roughly 3.5 lbs of boneless skinless chicken thighs

-2 cups chopped leafy greens (I use either arugula, bok choy or napa cabbage, but literally anything works)

-about 4 cups rolled oats

-salt to taste

-optional pinch of sugar

Instructions:

1.) Turn on rice cooker. If you have one like mine, hold it down to meet the weight requirement and switch to cook.

2.) Add your oil, then add cauliflower and salt + herbs + optional baking soda.

3.) Open and salt chicken, then place in the pot. Stir until everything is covered in cauliflower + herbs, then cover and let sit for 20 minutes. (If using a leafy green with a hard stem, add stems now.)

4.) Stir thoroughly, until browned bits at bottom are evenly distributed and chicken has started shredding. Add your leafy greens, then stir in oats in two batches with an additional pinch of salt. Keep stirring until all oats are damp, adding up to 1/2 cup water if needed.

5.) Cover and let cook for at least 10 to 15 minutes. Stir and serve, or package in Tupperware/ziplock.

Variations I’ve made:

-2 tbs minced ginger + 1/4 cup mint for herbs. I used napa cabbage and bok choy for my greens, and 1/2 a cup of the oats was replaced with homemade cranberry granola.

-1 sprig of rosemary + 5 leaves of fresh sage + 6 sprigs of fresh thyme for herbs. Used some very spicy arugula for my greens and served with cranberry sauce.

Notes:

This recipe is for whoever needs it, and all I have is one request:

Please don’t offer me suggestions.

I’m aware what I’ve done is pretty bland, but there are severe dietary restrictions interfering with what was once a thriving spice cabinet. Tell other folks your ideas, help each other out, etc. just don’t say that I should cook it differently bc that’s a block for my own sake.

On a more positive note, the main reason why this is formatted the way it is is that, honestly, it’s the way I’ve always preferred to cook. Give me my base recipe, a couple fill-in-the-blanks, and then suggestions so that I can start thinking. You can add aromatics, swap out the cauliflower, etc. Do whatever you want, just eat a thing! :D