#this gluten-free dessert made with buckwheat flour

[festibalconb]

Peach Cobbler (Celiac-Friendly) - Desserts

[toku-fangirl-2015]

Things you’d think wouldn’t contain gluten, but do:

Soy sauce (unless you get one that’s specifically GF)

Licorice (other chewy fruity candies are fine, but no, not Twizzlers! Or Sour Punch Straws!)

Quaker Oatmeal Squares cereal

Some types of off-brand Cheerios (shoutout to General Mills for having 87 varieties of gluten free Cheerios though)

Meatballs (made with bread crumbs!)

On the flip side, there are a few things that you’d think would contain gluten, but don’t:

Buckwheat (despite having “wheat” in the name! Comes from different plants!)

Glutinous rice flour (“glutinous” meaning “sticky” in this case). I’ve been looking up a bunch of mochiko-based recipes lately. You definitely can’t use it as a 1-to-1 substitute for wheat flour (they behave very differently) but there are some desserts that use it for when you want a mochi-like consistency.

Reese’s Cups With Pretzels (NOT the Take 5 candy bar, though)

[easyrecipes01]

Gluten-Free Options

 Gluten-Free Options: Delicious Choices for a Healthier Diet

Gluten-free options have become increasingly popular as more people recognize the benefits of eliminating gluten from their diets. Whether due to celiac disease, gluten sensitivity, or personal preference, embracing gluten-free options allows for a diverse range of delicious and satisfying meals without compromising on taste or texture.

 The Appeal of Gluten-Free Options

1. Health Benefits: For those with celiac disease or gluten sensitivity, gluten-free options are essential for avoiding uncomfortable symptoms and maintaining overall health. Even for those without these conditions, some find that gluten-free diets contribute to better digestion and overall well-being.

2. Variety of Choices: The rise in gluten-free awareness has led to a wide array of gluten-free products and recipes. From baking mixes to pasta and snacks, there’s a wealth of options available to suit different tastes and dietary needs.

3. Inclusion and Enjoyment: Gluten-free options make it possible for everyone to enjoy meals together, regardless of dietary restrictions. With a bit of creativity, gluten-free cooking can be both inclusive and flavorful.

4. Innovation in Ingredients: The availability of gluten-free alternatives has led to the development of innovative ingredients such as almond flour, coconut flour, and gluten-free oats, which can enhance the flavor and texture of gluten-free dishes.

 Popular Gluten-Free Options

1. Grain Alternatives: Substitute traditional grains with gluten-free options like quinoa, rice, and buckwheat. These grains offer a range of flavors and textures and can be used in a variety of dishes.

2. Gluten-Free Flours: Explore gluten-free flours such as almond flour, coconut flour, and chickpea flour for baking and cooking. These flours can be used to make bread, cakes, and other baked goods.

3. Gluten-Free Pasta: Many brands now offer gluten-free pasta made from rice, corn, or lentils. These alternatives provide a satisfying option for pasta lovers.

4. Vegetable-Based Dishes: Embrace dishes that naturally do not contain gluten, such as vegetable stir-fries, salads, and soups. These can be both nutritious and delicious without the need for gluten-containing ingredients.

5. Snacks and Desserts: Enjoy gluten-free snacks and desserts, such as fruit, nuts, and gluten-free bars or cookies. These options can satisfy cravings while adhering to gluten-free guidelines.

 Tips for Navigating a Gluten-Free Diet

- Read Labels Carefully: Always check ingredient labels for hidden sources of gluten, as it can be present in many processed foods.

- Focus on Whole Foods: Incorporate fresh, whole foods into your diet, as they are naturally gluten-free and offer a range of health benefits.

- Experiment and Adapt: Don’t be afraid to experiment with new gluten-free recipes and adapt traditional dishes to meet gluten-free requirements.

Gluten-free options provide a wealth of delicious and varied choices for those who need or choose to avoid gluten. By exploring alternative ingredients and recipes, you can enjoy a satisfying and healthful diet while accommodating gluten-free needs.

[fitjourneydaily]

Exploring Gluten-Free Choices and Raising Celiac Awareness: Delicious Wheat Alternatives and Quinoa Dishes

In recent years, gluten-free diets and celiac awareness have gained significant attention. Whether you have a gluten sensitivity or are simply looking for healthier alternatives, incorporating gluten-free choices into your meal plan can open up a world of culinary exploration. In this article, we will delve into the fascinating world of gluten-free options, highlighting wheat alternatives and mouthwatering quinoa dishes. Read on to discover how you can enjoy a gluten-free lifestyle without compromising on taste or nutrition. Section 1: Understanding Gluten and Celiac Disease Before we dive into the gluten-free choices, let's take a moment to understand the term 'gluten' and its impact on those with celiac disease. Gluten is a protein found in wheat, barley, and rye, which can trigger an immune response in individuals with celiac disease. This autoimmune disorder affects about 1% of the global population and necessitates a lifelong gluten-free diet to avoid digestive discomfort and potential long-term health complications. Section 2: Exploring Gluten-Free Choices 2.1 Gluten-Free Grains and Flours: Fortunately, there are abundant gluten-free grains and flours that can be seamlessly incorporated into your meals. These include: a) Quinoa: This versatile superfood is a staple in gluten-free diets. Rich in protein, fiber, and essential minerals, quinoa is not only highly nutritious but also adds a delightful nutty flavor to dishes. Explore quinoa salads, pilafs, and even quinoa-based desserts for a satisfying and gluten-free alternative. b) Brown Rice: Brown rice, another gluten-free grain, is incredibly versatile and pairs well with a variety of flavors. From rice bowls and stir-fries to risottos and sushi, the possibilities are endless. Opt for the whole grain version for added fiber and nutrients. c) Buckwheat: Contrary to its name, buckwheat is not related to wheat and is naturally gluten-free. Its earthy taste makes it a fantastic substitute for wheat in soba noodles, pancakes, and even gluten-free bread. d) Almond Flour: Almond flour is a popular gluten-free alternative that adds a delightful nutty flavor to your baked goods. Rich in healthy fats and low in carbs, it lends a moist and tender texture to your creations. 2.2 Wheat Alternatives for Baking: If you are an avid baker, the absence of wheat may seem daunting at first. Rest assured, you can still indulge in your favorite baked treats using these wheat alternatives: a) Gluten-Free Flour Blends: Look for ready-made gluten-free flour blends specially formulated for baking. These blends typically consist of a mix of alternative flours like rice flour, tapioca starch, and potato starch. Experiment with these blends to determine your favored ratios for different recipes. b) Oat Flour: Oats are naturally gluten-free; however, cross-contamination during processing is common. To ensure your oats are truly gluten-free, choose certified gluten-free oat flour. This flour adds a wholesome and slightly nutty flavor to your baked goods. c) Coconut Flour: Coconut flour is an excellent choice for gluten-free, high-fiber baking. It absorbs more moisture than traditional flour, so make sure to adjust your recipe by adding extra liquid ingredients. Section 3: Celiac Awareness and Advocacy Beyond individual dietary choices, spreading awareness about celiac disease can make a significant impact. Here are a few ways to support celiac awareness: a) Participate in Celiac Disease Awareness Month: Every May, individuals, organizations, and communities come together to raise awareness about celiac disease. Join local events, share information on social media, and engage in conversations to educate others about the disease. b) Support Celiac Associations: Numerous associations and nonprofits work tirelessly to support individuals with celiac disease. Consider donating, volunteering, or promoting their activities to contribute to their important work. Section 4: Conclusion In summary, embracing a gluten-free lifestyle does not mean compromising on taste or nutrition. By familiarizing yourself with the vast array of gluten-free grains, flours, and wheat alternatives, you can unlock a world of delicious culinary possibilities. From quinoa dishes to creative baking endeavors using gluten-free flour blends, the options are limitless. Additionally, raising awareness and supporting celiac organizations can help foster a more inclusive and understanding community. So, whether you are personally affected by celiac disease or simply exploring gluten-free choices, seize the opportunity to enjoy a diverse and satisfying gluten-free lifestyle. Tags: 1) Gluten-Free Choices 2) Celiac Awareness 3) Wheat Alternatives 4) Quinoa Dishe Discover a new era of wellness with Puravive's Natural Weight Loss Supplement. Our carefully crafted formula supports your weight loss goals naturally and effectively. Harness the power of nature to achieve your dream body. Learn more on the Puravive Natural Weight Loss Supplement Product Page. Read the full article

[hvergerold]

Fruit Desserts - Peach Cobbler Celiac-Friendly Recipe

Ready in under an hour, this gluten-free dessert made with buckwheat flour, canned peaches, almond milk, and butter is celiac-friendly.

[sea-loverr]

Peach Cobbler Celiac-Friendly Recipe This gluten-free dessert is suitable for celiacs and can be made in under an hour using buckwheat flour, canned peaches, almond milk, and butter.

[dybdahlsvisitportugalspainfrance]

Paimpol

I’m more than a week behind - but today I will finish the trip of September 2023.  Life just get in the way.  Here is the next to the last entry!

September 29, 2023

This is the last full day with Francois - but she is not done with us yet. We used the morning to organize and re-pack and Francois did some shopping. Tomorrow, Mark and I will be heading to a Paris hotel in the Charles de Gaulle Airport in preparation for our flight home on Oct. 1st, and Annie and Carl will visit Helen in Paris for a few days before returning to the US on Oct. 4.

We headed to Paimpol today for lunch at a Crêperie. Remember more Crêperies in Brittany than coffee shops!!!

Brittany is the home of the crepe. And I am so excited because while crepes are made with wheat flour, galettes are made with buckwheat flour - which despite the name "buckwheat" is completely gluten-free. Buckwheat is a seed, while wheat is a grain. No gluten from seeds! YAY!!

Gallettes are used for savory crepes - but in my case they can be substituted for dessert. Get out of my way!!!

My main is on the left - a smoked salmon crepe. Mark's main in on the right - I think he had steak. Everyone had a great dessert crepes too and I wish I had taken pics - but I only have a pic of my dessert - something my grandkids love - a Nutella Crepe. It would have been better with strawberries and whip cream - I"m guessing - but I loved every bite!

Next stop - the ruins of the Abbey Notre Dame of Beauport founded in the 1200s. Now, I LOVE ruins of any kind, but Abbey ruins are just the best.

Isn't this FABULOUS!!! This building is 800 years old. Some places have roofs and some do not. Below is the kitchen - still in tact.

The room below was a meeting room designed for religious services for a small group.

The monks that inhabited this place raised all their food and had a thriving business of cider sales. The cider press as the in crypt.

We wandered about this place for a couple of hours and it held new amazement every time we turned the corner or went up or down the steps.

The weather was perfect, the company delightful and walking through the ruins of a 800 year old abbey - was just my idea of a perfect way to spend our last day here. Not sure how we can thank Annie & Carl for asking us to join them on this adventure - but we will come up with something. 🤞🏻🤞🏻🤞🏻🤞🏻🤞🏻🤞🏻

And having the chance to meet Francoise, Gabby & Danielle was a gift - for sure. We look forward to seeing them again in CA next year.

After our abbey visit we returned to Loguvivy de la Mer. Francoise headed to the beach for a swim, and we all had a little down time 0 in our own little way...

We loaded the luggage while it was still daylight and Francoise made another wonderful meal. Then - Francoise and I beat the pants off Carl and Mark in cards!!! We won BIG!!! Sorry guys. This team is unstoppable1!!

We will have a re-match in the dessert - IF we feel like it.

What a wonderful time we have had. We will leave this wonderful place early tomorrow - but we have one more thing on our agenda before we head back to the USA.

Stay tuned.

[sfarticles]

The pastabilities: October is best time to celebrate pasta

Check out my latest column...celebrate National Pasta Month

October is the month to celebrate one of America’s favorite foods, pasta.

A survey conducted by the National Pasta Association (NPA) shows 73% of respondents said they eat pasta at least once a week. Perhaps that is because of its versatility, value, and health factors. When respondents were asked what food, they could not live without, 60 percent chose pasta — even beating out chocolate.

Pasta’s history is as varied as its shapes. According to the NPA, “While widespread consumption is documented from the 14th century, it is believed to have existed in some form in ancient China and Greece. And evidence of pasta dishes appeared in Italian recipe books in the early 1200s.” Many pasta shape names have interesting translations…did you know “farfalle” means butterflies and “penne” means quills?  Perhaps it is an everyday object inspiring a pasta shape…”radiatori” pasta looks like a radiator….”fusilli” mirrors a screw and ”orecchiette” resembles a small ear.

Celebrate National Pasta month by trying some new shapes of pasta and recipes or prove to everyone you’re the ultimate pasta aficionado with these facts.

— Americans eat approximately 20 pounds of pasta each year. But wait in Italy, the average person eats 51 pounds.

— The first American pasta factory was opened in Brooklyn in 1848. It was not an Italian that started the U.S. industry, rather, a Frenchman named Antoine Zerega.

— Americans named spaghetti as their favorite pasta shape.

— 54 percent of Americans always keep 1-4 packages of pasta in their pantry.

— According to a National Pasta Association analysis, the average price an American pays for pasta is about $1.45 per pound. This makes it one of the most affordable meal options.

— According to statista.com, in 2021, the United States was the second-largest pasta-producing country in the world (2,000,000 tons) Guess who was #1? Of course, it was Italy with almost 4,000,000 tons!

— According to a recent Grain Foods Foundation survey of more than 1,000 U.S. adults representing a cross-section of the population, approximately one-third of consumers named pasta (36 percent) and bread (29 percent) as foods that are comforting during a stressful time.

Have some fun…. experiment with creative recipes using pasta…..

Pasta pancakes: Take some cooked, thin pasta (angel hair or spaghetti), coarsely chop and then combine with beaten eggs, grated cheese, fresh herbs and to make a pancake batter. In an oiled frying pan, prepare like you would make a pancake.

Dessert pasta: Cook chocolate pasta (yes, there is such a thing). Heat Nutella or other hazelnut spread with a bit of heavy cream to make it a smooth consistency and mix with the cooked pasta. Top with chopped hazelnuts or walnuts and whipped cream. Top it off with a cherry.

There are gluten-free pastas (if you haven’t tried Aldi’s, you won’t be disappointed) and pastas made from barley, buckwheat, rye, rice, maize, chickpea, and other flours. It is available dried, fresh, frozen, and canned (think Chef Boyardee). By the way, it is not a fictitious name, though the spelling is a bit different — Ettore Boiardi. It was interesting to learn that Boiardi worked his way up to head chef at the renowned Plaza Hotel in NYC. That is quite a step up from canned spaghetti for which he was known.

One of the fun aspects of celebrating food holidays is finding appropriate books on my shelves and looking through them for cooking ideas. I also enjoy finding products, especially new ones, to use in cooking with the celebrated item. It was fun taking another look at the book based on the popular YouTube channel of the same name, “Pasta Grannies: the Secrets of Italy’s Best Home Cooks,” by Vicky Bennison (2019, Hardie Grant Books, $29.99). The collection of Italian recipes from 75 nonnas from all over Italy transported me into the heart of their homes, the kitchen, and provoked memories of my trip to Italy.

Handmade pasta styles range from Giuseppa’s pici (a very thick spaghetti) that is simple to make to Anna’s lumachelle della duchessa  (tiny, ridged, cinnamon scented tubes). What makes this cookbook great is the extraordinary stories of these ordinary women and shows you how with the right know-how and a few good ingredients, truly authentic Italian cooking is simple, beautiful, and achievable.

“Pasta: The Ultimate Cookbook,” by Serena Cosmo (2017, Cider Mill Press, $39.95), might just become your pasta “bible.” The 800-page volume details the origins and uses of 350 types of pasta and noodles from around the world, as well as the ingredients and equipment that can be used to make your own. Several pages cover the art of cooking both dried and fresh pasta. I learned that the mineral content and temperature of water used in making your own pasta can affect the quality of the dough. It made me think, it might be the same reason Brooklyn bagels are considered the best by many of us.  As you will see, the author’s in-depth headnotes for the recipes add to the enjoyment of the book.

In the forward, she writes, “A great wish of mine is that you, the reader, will find inspiration in the pages of this book. Inspiration that turns into a pasta, noodle, or dumpling dish so delicious that it makes your loved one’s smile, perhaps even purr, as you all enjoy a wonderful meal together. Good food is such a satisfying unifier. But enough talk, let’s make some pasta together!” Here are two recipes from the book.

Fettuccine Alfredo

The headnote says, “This iconic Italian American pasta dish was invented in 1914 by a Roman restaurateur named Alfredo di Lelio. Desperate to have his pregnant and nauseous wife eat something, he cooked up some fettuccine and seasoned it with butter and Parmigiano Reggiano. When his creation got his wife eating again, he decided to put the simple dish on his restaurant’s menu and named it, very humbly, after himself. (Why not after the woman carrying his child, I’ll never know.) Shortly thereafter, Mary Pickford and Douglas Fairbanks, two Hollywood silent film stars in Rome on their honeymoon, wandered in for a bite to eat and fell in love again . . . with this dish.

It didn’t take long for word to get out in the States, bringing Mr. di Lelio a parade of vacationing movie starlets along with troupes of well-heeled tourists intent on rubbing elbows with Hollywood royalty. Ironically, despite its birthplace, fettuccine Alfredo has become a much more popular dish in the United States than it ever has been in Italy. This is perhaps because, unlike the plainer Italian version, which contains only butter and Parmigiano and is served predominantly to young children and convalescing adults, the Italian American version added lavish amounts of heavy cream somewhere along the way. This version stays faithful to its Italian origins and gets its creaminess from the emulsion between the melted butter, grated cheese, and starchy pasta water.”

4 ½ tablespoons unsalted butter, divided

Salt

¾ pound fettuccine or other long pasta

1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Freshly ground black pepper

Cut the 4 tablespoons of butter into 4 pieces and set aside to soften as you cook the pasta.

Bring a large pot of water to a boil. Once it’s boiling, add salt (1 tablespoon for every 4 cups water) and stir. Add the fettuccine and stir for first minute to prevent any sticking. Cook according to the package instructions, draining the pasta 2 minutes short of the directed cooking time. The pasta should be tender but still very firm.

About 4 minutes before you will need to drain the fettuccine, transfer 1 cup pasta water to a skillet large enough to hold the finished pasta dish. Bring to a gentle simmer, then whisk in the butter, a piece at a time, until emulsified. Whisking constantly, gradually add the Parmigiano, making sure what you’ve added is completely melted and incorporated into the sauce before adding more (caution: rushing this part creates globs of cheese in the sauce)

Drain the pasta, reserving ½ cup of the pasta water (though you will most likely not need all of it). Return the empty pot to the stove and immediately turn the heat to high. Add the remaining ½ tablespoon butter and ¼ cup of the pasta water. Quickly add the drained pasta and toss until all the liquid at the bottom of the pot has been absorbed.

Transfer the pasta to the skillet with the cheese sauce and toss to coat, adding more of the pasta water as needed, until the noodles are evenly coated.

Divide the fettuccine among four warmed bowls. Serve piping hot, dusted with a good crack or two of pepper and more Parmigiano (or pass the grated cheese at the table. Makes 4 servings.

Herbed Couscous Pilaf with Cranberries and Pine Nuts

The headnote says, “This tasty and aromatic side dish pairs beautifully with grilled meats and fish; I also like it as a side for a frittata. It’s a big hit with kids too.”

1 tablespoon extra-virgin olive oil

4 shallots (about 5 ounces), minced (about 1 cup)

Salt

1 cup couscous

1 ¼ cups chicken or vegetable broth

½ cup pine nuts

Handful chopped fresh parsley

Leaves from 2 sprigs fresh thyme, chopped

¼ cup dried cranberries

Heat a small saucepan over medium heat for 2 to 3 minutes. Add the olive oil and let heat for a minute. Add the shallots and a pinch of salt and cook, stirring a few times, until tender, about 5 minutes.

Raise the heat to medium-high, stir in the couscous, and cook for a minute. Add just enough broth to cover the couscous by ¼ inch. Add salt to taste, stir, and bring to a boil. Cover, remove from the heat, and let rest for 5 minutes.

As the couscous rests, toast the pine nuts. Put them in a skillet over medium heat. Stir continuously with a wooden spoon until they acquire a golden color, 4 to 5 minutes. Add a pinch of salt and stir well. Remove from the heat and let cool.

Fluff the couscous with a fork and transfer to a serving bowl. Stir in the parsley, thyme, cranberries, and pine nuts until well combined and serve. Makes 8 servings as a side dish.

Stephen Fries, is Professor Emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 15 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. Stephen@stephenfries.com For more, go to stephenfries.com.

[socks-art]

Peach Cobbler Celiac-Friendly Recipe Ready in under an hour, this gluten-free dessert made with buckwheat flour, canned peaches, almond milk, and butter is celiac-friendly. 6 tablespoons butter melted, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 can sliced peaches drained, 1 cup buckwheat flour, 1 teaspoon ground cinnamon, 1/4 cup white sugar, 1 teaspoon vanilla extract, 3/4 cup vanilla-flavored almond milk, 1/2 cup brown sugar

[neon-in-the-night-time]

recently got the claire saffitz whats for dessert cookbook onsale at target and i tried out the berry crisp with seedy granola topping from it and it was so good! i used blueberries i got from the farmers market and i also subbed the raspberries for strawberries because strawbs are grown in nj. also made it gluten free by subbing the ap flour and whole wheat flour out for gf ap and buckwheat flour.

[suvashis]

Deliciously Gluten-Free: Baking Recipes for Everyone

Do you wish you could enjoy baked treats without worrying about eating gluten? Then, look no further! Deliciously Gluten-Free: Baking Recipes for Everyone is packed full of delicious recipes that are created with ingredients that are free from gluten. No matter if you are a novice baker or an expert, you are sure to find recipes that are appropriate and mouthwatering. So, put down that gluten-filled baked good and get ready to explore the endless possibilities of a gluten-free diet!

1. Baked Goods You Can Enjoy, Gluten-Free

Going gluten-free doesn't mean it's the end of bakery goodness; a whole new world of baked treats can be explored! With a range of options out there now, it’s easier than ever to satisfy your sweet tooth, without any of the gluten. To make it easier for you to indulge your cravings, here is a list of baked goods you can enjoy, gluten free: - Cakes - From cupcakes to the classic carrot cake, gluten-free cakes can be made with alternate flours such as almond flour, buckwheat flour, and more. - Cookies - Indulge in some delicious gluten-free cookies, made with gluten-free flour and various nut flours. Delicious chocolate-chip and peanut-butter varieties abound! - Muffins - What's better on a quiet morning than a fresh, warm muffin? Enjoy the rich flavors of banana and blueberry with a delicious muffin, made to be gluten-free. - Breads - Rise up and enjoy your favorite type of bread, with many varieties now available in gluten-free options. Whether it be for sandwiches or toast, there’s something for everyone. So, next time you’re feeling like something sweet and delicious, look no further than the wonderful world of gluten-free baked goods. There’s something delectable out there with your name on it!

2. Unlocking the World of Deliciously Gluten-Free Baking

Are you gluten-free, but don’t want to miss out on your favorite baked treats? Then you’re in luck! There’s a whole world of deliciousness out there with gluten-free baking. Here’s how to unlock it: - Seek out recipes and substitutions: Plenty of blogs and cookbooks provide recipes that are naturally gluten-free or do a great job of adjusting traditional recipes. - Utilize gluten-free flours: Many of the most popular gluten-free recipes make use of ingredients like almond flour, coconut flour, and oat flour. - Experiment with alternative products: In addition to gluten-free flours, there are also alternative products like a gluten-free baking mix or nutritional yeast. Take the time to bake and you can easily make yummy desserts, snacks, and even traditional baked goods without the gluten. Plus, gluten-free baking often doesn’t take a whole lot more effort, so feel free to experiment with recipes and tweak them according to your tastes!

3. From Sweet Treats to Savory Classics: Gluten-Free Recipes for Everyone

We're here to show you that a gluten-free diet doesn't have to be boring! From sweet treats like gluten-free brownies to hearty dinners like gluten-free lentil curry, there are recipes for everyone—and they all taste delicious. Here’s a list of gluten-free recipes for your cooking pleasure: - Baked Goods: gluten-free banana bread, oatmeal raisin cookies, chocolate chip muffins - Mains: gluten-free pasta dishes, vegan shepherd’s pie, creamy vegetable risotto - Desserts: raspberry crumble, apple galette, chocolate mousse pie Cooking gluten-free definitely requires a little bit of extra effort, but the results are always worth it. With the right ingredients and techniques, you can prepare tasty, wholesome meals that all family members and friends can enjoy. Whether you’re looking for dessert recipes or gluten-free mains to feed a crowd, you’ll find something tasty in the list above.

4. Delightful, Allergen-Free Desserts at Your Fingertips

Never again need you worry over the treat-time reign of terror that is preparing allergy-friendly desserts. With these delicious recipes, you can fast-track the entire process, taking the stress out of your day and replacing it with a delectable confection. Whether you’re looking to tempt taste buds, or are simply desperate for something quick to whip up, here are four recipes that are sure to be a winner. Alice’s Dreamy Dairy-Free Chocolate Fudge Cake - with her magical combination of dairy-free chocolate, ground almonds and agave syrup, this cake is sheer succulence. Serve in wedges, topped with a dusting of cocoa or a scoop of soya ice-cream for an extra touch. - 2 cups dairy-free chocolate chips - 2 sticks of margarine - ½ cup of agave syrup - 1 cup of almond meal - 4 eggs Eleanor’s Nutty Gingernut Biscuits - surprising don’t they taste just like the real thing! With sugars, treacle and a range of different nuts, each biscuit packs a punch. Perfect for a snack with a cup of coffee or tea, or dollop some ice-cream in the middle and serve with a drizzle of chocolate. - ½ cup of sugar - ¼ cup of treacle - 1 cup of almond meal - 1 cup of macadamias - 2 tablespoons of soy flour - 2 teaspoons of ground ginger With these scrumptious gluten-free baking recipes, you can indulge in a guilt-free dessert that everyone can enjoy! Whether it is a comforting cake, a delicious pastry, or a tantalizing treat, you can now fill your baking cravings without any worries. After all, everyone deserves a guilt-free sweet delight! Read the full article

[devidmash]

Foods and Snacks That Are Gluten Free in India

A gluten-free diet excludes foods containing gluten, a protein found mainly in wheat, barley, and rye. A gluten-free diet can be useful for individuals with celiac disease and other dietary restrictions, such as a wheat allergy or gluten intolerance. It is also helpful for those who are interested in eating healthier and reducing their risk of obesity and chronic diseases.

Foods in India That Are Gluten Free If you’re looking for gluten-free options for a meal, be sure to ask your server about the ingredients they use in their dishes. For example, some restaurants use wheat flour for the dough used to make roti and other flatbreads. They may also have breads and other items that contain wheat, so you’ll need to ask your server for a menu item that is labeled gluten-free or made with alternative flours.

In general, there are a lot of tasty, healthy gluten-free options in Indian cuisine. You’ll find plenty of rice, lentils, vegetables, and proteins, including lamb, chicken, and goat, all of which are good for you.

The best way to ensure you’re eating a variety of delicious gluten-free foods is to plan your meals ahead of time and try to eat at restaurants that specialize in serving gluten-free cuisine. In addition, many Indian grocery stores carry a variety of gluten-free products for people on a gluten-free diet.

Popular Foods

Some of the most popular foods in India that are naturally gluten-free include rice, quinoa, and almonds. In addition to these traditional choices, you can also find a variety of vegan foods and snacks that are gluten-free in India.

You’ll find a wide range of gluten-free foods in Indian groceries, from fresh fruits and vegetables to packaged baked goods. For a gluten-free meal, you’ll want to choose a variety of whole grain options, such as basmati rice or brown rice.

Grain-based desserts are also a good choice for a gluten-free meal. You’ll be able to find a number of different sweets and snacks in Indian groceries that are made using buckwheat, amaranth, quinoa, and sorghum.

If you’re feeling adventurous, you can even try making your own gluten-free treats at home. There are many recipes for gluten-free cakes, cookies, and bars available on the internet.

Easy to Prepare

Some of these options are easy to prepare and delicious to eat! These homemade gluten-free treats are a great way to satisfy your craving for something sweet while still staying healthy.

Taking the plunge into a gluten-free diet can be daunting, but it is not impossible! You can find plenty of recipes on the internet to help you create your own unique dishes, or you can order a menu item at a restaurant that is specially designed to be gluten-free.

You can even find gluten-free options for some traditional Indian dishes, like biryani. For a simple but hearty meal, you can start with basmati rice or brown rice, then add in lentils and some vegetable sides.

You can also find a variety of gluten-free foods for breakfast and lunch. A bowl of a gluten-free cereal can be a great choice for an early morning meal or lunch on the go. You can also try a gluten-free sandwich or wrap that includes vegetables and a small amount of meat or cheese. For a filling snack, you can try khakhras that are made with a variety of grains and nuts. These can be eaten on their own or with a bowl of sprouts for a satisfying, healthy meal. Now you can order gluten free products in India online.

[sunshinecoastqldnews]

Standard French eatery stacks as much as increase Coast empire

A Sunshine Coast couple devoted to delivering a well-liked type of French meals as a “dinner staple” has expanded their eatery empire. Florian and Michelle Guillemard opened Flo’s Crêperie in Noosa final 12 months, and at the moment are bringing their scrumptious crepes to The Wharf Mooloolaba with the opening of a second retailer. The Noosa Junction location, which opened in September 2021, rapidly grew to become a favorite amongst locals and vacationers with its number of savoury and candy French crêpes, espresso and cocktails. Mr Guillemard is a French native from Bretagne – the birthplace of the crêpe – and collectively the couple have operated crêperies for greater than ten years. He stated the objective was to focus on the standard and flexibility of crêpes as a eating possibility and supply a menu that supplied vegetarian, gluten free and vegan varieties. “We shall be serving the identical full menu for breakfast, brunch, lunch and dinner – but it surely’s the dinner crêpes prospects love most,” Mr Guillemard stated. Flo’s Creperie house owners Michelle and Florian Guillemard. “When you get your head round crêpes as a dinner staple, there’s no turning again. “Folks love discovering the savouries as a brand new dinner possibility – they usually additionally love the actual fact Flo’s affords each savoury and candy crêpes. “We see it on a regular basis, individuals order their primary meal and are already so enthusiastic about dessert, salivating about what’s to return. “That brings the joy and build-up for your entire night.” Ms Guillemard stated Flo’s savoury crêpes, often called galettes, have been made with buckwheat flour, that means they’re naturally gluten free. “You don’t really feel too full after a galette – so you possibly can simply slot in a candy crêpe, or two, for dessert,” she stated. “There’s actually nothing else prefer it, the place you possibly can have the identical menu for breakfast, lunch and dinner, with an equal quantity of savoury and candy choices.” Standard galettes embody the king prawns and La Saint Jacques, made with regionally caught pan-fried scallops, buttered leeks, cheese and garlic-macadamia crumbs. French classics embody Flo’s Alpine Cheese with raclette cheese, bacon, potato and caramelised onions, or the extra conventional Complète with ham, cheese and egg. Flo’s additionally affords galettes with an Aussie twist, just like the Après Surf with bacon, egg, cheese and avocado or the Hinterland Harvest with spinach, feta, mushroom and avocado. For the candy crêpes, the flambées – the place the crêpes are lit on hearth at your desk – are an enormous hit. “The Suze, our model of crêpes Suzette, and the Bananas Foster flambée crêpes are a few of our greatest sellers,” Mr Guillemard stated. “Folks love watching and filming the theatre side of crêpes being lit on hearth in entrance of them.” Flo’s Crêperie takes reservations and walk-ins and is open every day from 7am to late. SUBSCRIBE right here now for our FREE information feed, direct to your inbox every day! Originally published at Sunshine Coast QLD News Originally published at Sunshine Coast QLD News

[fitjourneydaily]

Exploring Gluten-Free Choices and Raising Celiac Awareness: Delicious Wheat Alternatives and Quinoa Dishes

Introduction: In recent years, gluten-free diets and celiac awareness have gained significant attention. Whether you have a gluten sensitivity or are simply looking for healthier alternatives, incorporating gluten-free choices into your meal plan can open up a world of culinary exploration. In this article, we will delve into the fascinating world of gluten-free options, highlighting wheat alternatives and mouthwatering quinoa dishes. Read on to discover how you can enjoy a gluten-free lifestyle without compromising on taste or nutrition. Section 1: Understanding Gluten and Celiac Disease Before we dive into the gluten-free choices, let's take a moment to understand the term 'gluten' and its impact on those with celiac disease. Gluten is a protein found in wheat, barley, and rye, which can trigger an immune response in individuals with celiac disease. This autoimmune disorder affects about 1% of the global population and necessitates a lifelong gluten-free diet to avoid digestive discomfort and potential long-term health complications. Section 2: Exploring Gluten-Free Choices 2.1 Gluten-Free Grains and Flours: Fortunately, there are abundant gluten-free grains and flours that can be seamlessly incorporated into your meals. These include: a) Quinoa: This versatile superfood is a staple in gluten-free diets. Rich in protein, fiber, and essential minerals, quinoa is not only highly nutritious but also adds a delightful nutty flavor to dishes. Explore quinoa salads, pilafs, and even quinoa-based desserts for a satisfying and gluten-free alternative. b) Brown Rice: Brown rice, another gluten-free grain, is incredibly versatile and pairs well with a variety of flavors. From rice bowls and stir-fries to risottos and sushi, the possibilities are endless. Opt for the whole grain version for added fiber and nutrients. c) Buckwheat: Contrary to its name, buckwheat is not related to wheat and is naturally gluten-free. Its earthy taste makes it a fantastic substitute for wheat in soba noodles, pancakes, and even gluten-free bread. d) Almond Flour: Almond flour is a popular gluten-free alternative that adds a delightful nutty flavor to your baked goods. Rich in healthy fats and low in carbs, it lends a moist and tender texture to your creations. 2.2 Wheat Alternatives for Baking: If you are an avid baker, the absence of wheat may seem daunting at first. Rest assured, you can still indulge in your favorite baked treats using these wheat alternatives: a) Gluten-Free Flour Blends: Look for ready-made gluten-free flour blends specially formulated for baking. These blends typically consist of a mix of alternative flours like rice flour, tapioca starch, and potato starch. Experiment with these blends to determine your favored ratios for different recipes. b) Oat Flour: Oats are naturally gluten-free; however, cross-contamination during processing is common. To ensure your oats are truly gluten-free, choose certified gluten-free oat flour. This flour adds a wholesome and slightly nutty flavor to your baked goods. c) Coconut Flour: Coconut flour is an excellent choice for gluten-free, high-fiber baking. It absorbs more moisture than traditional flour, so make sure to adjust your recipe by adding extra liquid ingredients. Section 3: Celiac Awareness and Advocacy Beyond individual dietary choices, spreading awareness about celiac disease can make a significant impact. Here are a few ways to support celiac awareness: a) Participate in Celiac Disease Awareness Month: Every May, individuals, organizations, and communities come together to raise awareness about celiac disease. Join local events, share information on social media, and engage in conversations to educate others about the disease. b) Support Celiac Associations: Numerous associations and nonprofits work tirelessly to support individuals with celiac disease. Consider donating, volunteering, or promoting their activities to contribute to their important work. Section 4: Conclusion In summary, embracing a gluten-free lifestyle does not mean compromising on taste or nutrition. By familiarizing yourself with the vast array of gluten-free grains, flours, and wheat alternatives, you can unlock a world of delicious culinary possibilities. From quinoa dishes to creative baking endeavors using gluten-free flour blends, the options are limitless. Additionally, raising awareness and supporting celiac organizations can help foster a more inclusive and understanding community. So, whether you are personally affected by celiac disease or simply exploring gluten-free choices, seize the opportunity to enjoy a diverse and satisfying gluten-free lifestyle. Tags suitable for WordPress: 1) Gluten-Free Choices 2) Celiac Awareness 3) Wheat Alternatives 4) Quinoa Dishe Discover a new era of wellness with Puravive's Natural Weight Loss Supplement. Our carefully crafted formula supports your weight loss goals naturally and effectively. Harness the power of nature to achieve your dream body. Learn more on the Puravive Natural Weight Loss Supplement Product Page. Read the full article

[warau-okami]

Readers' choice: Tokyo's best gluten-free restaurants

It’s about time Tokyo’s food scene readily embraced various diet restrictions, whether that’s vegetarian, vegan, dairy-free, gluten-free, halal, kosher or something else.

Gluten-free, in particular, is a rapidly expanding market: According to research company Grand View Research, the global gluten-free products market size surpassed $17 billion (about ¥2 trillion) in 2018.

But whether it’s a medical necessity or simply a health choice, gluten-free doesn’t — and shouldn’t — mean flavor-free. Last month we published our list of Tokyo’s five best gluten-free restaurants, but we also reached out to readers to see which places we might have missed.

So we’re doubling our original list with five additional reader-selected gluten-free gems in the metropolis.

Where is a Dog?

Where is A Dog? is the perfect place to go after a long week. Covered in pictures of cats, the restaurant makes you feel like you’ve stepped into your own living room and could spend the day there. I go for the rice bowl with chicken and the gluten-free gratin. Sprinkled with soy meat, soft chicken and fresh vegetables, the rice bowl is both refreshing and filling. The gratin, on the other hand, is cheesy, chewy, and firm — the ultimate comfort food. On your way out, add a double chocolate cookie to your bill so that the magic doesn’t end there.” — Jesse Chase-Lubitz

Breizh Cafe Creperie

“When you think of ‘crepes’ in Japan, the first thing that comes to mind might be the sugary, over-the-top, ice cream-loaded crepes you get on the street corners in Harajuku. But might I introduce you to the mind-blowing galettes at Breizh Cafe Creperie? Made with 100 percent buckwheat flour, these hearty ‘pancakes’ originally hail from Brittany, but at Breizh you can get them in the heart of Tokyo. The entire menu is amazing, and I particularly love the galettes that come smothered in cheese, spicy sausage or topped with a runny egg. And the vibe definitely feels like you’re in a bustling French bistro, especially if you round off your meal with a hard cider (too often absent from bar menus in Japan)!” — Claire Williamson

Yasai Izakaya Genki

“It’s particularly fun to sit at the counter and watch the proprietor cook. The shop has a funky atmosphere/decor and the proprietor/chef is a character, so it’s a real experience. Everything on the menu is gluten-free except the okonomiyaki (savory cabbage pancakes), and that’s due to the sauce only. He can also do vegan by request.” — Rochelle Kopp

Onden House

“Great place to stop for a bite while out shopping, its pizzas are quite tasty and it has a nice, cozy atmosphere.” — Rochelle Kopp

Ninigi

“Ninigi is an excellent Japanese gluten free choice restaurant with different options of sushi, tempura, beef and delicious desserts. Cozy environment!” — Gonzalo Vivas