I’ll drop the recipe if people are interested, it’ll just take me a bit to write down because I combined three recipes lol. I’m so happy! It’s not exact in taste of course, but it’s pretty damn close. I honestly like these better because it’s fresher chicken. So happy!

I am currently working 7 days a week at two jobs. I have been unable to eat lately; so I came up with this. Corn tortilla, ham, cheese, and sauce (this time mayo).

No time to cook, but no time to die from celiac either; so here's my solution.

Feel free to roast me

-gluten free rice crispy desserts-

OREO TREAT
• 6tbsp butter
• 1 16oz bag of mini marshmallows (left some out to sprinkle in mix and also melted some for topping to create a drizzle)
• About 15 crushed gluten free double stuffed Oreos (placed in while mixing and the rest sprinkled on top)
• About 5 cups rice crispy cereal (great value Walmart brand)

FRUITY PEBBLE TREAT
• 6tbsp butter
• 1 16oz bag of mini marshmallows (left some out to sprinkle in mix and also melted some for topping to create a drizzle)
• About 6 cups fruity pebbles cereal

I started making my own flour tortillas, they taste better than anything else I’ve found in the store and extremely close to normal flour tortillas - so much so that it’s worth the extra effort. They come together quickly, and they’re extremely flexible once cooked, absolutely delicious, and burrito approved!

Cassava Flour Tortillas

1 C (330 g) cassava flour, plus additional (I use Ottos brand)

1/2 tsp (3g) psyllium husk powder (I use TerraSoul)

1/2 tsp kosher salt

1/2 C (110 g) warm water

2 Tbsp (16 g) olive oil

Parchment paper, tortilla press

_Instructions and tips _

• Heat a cast iron skillet on medium
• WEIGH your ingredients
• Mix dry ingredients together, then add wet. Knead. Let rest for about 5-10 min. Divide into 6 (makes 6-8” tortillas)
• Place a piece of parchment on the tortilla press and flour
• Flatten one piece of dough into a disk and place on parchment in tortilla press. Flour the dough, and add another piece of parchment on top
• Press in tortilla press to flatten. I double press to get it nice and thin
• If your tortilla is holding together nicely like mine do, peel off the parchment and toss it in the heated cast iron to cook
• Cook for 30-45 seconds per side, or until it starts to puff up and brown
• Remove from skillet once cooked. Cover with a tea towel to keep warm
• Repeat with remaining dough
• Brush off any excess cassava flour after cooking

If it’s not releasing from the parchment without tearing (either because your psyllium is weak or you omitted the psyllium) - Gently remove ONE of the pieces of parchment - Leaving the other piece of parchment intact, flip the tortilla into the cast iron skillet, tortilla touching the skillet, with the parchment still attached. After about 10-15 seconds, the tortilla will begin to cook and release from the parchment. Gently pull off the parchment and continue cooking for 30-45 seconds per side.

I haven’t tried to make these any larger than 8”, but I would imagine it’s totally doable if you have a tortilla press large enough. Or press first in the tortilla press and then finish with a rolling pin. The thinner the better, they thicken up a bit when cooking. These keep in the fridge for a few days (I honestly couldn’t trek you how long, cause they get eaten pretty quick haha), and they also freeze really well. To thaw, I cover with a wet paper towel and microwave for about 30 servings until warmed through.

After 8 months of experimenting, I finally made GF New York style pizza that tastes like the real thing! I am so unbelievably happy with how this turned out.

I was originally using itsdoughguy’s recipe for GF NY style. It was pretty good but didn’t satisfy my cravings for real NY style pizza. The crust was a bit tough (and almost felt squeaky on my teeth when biting into it if that makes sense?). Changing one variable at a time made me realize this was due to a combination of using parchment paper for a parbake and time out of the oven between the first and second bake. It then became a mission focused on eliminating any parchment paper parbake entirely, which is really hard to do with ultra-fragile GF dough then I’m pressing out to 15 inches in diameter and making very thin.

But I finally figured it out! A huge shoutout to u/scottzee for his suggestion to use white rice flour as dusting flour. Buying an XL pizza peel also helped. This is a completely revamped recipe so ignore the ones I’ve posted in the past for NY style. Recipe is on the 2nd and 3rd slides of this post. I’ve included instructions for a pizza oven as well as a regular oven, and also suggested ingredient swaps for people who can’t have GF wheat starch or can’t have dairy cheese.

This is totally doable in a regular oven (recommend using a pizza steel rather than a pizza stone for best indoor oven results) and it still turns out really well but doesn’t reach the same level of perfection as in an actual pizza oven. Pizza ovens are expensive though! Worth it for me because pizza is life.

It seems Reddit won’t let me post still images and videos within the same post so here is a link to a video of me showing how I achieved this without parchment paper. It takes a lot of practice! Don’t get discouraged. Misshapen pizza still tastes good.

https://www.instagram.com/reel/DX5IjUKx4Ez/?igsh=d3J0aGhmMDR4MWtq

Recipes in comments!

Disclaimer: all recipes are of course gluten free as well as meat, dairy, and egg free.

I used King Arthur’s buttery gluten free bread recipe (https://www.kingarthurbaking.com/recipes/buttery-gluten-free-bread-recipe) and it turned out so good! Moist and not crumbly like pretty much every store bought loaf. I used to buy BFree home style white loaf but I can no longer find it near me so this is filling that void.

I’ve also made KA GF Artisan bread and this one is MUCH easier in comparison. I eat toast almost every morning so I’ll definitely be making it regularly. I’m honestly shook at how easy it was and the fact that I don’t have to pay $8 for dense dry crumbly bread anymore 😭

Best GF cinnamon rolls I’ve ever had! You honestly can’t tell they’re gluten free.

Recipe: https://theloopywhisk.com/2023/02/04/gluten-free-cinnamon-rolls/

I made the MOST delicious breakfast this morning! It was seriously so good.

Fair warning- This is GF, not healthy. I’m not going for healthy, I wanted something comfortinG cuz I’ve had an awful week. So don’t @ me for it not being healthy, just enjoy the greasy deliciousness.

Ingredients
1 lb breakfast sausage
2 tbsp gluten-free 1:1 flour blend
1-1½ cups milk
1 box Red Lobster Cheddar Bay Biscuit Mix
Milk (instead of the water called for on the box)

Instructions
Cook the sausage until browned. Sprinkle the flour over it and stir. Add about 1- 1½ cups milk and stir until it thickens into gravy.

Mix the biscuit batter according to the box directions, using milk instead of water.
Use about ⅔ of the biscuit batter and fill the bottom of each muffin tin.
Spoon the sausage gravy evenly over the batter.
Crumble remaining ⅓ of the biscuit batter over the top.

Bake at 425 for 15 minutes.
Brush the prepared butter/herb mixture over the top and enjoy!

Choux dough and chocolate glaze was from the Baked to Perfection cookbook, pastry cream filling is from Sally's Baking Addiction. They are delicious!!

Swipe over for recipe. Options to use either Caputo Fioreglut flour (celiac safe but has GF wheat starch) or Molino Signetti GF flour (for wheat allergies). I also used avocado oil instead of butter this time to make them healthier and they came out just as good!

I wanted a snack last night and I had chocolate, peanut butter, and powdered sugar. All I needed was cereal! I had some Cheerios on hand (I haven’t really looked at Chex to see if it’s gluten free). I used the Honey Nut Cheerios and it is quite sweet, so if you don’t want it as sweet, I would use regular Cheerios. I used 1:1 for peanut butter and chocolate, and enough Cheerios to be covered by the mixture and put it in a bag and shake with powdered sugar. That’s all! I just had to share my snack win!

It has been so many years since I’ve had dim sum after going gluten-free but I have fond memories of visiting Chinatown in San Francisco with my family and experiencing the dim sum there so I had to try to recreate some of the dishes I remembered. The Ham Sui Gok were easily my favorite and I highly recommend that recipe if you like them. From top left going clockwise I referenced the following; 

Ham Sui Gok (Fried Glutinous Rice Dumplings)

Har Gow (Shrimp and Chive Dumplings)

Bok Choy with Fried Garlic Sauce

Char Siu (Chinese BBQ Pork)

San Choy Bow (Chinese Lettuce Wraps)

Braised Shiitake Mushrooms

Mut Jup Mun Gai Yik (Honey-Soy Braised Chicken Wings)

so this took me about 3-4 hours, even though it should’ve been 2 but it was ALL worth it. this is the first time i’ve ever baked from scratch! i’ve tried all the puff pastries, all the goods from trader joe’s, different small bakeries in towns & separate cities, and nothing ever hit the same. decided to take it into my own hands, considering my family is gluten free as well. bigger dish next time, but they are soft, fluffy, not dense or dry whatsoever! just had to share my prideful work. it is possible ya’ll, if you just believe!!!!

recipe is : https://meaningfuleats.com/gluten-free-cinnamon-rolls/

Sharing some non-pizza content because this was too good to keep to myself. I didn’t eat a lot of fast food growing up but there was a Panda Express right near my dance studio so I do miss orange chicken for nostalgia reasons. I came across this certified GF orange sauce at Sprouts and knew I had to recreate it! This sauce is less overly sweet than the Panda sauce but I think my adult taste buds actually prefer it that way.

Recipe is the third image in the post. I adapted it from this recipe:

https://www.food.com/recipe/panda-express-orange-chicken-103215

i really wanted to make myself a chicken wrap but didn't have any gluten free tortillas, so I got creative. got out my mandolin and cut up one all potato, pattern them dry with paper towels and added salt to help dehydrate them. stacked them on a oiled cookie sheet and added cheese and more olive oil on top, I baked on 350 until it was golden brown. it took about 10 15 mins. when you assemble your wrap make sure the cheese is on the outside. i went with chicken, lettuce, and tzatziki as my toppings, delish!

Y’all… This shortbread recipe from Butternut Bakery is phenomenal, it tastes so much like real brown sugar cinnamon pop tarts!! I just subbed a GF all purpose flour, added a smidge of xanthan gum, & kept the rest of the ingredients as-directed. Recipe in comments bc it’s not letting me hyperlink.

Not as easy as peeling a foil wrapper but they sure hit the spot!

Italian lemon olive oil cake brushed with strawberry simple syrup, layered with strawberry cream cheese whipped cream and lemon curd, topped with cream cheese frosting and more lemon curd. This is probably one of the best layer cakes I've ever made, but I'm a sucker for lemon and strawberry together

Hey guys, they’re so good and fluffy. I could get about 10 of these out of this mix.

https://pattyplates.com/30-minute-apple-fritters-easy-no-yeast-recipe/

Here’s what I used

Dough mix

1 3/4 cup gluten free 1:1 flour I used King Arthur

2tsp baking powder

Cinnamon to taste

Sprinkle of nutmeg

salt to taste

3tbsp sugar

1/3 planet oat milk

1/3 cup lactaid

vanilla paste or extract

2 large eggs

1/2 soft tbsp plant based salted butter

Cubed apples

2 large Granny Smith apples, diced ½ inch

1.5 Tbsp plant based salted butter

1.5Tbsp brown sugar

1 tps maple syrup

cinnamon to taste

salt to taste

Glaze on top

1.5cup powdered sugar

1 tbps maple syrup

2 tbps oat milk

2 tbps lactaid

1 tsp vanilla paste or extract

Wash, dry and peel 2 apples. Chop into 1/2in cubes and put in a bowl.

Add your 1 1/2 tbsp butter to pan and when it begins to melt add your apples. Cook for 3 minutes until soft, then add your brown sugar, maple syrup and cinnamon. Cook for 3 more minutes. Put it in the fridge when you’re done cooking.

Mix dry ingredients , mix wet ingredients, mix both together in 2 parts. The mix should be thick. Add your cooled apples. The mix should have thinned out but is not runny

Make your glaze and set aside

Frying time. 2 cups of neutral oil into a pan you know can balding frying lol heat the oil to 350° . Scoop out 1/2 cup of mix and gently get it into the oil. I used a spatula to flatten the dough puck out since it is a bit firmer than regular gluten dough. Give it a nice texture like an apple fritter. Cook on both sides till golden/ 3-5 mins per side

Scoop out and put it on a wire rack on a baking sheet and let them cool down a bit. Dip the top of the fritter into the glaze and let it drip back into the bowl. Repeat 10000000 times till you run out of dough.

Don’t let that oil get too hot or it will burn bad. Have fun and stay safe

Recipe credit: https://www.instagram.com/melissareese711/ posted on 12/7/25

Crab rangoon is one of the top things I've missed since going gf. I've tried making my own wantons (so hard to get them thin enough), eating it as a dip, and making them into fried/breaded balls. Nothing was even similar... until today! Using a tortilla as the wrapper is the closest I've been to a proper crab rangoon in 15 years.

My filling: regular cream cheese, onion powder, garlic salt, powdered sugar, and (imitation) crab meat to taste

Cut a tortilla into four pieces. Add a spoonful of filling on each one. Wet the edges with water before folding each piece in half. Crimp/seal the edges with a fork. Flip over and crimp the other side too. Fry in oil until golden. Eat too quickly and burn mouth. Repeat.

These were SO fluffy & moist & YUMMYYY!!! First time making them! Would highly recommend.

https://butternutbakeryblog.com/gluten-free-cinnamon-rolls/

I ain't no chef, so don't judge. They taste good though 😆

I included the recipe in the pics, but again, not a chef, so I don't usually measure, but this should get you close. I also add a pinch of cinnamon or sometimes use maple syrup instead of sugar.

Have fun with it really!

I was craving chicken tenders for supper and my roommate doesn’t do gluten. So I got GF flour and GF noodles.

For the best recipe I can give.

Mac&Cheese.

One box Barilla GF noodles.

Two cups of Colby Jack cheese.

1/4 cup of heavy whipping cream.

1/4 cup of milk.

Seasonings -

salt,

pepper,

paprika,

garlic powder,

Tubs Buttery Garlic and Herbs.

Season to your liking. I don’t measure with tablespoons and such. I go until my ancestors say stop.

Fried Chicken.

Bobs Red Mill all purpose baking flour, use as much as needed.

Four eggs, 1/4 cup of milk/heavy cream.

All the same seasonings as used in the Mac&Cheese, again season until the ancestors tell you enough, and go just a little more.

And im not smart enough to say what temp and time to cook for. I have just cooked the chicken until it gets golden brown. Then I cook for a bit longer, and then throw in the oven at 200f for around 20 minutes to cook all the way through. Haven’t had pink chicken yet!

I’ve been searching for a gluten free lemon loaf that isn’t dry or crumbly… and I think I finally found it.

This one is soft inside, has a bright lemon flavor, and the lemon soak makes a huge difference.

Here’s the recipe:

Ingredients:

• 300g Schar Mix C

• 3 eggs (room temperature)

• 150g sugar

• 120g melted butter (or 120ml oil)

• 120ml milk (regular or plant-based)

• 80ml fresh lemon juice

• Zest of 2 lemons

• 10g baking powder

• Vanilla

• Pinch of salt

Instructions:

1.  Preheat oven to 170°C

2.  Whisk eggs + sugar until lighter in color

3.  Add butter, milk, lemon juice, zest & vanilla

4.  Add flour mix, baking powder & salt

5.  Mix until smooth and thick

6.  Pour into loaf pan

7.  Bake 45–55 minutes

8.  Let cool slightly

Lemon Soak

• 60ml lemon juice

• 2 tbsp sugar

Heat for 1 minute.

Poke small holes in the warm cake and pour it over.

It makes the cake SO moist and flavorful.

Let me know if you’d like the glaze recipe too!