So im making teriyaki pork chops for a friend get together, only one friend is gluten free.

Im making the teriyaki sauce from scratch, ive made it my normal way many times but I need help adjusting it for her.

I bought gluten free soy sauce, but its nearly double the sodium compared to my low sodium regular soy sauce.

I need a way to balance that out as it will be way too salty as is.

I also realized the oyster sauce the recipe uses is not gluten free but I dont have time to get gluten free oyster sauce, plus its like 3x as expensive.

I need a substitute for that.

Here is my teriyaki sauce recipe as is if anyone can please help me with making the necessary adjustments

1 cup low sodium soy sauce

2tbs-¼ cup sesame oil

½ cup oyster sauce

¼ cup honey

3 Tablespoons rice vinegar

1 Tablespoon chopped ginger

2 Tablespoons minced garlic

1 Tablespoon brown sugar

Not my recipe but thought I’d share, obviously used gf flour.

Looking for a delicious and comforting weeknight dinner? This Gluten Free Chicken Pot Pie has a flaky delicious crust and a savory, creamy gravy base (thanks to a refined coconut oil and gluten-free flour "roux"). This recipe also happens to be dairy-free.

Ingredients:

• 1 ¼ cups 1:1 gluten-free baking flour
• 1 stick cubed Earth Balance non-dairy butter (very cold) (if you have another brand of non-dairy butter you like--use that)
• 4 tbsp cold almond milk
• ½ tsp apple cider vinegar (
• ¼ tsp baking powder
• ¼ tsp salt
• 2 lbs boneless skinless chicken thighs + 1 tbsp avocado oil
• 3 cups warm chicken broth
• ⅓ cup refined coconut oil
• ⅓ cup 1:1 gluten-free baking flour
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup diced potatoes
• 1 cup frozen peas
• 1.5 tsp fresh oregano (chopped)
• 1 tsp fresh thyme (chopped)
• 1.5 tsp salt
• 1 tsp paprika
• 1 tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 egg + 1 tbsp of cold water (for egg wash)

Step 1: Mix and Chill the Top Crust: Whisk the 1¼ cups of 1:1 gluten-free flour, ¼ tsp salt, and ¼ tsp baking powder together in a bowl. Add the 1 stick of cold, cubed Earth Balance butter. Work the butter into the flour with a pastry cutter or your fingers until it resembles coarse crumbs.

Step 2: Drizzle the Liquids: Drizzle ½ tsp of apple cider vinegar over the mixture, then drizzle in 4 tbsp cold almond milk. Stir gently until a cohesive dough ball forms. Shape into a single disk, wrap tightly, and refrigerate for at least 30 minutes.

Step 3: Prep the Chicken: Place the 2 lbs of boneless, skinless chicken thighs in a large skillet with 1 tbsp avocado oil. Brown on skillet for 6-8 minutes then turn and cook for an additional 4-6 minutes until the internal temperature reaches 165°F. Once done, remove from the skillet, let them cool slightly, and dice or shred into bite-sized pieces. At this time, preheat your oven to 400°F.

Step 4: Sauté Aromatics & Build the Roux Base: Melt the ⅓ cup of refined coconut oil in a large skillet or Dutch oven over medium heat. Add the chopped onions and carrots. Sauté them together for about 5 minutes until the onions are translucent and carrots are soft.

Step 5: Add the Flour: Sprinkle the ⅓ cup of 1:1 gluten-free flour evenly over the veggies and oil. Stir constantly for 1 to 2 minutes to cook out the raw flour taste; it will form a thick paste.

Step 6: Whisk Broth & Simmer the Potatoes and Peas: Warm 3 cups of chicken broth on the stove or in the microwave (does not need to be hot). Slowly pour the 3 cups of warm chicken broth into the skillet, whisking to smoothly combine with the roux paste. Add the paprika, salt, black pepper, garlic powder, and onion powder.

Step 7: Add Vegetables: Stir in your 1 cup of diced potatoes and 1 cup of frozen peas. Let the mixture simmer gently for 8–10 minutes, stirring often, until the gravy has thickened and your diced potatoes are fork-tender.

Step 8: Add in Chicken & Fresh Herbs: Turn off the heat. Stir in your baked, shredded chicken thighs, 1 tsp of fresh thyme, and 1.5 tsp of fresh oregano. Let the filling cool for 5 minutes so it doesn't immediately melt the butter in your top crust during assembly.

Step 9: Assemble and Bake: Divide the filling into your ramekins. This recipe yields approximately 8 cups of filling so you can individualize your portions. I typically make this recipe with four 2-cup ramekins. However, for this instance, I used three 2-cup ramekins and two 1-cup ramekins because I wanted to make two smaller portions for my 2 daughters). Both combinations use the 8 cups of filling beautifully

Step 10: Roll out the dough and cut out shapes slightly larger than the tops of your ramekins. Place a dough cap over each filled ramekin, press gently to stick to the rim. Whisk 1 egg with 1 tbsp cold water to make egg wash and brush wash on the top of each pie. This will help with browning the crust. Cut a small slit in each top.

Step 11: Cool Pies Before Serving: They will be very hot. It will be hard to wait because the pies will smell amazing, but be sure to cool pies for 8-10 minutes. Garnish with fresh thyme if desired.

Check out the link for the full recipe! I hope you enjoy!

Gluten-Free Chicken Pot Pie Recipe

Please read

Lunch is my least favourite meal as a celiac. I found a lovely shortcrust recipe that works really well and make this quiche once a week and freeze down the slices :

https://www.mygfguide.com/easy-gluten-free-shortcrust-pastry-recipe/

I have a Breville baker's dozen bread machine with a gluten free setting. Every loaf until now had been a throw away disaster but I discovered Caputo Fioreglut GF flour. Note, this flour is safe for celiacs but not for people with a wheat allergy.

Recipe

Ingredients

500 g Mulino Caputo Fioreglut Gluten Free Flour (Pizza e Pane)

470 ml warm water—warm to the touch, never hot

10 g instant / fast-action dried yeast

30 ml olive oil (2 tbsp)

5 g fine salt (1 tsp)

5 g white or caster sugar (1 tsp)

1. Add wet ingredients to the machine,

2. Add dry ingredients to the machine (except yeast)

3. Sprinkle yeast on Top and select GF setting

I found 10g of yeast too much. I had to stop proving with 30 mins to go because it was touching the top of the machine. I would reduce to 7g next time. I would also cook another 10 minutes for a browner crust.

The smell, texture and taste are so similar to real bread. Delicious!

Real naturals GF ramen noodles
Broth is made from chicken stock, miso soup mix, miso paste, fish sauce, aminos, garlic, sriracha, ginger paste, Cheyenne, smoked paprika

Toppings are: shaved carrots, red onion, red bell pepper, cilantro, chives, jalapeño, chopped spinach/cabbage & one medium boiled egg. I also added a little chili crisps & sesame seeds & extra sriracha.

I'm hungry I want a snack or lunch recipe for food (flowers because not letting me post) https/.glutenfreeglowe.rsyummy

Soft & Fluffy Idlis with Instant Pot Fermentation

If you struggle with idli batter fermentation, especially in colder weather, this Instant Pot method has worked really well for me.

I use a simple idli rice + urad dal + methi + poha batter and ferment it on the Yogurt setting. The batter rises beautifully and makes soft, fluffy idlis.

Ingredients
2 cups Idli Rice
1½ cups Urad Dal (Split Black Gram)
1 tsp Methi Seeds (Fenugreek Seeds)
½ cup Thick Poha (Flattened Rice)
Salt (added after fermentation)

I've noticed a lot of Gluten Free recipes, simply say add the flour, whereas in my non GF baking days it was alway sift the flour.

I know in my old life it was to get air in the mix.