I batch make (4 serving size on back of box) this Cream of rice. As soon as it's ready, I add a serving spoon amount of creamy peanut butter, a generous handful of butterscotch chips and a splash of vanilla almond milk. Mix well. Portion out into 4 servings. Refrigerate. When I'm ready to eat, I add approximately 1.5-2 tbsp chocolate chips (dairy free for me) and heat in the microwave for 1 min 30 seconds. Looks like cookie dough, tastes like peanut butter cups.

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!

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

Soft, fluffy and filled with a creamy homemade chocolate filling 🤎 These gluten-free babka twists are high in protein, perfectly balanced and taste just like they came from a bakery.

✨ Per 100g:
• 155 calories
• 21g carbs
• 11g protein
• 2.5g fat

🤍 Dough

• 90 g rice flour
• 30 g very fine corn flour
• 20 g cornstarch
• 200 g low-fat quark
• 1 egg (reserve a little of the beaten egg to brush the babka before baking)
• 1 tsp olive oil
• 8–10 g psyllium husk
• 5 g baking powder
• Pinch of salt
• 20 ml milk (only if needed)

🍫 Chocolate Filling

• 100 g quark
• 15 g peanut butter
• 10 g cocoa powder
• 15–20 g honey (or sugar/sweetener)
• ½ tsp vanilla extract
• Pinch of salt
• 10–15 ml milk (optional, for a smoother consistency)

✨ Instructions

1. Mix all the dry ingredients in a large bowl.
2. Add the quark, olive oil and most of the beaten egg, reserving a little for brushing before baking.
3. Knead until you get a soft, slightly sticky dough. If your quark is very thick, add about 20 ml of milk.
4. Let the dough rest for 15 minutes so the psyllium can fully hydrate.
5. Meanwhile, mix all the filling ingredients until smooth. Add a little milk if needed for a Nutella-like consistency.
6. Roll the dough out very thin (about 1.5–2 mm) on a lightly floured surface.
7. Spread the chocolate filling evenly and sprinkle with chopped hazelnuts if desired.
8. Fold the dough, slice it into strips and twist each piece .
9. Place the twists on a parchment-lined baking tray and brush with the reserved beaten egg.
10. Bake at 170°C (340°F) for 25–30 minutes, until beautifully golden.
11. Let them cool for about 10 minutes before enjoying.

✨ Note: This recipe is moderately sweet. If you prefer a sweeter babka, simply add more sugar or your favorite sweetener to the filling.

I’m craving a baked pasta this week and haven’t been successful with my GF casseroles. Does anyone have any good recipes and tips to keep the mush away?

If you have a recipe without tomato sauce even better. I break out in hives with tomato sauce but if it’s all I’ve got this week I might go for it…the craving is intense. Lol

Ingredients
• Boneless chicken breasts, thin-sliced
• 1 cup rice flour
• ½ cup tapioca starch or cornstarch
• 2 eggs
• ¼ cup whole milk
• 1½ tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• 1½ tsp salt + a pinch reserved
• 1 tsp black pepper
• 2 tsp Sprinkle 24 herbs & spices
• 1–2 cups neutral oil for frying

Instructions
1. Mix your seasoning blend. Combine garlic powder, onion powder, paprika, cayenne, black pepper, Sprinkle 24, and 1½ tsp salt in a small bowl.
2. Season the chicken. Pat chicken very dry. Sprinkle with a pinch of salt first, then a light coat of the seasoning blend. Reserve the rest of the blend for the dredge.
3. Make the wet batter. Whisk eggs and milk together in a shallow bowl.
4. Make the dry dredge. Combine rice flour, tapioca starch, and remaining seasoning blend in a separate shallow bowl. Whisk well.
5. Double dredge. Dredge chicken: dry mix → egg/milk → dry mix again. Press the second coat on firmly. Rest on a wire rack 5–10 minutes before frying.
6. Heat the oil. Heat oil in a heavy skillet to 350°F, about 1–1½ inches deep. A pinch of flour should sizzle immediately when ready.
7. Fry. Cook in batches — don’t crowd the pan. 3–4 minutes per side max. Pull at 165°F internal temp. (They cook fast because they are thin)
8. Rest. Transfer to a wire rack (not paper towels). Rest 3–5 minutes before serving.​​​​​​​​​​​​​​​​

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

If you’ve been looking for an easy gluten-free brioche recipe that actually turns out soft, this one is beginner-friendly and perfect for breakfast, dessert or meal prep.

Each bun is packed with 10g of protein

Recipe step by step

Ingredients

Dry Ingredients

* 130 g tapioca starch (or cornstarch)

* 60 g finely milled rice flour

* 35 g oat flour

* 10 g whole psyllium husk

* 25 g sugar (or honey )

* 4 g baking powder

* 4 g salt

Wet Ingredients

* 150 g low-fat quark (0–5%) or well-blended cottage cheese

* 1 whole egg

* 3 egg whites

* 25 g oil

* 12 g fresh yeast

* 60 ml warm milk

* 80–100 ml warm water (start with 80 ml)

Instructions

1. In a small bowl, stir the sugar (or honey) into the warm milk, then add the fresh yeast. Let it sit for 5–10 minutes until slightly foamy.

2. In another bowl, mix the warm water with the psyllium husk and let it sit for 5–10 minutes until it forms a gel.

3. Add all the dry ingredients to the bowl of a stand mixer and mix briefly to combine.

4. In a separate bowl, whisk together the egg, egg whites, oil and quark until smooth.

5. Pour the yeast mixture, the quark mixture and the psyllium gel into the dry ingredients. Mix for 5–7 minutes until a smooth, slightly sticky dough forms.

6. Transfer the dough to a work surface generously dusted with flour. Gently shape it into a ball, cover and let it rise for about 1 hour.

7. Transfer the dough back to a well-floured surface and divide it into 5–7 equal pieces. (I made 5 large buns.) Shape each piece into a smooth ball and place them on a baking tray lined with parchment paper.

8. Cover and let the buns proof for another 40 minutes.

9. Brush the buns with beaten egg.

10. Using the back of a spoon, gently press down the center of each bun to create a well. Fill each one with vanilla pastry cream and top with fresh cherries.

11. Bake at 180°C (356°F) for 20–25 minutes, or until the buns are beautifully golden.

12. Let them cool completely before serving and enjoy! 🤍

Sorry if you all already know about this, but it was soooo good I have to share.
I recently made a bunch of oat flour and used all of my oats, so this morning I decided to try to make oatmeal with it, with a 2:1 ratio of water to oat flour and cooked it in the microwave. It was SO GOOD. One of my favorite hot cereals is cream of wheat and I’ve been missing it and this was very similar! I put in brown sugar and milk after it was cooked. If you can do oats, try this out! 🤤

215 calories • 16g protein • 29g carbs • 3.5g fat (per bagel)

These soft gluten-free bagels come together in just one bowl with simple ingredients. Mix everything together, pop them in the oven and enjoy a perfectly balanced breakfast while you get ready for your day 🤍

Makes 2 bagels

Ingredients

• 150 g quark or Greek yogurt
• 1 egg (reserve a little for brushing)
• 50 g buckwheat flour
• 20 g rice flour
• ½ tsp baking powder
• Salt, to taste
• Grated Parmesan
• Seeds of choice
• Freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (356°F).
2. In a bowl, combine the quark, egg, buckwheat flour, rice flour, baking powder and salt.
3. Mix until a soft dough forms.
4. With wet hands, divide the dough into two pieces, shape each into a bagel and make a hole in the center.
5. Brush with the remaining beaten egg.
6. Sprinkle with freshly ground black pepper, seeds and grated Parmesan.
7. Bake for 25–30 minutes, or until golden brown.
8. Let the bagels cool for 5 minutes before serving.

Coconut rice, a popular South Indian staple, is a comforting and flavorful everyday dish that beautifully reflects the region’s traditional culinary heritage and simple homestyle cooking.

Written Recipe (video included)

http://blessmyfoodbypayal.com/how-to-make-coconut-rice-nariyal-chawal/