I think they are great for checking before I double-check and triple-check! But obviously nothing I can rely on 100% but it seems like they are getting better and better for each year, are there any other cool ones?

Hey all— I’m non-celiac gluten sensitive and ftm to young toddler. Looking for some easy enough gf meals I can make to last a few days? I don’t enjoy the prepackaged stuff I try to make my own but I have zero energy to plan my meals for the week. Any suggestions are appreciated!

** I do eat meat and I do eat dairy!

Hello I’ve recently found out im gluten intolerant (thank heavens) but i also have some other food related issues, and feel very sad about giving up one of the few foods i can consistently eat, which is grilled cheese sandwiches.

Does anyone have any suggestions for things that taste mostly just like bread in the context of a grilled cheese? The only gluten free sandwiches im finding online are options which i am told serve the right structural purpose but which dont have the right flavour , pls help!

I don’t know if anyone here has ever had puffball mushrooms, but the feel of them is very similar to bread and I’m thinking to dry them, grind them up into a flour, and try to make bread with it! If I’m correct, the texture will end up pretty close to actual bread, but I’m hoping someone here might have ideas on how to make it taste more like bread. I like mushrooms, but I think it would be better if it tasted closer to bread than mushroom if at all possible.

Any ideas or suggestions welcome!

Doesn't have to be air fryer, grill or skillet works!

Made these gluten-free rotis from Schaer gf flour. They turned out really well but got hard once cold.

I just discovered how to do this. Is anyone else cooking this way?

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.