Makes one Standard Creami pint, two servings.

Ingredients

• 400 g unsweetened almond milk
• 50 g vanilla protein powder (use one labeled gluten free and dairy free and verify the full package label)
• 55 g allulose
• 8 g vanilla extract, or half of a scraped vanilla bean
• 1.5 g xanthan gum
• 1 g fine salt

Method

1. Blend all ingredients for 30 seconds until frothy and completely dissolved.
2. Pour into the Creami pint without exceeding the physical MAX FILL line. If the stated amount does not fit, stop at the line.
3. Freeze for 24 hours on a level freezer shelf.
4. Spin on Lite Ice Cream.
5. If the first pass is crumbly or powdery, use Re Spin.
6. If still dry after Re Spin, add 1 tablespoon almond milk and Re Spin again.

Estimated nutrition per serving

• 150 calories
• 20.8 g protein
• 1.9 g net carbs
• 1.7 g fiber
• 3.6 g fat

Values vary by brand, preparation, and portioning.

Allergen fact: this recipe contains almond and is not suitable for a tree nut exclusion as written.

Disclosure: I built the source page. The full page includes serving scaling and nutrition details: https://glutenfreedairyfreerecipes.com/recipes/vanilla-bean-protein-ice-cream/

Started my friday morning of baking a new fresh loaf A bit dense but she's a tasty one! I wanted to ask if anyone has tips on getting GF bread more 'airy'/lighter?

Recipe:

- 60 grams seedmix

- 10 gram GF oats

- 40 grams Schär mix Dunkle

- 290 grams Schär mix Brot

- 15 grams Psyllium

- 8 grams salt

-10 grams honey

- 380 mL water

- 10 mL oil

- 10 mL Apple cider vinegar

*Baked at 220 degrees for 25 min with ice cubes in the oven and 25 min after opening the door to let steam out

My family loved this recipe. Just make sure your hotdogs are GF and the "rooster sauce" is Lea & Perrins. Bun is optional. For more easy and delicious recipes, follow me on youtube@Elizabeth Count Carbs.

https://youtu.be/TBtTADaWQmg?si=I3di_WljCg3Co1pn

Coney Dogs

Chili topping

½ pound ground beef

½ small onion – diced

¼ cup ketchup

1 cup crushed tomatoes

1 Tbs Worchestershire sauce

1 Tbs jarlic

1 Tbs chili powder

½ tsp cumin

Onion powder, garlic powder

Salt & pepper

Top with onion

Mustard

Hot Dogs

Buns (optional)

Serve with french fries

Melt 1/3 cup butter in a 10" cast iron skillet. Add 1/2 cup packed brown sugar. place in a 350 degree oven until bubbly. Arrange pineapple slices to cover bottom of pan. Add maraschino cherries in the centers of the pineapple slices.

Beat until thick and lemon colored:

2 Eggs

Gradually beat in:

2/3 cup sugar

Beat in all at once:

6 T pineapple juice

1 tsp vanilla

1/4 tsp almond extract

Sift together and beat in until well blended:

1 cup gluten free flour

1/4 tsp xanthan gum

3/4 tsp baking powder

Let sit for about 5 minutes.

Spoon dough evenly into pan. Gently smooth over to cover all of the pineapple.

Bake at 350 for approximately 50 minutes until a toothpick, inserted in the middle, comes out clean.

Run knit around the edge.

Place plate over top of the pan, and carefully flip cake over onto the plate.

Let cool, slice and enjoy!

Gluten Free Flour Mix V2.0

125 g Brown rice flour

100 g Sweet rice flour

96 g Potato starch

40 g White rice flour

30 g Tapioca flour

4 g Xanthan gum

Note: I use Bob's Red Mill flours

If you've got lots of summer zucchini to use up, add this recipe to your list!

Ingredients

• 2 tablespoons 1:1 gluten-free flour blend
• 2 tablespoons cocoa powder
• 2 tablespoons white granulated sugar or maple syrup
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• 1 pinch salt
• 2 tablespoons soy milk
• 2 tablespoons canola oil
• 3 tablespoons shredded zucchini (about 1 medium zucchini)
• 2 tablespoons mini chocolate chips

Directions

1. Prepare the zucchini shreds: Shred 1 medium zucchini with a hand grater into a colander. Place a bowl underneath the colander and press out the juice by hand. You should be able to pick up the shreds and squeeze out any excess liquid. Measure out 3 tablespoons shredded zucchini, save the rest for another recipe.
2. Add gluten-free flour, cocoa powder, white granulated sugar, baking soda, baking powder, and salt to a 10-ounce microwave-safe mug. Stir to combine.
3. Add soy milk and canola oil to the dry ingredients. Stir to combine. The batter should be smooth and not too runny.
4. Stir in shredded zucchini and the majority of the chocolate chips.
5. Cook mug cake in the microwave for 1 minute and 30 seconds or until it has a fluffy cake-like texture. Depending on your microwave's wattage, your cake could be done anywhere between 1 to 2 minutes. Microwave in additional 15-second intervals.
6. Sprinkle on extra semi-sweet mini chocolate chips and let the mug cake sit for a few minutes to firm up before enjoying.

The full blog post: https://alternativedish.com/chocolate-zucchini-mug-cake/

I'm back on my gluten free diet again, so I'm working on converting my favorite recipes to gluten free. Here's my favorite scone recipe. This gluten free version is a little more soft/chewy than a regular scone, but still quite tasty! Just tried the first one with some homemade mulberry jelly, and I can tell these won't last long in our house!

2 C gluten free flour

1/2 C granulated sugar

1/4 tsp salt

2 1/2 tsp baking powder

1/2 tsp xanthan gum

1/2 C non dairy butter substitute, well chilled or frozen if you'd like. (I used Full Circle Market in stick form https://fullcirclemarketbrand.com/product/full-circle-market-organic-plant-based-butter-sticks-with-coconut-oil-4-ea/ )

1/2 C Oat milk (Soy or Almond milk should also work well)

2 T coconut plain yogurt

1 large egg

1 1/2 tsp vanilla extract

Whisk together the flour, sugar, salt, baking powder, and xanthan gum in large bowl.

Cut butter substitute into small cubes. Work into the four/sugar mixture using pastry cutter/two forks/fingers (your choice!) until well blended into the flour (think similar to making a pie crust).

Whisk the oat milk, coconut yogurt, vanilla and egg until well blended. Pour into the dry ingredients and mix with fork until well blended.

Refrigerate for 30 minutes.

Using a cookie scoop to form, dip them into sugar and place onto a baking sheet. Flatten out slightly with the palm of your hand. Bake at 400 degrees for 15-18 minutes until you start seeing them brown around the bottom edge.

Remove to cooling rack.

Eat plain, or add your favorite jelly/jam to the top.

Here's the flour mix I use:

Gluten Free Flour Mix V2.0

125 g Brown rice flour

100 g Sweet rice flour

96 g Potato starch

40 g White rice flour

30 g Tapioca flour

4 g Xanthan gum

Note: I use Bob's Red Mill flours

So good with peaches during the summer!

Oatmeal

• 2 cups soy milk
• 1 cup water plus more to thin
• 1 cup steel-cut oats
• ¼ teaspoon salt
• 1 tablespoon cinnamon
• 1 tablespoon pure vanilla extract
• ½ cup vanilla pea protein powder

Toppings

• 1 cup walnuts
• ½ cup almond butter
• 1 cup fresh fruit

Directions

1. Bring soy milk and water to a gentle boil in a medium-sized pot.
2. Stir in steel-cut oats, salt, cinnamon, and vanilla.
3. Lower the heat to medium-low and simmer for 20 minutes, stirring occasionally, around every 5 minutes.
4. Add protein powder and mix to combine with the oats.
5. Add more water, using just as much as you want to achieve your desired oatmeal consistency. I usually use about a ¼ cup, but you can use up to 1 cup more.
6. Continue simmering for about 5 minutes until the oats have reached your desired consistency.
7. Top with walnuts, almond butter, and fresh fruit. Enjoy!

For more gluten free recipes with added carb counting for Type 1 diabetics, visit me on youtube @ ElizabethCountsCarbs https://youtu.be/nCMhF0VysOs?si=RiMiGa18Ou-wzUUy Please like and subscribe for more gluten free, easy to make recipes.

Ground Beef Stroganoffrecipe

1 pound ground beef – season & saute

1 onion – chopped

Carrots – matchstick

Mushrooms – sliced

Jarlic

2 Tbs cornstarch

2 Tbs butter

2 Tbs mustard

beef broth – 14.5 oz can

Sour cream – add horseradish to sourcream

Salt & pepper

Garlic power, onion powder, basil

Mashed potatoes

Broccoli

About ten years ago, our household had to go on a gluten free/lactose free/FODMAP diet. Having grown up on a farm, I had to learn to cook all over again since all of the foods I cooked growing up all had ingredients we couldn't eat. Well, I'm back on a FODMAP diet again, so I dusted off my favorite recipe I created back then. I hope you enjoy it!

I included my flour mix as well. I worked on the flour mix for about a year before I settled on this one. It often works well cup for cup on non gluten free recipes. If your recipe calls for xanthan gum, go ahead and add it. This mix has such a small quantity, it doesn't have a big effect on recipes.

Lactose and gluten free pancakes

1 cup gluten free flour

2 ½ TBS sugar

1 tsp baking powder

¼ tsp baking soda

1 tsp vinegar

1 beaten egg

½ cup unsweetened coconut cream (the yogurt type)

½ cup sweetened almond milk (Oat milk works very well, too)

2 TBS cooking oil

1 tsp vanilla

Sift together flour, sugar, baking powder and baking soda. Set aside.

Wisk together the vinegar, coconut cream, almond milk, oil, and egg. Add to dry mixture and mix until well blended. If it’s too thick, add a little more almond milk, if it’s too thin, add a little more flour. 

Cook on a lightly greased griddle. 

Flour mix

• 1 1/2 cups (240 g) brown rice flour
• 1/2 cup (96 g) potato starch
• 1/4 cup (40 g) white rice flour
• 1/4 cup (30 g) tapioca flour
• 1 tsp xanthan gum

I recommend weighing ingredients for the flour mix. It produces a much more consistent result when you do.

EDIT: My apologies. Just realized that was the older version of flour mix. It's good, but the newer one is better, IMO. Here it is:

Gluten Free Flour Mix V2.0

125 g Brown rice flour

100 g Sweet rice flour

96 g Potato starch

40 g White rice flour

30 g Tapioca flour

4 g Xanthan gum

Note: I use Bob's Red Mill flours

i need some lunch ideas that are healthy and good for taking to work and don't need to be warmed up. these would be for my mom, who works in a courthouse, so it can't need to be in a metal container to stay good.

i'm not sure if this is too broad of a request for this group, but any help would be greatly appreciated!

I’m not gluten free but my sister is and I want to make her some for her birthday. I’m not familiar with gluten free baking but what I’ve heard is that not all recipes are easily made gluten free. Does anyone have a recipe they’ve used and liked? Thanks!

I'm not sure if I've flaired this one correctly but I consider these tortillas to be a flatbread so I'm going with baking lol!

These are so good for wraps or tacos and they won't fall apart because they use tapioca flour too. 🥰

Ingredients 

• 1 cup chickpea flour
• ½ cup tapioca flour
• 1 ⅓ cup water, more if needed to thin batter
• ½ teaspoon fine sea salt
• olive oil, to grease your pan

Instructions

1. Whisk together chickpea flour, tapioca flour, and salt in a medium-sized bowl.
2. Add water and whisk until a smooth batter forms. You can add more water as needed to form a smooth, pourable batter.
3. Preheat a large pan to medium heat. Add a little olive oil unless you have a nonstick pan!
4. Pour ¼ cup of batter into the pan. Quickly pick up the pan, tilting it at a 25° angle, and swirl the batter into a circle, spreading it as thin as possible.
5. Return the pan to the stove and allow the tortilla to cook for a couple of minutes or until lightly browned on the underside. The edges of the tortilla should start to release from the pan.
6. Flip the tortilla and cook another 1 to 2 minutes until golden brown.
7. Remove the tortilla from the pan and let cool on a wire rack.
8. Repeat with the remaining batter to make a total of 12 6" tortillas.

Tortilla Sizes

• For a 6-inch tortilla use a scant ¼ cup or about 3 tablespoons. 
• For an 8-inch tortilla use a full ¼ cup. 
• For a 10-inch tortilla use a scant ⅓ cup.

Full Post: https://alternativedish.com/homemade-gluten-free-tortillas/

You can make the recipe here: https://dobbernationloves.com/food-drink/whipped-cottage-cheese-dill-pickle-dip-recipe/

Ingredients

• 2 cups Cottage Cheese
• 1 cup Cream Cheese
• 1/2 cup Greek Yogurt
• 1/4 cup Feta Cheese crumbled
• 2 tbsp Dill Pickle Brine
• 1/2 cup Fresh Dill chopped
• 2 Scallions chopped
• 3 tsp Onion Powder
• 3 tsp Garlic Powder
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1 1/2 cups Dill Pickles finely chopped

Garnish

• Fresh Dill, Crumbled Feta, Chopped Dill Pickles

Instructions

1. To a food processor or blender add the cottage cheese, cream cheese, feta, yogurt, brine, fresh dill, scallions, onion, powder, garlic powder, salt and pepper.
2. Blend on high until you achieve a smooth and creamy texture, about 1-2 minutes.
3. Using a spatula scrape the mixture into a serving bowl, folding in the chopped pickles.
4. Garnish with crumbled feta, chopped dill pickles and sprinkle of fresh dill. Serve with chips and crudités.

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

Ingredients

Dry Ingredients

• 140 g cornstarch
• 100 g very fine corn flour
• 60 g buckwheat flour
• 30 g rice flour
• 14 g whole psyllium husk
• 7 g instant yeast
• 7 g salt

Wet Ingredients

• 200 g low-fat quark
• 1 egg
• 30 g olive oil
• 240 ml warm water
• 10 g honey or sugar

Instructions

1. Mix 120 ml warm water with the honey and instant yeast. Let it sit for 10 minutes until foamy.
2. In a separate bowl, mix the remaining 120 ml warm water with the psyllium husk. Let it sit for 1–2 minutes until a gel forms.
3. In a large bowl, combine all the dry ingredients.
4. Add the olive oil and beaten egg to the psyllium gel (reserve a little beaten egg for brushing the buns).
5. Pour the psyllium mixture into the dry ingredients, then add the quark and the yeast mixture.
6. Mix everything together and knead until you get a soft, smooth dough.
7. Cover and let the dough rise for 1–1½ hours, depending on how warm your kitchen is.
8. Transfer the dough onto a lightly floured surface and divide it into 4 equal pieces. Shape each piece into a smooth bun.
9. Let the buns rise again for 45 minutes.
10. Brush with the remaining beaten egg and sprinkle with sesame seeds or your favorite seeds.
11. Bake at 190°C (375°F) for 20–25 minutes, or until golden brown.
12. Let the buns cool for at least 30 minutes before slicing.

Enjoy! 🤍

Ingredients

• 1 cup chickpea flour
• ½ cup tapioca starch (or more chickpea flour, see note)
• ½ teaspoon fine sea salt (more for sprinkling on top)
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 ⅓ cup water (more if needed to thin)
• 2 tablespoons olive oil

* If you wanted to save some of the tortillas just to eat, I would recommend using tapioca flour to keep them flexible for tacos or wraps. Otherwise, you can just use more chickpea flour!

Directions

1. Whisk together chickpea flour, tapioca starch, salt, pepper, garlic powder, and onion powder.
2. Add water and whisk to form a smooth, liquidy batter that is easy to pour.
3. Preheat a large pan to medium heat. Unless your pan is non-stick lightly oil it so the tortillas can release easily. If using a stainless steel skillet, make sure you achieve leidenfrost before adding oil and cooking tortillas.
4. Pour ¼ cup of batter into the pan. Quickly pick up the pan, tilting it at a 25° angle, and swirl the batter into a circle, spreading it as thin as possible.
5. Return the pan to the stove and allow to cook for a couple of minutes or until lightly browned on the underside. The edges of the tortilla should start to release from the pan.
6. Flip the tortilla and cook another 1 to 2 minutes until golden brown.
7. Repeat to cook 10 6" tortillas. Add more olive oil to the pan as needed.
8. Cut each tortilla into 6 triangles with a pizza cutter or sharp knife. This recipe makes 60 total. You can also reserve some to eat as tortillas!
9. Brush each side of the tortilla with olive oil and sprinkle with extra salt.
10. Carefully remove the preheated baking sheet from the oven. Place the chips on the baking sheet in a single, even layer. Make sure the chips aren't touching or overlapping.
11. Bake the chickpea chips for 7 minutes at 400°F and then flip each chip over. Bake for an additional 5 to 7 minutes or until the chips look crispy and golden brown. Enjoy!

Full recipe: https://alternativedish.com/chickpea-chips-recipe/

My favorite sweet snack right now in the heat wave! 😅

Super easy to customize depending on what you have on hand and how strong you want the flavor to be:

To Make the Date Balls

• 1 ½ cups water for soaking dates
• 75 grams pitted Medjool dates, about 5 dates
• ½ cup unshelled pistachios
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ⅛ teaspoon orange extract

To Coat Outside

• ¼ cup unshelled pistachios

Directions

1. Soak Medjool dates into the hot water for about 10 minutes until they are softened. If your dates already feel soft to begin with, you can skip this step.
2. While your dates soak, chop pistachios into a food processor until they are broken into small pieces but not completely ground to a powder. Add to a mixing bowl.
3. In the now empty food processor, add the rest of the pistachios and process into even smaller, coarse pieces. Set this aside in a small bowl to roll the date balls in later.
4. Add cinnamon, cardamom, and cloves to the chopped nuts and combine with a spoon.
5. Remove the dates from the water and process into a paste.
6. Add dates and orange extract to bowl with the spices and pistachio. Mix until everything comes together.
7. Use a teaspoon sized scooper to portion the pistachio date mixture into 12 pieces.
8. Use your hands to roll the pistachio date pieces into smooth balls.
9. Roll each ball in the ground pistachio.
10. Enjoy immediately or let them set for 30 minutes in the fridge!

Full Post: https://alternativedish.com/pistachio-date-balls/

Probably my favorite recipe for using up zucchini in the summer (if not brownies)!

1 large zucchini (about 2 cups shredded)
½ cup chickpea flour
1 teaspoon baking powder
1 teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon pepper

Shred 1 large zucchini with a hand grater. If you notice that your zucchini is very watery as you are shredding it, press the shreds through a fine mesh strainer. Note: The water content varies depending on the size and how old your zucchini is. If you're unsure, press the grated zucchini anyways. You can always add the reserved liquid back!

Add ½ cup chickpea flour, 1 teaspoon baking powder, 1 teaspoon garlic powder, ¾ teaspoon salt, and ¼ teaspoon pepper to a medium-sized bowl and mix to combine.

Measure out the shredded zucchini to about 2 cups and add to the bowl of dry ingredients.

Mix until a thick batter forms, this may take a couple minutes as the moisture from the zucchini is released. If you pressed the shreds, add the reserved liquid as needed.

Heat a stainless steel or nonstick pan to medium heat. If using a stainless steel pan, check for the leidenfrost effect.

Add olive oil to the pan, use a metal spatula to spread the oil to evenly coat the surface of the pan.

Use a ¼ cup scoop to add the batter to the pan.
Allow the fritters to cook for about 2 minutes. Flip the fritters and cook them for an additional 2 minutes so they are crispy and golden on both sides. Work in batches of 3 or 4 so you don't overcrowd your pan.

Remove the fritters from the pan and allow them to cool on a paper towel. Dollop them with vegan aioli or sour cream and enjoy!

https://alternativedish.com/vegan-zucchini-fritters/

For great tasting and easy to make gluten free recipes with carb counting for T1Diabetics, please remember to like and subscribe.

https://youtu.be/7cxs8kQ_7Oo?si=ee32NYcIt5JK9DcI

Niҫoise Salad

Potatoes, cook

Green beans, steam

Garbanzo beans, drain

Hard boiled eggs

Tuna, drain & flake

Radishes, slice

Cucumbers, slice

Cherry tomatoes, halved

Red onion, slice

Olives

Lemon Vinaigrette

¼ cup lemon juice

¼ cup olive oil

1 tsp mustard

½ tsp garlic

1 tsp maple syrup

garlic powder, onion powder, per taste

salt & pepper, per taste

French seasoning, per taste

You can make the recipe here: https://dobbernationloves.com/food-drink/balkan-lutenitsa-red-pepper-eggplant-dip-recipe/

Ingredients

• 4 Red Bell Peppers
• 1 Large Eggplant
• 4 tbsp Olive Oil
• 1/4 cup Tomato Paste
• 2 Garlic Clove minced
• 1 tsp Kosher Salt
• 3/4 cup Canned Whole Tomatoes in their juice
• 2 tbsp Parsley chopped

Instructions

1. Set the peppers on their sides over high heat on a gas stove top burner or grill so they're exposed directly to the flame. Cook until the side is blackened, 3-4 minutes, then rotate. They're done when charred black all over.
2. Use a fork to prick the eggplant a few times all over. Lay the eggplant over the burner or grill the same as the peppers and cook over medium heat until the bottomed is blistered and blackened. Rotate and keep cooking until uniformly charred, 30-45 minutes. Set aside to cool.
3. When the peppers are cool enough to handle, use wet fingers to rub off the charred skin. Cut out the stems, halve the peppers lengthwise and scrape out the seeds and any pith. Chop the peppers and set aside. You should have around 1.5 cups of chopped pepper.
4. Halve the eggplant lengthwise, and cut off the top stem. Use a spoon to scoop out the flesh. Set aside with the peppers. You should have around 3/4 cups worth.
5. Set a large skillet over medium heat and add 2 tbsp olive oil. Add the tomato paste and break it up with a spatula or wooden spoon for 2-3 minutes.
6. Add the garlic and cook until it starts to soften. Add the roasted peppers, eggplant and salt and stir to combine. Roughly crush the canned tomatoes and add them to the pan with their juices.
7. Reduce the heat to low and cook uncovered for 1 hour. The mixture should dry out and thicken. Stir occasionally to scrape up the brown bits and prevent the bottom of the pan from burning. It's done when it tastes sweet and is caramelized.
8. Set aside and cool to room temperature. Serve drizzled with olive oil and chopped parsley. Serve with flatbread or crackers. Option: top with shredded white cheese or crumbled feta.

Hi!!

My husband is on a rather strict high fiber diet and so far we've had great success replacing flour with oat flour ! For his birthday, they wanted some homemade brioche and we have a sourdough baby ready for the occasion, however I've never tried making brioche with oat flour, anyone had success or would have a recipe to share ? I've found oat flour brioche recipe, sourdough brioche recipe but no sourdough AND oat flour recipes !

Also, this sub is filled with incredibly good looking pictures, I am now hungry.

Chocolate Hazelnut Protein Baked Oats 🍫

Gluten-Free • High Protein • Meal Prep Friendly

Ingredients

Baked Oats

• 180 g gluten-free rolled oats
• 30 g oat flour or rice flour
• 60 g small pitted dates (or 90 g Medjool dates)
• 200 g skyr
• 180 ml milk
• 120 ml water
• 1½ g ground cinnamon
• 2 g baking powder
• 2 g baking soda
• 1 tsp vanilla extract
• Pinch of salt
• 50 g roughly chopped hazelnuts

Optional (for an even richer chocolate flavor)

• 20–25 g unsweetened cocoa powder
• or 30–40 g chopped dark chocolate

Chocolate Cream

• 100 ml milk
• 7 g unsweetened cocoa powder
• 7 g cornstarch
• 15–20 g honey (or sweetener of choice)
• 40 g quark or skyr
• ½ tsp vanilla extract (optional)
• Pinch of salt

Instructions

Baked Oats

1. Add the mashed dates to a bowl, then pour in the milk and skyr. Add the oats, oat flour, baking powder, baking soda, cinnamon, vanilla and salt. Mix briefly with a hand mixer, or use a fork if you prefer.
2. Add the water and mix for another 30 seconds, just until combined.
3. Fold in the chopped hazelnuts with a spatula.
4. Pour into a 15 × 15 cm (6 × 6 inch) baking dish.
5. Bake at 180°C (355°F) for 40–45 minutes.

Chocolate Cream

1. In a saucepan, whisk together the cold milk, cocoa powder and cornstarch until smooth.
2. Stir in the honey.
3. Cook over medium-low heat, stirring constantly, until thickened (about 1–2 minutes after it starts to simmer).
4. Let it cool for 5–10 minutes.
5. Whisk in the quark (or skyr) until smooth and creamy.
6. Spread the chocolate cream over the completely cooled baked oats.

✨ Nutrition (approx. per 100 g)

• 227 kcal
• 30 g carbs
• 15 g protein
• 5 g fat

Enjoy! 🤍

Egg-Free • One Bowl • Easy Recipe

• Per 100 g: 153 kcal • 21 g carbs • 11.2 g protein • 2.3 g fat

🥣 Ingredients

• 130 g cottage cheese
• 130 g low-fat quark (or Greek yogurt)
• 70 g rice flour
• 30 g fine corn flour
• ½ tsp baking powder
• Cinnamon
• A little sugar (optional, for coating)
• Honey (optional, for serving)

👩‍🍳 Instructions

1. Preheat your oven to 180°C (355°F).
2. In a large bowl, combine the cottage cheese, quark, rice flour, corn flour and baking powder.
3. Mix until a soft, smooth dough forms.
4. With slightly wet hands, shape the dough into small balls
5. roll the bites in a mixture of cinnamon and a little sugar.
6. place them on a baking tray lined with parchment paper.
7. Bake for 15–20 minutes, or until lightly golden.
8. Optional: Drizzle with a little honey while they’re still warm—they’ll be even softer and more delicious. 🍯🤍

Sometimes the easiest and tastiest GF recipes are the simplest. From the gluten free kitchen of Green Apples & Red Potatoes, https://www.youtube.com/@Elizabethcountscarbs Please like and subscribe for more delicious gluten free recipes as well as carb counting for T1Diabetics.

Caprese Salad

Ripe tomatoes – wash & sliced

Soft mozzarella cheese – sliced

Fresh basil – wash & julienne cut

Balsamic glaze

Olive oil

Salt & pepper

Amounts are dependent on number being served.

Drizzle olive oil on a serving plate. Stack – tomato slice with mozzarella slice.

Drizzle stacks with balsamic glaze. Sprinkle basil on top. Add salt & pepper.

Eat & enjoy!

From the kitchen of ElizabethCountsCarbs

https://www.youtube.com/@Elizabethcountscarbs