recipeheaven:

Gluten Free Chocolate Cupcakes

mrdonniedoomsday3:

Yay look what I got for free #glutenfree #celiac #cookies #cookiedough #yay #omg

stop complaining about how terrible gluten free food is, how expensive it is to be gluten free, how much you miss your gluteny foods 

JUST STOP

go eat your bread, your pasta, everything else that celiacs and gluten intolerant people can’t eat and realize that you made a conscious decision to be gluten free, most people who are gluten free are going to do it for the rest of their lifetime and we don’t have a choice (I mean agonizing pain, possibility of cancer in our gut and dying of malnutrition are choices…)  

And please stop giving people who are gluten free a bad face. I’m sick of being looked down upon because I’m gluten free thanks to lots of people. 

johnsgunn:

Rice penne with chicken and mushroom, with sundried tomato pesto.

nommers

goodbyecheese:

These are so good that I very nearly sat down on the kitchen floor crying.  One sniff and I teared up, seriously…  The crust isn’t chewy enough to be a perfect french bread roll, but the smell is spot on.

Everything I’ve tried from Udi’s so far has been great, but these are definitely my favorite. 

the-celiac-whovian:

#pamelascakemix nom nom #glutenfree #dairyfree

jenna—rx:

Too excited about this!

shadow-jackal:

Okay so I wanted to share the recipe for this amazing bread I whipped up on Friday. I consider myself a very talented cook and baker, especially gluten free. The one thing that has always evaded me was bread. I’ve tried every recipe and mix I could find with very little success. So, Friday I finally think I got it.

1 tablespoon active dry yeast
3 tablespoons white sugar
1 1/4 cups warm water
1/3 cup vegetable oil
3 eggs
1 1/2 teaspoons salt

And the magic ingredient? Three Cups of BiAgut bread flour.

http://www.quattrobimbi.com/biaglut-breadflour.aspx

I order it from the site above, you may be able to find it locally if you have a store that imports but chances are that you’ll have to order it.

Mix water sugar and yeast together and let foam. After about 10 minutes mix in the rest of the ingredients. If you don’t have a stand mixer you’ll give your electric mixer a rough time and your hand will probably fall off trying to mix it by hand but you can probably do it. The dough will be VERY sticky.

Grease the loaf pan and pour dough. Let rise 1 hour somewhere warm.

Set the oven to 375 and cook for about 30 minutes, keep an eye on it. You’ll know when it’s done.

My loaf did overflow the pan a bit, I’ll be working on adjusting the proportions some. I’m also going to work on figuring out a mix of my own for the bread flour.

Well what came out was an absolutely amazing loaf of bread. It’s VERY soft and pliable, sliced extremely easily and can be sliced thin. It was good toasted and untoasted and traveled well.

The only thing that is worth mentioning is that it is a tad “egg-y” in taste but I’m not a fan of eggs and didn’t find it a turn off.

If anyone tries this let me know how it goes!

know-gluten:

Gluten Free Bread Alternative - Gluten Free Tortillas with Potato Starch

It’s amazing to me how many gluten free recipes you can find if you’re willing to step outside your…

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