Gluten Free / Celiac Cooking Recipes and Discussion

That's great to have those connections!

I feel like especially in the casserole where I'd use the soup the "salty" wouldn't be a factor.

Before I got my negative blood test I thought GF would be hard.. but it's not actually that bad.. especially with help from y'all!! Luckily, I don't need to be.. but it's not hurting anything either and if I can make great food that more people can eat.. then I'm all for that.

 

Bought these the other day. Closest thing to an Oreo that I can safely have. Pretty good actually

 

I have been making my own chili powder for about five years now. I use lots and lots of it for BBQ rubs, that got the door open for me. What I do is get plain old sundried chilis from the Latinx section at Kroger. 4-6 bags of each variety is about right to fill a cookie sheet. Bake in a low oven to finish drying, about 225 degrees F for 4-6 hours or so, turn the oven off, go to bed. In the morning run the dry cooled batch of peppers through a food processor into a mason jar.

For domestic critter like beef, pork, chicken, I use 2 parts ancho powder, 1 part negro or pasilla powder and then 1 part something else. Puya's are a little spicier than ancho and pasilla, but still pretty mild. California and New Mexico chilies are very very mild. It's all good. For each quarter cup of chili powder, toss 1 teaspoon of whole cumin in a clean dry sauce pan at medium heat and toast to fragrant. Dump the cumin seeds out onto a cool plate to cool down some, then run through a spice grinder and add to the pepper powder.

For natural critter like moose or caribou I use 2 parts negro/pasilla, 1 part ancho and 1 part other, with cumin as above.

I read the label on the side of a tin of chili powder one day at that was the end for me. Red dye, cellulose (who wants sawdust in their chili powder?), msg, all kinda stuff that was powdered and added to the product. Whole chili peppers were at the other end of the same aisle at my Kroger. I got an oven and a food processor.

The worst part is separating the seeds from the chili skins. I have done it both before and after baking, it is pretty much a PITA either way.

Shelf life is 12-18 months if your mason jars have good seals. It really isn't hard other than keeping the mason jars filled up, but there is some seasonal variation on what I can find in the store. Japones are OK, there is a bunch of varieties of chili pepper out there. And bell pepper. One of my guys wanted to make a dry rub for beef using red and orange bell pepper as part of the chili powder in the dry rub recipe. It came out great. If you got a typical dehydrator run I think either three or six julienned bells to leathery, then bake at 225 dF for 4-6 hours and proceed as above. I got the most sugars into the mason jar running the dehydrator about mid throttle, 125dF indicated on my dehydrator.

With stocked mason jars of individual powders I toss some cumin in a sauce pan on medium, get going measuring powders, get the cumin onto a plate and usually once I have my whole peppercorns in the spice mill and the rest of my spices ready to go the cumin is cool on the room temperature plate ready to grind with the peppercorns.

Beware dried chipotle. Take the food processor out on the deck for that, wear rubber gloves, and put the food processor parts straight in the dishwasher. I won't be doing that inside the house again in this lifetime.

 

“Also included in this thread is a list of places to buy larger pant sizes”

They look extremely close to the OG! How were they?

Very good work! We marinated chicken in chipotle with adobo sauce... it was basically pepper spray in a can when we cooked it. We can only grill it to avoid choking to death

 

There lotsa stuff not available up here. Some of it is due to packaging. It’s gotta have French labels to be sold here. Many smaller outfits just say hell with it.

 

Haha, If we’re really lucky & the Boarder reopens I’d like to ski Kalispell. Maybe I’ll drop by. Trade you for some North End Kielbasa. When I asked the Butcher (in Polish of course) if it contained any gluten he glared & brandished the knife like he was personally insulted.

 

The Betty Crocker GF brownie mix is killer too. But why are you Not supposed to lick the uncooked batter? Kinda takes the fizz outta it.

 

These things are the best oreo replacement, i wont buy them
now...i would eat a whole package in about a day +
i am trying to cut out processed foods and refined sugars.

 

Canyon Bakehouse has been a game changer for me for the past few years.

I found out 14 years ago the hard way about how allergic I am to wheat.
Picture the nutty professor.

After that, I had to really learn what goes into my foods & it really helped with developing all of my cooking.

 

Naturally I was pretty bummed out about the diagnosis. Good thing i know my way around a kitchen. Still haven’t got a lot of things down pat like Pizza dough. Threads like this help me avoid expensive mistakes & many thanks to those who contribute.

 

The Bob’s Red Mill pizza crust has been our best find in that department. I oil both sides and bake for 12 minutes before putting toppings on and baking again. The crust doesn’t have as much of doughy texture that way.

 

Bobs Red Mill is great! Nice trick, i will have to give that a try

 

YES!

I think we’ll make one tomorrow to confirm the changes. And I want pizza. With company. Not by myself in my truck at the joint

 

Much obliged. Looked it up & think I can snag it in Canada too. I’m on this one. Thanks.