Gluten Free / Celiac Cooking Recipes and Discussion

I don't know if this has been mentioned yet but Red Robin has been rolling out a partnership with Donato's pizza (out of Columbus, OH) and their new Cauliflower crust is the closest thing to normal pizza dough that my wife and I have found. She doesn't have celiac but is highly allergic to wheat (like others with bee stings or peanuts) and getting that "chewiness" out of gluten free crust has been very tough to find or make at home. Donato's website will show what Red Robin locations are currently carrying the pizza...

 

Alright, we’re game to try. Thank youuuuu

 

We’ve tried their gluten free options and we were not impressed - 5 years ago. We would definitely try again if it’s guaranteed the food is not cross contaminated, do you know?

 

Do what you do and charge me for it, we have yet to be let down Send me a bill!

 

@MTgirl inspired my households dinner tonight. I forget the name of the brand, but it comes as a frozen dough ball in a yellow and black bag from Safeway haha. We’ve had good luck with it. This time we grilled it on our big green egg though so it got a little smokey.

 

Looks delicious, I love pepperoncinis

 

The wife and I made gf pizza rolls for our grandson. We used Caputo Fioreglut pizza flour.

 

Oh I’ve been WANTING to get some of that flour. What do you think?

 

I tried a bite and it tasted good. My grandson, who has Celiac, ate the whole roll and he's a picky eater so I would say he concurs. I used the pizza recipe, very easy, you just have to convert from metric.

 

200 cassava flour tortillas for a brisket breakfast taco pop up tomorrow. Flexible, stretchy, and the perfect chew. I wrote my recipe down below.


165g cassava flour
35g tapioca starch
3/4 teaspoon xanthan gum
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
195g warm water (115° - hot out of the faucet is plenty warm)
50g lard, butter, or shortening

1. Mix the dry ingredients well
2. Cut in your fat with a fork until ‘lumpy sand’ forms
3. Stir in the warm water, dump onto flat surface, knead until no longer sticky (a few minutes)
4. Rest in a bowl covered with a damp towel for 30 minutes
5. Separate into 8-12 balls and either roll them out thin or use a tortilla press
6. Place in medium hot pans for 60 seconds each side. If it doesn’t begin to brown and bubble on the first side after 60 seconds, the pan is not hot enough

 

I hope you had multiple pans going, otherwise 200 tortillas at 2 minutes each is almost 7 hours!

 

I was doing them intermittently while working. The slow pace was good!

I had two pans going - one for each side, assembly line

 

Just out of the oven. Modified a recipe and this one came out amazing. Super moist and packed with flavor.

Almond Flour Carb Sensible Banana Bread

Pre heat oven to 350

Grease loaf pan

Mix Dry Ingredients

2 1/4 cups almond flour

1 scoop isopure protein powder

1/4 cup swerve brown sugar substitute

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt


Mix Wet Ingredients

3 ripe bananas smashed

2-3 tablespoons pure maple syrup

3 eggs (beaten)

2 tsp vanilla extract

Mix well

Melt half stick of butter (1/4 cup)

Stir into the dry ingredients until combined

Add wet ingredients and mix well (don’t over mix)

Pour into greased loaf pan

Bake at 350 for 55 mins. Cover with foil at 30 mins