Thread for genuinely nice 'free from' recipes and ingredients?

[OttersMayHaveShifted]

I'm gluten-intolerant, possibly undiagnosed coeliac (long story!) and can't really tolerate dairy. Oats seem not to agree with me either . I mostly just avoid both and try not to substitute with gf UPF crap. Main courses are fine, but god I sometimes long for a biscuit, cake, pastry or breakfast option that tastes nice and isn't made of unpronounceable things!
I know there are gf recipe books out there, but it would be great to have recipe recommendations from people who have actually made them! Or ingredient substitutes that are real, non-UPF things.

My first suggestion is dairy-free rather than gf: home-made magums - I whizzed up coconut milk, banana and peanut butter, froze them in ice-cream moulds and dipped in good dark chocolate. They were really good!

Glutenfreecuppatea’s Yorkshire puddings are fantastic! Cornflour instead of gf substitute flours.

Becky excell books are meant to be good I think.

I am intolerant as well for wheat and dairy but can manage small amounts of- I find brown rice pasta a lot nicer than GF.

on th me dairy side I take lacto joy tablets - they seem to work if I do eat dairy but mostly I have alpro yoghurt.

it came on maybe 3 years ago in Peri but I have found recently it does seem a lot better.

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I make this regularly for tea stalls at open days using dairy free margarine (stork etc) and free from self raising flour. It works really well and most people don't realise. I usually add a little xantham gum if I use free from flour. I make as a tray bake with coloured sprinkles.

Pink Lemonade Loaf Cake Recipe | Picnic Recipes | Tesco Real Food https://share.google/iCIoF3S0I94NMHzM6

This ginger cake also works well with free from flour
Vegan ginger loaf cake recipe | Good Food share.google/TEFvpTo5KskO53Ook

Nigella has a lovely GF polenta and lemon cake recipe. It's made with ground almonds and you put lemon syrup on it when it's still warm. It's really lovely and lasts for ages in the fridge.

I'm a quite particular baker and I am not gluten intolerant/ allergic but I have been trying out some gluten-free recipes for friends recently and I'm really impressed with Becky Excell's recipes. They're not identical to ones containing gluten, but they do end up with a really good texture and flavour that I'm very happy to eat.

As in yes, I agree with the poster above!

I’d echo that I almost always have a good outcome with Becky Excell - her courgette chocolate cake is delicious!! Her partner is also dairy intolerant so most recipes have a “tip” on how to make it dairy free.

You are going to have to accept that you need to add some less familiar ingredients if you want a good outcome, as you need to replicate what gluten does in the recipe. Xantham gum and psyllium husk powder are staples for me now.

If you also want a real treat, Manna Dew’s pastries are exceptional - expensive but unrivalled in the UK for me.

https://glutenfreecuppatea.co.uk/2020/07/22/gluten-free-courgette-chocolate-cake-recipe/

Mine came on after I first had Covid. Apparently that's not uncommon.

Oat and dairy intolerance is very common with Coeliac Disease - the avenin protein is very similar to gluten and the gut damage you have already sustained frequently affects the the small intestine, meaning you don't produce enough enzymes to deal with lactose. Or you could have a separate sensitivity towards cows' milk proteins (if you're OK with goat or sheep based products, for example).

Arrowroot biscuits are very nice - and that gives you a base for multiple things where standard biscuits or pastry would be used. And mochi (from glutinous rice) is lovely.

https://www.bbcgoodfood.com/recipes/gluten-free-chocolate-cake

I made this for DSIS who is gluten intolerant. It was the nicest chocolate cake I've ever made and I'll do it again for my family even though we're fine with gluten. For some reason it looked a bit like flubber when it was being put in the cake tins, but turned out perfectly well.

That looks amazing! Definitely trying that one.
I just saw a thread posted by a poster who is (justifiably!) smug about the gorgeous-looking cheese soufflé she made. It's hardly got any flour in it, so I reckon cornflour might work (or a bit of gf flour). I can eat hard cheese (barely any lactose, which I think is my problem).

I struggle with puddings when cooking fir a oair of friends - one who can't tolerate dairy, andctge other who is coeliac.

https://www.bbcgoodfood.com/user/3096421/recipe/spanish-orange-and-almond-cake

Is my go to, if we don't do sweedish glace ice cream, meringue and fruit!

I made a cake like that at New Year! It was nice but a bit 'grainy' compared with ones I've eaten in Spain. I think it specified almond flour. It appears that some sources say ground almonds and almond flour are the same thing, but other say almond flour is finer than ground almonds. Ah well. I am right now making a batch of flourless chocolate brownies with ground almonds. I have lots of brownie recipes saved - I am going to need to make all of them, make notes and decide which is best