https://thewoksoflife.com/gluten-free-dumplings/#recipe
I used this recipe for the dough of gluten free dumplings. I used different fillings and now it is too long ago that I don't remember everything, but I definitely used way too many glass noodles.
Ginger
Garlic
Carrot
Sweet potato glass noodles
Soy crumbles soaked or cooked in some broth
Would be good with some shredded cabbage
They turned out pretty good but were a lot of work.
I used this recipe with some gluten free noodles from Aldi.
https://cooking.nytimes.com/recipes/780934238-cold-peanut-ginger-noodles?unlocked_article_code=1.pFA.0LG5._vBOVFZTz43B
I thought it was pretty good but the noodles left something to be desired. I had "ramen" and "pho" noodles. The pho just clumped and stuck together. The ramen were better.
I thought it would be better with some tofu, either shredded or cubed and baked or fried.
https://www.simplyrecipes.com/recipes/blackberry_pie/
Blackberries were on super sale, so I made this pie. I used 1 cup of sugar for the filling because I was worried E wouldn't eat it if it wasn't sweet enough. I used corn starch again, but it was still quite liquidy. I need to find the tapioca to use that instead.
I sort of merged a couple recipes and the result was the best gluten free crust I've made yet!
Makes enough for 2, 9" pie crusts
Taken from a mix of Bob's Red Mill and King Arthur baking
2 1/2 cups (390g) Gluten-Free All-Purpose Flour (with xanthan gum)
2 tablespoon granulated sugar
1/2 teaspoon table salt
16 tablespoons butter, cut in 1/4"or 1/2" cube and frozen for an hour
2 large egg
4 teaspoons lemon juice or vinegar
3 tablespoons cold water (or enough to bring the dough together)
Mixed everything together, divided the dough equally into two disks and refrigerated for about 30 minutes. Then rolled out the dough, put in the pie pan, put it in the fridge until the 2nd disk was rolled out, then filled (while top was in the fridge) and topped. Added docking to the top crust.
For the filling, I used this recipe https://www.kingarthurbaking.com/recipes/gluten-free-strawberry-rhubarb-pie-recipe
I used tapioca starch, but the filling was still very liquid. I looked up the difference-after the fact-, and I didn't make the right substitute. Should have been 1.5 tbsp tapioca flour/starch for every 1 tbsp tapioca pearls. I also had some sour strawberry and rhubarb, so could have maybe used a little more sugar.
https://delightfuladventures.com/vegan-gluten-free-morning-glory-muffins/#recipe
I made this gluten free with these ingredients:
▢2 tablespoons ground flax seeds
▢6 tablespoons water
▢1 cup (125g) Bob's 1:1 gluten free all-purpose flour
▢¾ cup (94g) gluten free oatmeal
▢1 teaspoon baking powder
▢1 teaspoon baking soda
▢¼ teaspoon salt
▢1 ½ teaspoons ground cinnamon
▢¼ teaspoon ground nutmeg
▢½ cup (123g) plain, unsweetened applesauce
▢½ cup honey
▢¼ cup oil (plus extra for greasing muffin pan if not using liners)
▢1 teaspoon vanilla extract
▢¾ cup (90g) finely grated carrots (roughly 1.5 medium carrots)
▢½ cup (38g) unsweetened shredded coconut
▢½ cup (65g) apple, grated
▢½ cup dates (because I didn't have any raisins, which I think would be better)
Our oven is not working, so I mixed all the dry ingredients and wet ingredients in separate bowls and combined them just before I was going to bake. They needed a little more than the 24 minutes, probably closer to 30-35 minutes. I tried one and it was very moist. I think it might be a little under done, still, but the flavors were great. Could also benefit from some nuts, walnuts or pecans.
Inspired by this recipe https://bakefromscratch.com/peanut-butter-and-honey-cake/
I made a honey cake. I didn't use peanut butter, used only honey, and mistakenly added too much baking soda.
I made about half of the frosting and it covered the top just fine.
I needed to cut down on the baking time and it tasted a little off because of the excess baking soda. Overall I would give it a 6 or 7 out of 10.
https://www.mexicanplease.com/enfrijoladas-recipe-what-to-do-with-all-those-mexican-beans/#
Filled with TVP reconstituted with veggie bullion, salt, oregano, cumin, and coriander and carrots.
Kids hated it, but it is easy and fast!
