r/glutenfreecooking

These soft gluten-free sandwich rolls are fluffy, easy to make and perfect for sandwiches or meal prep. If you’ve been looking for gluten-free bread rolls that actually stay soft, this recipe is for you.

Video recipe step by step

Ingredients

For the yeast

● 20 g fresh yeast

● 10 g sugar

● 250 ml warm water

For the dough

● 350 ml warm water

● 30 g whole psyllium husk

● 195 g millet flour

● 150 g cornstarch

● 135 g rice flour

● 10 g salt

● 15 g apple cider vinegar

● 30 g mixed seeds

Instructions✍🏻

1. In a small bowl, dissolve the fresh yeast and sugar in the warm water. Let it sit for about 10 minutes until foamy.

2. In another bowl, whisk together the warm water and psyllium husk for about 30 seconds, then let it sit until a thick gel forms.

3. Add the millet flour, rice flour, cornstarch and salt to the bowl of a stand mixer. Whisk briefly to combine.

4. Pour in the psyllium gel, the yeast mixture and the apple cider vinegar.

5. Mix the dough for about 10 minutes until smooth and fully combined.

6. Add the mixed seeds and mix for 1 more minute until evenly distributed.

7. Lightly dust your work surface with flour. Transfer the dough and gently shape it into a large ball.

8. Divide the dough into 5 equal portions (about 300 g each). For smaller sandwich rolls, divide it into 7–8 portions instead.

9. Flatten each piece slightly with your fingertips into a small oval. Fold the long edges toward the center, pinch the seam closed, then gently roll it into a smooth log-shaped bun.

10. Place the rolls on a baking tray lined with parchment paper. Cover and let them proof for 1½–2 hours, or until doubled in size.

11. Brush the tops with a little water or milk and sprinkle with extra seeds.

12. Preheat the oven to 230°C (446°F) with a heavy baking tray or baking stone on the middle rack. Place another heatproof tray on the bottom rack.

13. Carefully transfer the rolls onto the hot tray. Pour boiling water into the bottom tray to create steam.

14. Bake for 15 minutes at 230°C without opening the oven door.

15. Remove the tray with the water, reduce the oven temperature to 200°C (392°F), and continue baking for another 35–40 minutes, or until the rolls are beautifully golden brown.

16. Let the rolls cool completely before slicing.

Fresh corn is in season, making it the perfect time to turn those juicy kernels into irresistibly crispy Air Fryer Corn Cutlets.

A wholesome, flavorful snack that's easy to make and ideal for the monsoon season!

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-corn-cutlet-recipe/

If you’ve been looking for an easy gluten-free brioche recipe that actually turns out soft, this one is beginner-friendly and perfect for breakfast, dessert or meal prep.

Each bun is packed with 10g of protein

Recipe step by step

Ingredients

Dry Ingredients

* 130 g tapioca starch (or cornstarch)

* 60 g finely milled rice flour

* 35 g oat flour

* 10 g whole psyllium husk

* 25 g sugar (or honey )

* 4 g baking powder

* 4 g salt

Wet Ingredients

* 150 g low-fat quark (0–5%) or well-blended cottage cheese

* 1 whole egg

* 3 egg whites

* 25 g oil

* 12 g fresh yeast

* 60 ml warm milk

* 80–100 ml warm water (start with 80 ml)

Instructions

1. In a small bowl, stir the sugar (or honey) into the warm milk, then add the fresh yeast. Let it sit for 5–10 minutes until slightly foamy.

2. In another bowl, mix the warm water with the psyllium husk and let it sit for 5–10 minutes until it forms a gel.

3. Add all the dry ingredients to the bowl of a stand mixer and mix briefly to combine.

4. In a separate bowl, whisk together the egg, egg whites, oil and quark until smooth.

5. Pour the yeast mixture, the quark mixture and the psyllium gel into the dry ingredients. Mix for 5–7 minutes until a smooth, slightly sticky dough forms.

6. Transfer the dough to a work surface generously dusted with flour. Gently shape it into a ball, cover and let it rise for about 1 hour.

7. Transfer the dough back to a well-floured surface and divide it into 5–7 equal pieces. (I made 5 large buns.) Shape each piece into a smooth ball and place them on a baking tray lined with parchment paper.

8. Cover and let the buns proof for another 40 minutes.

9. Brush the buns with beaten egg.

10. Using the back of a spoon, gently press down the center of each bun to create a well. Fill each one with vanilla pastry cream and top with fresh cherries.

11. Bake at 180°C (356°F) for 20–25 minutes, or until the buns are beautifully golden.

12. Let them cool completely before serving and enjoy! 🤍

Coconut rice, a popular South Indian staple, is a comforting and flavorful everyday dish that beautifully reflects the region’s traditional culinary heritage and simple homestyle cooking.

Written Recipe (video included)

http://blessmyfoodbypayal.com/how-to-make-coconut-rice-nariyal-chawal/

Wanted to see if anyone has a copycat recipe of these noodles that are gf? I love these noodles but can’t have them anymore. The recipes I’m finding usually involve rice or don’t rly look for same.

crispy on the outside, soft on the inside and packed with protein ✨

these gluten-free zucchini pancakes are perfect for a savory breakfast, lunch or healthy snack, full of flavor, rich in protein and made with simple ingredients, they pair perfectly with yogurt, eggs or smoked salmon.

Vidoe recipe step by step

Ingredients

* 300 g zucchini, grated

* 3 eggs

* 70 g rice flour

* 30 g cornstarch

* 180 ml milk

* 100ml Skyr

* 40 g grated cheese

* salt to taste

* garlic powder

* favorite spices

* fresh dill or parsley

Optional topping:

* herbed cream cheese

* smoked salmon

* Greek yogurt or skyr dip

Instructions

1. Grate the zucchini and gently squeeze out some of the excess liquid.

2. In a large bowl, whisk the eggs with the milk and skyr.

3. Add the zucchini, rice flour, cornstarch, grated cheese, dill, salt, garlic powder and spices.

4. Mix until a thick batter forms.

5. Let the batter rest for 5–10 minutes.

6. Heat a non-stick pan over medium heat and lightly grease it.

7. Add a ladle of batter for each pancake and gently flatten it.

8. Cook for 3–4 minutes per side until golden, crispy and cooked through.

9. Serve warm with cream cheese, herbs or your favorite toppings.

Soft high protein gluten-free tortillas that actually fold without breaking 🌯

Easy to make, soft and perfect for wraps, burritos or high protein meals

Video recipe step by step!

Ingredients (5 tortillas)

• 20 g whole psyllium husk

• 200 g warm water

• 70 g rice flour

• 50 g cornstarch

• 45 g buckwheat flour

• 10 g corn flour

• pinch of salt

• 20 g olive oil

• 100g low fat quark

In a bowl, mix the psyllium husk with warm water and let it sit for 1-2 minutes until a gel forms.

In another bowl, combine all the dry ingredients.

Add the olive oil, quark and psyllium gel to the dry ingredients. Mix with a spatula until the dough starts coming together, then knead with your hands for a few minutes until you get a soft slightly sticky dough.

Transfer the dough onto a surface well dusted with buckwheat flour. Divide into 4-5 pieces and shape into balls.

Roll each piece out with a rolling pin. It’s very important to keep both the surface and the dough well dusted with flour. If the dough starts sticking to the table or rolling pin, simply add more flour.

I cut mine into perfect circles using a cake ring, but you can also use a plate or anything round you have at home (or simply leave them rustic).

Cook the tortillas in a hot cast iron pan over medium-high heat for about 45 seconds per side - don’t cook them too long or they can dry out.

After cooking, keep them covered with a kitchen towel to stay soft and flexible

Perfect for wraps, burritos, breakfast tortillas or high protein meal prep!

Mix Veggies in White Sauce is a creamy, comforting, and wholesome dish that brings together colorful vegetables in a rich, dairy-free sauce for a delightful and satisfying meal.

Written Recioe (+video)

https://blessmyfoodbypayal.com/vegan-mixed-vegetables-in-cauliflower-white-sauce/

I wanted to make zwiebelkuchen (onion cake) but was short on time so made something more like onion quiche. I used the wholly gluten free brand pie crust so that, and it was amazing (if a bit brittle). I have made quiche and pies with other crusts and these are the best, IMO.

If you’re interested in making something similar, you sauté up about 5 medium to large onions with 1/2 tsp caraway seeds until onions are translucent. Arrange them in the pie crust but don’t press them down. (Make sure your crust is on a cookie sheet or pizza pan so it doesn’t flex the pan when moving it to the oven.). In a bowl, combine 1 tsp salt, 3 eggs and 8 oz creamy dairy products. (I used 4 oz sour cream and 4 oz chevre.). Blend until creamy and pour over the onions. Bake at 350 for about 45 minutes. Let cool for 15 minutes before slicing.

Air fryer Banana Oats Cake (eggless)

Bake this gluten free, flourless, delicious, easy, quick, refined sugar free Air fryer Banana Oats Cake (eggless) in just 25 minutes. This healthy treat uses mashed bananas, Oats and milk along with some baking essentials.

​

​