Just made the Let Them Eat GF Cake focaccia using my sourdough starter. It’s delicious and I have already eaten 1/4 of the pan.

https://www.letthemeatgfcake.com/gluten-free-sourdough-focaccia/

You can make the recipe here: https://dobbernationloves.com/food-drink/french-pork-rillettes-recipe/

Ingredients

• 1 kg Pork Shoulder cut into chunks
• 300 g Pork Belly sliced
• 1/4 cup Brandy
• 6 Garlic Cloves minced
• 1 Spanish Onion diced
• 1/2 tsp Ground Nutmeg
• 2.5 tsp Kosher Salt
• 1 tsp Black Pepper
• 10 Allspice Berries
• 2 Dried Bay Leaf
• 10 sprigs Fresh Thyme
• 1/2 cup Dry White Wine

Instructions

• In a large mixing bowl combine brandy, garlic, onion, nutmeg, salt, pepper, allspice, and bay leaf with the pork shoulder and pork belly. Cover and refrigerate overnight.
• Preheat the oven to 250ºF.
• Add marinated pork mixture to a Dutch Oven. Over medium heat cook, stirring frequently, for 10 to 15 minutes, until the pieces of pork are cooked on the outside. Stir in the thyme sprigs, cover with a lid and place in the oven.
• Lift the lid after 90 minutes of cooking. Press on the chunks of fat with a fork to release more of their fat and encourage them to break down. Add the wine, replace the lid, and bake the pork for another 1 to 2 hours, until the pork is very soft.
• Remove pork from the oven. Pick out the thyme, bay leaf and all spice berries, to discard. Press on any visible chunks of fat to get the fat out of them, then remove them from the pan and discard.
• Pour most of the fat out of the pan into a small bowl and reserve. Using a potato masher, mash the meat chunks into the juices and liquid fat until it resembles a tuna salad.
• Add enough of the reserved pork fat to make it juicy and moist. The more fat you add, the richer and creamier the finished product will be.
• Spoon the mixture into small clean jars or ramekins and press down firmly to eliminate air pockets. Smooth the surface with the back of a small spoon.
• Optional: Pour a thin layer of reserved melted pork fat over the top. This creates the classic white fat cap.
• Refrigerate for at least 12 hours, preferably 24 hours. The flavour improves as it rests.
• Serve at room temperature with your favourite gluten free crackers or bread. Rillettes will keep in the fridge for 2 weeks and in the freezer for up to 4 months.

Asian themed Sweet & Sour Teriyaki Meatballs over rice. Includes recipe for GF meatballs & GF teriyaki sauce. Carb counting included for T1Ds. For more recipes like this, join me on my youtube GreenApplesAndRedPotatoes. Please remember to like & subscribe. https://youtu.be/j9REfTdZ6qY?si=MHOvtBXKcGCGpRRT

Sweet & Sour Teriyaki Meatballs

1 lb ground beef

1 egg

¼ cup spinach, finely chopped

¼ small onion, diced

1 Tbs jarlic

½ cup grated parmesan

¼ cup milk

GF oatmeal

Salt & Pepper, to taste

Garlic powder, Onion powder, to taste

Combine ingredients & form into small balls.

Bake at 350 degrees for 20 minutes

Rice, per package directions

Green beans, steamed

Pineapple chunks

Sesame Seeds, toasted

Teriyaki sauce

2/3 cup Tamari (soy) sauce

2 Tbs brown sugar

2 tsp jarlic

2 tsp ginger paste

½ tsp sesame oil

1 tsp corn starch

Water, desired level of thickness

Mix first 5 ingredients together in small pan & bring to boil. Whisk in corn starch and let mixture thicken. Add water if it becomes too thick.

Gluten Free Fettuccine Carbonara. Carb counts included for Type 1 Diabetics. This one has always been one of my family's favorites. Visit me on youtube to watch me make this dish. Please like & subscribe for more delicious and easy to make dinner time plates. https://youtu.be/1YpgbxIcz30?si=g8BUow-rpxp6mo0h

Pasta Carbonara

Gluten Free Pasta – cook per package directions

Bacon – cut into bite size pieces. Saute

Onion – diced

Carrots – matchstick

Mushrooms – sliced

Garlic – sliced

Saute veggies in desired oil of choice until soft.

1-2 eggs – whisked

Salt & pepper.

Slowly add egg mixture to hot & drained pasta to create a creamy sauce. Then stir in parmesan.

1 cup shredded parmesan cheese.

Started my friday morning of baking a new fresh loaf A bit dense but she's a tasty one! I wanted to ask if anyone has tips on getting GF bread more 'airy'/lighter?

Recipe:

- 60 grams seedmix

- 10 gram GF oats

- 40 grams Schär mix Dunkle

- 290 grams Schär mix Brot

- 15 grams Psyllium

- 8 grams salt

-10 grams honey

- 380 mL water

- 10 mL oil

- 10 mL Apple cider vinegar

*Baked at 220 degrees for 25 min with ice cubes in the oven and 25 min after opening the door to let steam out