Reddit reviews Gluten-Free in Five Minutes: 123 Rapid Recipes for Breads, Rolls, Cakes, Muffins, and More

The key is salads of all types I think. For breakfast I have brown rice or potato salad or sometimes mashed potatoes if I’m not having reheated oatmeal I make the night before. For lunch I build a sandwhich on Quaker rice cakes or Mission or some other white corn tortillas that are labled gluten-free. “Gluten-Free wraps” are all super expensive and terrible. They crack when rolled or folded as opposed to the cheap corn tortillas sold as a regular product... you want the mainstream corn tortillas that are gluten free... and those are terrible too if you don’t heat them in a dry pan or at least in the microwave for thirty seconds before using them. For dinner, soup and salad usually with some cheese or meat in the salad. Homemeade salad dressing tastes better then bottled though. Also find some wheat flour free corn bread recipes. Cornbread is easy and the crumbs can be used as bread crumbs for meatloaf or breading chicken etc.

This book helped me a lot. It is recipes for singe/double serving gluten-free bread, muffins, pancakes, wraps, etc cooked in the microwave. https://www.amazon.com/Gluten-Free-Five-Minutes-Recipes-Muffins/dp/0738214620/ I have it in both softcover and kindle on my phone. I use 1/4 cup egg whites from carton since they keep well in the fridge but when I was vegan for several years I used a blend of ground flax, chia and psyllium as a replacement for the egg or tapioca gel which you make with irc a teaspoon of tapioca starch mixed in three tablespoons of water and microwaved for 15 seconds to make an egg-like gel. I buy apple sauce in snack-pack size to use in these recipes. And I have played with the recipes by swapping some or all of the rice flour with combinations of teff, buckwheat, potato flakes, ground walnuts, etc.

Also a big help are the thin and wide rice noodles from the Asian food aisle at the supermarket. Also glass noodles. Asian food like Vietnamese, Thai, and some Korean often features no gluten and uses little meat.You can adapt the recipes by using gluten-free Worcestershire sauce in place of fish sauce and HP sauce or lime juice and brown sugar in place of tamarind. You must buy tamari sauce or gluten-free soy sauce since high quality traditional soy sauce contains wheat. If you can’t get rice vinegar then cider vinegar will do. Vietnamese spring rolls (check on YouTube) are a cheap convenient alternative to sandwhiches. As is gimbap which is a Korean sushi roll... I bought a wood sushi mold on Amazon that presses a rectangular log of rice and filling that is easier to wrap in nori sheets (see on YouTube). I make the sushi rolls ahead of time and wrap the log in cling wrap and refrigerate (sushi rice doesn’t get weird when cold like other rice) and slice it when ready to eat. My fillings are vegetables and roast beef slices or canned tuna or salmon made with spicy mayo. I sometimes use a spicy peanut butter dipping sauce instead of tamari.

I also use spiralized vegetables in place of pasta. My favorite is golden beet but that is rarely available at my supermarket so I mainly use carrot. Potato will stay crispy if boiled with vinegar in the water... I soak them a bit then boil and store. These are good with tomato sauce or buttered and sprinkled with parm. The carrots are better with Asian sauces. I bought a cheap Oxo hand spiralizer and a discounted Joyce Chen spiralizer that does angle hair cut rather than a big tabletop spiralizer. Spiralized red beet salads are terrific. My favorite is angle hair of red beats with balsamic, dijon mustard and honey with walnut pieces.

But rice and potatoes are my base. Short grain brown rice is a good base for topping with stew or gravy and brown basamtti is good for stir fry cooking. I cook both in the microwave. Actually I cook everything in the microwave since I live in a house where everyone else eats wheat. I also have a toaster oven I use to crisp up the stuff I make in the microwave. A standard for me is a fake stirfried rice I make by adding sauce and vegetables to the rice and cooking them together as a one pot meal. An other quick meal I make is a microwave pot pie with mashed potatoes instead of gluten free pastry crust usually though you can make a quick pastry using rice flour and margarine that cooks in the microwave. Also I make microwave scalloped potatoes and a lasagna/tomale in the microwave made with gluten-free tortilla chips or cooked slices of potato. You can make a “white gravy” and use crumbled tofu in place of cheese but you will want seasoning like season salt or Italian spices. This is good with gluten-free breakfast sausage in it. I cook mainly in a StoneWave microwave cooker pot or a bigger wide onion soup cup with a vented lid. I also make a poutine with potatoes cooked 4 minutes in the microwave, sliced into thick sticks and then cooked 30 minutes in the toaster oven.

When I was vegan I made oat/rice milk spiked with a little non-dairy creamer. Now I use powdered coconut milk from the Carribian aisle at the super market if I’m not using cow’s milk. If you miss cheese you can make a nacho cheeze by boiling 2 parts potato and one part carrot then draining and blending with a bullet blender or immersion wand but it gets so sticky you will burn out the motor if you don’t add some water... to this you add nutritional yeast for the cheezy flavor. I have also added dijon mustard, miso paste, lemon juice, mirin, etc to give a bit of tang to it. Adding sriracha makes a nice spicy cheeze sauce. Vegan sour cream and cream cheeze can be made with ground unsalted cashews but they are not cheap. Cashews make the richest nut milk too, more like cream. I had to cut mine with oats or rice. For cheap meat substitute you can use canned chickpeas or look up on YouTube how to make vegan chicken from tofu... you can press extra firm tofu then bake it and then marinate it in chicken broth or vegan broth and then cook it as you would chicken. For me this is cheaper than real chicken. I used to make tofu ‘ham’ and tofu ‘beef’ using broth and tofu “cheese slices” by marinating tofu slices in nutritional yeast and miso etc. Look up vegan feta cheese made of tofu. That is the easiest fake cheese.

One last thing... for rice flour, nutritional yeast, tapioca etc. look for a Bob’s Red Mill display at the grocery store or health food store or check on Amazon. Red Mill also makes gluten-free mixes for hot cereal, pizza dough, pancakes, brownies etc. but I just buy the plain gluten-free flours to use in microwave “baking”. It's a cool company, when Bob turned 80 he said he had enough money and gave the company to the workers irc.

Apple sauce used sparingly can help. I find the addition of a little instant mashed potato flakes can make GF bread much fluffier. A small amount of instant GF oats can make a softer crumb. I have found Earth’s Own oat milk has Gellan Gum in it which was unfamiliar to me but is adding a good rise and light texture to my bread. Rye is a bit heavy, I would add some sorghum or brown rice or teff flour. You probably want a gel of some sort for a yeast bread though I usually don’t bother now. You make a “flax egg” or “chia egg” or “psyllium husk egg”.

Not healthy necessarily but very convienient are the GF bread recipes in https://www.amazon.com/Gluten-Free-Five-Minutes-Recipes-Muffins/dp/0738214620

My everyday sandwich solution is Venezuelan arepas.
https://www.allrecipes.com/recipe/238510/homemade-arepas/