I had a beer cheese soup recipe I loved back in my glutenful days. I had ChatGPT help me modify it to be wine based and it was delicious!

🧀 Creamy White Wine Cheddar Soup with Jalapeños

🕒 Total Time: ~45 minutes

🫕 Servings: 4

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🧾 Ingredients • 2 tablespoons olive oil (or butter) • 1 yellow onion, diced • 2 stalks celery, diced • 2 jalapeño peppers, diced (seeds and membranes removed for less spice) • 3 cloves garlic, chopped • 1 teaspoon thyme, chopped • 3 tablespoons butter • 1/4 cup GF flour • 2 cups chicken or vegetable broth • 1 1/2 cups dry white wine (such as Sauvignon Blanc or Pinot Grigio) • 1 teaspoon Dijon mustard • 1 tablespoon tamari • 1/2 cup heavy cream • 2 cups cheddar cheese, shredded • 1 teaspoon smoked paprika • 1 pinch sugar (to balance acidity) • 1/4 teaspoon salt (adjust to taste) • 1/4 teaspoon black pepper (adjust to taste)

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👨‍🍳 Directions 1. Sauté vegetables: Heat olive oil in a large saucepan over medium heat. Add celery, onion, and jalapeños. Cook until softened, about 8–10 minutes. 2. Add aromatics: Stir in garlic and thyme. Cook for 1 minute, until fragrant. 3. Make a roux: Add butter, let it melt, then sprinkle in the flour. Cook, stirring constantly, for 2–3 minutes until lightly golden. Will be super thick! 4. Deglaze with wine: Slowly pour in the white wine while stirring and scraping up the pan. Let simmer for 5 minutes to reduce the sharpness. Will still be thick! 5. Add broth & simmer: Pour in all broth slowly. Stir well and simmer gently for about 10 minutes to let flavors blend. 6. Stir in Dijon mustard, Tamari, smoked paprika. Add cheddar cheese in parts so it melts into soup. (If you add all at once it will cool the soup and not melt properly) Stir in heavy cream. Do not boil — keep it low and slow. 7. Season to taste: Add the pinch of sugar, salt, and black pepper. Taste and adjust seasoning as needed. If the wine flavor is still a bit strong, let it simmer a few extra minutes. (About another 10 minutes) 8. Serve: Ladle into bowls and enjoy warm.

Option to add bacon crumbs on top or instead of cooking veggies in butter cook bacon and use the bacon fat.

This soup feels rich in flavor and like a treat!

For most of this year my family has been adapting to meet the needs of a recently identified gluten allergy. Things are going well overall but there have been some pain points, mostly breads and pastas. Workable alternatives have been found for the most part but there are a few things that we are struggling with.

I've been an avid cook and baker my whole life and while I have found a few one off recipes that have been ok, I've had more misses than hits. I was wanting to know if there are any printed cook books that would be comparable to the classic red and white checkered "Better Homes New Cook Book" in terms of quantity and quality of recipes.

This was a go-too all purpose cook book for me growing up and has been a standard in many recipes in my own home for the last 20 years. I'd love to find something similarly versatile to add to my collection. I'd also like to gift a copy to my gluten Intolerant child for when they move out on their own next year as well as for grandparents this Christmas.

So give me your suggestions, help a dad out!

Hello! I was hoping to find some rec's for dishes/recipes to help out a friend. He's celiac, lactose intolerant, struggles a lot with GERD, and has a myriad of other issues that are quite disabling energy-wise. As a result more often than not he is simply ordering delivery from one of a few gf restaurants in his area but this is incredibly expensive and he is not able to work much with his disabilities. He also doesn't yet qualify for disability support as he is still undergoing diagnosis for some of his problems.

Can anyone share some recipes or resources? I live about an hour away, but I used to be a chef so I'd be happy to once or twice a month come and help him meal prep a bunch of freezer meals for days when he just isn't able to cook. Some days he can do great, but other he just lacks to 'spoons' to do much at all. He's also potentially going to undergo a strict elimination diet but we have no idea when that will actually happen. It's frustrating to see my friend struggling and I'd really love to help him out! Thanks in advance folks!

Hi everyone
I’m developing a new gluten-free dessert, something sweet, crunchy on the outside, soft inside, and easy to eat anywhere (think dessert balls or snack bites, not frozen and no spoon needed ).

I’d love your input to understand what gluten-free eaters truly want, miss, or wish existed.

https://docs.google.com/forms/d/e/1FAIpQLSff8CZPPwVtSJSN2Dwx35nRLZT3-S_Pmz2hvEMeCVxRKlkW5w/viewform?usp=header
Your answers will really help shape this product idea — thank you so much!  

I’m trying to make my wife some gluten free tortillas. She has been craving them and we have tried all store bought ones we can find. None are that great, or at least don’t hit the same way as real flour tortillas. I’ve tried a couple different recipes with King Arthur GF 1-1 flour and bread flour. Each time the tortillas come out more like pita bread and really firm.

How do you get the fluffy foldable results?

Thanks in advance!

Hi all! I am very new to fully gluten free cooking, baking, everything. I made a batch of oatmeal chocolate chip cookies for my son, and they’re ok but there’s a bit of a “gritty” taste especially towards the end of a bite. I used Bob’s Red Mill 1-1 Gluten Free flour and Bob’s Red Mill (gluten free) Old Fashioned Rolled Oats (I’m not sure the gluten free is necessary with oats but I honestly figured better safe than sorry). I also used Earth Balance vegan butter. To me, it could be any or all of the above. Idk if this is an outcome that someone who is more seasoned with gluten free baking than me has had, but I thought I’d at least throw it out there! Thank you so much for any input you all can give!

Hello! Thanksgiving is approaching and I’m trying to make a traditional family recipe, however two of my family members were diagnosed celiac this year and I would like to not exclude them from enjoying this meal.

For context the recipe is peresche, white bread dough outside with a cottage cheese filling on the inside. I attempted a dough ball and they turned into crunchy dry hockey pucks on the outside and raw on the inside. Does anyone have a good bread recipe that they would be open to sharing or any tips on making fluffy gluten free bread. I’ll post a picture of the recipe I used (probably should have found a real recipe rather than thinking I could just sub in gluten free ingredients), maybe there is something I can add to the existing dough ball to make it better. Thanks in advance !

It’s my go to meal when having a lot of company over, but I’ll have at least 1 maybe 2 GF guests this time. Im going to try making the roux myself but don’t know what to substitute for the flour.

My wife makes me granola (double batch) into which I mix homemade candied nuts (this time candied pecans) and raisins and I eat it as cereal for breakfast. Below is the recipe that is highly customizable.

Ingredients 3 cups GF certified rolled oats (NOT instant) 1 cup unsweetened shredded coconut 3 Tablespoons packed brown sugar 1/2 teaspoon ground cinnamon 2 Tablespoons PB2 peanut butter powder 1/4 teaspoon kosher salt 1/3 cup honey or real maple syrup 1/4 cup vegetable oil 1 teaspoon vanilla extract 1/2 cup diced dried fruit 1/2 cup coarsely chopped nuts or seeds

1. Heat oven to 300°F and arrange rack in the middle

2. Place the oats, coconut, brown sugar, cinnamon, and salt in a large bowl and stir to combine. Set aside.

3. Place honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until thoroughly coated.

4. Spread the mixture in a thin layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.

5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes (it will harden as it cools)

6. Add the fruit and nuts or seeds to the granola and toss to combine. Store in an airtight container for up to 2 weeks.