Thanks for the recipe! As a celiac I am really curious to try these. (also ps: try the gluten free ones from Old El Paso. They are amazing and don't crumble at all. They're soft both warm and cold and taste great)
So, I don’t have Celiac but I do have other dietary restrictions and I legit teared up watching you and Chris working so hard to make something delicious for Lo. Her expression when she felt/tasted the tortilla was priceless. You are so kind and considerate. Also, I need to try that corn immediately. 🌽 Love you, Rach, Christopher, and Lo! 💜
She messed up though when she was mixing the flour. She Incorporated a wooden spoon to stir the mixture and I'm pretty sure it wasn't a brand new spoon. Wooden surfaces are very porous and if they have been used before for food that contain gluten then they should never be used for food that is gluten free because you cannot fully clean out the gluten from a wooden spoon or a wooden surface. So the mixture that she is creating has now been cross-contaminated and should not be served to someone who has to be gluten free.
As an Italian I always start with my sauce on the bottom of my dish. I'm thinking putting the oil on the bottom made your "noodles" crunchy. lol. Also when I make mine I definitely use more sauce.
Yes def sauce on the bottom. I would also put the sauce on top of the noodles, then moz, then ricotta and repeat just to give the noodles a chance to cook a bit more to avoid crunchy noodles. I think I'll have to give this a try now it's gotten me curious!
She wasn't as careful as she should have been because she used a wooden spoon that she used before and that is a red flag and never should have been done. She should have used either a brand new wooden spoon that it had never been used before or a metal spoon. Anything made out of wood is extremely porous and if you have used that before for food that contains gluten then you cannot ever use that for gluten-free food. This food that you have prepared for your sister is no longer gluten free and you should not serve that to your sister cuz she will get sick. It has now been cross-contaminated with a used wooden spoon. 😲
This is a good point, however celiac is not like having an anaphylactic reaction. Studies have shown there is very little cross contamination even when a celiac shares a toaster with a gluten tolerant person, so a washed spoon represents no danger.Rachel is very aware and should be commended for all the care she takes….but you bring up a point that helps keep people thinking, and thats always a good thing
@@lisaflower5994I don’t think that’s true. My friend has a genuine gluten allergy. We went for gluten free pizza, and she had an anaphylactic reaction while driving on the highway leaving the restaurant because they bake the gluten free pizza in the same oven as the regular pizza. A single crumb of flour puts her in anaphylaxis. Luckily she keeps an epi pen with her at all times.
Watching this video makes so happy as someone with Celiac disease. I have family who thinks I’m being “so dramatic” about how much cross contact really effects me, so I don’t eat with them or accept food from them. Seeing how seriously you’re taking cross contact warms my heart. You’re a great ally to those of us that can’t have gluten! Also, I have been known to shout at my family “Don’t gluten my jar of sauce/bag of chips etc” lol. We call it that too.
Trying to explain cross contamination to a person without food allergies/sensitivities and intolerance is frustrating! Silicone and plastics dishes can absorb the problematic foods and cause a reaction. I switched all my stuff to stainless steel to help.
@@tiffanymoore3182 I always say that it’s really difficult to wrap your head around the gluten free or food allergies lifestyle unless it is your lifestyle. The family in question, though, on multiple occasions have waited until they’ve convinced me the food was safe and I’ve taken a bite to tell me they’ve added a little gluten and “you’ll be fine, don’t worry about it” 🙄🙄🫠
@@hannahreynolds7611 It seems so straightforward to us, but those that aren’t gluten free for medical purposes can’t seem to wrap their heads around it. It’s frustrating. I am happy, though, that there are people like Rachel who do understand and take cross contact seriously. They are unfortunately hard to come by in my experience.
My ex sister in law is a cook and she specialized in "healthy cuisine" like vegan , diabetic and gluten free food... Still, she would make oat cookies and call them gluten free, she would tell me "just try a little bit of this non-gluten free dish, a little bit won't hurt"... Yes! It will!... A few weeks ago I saw her and she was like, I'm cooking for you tomorrow, is there something you don't like? My response was "as long as there's no gluten in it I'm fine" ..."oh! Are you still doing that?"... Right... I stopped being celiac after a couple of years. Really frustrating seeing someone make her living out of that and still not being able to get her head around it. Her argument was that I don't have celiac disease because I don't have a near death experience after eating gluten... Severe migraines, nausea and vomiting, rapid weight loss, extreme fatigue, depression, psoriasis and so many other symptoms apparently are not enough
A small tip for sprinkling the coco powder more evenly: Put some uncooked rice (~ 2 tablespoons) in the sieve and add the coco powder. It helps for the coco powder to go slower through the sieve and you get a more even result :)
For the tiramisu french toast I'd go with sweetened whipped cream cheese (a little powder sugar mixed into whipped cream cheese) or mascarpone. When I make Bigger Bolder Baking's 10 minute tiramisu I use whipped cream cheese and a little sour cream (mascarpone cheese is hard to find here) and it tastes spot on.
Watching Rachel being so happy for Lo over the discovery of her tortillas is just heart warming 🥰 that just embodies happiness and family and friendship 💚
I love the relationship you have with your in-laws! I wish mine were as accepting. I used to get a lot of eye rolling and defensiveness when I used to ask how it was made and what are the ingredients to make sure it's GF. I had to give up and just bring my own food.
I applaud your efforts and understanding to keep everything GF so much.. That's love right there! Lo's face at taking the whole plate of wraps is something anyone GF has felt when someone makes something just for you 💕
❤❤❤ everything about this video. Especially when you put a halo on Chris's face, he made the same joke as you, and Lo's reaction to those tortillas!! Thank you for putting this out. What a wholesome start to my Saturday. =)
I saw the ramen lasagna video the other day and laughed and was like "that's totally dorm room food right there". Also yes, I would very much put a bit of sauce in the bottom and cover it for most of the cooking time - even uncovered lasagna goes crispy!
As a vegetarian, I have been doing the corn ribs ALL summer. They are tough to cut but nice to eat! My Vegan brother in law really appreciated them as a fun/different option during a cookout. I still haven’t found the best way to cut them though. I always sharpen my knife before. I have never tried a hammer or rolling pin but will try next time! I am from New Hampshire USA so my summer cookout days are numbered!!
Love your videos. As an old lady, I am 70, (still don’t know when that happened) I have a couple suggestions. Use your hands to measure things. Usually your finger span from tip of thumb to little finger is about 8 inches and hand span across your palm, side to side, is about 4 inches. I can never find a ruler when I need one. I love watching your interactions with Christopher. Tell him there is an old lady in Georgia who is in love with him… no wait that is creepy. Never mind. I do love watching you cook and test stuff.. my condolences to you and your families on the loss of Her Majesty.
Mom of a celiac- Love the effort to not cross contaminate! ❤ TIP don’t use porous kitchen tools (wood, plastic, stone) because they cross contaminate especially when heated. Also don’t use convection in the oven because it circulates the gluten.
For the lasagna, I would probably pass them under the tap once, very quickly, before placing them in the pyrex dish and then I would put the sauce directly on them and then the ricotta and then the mozzarella. I think it would work better that way because they would absorb flavour from the sauce!
Those torilla look fantastic, I find the problem with GF foods is the lack of gluten means things like wraps crumble and fall apart....I need to try those
You are the sweetest! The genuine happiness it brought you to make those gluten free tortillas, the excitement of how well they turned out, and the joy to see Lo enjoying them was so heart warming! 💗💕
You could try to put a damp towel over the rolling pin and put a medium heat iron on it. That’s what I do on my wooden floor, when I scratched it during „redecorating“ on my own 😅🤷♀️🙃 It might work, too. Thanks for your great content 🖤
I just want to say how thankful I am for your videos! It is such a relief to get a mental break even for a bit after hurricane Ian. I have been watching for years and love your content!
Thanks for posting the recipe for the gluten free tortillas. I have family and friends that are GF and I'm always looking for items to make when we get together.
Hi I always start with sauce on the bottom of Lasagnethe 1st layer :), and the french toast I think espresso and then Marscapone mixed with whip cream and a little powder sugar would fix this. I am inspired to make the french toast now lol Always a pleasure watching your video's Thank you
Your videos just make me happy! I love that you try new things. The way that you care about not gluten-ing stuff for SIL is wonderful. I have a hubby with allergies (carries an epipen) it’s so lovely when family understands. How exciting to discover a way to give her back a “tortilla experience.
My sister has recently gone gluten free. She says that all the bread sux. I'm going to make these for her. Thank you Rachel and Chris for making these! 😍😍
I can’t express how much it means to me that Chris’ family also has celiac and just how serious you guys take it. I was diagnosed in fall 2018 and it was very hard for my family to convert over. Instead of making gravy’s and such with cornstarch, they would make only a portion that I could eat. It made me feel outcast and different. I wish I had friends as accepting as you all. Thank you for the recipe. I would deeply appreciate if you guys did a video talking about the best and worst gluten free products his family has found (maybe for May seeing as it is Celiac Disease Awareness month)
Great video, I know Rachel loves life tested out using psyllium husk powder for tortillas and it worked so well and gluten free so might be worth trying perhaps. I love all your videos ❤❤❤
The tiramisu French toast could absolutely have been better! As soon as you said yoghurt I literally screamed "nooooo!" I'll definitely be trying that with sweetened cream/ cream cheese or marscapone.
As someone who has also been Celiac for the last 6 years, i can attest that it is tough! You should do a whole taste test video for gluten free recipes and let us know what works!
I ❤u lol 😂 thank u for adding the recipe for the gluten free tortillas as they looked so good and I can’t stand the shop gluten free products so I always try new recipes xxx ❤
I’ll be trying those wraps this week…having had more than a few #sad lunches in the last few years since I had to go gluten-free. Thanks for testing so I don’t have to. I can’t tell you how many ‘amazing’ gluten-free recipes that have turned out as vaguely tasty cardboard. Tested by people who haven’t had the gluten version in decades! You’re the best as always
As a Celiac I have found the tortilla's from Old El Paso (the gluten free labeled ones) are absolutely the best! They are so soft and don't crumble at all like most gluten free ones do, they have a normal texture and even my non-celiac relatives love these! They are rather small compared to some others, but there's 7 or 8 (I'm not sure exactly) in a pack and with 2 Celiacs in the house here 1 pack is always enough for both of us to eat how much we want.(I really can't compare to the non gluten free versions because I have been a celiac for around 15 years and I was so young I honest can't remember a thing from before) I think I might try the ones you made as well. They seem like they'd work great too!
I’m some what new to your channels and content. Have been watching for the passed month, so don’t know if anyone has said this before. But just gotta say, I love your relationship with your sisters in law. You guys seem like sisters sisters 🙌🏼🙌🏼
If you want a stronger coffee flavor, add some espresso powder to the sugar, just a tad to your taste, before mixing with the wet ingredients. I've also put heavy cream in the batter too instead of milk for a richer flavor.
I LOVE CORN RIBS. I make the corn ribs all the time, and yes, you do have to use a hammer. The recipe I saw on TikTok and use is: 1-3 corn stalks Melted butter to brush onto the corn Mix together: 2 tbsp olive oil 1 tsp lemon pepper 1/2 tsp garlic powder 1/2 tsp chili powder 1/2 tsp black pepper Pinch of salt Pop into air fryer at 400F for 10 minutes. Flip at 5 minutes. If you want the kids to like it, just sub the chili powder with something else or get rid of it.
For the tiramisu try sweet mascarpone and espresso powder. The ramen one, if you made the changes you talked about but just used oven ready lasagna sheets, it would take the same amount of time
Def need to know where to buy that sweat pant and sweat shirt set your sister in law has on!! 😊 who doesn’t live for a quality and comfy set- it just looks like it’d be amazing 🤩
Psyllium (both husk and fiber) is the best substitute for making any dough (also works great for low carb/gluten free bread, can share the recipe if you want). It gives that elasticity and airiness to dough if used right. Just a warning, and maybe you already know, but make sure when you eat psyllium husk/fiber to drink at least 1-2 glasses of water per 1/2 tbsp/4 grams of psyllium as you’ll get constipated quickly when not doing so (my husband found out the hard way 💩). It works great as a substitute for fibers when going without/low carbohydrates but only when drinking enough.
As someone who hasn't had gluten in almost 10 yrs, you NEEEEED to try Let Them Eat Gluten Free Cake's GF Focaccia bread. It will blow your mind and change your life - but you have to make her flour blend...so, so worth it and you won't believe it's gluten free!!!
Just a tip when making lasagne, traditionally instead of ricotta you use béchamel sauce- which is flour cooked with butter and a bit of nutmeg and my mom used to add some cheese and salt and pepper, and then instead of tomato sauce you use Bolognese which is tomato sauce with beef and vegetables and basil and bacon sometimes or liver and oregano and wine etc. anyway I hoped this helps
I think with some adjustments that tiramisu French toast could be really really good. Use a different bread, flavored coffee/frapp, put the cocoa powder and some cinnamon in some Greek yogurt instead of on top, with a drizzle of caramel and/or maple syrup. Yum 😋
For the corn, no need to slice it like that, I do a similar coating on the full ears, wrap each in foil, and put them in the oven for about 30 minutes. Also works great on the grill! If you must cut the corn, cut the base & tip off so they are both flat, put the corn vertical on its base, then cut down. Then each half can be cut easily. No damaged rolling pins!
Oh, for gluten-free stuff, I have yet to find an alternative for saltine crackers! I'll have to try this tortilla, but I'm still on the hunt for the crackers.
Here's the gluten free tortilla recipe!! theloopywhisk.com/2021/07/29/easy-gluten-free-flour-tortillas/
I totally felt Lo’s reaction!! I have a million sad-lunch stories and neeeeeed to try these wraps!
She has a lot of GF recipes that are this wow worthy- she's a gift to the GF world
@@MrsMajorHoff i agree! she's my favorite GF resource
Thanks for the recipe! As a celiac I am really curious to try these. (also ps: try the gluten free ones from Old El Paso. They are amazing and don't crumble at all. They're soft both warm and cold and taste great)
ooww was literally looking for this
So you don’t gluten her - and she doesn’t nut you! You two are adorable sisters-in-law!!! 💜🎉💜
So, I don’t have Celiac but I do have other dietary restrictions and I legit teared up watching you and Chris working so hard to make something delicious for Lo. Her expression when she felt/tasted the tortilla was priceless. You are so kind and considerate. Also, I need to try that corn immediately. 🌽 Love you, Rach, Christopher, and Lo! 💜
She messed up though when she was mixing the flour. She Incorporated a wooden spoon to stir the mixture and I'm pretty sure it wasn't a brand new spoon. Wooden surfaces are very porous and if they have been used before for food that contain gluten then they should never be used for food that is gluten free because you cannot fully clean out the gluten from a wooden spoon or a wooden surface. So the mixture that she is creating has now been cross-contaminated and should not be served to someone who has to be gluten free.
As an Italian I always start with my sauce on the bottom of my dish. I'm thinking putting the oil on the bottom made your "noodles" crunchy. lol. Also when I make mine I definitely use more sauce.
I was always told sauce first too! Very strange to do pasta first
Yes def sauce on the bottom. I would also put the sauce on top of the noodles, then moz, then ricotta and repeat just to give the noodles a chance to cook a bit more to avoid crunchy noodles. I think I'll have to give this a try now it's gotten me curious!
Exactly. When she assembled this, I thought how is the ramen going to cook? There's not enough moisture. More sauce would definitely hekp.
That's how I do it too. I hate when the pasta is so crunchy it's inedible.
yep!!! sauce is the only way to go
I love and appreciate how dedicated you are to keeping your sister safe. it's hard in this GF life and people like you brighten our day!
Agree! My son has Celiac and I’m so thankful for people that are so considerate.
Same!! My dad has Celiac, I know how careful you have to be!
She wasn't as careful as she should have been because she used a wooden spoon that she used before and that is a red flag and never should have been done. She should have used either a brand new wooden spoon that it had never been used before or a metal spoon. Anything made out of wood is extremely porous and if you have used that before for food that contains gluten then you cannot ever use that for gluten-free food. This food that you have prepared for your sister is no longer gluten free and you should not serve that to your sister cuz she will get sick. It has now been cross-contaminated with a used wooden spoon. 😲
This is a good point, however celiac is not like having an anaphylactic reaction. Studies have shown there is very little cross contamination even when a celiac shares a toaster with a gluten tolerant person, so a washed spoon represents no danger.Rachel is very aware and should be commended for all the care she takes….but you bring up a point that helps keep people thinking, and thats always a good thing
@@lisaflower5994I don’t think that’s true. My friend has a genuine gluten allergy. We went for gluten free pizza, and she had an anaphylactic reaction while driving on the highway leaving the restaurant because they bake the gluten free pizza in the same oven as the regular pizza. A single crumb of flour puts her in anaphylaxis. Luckily she keeps an epi pen with her at all times.
Watching this video makes so happy as someone with Celiac disease. I have family who thinks I’m being “so dramatic” about how much cross contact really effects me, so I don’t eat with them or accept food from them. Seeing how seriously you’re taking cross contact warms my heart. You’re a great ally to those of us that can’t have gluten!
Also, I have been known to shout at my family “Don’t gluten my jar of sauce/bag of chips etc” lol. We call it that too.
Trying to explain cross contamination to a person without food allergies/sensitivities and intolerance is frustrating! Silicone and plastics dishes can absorb the problematic foods and cause a reaction. I switched all my stuff to stainless steel to help.
@@tiffanymoore3182 I always say that it’s really difficult to wrap your head around the gluten free or food allergies lifestyle unless it is your lifestyle. The family in question, though, on multiple occasions have waited until they’ve convinced me the food was safe and I’ve taken a bite to tell me they’ve added a little gluten and “you’ll be fine, don’t worry about it” 🙄🙄🫠
@@hannahreynolds7611 It seems so straightforward to us, but those that aren’t gluten free for medical purposes can’t seem to wrap their heads around it. It’s frustrating. I am happy, though, that there are people like Rachel who do understand and take cross contact seriously. They are unfortunately hard to come by in my experience.
@@pamiudoff7883 that’s next level fucked up like im sorry what??? you’ll be fine? literally vaporize out of my presence
My ex sister in law is a cook and she specialized in "healthy cuisine" like vegan , diabetic and gluten free food... Still, she would make oat cookies and call them gluten free, she would tell me "just try a little bit of this non-gluten free dish, a little bit won't hurt"... Yes! It will!... A few weeks ago I saw her and she was like, I'm cooking for you tomorrow, is there something you don't like? My response was "as long as there's no gluten in it I'm fine" ..."oh! Are you still doing that?"... Right... I stopped being celiac after a couple of years.
Really frustrating seeing someone make her living out of that and still not being able to get her head around it.
Her argument was that I don't have celiac disease because I don't have a near death experience after eating gluten... Severe migraines, nausea and vomiting, rapid weight loss, extreme fatigue, depression, psoriasis and so many other symptoms apparently are not enough
Do the corn ribs in your airfryer. That's the only way I do corn now, it gets browned and gorgeous in 15 minutes, and no BBQ required!
What temp do you use?
@@sweetmissirish I'm in the UK so our temps are Celsius. I use 200 and 15 minutes gets the corn nicely browned.
A small tip for sprinkling the coco powder more evenly:
Put some uncooked rice (~ 2 tablespoons) in the sieve and add the coco powder. It helps for the coco powder to go slower through the sieve and you get a more even result :)
That's such a great tip thank you!!
I use a “tea-sifter”, the regular “claw” ones from IKEA. Works great and much more controllable.
Wow what a great tip!! Thank you
Great tip!
It makes me so happy that the tortillas worked out so well!!! I'm not Celiac or related to anyone that is, but it warms my little heart 🥹
Can you make a video of your go to recipes that your family eats regularly??
Chris's tiny smirk over the K/Corn joke 😂
For the tiramisu french toast I'd go with sweetened whipped cream cheese (a little powder sugar mixed into whipped cream cheese) or mascarpone. When I make Bigger Bolder Baking's 10 minute tiramisu I use whipped cream cheese and a little sour cream (mascarpone cheese is hard to find here) and it tastes spot on.
This is exactly what I was thinking; you should use mascarpone or cream cheese, not yogurt. Also, espresso instead of just black coffee would be best.
I was just coming here to say mascarpone
Good advice!❤
Watching Rachel being so happy for Lo over the discovery of her tortillas is just heart warming 🥰 that just embodies happiness and family and friendship 💚
I love the relationship you have with your in-laws! I wish mine were as accepting. I used to get a lot of eye rolling and defensiveness when I used to ask how it was made and what are the ingredients to make sure it's GF. I had to give up and just bring my own food.
Your dedication to keeping things celiac-safe is just amazing. I wish my family were as careful!
rolling your dough on parchment paper works great! Then just plop in in the pan parch side up and peel it off 🙂
Same! Especially GF doughs, they stick to everything!
This!!!
Every time Chris is in a video, I get reminded how great he is. 😂 He is hilarious. A precious bean to be protected at all costs.
Definitely making those corn ribs!! Husband peeks over my shoulder at the video and goes oooo you gonna make that? 🤣🤣
I am just excited that Chris and you know the difference between Naan and Roti. As an Indian person this makes my heart happy lol.
Yeeeees!! 10 points to Chris for mentioning one of my fave bands KoRn 😄🤘
I applaud your efforts and understanding to keep everything GF so much.. That's love right there! Lo's face at taking the whole plate of wraps is something anyone GF has felt when someone makes something just for you 💕
❤❤❤ everything about this video. Especially when you put a halo on Chris's face, he made the same joke as you, and Lo's reaction to those tortillas!! Thank you for putting this out. What a wholesome start to my Saturday. =)
Those tortillas look amazing! I've only been gluten free for 9 months and I miss a good tortilla. I may need to try these!
My favorite channel is "how to cook smarter" for Gluten free recipes.
@@melissaweyrick5311 I'll have to check that channel out!
I saw the ramen lasagna video the other day and laughed and was like "that's totally dorm room food right there". Also yes, I would very much put a bit of sauce in the bottom and cover it for most of the cooking time - even uncovered lasagna goes crispy!
Rachel making prison Lasagna so innocently is hilarious.
As a vegetarian, I have been doing the corn ribs ALL summer. They are tough to cut but nice to eat! My Vegan brother in law really appreciated them as a fun/different option during a cookout. I still haven’t found the best way to cut them though. I always sharpen my knife before. I have never tried a hammer or rolling pin but will try next time! I am from New Hampshire USA so my summer cookout days are numbered!!
I would like to request a BBQ Corn showdown: grilled, oven baked, air fried
Love your videos. As an old lady, I am 70, (still don’t know when that happened) I have a couple suggestions. Use your hands to measure things. Usually your finger span from tip of thumb to little finger is about 8 inches and hand span across your palm, side to side, is about 4 inches. I can never find a ruler when I need one. I love watching your interactions with Christopher. Tell him there is an old lady in Georgia who is in love with him… no wait that is creepy. Never mind. I do love watching you cook and test stuff.. my condolences to you and your families on the loss of Her Majesty.
Loving the Alvin Zhou vibes going with the French toast cooking!
The dancing man to the tune of the microwave made me laugh WAY harder than I probably should have. 😂😂
I'm so glad you recorded Lo's reaction, you can't fake that level of surprise.
Mom of a celiac- Love the effort to not cross contaminate! ❤
TIP don’t use porous kitchen tools (wood, plastic, stone) because they cross contaminate especially when heated. Also don’t use convection in the oven because it circulates the gluten.
For the lasagna, I would probably pass them under the tap once, very quickly, before placing them in the pyrex dish and then I would put the sauce directly on them and then the ricotta and then the mozzarella. I think it would work better that way because they would absorb flavour from the sauce!
Love you protecting your sister-in-law from gluten… very caring💕. I cant eat gluten (celiac disease) and people don’t always take it seriously.
Those torilla look fantastic, I find the problem with GF foods is the lack of gluten means things like wraps crumble and fall apart....I need to try those
"Take your Celiac to work day." 🤣🤣🤣
You are the sweetest! The genuine happiness it brought you to make those gluten free tortillas, the excitement of how well they turned out, and the joy to see Lo enjoying them was so heart warming! 💗💕
You could try to put a damp towel over the rolling pin and put a medium heat iron on it.
That’s what I do on my wooden floor, when I scratched it during „redecorating“ on my own 😅🤷♀️🙃
It might work, too.
Thanks for your great content 🖤
thank you for this tortilla recipe, i made some tonight, so good, amazing
Corn Ribs are one of my favorite finds! Air Fryer totally makes them perfect!
There’s a great recipe for them; there’s no BBQ seasoning in them - they’re Mexican themed with Cotija cheese on top and mayo. Must try!!
I just want to say how thankful I am for your videos! It is such a relief to get a mental break even for a bit after hurricane Ian. I have been watching for years and love your content!
Thanks for posting the recipe for the gluten free tortillas. I have family and friends that are GF and I'm always looking for items to make when we get together.
Hi I always start with sauce on the bottom of Lasagnethe 1st layer :), and the french toast I think espresso and then Marscapone mixed with whip cream and a little powder sugar would fix this. I am inspired to make the french toast now lol Always a pleasure watching your video's Thank you
Your videos just make me happy! I love that you try new things. The way that you care about not gluten-ing stuff for SIL is wonderful. I have a hubby with allergies (carries an epipen) it’s so lovely when family understands. How exciting to discover a way to give her back a “tortilla experience.
My sister has recently gone gluten free. She says that all the bread sux. I'm going to make these for her. Thank you Rachel and Chris for making these! 😍😍
I make my sister a gluten free Victoria sponge that she loves and I can definitely relate to the constant hand washing! Celiac disease is no joke
I can’t express how much it means to me that Chris’ family also has celiac and just how serious you guys take it. I was diagnosed in fall 2018 and it was very hard for my family to convert over. Instead of making gravy’s and such with cornstarch, they would make only a portion that I could eat. It made me feel outcast and different. I wish I had friends as accepting as you all. Thank you for the recipe. I would deeply appreciate if you guys did a video talking about the best and worst gluten free products his family has found (maybe for May seeing as it is Celiac Disease Awareness month)
Great video, I know Rachel loves life tested out using psyllium husk powder for tortillas and it worked so well and gluten free so might be worth trying perhaps.
I love all your videos ❤❤❤
The dancing emoji was a brilliant add on had to say that 😂❤️
It made me giggle!!😂🕺
Why is it every time she says "it's corn" i start cracking up. Love you for this😆
The tiramisu French toast could absolutely have been better! As soon as you said yoghurt I literally screamed "nooooo!" I'll definitely be trying that with sweetened cream/ cream cheese or marscapone.
Lol I love that song, 🌽 it’s now my current ringtone 😂
You and your sister are so cute, I didn’t know about this corn song but kept cracking up lol
As someone who has also been Celiac for the last 6 years, i can attest that it is tough! You should do a whole taste test video for gluten free recipes and let us know what works!
Oooo or do a panel of gluten free and regular judges! Idk i just think it would be fun!
You could also do a video testing gluten free cookies or gluten free snacks. So many possibilities!
I just love how this channel feel like safe place...
That corn looks awesome!! 💛💛🍁🍂
We did our corn ribs in the airfryer and they were definitely still juicy and tender. The wraps looked good!
Those corn ribs look delicious 🤤
Totally reminded me of The Office when Michael chokes on the powder from Pam’s trash tiramisu 😂.
Lo needs to get King Arthur brand products. They. Are. Amazing! Schaar bread is like sour dough! Game changing for a celiac!
I ❤u lol 😂 thank u for adding the recipe for the gluten free tortillas as they looked so good and I can’t stand the shop gluten free products so I always try new recipes xxx ❤
I love watching you guys! 💕 watching from South Africa 🇿🇦🇿🇦🇿🇦🇿🇦
Me too! 🇿🇦❤
Good homemade corn tortillas won’t crumble either! I look forward to your videos every Saturday. 😅
The corn kid would love my town! We have full on Cornfest every year, and it's going on right now! 76 years strong.
Definitely trying out the tortilla recipe!! Thanks so much! 😃
I have a tapas restaurant near me that did a “Mexican style elote” corn rib as a special around Cinco de Mayo and they were INCREDIBLE.
If you use the whisk attachment it works better for shredding chicken. Take it from a home chef and cake decorator!
Rachel is such a gift!
I have questions. Do you have flour tortillas in Canada? Do you eat your corn tortillas cold? For me, when I warm them up they don’t crumble.
I wonder if you dipped the ramen blocks in sauce if it would insulate them enough to not get too crunchy. If I make it I think that's what I'll try.
I’ll be trying those wraps this week…having had more than a few #sad lunches in the last few years since I had to go gluten-free. Thanks for testing so I don’t have to. I can’t tell you how many ‘amazing’ gluten-free recipes that have turned out as vaguely tasty cardboard. Tested by people who haven’t had the gluten version in decades! You’re the best as always
As a Celiac I have found the tortilla's from Old El Paso (the gluten free labeled ones) are absolutely the best! They are so soft and don't crumble at all like most gluten free ones do, they have a normal texture and even my non-celiac relatives love these! They are rather small compared to some others, but there's 7 or 8 (I'm not sure exactly) in a pack and with 2 Celiacs in the house here 1 pack is always enough for both of us to eat how much we want.(I really can't compare to the non gluten free versions because I have been a celiac for around 15 years and I was so young I honest can't remember a thing from before)
I think I might try the ones you made as well. They seem like they'd work great too!
I make my Corn Ribs in my Air Fryer, they are so good , I marinate for several hours . So good .
I’m some what new to your channels and content. Have been watching for the passed month, so don’t know if anyone has said this before. But just gotta say, I love your relationship with your sisters in law. You guys seem like sisters sisters 🙌🏼🙌🏼
Can I have complete recipe for wraps? Missed flour and water amount.. How long did you have to knead it (or Chris ;) ) and cook per side?
The creator of the GF tortillas has a cookbook. I highly recommend it!! So many great recipes!
I would absolutely DIE for a cocktail trend episode with you and Christopher…
I was seriously so happy for Lo
If you want a stronger coffee flavor, add some espresso powder to the sugar, just a tad to your taste, before mixing with the wet ingredients. I've also put heavy cream in the batter too instead of milk for a richer flavor.
I would use brioche for the French toast and espresso powder with eggs and cream. And a sweetened mascarpone filling.
Ohmygeezus!!!! I need those corn ribs in my life!!!🔥🌽🤯
6:59 “Beauti-bowl” 😂💛
i haven't had gluten in almost 10 years - i'm DEFINITELY going to have to try those!!!!! what is the recipe?
Best part of Saturdays 😭😭
I LOVE CORN RIBS.
I make the corn ribs all the time, and yes, you do have to use a hammer.
The recipe I saw on TikTok and use is:
1-3 corn stalks
Melted butter to brush onto the corn
Mix together:
2 tbsp olive oil
1 tsp lemon pepper
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp black pepper
Pinch of salt
Pop into air fryer at 400F for 10 minutes. Flip at 5 minutes.
If you want the kids to like it, just sub the chili powder with something else or get rid of it.
For the tiramisu try sweet mascarpone and espresso powder. The ramen one, if you made the changes you talked about but just used oven ready lasagna sheets, it would take the same amount of time
Def need to know where to buy that sweat pant and sweat shirt set your sister in law has on!! 😊 who doesn’t live for a quality and comfy set- it just looks like it’d be amazing 🤩
Glad Christopher listened to my complaint and returned with a LOTR shirt 🤣🤣
The little pop up of Paprika made me so happy 😂
I had a different recipe for the corn but it is amazing
Psyllium (both husk and fiber) is the best substitute for making any dough (also works great for low carb/gluten free bread, can share the recipe if you want). It gives that elasticity and airiness to dough if used right. Just a warning, and maybe you already know, but make sure when you eat psyllium husk/fiber to drink at least 1-2 glasses of water per 1/2 tbsp/4 grams of psyllium as you’ll get constipated quickly when not doing so (my husband found out the hard way 💩). It works great as a substitute for fibers when going without/low carbohydrates but only when drinking enough.
Hi Rachel.
Your nail polish is absulately pretty. Could you tell me the brand and exact colour?
Thankyou❤
As someone who hasn't had gluten in almost 10 yrs, you NEEEEED to try Let Them Eat Gluten Free Cake's GF Focaccia bread. It will blow your mind and change your life - but you have to make her flour blend...so, so worth it and you won't believe it's gluten free!!!
What brand of GF flour mix did you use? I'm user to Bob's but noticed that was on your side pick of smelly ones. I'd love to find a good brand.
Just a tip when making lasagne, traditionally instead of ricotta you use béchamel sauce- which is flour cooked with butter and a bit of nutmeg and my mom used to add some cheese and salt and pepper, and then instead of tomato sauce you use Bolognese which is tomato sauce with beef and vegetables and basil and bacon sometimes or liver and oregano and wine etc. anyway I hoped this helps
I teared up watching Lo enjoying that rap. god why am I like this!!! 😭
I think with some adjustments that tiramisu French toast could be really really good.
Use a different bread, flavored coffee/frapp, put the cocoa powder and some cinnamon in some Greek yogurt instead of on top, with a drizzle of caramel and/or maple syrup. Yum 😋
For the corn, no need to slice it like that, I do a similar coating on the full ears, wrap each in foil, and put them in the oven for about 30 minutes. Also works great on the grill!
If you must cut the corn, cut the base & tip off so they are both flat, put the corn vertical on its base, then cut down. Then each half can be cut easily. No damaged rolling pins!
Oh, for gluten-free stuff, I have yet to find an alternative for saltine crackers! I'll have to try this tortilla, but I'm still on the hunt for the crackers.
I JUST got the Corn song out of my head 🤣😩
👀😱 when the cocoa hit the toast 🤣😂