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I'm your gluten-free friend who wants you to know that gluten-free does not mean taste-free, proving it through delicious gluten-free recipes and tips. 

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Feel free to email me at eatwithoutgluten@gmail.com

  • Sema Dibooglu


Happy belated New Years everyone! The last few weeks have been a blur, and I can't believe I'm already starting classes on Tuesday. The frenzy of the first week of school hasn't hit me yet--but I know as soon as I get to campus bright and early on Tuesday morning I' going to feel it. Today's recipe is a cute yet easy naturally gluten-free recipe. I love coconut macaroons, as they aren't too tricky to make yet they look like you put a lot of effort into them.

Ingredients 1 14 oz package of sweetened coconut flakes 1 cup sweetened condensed milk 1 pinch of salt 4 egg whites 1 teaspoon of vanilla extract 1/2 cup of semi-sweet chocolate chips (optional for dipping at the end) Procedure 1. Preheat your oven to 325 degrees Fahrenheit. 2. Separate your egg yolks from your egg whites. 3. Beat the egg whites in an electric mixer until they are firm. Add a pinch of salt to the egg whites while they're mixing. 4. In a separate bowl, mix together the coconut flakes, condensed milk, and vanilla extract. 5. Fold the egg whites into your mixture, and make sure everything is mixed together. 6. Line a flat baking pan with parchment paper. 7. Roll the mixture into balls and make sure they are placed at least one inch apart on your baking pan. 8. Bake it for 20-25 minutes or until the top begins to turn a golden brown.

Voila! You have coconut macaroons!

Enjoy!

-Sema


  • Sema Dibooglu


Have you attempted a baking recipe and ended up with a giant mess that didn’t look quite like the picture on the internet did? Well you’re not alone. I can guarantee that many bloggers have to attempt their recipes a few times to get the quantities and techniques just right. So if you’re ever discouraged, just remember that there are several factors to play when you’re baking. Whether it’s your oven or you forgot to add just one ingredient—you should never let it stop you from trying again.

When I tried to make these French Macarons the first time, I forgot to sift the flower and powdered sugar so my cookies turned out to be lumpy and cracked. The second time I attempted it, I made the cookies WAY too big and didn’t make the long enough, causing the bottom to stick to the pan and shell to fall off. I was so determined at this point that I attempted it a third time, and this time, it was perfect.

This just goes to show that if you are in any way discouraged and think that the bloggers just magically perfect every recipe that they attempt—keep in mind that what they post is always the final and best version. So now I present you with my French Macaron recipe—the one that actually worked.

Macaron Cookie

Ingredients

1 cup almond flour

2 cups powdered sugar

Pinch of Salt

3 room temperature eggs

Food coloring (optional)

¼ cup sugar

Procedure

  1. Make sure your eggs are at room temperature, the first time I tried the recipe I didn’t do that, and it didn’t quite work out well.

  2. Sift your almond flour and powdered sugar into a mixing bowl, and mix them together. Set the mixture aside.

  3. Separate your eggs whites from the yolks and beat them until they are fluffy and white, and add in a pinch of salt. Add the ¼ cup of sugar and beat the eggs until they achieve stiff peaks. Add in a dash of the food coloring of your choice and mix it in.

  4. Fold in the egg whites gradually into the almond flour/powdered sugar mixture. Ensure your mixture gets rid of any clumps, and this is crucial to achieve the smooth texture the macaron has.

  5. Add your mixture into a piping bag, and pipe one inch mounds onto parchment paper.

  6. Preheat your oven to 300 degrees F.

  7. Let your mounds sit out for about half an hour before you set them into the oven.

  8. Bake each tray separately for 20 minutes. This step is going to depend on your oven, but I found that about 20 minutes in one of the ovens I tried it in was enough, but it took longer to bake in another weaker oven.

  9. Let your macarons cool down before you pipe on the buttercream.

Macaron Filling

Ingredients

½ cup unsalted softened butter

1 cup powdered sugar

½ teaspoon vanilla

1 teaspoon milk

Procedure

  1. Mix your butter with the sugar, vanilla, and milk.

  2. Add it to a piping bag and spread it on the cooled macarons.

Voila! There you have it! Macarons are so expensive on their own, and plus you can impress all your friends with your ~fancy baking skills.~

I can't believe that my brother is already taller than me--where did time go? This winter break we are enjoying some snow and cozy vibes, and I'm excited to start the new year with more delicious recipes!


Happy Holidays!

-Sema


  • Sema Dibooglu

It's been quite a semester--and it's almost coming to a close! Tomorrow is my last day of classes, and then we head straight into finals. I have been a bit MIA, but no worries I'm back and am bringing a lot of fun recipes for the winter! Winter is definitely my favorite time of year, as you can stay in and prepare a delicious meal with your friends and cozy up with a blanket and a delicious cup of tea. Today I wanted to share with you one of my favorite almond cake recipe--perfect for the holidays or just a cold night in!


The Frosting Ingredients 5 egg yolks 2/3 cup white sugar 2/3 cup softened butter 1/2 cup heavy cream Procedure 1. Place a saucepan over low heat, and add the egg yolks and sugar, whisking them together. 2. Stir in the heavy cream until the mixture becomes really thick. (Bring the mixture to a near boil.) 3. Remove it from the heat and let it cool down to room temperature. I used an electric mixer to get rid of any lumps. 4. After it reaches room temperature, mix in the softened butter until you get rid of the lumps. 5. Set it in the fridge so it can get cold. The Cake Ingredients 5 egg whites 1 2/3 cup confectioners' sugar 2 cups almond flour 1 teaspoon baking powder Procedure 1. Preheat the oven to 400 degrees F (200 degrees C) and grease your baking pan (I used a round 9 inch form). 2. In a bowl, mix together the egg whites with an electric mixer until they become firm. 3. In a different bowl, mix together the almond meal, confectioners sugar, and the baking powder. 4. Fold the egg whites into the mixture. 5. Pour your batter into your baking pan. 6. Bake for 30 minutes! Your cake should spring back when you put your finger on it-it will also get a nice golden color.

Enjoy! And Happy Studying to everyone who is headed towards finals!

-Sema


7. Let it cool down (and sit down and enjoy the scent of an almond cake). Once cool down , add the frosting!