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Меня зовут Катерина Мазникова, я:
• Функциональный и клинический нутрициолог;
• Сертифицированный коуч функциональной медицины по здоровью (Functional Medicine Certified Health Coach, FMCA, USA);
• Сертифицированный профессиональный повар (ROUXBE, USA)

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Whole-grain gluten-free sourdough bread.⁠ If you

Whole-grain gluten-free sourdough bread.⁠
If you’re going to go through the effort of cultivating a natural gluten-free sourdough starter, let it be for real bread. This is a foundational recipe for whole grain gluten-free, dairy-free sourdough bread. As you can see in the photo, the loaf has a perfect texture with fine air pockets and a crisp crust. But most importantly, this is a truly nourishing, slow-fermented product — rich in vitamins, fiber, and deep flavor.⁠
⁠
By blending various types of whole gluten-free flours, we not only boost the nutritional value but also develop a complex, satisfying taste. This bread is low in starch and has a pleasantly dense, elastic crumb. It stays fresh for several days without needing to be toasted.⁠
⁠
In other words, if you’re serious about gluten-free eating — and still want to enjoy good bread — this recipe is a must-have in your collection.⁠
⁠
Enjoy!⁠
⁠
Ingredients:⁠
Dry ingredients:⁠
230 g Whole-grain gluten-free flour blend (instructions in the recipe)⁠
100 g Tapioca starch⁠
25 g Psyllium husk⁠
Wet ingredients:⁠
300 g GF sourdough starter⁠
315 ml Water⁠
2 Egg(s) ⁠
10 g Salt⁠
10 g Brown sugar⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood⁠

Burnt Basque Cheesecake (dairy-free).⁠ The Burnt

Burnt Basque Cheesecake (dairy-free).⁠
The Burnt Basque Cheesecake originated in San Sebastian, a city in the Basque Country of northern Spain. It was created by Santiago Rivera, the chef at a cozy bar called La Viña. This dessert was first introduced around 1990. Rivera aimed to make a cheesecake that didn’t have a crust, featuring a caramelized top and a soft, creamy center. He played around with the temperature and baking time to get a cake that had a burnt top but stayed moist and tender inside. That’s how it got its name: Burnt Basque Cheesecake.⁠
Although it has existed since the 1990s, this cheesecake rose to popularity in the 2010s, largely due to social media. What makes Basque cheesecake unique is its blend of caramelized bitterness on the surface and a creamy, slightly salty center, all without a crust. The basic ingredients are rather simple: cream cheese, eggs, sugar, cream and just a touch of flour.⁠
To get close to the taste and look of the dessert, but make it dairy-free, we’ll have to get creative. We’ll use silken tofu for a smooth texture, natural soy yogurt for a tangy flavor, lemon or lime juice for added acidity and coconut cream for a rich consistency. ⁠
The result is amazing – a toasted caramel crust, a creamy cheesecake-like texture and a tangy flavor reminiscent of cottage cheese. It’s delightful and super easy to make!⁠
⁠
Ingredients:⁠
400 g Silken tofu⁠
400 g Coconut cream⁠
400 g Soy yogurt ⁠
3 Egg(s)⁠
1 Vanilla pod⁠
80 g Corn starch⁠
120 g Sugar white⁠
1/2 tsp Salt⁠
50 ml Lemon juice⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood

Coconut Custard Honey Cake.⁠ Let me be clear: th

Coconut Custard Honey Cake.⁠
Let me be clear: this recipe isn’t focused on health benefits; it’s all about celebrating birthdays or any festive occasion when you’re craving a cake and have the time to put in some effort. It’s gluten and dairy-free, but still super sweet, so don’t overindulge.⁠
⁠
This honey cake is absolutely amazing – it’s soft, has a hint of honey, and looks gorgeous with its thin layers of cake and creamy filling in the cross-section. It doesn’t have the usual tang of sour cream. Instead, it offers delightful hints of vanilla and coconut.⁠
⁠
I just want to point out that this recipe is relatively easy, but it does take some time, so I don’t make it often.⁠
⁠
The cake tastes best after resting in the fridge overnight, so I suggest making it the day before your special occasion.⁠
⁠
The photo shows the cake created using this recipe, which has 10 layers and a 18 cm diameter.⁠
⁠
Ingredients:⁠
Cake layers:⁠
350 g of All-purpose gluten-free flour⁠
160 g of Honey⁠
80 g of Sugar white⁠
2 Egg(s)⁠
80 g of Extra Virgin olive oil⁠
1/4 tsp. of Salt⁠
1 tsp. of White wine vinegar 5%⁠
1 tsp. of Baking soda⁠
Coconut custard:⁠
500 g of Coconut milk ⁠
70 g of Sugar white⁠
1 Vanilla pod⁠
2 Yolk⁠
30 g of Ghee⁠
40 g of Corn starch⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood

Karrysild: Danish Herring in Curry Sauce.⁠ Karry

Karrysild: Danish Herring in Curry Sauce.⁠
Karrysild is a traditional Scandinavian dish, especially popular in Denmark and Norway. This dish features herring enveloped in a tangy curry sauce, giving the fish a vibrant flavor and distinctive texture.⁠
⁠
The story of Karrysild dates back to the 20th century when Danish cooks began experimenting with different herring marinades, combining traditional techniques with the influence of colonial spices such as curry.⁠
⁠
This dish is not only delicious but also nutritious, as herring is rich in omega-3 fatty acids and protein. The marinade, which includes curry and onions, is packed with antioxidants that support the immune system, while the apple skins add soluble fiber to improve the overall meal.⁠
⁠
Karrysild makes a delightful appetizer on its own, but it’s often served as a topping for open-faced sandwiches.⁠
⁠
Bon Appétit!⁠
⁠
Ingredients:⁠
3 Herring fillet (Matjes)⁠
3 tbsp. of Apple⁠
3 tbsp. of Pickled cucumber⁠
1 tbsp. of Red onion⁠
Dressing:⁠
100 g of Mayonnaise⁠
100 g of Soy yogurt ⁠
2 tsp. of Curry powder⁠
Toppings:⁠
Egg(s) ⁠
Chives⁠
Parsley leaves⁠
Dill⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood

Breton Buckwheat Crêpe, AKA Galette de Sarrasin.⁠
I’ve just returned from an incredible trip along the coasts of Brittany and Normandy and am still captivated, especially by the Breton buckwheat crêpes and the lively crêpe culture in the region.⁠
Crêperies are unique establishments that specialize in serving buckwheat crêpes (Galette de Sarrasin) filled with a variety of hearty fillings and wheat crêpes with toppings for dessert. A full-fledged crêpe lunch or dinner usually includes three crêpes: two savory buckwheat ones with different fillings and a sweet wheat crêpe to finish off the meal.⁠
As soon as I got home, I looked for an authentic recipe and set to work. The key is to stick to the technique. This way, your batter will become elastic, resulting in crêpes that are golden brown, delicious and perfectly chewy.⁠
Bon Appétit!⁠
⁠
Ingredients:⁠
250 g of Buckwheat flour⁠
500 ml of Water⁠
10 g of Salt⁠
10 g of Honey⁠
for frying Ghee⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood⁠

Austrian Herring Salad with Beetroot, AKA Roter He

Austrian Herring Salad with Beetroot, AKA Roter Heringssalat.⁠
Austria has a long-standing tradition called Heringsschmaus, which translates as ‘herring feast.’ This celebration takes place on Ash Wednesday (Aschermittwoch), marking the start of Lent. After the carnival season (Fasching), people in Austria gather to enjoy herring and a variety of fish delicacies. It is believed that these dishes help cleanse the body and prepare for fasting. Today, this tradition continues to be celebrated not only in restaurants and cafés but also in office cafeterias.⁠
⁠
Heringsschmaus presents a variety of herring salads and appetizers, such as the Viennese classic white herring salad (Wiener Heringsschmaus) and the red herring salad (Roter Heringssalat) with beets, which we will be making today. The classic recipe typically uses sour cream for dressing, but we will use a mix of mayonnaise, soy (or almond) yogurt and red wine vinegar for our dressing. You can also dress it with yogurt only, adding 1 tsp of mustard for a bit of a kick.⁠
⁠
Bon Appétit!⁠
⁠
Ingredients:⁠
250 g of Herring fillet (Matjes)⁠
250 g of Cooked beetroot⁠
1 Apple⁠
150 g of Pickled cucumber⁠
1 Carrot ⁠
1/2 of Red onion⁠
1 tbsp. of Dill⁠
1 tbsp.of Parsley leaves⁠
Dressing:⁠
Soy yogurt⁠
Mayonnaise⁠
2 tsp. of Red wine vinegar 5%⁠
Salt⁠
Grounded black pepper⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood

Gluten-free Sourdough Long Bread Roll.⁠ The whit

Gluten-free Sourdough Long Bread Roll.⁠
The white sourdough bread can also be shaped into long bread rolls. This shape not only looks appealing but also makes slicing for serving, sandwiches and toasts quite convenient. ⁠
This recipe uses equal amounts of rice, quinoa and chickpea flour, creating a bread that is both delicious and visually striking. Feel free to get creative with your flour choices by incorporating varieties like buckwheat, amaranth, millet, sorghum, or teff. Each mix will produce a distinct color, texture and flavor. Discover your preferred blend! ⁠
⁠
Bon Appétit!⁠
⁠
Ingredients:⁠
Wet Ingredients:⁠
330 g of GF sourdough starter⁠
270 g of Water⁠
10 g of Salt⁠
20 g of Sugar white⁠
30 ml of Extra Virgin olive oil⁠
Dry Ingredients:⁠
50 g of Brown rice flour⁠
50 g of Quinoa flour⁠
50 g of Chickpea flour⁠
150 g of Tapioca starch⁠
25 g of Psyllium husk⁠
Bread decoration:⁠
Sesame⁠
Extra Virgin olive oil⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood

Natural Sourdough Brioche.⁠ Brioche is a delight

Natural Sourdough Brioche.⁠
Brioche is a delightful semi-sweet bun made with baker’s yeast, typically formed from six dough balls baked together. You can enjoy brioche with both sweet and savory fillings or transform it into French toast or croutons.⁠
⁠
In this recipe, we’ll put a fresh twist on the traditional brioche by using natural sourdough, making it gluten-free and dairy-free and incorporating olive oil for added softness. The result is a wonderfully soft and flavorful brioche.⁠
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Feel free to enhance the flavor by adding vanilla, lemon, or orange zest to the dough, or you can mix in some chopped chocolate for an extra treat.⁠
⁠
This recipe combines two types of starch: potato starch for that nice crumbly texture and tapioca starch for a bit of firmness. As a result, the fresh brioche turns out soft and crumbly, just like it should be. However, the potato starch does mean it won’t stay fresh for too long. It’s best enjoyed on the first day and after that, it’s perfect for making croutons or French toast. ⁠
⁠
Bon Appétit!⁠
⁠
Ingredients:⁠
Wet ingredients:⁠
225 g of GF sourdough starter⁠
175 ml of Coconut milk⁠
3 Egg(s)⁠
60 ml of Extra Virgin olive oil⁠
Dry ingredients:⁠
110 g of Brown rice flour⁠
100 g of Sugar white⁠
120 g of Tapioca starch⁠
160 g of Potato starch⁠
30 g of Psyllium husk⁠
1,5 tsp. of Salt⁠
Egg wash:⁠
1 Egg(s)⁠
1 tbsp. of Sugar white⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood

Gluten-free Sourdough Buns with Chickpea Flour.⁠

Gluten-free Sourdough Buns with Chickpea Flour.⁠
Adding chickpea flour to your sourdough buns not only gives them a beautiful golden color and pleasant taste nuance but also boosts their protein and fiber content. Give this recipe a go—you’re sure to enjoy it! Just remember, chickpea flour accelerates fermentation, so your buns will rise more quickly; be sure to bake them before they sit for too long!⁠
⁠
Bon Appétit!⁠
⁠
Ingredients:⁠
Wet Ingredients:⁠
330 g of GF sourdough starter⁠
250 g of Water⁠
30 g of Extra Virgin olive oil⁠
20 g of Sugar white⁠
10 g of Salt⁠
Dry Ingredients:⁠
160 g of Chickpea flour⁠
140 g of Tapioca starch⁠
25 g of Psyllium husk⁠
Bun Decoration:⁠
Extra Virgin olive oil⁠
Sesame⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood

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