- Following 2.2K
- Followers 46.5K
- Engagement 1.21%
- Avg likes 344
- Avg comments 24
About Acoupleofceliacs/GF Recipes + Lifestyle
Acoupleofceliacs/GF Recipes + Lifestyle (@acoupleofceliacs) is a Digital creator creator on Instagram, also filed under Entertainment and Digital Creator. The account has 46,473 followers and 1,121 published posts. Recent posts average 344 likes and 24 comments, an engagement rate of 1.21%.
With 46.5K followers, Acoupleofceliacs/GF Recipes + Lifestyle is a micro creator by the common 10,000 to 100,000 definition. Set against 2,199 accounts followed, the audience works out to about 21 followers per account Acoupleofceliacs/GF Recipes + Lifestyle follows. Acoupleofceliacs/GF Recipes + Lifestyle uses an Instagram professional account. Flinque files Acoupleofceliacs/GF Recipes + Lifestyle under 3 categories, led by Digital creator and followed by Entertainment and Digital Creator.
The Instagram bio for Acoupleofceliacs/GF Recipes + Lifestyle runs to 23 words across 4 lines. The latest activity Flinque has on record for Acoupleofceliacs/GF Recipes + Lifestyle dates from May 2026.
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1,121 Posts
Of the 10 most recent posts shown for Acoupleofceliacs/GF Recipes + Lifestyle, 9 are videos and 1 is a carousel. That mix leans toward videos. Acoupleofceliacs/GF Recipes + Lifestyle has built a substantial archive of 1,121 posts. Against the audience, that is roughly 41 followers for each post published. Acoupleofceliacs/GF Recipes + Lifestyle also keeps 16 story highlights on the profile. All 10 carry captions, averaging 198 words each. The captions are written mainly in English. Words that recur across them include gluten-free, until, bake, ingredients and save. The captions tag #glutenfreerecipes, #glutenfree, #celiac, #glutenfreesourdough and #celiacfood.
Those purple-skinned, cream-fleshed Asian sweet potatoes make an excellent pizza crust because they’re naturally drier and starchier than orange sweet potatoes. Or use Kumara for my NZ folks. Their subtle sweetness pairs really well with spicy, savoury toppings.
4-Ingredient Potato Pizza Base
Ingredients:
500 g sweet potatoes (about 2 medium)
2-3 tbsp tapioca starch
1 egg
2 tbsp fresh chives
Salt & pepper
Method:
Boil potatoes until soft, drain very well and then mash.
Mix in egg, starch, chives, salt and pepper.
Stir until mixed well.
Roll between 2 sheets of parchment paper.
Transfer to a baking tray and remove the top piece of paper.
Bake at 375°F for 30-35 minutes until golden and crisp.
Top with a spicy pizza sauce and favourite toppings and bake for 10 more minutes.
Save this for your next pizza craving without all the gluten-free flour
#glutenfreerecipes #easyrecipes #glutenfreepizza #pizzacrust #celiac
The crust uses Crisco All-Vegetable Shortening for a beautifully flaky, gluten-free pie crust perfect for spring baking. Crisco shortening is available at major retailers nationwide.
For the crust, I followed the pie crust recipe from using a 1:1 gluten-free flour blend and added 1 1/2 tsp psyllium husk powder for extra stability.
This is the pie crust recipe I used:
Ingredients:
1 fully baked 9-inch gluten-free pie crust
White Chocolate Layer
70 g white chocolate
FILLING RECIPE
Lemon Layer
1 package (250 g) cream cheese, softened
1 can (300ml) sweetened condensed milk
2 tbsp lemon zest
100 ml fresh lemon juice
1 cup (250 g) heavy whipping cream
2 tbsp icing sugar
Raspberry Layer
2 cups raspberries (fresh or frozen)
3 tbsp sugar
2 tbsp icing sugar
3 tbsp sugar
1 tbsp lemon juice
1½ tbsp cornstarch and 2 tbsp water
Cook raspberries, sugars, and lemon juice until softened. Stir in cornstarch slurry and cook until thickened, then cool completely.
Beat cream cheese until smooth. Mix in condensed milk, lemon zest, lemon juice, and cornstarch. Fold in the whipped cream.
To the baked pie crust, evenly spread melted white chocolate in a thin layer over the inside of the crust. Coat the bottom and halfway up the sides to prevent a soggy crust.
Spread half the lemon filling into the cooled crust and chill for 15–20 minutes. Add the raspberry layer, then finish with the remaining lemon filling.
Refrigerate for 4-6 hours or overnight before slicing.
Find more delicious pie recipes at and try Crisco All-Vegetable Shortening in your next pie!
#criscocanada #glutenfreepie #glutenfreedessert #piecrust #glutenfreebaking
Dumpling Dough (9 dumplings)
Ingredients:
Dough
80 g glutinous rice flour (Mochiko sweet rice flour) plus extra for shaping and rolling
35 g sorghum flour
30 g tapioca starch
1/2 tsp psyllium husk powder
1/2 tsp salt
120 g warm water
Meat Filling
250 g lean ground beef
1/4 cup super finely shredded kale or spinach
2 green onions
½ tsp salt
1 tbsp hoisin sauce (Kikkoman has GF)
1 tsp sesame oil (Kikkoman has GF)
Drizzling Sauce
1 tsp olive oil
2 tsp soy sauce
1 tbsp crispy chilli oil
Method
In a small bowl, add the beef, kale, green onion, salt, hoisin sauce, and sesame oil.
Mix well and shape into evenly sized balls.
Set aside.
In a small bowl, combine flour with psyllium husk and salt. Add water and stir until it forms a dough.
Let sit for 3-5 minutes for psyllium to hydrate.
Knead lightly until smooth (it should feel soft, not sticky).
Roll the dough out into a circle and with a glass cut out 9 round pieces of dough. You will have to roll the dough out from the pieces around the edges a couple of times.
Lay a dumpling wrapper on top of the meat balls and lightly press down.
Cooking:
In a pan, on medium heat, add about a tablespoon of oil. Add the meat dumplings (without the wrapper), being careful not to overcrowd the pan.
When the dumpling starts to sizzle, carefully place the dumpling wrapper on top of the meat, gently squeezing the wrapper around the meat. Don’t burn yourself!
Cover with a lid and steam for about 4-5 minutes, ensuring the bottom doesn’t burn.
Flip the dumpling and cook upside down for about another 4 minutes, then flip it over again and cook with the lid off until crispy (about 10 minutes) on medium-low heat until fully cooked. Drizzle with your favourite chilli sauce and serve with steamed vegetables.
Save this for an easy dinner idea.
#glutenfreerecipes #dumplings #easyweeknightmeals #onepanmeal celiac
Your gluten-free starter is either thriving or surviving and here’s how to tell the difference.
Sourdough starters don’t fail. We fail them. I’m sharing a couple of cheat sheets with tips. From growing to baking with a strong, active starter and what to look for.
GROWING YOUR STARTER
Feed consistently because this is everything. That’s not to say you can’t give it a break and put it in the fridge.
Use room temp water (just not heavily chlorinated because it kills the good stuff) The water from my tap is fine
Not all flour combinations are the best. A 50/50 mix of brown rice and light buckwheat is a fantastic base. But some have had luck with GF baking mixes, although these do not seem to last long-term. Whole grains are more reliable.
Oat or quinoa flour speeds up fermentation
A healthy starter should double in 4–8 hrs and smell tangy and yeasty, NOT like nail polish
KEEPING IT STRONG
1:3:3 ratio or even a 1:5:5 ratio (starter: water: flour) for a good feed
Discard before each feed … don’t skip this
Too slow? Move it somewhere warmer (top of the fridge or in the oven with the light on)
Too sour? Feed more frequently
For a quick bake day schedule check out the last slide.
Save this post so you never lose it! Drop a 🍞 below if you’re baking this week and as always, feel free to ask any questions.
#sourdoughstarter #sourdoughtips #glutenfreesourdough #breadbaking #celiacfood
Celiac disease affects about 1% of people, but many are still undiagnosed.
Not everyone has digestive symptoms. Fatigue, anemia, migraines, and brain fog are common too.
Canada allows under 20 ppm for gluten-free foods. Australia and New Zealand require no detectable gluten.
Canada allows specially produced gluten-free oats, but Australia and New Zealand don’t label oats gluten-free.
Even without symptoms, gluten can still cause intestinal damage.
Coeliac disease is autoimmune and not an allergy or intolerance.
A strict gluten-free diet is currently the only treatment.
Living gluten-free is definitely not one-size-fits-all.
What’s something that surprised you after diagnosis?
#glutenfree #celiacdisease #glutenfreeliving #celiacawareness #freefrom
Ingredients for the roll:
3-4 large onions
220g grated mozzarella cheese salt and pepper
For the filling:
400 g cooked ground beef
1 tsp taco seasoning cheddar, grated lettuce tomato mayo
For the onion roll:
Line a baking tray with parchment paper and preheat your oven to 400°F
With a mandolin, thinly slice the onions
Evenly spread most of the grated cheese on the baking tray. Leave about 30g for the top.
Lay onions on top of the cheese and cover the cheese with no gaps, to roll up properly.
Sprinkle with remaining 30g of cheese and season.
Bake until golden brown and cool before rolling
Flip the onion sheet over with the onions facing down
Fill, roll and enjoy.
#onionbread #viralrecipes #celiacfood #sandwich #glutenfree
These are so easy, gluten-free, Celiac safe and so delicious!
Ingredients:
4 large onions
400 g ground chicken
1/4 cup carrot, finely grated
2 tbsp parsley, finely chopped
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tsp salt
1 tsp black pepper
1 tsp cumin
1 tablespoon olive oil
¼ cup water or light broth
Instruction:
Peel onions and make one long cut length-wise going about a third of the way through each onion. Boil whole onions in salted water for 10 minutes until softened.
Cool slightly, then separate into layers.
In a bowl, mix ground chicken, carrot, parsley, lemon zest and juice, and spices.
Place a small tablespoon of filling into each onion layer and gently roll into little parcels (like dumplings).
Arrange in a baking dish with olive oil on the bottom.
Add water/broth over the top.
Bake uncovered for 50 to 55 minutes or until onions are soft and the filing is fully cooked
Optional Finish
Spoon over a little yogurt and a few drops of truffle oil.
Save this one because it’s really good!
#glutenfreedinner #easyhealthyrecipes #glutenfreerecipe #celiac #glutenfreedumplings
This easy recipe has so many berries in swirled cream cheese pockets, nestled between layers of the softest vanilla cake.
Everything you need can be found at, and this cake is simple, stunning, and seriously good, perfect for a beautiful Mother’s Day dessert 💕
Follow page and find this recipe in the link in bio.
This was my timing for one loaf on a 24°C day using 130 grams of active gluten-free starter fed at a 1:2:2 ratio. Keep in mind that warmer kitchens, colder temperatures, starter strength, and even using more starter can shift your fermentation times.
Use this as a gluten-free sourdough guideline, not an exact rulebook. Learning to read your dough matters more than watching the clock.
My gluten-free sourdough schedule for this bake:
8:00 a.m. - Feed starter (1:2:2 ratio)
12:00 p.m. - Build levain
3:45 p.m. - Mix dough
Shape and place into banneton.
Counter ferment for 1.5 hours.
Cover and refrigerate overnight.
Score and bake cold from the fridge the next morning
This schedule worked well in my kitchen at 24°C, but fermentation timing can change every single day depending on temperature and starter activity.
Save and follow for more gluten-free sourdough tips and as always feel free to ask any questions.
#glutenfree #glutenfreesourdough #glutenfreebread #celiacbaker #glutenfreerecipes
Ingredients
140 broccoli florets (a little less than 2 cups)
1 egg
40g shredded mozzarella
80 g cottage cheese
1/2 tsp salt
1/2 tsp pepper
25g parmesan cheese for topping
Instructions
Preheat oven to 390°F
Pulse broccoli in a food processor until finely chopped
Add cottage cheese, egg, mozzarella, and salt and pepper and pulse until smooth
On parchment paper, thinly spread about 1/3 of a cup of the mixture into 3 circles.
Bake for 22–25 minutes until edges are golden, top looks set and the bottom is lightly browned
Let sit 20 minutes before folding and filling, or refrigerate it until the next day for even better flavours.
#glutenfree #glutenfreerecipes #celiac #lowcarb #glutenfreewrap
Acoupleofceliacs/GF Recipes + Lifestyle's engagement
Acoupleofceliacs/GF Recipes + Lifestyle's engagement rate on Instagram is 1.21%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 83 followers. An average post collects 344 likes and 24 comments, close to 14 likes for each comment.
Engagement rate
1.21%
- Avg likes
- 344
- Avg comments
- 24
- Interactions : followers
- 1 : 83
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Who is Acoupleofceliacs/GF Recipes + Lifestyle?
Acoupleofceliacs/GF Recipes + Lifestyle (@acoupleofceliacs) is a Digital creator creator on Instagram, also filed under Entertainment and Digital Creator. Acoupleofceliacs/GF Recipes + Lifestyle uses an Instagram professional account. The Instagram bio for Acoupleofceliacs/GF Recipes + Lifestyle runs to 23 words across 4 lines.
How many followers does Acoupleofceliacs/GF Recipes + Lifestyle have?
Acoupleofceliacs/GF Recipes + Lifestyle has 46,473 followers on Instagram (46.5K). Set against 2,199 accounts followed, the audience works out to about 21 followers per account Acoupleofceliacs/GF Recipes + Lifestyle follows. Acoupleofceliacs/GF Recipes + Lifestyle has built a substantial archive of 1,121 posts.
What is Acoupleofceliacs/GF Recipes + Lifestyle's engagement rate?
Acoupleofceliacs/GF Recipes + Lifestyle's engagement rate on Instagram is 1.21%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 83 followers. An average post collects 344 likes and 24 comments, close to 14 likes for each comment.
What does Acoupleofceliacs/GF Recipes + Lifestyle post about on Instagram?
Flinque files Acoupleofceliacs/GF Recipes + Lifestyle under 3 categories, led by Digital creator and followed by Entertainment and Digital Creator. Of the 10 most recent posts shown for Acoupleofceliacs/GF Recipes + Lifestyle, 9 are videos and 1 is a carousel. The 10 recent Instagram captions Flinque holds for Acoupleofceliacs/GF Recipes + Lifestyle repeatedly use the words gluten-free, until, bake, ingredients and save. Acoupleofceliacs/GF Recipes + Lifestyle's captions carry hashtags such as #glutenfreerecipes, #glutenfree and #celiac. Acoupleofceliacs/GF Recipes + Lifestyle writes those captions mainly in English. Acoupleofceliacs/GF Recipes + Lifestyle keeps 16 story highlights, which open with a free Flinque account.
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