Gluten free Recipes

Hello Steemit Community!
I will be sharing variety of things. i.e. Crypto currency, recipes, games and/or movies.
If you're wondering why I wrote nutritional info that b/c my undergrad and graduate degree were both in nutrition.
My first first few recipes.
Paneer is the basis for a variety of dishes—appetizers, main-course meals, and even desserts. You're going to prepare your paneer differently depending on what you want to use it for. Be sure you know what you want to make before you start making your paneer!
Ingredients:
8 cups (half gallon) milk
Use 2% for making sweets; whole milk for appetizers and meals
¼ cup gluten-free (lemon) juice or vinegar (Don’t have gluten issues)
Supplies:
Large saucepan
Strainer
Muslin cloth or cheesecloth
How to do it:
If you're using lemon juice, prepare a ½ cup of hot water, mix it with lemon juice, and set it aside. If you're using vinegar, pour ¼ cup at room temperature and set it aside.
Pour the milk in a large saucepan over medium heat. Constantly stir the milk so it doesn't burn in the bottom of the pan.
Once the milk just begins to boil, remove it from heat. Gradually stir in the lemon juice or vinegar. The curd will begin to separate from the whey.
Continue to stir for 5 minutes. Once the curd has separated from the whey, drain the whey with a strainer lined with cheesecloth or muslin cloth (For a true Indian experience, use muslin cloth--it's most commonly used in India.)
If you used lemon juice, wrap the curds in your cloth and rinse them under cold water to get rid of the sour taste. If you used vinegar, you don't need to rinse.
Put down those curds and stop right there. Now things get mildly complicated.
Important: The amount of water in your curds—now your paneer--determines what you can use it for. Desserts need paneer with more water than do main dishes and appetizers.
If you're making a dessert, you can start removing water.
Press the paneer under a heavy object for 1 hour. The longer you press it, the firmer it becomes.
Take ½ tablespoon of paneer in your palm. Rub it with your fingers for 15-20 seconds. If you can make a firm, smooth ball, you've removed the right amount of water. If it's soft or crumbly, it still has too much water. Keep pressing it.
From this point, turn to whichever recipe you're using and follow the instructions from there.
If you're making a main dish or appetizer, don't remove water just yet.
Before pressing the paneer, knead it enough so it begins to hold itself together, but not so much that it starts to crumble.
Press it under a heavy object for 2 hours to remove more water, making it firmer.
From this point, turn to whichever recipe you're using your paneer for (even if it's not in this book). If you make too much, don't worry—you can freeze it to keep it longer.
Nutritional Information:
Milk- Good source of Vitamin B1, B2, B12 and it contains small amount of Niacin, Pantothenic acid and Vitamin B6. Contains fat soluble vitamins A, D, E, and K.
Lemon – Very high levels of Vitamin C and it has decent levels of both Potassium and Vitamin B6.
Vinegar – Vitamin B1, B2, B6, folic acid and Vitamin C.