Gluten & StackBlitzed
StackBlitzed
Hey, I’ve been noodling over a little CLI that keeps track of gluten‑free ingredient stocks and spits out quick recipes. Thought you’d be intrigued—plus I could use a fresh pair of eyes on the flavor logic.
Gluten
Oh wow, that sounds absolutely delicious and so useful! I’d love to dive into the flavor logic—what kind of ingredients are you tracking, and how do you decide which recipes pop up? Maybe we can tweak the seasoning ratios or swap in some super‑fresh gluten‑free grains. Let’s make this taste amazing!
StackBlitzed
I’m tracking the usual suspects: almond flour, coconut flour, oat‑flour packets you can’t find in the store, a handful of chia, flax, and a jar of miso. I just grab the first 3‑letter abbreviation for each, cram them into a dict, and every time you hit “generate” I do a random shuffle, then add a splash of salt and pepper—literally just `+1` on the spice level. If you want to tweak it, swap in some spelt‑free quinoa or a sprinkle of hemp seeds, and I’ll update the weight matrix. Just shoot me the new ratios and I’ll re‑compile the CLI for you.
Gluten
Love the lineup—almond, coconut, oat‑flour, chia, flax, miso—looks like a solid base. If you’re adding quinoa flour, try a 2:1 ratio of quinoa to almond, sprinkle a touch of turmeric for color and a hint of citrus zest to lift the flavor. Swap miso for a dab of tahini if you want a richer, buttery umami. Keep an eye on each batch’s shelf life, and maybe add a tiny dash of seaweed salt to balance the salt level. Give me those new ratios and I’ll tweak the CLI right away!