Three new site additions (#1220)

Co-authored-by: James Addison <55152140+jayaddison@users.noreply.github.com>

README.rst

@@ -200,6 +200,7 @@ Scrapers available for:
 - `https://franzoesischkochen.de/ <https://franzoesischkochen.de/>`_
 - `https://www.gesund-aktiv.com/ <https://www.gesund-aktiv.com>`_
 - `https://gimmesomeoven.com/ <https://www.gimmesomeoven.com/>`_
+- `https://glutenfreeonashoestring.com/ <https://glutenfreeonashoestring.com/>`_
 - `https://godt.no/ <https://godt.no/>`_
 - `https://gonnawantseconds.com/ <https://gonnawantseconds.com>`_
 - `https://goodfooddiscoveries.com/ <https://goodfooddiscoveries.com/>`_
@@ -394,10 +395,12 @@ Scrapers available for:
 - `https://www.thecookierookie.com/ <https://www.thecookierookie.com/>`_
 - `https://thecookingguy.com/ <https://thecookingguy.com>`_
 - `https://theexpertguides.com/ <https://theexpertguides.com>`_
+- `https://theglutenfreeaustrian.com/ <https://theglutenfreeaustrian.com/>`_
 - `https://thehappyfoodie.co.uk/ <https://thehappyfoodie.co.uk>`_
 - `https://thekitchencommunity.org/ <https://thekitchencommunity.org/>`_
 - `https://www.thekitchenmagpie.com/ <https://www.thekitchenmagpie.com>`_
 - `https://thekitchn.com/ <https://thekitchn.com/>`_
+- `https://theloopywhisk.com/ <https://theloopywhisk.com/>`_
 - `https://www.themagicalslowcooker.com/ <https://www.themagicalslowcooker.com/>`_
 - `https://themodernproper.com/ <https://themodernproper.com/>`_
 - `https://www.thepalatablelife.com <https://www.thepalatablelife.com/>`_

recipe_scrapers/__init__.py

@@ -152,6 +152,7 @@
 from .giallozafferano import GialloZafferano
 from .gimmesomeoven import GimmeSomeOven
 from .globo import Globo
+from .glutenfreeonashoestring import GlutenFreeOnAShoeString
 from .godt import Godt
 from .gonnawantseconds import GonnaWantSeconds
 from .goodfooddiscoveries import GoodFoodDiscoveries
@@ -343,10 +344,12 @@
 from .thecookierookie import TheCookieRookie
 from .thecookingguy import TheCookingGuy
 from .theexpertguides import TheExpertGuides
+from .theglutenfreeaustrian import TheGlutenFreeAustrian
 from .thehappyfoodie import TheHappyFoodie
 from .thekitchencommunity import TheKitchenCommunity
 from .thekitchenmagpie import TheKitchenMagPie
 from .thekitchn import TheKitchn
+from .theloopywhisk import TheLoopyWhisk
 from .themagicalslowcooker import TheMagicalSlowCooker
 from .themodernproper import TheModernProper
 from .thepalatablelife import ThePalatableLife
@@ -480,6 +483,7 @@
     FamilyfoodOnTheTable.host(): FamilyfoodOnTheTable,
     FifteenGram.host(): FifteenGram,
     FitSlowCookerQueen.host(): FitSlowCookerQueen,
+    GlutenFreeOnAShoeString.host(): GlutenFreeOnAShoeString,
     GourmetTraveller.host(): GourmetTraveller,
     GrandFrais.host(): GrandFrais,
     HeatherChristo.host(): HeatherChristo,
@@ -521,6 +525,8 @@
     TasteAtlas.host(): TasteAtlas,
     TheCookieRookie.host(): TheCookieRookie,
     TheCookingGuy.host(): TheCookingGuy,
+    TheGlutenFreeAustrian.host(): TheGlutenFreeAustrian,
+    TheLoopyWhisk.host(): TheLoopyWhisk,
     ThePalatableLife.host(): ThePalatableLife,
     TheSaltyMarshmallow.host(): TheSaltyMarshmallow,
     Thinlicious.host(): Thinlicious,

recipe_scrapers/glutenfreeonashoestring.py

@@ -0,0 +1,16 @@
+from ._abstract import AbstractScraper
+from ._utils import get_equipment
+
+
+class GlutenFreeOnAShoeString(AbstractScraper):
+    @classmethod
+    def host(cls):
+        return "glutenfreeonashoestring.com"
+
+    def equipment(self):
+        equipment_items = [
+            equip.get_text()
+            for equip in self.soup.find_all("div", class_="wprm-recipe-equipment-name")
+            if equip.get_text()
+        ]
+        return get_equipment(equipment_items)

recipe_scrapers/theglutenfreeaustrian.py

@@ -0,0 +1,29 @@
+from ._abstract import AbstractScraper
+from ._grouping_utils import group_ingredients
+from ._utils import get_yields
+
+
+class TheGlutenFreeAustrian(AbstractScraper):
+    @classmethod
+    def host(cls):
+        return "theglutenfreeaustrian.com"
+
+    def ingredient_groups(self):
+        ingredient_groups = group_ingredients(
+            self.ingredients(),
+            self.soup,
+            ".mv-create-ingredients h4",
+            ".mv-create-ingredients ul li",
+        )
+
+        schema_title = self.schema.title()
+
+        for group in ingredient_groups:
+            if group.purpose == schema_title:
+                group.purpose = None
+
+        return ingredient_groups
+
+    def yields(self):
+        yield_element = self.soup.select_one(".mv-create-title-wrap .mv-create-yield")
+        return get_yields(yield_element)

recipe_scrapers/theloopywhisk.py

@@ -0,0 +1,16 @@
+from ._abstract import AbstractScraper
+from ._grouping_utils import group_ingredients
+
+
+class TheLoopyWhisk(AbstractScraper):
+    @classmethod
+    def host(cls):
+        return "theloopywhisk.com"
+
+    def ingredient_groups(self):
+        return group_ingredients(
+            self.ingredients(),
+            self.soup,
+            ".wprm-recipe-ingredient-group h4",
+            ".wprm-recipe-ingredient",
+        )

tests/test_data/glutenfreeonashoestring.com/glutenfreeonashoestring_1.json

@@ -0,0 +1,57 @@
+{
+  "author": "Nicole Hunn",
+  "canonical_url": "https://glutenfreeonashoestring.com/caputo-fioreglut-pizza-recipe/",
+  "site_name": "Gluten Free on a Shoestring",
+  "host": "glutenfreeonashoestring.com",
+  "language": "en-US",
+  "title": "Caputo Fioreglut Pizza Recipe",
+  "ingredients": [
+    "1 1/8 cups Caputo Fioreglut gluten free flour",
+    "1 teaspoon instant yeast",
+    "3/4 teaspoon granulated sugar",
+    "1/2 teaspoon kosher salt",
+    "5 1/4 ounces warm water",
+    "1 tablespoon extra virgin olive oil (plus more for handling and brushing)",
+    "Your favorite pizza toppings ((sauce, shredded or sliced mozzarella cheese))"
+  ],
+  "instructions": "To make the pizza dough.\nIn the bowl of your stand mixer fitted with the paddle attachment, place the flour, yeast, and sugar. Whisk to combine with a separate, handheld whisk. Add the salt, and whisk again to combine well.\nAdd the water and olive oil, and mix very slowly until the flour is absorbed into the liquid. The mixture will be lumpy\nRaise the mixer to medium-high speed in your stand mixer until the dough becomes sticky and smooth (about 3 minutes).\nOil a medium-size bowl, and scrape the pizza dough into the bowl.\nUsing very well-oiled hands, loosely shape the dough into a round.\nCover the bowl tightly with plastic and place in a draft-free location until nearly doubled in size. That will take longer in cool, dry environments and less time in warm, moist places.\nTo bake the pizza.\nWhen you’re ready to make the pizza, place a pizza stone or overturned rimmed baking sheet in the oven and preheat it to 450°F.\nPlace a 14-inch round nonstick pizza baking pan or a large piece of parchment paper in front of you on a flat surface\nThe dough will be super soft, and should only be handled once you’ve coated your hands in olive oil. Turn the dough out onto the center of the pan or paper.\nWorking from the center of the dough out to the edges, begin to press it into a round about 14-inches in diameter.\nCreate a smooth, slightly raised edge around the perimeter of the dough by pressing the edges with one hand toward the palm of your other.\nBrush the shaped dough with more oil, concentrating it on the edges.\nTransfer the shaped and topped dough, still on the pizza baking sheet or parchment paper, to a pizza peel or other flat surface like a cutting board, and transfer it to the hot oven.\nBake for 5 to 6 minutes, or until the crust seems set all the way to the center and the edges have expanded in size.\nRemove the pan from the oven, top the dough with sauce, cheese, and any other toppings you like best, and return the pizza on the pan or paper to the oven.\nBake until the has begun to crisp on the underside, is lightly brown on the edges, and the cheese is brown and bubbling (about 5 minutes).\nRemove from the oven, allow to set for just a few minutes, then slice and serve hot.",
+  "instructions_list": [
+    "To make the pizza dough.",
+    "In the bowl of your stand mixer fitted with the paddle attachment, place the flour, yeast, and sugar. Whisk to combine with a separate, handheld whisk. Add the salt, and whisk again to combine well.",
+    "Add the water and olive oil, and mix very slowly until the flour is absorbed into the liquid. The mixture will be lumpy",
+    "Raise the mixer to medium-high speed in your stand mixer until the dough becomes sticky and smooth (about 3 minutes).",
+    "Oil a medium-size bowl, and scrape the pizza dough into the bowl.",
+    "Using very well-oiled hands, loosely shape the dough into a round.",
+    "Cover the bowl tightly with plastic and place in a draft-free location until nearly doubled in size. That will take longer in cool, dry environments and less time in warm, moist places.",
+    "To bake the pizza.",
+    "When you’re ready to make the pizza, place a pizza stone or overturned rimmed baking sheet in the oven and preheat it to 450°F.",
+    "Place a 14-inch round nonstick pizza baking pan or a large piece of parchment paper in front of you on a flat surface",
+    "The dough will be super soft, and should only be handled once you’ve coated your hands in olive oil. Turn the dough out onto the center of the pan or paper.",
+    "Working from the center of the dough out to the edges, begin to press it into a round about 14-inches in diameter.",
+    "Create a smooth, slightly raised edge around the perimeter of the dough by pressing the edges with one hand toward the palm of your other.",
+    "Brush the shaped dough with more oil, concentrating it on the edges.",
+    "Transfer the shaped and topped dough, still on the pizza baking sheet or parchment paper, to a pizza peel or other flat surface like a cutting board, and transfer it to the hot oven.",
+    "Bake for 5 to 6 minutes, or until the crust seems set all the way to the center and the edges have expanded in size.",
+    "Remove the pan from the oven, top the dough with sauce, cheese, and any other toppings you like best, and return the pizza on the pan or paper to the oven.",
+    "Bake until the has begun to crisp on the underside, is lightly brown on the edges, and the cheese is brown and bubbling (about 5 minutes).",
+    "Remove from the oven, allow to set for just a few minutes, then slice and serve hot."
+  ],
+  "category": "Pizza",
+  "yields": "1 serving",
+  "description": "This Caputo Fioreglut pizza recipe makes chewy pizza that bends and folds!",
+  "total_time": 40,
+  "cook_time": 20,
+  "prep_time": 20,
+  "cuisine": "Italian",
+  "ratings": 5.0,
+  "ratings_count": 6,
+  "equipment": [
+    "Stand mixer fitted with paddle attachment",
+    "Pizza baking stone optional",
+    "Nonstick 14-inch round pizza baking pan optional"
+  ],
+  "image": "https://glutenfreeonashoestring.com/wp-content/uploads/2024/02/Caputo-Fioreglut-pizza-recipe-600x600-1.jpg",
+  "keywords": [
+    "Caputo Fioreglut pizza recipe"
+  ]
+}

tests/test_data/theglutenfreeaustrian.com/theglutenfreeaustrian_1.json

@@ -0,0 +1,44 @@
+{
+  "author": "Daniela Weiner",
+  "canonical_url": "https://theglutenfreeaustrian.com/gluten-free-sourdough-starter/",
+  "site_name": "The Gluten Free Austrian",
+  "host": "theglutenfreeaustrian.com",
+  "language": "en-US",
+  "title": "Gluten Free Sourdough Starter",
+  "ingredients": [
+    "350 grams gluten-free flour of choice",
+    "Water, as needed, filtered or bottled spring water"
+  ],
+  "instructions": "How to make a Gluten Free Sourdough StarterStart: to a clean, sanitized mason jar add 25 grams of gluten free flour and 25 grams warm water (around 77F/25C – 84F/29C). Using a plastic spoon or spatula mix it together. Cover it with cheesecloth and a rubber pan or loosly cover it with the mason jar lid. Allow for it to sit at room temperature at the counter.\n\nFeeding #1: Around 8-12hrs after starting the sourdough starter, add 25 grams of gluten free flour and 25 grams of warm water. Mix it together, loosely cover it and allow for it to see at room temperature . If your mixture seems very stiff, add 5-10 extra grams of water to loosen up the mixture. It’s okay for the starter to be too runny vs being too dry.\n\nFeeding #2: 8-12 hours after the first feeding, it’s time for the second meal. Depending on which flour you used, your may already see some bubbles and growth in your starter. Add 25 grams of flour and 25 grams of warm water, mix, cover and place in a warm place.\n\nFeeding #3: You should definitely see some small bubbles and growth in your gluten free sourdough starter now. Repeat the feeding, mix, cover and store at ambient temperature.\n\nFeeding #4: On day three it's time to switch to a 1:1:1 feeding process and start discarding some of the starter. Remove all but 50 grams of the sourdough starter from the jar. Compost the discard or throw it away. Add 50 grams of fresh flour and 50 grams of warm water (around 77F/25C - 84F/29C) to the jar and mix. Cover and store at ambient temperature. (At this point, it is too early to save the discard for recipes since it is not yet from an established starter. )\n\nFeeding #5 up to 7 days: The sourdough starter should become more active now. You may also see bubbles. Keep up with the feedings every 8-12hrs. Remove all but 50 grams of the sourdough starter from the jar. Compost the discard or throw it away. Add 50 grams of fresh flour and 50 grams of warm water (around 77F/25C - 84F/29C) to the jar and mix. Cover and store at ambient temperature. \n\nAfter Seven days: After seven days and at least three days of consistent growth and doubling the size after every feeding within 4-12 hours, the gluten-free sourdough starter is ready to be used in recipes. I recommend feeding the sourdough starter ONCE a day for an additional week. This will strengthen the starter and build a strong starter to have on hand. I call those feedings maintenance feedings, which can be done with less flour and less often.",
+  "instructions_list": [
+    "How to make a Gluten Free Sourdough StarterStart: to a clean, sanitized mason jar add 25 grams of gluten free flour and 25 grams warm water (around 77F/25C – 84F/29C). Using a plastic spoon or spatula mix it together. Cover it with cheesecloth and a rubber pan or loosly cover it with the mason jar lid. Allow for it to sit at room temperature at the counter.",
+    "Feeding #1: Around 8-12hrs after starting the sourdough starter, add 25 grams of gluten free flour and 25 grams of warm water. Mix it together, loosely cover it and allow for it to see at room temperature . If your mixture seems very stiff, add 5-10 extra grams of water to loosen up the mixture. It’s okay for the starter to be too runny vs being too dry.",
+    "Feeding #2: 8-12 hours after the first feeding, it’s time for the second meal. Depending on which flour you used, your may already see some bubbles and growth in your starter. Add 25 grams of flour and 25 grams of warm water, mix, cover and place in a warm place.",
+    "Feeding #3: You should definitely see some small bubbles and growth in your gluten free sourdough starter now. Repeat the feeding, mix, cover and store at ambient temperature.",
+    "Feeding #4: On day three it's time to switch to a 1:1:1 feeding process and start discarding some of the starter. Remove all but 50 grams of the sourdough starter from the jar. Compost the discard or throw it away. Add 50 grams of fresh flour and 50 grams of warm water (around 77F/25C - 84F/29C) to the jar and mix. Cover and store at ambient temperature. (At this point, it is too early to save the discard for recipes since it is not yet from an established starter. )",
+    "Feeding #5 up to 7 days: The sourdough starter should become more active now. You may also see bubbles. Keep up with the feedings every 8-12hrs. Remove all but 50 grams of the sourdough starter from the jar. Compost the discard or throw it away. Add 50 grams of fresh flour and 50 grams of warm water (around 77F/25C - 84F/29C) to the jar and mix. Cover and store at ambient temperature. ",
+    "After Seven days: After seven days and at least three days of consistent growth and doubling the size after every feeding within 4-12 hours, the gluten-free sourdough starter is ready to be used in recipes. I recommend feeding the sourdough starter ONCE a day for an additional week. This will strengthen the starter and build a strong starter to have on hand. I call those feedings maintenance feedings, which can be done with less flour and less often."
+  ],
+  "category": "Gluten Free Bread",
+  "yields": "250 grams",
+  "description": "This simple gluten free sourdough starter is made from two ingredients: a gluten free flour, such as sorghum flour, and filtered water. Small batch gluten free sour dough starter recipe",
+  "total_time": 10090,
+  "cook_time": 5,
+  "prep_time": 5,
+  "cuisine": "Austrian",
+  "ratings": 5.0,
+  "ratings_count": 6,
+  "nutrients": {
+    "servingSize": "1",
+    "calories": "1 calories"
+  },
+  "dietary_restrictions": [
+    "Gluten Free Diet"
+  ],
+  "image": "https://theglutenfreeaustrian.com/wp-content/uploads/2024/03/sourdough-13-720x720.jpg",
+  "keywords": [
+    "gluten free sourdough starter",
+    "gluten free sourdough",
+    "gluten free sourdough bread"
+  ]
+}