Since we can't have gluten, why not have some vanilla ice cream with our breakfast instead? This cake is good, with or without added vanilla ice cream. It is pretty darned sweet - not so sweet that it makes your teeth hurt, but almost.
Mix in a food processor, and then transfer to a large bowl:
2 cups gluten free cookie flour
1/2 cup (1 stick) unsalted butter
2 cups dark brown sugar
1 cup finely chopped toasted pecans (toast them in a 300 degree oven for 10-15 minutes, cool, then chop)
1/4 teaspoon xantham gum
Remove 2 3/4 cups of this mixture and pat it evenly into an ungreased 9x13 inch baking pan. Set aside.
To the remaining dry ingredients, add the following and combine thoroughly:
2 teaspoons gluten free cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup gluten free sour cream
1 teaspoon gluten free vanilla
1 egg
Lastly, to this mixture add:
2 cups finely chopped apples (peel first)
Carefully plop spoonfulls of this mixture over the stuff that is in the 9x13 pan that you set aside earlier. Spread the gooey dough carefully over the dry layer.
Bake for 30-35 minutes at 350 degrees until a toothpick comes out clean. Cool in the pan, then cut in large squares and serve it slightly warm with gluten free vanilla ice cream. At the time of this writing, Haagen-Dazs claims gluten free status for its vanilla ice cream, but the consumer must check frequently to see if the company has changed their formulations.
Note: The bottom "crust" improves the structural integrity of this cake, and produces an interesting textural contrast.
Always use all gluten free ingredients!
© Gf-Zing! | Alice DeLuca
Gf-Zing! Celebrating flavor in the gluten-free world...
December 31, 2005
December 28, 2005
Ginger Bisuits or Cookies
All those gluten-free cookies need to have the spice and flavor component enhanced, as spices and flavors tend to disappear into the rice flour.....Here is a good way to obtain a nice, strongly ginger-flavored cookie - a recipe from Gf-Zing!
You will need Miss Roben's Mock Graham Cracker Cookie mix for this recipe.
Put the contents of 1 package of Miss Roben's Mock Graham Cracker mix in a large bowl.
Add:
2 teaspoons gluten free ground ginger
1 teaspoon freshly grated lemon zest
3/4 cup minced crystallized ginger
Now, follow the instructions on the Miss Roben's Graham Cracker mix bag, adding the honey, vanilla, butter, and water. Do not leave out the honey - use a fresh, local honey for extra good flavor.
Roll out the dough between pieces of waxed paper dusted with confectioner's sugar, until the dough is about 1/4 inch thick. Cut with cookie cutters or a small glass. You can prick the cookies with a fork or press them with a ceramic cookie stamp - both methods will make nice designs on these cookies.
Bake the cookies as per the instructions on the Miss Roben's bag. If you cook them longer they get darker and crunchier. They will keep for a long time in a cookie jar, and are excellent with coffee or tea.
Your friends in the glutenated world will want this recipe!
Make sure that you use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
You will need Miss Roben's Mock Graham Cracker Cookie mix for this recipe.
Put the contents of 1 package of Miss Roben's Mock Graham Cracker mix in a large bowl.
Add:
2 teaspoons gluten free ground ginger
1 teaspoon freshly grated lemon zest
3/4 cup minced crystallized ginger
Now, follow the instructions on the Miss Roben's Graham Cracker mix bag, adding the honey, vanilla, butter, and water. Do not leave out the honey - use a fresh, local honey for extra good flavor.
Roll out the dough between pieces of waxed paper dusted with confectioner's sugar, until the dough is about 1/4 inch thick. Cut with cookie cutters or a small glass. You can prick the cookies with a fork or press them with a ceramic cookie stamp - both methods will make nice designs on these cookies.
Bake the cookies as per the instructions on the Miss Roben's bag. If you cook them longer they get darker and crunchier. They will keep for a long time in a cookie jar, and are excellent with coffee or tea.
Your friends in the glutenated world will want this recipe!
Make sure that you use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
December 15, 2005
Quick Gluten Free Enchilada Sauce
The original recipe included wheat flour, but this recipe is gluten free. This Gf-Zing! recipe produces 2 cups of finished enchilada sauce.
1/2 cup minced onion
1 clove garlic, minced
2 Tablespoons olive oil
1/4 cup gluten free chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt
1 cup tomato puree
1 cup water or stock
Fry the onion and garlic gently in oil until they are wilted. Add the seasonings and stir. Add the tomato and stock and simmer 10 minutes.
Be sure to use all gluten free ingredients, including the spices, canned tomato product and stock. As of December 15, 2005, the McCormick brand states on their website: "When a product that contains gluten is formulated, we take precautions to ensure the source of gluten is declared on our label in the ingredient statement." This makes the McCormick brand of spices very attractive to the gluten-free community. The DelMonte website makes similar statements about their tomato products. "The list below includes products that, to the best of our knowledge, do not contain wheat, oats, rye or barley/malt ingredients. The list may change or not be complete due to formula changes or new product introductions. Please read the ingredient statement on the label for the most current information."
Note: it is important to check with the manufacturer and read labels to see if policies or ingredients have changed.
© Gf-Zing! | Alice DeLuca
1/2 cup minced onion
1 clove garlic, minced
2 Tablespoons olive oil
1/4 cup gluten free chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt
1 cup tomato puree
1 cup water or stock
Fry the onion and garlic gently in oil until they are wilted. Add the seasonings and stir. Add the tomato and stock and simmer 10 minutes.
Be sure to use all gluten free ingredients, including the spices, canned tomato product and stock. As of December 15, 2005, the McCormick brand states on their website: "When a product that contains gluten is formulated, we take precautions to ensure the source of gluten is declared on our label in the ingredient statement." This makes the McCormick brand of spices very attractive to the gluten-free community. The DelMonte website makes similar statements about their tomato products. "The list below includes products that, to the best of our knowledge, do not contain wheat, oats, rye or barley/malt ingredients. The list may change or not be complete due to formula changes or new product introductions. Please read the ingredient statement on the label for the most current information."
Note: it is important to check with the manufacturer and read labels to see if policies or ingredients have changed.
© Gf-Zing! | Alice DeLuca
December 12, 2005
Sugar Cookies - Gluten Free
Here at Gf-Zing!, we decided that sugar cookies are a little bit like pie crust without the pie, so why not use a gluten free pastry flour to make the cookies?
Gluten free baking can produce a pretty bland product. This sugar cookie dough has extra -strong vanilla flavor, due to the addition of Authentic Foods Vanilla Powder. Authentic Foods is located in Gardena, California.
2 1/2 cups gluten free dream pastry flour (see below)
3/4 teaspoon salt
1 1/2 sticks butter
3/4 cup sugar
1 large egg
1 teaspoon liquid GF vanilla extract
1/2 teaspoon powdered GF vanilla (Authentic Foods makes such a product)
confectioner's sugar for rolling
Cream the butter and sugar with the liquid vanilla extract. Mix the gluten free flour, salt and powdered gluten free vanilla in a separate bowl. Add the egg to the butter mixture. Mix thoroughly. Then add the dry ingredients. Form in to a ball and refrigerate for one hour at least. You can use a food processor for mixing this dough.
Roll out the dough to 1/4" thickness between two sheets of wax paper. If you need to "flour" the wax paper to keep the dough from sticking, use liberal amounts of confectioner's sugar. Cut out the cookies, using a cookie cutter and transfer them to a silpat lined cookie sheet.
Bake in a preheated oven 350 degrees for 10-12 minutes or more, until they are as brown as you like them.
"Dream pastry flour" is from Bette Hagman's cookbooks, and the recipe is also available on the internet. It is meant for use in pie crusts:
2 cups tapioca starch
2 cups cornstarch
1 cup potato starch (not potato flour)
4 cups mochiko (sweet rice flour)
4 teaspoons xantham gum
2 teaspoons sugar
2 teaspoons salt
Mix these ingredients really thoroughly, either in a large bowl, bag or jar, and store in an airtight container.
Gf-Zing! recommends using all gluten free ingredients.
© Gf-Zing! | Alice DeLuca
Gluten free baking can produce a pretty bland product. This sugar cookie dough has extra -strong vanilla flavor, due to the addition of Authentic Foods Vanilla Powder. Authentic Foods is located in Gardena, California.
2 1/2 cups gluten free dream pastry flour (see below)
3/4 teaspoon salt
1 1/2 sticks butter
3/4 cup sugar
1 large egg
1 teaspoon liquid GF vanilla extract
1/2 teaspoon powdered GF vanilla (Authentic Foods makes such a product)
confectioner's sugar for rolling
Cream the butter and sugar with the liquid vanilla extract. Mix the gluten free flour, salt and powdered gluten free vanilla in a separate bowl. Add the egg to the butter mixture. Mix thoroughly. Then add the dry ingredients. Form in to a ball and refrigerate for one hour at least. You can use a food processor for mixing this dough.
Roll out the dough to 1/4" thickness between two sheets of wax paper. If you need to "flour" the wax paper to keep the dough from sticking, use liberal amounts of confectioner's sugar. Cut out the cookies, using a cookie cutter and transfer them to a silpat lined cookie sheet.
Bake in a preheated oven 350 degrees for 10-12 minutes or more, until they are as brown as you like them.
"Dream pastry flour" is from Bette Hagman's cookbooks, and the recipe is also available on the internet. It is meant for use in pie crusts:
2 cups tapioca starch
2 cups cornstarch
1 cup potato starch (not potato flour)
4 cups mochiko (sweet rice flour)
4 teaspoons xantham gum
2 teaspoons sugar
2 teaspoons salt
Mix these ingredients really thoroughly, either in a large bowl, bag or jar, and store in an airtight container.
Gf-Zing! recommends using all gluten free ingredients.
© Gf-Zing! | Alice DeLuca
December 10, 2005
Apple Pecan Breakfast Cake
This recipe for a very moist breakfast cake comes from the specific carbohydrate diet. It has been adjusted by Gf-Zing! to include some gluten free flour. It contains no white sugar, using only honey as a sweetener.
In a large bowl, mix up and set aside:
2 cups finely ground pecans
1 cup gluten free cookie flour mix
3 cups coarsely grated baking apples
In a food processor, mix well:
2/3 cup honey
1/3 cup butter
1/2 teaspoon salt
4 large eggs
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 teaspoon baking soda
Grease a heavy bundt pan extremely well. Mix the contents of the food processor with the apples, ground pecans and gluten free flour. Pour the batter into the prepared bundt pan. Bake for one hour at 350 degrees, until cake tester or toothpick comes out clean. The edges of the cake will be pulled away from the sides of the pan some, and the top will be brown.
Let cool for 10 minutes, then loosen the edges of the cake from the pan if necessary and turn the cake out on a rack to cool.
Use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
In a large bowl, mix up and set aside:
2 cups finely ground pecans
1 cup gluten free cookie flour mix
3 cups coarsely grated baking apples
In a food processor, mix well:
2/3 cup honey
1/3 cup butter
1/2 teaspoon salt
4 large eggs
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 teaspoon baking soda
Grease a heavy bundt pan extremely well. Mix the contents of the food processor with the apples, ground pecans and gluten free flour. Pour the batter into the prepared bundt pan. Bake for one hour at 350 degrees, until cake tester or toothpick comes out clean. The edges of the cake will be pulled away from the sides of the pan some, and the top will be brown.
Let cool for 10 minutes, then loosen the edges of the cake from the pan if necessary and turn the cake out on a rack to cool.
Use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
Lemon Rice Pudding
In a large bowl, mix the following ingredients:
2 eggs
1/3 cup brown sugar
1/4 teaspoon finely grated fresh lemon zest
2 Tablespoons fresh lemon juice
1/4 teaspoon gluten free vanilla
Cook one cup of dry, long-grain rice with 1/2 teaspoon of salt, until done. You can use a rice cooker, or do it on top of the stove. While the cooked rice is still very hot, stir it quickly and vigorously into the bowl with the eggs and seasonings. Stir quickly so the eggs don't cook before the mixture is all mixed up. The hot rice will cook the eggs.
Transfer to a serving dish; sprinkle the top with gluten free cinnamon.
Cool the pudding to room temperature or colder before serving.
Make sure all your ingredients are gluten free.
The original version of this recipe is from Still Life With Menu, by Molly Katzen, published in 1988.
© Gf-Zing! | Alice DeLuca
2 eggs
1/3 cup brown sugar
1/4 teaspoon finely grated fresh lemon zest
2 Tablespoons fresh lemon juice
1/4 teaspoon gluten free vanilla
Cook one cup of dry, long-grain rice with 1/2 teaspoon of salt, until done. You can use a rice cooker, or do it on top of the stove. While the cooked rice is still very hot, stir it quickly and vigorously into the bowl with the eggs and seasonings. Stir quickly so the eggs don't cook before the mixture is all mixed up. The hot rice will cook the eggs.
Transfer to a serving dish; sprinkle the top with gluten free cinnamon.
Cool the pudding to room temperature or colder before serving.
Make sure all your ingredients are gluten free.
The original version of this recipe is from Still Life With Menu, by Molly Katzen, published in 1988.
© Gf-Zing! | Alice DeLuca
Baked Fish
This recipe has been adjusted by Gf-Zing! to make it accessible to the gluten free world.
Place the following ingredients in an oven-proof casserole with a lid:
2 Tablespoons white wine
2 Tablespoons butter (or gluten free margarine, or olive oil)
2 Tablespoons capers
1 Tablespoon chopped fresh parsley (use your kitchen shears to snip the parsley)
1 teaspoon snipped fresh chives
2 teaspoons fresh lemon juice
Give this mixture a little stir, then add
2 pounds of cod, haddock or other white fish
Sprinkle the fish with salt, freshly ground pepper, and gluten free paprika. Pour another 2 Tablespoons of butter or olive oil over the fish.
Cover the casserole and bake at 350 for 20-25 minutes, depending on the thickness of the pieces of fish.
Be sure to use all gluten-free ingredients, even the spices.
© Gf-Zing! | Alice DeLuca
Place the following ingredients in an oven-proof casserole with a lid:
2 Tablespoons white wine
2 Tablespoons butter (or gluten free margarine, or olive oil)
2 Tablespoons capers
1 Tablespoon chopped fresh parsley (use your kitchen shears to snip the parsley)
1 teaspoon snipped fresh chives
2 teaspoons fresh lemon juice
Give this mixture a little stir, then add
2 pounds of cod, haddock or other white fish
Sprinkle the fish with salt, freshly ground pepper, and gluten free paprika. Pour another 2 Tablespoons of butter or olive oil over the fish.
Cover the casserole and bake at 350 for 20-25 minutes, depending on the thickness of the pieces of fish.
Be sure to use all gluten-free ingredients, even the spices.
© Gf-Zing! | Alice DeLuca
Sushi, Musubi
Mix up a batch of gluten free sushi rice, and you are ready to make a Hawai'ian specialty called "musubi." In Hawai'i Musubi is often topped with Spam, but no matter, it is a great method of making a sandwich-like concoction that is perfectly sized for lunch. This recipe is presented here by Gf-Zing!, celebrating flavor and excitement in the gluten free world.
You will need a plastic musubi mold or a Spam can to make this recipe. You are going to make a sort of brick of seasoned rice wrapped in seaweed, with fillings in the middle. Spam musubi would have the Spam on the top, rather than in the middle, but that is no matter.
You can cook sushi rice on top of the stove or in your rice cooker. Use about 2 to 1 ratio of water to dry, medium grain Japanese or sushi rice (Kokuho Rose or Nishiki are two common brands.)
Rinse 2 units of rice well. Cook it in 4 units of water, or use the sushi rice line on your rice cooker insert to measure the water. Turn on the cooker and wait until it is done.
When it is just finished cooking, place the rice in a large bowl. Have ready some gluten free seasoned rice vinegar, a rice paddle, and a piece of paper or a small hand-held fan.
While fanning the rice with one hand, stir the rice (using the rice paddle) with the other hand. Sprinkle a bit of seasoned rice vinegar on the rice and continue stirring and fanning. Continue to do this, adding more seasoned rice vinegar, until the rice has a pleasant sweet-sour-salty taste and has gotten cool. The rice is ready. For two cups of dry rice (5-6 cups cooked), you would use about 7 tablespoons or so of the vinegar.
Cut a piece of sushi nori (that is a dark sheet of edible seaweed that looks like shiny green-black paper) to fit the bottom and up the sides of the musubi mold. It should extend out the top of the mold on both long edges by an inch and a half. Typically, this requires half a sheet of sushi nori. Keeping the edges of sushi nori going up the sides of the mold, put some of the prepared rice in the bottom, on top of the nori. On top of this, you can add small amounts of any of the following fillings, as you like:
Cooked fish or shellfish
avocado slices coated in lemon juice (so they don't get brown)
slivered cooked carrots
gluten free smoked fish
cucumber slivers
Japanese seasoning peppers (gluten free)
gluten free ham, sliced very thin
Fill the rest of the mold up to the top with seasoned rice. Press down on the rice with your rice paddle firmly. Fold the ends of the nori down over the top, then use the presser that comes with the mold to tightly compress the entire thing by pressing down on the top of the folded nori. You will have a dense brick of rice and pretty colored foods all contained in a portable form. Wrap this brick in tin foil (aluminum foil) and you have a nice complete lunch. Depending on the ingredients you used for filling, you may not need to refrigerate this musubi, making it very convenient for camping or work places without refrigeration.
Important Notes: Unfortunately, currently the gluten free community must avoid wasabi paste, which often contains wheat. Soy sauce also often contains wheat, so read labels before trying to dip your musubi in soy sauce. Be careful also to make sure that the seasoned rice vinegar is gluten free. Some are not. Also, imitation seafood products are often made with wheat and should be avoided.
A picture of spam musubi (with the spam on top) is available at the following page:
Wikipedia article
Always use gluten free ingredients.
© Gf-Zing! | Alice DeLuca
You will need a plastic musubi mold or a Spam can to make this recipe. You are going to make a sort of brick of seasoned rice wrapped in seaweed, with fillings in the middle. Spam musubi would have the Spam on the top, rather than in the middle, but that is no matter.
You can cook sushi rice on top of the stove or in your rice cooker. Use about 2 to 1 ratio of water to dry, medium grain Japanese or sushi rice (Kokuho Rose or Nishiki are two common brands.)
Rinse 2 units of rice well. Cook it in 4 units of water, or use the sushi rice line on your rice cooker insert to measure the water. Turn on the cooker and wait until it is done.
When it is just finished cooking, place the rice in a large bowl. Have ready some gluten free seasoned rice vinegar, a rice paddle, and a piece of paper or a small hand-held fan.
While fanning the rice with one hand, stir the rice (using the rice paddle) with the other hand. Sprinkle a bit of seasoned rice vinegar on the rice and continue stirring and fanning. Continue to do this, adding more seasoned rice vinegar, until the rice has a pleasant sweet-sour-salty taste and has gotten cool. The rice is ready. For two cups of dry rice (5-6 cups cooked), you would use about 7 tablespoons or so of the vinegar.
Cut a piece of sushi nori (that is a dark sheet of edible seaweed that looks like shiny green-black paper) to fit the bottom and up the sides of the musubi mold. It should extend out the top of the mold on both long edges by an inch and a half. Typically, this requires half a sheet of sushi nori. Keeping the edges of sushi nori going up the sides of the mold, put some of the prepared rice in the bottom, on top of the nori. On top of this, you can add small amounts of any of the following fillings, as you like:
Cooked fish or shellfish
avocado slices coated in lemon juice (so they don't get brown)
slivered cooked carrots
gluten free smoked fish
cucumber slivers
Japanese seasoning peppers (gluten free)
gluten free ham, sliced very thin
Fill the rest of the mold up to the top with seasoned rice. Press down on the rice with your rice paddle firmly. Fold the ends of the nori down over the top, then use the presser that comes with the mold to tightly compress the entire thing by pressing down on the top of the folded nori. You will have a dense brick of rice and pretty colored foods all contained in a portable form. Wrap this brick in tin foil (aluminum foil) and you have a nice complete lunch. Depending on the ingredients you used for filling, you may not need to refrigerate this musubi, making it very convenient for camping or work places without refrigeration.
Important Notes: Unfortunately, currently the gluten free community must avoid wasabi paste, which often contains wheat. Soy sauce also often contains wheat, so read labels before trying to dip your musubi in soy sauce. Be careful also to make sure that the seasoned rice vinegar is gluten free. Some are not. Also, imitation seafood products are often made with wheat and should be avoided.
A picture of spam musubi (with the spam on top) is available at the following page:
Wikipedia article
Always use gluten free ingredients.
© Gf-Zing! | Alice DeLuca
December 9, 2005
Venetian Christmas Cookie/Neapolitan Three-Colored Cakes
One of the greatest gluten-free interests we had was recreating this Christmas cookie. We first encountered it in Better Homes and Gardens magazine in the 1970s. Back then, the recipe called for 10 drops of green food coloring and 8 drops of red (for the different colored layers). Now, in the December issue of Gourmet (2005), the same recipe has appeared under the name of Seven-Layer Cookies, but with 25 drops of each color of food coloring and with chocolate icing on both the top and the bottom. This larger amount of food coloring produces a much more garish cookie. With the bright colors and chocolate icing on top and bottom, it seems like the three-car garage of cookiedom. We prefer the original, smaller amounts of food coloring, and chocolate only on the top. Gf-Zing! presents the recipe here, adapted for gluten free cooking with gf flour and extra almond extract to make up for the flavorless rice flour, and including a link to how to make your own almond paste.
8 ounces gluten free almond paste
3 sticks butter
1 cup sugar
4 eggs, separated
1 1/2 teaspoons almond extract
2 cups gluten free cookie flour mix
1/4 teaspoon salt
10 drops green food coloring
8 drops red food coloring
12 ounces apricot preserves
4 ounces gluten free semisweet chocolate
You need 3 pans, each 9x13" to make these cookies, or use the same one over and over.
Grease the three pans, line them with wax paper, and grease the wax paper.
In your food processor, mix the almond paste, egg yolks, butter, almond extract and salt. Beat for 5 minutes, until the mixture is really smooth. Add the gluten free cookie flour and mix well.
In a separate bowl, beat the egg whites until they form stiff peaks. Fold the dough from the food processor into the egg whites.
Remove 1 1/2 cups of the batter and spread it all over the bottom of one of the three prepared pans. Remove another 1 1/2 cups of batter to a separate bowl, add the green food coloring and spread the green batter in a second pan. To the last remaining batter, add the red coloring. Spread this red batter in the third pan. The batter spread in the pans will be very thin - only a quarter of an inch or so.
Bake in a preheated oven 350 degrees for fifteen minutes. The dough will start to pull away from the edges, and start to brown around the edges. The top will be springy to the touch. Remove the pans from the oven and set aside.
Melt the 12 ounces of jam in a pan. Some of the recipes for this cookie call for straining the jam, but this is not necessary. Enjoy the lumps! Turn out the green cake on a flat cookie sheet that is lined with tin foil or some other durable material. Spread half the jam on the green cake. Top with the plain colored cake. Spread the remaining jam on the plain colored cake. Top with the red cake. Put a piece of plastic wrap on the top of the red layer. Put a cookie sheet on top. Place canned goods, or heavy weights, around the cookie sheet to weigh down the cake and glue the layers together. If you have a heavy wooden cutting board, you can use that instead. Set aside in a cool place for several hours or overnight.
Melt the chocolate. If you like bitter chocolate, add an ounce of bitter chocolate to the semisweet chocolate. Remove the cans, cookie sheet and plastic wrap from the top of the cake, and then spread the red cake layer with melted chocolate. Allow to harden (this will take some time - at least 30 minutes). Slice off the edges of the cake and put these scraps on a plate for sampling. Slice the cake into squares, about 1" on a side, using a sharp knife and a ruler (to mark where to cut). You may have to run hot water over the knife, then dry it with a clean towel, from time to time so that crumbs don't get onto the chocolate topping.
These can be stored in an airtight container in the freezer, with wax paper between the layers of cookies, and removed as needed. If cut into 1" squares, over 100 cookies are produced.
Make sure to use all gluten free ingredients.
© Gf-Zing! | Alice DeLuca
8 ounces gluten free almond paste
3 sticks butter
1 cup sugar
4 eggs, separated
1 1/2 teaspoons almond extract
2 cups gluten free cookie flour mix
1/4 teaspoon salt
10 drops green food coloring
8 drops red food coloring
12 ounces apricot preserves
4 ounces gluten free semisweet chocolate
You need 3 pans, each 9x13" to make these cookies, or use the same one over and over.
Grease the three pans, line them with wax paper, and grease the wax paper.
In your food processor, mix the almond paste, egg yolks, butter, almond extract and salt. Beat for 5 minutes, until the mixture is really smooth. Add the gluten free cookie flour and mix well.
In a separate bowl, beat the egg whites until they form stiff peaks. Fold the dough from the food processor into the egg whites.
Remove 1 1/2 cups of the batter and spread it all over the bottom of one of the three prepared pans. Remove another 1 1/2 cups of batter to a separate bowl, add the green food coloring and spread the green batter in a second pan. To the last remaining batter, add the red coloring. Spread this red batter in the third pan. The batter spread in the pans will be very thin - only a quarter of an inch or so.
Bake in a preheated oven 350 degrees for fifteen minutes. The dough will start to pull away from the edges, and start to brown around the edges. The top will be springy to the touch. Remove the pans from the oven and set aside.
Melt the 12 ounces of jam in a pan. Some of the recipes for this cookie call for straining the jam, but this is not necessary. Enjoy the lumps! Turn out the green cake on a flat cookie sheet that is lined with tin foil or some other durable material. Spread half the jam on the green cake. Top with the plain colored cake. Spread the remaining jam on the plain colored cake. Top with the red cake. Put a piece of plastic wrap on the top of the red layer. Put a cookie sheet on top. Place canned goods, or heavy weights, around the cookie sheet to weigh down the cake and glue the layers together. If you have a heavy wooden cutting board, you can use that instead. Set aside in a cool place for several hours or overnight.
Melt the chocolate. If you like bitter chocolate, add an ounce of bitter chocolate to the semisweet chocolate. Remove the cans, cookie sheet and plastic wrap from the top of the cake, and then spread the red cake layer with melted chocolate. Allow to harden (this will take some time - at least 30 minutes). Slice off the edges of the cake and put these scraps on a plate for sampling. Slice the cake into squares, about 1" on a side, using a sharp knife and a ruler (to mark where to cut). You may have to run hot water over the knife, then dry it with a clean towel, from time to time so that crumbs don't get onto the chocolate topping.
These can be stored in an airtight container in the freezer, with wax paper between the layers of cookies, and removed as needed. If cut into 1" squares, over 100 cookies are produced.
Make sure to use all gluten free ingredients.
© Gf-Zing! | Alice DeLuca
Almond Paste - homemade and gluten free!
Commercial almond paste is often made with glucose derived from wheat, and is therefore out-of-bounds for the gluten free community. Here is how to make your own gluten free almond paste for baking cakes and cookies. Almond paste made at home does not have as intense an almond flavor as the commercial product because it does not contain bitter almond. This recipe has been developed and tested for the gluten free community by Gf-Zing!
1 pound shelled, blanched, peeled almonds (simply put, the almonds look whitish in color, with no brown skin on them - it doesn't matter if they are whole or slivered)
3 1/2 cups gluten free confectioner's sugar
2-3 egg whites
Grind the nuts in a food processor with a sharp blade until they are almost turning to the consistency of peanut butter. Add the sugar and 2 egg whites. Process until the mixture forms a uniform ball. Add the third egg white only if you have to. You will probably need to separate the mixture into two batches to process the paste. If that is the case, mix the almonds and sugar, divide it in half, then add one egg white to each half. That is the best way.
This almond paste will work for baked goods. Do not eat it raw, as it contains raw eggs.
It will keep for less than a week in the refrigerator, so use it quickly. To use it in recipes, weigh out amounts with a kitchen scale.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
1 pound shelled, blanched, peeled almonds (simply put, the almonds look whitish in color, with no brown skin on them - it doesn't matter if they are whole or slivered)
3 1/2 cups gluten free confectioner's sugar
2-3 egg whites
Grind the nuts in a food processor with a sharp blade until they are almost turning to the consistency of peanut butter. Add the sugar and 2 egg whites. Process until the mixture forms a uniform ball. Add the third egg white only if you have to. You will probably need to separate the mixture into two batches to process the paste. If that is the case, mix the almonds and sugar, divide it in half, then add one egg white to each half. That is the best way.
This almond paste will work for baked goods. Do not eat it raw, as it contains raw eggs.
It will keep for less than a week in the refrigerator, so use it quickly. To use it in recipes, weigh out amounts with a kitchen scale.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
Venetian Christmas Cookie/Neapolitan Three-Colored Cakes
One of the greatest gluten-free interests we had was recreating this Christmas cookie. We first encountered it in Better Homes and Gardens magazine in the 1970s. Back then, the recipe called for 10 drops of green food coloring and 8 drops of red (for the different colored layers). Now, in the December issue of Gourmet (2005), the same recipe has appeared under the name of Seven-Layer Cookies, but with 25 drops of each color of food coloring and with chocolate icing on both the top and the bottom. This larger amount of food coloring produces a much more garish cookie. With the bright colors and chocolate icing on top and bottom, it seems like the three-car garage of cookiedom. We prefer the original, smaller amounts of food coloring, and chocolate only on the top. Gf-Zing! presents the recipe here, adapted for gluten free cooking with gf flour and extra almond extract to make up for the flavorless rice flour, and including a link to how to make your own almond paste.
8 ounces gluten free almond paste
3 sticks butter
1 cup sugar
4 eggs, separated
1 1/2 teaspoons almond extract
2 cups gluten free cookie flour mix
1/4 teaspoon salt
10 drops green food coloring
8 drops red food coloring
12 ounces apricot preserves
4 ounces gluten free semisweet chocolate
You need 3 pans, each 9x13" to make these cookies, or use the same one over and over.
Grease the three pans, line them with wax paper, and grease the wax paper.
In your food processor, mix the almond paste, egg yolks, butter, almond extract and salt. Beat for 5 minutes, until the mixture is really smooth. Add the gluten free cookie flour and mix well.
In a separate bowl, beat the egg whites until they form stiff peaks. Fold the dough from the food processor into the egg whites.
Remove 1 1/2 cups of the batter and spread it all over the bottom of one of the three prepared pans. Remove another 1 1/2 cups of batter to a separate bowl, add the green food coloring and spread the green batter in a second pan. To the last remaining batter, add the red coloring. Spread this red batter in the third pan. The batter spread in the pans will be very thin - only a quarter of an inch or so.
Bake in a preheated oven 350 degrees for fifteen minutes. The dough will start to pull away from the edges, and start to brown around the edges. The top will be springy to the touch. Remove the pans from the oven and set aside.
Melt the 12 ounces of jam in a pan. Some of the recipes for this cookie call for straining the jam, but this is not necessary. Enjoy the lumps! Turn out the green cake on a flat cookie sheet that is lined with tin foil or some other durable material. Spread half the jam on the green cake. Top with the plain colored cake. Spread the remaining jam on the plain colored cake. Top with the red cake. Put a piece of plastic wrap on the top of the red layer. Put a cookie sheet on top. Place canned goods, or heavy weights, around the cookie sheet to weigh down the cake and glue the layers together. If you have a heavy wooden cutting board, you can use that instead. Set aside in a cool place for several hours or overnight.
Melt the chocolate. If you like bitter chocolate, add an ounce of bitter chocolate to the semisweet chocolate. Remove the cans, cookie sheet and plastic wrap from the top of the cake, and then spread the red cake layer with melted chocolate. Allow to harden (this will take some time - at least 30 minutes). Slice off the edges of the cake and put these scraps on a plate for sampling. Slice the cake into squares, about 1" on a side, using a sharp knife and a ruler (to mark where to cut). You may have to run hot water over the knife, then dry it with a clean towel, from time to time so that crumbs don't get onto the chocolate topping.
These can be stored in an airtight container in the freezer, with wax paper between the layers of cookies, and removed as needed. If cut into 1" squares, over 100 cookies are produced.
Make sure to use all gluten free ingredients.
© Gf-Zing! | Alice DeLuca
8 ounces gluten free almond paste
3 sticks butter
1 cup sugar
4 eggs, separated
1 1/2 teaspoons almond extract
2 cups gluten free cookie flour mix
1/4 teaspoon salt
10 drops green food coloring
8 drops red food coloring
12 ounces apricot preserves
4 ounces gluten free semisweet chocolate
You need 3 pans, each 9x13" to make these cookies, or use the same one over and over.
Grease the three pans, line them with wax paper, and grease the wax paper.
In your food processor, mix the almond paste, egg yolks, butter, almond extract and salt. Beat for 5 minutes, until the mixture is really smooth. Add the gluten free cookie flour and mix well.
In a separate bowl, beat the egg whites until they form stiff peaks. Fold the dough from the food processor into the egg whites.
Remove 1 1/2 cups of the batter and spread it all over the bottom of one of the three prepared pans. Remove another 1 1/2 cups of batter to a separate bowl, add the green food coloring and spread the green batter in a second pan. To the last remaining batter, add the red coloring. Spread this red batter in the third pan. The batter spread in the pans will be very thin - only a quarter of an inch or so.
Bake in a preheated oven 350 degrees for fifteen minutes. The dough will start to pull away from the edges, and start to brown around the edges. The top will be springy to the touch. Remove the pans from the oven and set aside.
Melt the 12 ounces of jam in a pan. Some of the recipes for this cookie call for straining the jam, but this is not necessary. Enjoy the lumps! Turn out the green cake on a flat cookie sheet that is lined with tin foil or some other durable material. Spread half the jam on the green cake. Top with the plain colored cake. Spread the remaining jam on the plain colored cake. Top with the red cake. Put a piece of plastic wrap on the top of the red layer. Put a cookie sheet on top. Place canned goods, or heavy weights, around the cookie sheet to weigh down the cake and glue the layers together. If you have a heavy wooden cutting board, you can use that instead. Set aside in a cool place for several hours or overnight.
Melt the chocolate. If you like bitter chocolate, add an ounce of bitter chocolate to the semisweet chocolate. Remove the cans, cookie sheet and plastic wrap from the top of the cake, and then spread the red cake layer with melted chocolate. Allow to harden (this will take some time - at least 30 minutes). Slice off the edges of the cake and put these scraps on a plate for sampling. Slice the cake into squares, about 1" on a side, using a sharp knife and a ruler (to mark where to cut). You may have to run hot water over the knife, then dry it with a clean towel, from time to time so that crumbs don't get onto the chocolate topping.
These can be stored in an airtight container in the freezer, with wax paper between the layers of cookies, and removed as needed. If cut into 1" squares, over 100 cookies are produced.
Make sure to use all gluten free ingredients.
© Gf-Zing! | Alice DeLuca
December 8, 2005
Yeast-raised Buckwheat Pancakes
This recipe has been developed and tested for the gluten free community by Gf-Zing!
Mix in a large bowl:
1 cup gluten free cookie flour
1 cup buckwheat flour (this is not wheat)
1 package (about a tablespoon) gluten free fast-rising yeast
2 Tablespoons gluten free buttermilk powder
1 Tablespoon sugar
1/2 teaspoon salt
Stir this up, then add 2 cups lukewarm water. Mix well and set on a radiator or other warm place for 1 hour.
After an hour of rising, add
2 eggs
3 Tablespoons oil
1/2 teaspoon gluten free baking powder
Mix well. Then let the complete mixture rise for another 15 minutes or more.
Adjust the thickness of the batter to your liking by adding additional water for thinner pancakes. Heat a heavy skillet nice and hot. Add some butter. Spoon in some batter in the size you like. When each pancake has bubbles on the top that have popped, and the top of the pancake looks kind of dry, flip the pancake. Cook on the other side. The pancakes will be a dark color because of the buckwheat flour. Serve hot with butter and grade B pure Maple Syrup.
Store the leftover batter in the fridge over night - the pancakes you make the second day will be even better than the first day's pancakes.
Make sure all of your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
Mix in a large bowl:
1 cup gluten free cookie flour
1 cup buckwheat flour (this is not wheat)
1 package (about a tablespoon) gluten free fast-rising yeast
2 Tablespoons gluten free buttermilk powder
1 Tablespoon sugar
1/2 teaspoon salt
Stir this up, then add 2 cups lukewarm water. Mix well and set on a radiator or other warm place for 1 hour.
After an hour of rising, add
2 eggs
3 Tablespoons oil
1/2 teaspoon gluten free baking powder
Mix well. Then let the complete mixture rise for another 15 minutes or more.
Adjust the thickness of the batter to your liking by adding additional water for thinner pancakes. Heat a heavy skillet nice and hot. Add some butter. Spoon in some batter in the size you like. When each pancake has bubbles on the top that have popped, and the top of the pancake looks kind of dry, flip the pancake. Cook on the other side. The pancakes will be a dark color because of the buckwheat flour. Serve hot with butter and grade B pure Maple Syrup.
Store the leftover batter in the fridge over night - the pancakes you make the second day will be even better than the first day's pancakes.
Make sure all of your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
December 4, 2005
Nilufer's Khitchri
This recipe is shared by Nilufer C. She says:
The traditional Indian khitchri is a combination of rice and moong daal cooked together. The following version is a Parsi style khitchri (yellow rice) made without the daal and eaten at least once a week with different curries, sauces and accompaniments.
Ingredients :
1 small onion
1 tablespoon cooking oil
1/2 teaspoon cumin seeds
3-4 peppercorns
3-4 cloves
2 whole cardamoms
1 stick cinnamon
1 cup rice
2 cups water
salt to taste
1 teaspoon turmeric
Sauté onion in a 4 quart pot till golden brown. Add cumin seeds, pepper corns, cloves, cardamom seeds and cinnamon. Sauté for about 1 minute.
Add rice, water, salt and turmeric. Stir and bring to a boil. Remove from stove and place covered in preheated 300 degree oven for about 20 minutes.
If desired remove pepper, cloves, cardamom, and cinnamon stick from ice before serving. (Serves 4)
Gf-Zing! notes: If you don't have turmeric, you can try using a couple of gluten free bouillion cubes in place of the salt. The dish cooks nicely in a Corningware casserole with a glass lid. When you lift off the lid, the delicious aroma of the rice will bring everyone to the kitchen asking what is for dinner! Also, this dish can take longer than 20 minutes to cook, depending on the type of rice you use (basmati for example,) and the temperature of the water.
We have served this rice with a French-style pot-roasted chicken, a braised cabbage in a German style, and an Italian Chianti - the mulit-culti combination was outstanding.
© Gf-Zing! | Alice DeLuca
The traditional Indian khitchri is a combination of rice and moong daal cooked together. The following version is a Parsi style khitchri (yellow rice) made without the daal and eaten at least once a week with different curries, sauces and accompaniments.
Ingredients :
1 small onion
1 tablespoon cooking oil
1/2 teaspoon cumin seeds
3-4 peppercorns
3-4 cloves
2 whole cardamoms
1 stick cinnamon
1 cup rice
2 cups water
salt to taste
1 teaspoon turmeric
Sauté onion in a 4 quart pot till golden brown. Add cumin seeds, pepper corns, cloves, cardamom seeds and cinnamon. Sauté for about 1 minute.
Add rice, water, salt and turmeric. Stir and bring to a boil. Remove from stove and place covered in preheated 300 degree oven for about 20 minutes.
If desired remove pepper, cloves, cardamom, and cinnamon stick from ice before serving. (Serves 4)
Gf-Zing! notes: If you don't have turmeric, you can try using a couple of gluten free bouillion cubes in place of the salt. The dish cooks nicely in a Corningware casserole with a glass lid. When you lift off the lid, the delicious aroma of the rice will bring everyone to the kitchen asking what is for dinner! Also, this dish can take longer than 20 minutes to cook, depending on the type of rice you use (basmati for example,) and the temperature of the water.
We have served this rice with a French-style pot-roasted chicken, a braised cabbage in a German style, and an Italian Chianti - the mulit-culti combination was outstanding.
© Gf-Zing! | Alice DeLuca
Cornmeal Almond Cake with Orange Syrup
The original recipe that this comes from was written in metric weights. It is interesting that 190 grams of corn meal is 1 cup, and the same weight of almond meal is 2 cups (loosely packed). There is not an error in the measurements - this is just how it worked out! This recipe has been modified and tested for the gluten free community by Gf-Zing!
1 1/3 cups sugar
4 large eggs
1/2 teaspoon salt
grated zest and juice from a navel orange
1 cup extra light olive oil
1 cup corn meal (or 190 grams)
2 cups almond meal (or 190 grams)
1 1/2 teaspoons gluten free baking powder
Beat the eggs with the sugar and salt, using an electric mixer, for 3 minutes, until light in color and fluffy. Beat in the zest and orange juice, and then the extra light olive oil. This creates a sort of mayonnaise-like substance, with the eggs acting as an emulsifier.
Mix the corn meal, almond meal and baking powder together and fold into the egg mixture. The batter will look like corn meal mush.
Grease a 9-inch spring-form pan, line it (bottom and sides) with wax paper, then grease the wax paper. Pour the batter in to the lined pan and bake at 350 for 1 hour and five minutes. The cake will be dark brown on the top. Remove it from the oven.
Syrup:
Make a syrup of 1/2 cup sugar, 1/2 cup water, 6 tablespoons fresh orange juice (1 orange). Simmer this syrup for 8 minutes. Skim off any foam. Add 2 Tablespoons of gluten free orange liqueur, if desired. Poke holes all over the top of the cake with a skewer, then pour the hot syrup over the cake, while the cake is still in the pan. The cake will soak up the syrup almost immediately.
As soon as possible after pouring the syrup on the cake, remove the sides of the cake pan and transfer the cake to a plate. Use the wax paper to help you in moving the cake, and make sure to remove the metal bottom of the pan too. If you leave the syrupy cake in contact with the pan for much time at all, the acidic syrup will interact with the metal pan and cause the cake to have a metallic flavor.
Chill the cake completely before serving. When completely finished, the cake will be about 1 1/2 inches tall and will serve 12.
Use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
1 1/3 cups sugar
4 large eggs
1/2 teaspoon salt
grated zest and juice from a navel orange
1 cup extra light olive oil
1 cup corn meal (or 190 grams)
2 cups almond meal (or 190 grams)
1 1/2 teaspoons gluten free baking powder
Beat the eggs with the sugar and salt, using an electric mixer, for 3 minutes, until light in color and fluffy. Beat in the zest and orange juice, and then the extra light olive oil. This creates a sort of mayonnaise-like substance, with the eggs acting as an emulsifier.
Mix the corn meal, almond meal and baking powder together and fold into the egg mixture. The batter will look like corn meal mush.
Grease a 9-inch spring-form pan, line it (bottom and sides) with wax paper, then grease the wax paper. Pour the batter in to the lined pan and bake at 350 for 1 hour and five minutes. The cake will be dark brown on the top. Remove it from the oven.
Syrup:
Make a syrup of 1/2 cup sugar, 1/2 cup water, 6 tablespoons fresh orange juice (1 orange). Simmer this syrup for 8 minutes. Skim off any foam. Add 2 Tablespoons of gluten free orange liqueur, if desired. Poke holes all over the top of the cake with a skewer, then pour the hot syrup over the cake, while the cake is still in the pan. The cake will soak up the syrup almost immediately.
As soon as possible after pouring the syrup on the cake, remove the sides of the cake pan and transfer the cake to a plate. Use the wax paper to help you in moving the cake, and make sure to remove the metal bottom of the pan too. If you leave the syrupy cake in contact with the pan for much time at all, the acidic syrup will interact with the metal pan and cause the cake to have a metallic flavor.
Chill the cake completely before serving. When completely finished, the cake will be about 1 1/2 inches tall and will serve 12.
Use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
French Chicken, with Butter and Sour Cream
This is a simple but perfect way to cook a chicken on top of the stove in an hour or two. The recipe has been modified and tested for the gluten free community by Gf-Zing!
1/3 stick of butter
A 3-7 pound gluten free roasting or frying chicken, cleaned
salt
pepper
Sour cream
Melt the butter in a heavy pot that has a lid and will hold the chicken. Heat the butter until it browns slightly. Add the chicken, and turn it around in the butter until it is coated on all sides. If the chicken has a pop-up timer, make sure it is facing up! Season with salt and pepper. Put the lid on, and cook over a low, low heat for 1-2 hours. Try not to keep opening the lid, but if you must, you must. When the chicken is cooked through, there will be considerable liquid in the bottom of the pan.
Remove the chicken, reduce the liquid to a cup or two. Add 1/3 cup of gluten free sour cream, more or less, a few tablespoons of additional butter, and salt and pepper to taste. Remove the skin from the chicken and discard the skin; slice the meat and add the meat to this sauce. Serve immediately. This is good with potatoes, plain rice or Nilufer's Khitchri rice dish.
You can use cornish game hens instead of chicken, if you prefer - they will take about 45-60 minutes to cook.
Make sure all your ingredients are gluten-free - including, believe it or not, the chicken itself. The poultry industry sometimes adds "solutions" to poultry, some of which contain gluten. It's a weird, weird, world!
© Gf-Zing! | Alice DeLuca
1/3 stick of butter
A 3-7 pound gluten free roasting or frying chicken, cleaned
salt
pepper
Sour cream
Melt the butter in a heavy pot that has a lid and will hold the chicken. Heat the butter until it browns slightly. Add the chicken, and turn it around in the butter until it is coated on all sides. If the chicken has a pop-up timer, make sure it is facing up! Season with salt and pepper. Put the lid on, and cook over a low, low heat for 1-2 hours. Try not to keep opening the lid, but if you must, you must. When the chicken is cooked through, there will be considerable liquid in the bottom of the pan.
Remove the chicken, reduce the liquid to a cup or two. Add 1/3 cup of gluten free sour cream, more or less, a few tablespoons of additional butter, and salt and pepper to taste. Remove the skin from the chicken and discard the skin; slice the meat and add the meat to this sauce. Serve immediately. This is good with potatoes, plain rice or Nilufer's Khitchri rice dish.
You can use cornish game hens instead of chicken, if you prefer - they will take about 45-60 minutes to cook.
Make sure all your ingredients are gluten-free - including, believe it or not, the chicken itself. The poultry industry sometimes adds "solutions" to poultry, some of which contain gluten. It's a weird, weird, world!
© Gf-Zing! | Alice DeLuca
December 2, 2005
Eggplant Caviar
When this recipe first came to our attention, in the 1970s, the instructions called for cooking the mixture for two hours in a covered pan over very low heat. Over the course of time, the hybridization of eggplants and the introduction of hotter stove burners have necessitated some changes. The recipe is presented here in its original form, with recommendations for modern cooking methods. The recipe has been tested for the gluten free community by Gf-Zing!
1 medium eggplant, peeled and chopped in 1/4" cubes
1/4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 can gluten free stewed tomatoes (14 ounce size)
2 Tablespoons gluten free tomato paste (optional)
1 Tablespoon sugar
1/2 teaspoon salt
freshly ground black pepper
the juice of a half or a whole lemon
Fry the eggplant in the olive oil in a heavy-bottomed non-stick frying pan (12") until soft, about ten minutes. Mash with a potato masher, then add the rest of the ingredients except for the lemon juice. Do not add the lemon juice yet.
Add the rest of the ingredients and cover the pan. Reduce the heat to the lowest possible setting and cook for 2 hours, watching carefully so it doesn't burn. A heavy pan is necessary. When it is just starting to stick to the bottom of the pan, it is done cooking. Add the juice of 1/2-1 lemon, to taste. It should be somewhat tart.
This mixture is typically spread on "black bread" or Westphalian pumpernickel. For the gluten free community, try to find "Genuine Bavarian Gluten-Free Toast Bread" which is distributed by R & R Export-Import Specialties, PO Box 7667, Nashua NH 03060. (800)-818-7729.
Notes for modern cooks: If you have a stove that has hot burners, you can stir-fry the mixture for about 20 minutes, stirring constantly, until it starts to stick to the pan. The flavor will not be quite as intense as the old-fashioned low-heat method achieves, but it will be perfectly acceptable. If the eggplant seems to become soft and mushy quickly during the initial frying, this should be a clue that you need to cook the mixture for less time than two hours. Thirty years ago, the eggplant cubes could stand up to quite a bit of cooking and maintain their structural integrity but somehow the modern hybrids seem to disintegrate quickly.
© Gf-Zing! | Alice DeLuca
1 medium eggplant, peeled and chopped in 1/4" cubes
1/4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 can gluten free stewed tomatoes (14 ounce size)
2 Tablespoons gluten free tomato paste (optional)
1 Tablespoon sugar
1/2 teaspoon salt
freshly ground black pepper
the juice of a half or a whole lemon
Fry the eggplant in the olive oil in a heavy-bottomed non-stick frying pan (12") until soft, about ten minutes. Mash with a potato masher, then add the rest of the ingredients except for the lemon juice. Do not add the lemon juice yet.
Add the rest of the ingredients and cover the pan. Reduce the heat to the lowest possible setting and cook for 2 hours, watching carefully so it doesn't burn. A heavy pan is necessary. When it is just starting to stick to the bottom of the pan, it is done cooking. Add the juice of 1/2-1 lemon, to taste. It should be somewhat tart.
This mixture is typically spread on "black bread" or Westphalian pumpernickel. For the gluten free community, try to find "Genuine Bavarian Gluten-Free Toast Bread" which is distributed by R & R Export-Import Specialties, PO Box 7667, Nashua NH 03060. (800)-818-7729.
Notes for modern cooks: If you have a stove that has hot burners, you can stir-fry the mixture for about 20 minutes, stirring constantly, until it starts to stick to the pan. The flavor will not be quite as intense as the old-fashioned low-heat method achieves, but it will be perfectly acceptable. If the eggplant seems to become soft and mushy quickly during the initial frying, this should be a clue that you need to cook the mixture for less time than two hours. Thirty years ago, the eggplant cubes could stand up to quite a bit of cooking and maintain their structural integrity but somehow the modern hybrids seem to disintegrate quickly.
© Gf-Zing! | Alice DeLuca
Creamy Lentil Soup with Curry and Chipotles
This mulligatawny style soup is gluten free, dairy free and vegan. The recipe has been developed and tested for the gluten free community by Gf-Zing!
1 Tablespoon vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon gluten free homemade chipotle chiles in adobo sauce
1 Tablespoon gluten free curry powder
1 teaspoon gluten free turmeric powder
2 stalks of celery, diced
1 or 2 carrots, sliced
2 potatoes, cubed
1/4 cup gluten free ketchup
1 quart water
1 can coconut milk
1 cup dry brown lentils
1 teaspoon salt, or more, to taste
Briefly fry the onions, garlic and ginger in the oil until soft. Add the curry powder and the turmeric and stir to coat the onions. Add the rest of the ingredients except the salt, and simmer uncovered for a half hour. Taste the soup. Add the salt, cook over low heat for 15 minutes more, and serve.
Make sure that all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
1 Tablespoon vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon gluten free homemade chipotle chiles in adobo sauce
1 Tablespoon gluten free curry powder
1 teaspoon gluten free turmeric powder
2 stalks of celery, diced
1 or 2 carrots, sliced
2 potatoes, cubed
1/4 cup gluten free ketchup
1 quart water
1 can coconut milk
1 cup dry brown lentils
1 teaspoon salt, or more, to taste
Briefly fry the onions, garlic and ginger in the oil until soft. Add the curry powder and the turmeric and stir to coat the onions. Add the rest of the ingredients except the salt, and simmer uncovered for a half hour. Taste the soup. Add the salt, cook over low heat for 15 minutes more, and serve.
Make sure that all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
November 30, 2005
Mostaccioli - an Italian nut cookie
1 cup hazelnuts
1 cup walnuts
1 Tablespoon gluten free unsweetened cocoa powder
1/2 teaspoon cinnamon
1/8 teaspoon cloves
a pinch of salt
1/3 cup gluten free flour mix
1/3 cup honey
1 egg white
Grind the nuts finely in a blender of food processor. Mix with the rest of the ingredients and form a sticky ball of dough.
Roll out the dough on a piece of waxed paper covered in a virtual snowfall of powdered sugar. Roll the dough until it is 3/8 inch thick, and make sure to keep a deep coating of powdered sugar so the dough doesn't stick to the rolling pin or the counter etc.
Cut the dough in to 1 x 1 1/2" bars. Transfer them to a well-greased cookie sheet. Bake at 275 degrees, about 25-30 minutes or until they appear dry. Transfer to drying racks and cool completely. Place the cooled cookies on waxed paper and drizzle them with icing.
Icing:
Mix 1 Tablespoon of egg white, 1/2 cup powdered sugar, and 1-2 Tablespoons of gluten free orange liqueur to make a thick but drizzly icing. Not too thin. Add more liqueur or more sugar as needed to achieve the right consistency. Drizzle attractively on the cookies. Allow to dry completely before storing the cookies in an airtight container with waxed paper between the layers of cookies.
Note: Make sure the nuts are fresh, as the freshness of the nuts makes the flavor of these cookies. Rancid nuts are not good.
Make sure all of your ingredients, including spices, are gluten free!
© Gf-Zing! | Alice DeLuca
1 cup walnuts
1 Tablespoon gluten free unsweetened cocoa powder
1/2 teaspoon cinnamon
1/8 teaspoon cloves
a pinch of salt
1/3 cup gluten free flour mix
1/3 cup honey
1 egg white
Grind the nuts finely in a blender of food processor. Mix with the rest of the ingredients and form a sticky ball of dough.
Roll out the dough on a piece of waxed paper covered in a virtual snowfall of powdered sugar. Roll the dough until it is 3/8 inch thick, and make sure to keep a deep coating of powdered sugar so the dough doesn't stick to the rolling pin or the counter etc.
Cut the dough in to 1 x 1 1/2" bars. Transfer them to a well-greased cookie sheet. Bake at 275 degrees, about 25-30 minutes or until they appear dry. Transfer to drying racks and cool completely. Place the cooled cookies on waxed paper and drizzle them with icing.
Icing:
Mix 1 Tablespoon of egg white, 1/2 cup powdered sugar, and 1-2 Tablespoons of gluten free orange liqueur to make a thick but drizzly icing. Not too thin. Add more liqueur or more sugar as needed to achieve the right consistency. Drizzle attractively on the cookies. Allow to dry completely before storing the cookies in an airtight container with waxed paper between the layers of cookies.
Note: Make sure the nuts are fresh, as the freshness of the nuts makes the flavor of these cookies. Rancid nuts are not good.
Make sure all of your ingredients, including spices, are gluten free!
© Gf-Zing! | Alice DeLuca
November 20, 2005
Peanut Butter Rice treats - crispy style
Gf-Zing! has developed and tested this recipe for krispy-style treats, gluten free and made with peanut butter for extra flavor.
3 cups crispy gluten free rice cereal
1 cup shredded coconut
1/3 cup light corn syrup (or part corn syrup, part honey)
1/2 cup brown sugar
3/4 cup gluten free peanut butter
1 teaspoon gluten free vanilla
Mix the rice cereal and coconut in a large bowl.
Mix the rest of the ingredients in a large, heavy pot. Bring just to a boil while stirring.
Remove the pot from the heat. Stir the hot mixture into the cereal and coconut. Dump this mixture into a greased 9x13 inch pan and spread out, using greased hands or a piece of wax paper so it won't stick to your hands. Cool completely and then cut into bars.
Alternatively, when the mixture has cooled enough to touch, form it into balls or make little bird nests and fill each one with 3 gluten free jelly beans. Cool completely.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
3 cups crispy gluten free rice cereal
1 cup shredded coconut
1/3 cup light corn syrup (or part corn syrup, part honey)
1/2 cup brown sugar
3/4 cup gluten free peanut butter
1 teaspoon gluten free vanilla
Mix the rice cereal and coconut in a large bowl.
Mix the rest of the ingredients in a large, heavy pot. Bring just to a boil while stirring.
Remove the pot from the heat. Stir the hot mixture into the cereal and coconut. Dump this mixture into a greased 9x13 inch pan and spread out, using greased hands or a piece of wax paper so it won't stick to your hands. Cool completely and then cut into bars.
Alternatively, when the mixture has cooled enough to touch, form it into balls or make little bird nests and fill each one with 3 gluten free jelly beans. Cool completely.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
Chocolate Pudding - dairy free also
This recipe has been developed and tested for the gluten free community by Gf-Zing!
2 1/4 cups chocolate almond milk or gf rice milk
1/2 cup sugar
2 Tablespoons cornstarch
2/3 cups unsweetened gluten free cocoa or 3 ounces of unsweetened gluten free chocolate
1 large egg
1 teaspoon gluten free vanilla extract
1/4 teaspoon salt
Pour 2 cups of the almond or rice milk, 1/4 cup of sugar and the 1/4 teaspoon of salt into a large heavy pot. Bring to a boil and remove this from the heat. If using the unsweetened chocolate squares, break them up and add them to the hot milk mixture, to melt. If you are using the powdered cocoa, and want a more intense chocolate flavor, add 1 ounce of unsweetened chocolate here.
In a bowl, mix the remaining 1/4 cup sugar, the cornstarch and the cocoa. Whisk the remaining 1/4 cup of almond or rice milk into this mixture to make a smooth soupy substance. Whisk the mixture into the hot milk mixture and bring the combination back to a boil, whisking constantly so that lumps are not formed! Cook this for 2 minutes, stirring constantly, then remove from the heat.
In the same bowl where you mixed the cornstarch and cocoa up, whisk the egg until well beaten. Whisking constantly, add a ladle full of the hot mixture. Then pour the egg mixture into the hot mixture, whisking constantly. Cook the entire mixture over low heat, whisking constantly for 1 to 2 minutes, until it thickens. Do not boil. (If you are not confident about cooking homemade custard, you can do this part in a double-boiler, which will ensure that the mixture does not boil.) Add the vanilla last. Pour the pudding into a serving dish and chill. If you do not want a skin to form on the top of the pudding, place a piece of wax paper on the top and press it down to touch the surface of the pudding while it chills. Serve cold.
Kids like this pudding served with honey, believe it or not.
Use all gluten free ingredients!
© Gf-Zing! | Alice DeLuca
2 1/4 cups chocolate almond milk or gf rice milk
1/2 cup sugar
2 Tablespoons cornstarch
2/3 cups unsweetened gluten free cocoa or 3 ounces of unsweetened gluten free chocolate
1 large egg
1 teaspoon gluten free vanilla extract
1/4 teaspoon salt
Pour 2 cups of the almond or rice milk, 1/4 cup of sugar and the 1/4 teaspoon of salt into a large heavy pot. Bring to a boil and remove this from the heat. If using the unsweetened chocolate squares, break them up and add them to the hot milk mixture, to melt. If you are using the powdered cocoa, and want a more intense chocolate flavor, add 1 ounce of unsweetened chocolate here.
In a bowl, mix the remaining 1/4 cup sugar, the cornstarch and the cocoa. Whisk the remaining 1/4 cup of almond or rice milk into this mixture to make a smooth soupy substance. Whisk the mixture into the hot milk mixture and bring the combination back to a boil, whisking constantly so that lumps are not formed! Cook this for 2 minutes, stirring constantly, then remove from the heat.
In the same bowl where you mixed the cornstarch and cocoa up, whisk the egg until well beaten. Whisking constantly, add a ladle full of the hot mixture. Then pour the egg mixture into the hot mixture, whisking constantly. Cook the entire mixture over low heat, whisking constantly for 1 to 2 minutes, until it thickens. Do not boil. (If you are not confident about cooking homemade custard, you can do this part in a double-boiler, which will ensure that the mixture does not boil.) Add the vanilla last. Pour the pudding into a serving dish and chill. If you do not want a skin to form on the top of the pudding, place a piece of wax paper on the top and press it down to touch the surface of the pudding while it chills. Serve cold.
Kids like this pudding served with honey, believe it or not.
Use all gluten free ingredients!
© Gf-Zing! | Alice DeLuca
November 15, 2005
Pumpkin Pie - dairy and gluten free
This recipe has been developed and tested for the gluten free community by Gf-Zing!
A one-crust unbaked gluten free pie shell (9-inch deep-dish glass pie plate is perfect)
Filling:
1 can pure pumpkin (1 pound size - the "one-pie" size)
4 large eggs
2/3 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 1/2 cups almond milk
For a standard pumpkin pie, made with evaporated milk or heavy cream, the recipe would use fewer eggs. For this pie, which uses almond milk instead, more eggs are required to set the filling. This pie also includes less sugar than standard recipes.
Mix all the ingredients for the pie filling together with a whisk, electric mixer or food processor until thorouhly mixed. You can mix the pie filling in the same food processor that you mixed the pie crust in, and any left-over crust ingredients will just get mixed in to the filling with no ill effects on the pie.
Anyway, after the filling is thoroughly mixed, pour it in to the unbaked pie shell set in a glass pie plate. The filling will be quite thick and there will be enough for a deep dish pie. Bake in a preheated 425 degree oven for 10 minutes, then reduce the heat to 350 and bake for another 35 minutes or more, until the filling is set. If the pie is 9-inches and deep dish, it may take as much as an additional 20 minutes before the filling is set. To test the pie, dip a clean, dry, knife-blade in to the center of the pie. The knife should come out nearly clean, but little bits of filling clinging to the knife are ok. The top of the pie will start to crack.
Remove the pie from the oven. Cool completely. Pumpkin pie is an egg-based custard pie, so it should be kept chilled when not being served, and then brought to serving temperature.
If you prefer, you can use a one-pie can of squash, or 1 1/2 cups of home-cooked, mashed, drained pumpkin or winter squash (butternut, buttercup etc.). To use winter squash or sugar pumpkin, halve them and seed them, then bake or microwave until tender. Finally, remove it from the skin, allow it to sit overnight, then strain it thoroughly to remove excess liquid.
If you don't care about using dairy but want to use less fat, you can substitute 1 2/3 cups of 1% skim milk or gluten-free fat-free evaporated milk for the almond milk, and use 2 eggs plus 1/2 cup of gluten-free eggbeaters product for the eggs. Make sure the product is gluten free.
Make sure all the ingredients, including the spices, are guaranteed gluten free by the manufacturer. Certain manufacturers guarantee the gluten-free quality and accurate labeling of their spices. Read the internet gluten-free lists to find out which manufacturers are currently maintaining this level of quality.
The original concept of this recipe is from the Victory Garden Cookbook by Morash. There, the recipe was a an old-fashioned winter squash pie, and called for milk or cream.
© Gf-Zing! | Alice DeLuca
A one-crust unbaked gluten free pie shell (9-inch deep-dish glass pie plate is perfect)
Filling:
1 can pure pumpkin (1 pound size - the "one-pie" size)
4 large eggs
2/3 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 1/2 cups almond milk
For a standard pumpkin pie, made with evaporated milk or heavy cream, the recipe would use fewer eggs. For this pie, which uses almond milk instead, more eggs are required to set the filling. This pie also includes less sugar than standard recipes.
Mix all the ingredients for the pie filling together with a whisk, electric mixer or food processor until thorouhly mixed. You can mix the pie filling in the same food processor that you mixed the pie crust in, and any left-over crust ingredients will just get mixed in to the filling with no ill effects on the pie.
Anyway, after the filling is thoroughly mixed, pour it in to the unbaked pie shell set in a glass pie plate. The filling will be quite thick and there will be enough for a deep dish pie. Bake in a preheated 425 degree oven for 10 minutes, then reduce the heat to 350 and bake for another 35 minutes or more, until the filling is set. If the pie is 9-inches and deep dish, it may take as much as an additional 20 minutes before the filling is set. To test the pie, dip a clean, dry, knife-blade in to the center of the pie. The knife should come out nearly clean, but little bits of filling clinging to the knife are ok. The top of the pie will start to crack.
Remove the pie from the oven. Cool completely. Pumpkin pie is an egg-based custard pie, so it should be kept chilled when not being served, and then brought to serving temperature.
If you prefer, you can use a one-pie can of squash, or 1 1/2 cups of home-cooked, mashed, drained pumpkin or winter squash (butternut, buttercup etc.). To use winter squash or sugar pumpkin, halve them and seed them, then bake or microwave until tender. Finally, remove it from the skin, allow it to sit overnight, then strain it thoroughly to remove excess liquid.
If you don't care about using dairy but want to use less fat, you can substitute 1 2/3 cups of 1% skim milk or gluten-free fat-free evaporated milk for the almond milk, and use 2 eggs plus 1/2 cup of gluten-free eggbeaters product for the eggs. Make sure the product is gluten free.
Make sure all the ingredients, including the spices, are guaranteed gluten free by the manufacturer. Certain manufacturers guarantee the gluten-free quality and accurate labeling of their spices. Read the internet gluten-free lists to find out which manufacturers are currently maintaining this level of quality.
The original concept of this recipe is from the Victory Garden Cookbook by Morash. There, the recipe was a an old-fashioned winter squash pie, and called for milk or cream.
© Gf-Zing! | Alice DeLuca
November 14, 2005
Baked Beans with Rum
It is a common question - which brands of baked beans are gluten free? Which ones don't contain meat? Well, if you make your own, the beans will taste better, and you will know for sure what's in them!
2 Tablespoons oil
1/2-3/4 cup diced onion
2 cloves garlic, minced
2 cans (15.5 ounces each) gluten free Navy Beans
1/2 cup gluten free ketchup
1/2 cup rum (we used light rum)
1/2 cup dark brown sugar
1/3 cup molasses
2 Tablespoons gluten free Worcestershire sauce
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Fry the onion and garlic in the oil until soft. Mix the fried mixture with all the other ingredients in a large bowl - the mixture will be thin and soupy - that's ok. Transfer the mixture to a baking dish (Corningware casseroles are perfect for this). Do not put a cover on the dish. Bake at 350 for one hour, stirring from time to time. Then turn the heat up to 400 and bake until the sauce has reduced and thickened to the consistency you prefer. Stir frequently during this part of the cooking (every ten minutes) as the sauce can go from thick to stuck-to-the-bottom-of-the-pan in very short order!
These beans are just delicious, and they smell great when they are cooking.
This is adapted by Gf-Zing! from a recipe from Lean Bean Cuisine, by Jay Solomon, 1995.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
2 Tablespoons oil
1/2-3/4 cup diced onion
2 cloves garlic, minced
2 cans (15.5 ounces each) gluten free Navy Beans
1/2 cup gluten free ketchup
1/2 cup rum (we used light rum)
1/2 cup dark brown sugar
1/3 cup molasses
2 Tablespoons gluten free Worcestershire sauce
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Fry the onion and garlic in the oil until soft. Mix the fried mixture with all the other ingredients in a large bowl - the mixture will be thin and soupy - that's ok. Transfer the mixture to a baking dish (Corningware casseroles are perfect for this). Do not put a cover on the dish. Bake at 350 for one hour, stirring from time to time. Then turn the heat up to 400 and bake until the sauce has reduced and thickened to the consistency you prefer. Stir frequently during this part of the cooking (every ten minutes) as the sauce can go from thick to stuck-to-the-bottom-of-the-pan in very short order!
These beans are just delicious, and they smell great when they are cooking.
This is adapted by Gf-Zing! from a recipe from Lean Bean Cuisine, by Jay Solomon, 1995.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
November 13, 2005
Crab Cakes with Coconut
These appetizer sized crab cakes are delicious and rich! People consume quite a lot of them. That's why the recipe uses 2 pounds of crab meat. This recipe has been adapted for the gluten free community by Gf-Zing!
2 pounds fresh or canned gluten free crab meat (drained in a strainer) - about 1 quart
1 pound frozen grated fresh coconut (Asian grocery stores carry this product) - one package
7-8 cloves garlic, finely grated
3 Tablespoons gluten free Fish Sauce (check the label for wheat)
3 Tablespoons gluten free Oyster Sauce (choy sum)
4 eggs
freshly ground black pepper
cornstarch if necessary
Glutino brand corn and rice bread, made in to crumbs (for rolling the cakes in before frying)
Mix the crab meat, coconut meat, garlic, sauces and pepper, and eggs together. Do not break up the crab too much - leave some whole chunks in there. Make a mixture that can be formed in to small cakes. If the mixture is too wet, add up to 2 Tablespoons of cornstarch and some of the bread crumbs, until the mixture will form cakes.
Make bite-sized cakes from the mixture, - about 1 - 1 1/2 inches across, and roll them in the breadcrumbs and place them on waxed paper, ready for frying.
Heat some frying oil in a large pan until quite hot - 400 degrees, or prepare a deep-fryer. Be careful not to burn yourself! If you are making this dish for gluten-free guests, and you have used your deep-fryer oil for frying something else, change the oil before preparing this dish for your gluten-free guests. Don't be shy about telling them that you used new oil - they will appreciate your care and concern!
Fry the cakes a few at a time until they are golden. Drain the cakes on paper towels to absorb excess frying oil.
Notes: Be careful to read the label on Thai or Vienamese Fish Sauce - some brands contain wheat. For oyster sauce, check the internet lists or your local store for the brands that assert that they are gluten-free.
Serve these cakes with Thai Sweet Chili Sauce (gluten free).
Make sure that all your ingredients are gluten-free!
© Gf-Zing! | Alice DeLuca
2 pounds fresh or canned gluten free crab meat (drained in a strainer) - about 1 quart
1 pound frozen grated fresh coconut (Asian grocery stores carry this product) - one package
7-8 cloves garlic, finely grated
3 Tablespoons gluten free Fish Sauce (check the label for wheat)
3 Tablespoons gluten free Oyster Sauce (choy sum)
4 eggs
freshly ground black pepper
cornstarch if necessary
Glutino brand corn and rice bread, made in to crumbs (for rolling the cakes in before frying)
Mix the crab meat, coconut meat, garlic, sauces and pepper, and eggs together. Do not break up the crab too much - leave some whole chunks in there. Make a mixture that can be formed in to small cakes. If the mixture is too wet, add up to 2 Tablespoons of cornstarch and some of the bread crumbs, until the mixture will form cakes.
Make bite-sized cakes from the mixture, - about 1 - 1 1/2 inches across, and roll them in the breadcrumbs and place them on waxed paper, ready for frying.
Heat some frying oil in a large pan until quite hot - 400 degrees, or prepare a deep-fryer. Be careful not to burn yourself! If you are making this dish for gluten-free guests, and you have used your deep-fryer oil for frying something else, change the oil before preparing this dish for your gluten-free guests. Don't be shy about telling them that you used new oil - they will appreciate your care and concern!
Fry the cakes a few at a time until they are golden. Drain the cakes on paper towels to absorb excess frying oil.
Notes: Be careful to read the label on Thai or Vienamese Fish Sauce - some brands contain wheat. For oyster sauce, check the internet lists or your local store for the brands that assert that they are gluten-free.
Serve these cakes with Thai Sweet Chili Sauce (gluten free).
Make sure that all your ingredients are gluten-free!
© Gf-Zing! | Alice DeLuca
November 12, 2005
Spice Rub for Turkey
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon paprika
1 teaspoon gluten free prepared mustard
salt
freshly ground pepper
For every 7-8 pounds of bird, mix up the above amount of herb mixture. Rub this mixture on the bird, and roast as usual. The herbs will season the drippings in the pan, and make for a more interesting gravy.
The paprika contributes to the attractive coloration of the roast. You can use this mixture for chicken and cornish game hens also.
The mixture comes from a recipe by one of our favorite cookbook authors, Perla Meyers. The original recipe, which includes a butternut squash and lingonberry sauce, is called Roast Turkey in Lingonberry Sauce, and can be found in the From Market to Kitchen Cookbook, 1979.
Make sure all your ingredients, including herbs and spices, are gluten free!
© Gf-Zing! | Alice DeLuca
1 teaspoon dried marjoram
1 teaspoon paprika
1 teaspoon gluten free prepared mustard
salt
freshly ground pepper
For every 7-8 pounds of bird, mix up the above amount of herb mixture. Rub this mixture on the bird, and roast as usual. The herbs will season the drippings in the pan, and make for a more interesting gravy.
The paprika contributes to the attractive coloration of the roast. You can use this mixture for chicken and cornish game hens also.
The mixture comes from a recipe by one of our favorite cookbook authors, Perla Meyers. The original recipe, which includes a butternut squash and lingonberry sauce, is called Roast Turkey in Lingonberry Sauce, and can be found in the From Market to Kitchen Cookbook, 1979.
Make sure all your ingredients, including herbs and spices, are gluten free!
© Gf-Zing! | Alice DeLuca
November 11, 2005
Sweet Potatoes with Pineapple and Cinnamon
4 sweet potatoes or red garnet yams, cleaned and baked until soft
Gluten free crushed pineapple, drained
brown sugar to taste
salt
pepper
cinnamon to sprinkle on top
The amount of pineapple should be 1/2 the volume of cooked yams, approximately.
Peel and mash the sweet potatoes (if you can obtain canned sweet potatoes that do not have gluten, you can use them, but why not use fresh?) Add the crushed pineapple and as much brown sugar as you feel is appropriate. Add a little salt and pepper.
Place the mixture in a buttered or greased casserole, sprinkle gently with cinnamon.
Bake at 350 until heated through - if you use 4 yams, you would need to heat this casserole for 30-45 minutes, depending on the depth of the mixture in the dish.
Make sure that your spices are gluten free!
© Gf-Zing! | Alice DeLuca
Gluten free crushed pineapple, drained
brown sugar to taste
salt
pepper
cinnamon to sprinkle on top
The amount of pineapple should be 1/2 the volume of cooked yams, approximately.
Peel and mash the sweet potatoes (if you can obtain canned sweet potatoes that do not have gluten, you can use them, but why not use fresh?) Add the crushed pineapple and as much brown sugar as you feel is appropriate. Add a little salt and pepper.
Place the mixture in a buttered or greased casserole, sprinkle gently with cinnamon.
Bake at 350 until heated through - if you use 4 yams, you would need to heat this casserole for 30-45 minutes, depending on the depth of the mixture in the dish.
Make sure that your spices are gluten free!
© Gf-Zing! | Alice DeLuca
The Gravy Problem
The annual holiday dilemma is - how do you make a gluten free gravy that is not reminiscent of glue, or perhaps paste?
There are several methods that work well, and Gf-Zing! has tested several options for the gluten free community.
First, let's talk about the gourmet version. Here, you add a reduction or a 'gastrique' to the stock, and thicken the gravy with arrowroot. It is more of a sauce than a gravy, but will be delicious. You may want to increase the quantities to produce more gravy!
Degrease the pan juices from the roast bird. To the remaining juices, add 2 cups of hard cider (or 1/2 cup white wine) and reduce by heating - reduce it down to just 1/4 cup or a few tablespoons. Add 1 1/2 cups of stock, and reduce this mixture down by one third.
Mix 1 Tablespoon of arrowroot or cornstarch with a little stock and add it to this remaining sauce gradually, stirring constantly. Heat until thickened. Add salt and pepper as needed, and strain the sauce before serving. You may add currant jelly, as well, a few tablespoons, and a few tablespoons of fresh butter, to enrich the sauce.
You can make a similar sauce using a french 'gastrique." For this, you cook 1/4 cup of white sugar with 1/4 cup of red wine vinegar in a 2-quart saucepan until it caramelizes into a brown syrup - this will be thick, and you don't want it to burn so watch carefully. Next, add 1 1/2 cups of rich stock and a little wine if you like, while being careful not to be burned by spattering syrup! The caramelized vinegar and sugar is the gastrique that will make your gravy taste really good. Thicken as before, adding a mixture of 1 Tablespoon arrowroot mixed with enough water to make a soupy mixture, and cook until thickened. Refresh this gravy with a little butter, and add some salt and pepper as needed.
For a more standard gravy, use a gravy flour mix as follows:
2 Tablespoons brown rice flour
3/4 Tablespoon sweet rice flour (mochiko)
1 1/2 teaspoons tapioca starch
1/3 teaspoon of xantham gum
Mix these ingredients together thoroughly, and then use it in place of flour in your regular gravy recipe.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
There are several methods that work well, and Gf-Zing! has tested several options for the gluten free community.
First, let's talk about the gourmet version. Here, you add a reduction or a 'gastrique' to the stock, and thicken the gravy with arrowroot. It is more of a sauce than a gravy, but will be delicious. You may want to increase the quantities to produce more gravy!
Degrease the pan juices from the roast bird. To the remaining juices, add 2 cups of hard cider (or 1/2 cup white wine) and reduce by heating - reduce it down to just 1/4 cup or a few tablespoons. Add 1 1/2 cups of stock, and reduce this mixture down by one third.
Mix 1 Tablespoon of arrowroot or cornstarch with a little stock and add it to this remaining sauce gradually, stirring constantly. Heat until thickened. Add salt and pepper as needed, and strain the sauce before serving. You may add currant jelly, as well, a few tablespoons, and a few tablespoons of fresh butter, to enrich the sauce.
You can make a similar sauce using a french 'gastrique." For this, you cook 1/4 cup of white sugar with 1/4 cup of red wine vinegar in a 2-quart saucepan until it caramelizes into a brown syrup - this will be thick, and you don't want it to burn so watch carefully. Next, add 1 1/2 cups of rich stock and a little wine if you like, while being careful not to be burned by spattering syrup! The caramelized vinegar and sugar is the gastrique that will make your gravy taste really good. Thicken as before, adding a mixture of 1 Tablespoon arrowroot mixed with enough water to make a soupy mixture, and cook until thickened. Refresh this gravy with a little butter, and add some salt and pepper as needed.
For a more standard gravy, use a gravy flour mix as follows:
2 Tablespoons brown rice flour
3/4 Tablespoon sweet rice flour (mochiko)
1 1/2 teaspoons tapioca starch
1/3 teaspoon of xantham gum
Mix these ingredients together thoroughly, and then use it in place of flour in your regular gravy recipe.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
Sweet Potatoes with Apricots
4 sweet potatoes or red garnet yams, cleaned, baked and peeled
1 Tablespoon gluten free frozen orange juice concentrate
1 Tablespoon dark brown sugar
salt
freshly ground pepper
1 egg
a very small amount of freshly grated nutmeg
1/2 cup dried apricots, diced and soaked in warm water for 1 hour and drained (discard the soaking liquid and keep the apricots)
Mash the sweet potatoes or yams. Add the rest of the ingredients.
Transfer the mixture to a buttered or greased casserole, (a shallow one is best so the mixture is not too thick and will heat quickly.) Bake for 25 minutes at 350, until slightly browned on top.
You can substitute other dried fruits for the apricots - cranberries, raisin, pears etc. or a combination.
This is based on a recipe in Casserole Cookery Complete, a cookbook from the mid and late-1950s.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
1 Tablespoon gluten free frozen orange juice concentrate
1 Tablespoon dark brown sugar
salt
freshly ground pepper
1 egg
a very small amount of freshly grated nutmeg
1/2 cup dried apricots, diced and soaked in warm water for 1 hour and drained (discard the soaking liquid and keep the apricots)
Mash the sweet potatoes or yams. Add the rest of the ingredients.
Transfer the mixture to a buttered or greased casserole, (a shallow one is best so the mixture is not too thick and will heat quickly.) Bake for 25 minutes at 350, until slightly browned on top.
You can substitute other dried fruits for the apricots - cranberries, raisin, pears etc. or a combination.
This is based on a recipe in Casserole Cookery Complete, a cookbook from the mid and late-1950s.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
November 10, 2005
Gluten Free or GF Pie Crust
We tried mixes, and recipes, and had almost given up on ever having a decent pie again, when we discovered this method for making gluten free pie crust. Let's just mention that pie was one of the most important foods in our repertoire, and we used to be very proud of our pie crust, and then we entered the parallel universe of gluten free cooking, for medical reasons. We went in to pie withdrawal - depression, cold shakes, somber mood.....after all, what were we going to have for breakfast, if we couldn't eat left-over pie?
Well, the news is good - you can have your pie and eat it too!
Use the Dream Pastry Recipe from Bette Hagman’s More From the Gluten-Free Gourmet. A very similar recipe is also called "Donna Jo's pie crust" and is available on the internet. (Be careful about the recipes on the internet, which are sometimes missing key ingredients in the list of flours, such as the sweet rice flour, for example!) Of course, we don't exactly follow the recipe anyway, so we have printed here the method we are using at the moment.....
We prefer the flavor of lemon juice to the flavor of vinegar, so we use fresh lemon juice in the recipe. Also, we use one stick of gluten free margarine and one of butter (we don't like Crisco so much). Lastly, we sprinkle the top of a two crust fruit pie liberally with sugar.
To save time and aggravation when hand-mixing the pie dough, we use a large cheese grater to grate the butter into the dry ingredients. This makes it much easier to get the "lima bean" sized pieces of butter called for in the recipe. We have also used a Braun food processor to make this crust, and it was acceptable, you just have to be careful not to overmix the butter.
Here are the ingredients for one two-crust pie shell:
Dry ingredients:
1/2 cup tapioca flour (tapioca starch)
1/2 cup cornstarch
1/4 cup potato starch (katakuriko in Japanese stores - this is NOT the same as potato flour)
1 cup sweet rice flour (mochiko flour - not the same as white rice flour)
1 teaspoon xanthan gum
1/2 tsp salt
1/2 teaspoon sugar
Shortening:
1/2 cup gluten free margarine
1/2 cup butter
Liquid ingredients:
1 egg
1 Tablespoon fresh lemon juice
1 Tablespoon ice water
wax paper
sweet rice flour to sprinkle on the wax paper
lots of sugar for sprinkling on the top of the pie
Put the dry ingredients in a bowl and mix them thoroughly with a fork. If you own a sifter, you could sift them together, but it is not necessary. Grate in the butter and margarine using a large cheese grater. Mix the dry ingredients and the shortenings up with a fork until the pieces of butter are distributed evenly - you don't need to get the pieces of butter as small as they would be in a wheat crust. The size of "lima beans" may be a little large, but don't go smaller than kidney beans! Anyway, mix up the liquid ingredients until well combined, then pour them in to the dry ingredients and mix together. Squish the dough into a ball and wrap it up to store in the refrigerator for one hour. (For the record, we have made this crust in the winter and gone straight to rolling it out, without refrigerating it. You wouldn't do this when the air is warm in the summer, but it is ok to do this in the winter when it is cold.)
Divide the dough in half.
To roll out this crust, spread out a piece of wax paper, dust it with sweet rice flour or GF flour mix, or whatever comes handy, put one piece of the dough on top, sprinkle with more flour, spread another piece of wax paper on top of the dough, and roll out with a rolling pin. * The dough is now contained between two sheets of wax paper. Peel off the top piece of wax paper, flip the crust on top of the pie plate, adjust it to fit the dish and remove the other piece of wax paper. Your counter is clean, and your pie crust did not fall to pieces when you tried to put it in the pie dish! You rock!
Fill your pie, then repeat the pie crust rolling maneuver for the top crust. Cut pretty holes in the top crust before transfering it to the pie, if you wish. After putting the top crust on the pie, sprinkle the top crust liberally with sugar - maybe 2 - 4 Tablespoons! Cut steam vent holes in the crust, if you forgot to do it before, and then bake the pie. This crust gets nice and brown and crispy, and it has a delicious buttery flavor! You bake it as you would any other pie crust (about 50 minutes at 400 degrees, for a two-crust fruit pie.)
*Note about the rolling pin: We use a piece of dowel from the hardware store - makes a perfect rolling pin, and costs very little. The piece we purchased was being sold as "closet pole" and is 1" in diameter and 18 inches long.
Make sure to use all gluten free ingredients!
© Gf-Zing! | Alice DeLuca
Well, the news is good - you can have your pie and eat it too!
Use the Dream Pastry Recipe from Bette Hagman’s More From the Gluten-Free Gourmet. A very similar recipe is also called "Donna Jo's pie crust" and is available on the internet. (Be careful about the recipes on the internet, which are sometimes missing key ingredients in the list of flours, such as the sweet rice flour, for example!) Of course, we don't exactly follow the recipe anyway, so we have printed here the method we are using at the moment.....
We prefer the flavor of lemon juice to the flavor of vinegar, so we use fresh lemon juice in the recipe. Also, we use one stick of gluten free margarine and one of butter (we don't like Crisco so much). Lastly, we sprinkle the top of a two crust fruit pie liberally with sugar.
To save time and aggravation when hand-mixing the pie dough, we use a large cheese grater to grate the butter into the dry ingredients. This makes it much easier to get the "lima bean" sized pieces of butter called for in the recipe. We have also used a Braun food processor to make this crust, and it was acceptable, you just have to be careful not to overmix the butter.
Here are the ingredients for one two-crust pie shell:
Dry ingredients:
1/2 cup tapioca flour (tapioca starch)
1/2 cup cornstarch
1/4 cup potato starch (katakuriko in Japanese stores - this is NOT the same as potato flour)
1 cup sweet rice flour (mochiko flour - not the same as white rice flour)
1 teaspoon xanthan gum
1/2 tsp salt
1/2 teaspoon sugar
Shortening:
1/2 cup gluten free margarine
1/2 cup butter
Liquid ingredients:
1 egg
1 Tablespoon fresh lemon juice
1 Tablespoon ice water
wax paper
sweet rice flour to sprinkle on the wax paper
lots of sugar for sprinkling on the top of the pie
Put the dry ingredients in a bowl and mix them thoroughly with a fork. If you own a sifter, you could sift them together, but it is not necessary. Grate in the butter and margarine using a large cheese grater. Mix the dry ingredients and the shortenings up with a fork until the pieces of butter are distributed evenly - you don't need to get the pieces of butter as small as they would be in a wheat crust. The size of "lima beans" may be a little large, but don't go smaller than kidney beans! Anyway, mix up the liquid ingredients until well combined, then pour them in to the dry ingredients and mix together. Squish the dough into a ball and wrap it up to store in the refrigerator for one hour. (For the record, we have made this crust in the winter and gone straight to rolling it out, without refrigerating it. You wouldn't do this when the air is warm in the summer, but it is ok to do this in the winter when it is cold.)
Divide the dough in half.
To roll out this crust, spread out a piece of wax paper, dust it with sweet rice flour or GF flour mix, or whatever comes handy, put one piece of the dough on top, sprinkle with more flour, spread another piece of wax paper on top of the dough, and roll out with a rolling pin. * The dough is now contained between two sheets of wax paper. Peel off the top piece of wax paper, flip the crust on top of the pie plate, adjust it to fit the dish and remove the other piece of wax paper. Your counter is clean, and your pie crust did not fall to pieces when you tried to put it in the pie dish! You rock!
Fill your pie, then repeat the pie crust rolling maneuver for the top crust. Cut pretty holes in the top crust before transfering it to the pie, if you wish. After putting the top crust on the pie, sprinkle the top crust liberally with sugar - maybe 2 - 4 Tablespoons! Cut steam vent holes in the crust, if you forgot to do it before, and then bake the pie. This crust gets nice and brown and crispy, and it has a delicious buttery flavor! You bake it as you would any other pie crust (about 50 minutes at 400 degrees, for a two-crust fruit pie.)
*Note about the rolling pin: We use a piece of dowel from the hardware store - makes a perfect rolling pin, and costs very little. The piece we purchased was being sold as "closet pole" and is 1" in diameter and 18 inches long.
Make sure to use all gluten free ingredients!
© Gf-Zing! | Alice DeLuca
November 9, 2005
Wild Rice in the Zojirushi Neuro-Fuzzy Rice Cooker
All the websites say it is possible, even the Zojirushi website, but none of them tell you how! Well, here's how you cook wild rice in the Zojirushi.
1 unit rice
rinsing water
additional 3 units of water
Allow a good 2 hours before dinner.
Rinse the rice by putting it in a bowl, filling the bowl with water, giving the rice a stir and then pouring off the excess water. Do this a couple of times.
Place the washed rice and 3 units of water in the Zojirushi, and use the menu setting button to change the setting to "brown rice."
This rice will take a long time to cook, and should be allowed to sit in the cooker for quite a while before serving, to dry out some more. Using the extra water (3 to 1 ratio as listed) will make sure that the rice is fully cooked. Wild rice is not actually a rice, and it has a tendency to be served at an inappropriately crunchy stage - when fully cooked, the grains should have split open completely, and the insides will be an interesting translucent gray-white color. There will be a pleasant chewy quality to the brown part of the grain, but you won't need to make a trip to the dentist after eating!
© Gf-Zing! | Alice DeLuca
1 unit rice
rinsing water
additional 3 units of water
Allow a good 2 hours before dinner.
Rinse the rice by putting it in a bowl, filling the bowl with water, giving the rice a stir and then pouring off the excess water. Do this a couple of times.
Place the washed rice and 3 units of water in the Zojirushi, and use the menu setting button to change the setting to "brown rice."
This rice will take a long time to cook, and should be allowed to sit in the cooker for quite a while before serving, to dry out some more. Using the extra water (3 to 1 ratio as listed) will make sure that the rice is fully cooked. Wild rice is not actually a rice, and it has a tendency to be served at an inappropriately crunchy stage - when fully cooked, the grains should have split open completely, and the insides will be an interesting translucent gray-white color. There will be a pleasant chewy quality to the brown part of the grain, but you won't need to make a trip to the dentist after eating!
© Gf-Zing! | Alice DeLuca
November 7, 2005
Chipotles in Adobo - homemade and gluten free
Many modern American recipes call for Chipotle Chiles in Adobo sauce - a tablespoon or two. Some of the best fusion cooking recipes include this flavoring. Unfortunately for the gluten free community, the canned chipotles readily available in supermarkets often contain wheat flour (weirdly, because there is no wheat flour in original Mexican recipes for this sauce.) Gf-Zing! has developed this good, gluten free recipe for this smoky, extremely spicy sauce, based on a number of recipes including some translated from Mexican websites.
The recipe presented here is a combination of the "best of" recipes for quick-cooking chipotles in adobo (adobados) from around the web. The original recipes can be time-consuming, calling for soaking the chilies in vinegar for four days, reducing large quantities of vinegar by boiling, or they may give instructions for a half pound of chiles! The following recipe will make a modest amount of sauce, enough for a small family. Store it in small containers in the freezer - we use 8 little take-out containers and put a couple of tablespoons of the sauce in each one.
1 ounce dried chipotles (this could be 8-12 peppers)
1/3 cup onion, chopped
5 Tablespoons gluten free cider vinegar
2 cloves garlic, sliced
4 Tablespoons gluten free ketchup
2 Tablespoons chopped roasted green chilies (canned)
1/8 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 peppercorn
3 cups water
Soak the chiles in boiling water to cover for one hour, to soften them up. Using the point of a small, sharp knife, make a slit in the side of each chipotle chili and remove the seeds and the hard stem end out of the chili. Be very careful, as you trim the chili peppers, not touch your face with your hands - these chilies are very spicy and the chemicals that cause the spice of the peppers (capsaicinoids) can burn mucous membranes. You may notice that breathing the vapors from the chilies may make you cough as well - so use good ventilation.
Put the chilies and all the other ingredients in a 2 quart saucepan and bring to a boil. Cover, reduce the heat to a simmer, and cook for 1 or 1 1/2 hours until the chilies are soft like overcooked peas. Keep an eye on things so the sauce doesn't boil down too much. The total quantity of sauce, at the end, will be 2 cups. Put all of the sauce and chiles in the blender and puree completely. You may want to add another 1/4 teaspoon of salt and a pinch of sugar to adjust the flavors.
Store in small containers in the freezer.
If you take an interest in the huge variety of Mexican sauces, and you can read Spanish, try this website.
Make sure that all the ingredients, including spices, are gluten free! © Gf-Zing! | Alice DeLuca
The recipe presented here is a combination of the "best of" recipes for quick-cooking chipotles in adobo (adobados) from around the web. The original recipes can be time-consuming, calling for soaking the chilies in vinegar for four days, reducing large quantities of vinegar by boiling, or they may give instructions for a half pound of chiles! The following recipe will make a modest amount of sauce, enough for a small family. Store it in small containers in the freezer - we use 8 little take-out containers and put a couple of tablespoons of the sauce in each one.
1 ounce dried chipotles (this could be 8-12 peppers)
1/3 cup onion, chopped
5 Tablespoons gluten free cider vinegar
2 cloves garlic, sliced
4 Tablespoons gluten free ketchup
2 Tablespoons chopped roasted green chilies (canned)
1/8 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 peppercorn
3 cups water
Soak the chiles in boiling water to cover for one hour, to soften them up. Using the point of a small, sharp knife, make a slit in the side of each chipotle chili and remove the seeds and the hard stem end out of the chili. Be very careful, as you trim the chili peppers, not touch your face with your hands - these chilies are very spicy and the chemicals that cause the spice of the peppers (capsaicinoids) can burn mucous membranes. You may notice that breathing the vapors from the chilies may make you cough as well - so use good ventilation.
Put the chilies and all the other ingredients in a 2 quart saucepan and bring to a boil. Cover, reduce the heat to a simmer, and cook for 1 or 1 1/2 hours until the chilies are soft like overcooked peas. Keep an eye on things so the sauce doesn't boil down too much. The total quantity of sauce, at the end, will be 2 cups. Put all of the sauce and chiles in the blender and puree completely. You may want to add another 1/4 teaspoon of salt and a pinch of sugar to adjust the flavors.
Store in small containers in the freezer.
If you take an interest in the huge variety of Mexican sauces, and you can read Spanish, try this website.
Make sure that all the ingredients, including spices, are gluten free! © Gf-Zing! | Alice DeLuca
November 6, 2005
Chicken Salad with Lemon Mayonnaise
1 cooked chicken, removed from the bones and cut or torn into large chunks
1/2 cup gluten free mayonnaise
juice of 1/2 lemon
salt
freshly ground pepper
1/4 cup minced parsley
1/4 cup minced scallions or red onion
1 stalk of celery, chopped
Fold all the ingredients together in a bowl. Refrigerate until ready to serve. Adjust the seasonings, and add a very small pinch of sugar if you like.
If you prefer less onion, or don't like bits of onion in your chicken salad, grate a little onion and let a few teaspoons of the juice go into the mixture.
Be sure to use gluten free mayonnaise - check the gluten free food lists on the internet or at your grocery store.
© Gf-Zing! | Alice DeLuca
1/2 cup gluten free mayonnaise
juice of 1/2 lemon
salt
freshly ground pepper
1/4 cup minced parsley
1/4 cup minced scallions or red onion
1 stalk of celery, chopped
Fold all the ingredients together in a bowl. Refrigerate until ready to serve. Adjust the seasonings, and add a very small pinch of sugar if you like.
If you prefer less onion, or don't like bits of onion in your chicken salad, grate a little onion and let a few teaspoons of the juice go into the mixture.
Be sure to use gluten free mayonnaise - check the gluten free food lists on the internet or at your grocery store.
© Gf-Zing! | Alice DeLuca
Chicken Soup with Salsa and Lime
Soup:
1 quart gluten free chicken stock
1 1/2 cups gluten free salsa
1/4 cup fresh lime juice (2-3 limes)
Add-ins:
2 cups shredded, cooked chicken
1 cup fresh or frozen corn kernels
1 cup cooked rice
1/4 cup chopped cilantro
Bring the soup ingredients to a boil. Add the "add-ins" and cook for 3-5 minutes. Season to taste with salt and freshly ground pepper.
Serve with avocado slices, gluten free sour cream (omit for dairy free), lime wedges and gluten free tortilla chips.
If using a pre-cooked chicken, make sure it did not include "an added solution" or a self-basting feature, as these added fluids can contain gluten.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
1 quart gluten free chicken stock
1 1/2 cups gluten free salsa
1/4 cup fresh lime juice (2-3 limes)
Add-ins:
2 cups shredded, cooked chicken
1 cup fresh or frozen corn kernels
1 cup cooked rice
1/4 cup chopped cilantro
Bring the soup ingredients to a boil. Add the "add-ins" and cook for 3-5 minutes. Season to taste with salt and freshly ground pepper.
Serve with avocado slices, gluten free sour cream (omit for dairy free), lime wedges and gluten free tortilla chips.
If using a pre-cooked chicken, make sure it did not include "an added solution" or a self-basting feature, as these added fluids can contain gluten.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
Herbed Hot Broth
A nice bowl of highly flavored, steaming broth complements cold winter afternoons beautifully.
2 quarts gluten free chicken or beef broth
1/2 to 1 cup red wine (Chianti)
4 fresh tomatoes, halved
4 4" sprigs fresh rosemary
4 4" sprigs fresh thyme
4 large leaves of fresh sage
1 1/2 teaspoons ground cumin
3 bay leaves
10 peppercorns
3" cinnamon stick
3 whole cloves
salt to taste
2 teaspoons of sugar, or to taste
Combine all the ingredients except the salt and sugar and simmer gently for 45 minutes. Remove all the herbs and pieces of tomato with a stainless mesh screen strainer (this strains out fine particles). Save the broth! Throw out the herbs and tomato bits. Season the broth with salt, sugar and freshly ground pepper. This is an old-fashioned bouillon, so it should be clear.
Serve hot!
© Gf-Zing! | Alice DeLuca
2 quarts gluten free chicken or beef broth
1/2 to 1 cup red wine (Chianti)
4 fresh tomatoes, halved
4 4" sprigs fresh rosemary
4 4" sprigs fresh thyme
4 large leaves of fresh sage
1 1/2 teaspoons ground cumin
3 bay leaves
10 peppercorns
3" cinnamon stick
3 whole cloves
salt to taste
2 teaspoons of sugar, or to taste
Combine all the ingredients except the salt and sugar and simmer gently for 45 minutes. Remove all the herbs and pieces of tomato with a stainless mesh screen strainer (this strains out fine particles). Save the broth! Throw out the herbs and tomato bits. Season the broth with salt, sugar and freshly ground pepper. This is an old-fashioned bouillon, so it should be clear.
Serve hot!
© Gf-Zing! | Alice DeLuca
Pineapple Fried Rice
You can use almost any proportion of these ingredients, and throw in other things besides.....
3 cups cooked, cold jasmine or other long-grain rice, massaged to separate the grains of rice
1 large pineapple (peeled, cored and cut in chunks), or a can of gluten free pineapple chunks, drained
2 Tablespoons vegetable oil
1/4 cup peeled, sliced shallots
10 cloves garlic, chopped
1/2 pound shrimp, shelled and cleaned (optional)
1 1/2 teaspoons gluten free curry powder
1 red or green bell pepper, chopped
3 scallions, sliced
1 1/2 Tablespoons sugar
1 1/2 Tablespoons gluten free Thai Fish Sauce
Note: Read the label on the fish sauce. Some fish sauce companies include wheat, for unknown reasons, in fish sauce. Purchase a fish sauce that does not include wheat.
Prepare all your ingredients ahead of time, and get out the wok.
Heat the wok, and add the oil by drizzling it down the sides. When the oil is hot, add the shallots. Stir-fry the shallots until they are golden, a couple of minutes. Add the garlic and stir-fry briefly until it smells good. Add the shrimp and stir-fry until the shrimp are just turning pink - they don't have to be finished cooking. Add the curry powder and stir-fry for 30 seconds. Add the pineapple, bell pepper and scallions and stir-fry until the pineapple is heated through, about 2-3 minutes. Add the cold rice and stir-fry until the rice is hot. Add the sugar and stir-fry for 30 seconds. Lastly, add the fish sauce by drizzling it down the sides of the wok into the rice. That's it!
For gluten free curry powder, we make our own, using the recipe in Rebecca Reilly's Gluten Free Baking.
You can add grated ginger, and chopped jalapeno peppers, or gluten free chili paste to this dish if you like things a bit spicier.
Make sure that all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
3 cups cooked, cold jasmine or other long-grain rice, massaged to separate the grains of rice
1 large pineapple (peeled, cored and cut in chunks), or a can of gluten free pineapple chunks, drained
2 Tablespoons vegetable oil
1/4 cup peeled, sliced shallots
10 cloves garlic, chopped
1/2 pound shrimp, shelled and cleaned (optional)
1 1/2 teaspoons gluten free curry powder
1 red or green bell pepper, chopped
3 scallions, sliced
1 1/2 Tablespoons sugar
1 1/2 Tablespoons gluten free Thai Fish Sauce
Note: Read the label on the fish sauce. Some fish sauce companies include wheat, for unknown reasons, in fish sauce. Purchase a fish sauce that does not include wheat.
Prepare all your ingredients ahead of time, and get out the wok.
Heat the wok, and add the oil by drizzling it down the sides. When the oil is hot, add the shallots. Stir-fry the shallots until they are golden, a couple of minutes. Add the garlic and stir-fry briefly until it smells good. Add the shrimp and stir-fry until the shrimp are just turning pink - they don't have to be finished cooking. Add the curry powder and stir-fry for 30 seconds. Add the pineapple, bell pepper and scallions and stir-fry until the pineapple is heated through, about 2-3 minutes. Add the cold rice and stir-fry until the rice is hot. Add the sugar and stir-fry for 30 seconds. Lastly, add the fish sauce by drizzling it down the sides of the wok into the rice. That's it!
For gluten free curry powder, we make our own, using the recipe in Rebecca Reilly's Gluten Free Baking.
You can add grated ginger, and chopped jalapeno peppers, or gluten free chili paste to this dish if you like things a bit spicier.
Make sure that all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
November 5, 2005
Jelly Roll - a cake
Jelly Roll is very popular with children, and adults who used to be children. It's a little tricky to make, because if you overcook the cake it will not roll up!
3/8 cup cornstarch
3/8 cup GF cookie flour mix
1/4 teaspoon powdered gluten free vanilla
1/2 teaspoon gluten free baking powder
pinch of salt
3 eggs
1 cup sugar
1 Tablespoon water
1/2 cup seedless raspberry jam, melted
waxed paper
Preheat the oven to 400 degrees. Grease a 13x9 inch baking pan (the kind you use for brownies).
Sift together the cornstarch, GF flour, GF vanilla powder, baking powder and salt.
In a large bowl, whisk or beat the 3 eggs and half of the sugar until the mixture is very thick, and light in color - it should be thick and form ribbons off the beater or whisk. Gently fold in the dry ingredients, and then stir in the tablespoon of water. Pour the batter into the greased pan and smooth it out gently to fill the pan. Bake for 10 minutes - not any longer. The cake will spring back when touched briefly with your finger (don't burn yourself.)
Spread out a sheet of waxed paper on the counter, and sprinkle it with the remaining 1/2 cup of sugar. Now comes the critical part. Switch into emergency cooking mode: Turn the cake out on to this sugar coated waxed paper immediately after you take it from the oven. Don't answer the phone. Tell the kids they have to wait. Now, trim off the edges of the cake with a sharp knife. Spread the cake with the jam. Roll the cake up firmly, starting at the short end of the cake. Allow the cake to cool and slice it in 8 or more pieces.
This cake is great with a cup of first-quality Darjeeling tea. Serve the cake on a nice china plate, and enjoy a moment of peace, and the civility and pleasures of bygone days.
© Gf-Zing! | Alice DeLuca
3/8 cup cornstarch
3/8 cup GF cookie flour mix
1/4 teaspoon powdered gluten free vanilla
1/2 teaspoon gluten free baking powder
pinch of salt
3 eggs
1 cup sugar
1 Tablespoon water
1/2 cup seedless raspberry jam, melted
waxed paper
Preheat the oven to 400 degrees. Grease a 13x9 inch baking pan (the kind you use for brownies).
Sift together the cornstarch, GF flour, GF vanilla powder, baking powder and salt.
In a large bowl, whisk or beat the 3 eggs and half of the sugar until the mixture is very thick, and light in color - it should be thick and form ribbons off the beater or whisk. Gently fold in the dry ingredients, and then stir in the tablespoon of water. Pour the batter into the greased pan and smooth it out gently to fill the pan. Bake for 10 minutes - not any longer. The cake will spring back when touched briefly with your finger (don't burn yourself.)
Spread out a sheet of waxed paper on the counter, and sprinkle it with the remaining 1/2 cup of sugar. Now comes the critical part. Switch into emergency cooking mode: Turn the cake out on to this sugar coated waxed paper immediately after you take it from the oven. Don't answer the phone. Tell the kids they have to wait. Now, trim off the edges of the cake with a sharp knife. Spread the cake with the jam. Roll the cake up firmly, starting at the short end of the cake. Allow the cake to cool and slice it in 8 or more pieces.
This cake is great with a cup of first-quality Darjeeling tea. Serve the cake on a nice china plate, and enjoy a moment of peace, and the civility and pleasures of bygone days.
© Gf-Zing! | Alice DeLuca
Meatballs in Red Wine Sauce
Meatball mixture:
1 cup of GF bread crumbs (make your old GF bread into crumbs and store it in ziplock bags in the freezer)
1 1/2 or 2 pounds ground beef (we grind steak to make ground beef), or ground turkey
2 eggs
1 medium onion finely chopped
1/2 cup chopped Italian parsley (about half a bunch)
1-2 teaspoons salt (depending on your taste)
1 teaspoon freshly ground black pepper
1 teaspoon dried summer savory (or oregano if you prefer that flavor)
a few drops of gluten free hot sauce
sugar, if needed
red currant jelly as needed
Frying oil:
1 Tablespoons butter or ghee
1-2 Tablespoons olive oil
a dried cayenne pepper
Sauce mixture:
Stir these three ingredients together in a glass measuring cup:
2 cups Chianti (red wine)
1/4 cup gluten free tomato paste (or more)
3 cups gluten free chicken broth or beef broth (home made)
More broth if needed
Make sure to use a red wine that is really drinkable - don't use a red wine that you think is too sour or the sauce will be sour.
Put all the meatball ingredients in a food processor and mix well, or chop everything finely and mix by hand. Most meatball recipes call for soaking bread crumbs in milk and then squeezing out the milk - that is not required. Just mix the gluten-free bread crumbs with the meat and onions etc. and then form the mixture in to large meatballs - larger than a whole walnut.
Heat the oil and butter or ghee with the cayenne pepper in a non-stick pan that can accomodate all the meatballs, and brown the meatballs in this oil. To the same pan that contains the meatballs, add the wine mixture and stir gently. Cook the meatballs in the wine sauce for about 15-20 minutes, stirring as necessary and adding more broth if the sauce becomes too thick. It is not necessary to cover the pan while cooking these meatballs. Taste the sauce for salt and pepper, and add more if you like. If the sauce requires a half teaspoon of sugar to improve the flavor, add the sugar at this point. You might also add, and this is a super addition, a couple of tablespoons of red currant jelly, whcih will melt into the sauce and give it something special. Remove the cayenne pepper before serving.
(If you have only a small frying pan, you will need to brown the meatballs in batches and then put them in a larger pan to make the sauce.)
The original recipe that this is based upon came from Bon Appetit magazine, February 2001. The original included flour, and required the meatballs to be baked and so on. This revision is gluten free.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
1 cup of GF bread crumbs (make your old GF bread into crumbs and store it in ziplock bags in the freezer)
1 1/2 or 2 pounds ground beef (we grind steak to make ground beef), or ground turkey
2 eggs
1 medium onion finely chopped
1/2 cup chopped Italian parsley (about half a bunch)
1-2 teaspoons salt (depending on your taste)
1 teaspoon freshly ground black pepper
1 teaspoon dried summer savory (or oregano if you prefer that flavor)
a few drops of gluten free hot sauce
sugar, if needed
red currant jelly as needed
Frying oil:
1 Tablespoons butter or ghee
1-2 Tablespoons olive oil
a dried cayenne pepper
Sauce mixture:
Stir these three ingredients together in a glass measuring cup:
2 cups Chianti (red wine)
1/4 cup gluten free tomato paste (or more)
3 cups gluten free chicken broth or beef broth (home made)
More broth if needed
Make sure to use a red wine that is really drinkable - don't use a red wine that you think is too sour or the sauce will be sour.
Put all the meatball ingredients in a food processor and mix well, or chop everything finely and mix by hand. Most meatball recipes call for soaking bread crumbs in milk and then squeezing out the milk - that is not required. Just mix the gluten-free bread crumbs with the meat and onions etc. and then form the mixture in to large meatballs - larger than a whole walnut.
Heat the oil and butter or ghee with the cayenne pepper in a non-stick pan that can accomodate all the meatballs, and brown the meatballs in this oil. To the same pan that contains the meatballs, add the wine mixture and stir gently. Cook the meatballs in the wine sauce for about 15-20 minutes, stirring as necessary and adding more broth if the sauce becomes too thick. It is not necessary to cover the pan while cooking these meatballs. Taste the sauce for salt and pepper, and add more if you like. If the sauce requires a half teaspoon of sugar to improve the flavor, add the sugar at this point. You might also add, and this is a super addition, a couple of tablespoons of red currant jelly, whcih will melt into the sauce and give it something special. Remove the cayenne pepper before serving.
(If you have only a small frying pan, you will need to brown the meatballs in batches and then put them in a larger pan to make the sauce.)
The original recipe that this is based upon came from Bon Appetit magazine, February 2001. The original included flour, and required the meatballs to be baked and so on. This revision is gluten free.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
Spicy Collard Greens with Lemon and Rice
Originally, the recipe was for a Turkish salad, but we found that with a few adjustments we had a fine, highly-flavored hot side dish. You can use this recipe with other "braising" greens, such as swiss chard.
3 Tablespoons olive oil
1/2 cup shallots, peeled and sliced
1 cup of diced tomatoes
1/2 cup diced green peppers
2 pounds of collard greens, cleaned well and chopped (leave out the tough parts of the stem)
2 cups gluten free chicken stock
1/2 cup uncooked Jasmine, long-grain or Basmati rice
salt
freshly ground pepper
Gluten free hot sauce or asian garlic hot pepper sauce, about 1/2 teaspoon or to taste
juice of 1 lemon
Fry the shallots in the oil in a non-stick pan with a lid. Add the tomatoes, peppers and collard greens (don't worry, the huge amount of collard greens will shrink as it cooks.) and fry for a few minutes while the collard greens cook down to fit into the pan. Add the chicken stock and rice, salt, pepper and hot sauce and cover the pan. Cook over low heat for about 20 minutes, stirring occasionally and adding more stock if necessary. Sprinkle with lemon juice.
Serve with a sauce made from 1 cup of plain yogurt mixed with 2 cloves of raw garlic, grated, and a dash of salt.
Make sure all of your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
3 Tablespoons olive oil
1/2 cup shallots, peeled and sliced
1 cup of diced tomatoes
1/2 cup diced green peppers
2 pounds of collard greens, cleaned well and chopped (leave out the tough parts of the stem)
2 cups gluten free chicken stock
1/2 cup uncooked Jasmine, long-grain or Basmati rice
salt
freshly ground pepper
Gluten free hot sauce or asian garlic hot pepper sauce, about 1/2 teaspoon or to taste
juice of 1 lemon
Fry the shallots in the oil in a non-stick pan with a lid. Add the tomatoes, peppers and collard greens (don't worry, the huge amount of collard greens will shrink as it cooks.) and fry for a few minutes while the collard greens cook down to fit into the pan. Add the chicken stock and rice, salt, pepper and hot sauce and cover the pan. Cook over low heat for about 20 minutes, stirring occasionally and adding more stock if necessary. Sprinkle with lemon juice.
Serve with a sauce made from 1 cup of plain yogurt mixed with 2 cloves of raw garlic, grated, and a dash of salt.
Make sure all of your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
Cranberry Sauce, with Orange
1 bag of fresh cranberries
1 cup white sugar
1 cup water
2 strips (1/2 inch x 3 inches) orange zest (just the orange part of the peel, without the white stuff)
Pick over the cranberries, wash them and put them in a saucepan together with the sugar, water and orange zest. Bring to a boil and simmer for 10 minutes, stirring from time to time.
Skim off any strange white foam, remove orange strips and transfer the cranberry sauce to a nice bowl. Refrigerate.
Emergency Cranberry Sauce: Should you find yourself in a big hurry, make the sauce as above, then put the hot sauce in a metal bowl, and place this bowl over ice water. Stir the cranberry sauce to cool it down, without allowing the melting ice and surrounding water to creep into the sauce. You are basically using the ice water bath to cool down the outside of the bowl that your sauce is sitting in, and stirring it to make sure all of the sauce gets cooled quickly. Using this method, you can go from a hot sauce to the table in under a quarter of an hour.
© Gf-Zing! | Alice DeLuca
1 cup white sugar
1 cup water
2 strips (1/2 inch x 3 inches) orange zest (just the orange part of the peel, without the white stuff)
Pick over the cranberries, wash them and put them in a saucepan together with the sugar, water and orange zest. Bring to a boil and simmer for 10 minutes, stirring from time to time.
Skim off any strange white foam, remove orange strips and transfer the cranberry sauce to a nice bowl. Refrigerate.
Emergency Cranberry Sauce: Should you find yourself in a big hurry, make the sauce as above, then put the hot sauce in a metal bowl, and place this bowl over ice water. Stir the cranberry sauce to cool it down, without allowing the melting ice and surrounding water to creep into the sauce. You are basically using the ice water bath to cool down the outside of the bowl that your sauce is sitting in, and stirring it to make sure all of the sauce gets cooled quickly. Using this method, you can go from a hot sauce to the table in under a quarter of an hour.
© Gf-Zing! | Alice DeLuca
New England Apple Pie
Use the Dream Pastry Recipe from Bette Hagman's More From the Gluten-Free Gourmet. We use one stick of gluten free margarine and one of butter. We use 1 Tablespoon lemon juice in place of the vinegar, for the flavor.
2-crust unbaked pie shell
8 apples - Use a mix of varieties like Northern Spy, a few Russet, Baldwin, Golden Delicious, a few Granny Smith and peel, core and slice them. Don't use MacIntosh or Macoun varieties unless you use maybe only one of each - they don't hold their shape when cooked and are better for making apple sauce.
1/2 cup dark brown sugar
1/2 cup white sugar
2 Tablespoons tapioca starch (available at health food or asian groceries)
1/2 teaspoon gluten free ground cinnamon
Line a glass pie dish with one piece of the pastry. Mix the apples with all the other ingredients until thoroughly mixed. Load up the pie shell with the apple mixture. Put the other crust on top, and cut several steam holes in the top crust.
Now, sprinkle the top crust with at least 2 Tablespoons of additional white sugar. Preheat the oven to 400 degrees. Place a cookie sheet as a drip tray in the oven to catch any overflowing juices.
Place the pie in the oven, above the drip tray. Bake for 50 minutes, and then check to see if the top is getting golden. The pie is done when the crust is becoming golden and the juices are starting to bubble up in a thickened sort of way. Some of the juices may be dripping over on the drip tray, and that is at is should be.
You can serve a slice of apple pie with cheddar cheese on the side, or melted on the top. That is always good. Also, you can serve pie for breakfast and it will be better for you than a sugary breakfast cereal - also, you will be happier.
© Gf-Zing! | Alice DeLuca
2-crust unbaked pie shell
8 apples - Use a mix of varieties like Northern Spy, a few Russet, Baldwin, Golden Delicious, a few Granny Smith and peel, core and slice them. Don't use MacIntosh or Macoun varieties unless you use maybe only one of each - they don't hold their shape when cooked and are better for making apple sauce.
1/2 cup dark brown sugar
1/2 cup white sugar
2 Tablespoons tapioca starch (available at health food or asian groceries)
1/2 teaspoon gluten free ground cinnamon
Line a glass pie dish with one piece of the pastry. Mix the apples with all the other ingredients until thoroughly mixed. Load up the pie shell with the apple mixture. Put the other crust on top, and cut several steam holes in the top crust.
Now, sprinkle the top crust with at least 2 Tablespoons of additional white sugar. Preheat the oven to 400 degrees. Place a cookie sheet as a drip tray in the oven to catch any overflowing juices.
Place the pie in the oven, above the drip tray. Bake for 50 minutes, and then check to see if the top is getting golden. The pie is done when the crust is becoming golden and the juices are starting to bubble up in a thickened sort of way. Some of the juices may be dripping over on the drip tray, and that is at is should be.
You can serve a slice of apple pie with cheddar cheese on the side, or melted on the top. That is always good. Also, you can serve pie for breakfast and it will be better for you than a sugary breakfast cereal - also, you will be happier.
© Gf-Zing! | Alice DeLuca
Honeydew Chutney
1 large honeydew melon, seeded, peeled and cut into 1 inch chunks.
1/4 cup pickling salt, plus an extra 1/2 teaspoon
2 cups gluten free cider vinegar
2 cups light brown sugar
1 teaspoon ground ginger
1/4 teaspoon crushed dried cayenne pepper
1/4 teaspoon whole allspice, crushed in a mortar and pestle
2 inches of cinnamon stick
1 cup chopped onion
1/2 cup EACH diced red and green bell pepper
1 clove garlic, minced or grated
1/2 cup dry currants
1/3 gluten free brandy
Soak the melon cubes in cold water to cover, with the 1/4 cup pickling salt, overnight in the regrigerator. The pickling salt is not iodized, so your pickle will not turn brown. Drain and rinse the melon in several changes of cold water.
Put the remaining ingredients (except for the currants and brandy,) in a large heavy pot and bring to a boil. Add the melon chunks and the currants and brandy, and simmer the chutney for nearly 2 hours, until it has reduced in volume by a half and thickened up. Do not cover while cooking. Store the chutney in the refrigerator. This chutney will keep for a long time.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
1/4 cup pickling salt, plus an extra 1/2 teaspoon
2 cups gluten free cider vinegar
2 cups light brown sugar
1 teaspoon ground ginger
1/4 teaspoon crushed dried cayenne pepper
1/4 teaspoon whole allspice, crushed in a mortar and pestle
2 inches of cinnamon stick
1 cup chopped onion
1/2 cup EACH diced red and green bell pepper
1 clove garlic, minced or grated
1/2 cup dry currants
1/3 gluten free brandy
Soak the melon cubes in cold water to cover, with the 1/4 cup pickling salt, overnight in the regrigerator. The pickling salt is not iodized, so your pickle will not turn brown. Drain and rinse the melon in several changes of cold water.
Put the remaining ingredients (except for the currants and brandy,) in a large heavy pot and bring to a boil. Add the melon chunks and the currants and brandy, and simmer the chutney for nearly 2 hours, until it has reduced in volume by a half and thickened up. Do not cover while cooking. Store the chutney in the refrigerator. This chutney will keep for a long time.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
November 1, 2005
Hutspot - A Dutch Potato Dish
2 parts potatoes
1 part onions
1 part carrots
water
salt
freshly ground pepper
butter
This is a very simple dish, and completely adjustable. If you use 2 pounds of potatoes, then use one pound of the carrots and onions. If you use more potatoes, increase the other vegetables accordingly. Peel the vegetables, cut the potatoes and carrots in chunks and cut up the onions a bit more.
Put all the vegetables into a pot with a lid. Add water about half way up the vegetables, then salt . Put the top on and cook on medium heat until the vegetables are soft. Drain the extra water (if necessary) - often there is no need to drain it, depending on what kind of potatoes you used. Mash while adding butter and freshly ground pepper. Taste the seasoning, and serve with meat dishes.
A simple dish that expands your potato horizons!
© Gf-Zing! | Alice DeLuca
1 part onions
1 part carrots
water
salt
freshly ground pepper
butter
This is a very simple dish, and completely adjustable. If you use 2 pounds of potatoes, then use one pound of the carrots and onions. If you use more potatoes, increase the other vegetables accordingly. Peel the vegetables, cut the potatoes and carrots in chunks and cut up the onions a bit more.
Put all the vegetables into a pot with a lid. Add water about half way up the vegetables, then salt . Put the top on and cook on medium heat until the vegetables are soft. Drain the extra water (if necessary) - often there is no need to drain it, depending on what kind of potatoes you used. Mash while adding butter and freshly ground pepper. Taste the seasoning, and serve with meat dishes.
A simple dish that expands your potato horizons!
© Gf-Zing! | Alice DeLuca
Coconut Cream Pie - gluten free, with no cream!
9" pie gluten free shell - baked
Coconut Filling:
1 cup gluten free coconut milk (canned, reconstituted or frozen)
2 cups gluten free almond milk
1/2 cup sugar
1 Tablespoon butter or margarine
pinch of salt
1/4 cup fresh grated or sweetened dried coconut
5 Tablespoons cornstarch and enough water to make a thin mixture
4 egg yolks
1/2 teaspoon gluten free vanilla
Meringue Topping:
4 egg whites
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup sugar
1/2 teaspoon gluten free vanilla
To make the filling:
Mix the coconut and almond milks, sugar, butter, salt and coconut in the top of a double-boiler over hot water. Stir constantly until the mixture is very hot. Mix the cornstarch with enough water just to thin it to pouring consistency, then add this to the hot mixture, stirring constantly and continue to stir until thickened.
Beat the egg yolks in a bowl just until mixed. Stir a little of the hot mixture into the egg yolks, beating constantly so as not to cook the egg yolks. Add the rest of the hot mixture and the vanilla, again stirring constantly. Put the mixture back over the hot water (double boiler) and cook for 2 more minutes and don't forget to keep stirring! Cool this coconut custard, and then pour it into the prepared pie shell. Set it aside while you make the meringue.
To make the meringue:
Beat the egg whites, cream of tartar and salt tuntil they form soft peaks. Beat in the sugar and beat until the meringue makes smooth peaks. Add vanilla and spread the meringue on the filling in the pie shell.
Bake the pie at 400 degrees for 10 minutes, until the meringue is nicely browned. Chill the pie completely before serving.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
Coconut Filling:
1 cup gluten free coconut milk (canned, reconstituted or frozen)
2 cups gluten free almond milk
1/2 cup sugar
1 Tablespoon butter or margarine
pinch of salt
1/4 cup fresh grated or sweetened dried coconut
5 Tablespoons cornstarch and enough water to make a thin mixture
4 egg yolks
1/2 teaspoon gluten free vanilla
Meringue Topping:
4 egg whites
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup sugar
1/2 teaspoon gluten free vanilla
To make the filling:
Mix the coconut and almond milks, sugar, butter, salt and coconut in the top of a double-boiler over hot water. Stir constantly until the mixture is very hot. Mix the cornstarch with enough water just to thin it to pouring consistency, then add this to the hot mixture, stirring constantly and continue to stir until thickened.
Beat the egg yolks in a bowl just until mixed. Stir a little of the hot mixture into the egg yolks, beating constantly so as not to cook the egg yolks. Add the rest of the hot mixture and the vanilla, again stirring constantly. Put the mixture back over the hot water (double boiler) and cook for 2 more minutes and don't forget to keep stirring! Cool this coconut custard, and then pour it into the prepared pie shell. Set it aside while you make the meringue.
To make the meringue:
Beat the egg whites, cream of tartar and salt tuntil they form soft peaks. Beat in the sugar and beat until the meringue makes smooth peaks. Add vanilla and spread the meringue on the filling in the pie shell.
Bake the pie at 400 degrees for 10 minutes, until the meringue is nicely browned. Chill the pie completely before serving.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
October 31, 2005
Mexican Hot Chocolate with Cayenne (non-dairy)
Inspired by the fabulous French 2000 movie "Chocolat" starring Juliette Binoche.
Boil 2 cups of water with one dried whole cayenne pepper until reduced to one cup. Remove the pepper. The water will be spicy!
Add 2 ounces of unsweetened gluten free chocolate and stir until melted. Add 3 Tablespoons honey and a pinch of salt. Stir well while adding another three cups of hot water. Add a pinch of cinnamon or a cinnamon stick to each serving.
Note: We grow cayenne peppers just so we will have them around for producing this drink. It is an excellent breakfast drink.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
Boil 2 cups of water with one dried whole cayenne pepper until reduced to one cup. Remove the pepper. The water will be spicy!
Add 2 ounces of unsweetened gluten free chocolate and stir until melted. Add 3 Tablespoons honey and a pinch of salt. Stir well while adding another three cups of hot water. Add a pinch of cinnamon or a cinnamon stick to each serving.
Note: We grow cayenne peppers just so we will have them around for producing this drink. It is an excellent breakfast drink.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
Cinnamon Honey Ice Cream with Rum Raisins
For the ice cream:
2 cups heavy cream
2 cups light cream
2 eggs
2 egg yolks
3/4 cup sugar
1/2 cup local honey
1 Tablespoon cinnamon
2 teaspoons powdered ginger
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons powdered GF vanilla
1/4 teaspoon salt
An ice cream freezer with instructions
For the raisins:
1 cup mixed raisins
1/3 cup sugar
2/3 cup water
For the ice cream:
Scald the heavy cream and light cream with 1/2 cup of sugar in a saucepan. Transfer to the top of a double boiler over hot water.
In a bowl, beat the eggs and egg yolks with the remaining 1/4 cup sugar until the mixture forms thick pale yellow ribbons dripping from the beater.
Gradually add a little of the cream mixture to the egg mixture, a half cup at a time, beating constantly until you have added about half the cream to the egg mixture. Then add the resulting mixture to the remaining cream mixture in the double boiler. Stirring gently and constantly, heat the custard mixture until it thickens and coats the back of a spoon. Remove the double boiler from the heat, and stir in the spices and the honey.
Pour the mixture into a shallow pan and chill in the refrigerator for 3 hours until cold. Transfer the mixture to the ice cream freezer and freeze. Serve with rum raisins.
For the raisins:
Boil the raisins, sugar and water for about 4 minutes until slightly thickened. Transfer the raisins to a Mason jar and add an equal quantity of GF rum. Let stand until the raisins are fattened - a few hours. Serve the raisins with the ice cream, but not to minors.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
2 cups heavy cream
2 cups light cream
2 eggs
2 egg yolks
3/4 cup sugar
1/2 cup local honey
1 Tablespoon cinnamon
2 teaspoons powdered ginger
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons powdered GF vanilla
1/4 teaspoon salt
An ice cream freezer with instructions
For the raisins:
1 cup mixed raisins
1/3 cup sugar
2/3 cup water
For the ice cream:
Scald the heavy cream and light cream with 1/2 cup of sugar in a saucepan. Transfer to the top of a double boiler over hot water.
In a bowl, beat the eggs and egg yolks with the remaining 1/4 cup sugar until the mixture forms thick pale yellow ribbons dripping from the beater.
Gradually add a little of the cream mixture to the egg mixture, a half cup at a time, beating constantly until you have added about half the cream to the egg mixture. Then add the resulting mixture to the remaining cream mixture in the double boiler. Stirring gently and constantly, heat the custard mixture until it thickens and coats the back of a spoon. Remove the double boiler from the heat, and stir in the spices and the honey.
Pour the mixture into a shallow pan and chill in the refrigerator for 3 hours until cold. Transfer the mixture to the ice cream freezer and freeze. Serve with rum raisins.
For the raisins:
Boil the raisins, sugar and water for about 4 minutes until slightly thickened. Transfer the raisins to a Mason jar and add an equal quantity of GF rum. Let stand until the raisins are fattened - a few hours. Serve the raisins with the ice cream, but not to minors.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
Cornbread - without gluten or dairy
Mixture A:
1 cup almond milk
1 egg
1 /4 cup vegetable oil
1/4 teaspoon GF vinegar
Mixture B:
1/3 cup potato starch (this is not the same as potato flour)
1/2 cup cornstarch
1 teaspoon salt (or less depending on your taste)
1/4 teaspoon baking soda
3 teaspoons GF baking powder
3/4 cup cornmeal
1/2 cup sugar
1/2 teaspoon xantham gum (available at health food stores)
Oven: 375 degrees. Grease an 8-inch square baking pan.
Combine Mixture A with Mixture B. Mix with a whisk to remove lumps. Pour batter into the prepared pan. Bake for 3o minutes (roughly) until a cake tester tests clean.
Allow to cool for 10 minutes at least, but serve while it is still hot.
Make sure all your ingredients are gluten-free!
© Gf-Zing! | Alice DeLuca
1 cup almond milk
1 egg
1 /4 cup vegetable oil
1/4 teaspoon GF vinegar
Mixture B:
1/3 cup potato starch (this is not the same as potato flour)
1/2 cup cornstarch
1 teaspoon salt (or less depending on your taste)
1/4 teaspoon baking soda
3 teaspoons GF baking powder
3/4 cup cornmeal
1/2 cup sugar
1/2 teaspoon xantham gum (available at health food stores)
Oven: 375 degrees. Grease an 8-inch square baking pan.
Combine Mixture A with Mixture B. Mix with a whisk to remove lumps. Pour batter into the prepared pan. Bake for 3o minutes (roughly) until a cake tester tests clean.
Allow to cool for 10 minutes at least, but serve while it is still hot.
Make sure all your ingredients are gluten-free!
© Gf-Zing! | Alice DeLuca
Sweet and Sour Salad Dressing
1 cup sliced almonds
6 Tablespoons sugar
lettuce
2 whole scallions, chopped, or 1 Tablespoon fresh minced chives
Canned GF mandarin oranges, drained or fresh strawberries, sliced
Dressing:
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1 Tablespoon minced Italian parsley
2 Tablespoons sugar
2 Tablespoons GF cider vinegar
1/2 teaspoon GF prepared ballpark style mustard
a dash of GF hot sauce
Prepare the nuts: Cook the almonds and the sugar in a non-stick pan over medium heat, stirring constantly until the sugar has melted and the nuts are browned. Take care that the nuts do not burn. Transfer the nuts to a ceramic plate to cool. These can be stored in an airtight container so you don't eat them all before you serve the salad.
Mix the dressing ingredients up. The mustard will act as an emulsifier, causing the dressing to become one with itself and look very nice. Put the lettuce and green onions in a salad bowl, toss with the dressing and the oranges just before serving. Pass the nuts to sprinkle on top. Most recipes of this kind have half as many nuts, but here the nuts are doubled to allow for snacking.
Your GF guests will appreciate your asking which brand of mustard they are able to eat!
© Gf-Zing! | Alice DeLuca
6 Tablespoons sugar
lettuce
2 whole scallions, chopped, or 1 Tablespoon fresh minced chives
Canned GF mandarin oranges, drained or fresh strawberries, sliced
Dressing:
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1 Tablespoon minced Italian parsley
2 Tablespoons sugar
2 Tablespoons GF cider vinegar
1/2 teaspoon GF prepared ballpark style mustard
a dash of GF hot sauce
Prepare the nuts: Cook the almonds and the sugar in a non-stick pan over medium heat, stirring constantly until the sugar has melted and the nuts are browned. Take care that the nuts do not burn. Transfer the nuts to a ceramic plate to cool. These can be stored in an airtight container so you don't eat them all before you serve the salad.
Mix the dressing ingredients up. The mustard will act as an emulsifier, causing the dressing to become one with itself and look very nice. Put the lettuce and green onions in a salad bowl, toss with the dressing and the oranges just before serving. Pass the nuts to sprinkle on top. Most recipes of this kind have half as many nuts, but here the nuts are doubled to allow for snacking.
Your GF guests will appreciate your asking which brand of mustard they are able to eat!
© Gf-Zing! | Alice DeLuca
October 25, 2005
Cookie Flour Mix
This mixture works well.
2 cups plain brown rice flour
2 cups plain white rice flour
1 1/2 cups sweet brown rice flour (this is a different kind of rice flour – you could also use sweet white rice flour)
1 1/3 cups tapioca starch or tapioca flour
2/3 cups GF corn starch
1/2 cups rice bran or rice polish
2 teaspoons xanthan gum
Make sure all your ingredients are gluten free. Mix all the ingredients together in a large container or bag. Use as much as you need for your recipe. Store the rest.
© Gf-Zing! | Alice DeLuca
2 cups plain brown rice flour
2 cups plain white rice flour
1 1/2 cups sweet brown rice flour (this is a different kind of rice flour – you could also use sweet white rice flour)
1 1/3 cups tapioca starch or tapioca flour
2/3 cups GF corn starch
1/2 cups rice bran or rice polish
2 teaspoons xanthan gum
Make sure all your ingredients are gluten free. Mix all the ingredients together in a large container or bag. Use as much as you need for your recipe. Store the rest.
© Gf-Zing! | Alice DeLuca
October 24, 2005
Pumpkin Pie with Coconut Milk
The recipe is adapted from one at www.Celiac.com. Here, the pie has additional spices and coconut milk instead of cream.
Make an uncooked one-crust gluten-free pie crust and use it to line a glass pie dish.
Bottom of pie:
1/3 cup finely chopped pecans
1/3 cup dark brown sugar
3 Tablespoons gluten free margarine (for dairy, use butter)
Filling:
3 large eggs, stirred
1/3 cup dark brown sugar
1/3 cup white or turbinado sugar
2 Tablespoons cornstarch
1 1/2 teaspoons GF cinnamon
1/2 teaspoon GF ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon GF allspice
1/4 teaspoon GF cloves
1/2 teaspoon salt
16 ounces GF canned pumpkin, or freshly cooked pumpkin, blended and strained to remove excess water
1 cup coconut milk
Mix pecans, sugar and butter and distribute in the bottom of the uncooked pie shell. Prick the part of the pie shell that goes up the side of the pie plate with a fork in several places so it won't balloon out while cooking. Bake at 450 for 10 minutes and then allow to cool for another 5 minutes.
Mix the filling ingredients in a food processor or blender. Pour the mixture into the partially cooked pie shell, on top of the nut layer. Bake for 45-50 minutes at 350 degrees. A knife inserted into the center of the pie should come out nearly clean. Cool completely before cutting, although we often end up eating pie when it is warm because we can't wait.
This is a custard pie, and should be refrigerated because of the eggs.
Try this pie for breakfast - it is sure to be more healthy than any breakfast cereal!
Make sure all of your ingredients, including the spices, are gluten free.
© Gf-Zing! | Alice DeLuca
Make an uncooked one-crust gluten-free pie crust and use it to line a glass pie dish.
Bottom of pie:
1/3 cup finely chopped pecans
1/3 cup dark brown sugar
3 Tablespoons gluten free margarine (for dairy, use butter)
Filling:
3 large eggs, stirred
1/3 cup dark brown sugar
1/3 cup white or turbinado sugar
2 Tablespoons cornstarch
1 1/2 teaspoons GF cinnamon
1/2 teaspoon GF ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon GF allspice
1/4 teaspoon GF cloves
1/2 teaspoon salt
16 ounces GF canned pumpkin, or freshly cooked pumpkin, blended and strained to remove excess water
1 cup coconut milk
Mix pecans, sugar and butter and distribute in the bottom of the uncooked pie shell. Prick the part of the pie shell that goes up the side of the pie plate with a fork in several places so it won't balloon out while cooking. Bake at 450 for 10 minutes and then allow to cool for another 5 minutes.
Mix the filling ingredients in a food processor or blender. Pour the mixture into the partially cooked pie shell, on top of the nut layer. Bake for 45-50 minutes at 350 degrees. A knife inserted into the center of the pie should come out nearly clean. Cool completely before cutting, although we often end up eating pie when it is warm because we can't wait.
This is a custard pie, and should be refrigerated because of the eggs.
Try this pie for breakfast - it is sure to be more healthy than any breakfast cereal!
Make sure all of your ingredients, including the spices, are gluten free.
© Gf-Zing! | Alice DeLuca
Marinade for Steak Tips Or Chicken for Grilling
Why is it that whenever you see the words "steak tips" it always says "teriyaki" right next door? Teriyaki is made with soy sauce, which is avoided in the gluten free world because soy sauce usually has wheat on the ingredients list.
Here is a nice marinade for steak that does NOT include soy sauce!
1 Tablespoon finely grated fresh garlic
1 Tablespoon kosher or sea salt
1 1/2 teaspoons cracked black pepper
1 Tablespoon sugar
2 Tablespoons tequila
2 Tablespoons vegetable oil
2-3 pounds steak or skinless, boneless chicken
Mix the first 6 ingredients together and massage it into the meat. Let sit for a half hour, or as long as overnight.
Barbecue the meat on the grill until cooked to your liking. Steak tips take about 3-4 minutes on one side, then turn and cook another 3 minutes for medium rare. Chicken takes 15 minutes to cook through, turning once after 8 minutes are up.
© Gf-Zing! | Alice DeLuca
Here is a nice marinade for steak that does NOT include soy sauce!
1 Tablespoon finely grated fresh garlic
1 Tablespoon kosher or sea salt
1 1/2 teaspoons cracked black pepper
1 Tablespoon sugar
2 Tablespoons tequila
2 Tablespoons vegetable oil
2-3 pounds steak or skinless, boneless chicken
Mix the first 6 ingredients together and massage it into the meat. Let sit for a half hour, or as long as overnight.
Barbecue the meat on the grill until cooked to your liking. Steak tips take about 3-4 minutes on one side, then turn and cook another 3 minutes for medium rare. Chicken takes 15 minutes to cook through, turning once after 8 minutes are up.
© Gf-Zing! | Alice DeLuca
Succotash - modern version of American Corn and Beans
Succotash is a Narraganset Indian word for a mixture of corn and legumes. The Depression era version of this dish included lima beans. If you prefer other vegies to limas, you may want to try branching out with asparagus, green beans or peas. If you like limas, then use them.
1/2 a spanish onion, chopped (spanish onions brown well)
3 Tablespoons butter, GF margarine of olive oil
corn off the cob from 7 ears of sweet corn, or 1 bag of frozen corn
1 bunch asparagus cut in 1 1/2-2 inch lengths, or string beans, or peas
salt
pepper
Stir-fry onion in butter in a non-stick pan until golden.
Add corn and asparagus or beans or peas, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Cover and cook over medium heat, stirring occasionally, until the asparagus or beans are done - 10-15 minutes.
Make sure all of your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
1/2 a spanish onion, chopped (spanish onions brown well)
3 Tablespoons butter, GF margarine of olive oil
corn off the cob from 7 ears of sweet corn, or 1 bag of frozen corn
1 bunch asparagus cut in 1 1/2-2 inch lengths, or string beans, or peas
salt
pepper
Stir-fry onion in butter in a non-stick pan until golden.
Add corn and asparagus or beans or peas, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Cover and cook over medium heat, stirring occasionally, until the asparagus or beans are done - 10-15 minutes.
Make sure all of your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
Cornmeal Coconut Maple Cake
2 eight ounce sticks butter or margarine
1 cup grade B pure maple syrup (this is the darker maple syrup)
3 eggs
2 teaspoons gluten free vanilla extract
zest of one orange, grated
1 1/4 cups GF cookie flour mix
3/4 cornmeal
1 Tablespoon gluten free baking powder
1/2 teaspoon salt
1 1/2 cups shredded sweet coconut
3/4 cup of almond milk mixed with the juice of 1/2 a lime
1 cup raisins
Grease a large 10-inch bundt pan. Preheat oven to 350 degrees.
Cream butter and maple syrup in food processor. Gradually add the eggs, vanilla and orange zest.
Sift dry ingredients in another bowl, and then add the coconut. Add the dry ingredient/coconut mixture to the food processor alternately with the almond milk/lime juice mixture and process just until mixed. Remove the dough to a bowl and mix in the raisins. Transfer the dough to the prepared pan, and bake for 50-60 minutes until a toothpick comes out clean. Cool for ten minutes in the pan, then turn out on to a cooling rack and cool.
© Gf-Zing! | Alice DeLuca
1 cup grade B pure maple syrup (this is the darker maple syrup)
3 eggs
2 teaspoons gluten free vanilla extract
zest of one orange, grated
1 1/4 cups GF cookie flour mix
3/4 cornmeal
1 Tablespoon gluten free baking powder
1/2 teaspoon salt
1 1/2 cups shredded sweet coconut
3/4 cup of almond milk mixed with the juice of 1/2 a lime
1 cup raisins
Grease a large 10-inch bundt pan. Preheat oven to 350 degrees.
Cream butter and maple syrup in food processor. Gradually add the eggs, vanilla and orange zest.
Sift dry ingredients in another bowl, and then add the coconut. Add the dry ingredient/coconut mixture to the food processor alternately with the almond milk/lime juice mixture and process just until mixed. Remove the dough to a bowl and mix in the raisins. Transfer the dough to the prepared pan, and bake for 50-60 minutes until a toothpick comes out clean. Cool for ten minutes in the pan, then turn out on to a cooling rack and cool.
© Gf-Zing! | Alice DeLuca
Toasted Pumpkin Seed Cookies with Chocolate Glaze
1 1/2 cups unsalted shelled pumpkin seeds (toast them on a baking sheet at 350 degrees for 20 minutes)
4 ounces gluten free bittersweet chocolate, chopped or chocolate chips
2 sticks of butter, unsalted
1/2 cup sugar
3/4 teaspoon cinnamon
1/2 teaspoon salt
2 3/4 cups of Dream Pastry Mix (see Bette Hagman's The Gluten-free Gourmet Cooks Fast and Healthy)
2 Tablespoons sugar (for sprinkling)
1 egg white (for topping)
gluten free semisweet chocolate chips
Grind the roasted shelled pumpkin seeds in a coffee grinder or food processor until like coffee grounds.
Melt chocolate in a double boiler and remove it to a bowl. To the melted chocolate, add butter, sugar, salt and cinnamon and mix together well. Add Dream Pastry Mix and ground pumpkin seeds and stir well.
Divide the dough into two pieces. Roll one piece of the dough out between two sheets of wax paper to 1/4 inch thick. Cut 1 1/2 inch circles using a cup or cutter. Place circles of dough on Silpat lined cookie sheet, about 1 inch apart. Prick each cookie with a fork a few times. Roll more dough and cut cookies, until you have used up the dough. Brush each cookie with egg white and sprinkle with the extra sugar. Bake cookies at 325 degrees fr 18 minutes or until done.
When the cookies come out of the oven, immediately put 3 chocolate chips on each cookie and wait for the chips to melt. Spread the melted chips to make a frosting. Remove the cookies carefully to a cookie rack and let them cool until the chocolate is hardened.
Note: Shelled pumpkin seeds are also called pepitas. They are green in color. You can find them in the refrigerator section of a natural food store. Make sure they are really fresh and shelled, and make sure they are unsalted. Toasting them gives them a nice nutty flavor.
Make sure that all your ingredients, including spices, are gluten free!
© Gf-Zing! | Alice DeLuca
4 ounces gluten free bittersweet chocolate, chopped or chocolate chips
2 sticks of butter, unsalted
1/2 cup sugar
3/4 teaspoon cinnamon
1/2 teaspoon salt
2 3/4 cups of Dream Pastry Mix (see Bette Hagman's The Gluten-free Gourmet Cooks Fast and Healthy)
2 Tablespoons sugar (for sprinkling)
1 egg white (for topping)
gluten free semisweet chocolate chips
Grind the roasted shelled pumpkin seeds in a coffee grinder or food processor until like coffee grounds.
Melt chocolate in a double boiler and remove it to a bowl. To the melted chocolate, add butter, sugar, salt and cinnamon and mix together well. Add Dream Pastry Mix and ground pumpkin seeds and stir well.
Divide the dough into two pieces. Roll one piece of the dough out between two sheets of wax paper to 1/4 inch thick. Cut 1 1/2 inch circles using a cup or cutter. Place circles of dough on Silpat lined cookie sheet, about 1 inch apart. Prick each cookie with a fork a few times. Roll more dough and cut cookies, until you have used up the dough. Brush each cookie with egg white and sprinkle with the extra sugar. Bake cookies at 325 degrees fr 18 minutes or until done.
When the cookies come out of the oven, immediately put 3 chocolate chips on each cookie and wait for the chips to melt. Spread the melted chips to make a frosting. Remove the cookies carefully to a cookie rack and let them cool until the chocolate is hardened.
Note: Shelled pumpkin seeds are also called pepitas. They are green in color. You can find them in the refrigerator section of a natural food store. Make sure they are really fresh and shelled, and make sure they are unsalted. Toasting them gives them a nice nutty flavor.
Make sure that all your ingredients, including spices, are gluten free!
© Gf-Zing! | Alice DeLuca
Chocolate Chip Cinnamon Ginger Cookies
This is the most requested Gf-Zing! recipe ever! The cookies are crunchy, with a complex flavor and interesting buttery sugar coating.
Mixture A:
Cream together:
1 cup GF soybean margarine, or butter, or a combination of both
1 ½ cups brown sugar, (For a very crunchy cookie use 1 cup turbinado sugar and ½ cup white sugar )
1 teaspoon GF Vanilla extract
Add, and beat well:
1 large egg
Mixture B:
In another bowl, mix together with a whisk:
1 teaspoon GF ground cinnamon
1 teaspoon GF ground ginger
1 teaspoon baking soda
1 teaspoon xantham gum
½ teaspoon salt
2 cups GF cookie flour mix
GF confectioner's sugar for rolling.
Combine mixture A with mixture B.
Add: 2 cups of top quality GF chocolate chips, 1 cup chopped walnuts (you can optionally also add dried cherries or dried cranberries.) Form 1-inch balls, roll in GF confectioner’s sugar, flatten slightly, place on Silpat mat-lined (or parchment paper lined) cookie sheet and bake for 10-12 minutes at 375 F. Remove pan from the oven, let rest 5 minutes on pans before removing cookies from the pan.
Make sure that all your ingredients, including spices, are gluten free!
© Gf-Zing! | Alice DeLuca
Mixture A:
Cream together:
1 cup GF soybean margarine, or butter, or a combination of both
1 ½ cups brown sugar, (For a very crunchy cookie use 1 cup turbinado sugar and ½ cup white sugar )
1 teaspoon GF Vanilla extract
Add, and beat well:
1 large egg
Mixture B:
In another bowl, mix together with a whisk:
1 teaspoon GF ground cinnamon
1 teaspoon GF ground ginger
1 teaspoon baking soda
1 teaspoon xantham gum
½ teaspoon salt
2 cups GF cookie flour mix
GF confectioner's sugar for rolling.
Combine mixture A with mixture B.
Add: 2 cups of top quality GF chocolate chips, 1 cup chopped walnuts (you can optionally also add dried cherries or dried cranberries.) Form 1-inch balls, roll in GF confectioner’s sugar, flatten slightly, place on Silpat mat-lined (or parchment paper lined) cookie sheet and bake for 10-12 minutes at 375 F. Remove pan from the oven, let rest 5 minutes on pans before removing cookies from the pan.
Make sure that all your ingredients, including spices, are gluten free!
© Gf-Zing! | Alice DeLuca
Black Bean and Chicken Chili - Slow Cooker Recipe
Have ready a Crockpot or other slow-cooker.
In a large non-stick frying pan, fry:
2 onions, chopped
3 cloves garlic, chopped
2 Tablespoons vegetable oil
until golden.
Add and fry for a few minutes until the chicken is somewhat browned and spices are fragrant:
2 Tablespoons gluten free chili powder
1 Tablespoon whole cumin seeds
1 Tablespoon dried oregano
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
1 1/2 pounds boneless chicken, chopped up
Add:
2 14-ounce cans of diced gluten free tomatoes
19 ounce can of gluten free black beans, drained and rinsed
Stir is all up, bring it to a simmer and transfer to the crockpot. Cook on low (slowcookers have heat settings of high and low), for 4-8 hours. Adjust the seasoning with a 1/2 teaspoon of sugar if necessary.
Serve with rice, gluten free cornbread or your favorite choice of starch, and with garnishes of diced scallions, gluten free sour cream, grated cheddar etc.
To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients including spices are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!
© Gf-Zing! | Alice DeLuca
In a large non-stick frying pan, fry:
2 onions, chopped
3 cloves garlic, chopped
2 Tablespoons vegetable oil
until golden.
Add and fry for a few minutes until the chicken is somewhat browned and spices are fragrant:
2 Tablespoons gluten free chili powder
1 Tablespoon whole cumin seeds
1 Tablespoon dried oregano
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
1 1/2 pounds boneless chicken, chopped up
Add:
2 14-ounce cans of diced gluten free tomatoes
19 ounce can of gluten free black beans, drained and rinsed
Stir is all up, bring it to a simmer and transfer to the crockpot. Cook on low (slowcookers have heat settings of high and low), for 4-8 hours. Adjust the seasoning with a 1/2 teaspoon of sugar if necessary.
Serve with rice, gluten free cornbread or your favorite choice of starch, and with garnishes of diced scallions, gluten free sour cream, grated cheddar etc.
To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients including spices are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!
© Gf-Zing! | Alice DeLuca
October 23, 2005
Mashed Potatoes with Brie
Peel and cut enough potatoes, a combination of baking and waxy potatoes is fine, and place them in a large pot with water to just cover the potatoes. Bring to a boil, cover and cook for 15 minutes. Check the potatoes to see if they are done, and if not you must boil them for another 5 minutes or so.
Remove from the heat, and mash them with a potato masher, while adding sea salt, freshly ground pepper, unsalted butter and chopped up brie cheese (rinds and all.) Add about 1 Tablespoon of butter per serving, and add about 1/10 as much brie cheese as you have potatoes. Adjust the seasoning, and serve.
Make sure all your ingredients are gluten free. Do not try to add blue cheese to this dish unless you are absolutely sure the blue cheese is gluten free.
© Gf-Zing! | Alice DeLuca
Remove from the heat, and mash them with a potato masher, while adding sea salt, freshly ground pepper, unsalted butter and chopped up brie cheese (rinds and all.) Add about 1 Tablespoon of butter per serving, and add about 1/10 as much brie cheese as you have potatoes. Adjust the seasoning, and serve.
Make sure all your ingredients are gluten free. Do not try to add blue cheese to this dish unless you are absolutely sure the blue cheese is gluten free.
© Gf-Zing! | Alice DeLuca
Spicy Tuna, blackened, and served with a sweet and sour sauce
Serve this tuna with Mashed Potatoes and Brie if you are able to use dairy products.
First, make a Sweet and Sour Hot Sauce:
2 cups gluten free rice vinegar
1/2 cup sugar
1/4 cup minced red bell pepper
1/4 cup minced onion
1 1/2-2 teaspoons freshly grated ginger
1 Tablespoon minced cilantro
1/2 teaspoon of gluten free sriracha or Vietnamese chili sauce with garlic
Cook the vinegar and sugar until it makes a syrup - a half hour or so. Add the next 5 ingredients and set aside.
Make a spice mixture:
1 teaspoon of gluten free cayenne pepper
1 Tablespoon of fresh ground black pepper
1 Tablespoon gluten free paprika
1 1/2 teaspoons dried EACH thyme and oregano
1 Tablespoons gluten free garlic powder
2 Tablespoons kosher or sea salt
2 pounds fresh tuna steaks
safflower oil
Coat 2 pounds of tuna steaks (about 1-1 1/4 inches thick) with safflower oil. Sprinkle one side liberally with spice mixture. Heat a very sturdy pan to extra hot, and turn on the exhaust fans on high! When the pan is hot, add the tuna steaks, sprinkle more spice mixture on them, and seer for 5 minutes (cover the pan after one minute), then turn the tuna steaks, and finish cooking the other side for another 4 minutes or so. Some people like their tuna rare and in that case you only want to cook the tuna for a couple of minutes per side. We prefer it cooked through. It is up to you, and what you are comfortable with according to your understanding of safety in cooking fish.
Serve the blackened fish with the Sweet and Sour Hot Sauce, and hot mashed potatoes on the side. A salad of mixed baby greens with a citrus dressing compliments the meal.
This recipe is adapted from one in the Hali'imaile General Store Cookbook by Beverly Gannon, adjusted for gluten free cooking and leaving out some ingredients and spices.
Be sure that your spices are indeed gluten free - some of the spice purveyors promise to include all ingredients on their labels but not all! Check to find out it the manufacturer will ensure that your spices are safe to use.
© Gf-Zing! | Alice DeLuca
First, make a Sweet and Sour Hot Sauce:
2 cups gluten free rice vinegar
1/2 cup sugar
1/4 cup minced red bell pepper
1/4 cup minced onion
1 1/2-2 teaspoons freshly grated ginger
1 Tablespoon minced cilantro
1/2 teaspoon of gluten free sriracha or Vietnamese chili sauce with garlic
Cook the vinegar and sugar until it makes a syrup - a half hour or so. Add the next 5 ingredients and set aside.
Make a spice mixture:
1 teaspoon of gluten free cayenne pepper
1 Tablespoon of fresh ground black pepper
1 Tablespoon gluten free paprika
1 1/2 teaspoons dried EACH thyme and oregano
1 Tablespoons gluten free garlic powder
2 Tablespoons kosher or sea salt
2 pounds fresh tuna steaks
safflower oil
Coat 2 pounds of tuna steaks (about 1-1 1/4 inches thick) with safflower oil. Sprinkle one side liberally with spice mixture. Heat a very sturdy pan to extra hot, and turn on the exhaust fans on high! When the pan is hot, add the tuna steaks, sprinkle more spice mixture on them, and seer for 5 minutes (cover the pan after one minute), then turn the tuna steaks, and finish cooking the other side for another 4 minutes or so. Some people like their tuna rare and in that case you only want to cook the tuna for a couple of minutes per side. We prefer it cooked through. It is up to you, and what you are comfortable with according to your understanding of safety in cooking fish.
Serve the blackened fish with the Sweet and Sour Hot Sauce, and hot mashed potatoes on the side. A salad of mixed baby greens with a citrus dressing compliments the meal.
This recipe is adapted from one in the Hali'imaile General Store Cookbook by Beverly Gannon, adjusted for gluten free cooking and leaving out some ingredients and spices.
Be sure that your spices are indeed gluten free - some of the spice purveyors promise to include all ingredients on their labels but not all! Check to find out it the manufacturer will ensure that your spices are safe to use.
© Gf-Zing! | Alice DeLuca
October 22, 2005
Fish Chowder with Thyme and Pancetta
4 ounces pancetta or bacon, cut into small dice
2 Tablespoons unsalted butter
2 1/2 Tablespoons mochiko (sweet rice) flour
2 medium onions, cut into 3/4 inch pieces
6-8 sprigs of thyme, leaves only
2 bay leaves
2 pounds all-purpose potatoes, in 1/3 inch slices
5 cups gluten free chicken stock (Be careful with chicken stocks - some contain wheat.)
salt
freshly ground pepper
1 1/2 pounds haddock or cod and salmon fillets, 1 inch thick pieces
up to two cups of heavy cream, or 4 Tablespoons of gluten free sour cream or gluten free sour cream substitute
In a chowder pot (4-6 quart sized soup pot), fry the pancetta or bacon until crisp. Drain, and reserve the little pieces of fried meat on a plate off to the side.
Add the butter, onions, thyme and bay leaf to the pot and stir-fry until the onions are brown. This will take 6-8 minutes. Sprinkle with the mochiko flour.
Add the potatoes and stock plus enough water to cover the potatoes. Bring to a boil and simmer gently until the potatoes are just cooked through. Season the potato mixture with pepper and salt to taste. Add the cream or sour cream substitute. If you don't want either cream, sour cream or the substitute sour cream in the soup, you can leave it out and just add a little lemon juice to balance the flavors at the end.
Now, add the fish chunks and cook gently for 5 minutes - don't boil it. Do not stir much or the fish will break up. Cover the pan and allow to sit for 10 more minutes, which will finish the cooking of the fish.
Add the reserved pancetta or bacon. Taste the chowder and serve. You can sprinkle it with chopped parsley or chives, to dress it up.
© Gf-Zing! | Alice DeLuca
2 Tablespoons unsalted butter
2 1/2 Tablespoons mochiko (sweet rice) flour
2 medium onions, cut into 3/4 inch pieces
6-8 sprigs of thyme, leaves only
2 bay leaves
2 pounds all-purpose potatoes, in 1/3 inch slices
5 cups gluten free chicken stock (Be careful with chicken stocks - some contain wheat.)
salt
freshly ground pepper
1 1/2 pounds haddock or cod and salmon fillets, 1 inch thick pieces
up to two cups of heavy cream, or 4 Tablespoons of gluten free sour cream or gluten free sour cream substitute
In a chowder pot (4-6 quart sized soup pot), fry the pancetta or bacon until crisp. Drain, and reserve the little pieces of fried meat on a plate off to the side.
Add the butter, onions, thyme and bay leaf to the pot and stir-fry until the onions are brown. This will take 6-8 minutes. Sprinkle with the mochiko flour.
Add the potatoes and stock plus enough water to cover the potatoes. Bring to a boil and simmer gently until the potatoes are just cooked through. Season the potato mixture with pepper and salt to taste. Add the cream or sour cream substitute. If you don't want either cream, sour cream or the substitute sour cream in the soup, you can leave it out and just add a little lemon juice to balance the flavors at the end.
Now, add the fish chunks and cook gently for 5 minutes - don't boil it. Do not stir much or the fish will break up. Cover the pan and allow to sit for 10 more minutes, which will finish the cooking of the fish.
Add the reserved pancetta or bacon. Taste the chowder and serve. You can sprinkle it with chopped parsley or chives, to dress it up.
© Gf-Zing! | Alice DeLuca
Butter Mochi
1/2 cup butter (1 stick)
1 box of mochiko flour (1 pound)
1 1/2 cups sugar
1 teaspoon gluten free baking powder
3 cups milk or gluten free rice milk
5 eggs, beaten
1 teaspoon vanilla
1 cup gluten free sweetened flaked coconut
a little salt
Preheat the oven to 350 degrees. Melt the butter (use the microwave for this). Mix the mochiko with the sugar and baking powder (the dry ingredients.) In another bowl, mix the melted butter with the milk, eggs, vanilla and coconut and salt. Stir the wet ingredients into the dry ingredients. Grease a 9x13x2 inch roasting pan. Pour the mixture into the pan. Bake for 1 hour. Cool and cut into squares. Refrigerate this dessert.
To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!
© Gf-Zing! | Alice DeLuca
1 box of mochiko flour (1 pound)
1 1/2 cups sugar
1 teaspoon gluten free baking powder
3 cups milk or gluten free rice milk
5 eggs, beaten
1 teaspoon vanilla
1 cup gluten free sweetened flaked coconut
a little salt
Preheat the oven to 350 degrees. Melt the butter (use the microwave for this). Mix the mochiko with the sugar and baking powder (the dry ingredients.) In another bowl, mix the melted butter with the milk, eggs, vanilla and coconut and salt. Stir the wet ingredients into the dry ingredients. Grease a 9x13x2 inch roasting pan. Pour the mixture into the pan. Bake for 1 hour. Cool and cut into squares. Refrigerate this dessert.
To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!
© Gf-Zing! | Alice DeLuca
Quick Pressure Cooker Chicken Soup
In a pressure cooker, place:
Several pieces of celery
1/2 a bunch of fresh dill (or the stems of the dill, if you have already used the leaves)
1/2 a bunch of parsley
1 onion, cut into chunks- you don't need to peel it
Several carrots, cleaned and cut in half
a couple of peeled and chunked parsnips (optional)
Any lonely vegetables in the vegetable drawer that look likely for chicken soup (ends of garlic heads, lettuce, scallions etc.)
1 Tablespoon of sea salt or kosher salt, or 1 1/2 teaspoons of regular salt
10 peppercorns
1 teaspoon of sugar (this is critical)
1 chicken, or 3-4 pound of chicken wings or legs
6 cups of water
Put the vegetables at the bottom of the pot, then top with the chicken, salt, sugar and peppercorns and pour the water over all. Close the pressure cooker, and then follow the instructions that came with the pressure cooker. Once the pressure is up, pressure cook for 15 minutes, then remove from the heat. The pressure will drop after about 15 minutes more. After the pressure has completely dropped (check you directions for how to ensure things are safe) remove the top, remove the chicken and strain the soup into a bowl. Discard the vegetables. (We had to remark on saving the soup, because one time we poured out the chicken stock when we were trying to strain it. You really want to strain the soup into a bowl and throw out the debris, not the other way around.)
You now have more than a quart of really fine chicken stock, and a beautifully cooked chicken that you can remove from the bones and make in to chicken salad, casseroles or whatever you prefer.
If you prefer the flavor of thyme, you can use a few sprigs of thyme in place of the dill. If you like garlic, cut a few cloves of garlic in half (no need to peel) and add them. If you are making an Asian recipe with the stock, add a little sliced ginger and omit the dill.
To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!
© Gf-Zing! | Alice DeLuca
Several pieces of celery
1/2 a bunch of fresh dill (or the stems of the dill, if you have already used the leaves)
1/2 a bunch of parsley
1 onion, cut into chunks- you don't need to peel it
Several carrots, cleaned and cut in half
a couple of peeled and chunked parsnips (optional)
Any lonely vegetables in the vegetable drawer that look likely for chicken soup (ends of garlic heads, lettuce, scallions etc.)
1 Tablespoon of sea salt or kosher salt, or 1 1/2 teaspoons of regular salt
10 peppercorns
1 teaspoon of sugar (this is critical)
1 chicken, or 3-4 pound of chicken wings or legs
6 cups of water
Put the vegetables at the bottom of the pot, then top with the chicken, salt, sugar and peppercorns and pour the water over all. Close the pressure cooker, and then follow the instructions that came with the pressure cooker. Once the pressure is up, pressure cook for 15 minutes, then remove from the heat. The pressure will drop after about 15 minutes more. After the pressure has completely dropped (check you directions for how to ensure things are safe) remove the top, remove the chicken and strain the soup into a bowl. Discard the vegetables. (We had to remark on saving the soup, because one time we poured out the chicken stock when we were trying to strain it. You really want to strain the soup into a bowl and throw out the debris, not the other way around.)
You now have more than a quart of really fine chicken stock, and a beautifully cooked chicken that you can remove from the bones and make in to chicken salad, casseroles or whatever you prefer.
If you prefer the flavor of thyme, you can use a few sprigs of thyme in place of the dill. If you like garlic, cut a few cloves of garlic in half (no need to peel) and add them. If you are making an Asian recipe with the stock, add a little sliced ginger and omit the dill.
To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!
© Gf-Zing! | Alice DeLuca
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