This nice rice pudding from Gf-Zing! has large grains of rice and tart cherries to offset the sugar. The recipe is not cloyingly sweet, and is quite attractive because of the large grains of rice.
In the rice cooker, put 3/4 cup of Arborio rice, 4 cups of non-fat milk, 1/2 cup of sugar, 1/4 teaspoon of salt, 1/4 cup of dried cherries and 2 Tablespoons of slivered almonds. Set the menu to Porridge, close the top and turn on the cooker.
When the cooker switches to "keep warm," beat 1 egg, 1 teaspoon of almond extract and 1/4 teaspoon of lemon extract in a large bowl. Add the hot, cooked rice mixture to the egg mixture, about a soup spoon at a time, and beat well with a large spoon after each addition. The reason for adding a little of the hot rice at a time is so that the egg will not cook suddenly - if it did, it would make a sort of rice pudding with hard-boiled egg bits in it - Yuck! If you add the rice a bit at a time and stir vigorously after each addition, then you will get a nice creamy rice pudding.
After this mixture cools, serve it in small bowls with heavy cream to pour over each serving. You may have to do a little counter-top clean up, if the milk comes out through the vent holes in the top of the cooker during the cooking process. We had to clean up this milky mess, but we didn't mind because the rice pudding was so tasty!
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
Gf-Zing! Celebrating flavor in the gluten-free world...
November 6, 2006
October 14, 2006
Gluten Free Turkey Dressing (stuffing)
A few thoughts on gluten free Thanksgiving dining...the first year, we felt obligated to pursue some type of exact replica of glutenated turkey dressing - and were disappointed by many expensive and wasteful batches of dressing with the consistency of wet kitty litter. We eventually made something good - but - the second GF year, a relative made an excellent wild rice and mushroom dressing - better than good. A new pathway for gluten free Thanksgiving dining! And, with the wild rice being native to North America it seemed very fitting somehow.
To find the recipe for Wild Rice Stuffing with Wild Mushrooms, buy some dried pears and seek the recipe here:
http://www.epicurious.com/recipes/recipe_views/views/105886
That dressing turned our minds around, and this year we will consider using a butternut squash risotto, along the lines of the one in the Bistro Cooking at Home by Hamersley. Hamersley's butternut squash ristotto is made with maple syrup, rosemary, sherry and sherry wine vinegar, along with cubes of butternut squash. We sometimes use shallots, and sometimes onions and garlic. The flavors are nicely balanced, with plenty of "umami" or fifth taste flavor as well, even if you cut the amount of butter in half.
We heartily recommend using a rice dressing (or stuffing) for the gluten free turkey dinner, and making it in a separate dish rather than stuffing it in to the bird.
© Gf-Zing! | Alice DeLuca
To find the recipe for Wild Rice Stuffing with Wild Mushrooms, buy some dried pears and seek the recipe here:
http://www.epicurious.com/recipes/recipe_views/views/105886
That dressing turned our minds around, and this year we will consider using a butternut squash risotto, along the lines of the one in the Bistro Cooking at Home by Hamersley. Hamersley's butternut squash ristotto is made with maple syrup, rosemary, sherry and sherry wine vinegar, along with cubes of butternut squash. We sometimes use shallots, and sometimes onions and garlic. The flavors are nicely balanced, with plenty of "umami" or fifth taste flavor as well, even if you cut the amount of butter in half.
We heartily recommend using a rice dressing (or stuffing) for the gluten free turkey dinner, and making it in a separate dish rather than stuffing it in to the bird.
© Gf-Zing! | Alice DeLuca
September 22, 2006
Chicken Meatballs with Raisins (gluten free)
Meatballs:
2 pounds boneless, skinless chicken thighs, minced fine
1 medium onion, minced fine
1/2 cup raisins
2 Tablespoons beaten egg
4 Tablespoons coarsely grated fresh parmesan cheese
3 Tablespoons chopped fresh Italian parsley
1 teaspoon Vietnamese hot sauce
salt, pepper
2 Tablespoons or more of cornstarch
Mix all ingredients for meatballs, adding more cornstarch if necessary to make a soft mixture that will just barely hold together to form meatballs. Make walnut sized balls, roll each ball in garbanzo bean (chickpea) flour. Fry the meatballs in a few tablespoons of peanut oil in a hot skillet a few at a time. When they are browned on all sides, remove them to a plate and set them aside. Fry additional meatballs in this manner until they are all browned. Then leave them to sit for a few minutes while you make the sauce. They are not yet completely cooked and are not safe to eat until they have cooked in the sauce that you will make next.
Sauce:
olive oil
2 cloves garlic, minced
1 medium onion, minced
1/4 cup minced fresh Italian parsley
1 Tablespoon brandy
1 teaspoon sugar
1 teaspoon dried oregano
28 ounces crushed tomatoes
1/2 teaspoon salt
pepper
Fry the garlic and onion in 1 Tablespoon olive oil in a 12 inch non-stick skillet set over medium heat. Deglaze the pan with the brandy (add the brandy and stir around to loosen anything that is stuck to the pan). Add the rest of the sauce ingredients and stir to combine. Bring the sauce to a simmer. Taste the sauce for sweetness, salt etc.
Now place the meatballs in the sauce carefully. There should be enough meatballs to make one layer on the top of the sauce. Stir very gently with a wooden spoon or bamboo spatula to settle the meatballs in to the sauce - do not break up the meatballs. Cover the pan and simmer over low heat for 20 minutes, stirring every five minutes or so. Because of the garbanzo bean flour that was used to coat the meatballs prior to frying, the sauce will become quite thick - watch that it does not stick. Taste the sauce and adjust as necessary.
Serve over Tinkyada brown rice penne. (Cook the penne according to package directions, but check if it is cooked before the time is up - this pasta can cook quicker than the package states. Rinse the penne in cold water, then return to the pan and stir in 1 Tablespoon of olive oil to keep it from sticking together. )
This recipe was adapted for the gluten-free community by Gf-Zing!, and was based on a Turkey Meatball recipe called Polpette alla Mollie which was found on the internet.
© Gf-Zing! | Alice DeLuca
2 pounds boneless, skinless chicken thighs, minced fine
1 medium onion, minced fine
1/2 cup raisins
2 Tablespoons beaten egg
4 Tablespoons coarsely grated fresh parmesan cheese
3 Tablespoons chopped fresh Italian parsley
1 teaspoon Vietnamese hot sauce
salt, pepper
2 Tablespoons or more of cornstarch
Mix all ingredients for meatballs, adding more cornstarch if necessary to make a soft mixture that will just barely hold together to form meatballs. Make walnut sized balls, roll each ball in garbanzo bean (chickpea) flour. Fry the meatballs in a few tablespoons of peanut oil in a hot skillet a few at a time. When they are browned on all sides, remove them to a plate and set them aside. Fry additional meatballs in this manner until they are all browned. Then leave them to sit for a few minutes while you make the sauce. They are not yet completely cooked and are not safe to eat until they have cooked in the sauce that you will make next.
Sauce:
olive oil
2 cloves garlic, minced
1 medium onion, minced
1/4 cup minced fresh Italian parsley
1 Tablespoon brandy
1 teaspoon sugar
1 teaspoon dried oregano
28 ounces crushed tomatoes
1/2 teaspoon salt
pepper
Fry the garlic and onion in 1 Tablespoon olive oil in a 12 inch non-stick skillet set over medium heat. Deglaze the pan with the brandy (add the brandy and stir around to loosen anything that is stuck to the pan). Add the rest of the sauce ingredients and stir to combine. Bring the sauce to a simmer. Taste the sauce for sweetness, salt etc.
Now place the meatballs in the sauce carefully. There should be enough meatballs to make one layer on the top of the sauce. Stir very gently with a wooden spoon or bamboo spatula to settle the meatballs in to the sauce - do not break up the meatballs. Cover the pan and simmer over low heat for 20 minutes, stirring every five minutes or so. Because of the garbanzo bean flour that was used to coat the meatballs prior to frying, the sauce will become quite thick - watch that it does not stick. Taste the sauce and adjust as necessary.
Serve over Tinkyada brown rice penne. (Cook the penne according to package directions, but check if it is cooked before the time is up - this pasta can cook quicker than the package states. Rinse the penne in cold water, then return to the pan and stir in 1 Tablespoon of olive oil to keep it from sticking together. )
This recipe was adapted for the gluten-free community by Gf-Zing!, and was based on a Turkey Meatball recipe called Polpette alla Mollie which was found on the internet.
© Gf-Zing! | Alice DeLuca
July 31, 2006
Muffin Madness - the GF muffin Round-up
Here you will find gluten free muffin recipes that will make your breakfast choices so much more interesting! A gluten-free thank you goes out to everyone who contributed a muffin recipe.
A sampling of recipes from friendly muffin enthusiasts follows. To contribute others, please send an email to gfzing@gmail.com.
Donut Muffins Bev Lieven of Milwaukee Celiac-Sprue Crew sends in the following recipe for the ever elusive gluten-free replacement for America's favorite deep-fried temptation - the donut. She notes: "Cake donuts were my favorite prior to my diagnosis in 1981...This recreates the taste and texture without the mess of frying."
Combine:
2/3 cup sugar
1 1/2 cups gluten free flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp. xanthan gum (opt.)
Mix in blender: 1 egg
1/2 c. milk
1/3 c. melted margarine
1 tsp. vanilla
Add to dry ingredients. Mix to moisten. Fill lightly "Pam-ed" muffin tins half full. Sprinkle w/ cinnamon sugar (Mix 1 c. sugar, 1 tsp.or more ground cinnamon.) Bake at 375º for 15-20 min. Makes about 1 dozen.
(Bev notes: I use non-stick muffing pans without paper liners so the edges of the muffins get crisp.)
In the months since we first put the Donut Muffin recipe on the web, it has been referenced by other blogs - or "glogs" as we like to call the gluten-free websites. Meanwhile, we have been playing with the recipe to see how much refined sugar we could eliminate. We have successfully substituted 1/4 honey and 1/3 cup sugar for the original 2/3 cup sugar in the dough, and for the topping we cut the sugar down to 1/2 cup and kept the 1 teaspoon of cinnamon. We used buttermilk instead of regular milk. We used our favorite cookie flour mix for the flour. Lastly, we just mixed the dry ingredients, then dumped the wet ingredients on top and mix with a fork. These adjustments yield an equally good muffin.
Slightly Revised Donut Muffin:
Combine:
1/3 cup sugar
1 1/2 cups gluten free flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp. xanthan gum (opt.)
Mix with a fork:
1 egg
1/4 cup honey
1/2 c. buttermilk
1/3 c. melted butter
1 tsp. vanilla
Add to dry ingredients. Mix to moisten. Fill lightly muffin pans lined with paper liners. Sprinkle w/ cinnamon sugar (Mix 1/2 c. sugar, 1 tsp.or more ground cinnamon.) Bake at 375º for 15-20 min. Makes about 11 muffins.
BANANA MAPLE-PECAN MUFFIN
Theresa Brandon of Eastern Iowa Celiac's Connect contributed the following recipe with this note: "This is the tastiest muffin recipe I have found or made. It is super moist and filling. Great with a cup of fruit for breakfast. Freezes well and is portable. And it is BIG! "
FILLING:
3 ripe Bananas, mashed
1/3 cup maple syrup
1/2 cup pecans, chopped
Mix and set aside
TOPPING:
1/2 cup pecans
1/4 cup maple syrup
Mix to get crumbly texture
MUFFINS:
2 cups GF flour mix(I use GF pantry French bread and pizza mix for mine)
1 tsp. zanthan gum
1 cup packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp pumpkin pie spice
2 Tbls. buttermilk powder
2 eggs, beaten
1/3 cup vegetable oil
1/2 cup water
Combine all dry ingredients. Make a well in the center, pour in wet ingredients. Stir with a wooden spoon until combined.
Gently fold in filling mixture. Cut in with knife. Spoon into muffin cups.
Add topping mixture.
Bake at 375 degrees for 20 minutes.
Makes 15 large muffins.
© Gf-Zing! | Alice DeLuca
A sampling of recipes from friendly muffin enthusiasts follows. To contribute others, please send an email to gfzing@gmail.com.
Donut Muffins Bev Lieven of Milwaukee Celiac-Sprue Crew sends in the following recipe for the ever elusive gluten-free replacement for America's favorite deep-fried temptation - the donut. She notes: "Cake donuts were my favorite prior to my diagnosis in 1981...This recreates the taste and texture without the mess of frying."
Combine:
2/3 cup sugar
1 1/2 cups gluten free flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp. xanthan gum (opt.)
Mix in blender: 1 egg
1/2 c. milk
1/3 c. melted margarine
1 tsp. vanilla
Add to dry ingredients. Mix to moisten. Fill lightly "Pam-ed" muffin tins half full. Sprinkle w/ cinnamon sugar (Mix 1 c. sugar, 1 tsp.or more ground cinnamon.) Bake at 375º for 15-20 min. Makes about 1 dozen.
(Bev notes: I use non-stick muffing pans without paper liners so the edges of the muffins get crisp.)
In the months since we first put the Donut Muffin recipe on the web, it has been referenced by other blogs - or "glogs" as we like to call the gluten-free websites. Meanwhile, we have been playing with the recipe to see how much refined sugar we could eliminate. We have successfully substituted 1/4 honey and 1/3 cup sugar for the original 2/3 cup sugar in the dough, and for the topping we cut the sugar down to 1/2 cup and kept the 1 teaspoon of cinnamon. We used buttermilk instead of regular milk. We used our favorite cookie flour mix for the flour. Lastly, we just mixed the dry ingredients, then dumped the wet ingredients on top and mix with a fork. These adjustments yield an equally good muffin.
Slightly Revised Donut Muffin:
Combine:
1/3 cup sugar
1 1/2 cups gluten free flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp. xanthan gum (opt.)
Mix with a fork:
1 egg
1/4 cup honey
1/2 c. buttermilk
1/3 c. melted butter
1 tsp. vanilla
Add to dry ingredients. Mix to moisten. Fill lightly muffin pans lined with paper liners. Sprinkle w/ cinnamon sugar (Mix 1/2 c. sugar, 1 tsp.or more ground cinnamon.) Bake at 375º for 15-20 min. Makes about 11 muffins.
BANANA MAPLE-PECAN MUFFIN
Theresa Brandon of Eastern Iowa Celiac's Connect contributed the following recipe with this note: "This is the tastiest muffin recipe I have found or made. It is super moist and filling. Great with a cup of fruit for breakfast. Freezes well and is portable. And it is BIG! "
FILLING:
3 ripe Bananas, mashed
1/3 cup maple syrup
1/2 cup pecans, chopped
Mix and set aside
TOPPING:
1/2 cup pecans
1/4 cup maple syrup
Mix to get crumbly texture
MUFFINS:
2 cups GF flour mix(I use GF pantry French bread and pizza mix for mine)
1 tsp. zanthan gum
1 cup packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp pumpkin pie spice
2 Tbls. buttermilk powder
2 eggs, beaten
1/3 cup vegetable oil
1/2 cup water
Combine all dry ingredients. Make a well in the center, pour in wet ingredients. Stir with a wooden spoon until combined.
Gently fold in filling mixture. Cut in with knife. Spoon into muffin cups.
Add topping mixture.
Bake at 375 degrees for 20 minutes.
Makes 15 large muffins.
© Gf-Zing! | Alice DeLuca
June 6, 2006
Blueberry Coffeecake Gluten Free
This recipe for a beautiful blueberry crumb coffeecake was developed for the Gf-Zing! website, which celebrates flavor in the gluten free world.
Make topping:
Mix 1/2 cup sugar, 1/4 cup softened butter, 1/3 cup Gluten Free Cookie Flour or GF pancake mix, 1 teaspoon cinnamon - mix thoroughly and set aside.
Batter:
Cream together:
1/4 cup butter
3/4 cup sugar
1 egg
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon xantham gum
1/4-1/2 teaspoon salt
2 teaspoons baking powder
Add 2 cups Gluten Free Cookie Flour
Then stir in 1/2 cup milk.
Stir the batter thoroughly, then add 2 cups fresh or frozen wild blueberries and stir gently just to mix. If you mix too hard, the batter will turn blue throughout. If the blueberries are still frozen that is ok.
Spoon the batter into a greased, lined (use parchment paper to line the bottom), 8x8 or 9x9 inch pan. Sprinkle reserved topping on the top. Bake at 375 for 40-50 minutes. Stick a knife in to the middle and if the knife comes out clean the cake is done.
Serve warm or cold.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
Make topping:
Mix 1/2 cup sugar, 1/4 cup softened butter, 1/3 cup Gluten Free Cookie Flour or GF pancake mix, 1 teaspoon cinnamon - mix thoroughly and set aside.
Batter:
Cream together:
1/4 cup butter
3/4 cup sugar
1 egg
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon xantham gum
1/4-1/2 teaspoon salt
2 teaspoons baking powder
Add 2 cups Gluten Free Cookie Flour
Then stir in 1/2 cup milk.
Stir the batter thoroughly, then add 2 cups fresh or frozen wild blueberries and stir gently just to mix. If you mix too hard, the batter will turn blue throughout. If the blueberries are still frozen that is ok.
Spoon the batter into a greased, lined (use parchment paper to line the bottom), 8x8 or 9x9 inch pan. Sprinkle reserved topping on the top. Bake at 375 for 40-50 minutes. Stick a knife in to the middle and if the knife comes out clean the cake is done.
Serve warm or cold.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
June 4, 2006
Raspberry Crumb Coffeecake
Grease an 8 or 9 inch spring-form pan with removable bottom.
Preheat oven to 350 degrees.
Make crumbly topping and reserve. Mix 4 Tablespoons butter, 1/4 cup gluten free cookie flour mix, 1 teaspoon gluten free cinnamon, and 1/4 cup sugar until crumbly. Set aside.
In your food processor, mix until smooth:
1/4 cup butter
2/3 cup confectioner's sugar
1/8 teaspoon salt
1 teaspoon vanilla
Add and mix until smooth:
1 egg
6 Tablespoons milk
2 Tablespoons freshly squeezed lemon juice
In a bowl, mix:
1 1/4 cups gluten free cookie flour mix
1 teaspoon xantham gum
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Add to the wet mixture and mix thoroughly.
Spread half of the dough on the bottom of the prepared pan. Then cover this dough layer with 1/2 cup of raspberry preserves, spread thinly. Top this with the rest of the dough mixture, spreading it carefully over the preserves. Now sprinkle the reserved crumbly topping on the top.
Bake the coffeecake at 350 degrees for 45 minutes or so, depending on the size of the pan, until a knife inserted in the center comes out clean. Remove it from the oven, run a knife around the sides and remove the sides. Serve warm or cool.
This recipe is based on a recipe from Cooking Light magazine, and adjusted for gluten free cooking by Gf-Zing!
Make sure to use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
Preheat oven to 350 degrees.
Make crumbly topping and reserve. Mix 4 Tablespoons butter, 1/4 cup gluten free cookie flour mix, 1 teaspoon gluten free cinnamon, and 1/4 cup sugar until crumbly. Set aside.
In your food processor, mix until smooth:
1/4 cup butter
2/3 cup confectioner's sugar
1/8 teaspoon salt
1 teaspoon vanilla
Add and mix until smooth:
1 egg
6 Tablespoons milk
2 Tablespoons freshly squeezed lemon juice
In a bowl, mix:
1 1/4 cups gluten free cookie flour mix
1 teaspoon xantham gum
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Add to the wet mixture and mix thoroughly.
Spread half of the dough on the bottom of the prepared pan. Then cover this dough layer with 1/2 cup of raspberry preserves, spread thinly. Top this with the rest of the dough mixture, spreading it carefully over the preserves. Now sprinkle the reserved crumbly topping on the top.
Bake the coffeecake at 350 degrees for 45 minutes or so, depending on the size of the pan, until a knife inserted in the center comes out clean. Remove it from the oven, run a knife around the sides and remove the sides. Serve warm or cool.
This recipe is based on a recipe from Cooking Light magazine, and adjusted for gluten free cooking by Gf-Zing!
Make sure to use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
May 28, 2006
Coconut Almond Muffins
Preheat oven to 350, and line 10 muffin cups with paper liners.
Despite the unlikely looking list of ingredients, these muffins turn out great! The recipe is from the Gf-Zing! website.
Stir together the dry ingredients in a large bowl:
1 1/2 cups almond meal
3/4 cup sugar
1/2 cup shredded coconut
1/2 teaspoon xantham gum
1/2 teaspoon Authentic Foods powdered gluten-free vanilla
1 teaspoon gluten free baking powder
1/4 teaspoon salt
Add the following liquid ingredients and stir well with a fork:
2 Tablespoons extra light olive oil
1 teaspoon almond extract
2 large eggs
(if you don't have powdered vanilla, add 1 teaspoon vanilla extract here)
Put a heaping tablespoon of dough in each of ten paper liners (the dough will not quite come up to the top of the liner.)
Bake at 350 degrees for 20 minutes or until a toothpick inserted in the muffin comes out clean. The muffins will rise, and they will get brown on the top.
Eat the muffins while they are still warm, with some sweet butter and a cup of decent coffee. Enjoy your muffins!
Make sure all the ingredients are gluten-free!
© Gf-Zing! | Alice DeLuca
Despite the unlikely looking list of ingredients, these muffins turn out great! The recipe is from the Gf-Zing! website.
Stir together the dry ingredients in a large bowl:
1 1/2 cups almond meal
3/4 cup sugar
1/2 cup shredded coconut
1/2 teaspoon xantham gum
1/2 teaspoon Authentic Foods powdered gluten-free vanilla
1 teaspoon gluten free baking powder
1/4 teaspoon salt
Add the following liquid ingredients and stir well with a fork:
2 Tablespoons extra light olive oil
1 teaspoon almond extract
2 large eggs
(if you don't have powdered vanilla, add 1 teaspoon vanilla extract here)
Put a heaping tablespoon of dough in each of ten paper liners (the dough will not quite come up to the top of the liner.)
Bake at 350 degrees for 20 minutes or until a toothpick inserted in the muffin comes out clean. The muffins will rise, and they will get brown on the top.
Eat the muffins while they are still warm, with some sweet butter and a cup of decent coffee. Enjoy your muffins!
Make sure all the ingredients are gluten-free!
© Gf-Zing! | Alice DeLuca
May 4, 2006
Creamy Tarragon Salad Dressing
This dressing is excellent on Boston Lettuce, especially in the spring when the tarragon is just starting to sprout new shoots. The recipe was developed for the Gf-Zing! website, which celebrates flavor in the gluten free world.
Mix in a bowl:
1/3 cup gluten free mayonnaise
1 1/2 Tablespoons freshly squeezed lemon juice
1/3 cup olive oil
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon freshly ground black pepper
1 Tablespoon snipped fresh chives
1 teaspoon snipped fresh tarragon (or more)
sugar to taste
For the sugar, only add this by 1/4 teaspoon amounts until the flavor of the dressing is balanced. If the lemon is not very sour, there will be no need for the sugar.
Set the dressing aside for 20 minutes or a half hour before serving - this will allow the chives and tarragon to flavor it up!
You can add coarsely grated carrots, steamed or roasted asparagus, chopped walnuts, raisins or diced hard-boiled eggs to this salad.
© Gf-Zing! | Alice DeLuca
Mix in a bowl:
1/3 cup gluten free mayonnaise
1 1/2 Tablespoons freshly squeezed lemon juice
1/3 cup olive oil
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon freshly ground black pepper
1 Tablespoon snipped fresh chives
1 teaspoon snipped fresh tarragon (or more)
sugar to taste
For the sugar, only add this by 1/4 teaspoon amounts until the flavor of the dressing is balanced. If the lemon is not very sour, there will be no need for the sugar.
Set the dressing aside for 20 minutes or a half hour before serving - this will allow the chives and tarragon to flavor it up!
You can add coarsely grated carrots, steamed or roasted asparagus, chopped walnuts, raisins or diced hard-boiled eggs to this salad.
© Gf-Zing! | Alice DeLuca
April 29, 2006
Gluten Free Empanadas
Empanadas are delicious! And, for Gf-zing! they are one of the holy grails of gluten free cooking - we seek to make a dough that will encase the meat filling and be dry but intriguing, and not quite like pie crust. We have found a way to do this by using the Breads from Anna mix (without the yeast), and the traditional white wine and olive oil that make the interesting and tasty-flavored crust. The recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
The many ingredients and spicy flavors of empanadas are delightful, and the empanadas can be carried like a sandwich, for lunch, backpacking or picnics. We find that our friends always want the recipe but are sometimes appalled by the list of ingredients - raisins, cheese, allspice, cayenne pepper, meat - it is a medieval list of ingredients, but SOOOOO good!
Dough:
3 1/2 cups Breads From Anna mix (Soy and Rice free kind), but don't include the yeast packet
1/2 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup milk
1/4 cup dry white wine
1/4 cup olive oil
1 egg
Mix the dry ingredients in a bowl. You will have a little bread mix left in the bag, which you should save for the filling and rolling. In a second bowl, mix the milk, white wine, oil and egg, then add to the dry ingredients. Knead (yes, knead) the dough until it is like pie crust in texture. Cover the bowl until you are ready to fill the empanadas, as this dough dries out quickly. As you work with the dough, you may need to add extra white wine, a teaspoon at a time, if the dough starts to dry out.
Filling:
Fry the following ingredients in a non-stick skillet, just until the meat is cooked:
1 Tablespoon olive oil
1/2 pound ground beef, chicken or gluten free turkey
1/2 of a green bell pepper, minced
2 Tablespoons garlic, minced
Then add and stir-fry briefly:
1/3 cup golden or brown raisins
1/4 cup chopped olives (green ones stuffed with pimientos, or black ones in brine but not oil-cured)
1 1/2 Tablespoons red wine vinegar
1 Tablespoon Breads from Anna mix (see dough, above)
1 3/4 teaspoons ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Take the pan off the heat, and add:
1 cup packed grated Jack or cheddar cheese
1/3 cup chopped fresh cilantro (we wash it and snip with scissors)
The mixture will be damp but not soupy. Set aside.
To make the empanadas:
Preheat the oven to 350-375 degrees
Take a walnut sized piece of dough and squish it in your hands to compact it. Put a piece of waxed paper on the table, sprinkle with leftover Breads from Anna mix, and put the walnut-sized ball of dough there. Top with another sheet of waxed paper, then use a rolling pin to roll the ball of dough into a circle of 4" diameter. Take off the top sheet of paper. (This method of rolling the dough yields very little mess to clean up!)
Place 1 Tablespoon of filling on the bottom half of the circle of dough, then fold the top half down to cover the filling, and squish the edges together to form a half-moon shaped turnover, completely encasing the filling. Place the filled empanada on a Silpat lined baking sheet. Repeat this process 23 more times or so - the recipe will make approximately 24 empanadas. Leave an inch between the empanadas, as they expand some while baking.
Once you have a sheet full of empanadas, bake them for 12-20 minutes. Take a look at them after 12 minutes, and let bake for additional time if needed. We prefer them slightly browned.
Serve warm, or put them in the refrigerator and use them for packing a lunch box or going backpacking.
Make sure all your ingredients, including the spices, are gluten free!
© Gf-Zing! | Alice DeLuca
The many ingredients and spicy flavors of empanadas are delightful, and the empanadas can be carried like a sandwich, for lunch, backpacking or picnics. We find that our friends always want the recipe but are sometimes appalled by the list of ingredients - raisins, cheese, allspice, cayenne pepper, meat - it is a medieval list of ingredients, but SOOOOO good!
Dough:
3 1/2 cups Breads From Anna mix (Soy and Rice free kind), but don't include the yeast packet
1/2 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup milk
1/4 cup dry white wine
1/4 cup olive oil
1 egg
Mix the dry ingredients in a bowl. You will have a little bread mix left in the bag, which you should save for the filling and rolling. In a second bowl, mix the milk, white wine, oil and egg, then add to the dry ingredients. Knead (yes, knead) the dough until it is like pie crust in texture. Cover the bowl until you are ready to fill the empanadas, as this dough dries out quickly. As you work with the dough, you may need to add extra white wine, a teaspoon at a time, if the dough starts to dry out.
Filling:
Fry the following ingredients in a non-stick skillet, just until the meat is cooked:
1 Tablespoon olive oil
1/2 pound ground beef, chicken or gluten free turkey
1/2 of a green bell pepper, minced
2 Tablespoons garlic, minced
Then add and stir-fry briefly:
1/3 cup golden or brown raisins
1/4 cup chopped olives (green ones stuffed with pimientos, or black ones in brine but not oil-cured)
1 1/2 Tablespoons red wine vinegar
1 Tablespoon Breads from Anna mix (see dough, above)
1 3/4 teaspoons ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Take the pan off the heat, and add:
1 cup packed grated Jack or cheddar cheese
1/3 cup chopped fresh cilantro (we wash it and snip with scissors)
The mixture will be damp but not soupy. Set aside.
To make the empanadas:
Preheat the oven to 350-375 degrees
Take a walnut sized piece of dough and squish it in your hands to compact it. Put a piece of waxed paper on the table, sprinkle with leftover Breads from Anna mix, and put the walnut-sized ball of dough there. Top with another sheet of waxed paper, then use a rolling pin to roll the ball of dough into a circle of 4" diameter. Take off the top sheet of paper. (This method of rolling the dough yields very little mess to clean up!)
Place 1 Tablespoon of filling on the bottom half of the circle of dough, then fold the top half down to cover the filling, and squish the edges together to form a half-moon shaped turnover, completely encasing the filling. Place the filled empanada on a Silpat lined baking sheet. Repeat this process 23 more times or so - the recipe will make approximately 24 empanadas. Leave an inch between the empanadas, as they expand some while baking.
Once you have a sheet full of empanadas, bake them for 12-20 minutes. Take a look at them after 12 minutes, and let bake for additional time if needed. We prefer them slightly browned.
Serve warm, or put them in the refrigerator and use them for packing a lunch box or going backpacking.
Make sure all your ingredients, including the spices, are gluten free!
© Gf-Zing! | Alice DeLuca
April 15, 2006
Sweet and Sour Tofu "Meatballs"
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
1 pound block of firm tofu, crumbled and drained
Mix in:
1 1/2 Tablespoons gluten free Honey Roasted Peanut Butter
3 Tablespoons gluten free soy sauce
1/4 cup minced fresh parsley
8 scallions, minced
1/2 cup fresh or soaked dried shitake mushrooms, chopped fine
1 cup green pepper, minced
2 gluten free french rolls or 3-4 gluten free hot dog rolls, crumbled
freshly ground black pepper
Mix all of the above ingredients thoroughly, form into walnut sized balls, roll in garbanzo bean (chickpea) flour, and fry in 1/2 inch of peanut oil in a heavy-bottomed pan on high heat or non-stick pan on medium-high heat. The balls will brown so that they look like a meatball on the outside. When you cut in to the tofu balls, they will be light colored on the inside. If you roll the balls in rice flour they will shed a nasty grit in to the frying oil, then the grit will burn and the meatballs will have a ghostly pallor on the outside. Use garbanzo bean flour for rolling the tofu balls!
Set the cooked tofu balls aside on paper towel on a plate to drain the frying oil away.
Sauce:
Mix all of the following in a saucepan:
1 1/2 cups unsweetened pure pineapple juice
1/2 cup plus 2 Tablespoons brown sugar
1/2 cup apple cider or rice vinegar
1/4 teaspoon garlic powder
2 Tablespoons cornstarch
1/4 cup gluten free soy sauce
1/2 teaspoon Vietnamese hot garlic sauce
freshly ground black pepper
Whisk the mixture so there are no lumps. Bring to a boil, stirring all the while. When thick, it is ready. Add 1 drained can of pineapple chunks and heat through.
The tofu balls are more delicate than meatballs. To serve the tofu balls place some on each dinner plate and spoon sauce and pineapple chunks on each serving. If you add the tofu balls to the sauce all at once, the presentation will not be as nice, they will soak up the sauce and they will be hard to retrieve intact.
Note: one large can of pineapple chunks yields quite a lot of juice. You can use the juice from the chunks as part of the 1 1/2 cups of juice.
Serve them with rice, and steamed broccoli.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
1 pound block of firm tofu, crumbled and drained
Mix in:
1 1/2 Tablespoons gluten free Honey Roasted Peanut Butter
3 Tablespoons gluten free soy sauce
1/4 cup minced fresh parsley
8 scallions, minced
1/2 cup fresh or soaked dried shitake mushrooms, chopped fine
1 cup green pepper, minced
2 gluten free french rolls or 3-4 gluten free hot dog rolls, crumbled
freshly ground black pepper
Mix all of the above ingredients thoroughly, form into walnut sized balls, roll in garbanzo bean (chickpea) flour, and fry in 1/2 inch of peanut oil in a heavy-bottomed pan on high heat or non-stick pan on medium-high heat. The balls will brown so that they look like a meatball on the outside. When you cut in to the tofu balls, they will be light colored on the inside. If you roll the balls in rice flour they will shed a nasty grit in to the frying oil, then the grit will burn and the meatballs will have a ghostly pallor on the outside. Use garbanzo bean flour for rolling the tofu balls!
Set the cooked tofu balls aside on paper towel on a plate to drain the frying oil away.
Sauce:
Mix all of the following in a saucepan:
1 1/2 cups unsweetened pure pineapple juice
1/2 cup plus 2 Tablespoons brown sugar
1/2 cup apple cider or rice vinegar
1/4 teaspoon garlic powder
2 Tablespoons cornstarch
1/4 cup gluten free soy sauce
1/2 teaspoon Vietnamese hot garlic sauce
freshly ground black pepper
Whisk the mixture so there are no lumps. Bring to a boil, stirring all the while. When thick, it is ready. Add 1 drained can of pineapple chunks and heat through.
The tofu balls are more delicate than meatballs. To serve the tofu balls place some on each dinner plate and spoon sauce and pineapple chunks on each serving. If you add the tofu balls to the sauce all at once, the presentation will not be as nice, they will soak up the sauce and they will be hard to retrieve intact.
Note: one large can of pineapple chunks yields quite a lot of juice. You can use the juice from the chunks as part of the 1 1/2 cups of juice.
Serve them with rice, and steamed broccoli.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
March 30, 2006
Mustard Greens with Garlic, Golden Raisins and Anchovy
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
Clean a bunch of mustard greens by immersing in cold water, remove the center tough ribs and slice the leaves crosswise. Set aside.
In a no-stick skillet, fry until lightly browned:
1 Tablespoon olive oil
1 Tablespoon butter
1 medium onion, chopped
1 medium shallot, chopped
Add the cleaned and prepared mustard greens
and stir fry until wilted, about 3-4 minutes.
When the greens are wilted, add:
2 Tablespoons of golden raisins
2 cloves of garlic, chopped
1 anchovy , rinsed and minced
1/4 teaspoon cayenne or Korean red pepper
coarse salt to taste
freshly ground black pepper
Adjust the seasoning with a little lemon juice, or not, stir thoroughly and serve with roasted poultry dishes.
Make sure all your ingredients are gluten free, and omit the butter is making dairy free as well.
© Gf-Zing! | Alice DeLuca
Clean a bunch of mustard greens by immersing in cold water, remove the center tough ribs and slice the leaves crosswise. Set aside.
In a no-stick skillet, fry until lightly browned:
1 Tablespoon olive oil
1 Tablespoon butter
1 medium onion, chopped
1 medium shallot, chopped
Add the cleaned and prepared mustard greens
and stir fry until wilted, about 3-4 minutes.
When the greens are wilted, add:
2 Tablespoons of golden raisins
2 cloves of garlic, chopped
1 anchovy , rinsed and minced
1/4 teaspoon cayenne or Korean red pepper
coarse salt to taste
freshly ground black pepper
Adjust the seasoning with a little lemon juice, or not, stir thoroughly and serve with roasted poultry dishes.
Make sure all your ingredients are gluten free, and omit the butter is making dairy free as well.
© Gf-Zing! | Alice DeLuca
March 27, 2006
White Beans, or Flageolets Baked with Thyme
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
2 cups dried flageolet (preferred) or small white beans, cooked and drained - the beans swell up when soaked and cooked - there will be 6 cups of beans, cooked
2 small onions, chopped
8 baby carrots, chopped
4 cloves garlic, chopped
2 Tablespoons butter or oil
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4-1/2 teaspoon cayenne or Korean red pepper
1 teaspoon sea salt (or a couple of anchovies, rinsed and minced)
14.5 ounce can of diced tomatoes
2 cups homemade gluten free chicken broth
Grease a large casserole dish (with lid) and place the cooked beans inside. Make the sauce:
Fry the onions and carrots in the butter or oil until lightly browned. Add the garlic, cayenne pepper, pepper, thyme and salt (or anchovies), and stir fry for a few minutes until fragrant. Add the tomatoes and broth.
Pour this sauce over the beans in the casserole. Stir gently to mix, put on the top and bake the casserole, covered, in a 350 degree oven for one hour or until done. Remove the lid towards the end of the cooking to evaporate some of the liquid. The beans should have the consistency of baked beans - not too soupy.
Serve with lamb chops, grilled, or a roast turkey or chicken.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
2 cups dried flageolet (preferred) or small white beans, cooked and drained - the beans swell up when soaked and cooked - there will be 6 cups of beans, cooked
2 small onions, chopped
8 baby carrots, chopped
4 cloves garlic, chopped
2 Tablespoons butter or oil
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4-1/2 teaspoon cayenne or Korean red pepper
1 teaspoon sea salt (or a couple of anchovies, rinsed and minced)
14.5 ounce can of diced tomatoes
2 cups homemade gluten free chicken broth
Grease a large casserole dish (with lid) and place the cooked beans inside. Make the sauce:
Fry the onions and carrots in the butter or oil until lightly browned. Add the garlic, cayenne pepper, pepper, thyme and salt (or anchovies), and stir fry for a few minutes until fragrant. Add the tomatoes and broth.
Pour this sauce over the beans in the casserole. Stir gently to mix, put on the top and bake the casserole, covered, in a 350 degree oven for one hour or until done. Remove the lid towards the end of the cooking to evaporate some of the liquid. The beans should have the consistency of baked beans - not too soupy.
Serve with lamb chops, grilled, or a roast turkey or chicken.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
March 10, 2006
Lemon Almond Pound Cake - gluten free!
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
When using non-wheat flours, cooks have to up the ante on flavorings. Here, the lemon extract in the original recipe is enhanced with fresh lemon zest, vanilla and some salt.
In a food processor, using the chopping blade, whir together:
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
grated zest of 1 lemon
Add and whir it some more until smooth:
1 stick butter
1/2 cup full fat cream cheese (use half of an 8 ounce package)
1 teaspoon lemon extract (we used a lemon extract with a base of sunflower oil)
1 teaspoon vanilla extract (or less if using Authentic Foods powdered vanilla)
1 teaspoon baking powder
Add one at a time and whir until smooth:
5 large eggs
Lastly, add 2 cups of almond meal, and keep mixing until smooth and combined. Scrape down the sides as necessary to make sure everything is mixed together.
Grease and line a 9" spring-form pan with parchment paper, then grease the paper. Pour the mixture immediately into the prepared pan. The batter will have the consistency of thick pancake batter. Bake at 350 degrees for 55-60 minutes. The cake will not rise a great deal. Let cool for ten minutes in the pan, then remove from the pan and cool completely on a rack.
If you use a bundt pan, you may find that this is a challenging cake to remove from the pan.
Make sure all your ingredients, including the cream cheese, are gluten free!
© Gf-Zing! | Alice DeLuca
When using non-wheat flours, cooks have to up the ante on flavorings. Here, the lemon extract in the original recipe is enhanced with fresh lemon zest, vanilla and some salt.
In a food processor, using the chopping blade, whir together:
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
grated zest of 1 lemon
Add and whir it some more until smooth:
1 stick butter
1/2 cup full fat cream cheese (use half of an 8 ounce package)
1 teaspoon lemon extract (we used a lemon extract with a base of sunflower oil)
1 teaspoon vanilla extract (or less if using Authentic Foods powdered vanilla)
1 teaspoon baking powder
Add one at a time and whir until smooth:
5 large eggs
Lastly, add 2 cups of almond meal, and keep mixing until smooth and combined. Scrape down the sides as necessary to make sure everything is mixed together.
Grease and line a 9" spring-form pan with parchment paper, then grease the paper. Pour the mixture immediately into the prepared pan. The batter will have the consistency of thick pancake batter. Bake at 350 degrees for 55-60 minutes. The cake will not rise a great deal. Let cool for ten minutes in the pan, then remove from the pan and cool completely on a rack.
If you use a bundt pan, you may find that this is a challenging cake to remove from the pan.
Make sure all your ingredients, including the cream cheese, are gluten free!
© Gf-Zing! | Alice DeLuca
March 2, 2006
Cranberry Orange Walnut Quick Bread
It is up to the individual to decide whether they can eat oats or not. To eat oats or not is a controversial issue in the gluten free world. Please research the oat issue carefully for yourself, and decide what you want to do in consultation with your healthcare professional. If you are feeding a gluten-free guest, please inquire whether they eat oats or not. You may substitute dried coconut for the oats in this recipe. This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
2 cups gluten free cookie flour
1 cup rolled quick or old-fashioned gluten free oatmeal, uncooked or oat substitute
3/4 cup sugar
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon Authentic Foods powdered gluten free vanilla
1/2 teaspoon salt
1 teaspoon xantham gum
3/4 cup orange juice
1 teaspoon almond extract
2 eggs
1/3 cup extra light olive oil
grated zest of one orange
3/4 cup chopped dried cranberries
1/2 cup chopped walnuts
Mix the first 8 ingredients in one bowl, and mix the second 7 ingredients in a second bowl. Grease a 9x5 inch loaf pan, line the bottom with parchment paper, and grease again. Flour the pan lightly with mochiko (sweet rice flour).
Combine the contents of both bowls and stir briefly just until thoroughly blended. Spoon the dough in to the prepared pan. Bake at 350 degrees for 1 hour to 1 hour and ten minutes. When a toothpick inserted in the center comes out clean, the bread is finished.
Remove the pan from the oven and let cool on a rack for one hour. Turn the bread out of the pan and let cool completely before serving.
Make sure all your ingredients are gluten free, and investigate the oat issue and the source of the oats and ask your medical professional for their advice regarding this topic before eating oats.
© Gf-Zing! | Alice DeLuca
2 cups gluten free cookie flour
1 cup rolled quick or old-fashioned gluten free oatmeal, uncooked or oat substitute
3/4 cup sugar
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon Authentic Foods powdered gluten free vanilla
1/2 teaspoon salt
1 teaspoon xantham gum
3/4 cup orange juice
1 teaspoon almond extract
2 eggs
1/3 cup extra light olive oil
grated zest of one orange
3/4 cup chopped dried cranberries
1/2 cup chopped walnuts
Mix the first 8 ingredients in one bowl, and mix the second 7 ingredients in a second bowl. Grease a 9x5 inch loaf pan, line the bottom with parchment paper, and grease again. Flour the pan lightly with mochiko (sweet rice flour).
Combine the contents of both bowls and stir briefly just until thoroughly blended. Spoon the dough in to the prepared pan. Bake at 350 degrees for 1 hour to 1 hour and ten minutes. When a toothpick inserted in the center comes out clean, the bread is finished.
Remove the pan from the oven and let cool on a rack for one hour. Turn the bread out of the pan and let cool completely before serving.
Make sure all your ingredients are gluten free, and investigate the oat issue and the source of the oats and ask your medical professional for their advice regarding this topic before eating oats.
© Gf-Zing! | Alice DeLuca
Batter Fried Fish - gluten free!
This way of making batter for frying fish originally comes from Julie Sahni's Classic Indian Cooking book. She uses cornstarch and chickpea flour, which yields a much nicer fried fish than any wheat flour will do. The batter is excellent for hake, cod, scallops etc. Cut larger firm-fleshed fish filets (skinless) in to 2 x 1 inch pieces. The recipe for the batter can be halved.
You marinate the fish to flavor it, then dip it in batter, then fry and serve.
Seasoning for 2 pounds fish or scallops (marinate in this mixture for 2 hours):
1 teaspoon minced garlic
1 Tablespoon grated fresh ginger
1-2 jalapenos, minced (omit if you don't like spicy food)
1/2 teaspoon coarse salt (or 1/4 teaspoon table salt)
pepper
juice of 1/4 lemon
Alternative seasoning:
Sprinkle the fish liberally with a few teaspoons of a spice mixture of your choice, for example (the following makes a lot of extra 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
The batter:
3/4 cup corn starch
3 Tablespoons chick pea flour (store this in the freezer)
1/4 teaspoon cayenne pepper or other seasoning
1 teaspoon coarse salt (or 1/2 teaspoon table salt)
1 Tablespoon gluten free baking powder
3 Tablespoons peanut oil
2 large eggs
3 Tablespoons cold water
Mix the dry ingredients together, then add the wet ingredients and stir until smooth. Dip pieces of seasoned hake, cod or whole scallops in the batter and fry in very hot oil (2" deep) until golden brown. If you use a deep fryer, the result will be superior.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
You marinate the fish to flavor it, then dip it in batter, then fry and serve.
Seasoning for 2 pounds fish or scallops (marinate in this mixture for 2 hours):
1 teaspoon minced garlic
1 Tablespoon grated fresh ginger
1-2 jalapenos, minced (omit if you don't like spicy food)
1/2 teaspoon coarse salt (or 1/4 teaspoon table salt)
pepper
juice of 1/4 lemon
Alternative seasoning:
Sprinkle the fish liberally with a few teaspoons of a spice mixture of your choice, for example (the following makes a lot of extra 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
The batter:
3/4 cup corn starch
3 Tablespoons chick pea flour (store this in the freezer)
1/4 teaspoon cayenne pepper or other seasoning
1 teaspoon coarse salt (or 1/2 teaspoon table salt)
1 Tablespoon gluten free baking powder
3 Tablespoons peanut oil
2 large eggs
3 Tablespoons cold water
Mix the dry ingredients together, then add the wet ingredients and stir until smooth. Dip pieces of seasoned hake, cod or whole scallops in the batter and fry in very hot oil (2" deep) until golden brown. If you use a deep fryer, the result will be superior.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
February 20, 2006
Homemade Major Grey Chutney - from pineapple
This recipe makes a little more than 1 quart of chutney. It was adapted for the gluten free community by Gf-Zing! , which celebrates flavor in the gluten free world.
4 cups fresh pineapple (peeled, cored and coarsely chopped in small bite-sized pieces)
1 cup dark brown sugar
1 cup apple cider or white vinegar
1 cup Spanish onion, coarsely chopped
3/4 cup golden raisins
1/2 cup lime, seeded and chopped - leave the peel on
1/2 cup ginger root, peeled and minced
1/2 cup orange, peeled, seeded and chopped
1/2 cup molasses
1/4 cup lemon, peeled, seeded and chopped (about 1 lemon)
3 garlic cloves, minced
1 Tablespoon mustard seed
1 teaspoon dried red pepper flakes (or one dried cayenne pepper, minced)
1 teaspoon gluten free ground cinnamon
1/4 teaspoon gluten free ground cloves
1/4 teaspoon gluten free ground allspice
1-1/2 teaspoons kosher or sea salt (if you use table salt, use non-iodized, and use less)
Mix all the ingredients in a large non-reactive pot (non-stick, enamel or stainless). Bring to a boil and simmer for 30 minutes, stirring occasionally. Make sure the chutney does not burn.
Adjust the sweetness if necessary (you may want to add a 1/4 cup of sugar, for example.)
The original recipe (from the Bernardin canning jars manufacturer) called for mangoes and cilantro and did not include any salt. Also, the original recipe gave instructions for canning. Since this recipe has been altered, it is not known how long the chutney would have to be processed for canning. Therefore the chutney should be kept refrigerated.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
4 cups fresh pineapple (peeled, cored and coarsely chopped in small bite-sized pieces)
1 cup dark brown sugar
1 cup apple cider or white vinegar
1 cup Spanish onion, coarsely chopped
3/4 cup golden raisins
1/2 cup lime, seeded and chopped - leave the peel on
1/2 cup ginger root, peeled and minced
1/2 cup orange, peeled, seeded and chopped
1/2 cup molasses
1/4 cup lemon, peeled, seeded and chopped (about 1 lemon)
3 garlic cloves, minced
1 Tablespoon mustard seed
1 teaspoon dried red pepper flakes (or one dried cayenne pepper, minced)
1 teaspoon gluten free ground cinnamon
1/4 teaspoon gluten free ground cloves
1/4 teaspoon gluten free ground allspice
1-1/2 teaspoons kosher or sea salt (if you use table salt, use non-iodized, and use less)
Mix all the ingredients in a large non-reactive pot (non-stick, enamel or stainless). Bring to a boil and simmer for 30 minutes, stirring occasionally. Make sure the chutney does not burn.
Adjust the sweetness if necessary (you may want to add a 1/4 cup of sugar, for example.)
The original recipe (from the Bernardin canning jars manufacturer) called for mangoes and cilantro and did not include any salt. Also, the original recipe gave instructions for canning. Since this recipe has been altered, it is not known how long the chutney would have to be processed for canning. Therefore the chutney should be kept refrigerated.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
February 13, 2006
Quiche - gluten free!
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
For this quiche, you will need an unbaked pie shell - use 1/2 recipe GF Pastry Crust. Save the extra 1/2 egg from making the pie crust for the filling. Roll out the crust between two sheets of waxed paper until it fits the pie plate. Then remove the top sheet of waxed paper, flip the dough over in to a 9" deep-dish glass pie plate, then carefully remove the other sheet of waxed paper. Repair any tears in the dough and set this unbaked crust aside.
2 onions, minced and fried in 1 Tablespoon gf butter (you can use leeks, shallots, some garlic, whatever oniony root vegetable you prefer, or a combination)
6 strips bacon, chopped, fried until crisp and drained of fat (you can chop the bacon with kitchen scissors before frying it. )
2 Tablespoons chopped fresh flat leaf Italian parsley
Cooked spinach, broccoli, asparagus, mushrooms (fry and drain) - choose one of these, or none of them, as you like
1 teaspoon dried marjoram
1/2 pound grated gruyere cheese (about 2 cups grated, and you can substitute other cheeses that are lurking around the cheese drawer)
4 eggs plus the leftover egg from making the pie crust
1 1/2 cups liquid (you can use any combination of milk, almond milk, rice milk, sour cream, yogurt, cream cheese, heavy cream, light cream, gf chicken stock etc. for the liquid, and if you use chicken stock use no more than 1/2 cup of that)
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
Preheat the oven to 400 degrees.
Into the bottom of the unbaked pie shell, sprinkle and evenly distribute the fried onions, bacon pieces, marjoram, parsley, vegetables (if you are using them), and finally the cheese.
In the food processor, combine the eggs and the 1 1/2 cups of liquid, salt and pepper. Whir this mixture to combine, then pour on top of the things in the unbaked pie shell.
Bake at 400 for 40 minutes, until puffed and browned on the top. Remove from the oven and allow to rest for 5 - 15 minutes before serving. Keep any leftovers in the refrigerator.
Note: Vegetarians can substitute a small amount of gluten free chipotle chilies in adobo for the bacon - this will make the quiche spicy.
Remember to use only gluten free ingredients!
© Gf-Zing! | Alice DeLuca
For this quiche, you will need an unbaked pie shell - use 1/2 recipe GF Pastry Crust. Save the extra 1/2 egg from making the pie crust for the filling. Roll out the crust between two sheets of waxed paper until it fits the pie plate. Then remove the top sheet of waxed paper, flip the dough over in to a 9" deep-dish glass pie plate, then carefully remove the other sheet of waxed paper. Repair any tears in the dough and set this unbaked crust aside.
2 onions, minced and fried in 1 Tablespoon gf butter (you can use leeks, shallots, some garlic, whatever oniony root vegetable you prefer, or a combination)
6 strips bacon, chopped, fried until crisp and drained of fat (you can chop the bacon with kitchen scissors before frying it. )
2 Tablespoons chopped fresh flat leaf Italian parsley
Cooked spinach, broccoli, asparagus, mushrooms (fry and drain) - choose one of these, or none of them, as you like
1 teaspoon dried marjoram
1/2 pound grated gruyere cheese (about 2 cups grated, and you can substitute other cheeses that are lurking around the cheese drawer)
4 eggs plus the leftover egg from making the pie crust
1 1/2 cups liquid (you can use any combination of milk, almond milk, rice milk, sour cream, yogurt, cream cheese, heavy cream, light cream, gf chicken stock etc. for the liquid, and if you use chicken stock use no more than 1/2 cup of that)
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
Preheat the oven to 400 degrees.
Into the bottom of the unbaked pie shell, sprinkle and evenly distribute the fried onions, bacon pieces, marjoram, parsley, vegetables (if you are using them), and finally the cheese.
In the food processor, combine the eggs and the 1 1/2 cups of liquid, salt and pepper. Whir this mixture to combine, then pour on top of the things in the unbaked pie shell.
Bake at 400 for 40 minutes, until puffed and browned on the top. Remove from the oven and allow to rest for 5 - 15 minutes before serving. Keep any leftovers in the refrigerator.
Note: Vegetarians can substitute a small amount of gluten free chipotle chilies in adobo for the bacon - this will make the quiche spicy.
Remember to use only gluten free ingredients!
© Gf-Zing! | Alice DeLuca
February 12, 2006
Spicy Swiss Chard Soup with Asiago Cheese
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
Put 2 sliced onions and a tablespoon of butter in a non-stick soup pot. Sprinkle with 1 teaspoon sugar and cover the pot. Cook over low heat for 5 minutes, then remove the lid and brown the onions.
Next, add
1 bunch of cleaned swiss chard, greens only, sliced thinly
1 clove garlic, minced
1 large carrot, sliced
1/2 teaspoon GF Vietnamese hot garlic sauce
a few grindings of pepper
Fry this for a few minutes, then add
6 cups gluten free chicken stock
Cover the pot, and simmer for 10 minutes until the carrot slices are tender.
Remove the lid and add
1/4 cup GF sour cream
Serve with freshly grated Asiago cheese for sprinkling on top.
Make sure to use only gluten free ingredients.
© Gf-Zing! | Alice DeLuca
Put 2 sliced onions and a tablespoon of butter in a non-stick soup pot. Sprinkle with 1 teaspoon sugar and cover the pot. Cook over low heat for 5 minutes, then remove the lid and brown the onions.
Next, add
1 bunch of cleaned swiss chard, greens only, sliced thinly
1 clove garlic, minced
1 large carrot, sliced
1/2 teaspoon GF Vietnamese hot garlic sauce
a few grindings of pepper
Fry this for a few minutes, then add
6 cups gluten free chicken stock
Cover the pot, and simmer for 10 minutes until the carrot slices are tender.
Remove the lid and add
1/4 cup GF sour cream
Serve with freshly grated Asiago cheese for sprinkling on top.
Make sure to use only gluten free ingredients.
© Gf-Zing! | Alice DeLuca
Mongolian Hot Pot, or Meat Fondue in Bouillion
Get out your old fondue pot, or buy a new one - this is a fun dinner adventure for the gluten free cook! This meal is not suitable for very young or very irresponsible diners, as it involves boiling stock. The recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
Prepare for quick-cooking and place on plates to take to the table, using a separate dish for each meat or fish:
Boneless chicken, sliced in bite-sized chunks for cooking quickly in soup
Rib-eye steak, fat removed and sliced in bite-sized chunks
Shelled, deveined whole shrimp
Sliced green peppers
Quartered mushrooms
Sliced onions
Broccoli flowerets
Cauliflower chunks
Other meats and vegetables of your choice
Prepare the stock by bringing the following ingredients to a boil:
1 quart gluten free chicken stock
2 slices ginger
Several cloves of garlic, peeled and crushed
Pepper
Transfer the boiling stock to a fondue pot with a burner underneath to keep the stock hot. Place a pad under the fondue pot to protect the table.
Make several dipping sauces, such as Tartar Sauce, Satay Peanut Sauce, Ginger Green Chile Sauce, Dry Spice Dipping Sauce. Put each sauce in a serving dish with a serving spoon.
Provide each diner with a fondue plate (hard-to-find plates have little indentations for sauce built right in to the plate,) or a regular dinner plate and several small dishes for their sauces, a fondue fork for cooking their meat and vegetables, and a knife and fork for dealing with their cooked food. Warn diners that the stock is hot.
The diner selects meat or vegetables to cook, spears the food with the cooking fork, then plunges the fork into the simmering stock in the fondue pot. When their forkful of food is cooked, they transfer the food to their plate, then use their other fork to dip the food in to their sauces and eat the food. Using a separate cooking fork is the best way to do this process while not sharing winter colds and viruses.
Serve plain jasmine rice on the side.
Use all gluten free ingredients!
© Gf-Zing! | Alice DeLuca
Prepare for quick-cooking and place on plates to take to the table, using a separate dish for each meat or fish:
Boneless chicken, sliced in bite-sized chunks for cooking quickly in soup
Rib-eye steak, fat removed and sliced in bite-sized chunks
Shelled, deveined whole shrimp
Sliced green peppers
Quartered mushrooms
Sliced onions
Broccoli flowerets
Cauliflower chunks
Other meats and vegetables of your choice
Prepare the stock by bringing the following ingredients to a boil:
1 quart gluten free chicken stock
2 slices ginger
Several cloves of garlic, peeled and crushed
Pepper
Transfer the boiling stock to a fondue pot with a burner underneath to keep the stock hot. Place a pad under the fondue pot to protect the table.
Make several dipping sauces, such as Tartar Sauce, Satay Peanut Sauce, Ginger Green Chile Sauce, Dry Spice Dipping Sauce. Put each sauce in a serving dish with a serving spoon.
Provide each diner with a fondue plate (hard-to-find plates have little indentations for sauce built right in to the plate,) or a regular dinner plate and several small dishes for their sauces, a fondue fork for cooking their meat and vegetables, and a knife and fork for dealing with their cooked food. Warn diners that the stock is hot.
The diner selects meat or vegetables to cook, spears the food with the cooking fork, then plunges the fork into the simmering stock in the fondue pot. When their forkful of food is cooked, they transfer the food to their plate, then use their other fork to dip the food in to their sauces and eat the food. Using a separate cooking fork is the best way to do this process while not sharing winter colds and viruses.
Serve plain jasmine rice on the side.
Use all gluten free ingredients!
© Gf-Zing! | Alice DeLuca
Betterscotch Tapioca Pudding with Toasted Coconut
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
First, prepare the brown sugar:
In a small frying pan, brown 1 Tablespoon butter until light brown, then add 1/2 cup dark brown sugar and melt the sugar into the butter. Do not burn. Set aside.
2 3/4 cups 1 % milk
3 Tablespoons Minute Tapioca
1/8 teaspoon sea salt
1 egg
Mix this in a 2 quart saucepan and let sit for 5 minutes. Then cook over medium heat, stirring constantly, until it comes to a boil.
Add the brown sugar mixture in to the tapioca and stir to mix completely. Add 1 teaspoon GF vanilla and stir again. Pour tapioca in to a serving dish and chill completely.
Serve with toasted coconut sprinkled on each serving. Toasted coconut is obtained by spreading a layer of gluten free baking coconut on a cookie sheet or pie plate and baking at 350 for 10-12 minutes, until lightly browned.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
First, prepare the brown sugar:
In a small frying pan, brown 1 Tablespoon butter until light brown, then add 1/2 cup dark brown sugar and melt the sugar into the butter. Do not burn. Set aside.
2 3/4 cups 1 % milk
3 Tablespoons Minute Tapioca
1/8 teaspoon sea salt
1 egg
Mix this in a 2 quart saucepan and let sit for 5 minutes. Then cook over medium heat, stirring constantly, until it comes to a boil.
Add the brown sugar mixture in to the tapioca and stir to mix completely. Add 1 teaspoon GF vanilla and stir again. Pour tapioca in to a serving dish and chill completely.
Serve with toasted coconut sprinkled on each serving. Toasted coconut is obtained by spreading a layer of gluten free baking coconut on a cookie sheet or pie plate and baking at 350 for 10-12 minutes, until lightly browned.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
February 3, 2006
Gluten Free Sandwich Bread
This hearty, gluten free sandwich bread recipe includes cinnamon and currants. It is outstanding for chicken salad or grilled cheese sandwiches - very similar to a whole wheat bread. This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
In one bowl, mix and set aside:
3 large eggs
1 teaspoon lemon juice
1/4 cup extra light olive oil
1 1/4 cups very warm water
1 package fast-rising gluten-free yeast
3 Tablespoons brown sugar
1/2 cup dried currants
In a mixer bowl, combine:
1 cup white rice flour
1/4 cup almond meal
1/4 cup rice bran
1/4 cup dark buckwheat flour (buckwheat is not wheat)
1/4 sweet brown rice flour or mochiko
1/2 cup potato starch (different from potato flour)
1/2 cup tapioca starch
1/3 cup cornstarch
1 Tablespoon xantham gum
1 Tablespoon gluten free cinnamon (it sounds like a lot, but 1 Tablespoon is correct)
3 Tablespoons white sugar
1 1/2 or 2 teaspoons salt
1/4 cup buttermilk powder
Oven at 350. Grease a 9x5 loaf pan, and line the bottom with parchment paper and grease the paper.
Combine the mixtures from the two bowls. Mix well - the dough will become the consistency of a thick muffin batter. Dump it into the prepared pan, and smooth out the surface with a rubber spatula. Set the pan aside in a warm place until the dough is risen to the level of the top of the pan (doubled), which can take one and a half to two hours. Bake for 60-80 minutes until the bread reaches an internal temperature of 205-210 degrees. Allow to cool for 30 minutes in the pan, then remove to a rack and cool completely before slicing.
This bread can be sliced quite thinly (1/4-1/3 inch). When the loaf is completely cool, slice it and store the slices in bags in the freezer to be removed individually as needed for toast or sandwiches. The currants add a nice tangy flavor to chicken salad sandwiches or grilled cheese sandwiches.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
In one bowl, mix and set aside:
3 large eggs
1 teaspoon lemon juice
1/4 cup extra light olive oil
1 1/4 cups very warm water
1 package fast-rising gluten-free yeast
3 Tablespoons brown sugar
1/2 cup dried currants
In a mixer bowl, combine:
1 cup white rice flour
1/4 cup almond meal
1/4 cup rice bran
1/4 cup dark buckwheat flour (buckwheat is not wheat)
1/4 sweet brown rice flour or mochiko
1/2 cup potato starch (different from potato flour)
1/2 cup tapioca starch
1/3 cup cornstarch
1 Tablespoon xantham gum
1 Tablespoon gluten free cinnamon (it sounds like a lot, but 1 Tablespoon is correct)
3 Tablespoons white sugar
1 1/2 or 2 teaspoons salt
1/4 cup buttermilk powder
Oven at 350. Grease a 9x5 loaf pan, and line the bottom with parchment paper and grease the paper.
Combine the mixtures from the two bowls. Mix well - the dough will become the consistency of a thick muffin batter. Dump it into the prepared pan, and smooth out the surface with a rubber spatula. Set the pan aside in a warm place until the dough is risen to the level of the top of the pan (doubled), which can take one and a half to two hours. Bake for 60-80 minutes until the bread reaches an internal temperature of 205-210 degrees. Allow to cool for 30 minutes in the pan, then remove to a rack and cool completely before slicing.
This bread can be sliced quite thinly (1/4-1/3 inch). When the loaf is completely cool, slice it and store the slices in bags in the freezer to be removed individually as needed for toast or sandwiches. The currants add a nice tangy flavor to chicken salad sandwiches or grilled cheese sandwiches.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
January 20, 2006
Carrot Cake - gluten free!
The cake is dairy free, although the icing contains dairy. The recipe was adapted and made accessible to the gluten free community by Gf-Zing! , which celebrates flavor in the gluten free world.
Dry ingredients:
2 cups gluten free cookie flour
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Other ingredients:
3/4 cup vegetable oil
2 cups white sugar
4 large eggs
2 cups coarsley grated carrots (4-5 carrots needed)
1 cup crushed pineapple (drained before measuring)
2 teaspoons freshly grated ginger
1 teaspoon vanilla (or 1/2 teaspoon Authentic Foods powdered vanilla)
3/4 cup dried sweetened cranberries or raisins (make sure these are gluten free)
Oven temperature is 350.
Grease two 9 inch round cake pans liberally and dust them mochiko flour (sweet rice flour).
Combine dry ingredients in one bowl. Add the berries or raisins and set aside.
In another bowl, or the food processor, cream the oil and sugar with the 4 eggs. Then add the carrots, pineapple, ginger, vanilla.
Add the wet mixture to the dry ingredients and fruit. Do this in the bowl, not the food processor, as the food processor would dice up all the berries and fruit.
Spread the dough evenly between the two prepared pans and bake for 35 or more minutes, until a knife tests clean when inserted near the center of the pans.
Remove the cakes to racks to cool for ten minutes, then remove from the pans.
Frost with Cream Cheese Icing:
Cream together:
8 ounces gluten free cream cheese
1 stick of butter
1 Tablespoon brandy
1/4 teaspoon powdered gluten free vanilla (Authentic Foods brand)
1 box (4 1/2 -5 cups) confectioner's sugar
Frost the bottom layer of the cake, put the second layer on top. Frost the top and the sides with remaining icing.
This makes a substantial and large cake which will feed 16.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
Dry ingredients:
2 cups gluten free cookie flour
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Other ingredients:
3/4 cup vegetable oil
2 cups white sugar
4 large eggs
2 cups coarsley grated carrots (4-5 carrots needed)
1 cup crushed pineapple (drained before measuring)
2 teaspoons freshly grated ginger
1 teaspoon vanilla (or 1/2 teaspoon Authentic Foods powdered vanilla)
3/4 cup dried sweetened cranberries or raisins (make sure these are gluten free)
Oven temperature is 350.
Grease two 9 inch round cake pans liberally and dust them mochiko flour (sweet rice flour).
Combine dry ingredients in one bowl. Add the berries or raisins and set aside.
In another bowl, or the food processor, cream the oil and sugar with the 4 eggs. Then add the carrots, pineapple, ginger, vanilla.
Add the wet mixture to the dry ingredients and fruit. Do this in the bowl, not the food processor, as the food processor would dice up all the berries and fruit.
Spread the dough evenly between the two prepared pans and bake for 35 or more minutes, until a knife tests clean when inserted near the center of the pans.
Remove the cakes to racks to cool for ten minutes, then remove from the pans.
Frost with Cream Cheese Icing:
Cream together:
8 ounces gluten free cream cheese
1 stick of butter
1 Tablespoon brandy
1/4 teaspoon powdered gluten free vanilla (Authentic Foods brand)
1 box (4 1/2 -5 cups) confectioner's sugar
Frost the bottom layer of the cake, put the second layer on top. Frost the top and the sides with remaining icing.
This makes a substantial and large cake which will feed 16.
Make sure all your ingredients are gluten free!
© Gf-Zing! | Alice DeLuca
January 18, 2006
Key Lime Pie - Gluten Free and Dairy Free
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
Make a 9 inch gluten free pie crust, and pre-bake it at 350 degrees for 20 minutes or until it is as brown as you like it. Set the pie shell aside to cool.
Filling:
1 cup sugar
1/4 cup gluten free gravy flour (see below)
3 Tablespoons cornstarch
1/4 teaspoon salt
2 cups water
4 egg yolks, beaten
1 tablespoon butter or gluten free vegan margarine
1/4 cup fresh squeezed key lime juice (requires 8-10 tiny key limes or 4 regular limes)
1 teaspoon finely grated lime zest
Meringue:
4 egg whites
1/4 teaspoon cream of tartar (to stabilize the meringue)
6 teaspoons sugar
1 teaspoon vanilla
Combine the sugar, gluten free gravy flour, cornstarch and salt in a 2-quart saucepan. Gradually stir in the 2 cups of water. Cook at medium heat, stirring constantly with a whisk, until thickened. At this point, it will taste bland. Don't taste it now.
Stir a small amount of the hot mixture in to the egg yolks, then a little more, then a little more, until half the hot mixture has been added to the yolks. Combine the yolk mixture with the rest of the mixture in the saucepan, whisking constantly and cooking for two minutes. Whisk in the butter or margarine. The aim of this process is to mix everything without getting lumps of hard-boiled egg yolk. Stir in the key lime juice and zest. Cool slightly, then pour in to the cooked pie shell.
Preheat the oven to 350 degrees. Beat the egg whites and cream of tartar for the meringue using a hand beater or an electric beater until the whites form soft peaks that hold their shape. Gradually beat in the sugar and the vanilla until the meringue is glossy and holds well. Spread the meringue carefully all over the pie to cover the pie completely. Bake the pie for 6 minutes, or slightly longer, to brown the top of the meringue. Cool the pie completely before serving.
Gluten Free Gravy Flour:
Mix these ingredients together and use what you need:
6 Tablespoons brown rice flour
2 1/4 Tablespoons sweet rice flour (mochiko)
4 1/2 teaspoons tapioca starch
1 teaspoon of xantham gum
Use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
Make a 9 inch gluten free pie crust, and pre-bake it at 350 degrees for 20 minutes or until it is as brown as you like it. Set the pie shell aside to cool.
Filling:
1 cup sugar
1/4 cup gluten free gravy flour (see below)
3 Tablespoons cornstarch
1/4 teaspoon salt
2 cups water
4 egg yolks, beaten
1 tablespoon butter or gluten free vegan margarine
1/4 cup fresh squeezed key lime juice (requires 8-10 tiny key limes or 4 regular limes)
1 teaspoon finely grated lime zest
Meringue:
4 egg whites
1/4 teaspoon cream of tartar (to stabilize the meringue)
6 teaspoons sugar
1 teaspoon vanilla
Combine the sugar, gluten free gravy flour, cornstarch and salt in a 2-quart saucepan. Gradually stir in the 2 cups of water. Cook at medium heat, stirring constantly with a whisk, until thickened. At this point, it will taste bland. Don't taste it now.
Stir a small amount of the hot mixture in to the egg yolks, then a little more, then a little more, until half the hot mixture has been added to the yolks. Combine the yolk mixture with the rest of the mixture in the saucepan, whisking constantly and cooking for two minutes. Whisk in the butter or margarine. The aim of this process is to mix everything without getting lumps of hard-boiled egg yolk. Stir in the key lime juice and zest. Cool slightly, then pour in to the cooked pie shell.
Preheat the oven to 350 degrees. Beat the egg whites and cream of tartar for the meringue using a hand beater or an electric beater until the whites form soft peaks that hold their shape. Gradually beat in the sugar and the vanilla until the meringue is glossy and holds well. Spread the meringue carefully all over the pie to cover the pie completely. Bake the pie for 6 minutes, or slightly longer, to brown the top of the meringue. Cool the pie completely before serving.
Gluten Free Gravy Flour:
Mix these ingredients together and use what you need:
6 Tablespoons brown rice flour
2 1/4 Tablespoons sweet rice flour (mochiko)
4 1/2 teaspoons tapioca starch
1 teaspoon of xantham gum
Use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
Double Chocolate Cherry Cookies - gluten free
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
1 cup gluten free butter or vegan margarine
1 cup white sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla
1 3/4 cups gluten free cookie flour
1/3 cup gluten free unsweetened cocoa powder
1/2 teaspoon gluten free baking powder
1/2 teaspoon salt
2 cups gluten free semi-sweet chocolate chips
3/4 cups chopped dried cherries (Rainier cherries are good)
Oven at 350 degrees.
Cream the butter 0r margarine (or one stick of each) with the two sugars and the vanilla until light and “fluffy.” Beat in the egg. Mix the dry ingredients in a separate bowl and add them to the creamed mixture. Mix thoroughly. Up to this point in the recipe you can use a food processor to do the mixing.
Stir in the chocolate chips and the cherries.
Drop tablespoons of dough on a silpat lined cookie sheet. Flatten them slightly with your hand or with the bottom of a glass that you dip repeatedly in sugar.
Bake the cookies for 11-12 minutes, then remove the cookie sheet from the oven and allow the cookies to cool for 2 minutes on the pan before removing them to a rack to cool completely.
This recipe will make a 3 dozen cookies or so, and they will be eaten so fast you will have to make more right away!
Be sure to use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
1 cup gluten free butter or vegan margarine
1 cup white sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla
1 3/4 cups gluten free cookie flour
1/3 cup gluten free unsweetened cocoa powder
1/2 teaspoon gluten free baking powder
1/2 teaspoon salt
2 cups gluten free semi-sweet chocolate chips
3/4 cups chopped dried cherries (Rainier cherries are good)
Oven at 350 degrees.
Cream the butter 0r margarine (or one stick of each) with the two sugars and the vanilla until light and “fluffy.” Beat in the egg. Mix the dry ingredients in a separate bowl and add them to the creamed mixture. Mix thoroughly. Up to this point in the recipe you can use a food processor to do the mixing.
Stir in the chocolate chips and the cherries.
Drop tablespoons of dough on a silpat lined cookie sheet. Flatten them slightly with your hand or with the bottom of a glass that you dip repeatedly in sugar.
Bake the cookies for 11-12 minutes, then remove the cookie sheet from the oven and allow the cookies to cool for 2 minutes on the pan before removing them to a rack to cool completely.
This recipe will make a 3 dozen cookies or so, and they will be eaten so fast you will have to make more right away!
Be sure to use all gluten-free ingredients!
© Gf-Zing! | Alice DeLuca
January 2, 2006
Collard Greens with Grapefruit
1/2 a large red onion, peeled and coarsely chopped
4 Tablespoons butter
1 Tablespoon coarsely chopped garlic
1 sprig of fresh tarragon
1 dried cayenne pepper, cut in half
4-6 stalks celery, sliced
1 bunch collard greens (center ribs removed, leaves sliced in 1 inch widths)
2 Tablespoons wheat free soy sauce
2 Tablespoons sherry
1 Tablespoon honey
1 red grapefruit, peeled and divided into sections, white membranes removed
freshly ground pepper
freshly ground salt
Fry the chopped red onion in the butter, in a non-stick skillet set over medium heat, for 10 minutes, stirring frequently, until the onion is browned - it will smell really great! Add the garlic, celery, cayenne pepper and tarragon branch and stir fry for a minute. Add the collard greens and stir fry as they wilt, another couple of minutes. Add the soy sauce, sherry and honey and stir fry as this cooks in to the greens, another 5-7 minutes. Add the grapefruit sections and stir-fry as the grapefruit sections start to fall apart and the greens cook some more - another 10 minutes. Season with salt and pepper.
Use all gluten-free ingredients!
This recipe is based on one from Hammersley's Bistro Cooking at Home. The original recipe was for duck, with bitter greens and grapefruit etc. and appeared on page 203.
© Gf-Zing! | Alice DeLuca
4 Tablespoons butter
1 Tablespoon coarsely chopped garlic
1 sprig of fresh tarragon
1 dried cayenne pepper, cut in half
4-6 stalks celery, sliced
1 bunch collard greens (center ribs removed, leaves sliced in 1 inch widths)
2 Tablespoons wheat free soy sauce
2 Tablespoons sherry
1 Tablespoon honey
1 red grapefruit, peeled and divided into sections, white membranes removed
freshly ground pepper
freshly ground salt
Fry the chopped red onion in the butter, in a non-stick skillet set over medium heat, for 10 minutes, stirring frequently, until the onion is browned - it will smell really great! Add the garlic, celery, cayenne pepper and tarragon branch and stir fry for a minute. Add the collard greens and stir fry as they wilt, another couple of minutes. Add the soy sauce, sherry and honey and stir fry as this cooks in to the greens, another 5-7 minutes. Add the grapefruit sections and stir-fry as the grapefruit sections start to fall apart and the greens cook some more - another 10 minutes. Season with salt and pepper.
Use all gluten-free ingredients!
This recipe is based on one from Hammersley's Bistro Cooking at Home. The original recipe was for duck, with bitter greens and grapefruit etc. and appeared on page 203.
© Gf-Zing! | Alice DeLuca
January 1, 2006
Enchilada Casserole, or Tortilla Pie
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
1 1/2 pounds ground turkey (we buy gluten free turkey and grind it ourselves in a food processor)
1/2 cup chopped onion
1 Tablespoon chopped garlic
1 Tablespoon dried oregano
1/2 teaspoon ground cumin seeds
1 Tablespoon oil
3 or 4 cups of gluten free enchilada sauce
salt to taste
12 or more corn tortilla (gluten free)
2 cups shredded monterey jack cheese
You will use less enchilada sauce if you want a drier "enchilada pie" and more if you want it wetter. The finished product will have a sort of lasagna texture if you use the smallest amount of enchilada sauce.
Fry the turkey, onion, garlic, oregano and cumin in oil until just cooked through (4-5 minutes). Add 1 cup of the gluten free enchilada sauce. Salt and pepper to taste, and you can add Vietnamese garlic pepper sauce too, for an East-West spicy taste.
Cut the tortillas in half. Using a ceramic baking dish that will hold 3 quarts (we use a long shallow dish), cover the bottom of the dish with a quarter of the tortilla halves. It is ok if they overlap. Top 1/4 of the cheese, then cover the cheese with 1/3 of the fried turkey, 1/4 of the remaining sauce. Spread out each ingredient at you layer them up. Repeat the layering, finishing with the final layer of tortilla, then sauce, then cheese (you will have run out of turkey and want the cheese to be on the top of the sauce so it will melt and look nice.)
If you feel the assembled casserole looks too dry, it is ok to drizzle some chicken stock around the edges.
Bake at 425 for 20 minutes, until the middle is hot and the cheese on top has melted.
Use all gluten free ingredients, including the spices!
© Gf-Zing! | Alice DeLuca
1 1/2 pounds ground turkey (we buy gluten free turkey and grind it ourselves in a food processor)
1/2 cup chopped onion
1 Tablespoon chopped garlic
1 Tablespoon dried oregano
1/2 teaspoon ground cumin seeds
1 Tablespoon oil
3 or 4 cups of gluten free enchilada sauce
salt to taste
12 or more corn tortilla (gluten free)
2 cups shredded monterey jack cheese
You will use less enchilada sauce if you want a drier "enchilada pie" and more if you want it wetter. The finished product will have a sort of lasagna texture if you use the smallest amount of enchilada sauce.
Fry the turkey, onion, garlic, oregano and cumin in oil until just cooked through (4-5 minutes). Add 1 cup of the gluten free enchilada sauce. Salt and pepper to taste, and you can add Vietnamese garlic pepper sauce too, for an East-West spicy taste.
Cut the tortillas in half. Using a ceramic baking dish that will hold 3 quarts (we use a long shallow dish), cover the bottom of the dish with a quarter of the tortilla halves. It is ok if they overlap. Top 1/4 of the cheese, then cover the cheese with 1/3 of the fried turkey, 1/4 of the remaining sauce. Spread out each ingredient at you layer them up. Repeat the layering, finishing with the final layer of tortilla, then sauce, then cheese (you will have run out of turkey and want the cheese to be on the top of the sauce so it will melt and look nice.)
If you feel the assembled casserole looks too dry, it is ok to drizzle some chicken stock around the edges.
Bake at 425 for 20 minutes, until the middle is hot and the cheese on top has melted.
Use all gluten free ingredients, including the spices!
© Gf-Zing! | Alice DeLuca
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