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
Gf-Zing! Celebrating flavor in the gluten-free world...
February 20, 2006
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
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