Friday, December 4, 2009

Fish and Chips

I was introduced by an aquaintance to these battered fish fillets. They are yummy and get nice and crispy in the oven. I usually don't have fish often because it takes so much work to make the tempura batter and have to fry them myself so this is so nice to be able to pop them in the oven.

This is the website.

Sunday, October 18, 2009

Gluten Free Southern Style Biscuits

Oh soooo delicious biscuits. The technique is key.

The original recipe comes from Alton Brown at under "Alton Brown Southern Style Biscuits". There is a video on there you can watch to see exactly how they make them. The only thing different is that I have swapped out the flours and added xantham gum.

1C Cornstarch
1C GF Flour (6 parts Rice Flour, 2 parts Potato Starch, 1 part Tapioca Flour)
4t Baking Powder
1/4t Baking Soda
3/4 t Salt
1t Xantham Gum
2T Butter
2T Shortening
1C Buttermilk chilled (or I used 1C 1% milk with 2t cider vinegar)

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs(Somewhere between pea size and cornmeal as long as its evenly distributed). (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto Rice floured surface, dust top with flour carefully pat into a 1 to 1 1/2 inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on aluminum baking sheet so that they just touch. Don't use a non stick pan because it will cause the bottoms to burn. I used cooking spray to keep them from sticking.

This is important so they help each other rise. Don't squish them together but just have the edges touching. Reform scrap dough, working it as little as possible and continue cutting.

Bake until biscuits are tall and light gold on top, 15 to 20 minutes"

Wednesday, July 29, 2009

Gluten Free Cookie Dough Ice Cream

I just heard about some gluten free and dairy free ice cream. I haven't tried it yet but it comes on good opinion. The great thing is they have Gluten Free Cookie Dough Ice Cream. Here is the link below so you can find the nearest retailor that carries it.

If you live in Utah County you can get this at the Sunflower Market in Orem.

Saturday, June 27, 2009

Betty Crockers Gluten Free Mixes!!!!!

I was so excited when I heard that Betty Crocker had come out with a line of Gluten Free Mixes. I bought them this week and I hope to try them out soon. I will let you all know how they hold up. I am hoping that the chocolate cake mix will work for homemade Oreo cookies. Once I test them out I will post the recipe.

Thursday, April 2, 2009

Curry Chicken Pot Pie

This recipe comes from Alton Brown on the food network but I cut it in half and changed some of the ingredients to make it more Gluten Free Friendly. This recipe would also make a yummy curry if you double-to-triple the amount curry powder and serve over rice instead of baking in the oven with crust.

2 C frozen vegetable mix
1T oil
1 1/2 T butter
1/2 C celery chopped
1/2 onion chopped
3/4 C ck broth
1/4 C milk
1 1/2 T Rice flour
1 t curry powder
1 T dried parsley
3/4 C Potatoes chopped up small
1/2 t salt
1/4 t pepper
1 C cooked chicken
1 GF biscuit mix or pie crust of your choice (I like Bette Hagman's biscuit mix recipe or dream pastry crust recipe, but if you want something easier, buy the Gluten free pantry's Quiche mix and one of the options on the back is to make buttermilk biscuits.***If you don't have butter milk on hand use regular milk with and 1t of vinegar or lemon juice)

Preheat oven to 400 degrees

Spray cookie sheet with cookie spray and spread veggie mix and potatoes out and spray coat with cooking spray put in over and cook till golden brown.

In a large pan, 1/2 T of butter with onions and celery, sprinkle with salt to let them "sweat" and pull the moisture out.

In another saucepan or in a microwavable container heat up the milk and chicken stock together.

Add the remaining butter to the pan with the onions and celery and add the flour and curry and stir. Cook for 1 to 2 min. Whisk in hot milk and broth mixture into the pan. and cook till it thickens. Add the parsley and salt and pepper. Toss in the browned vegetables and the chicken. Pour into a 9X9 baking dish.

Scoop spoonfuls of the prepared biscuit dough on top of the mix. You will not need to use all of the biscuit dough. You can cook the remaining biscuit dough in and separate pan to serve with meal. Or you can cover with pie crust of your choice.

Bake for 12-15 min. or until bubble and browned.

Saturday, January 10, 2009

GF Flour Tortillas

I have been searching around for a good flour tortillas recipe and even have tried one of Bette Hagman's but it just didn't turn out. Some recipes call for bean flour, which I find to taste a bit odd, so I was happy when I found this one.

Wednesday, January 7, 2009

Gluten Free Meatballs & Swedish Sauce

Meatballs- This is a good standard meatball recipe you can use with marinara or any other sauce. I am going to give you my families special Swedish Meatball recipe we have every Christmas.

Swedish Meatballs One batch makes about 20 small meatballs.

1 lb. Ground Beef
1 C Ground up Rice Krispies, Corn Flakes, Chex or any other type of none sweetened gluten free cereal (I used rice krispies, place about 2 1/2 C cereal in a zip-loc bag, roll over with rolling pin to ground them up. This should make at least a cup ground up, but I would measure this so your meatballs have the appropriate consistency)
1 Egg
1/4 C Fresh Finely Chopped Onion
Salt and Pepper to taste

1 (16 oz.) Jar Grape Jelly
1 (12 oz.) Jar "Homemade" brand Chili Sauce (in the ketchup section)

Form into balls. (I used about a 1.5" cookie scoop.) Place on broiler pan and bake at 400 degrees in oven for 40 mins or till nice and browned. (I took mine out at about 35 mins or so because I was going to be keeping them warm in a crock pot for a while and didn't want them too dried out.)

When the meatballs are 10 mins. from being done, combined Jelly and Chili sauce in a large low side pan on medium high. Once it starts to bubble turn down to low and wait till meat balls are finished. Add meatballs into sauce and coat. Simmer with lid for 20 min.

Or for a crock pot, I added the Jelly and the Chili sauce in the crock pot once I put the meatballs in the oven and set the crock pot on High. Once the meatballs where cooked I put them in the crock pot and let them warm on high for 2 hrs and then turned it down to low. I serve this over rice for a main dinner dish.

Tuesday, January 6, 2009

The Best Homemade Gluten Free Chocolate Chip Cookies

1C 1T Brown Rice Flour
1C 1T Gluten Free Flour Mixture****(see the directions to make this flour at bottom)****2T Soy Flour
1t Xanthan Gum
1t Salt
1t Baking Soda
3/4 C Firmly Packed Brown Sugar
3/4 C White Sugar
1C Butter
1t Vanilla extract (if you are using the gluten free vanilla powder you will only need to use 1/4t)
2 Eggs
1 Package Milk Chocolate Chips

Preheat oven to 375 Degrees F. Cream together eggs, butter, sugars & vanilla. Add Salt, Baking soda, xanthan gum. Mix flours together in a separate bowl and slowly add into creamed mixture. Scrape sides and make sure all ingredients are fully incorporated. Add package of chocolate chips and mix till evenly distributed.

I use a 1.5" Diameter cookie scoop to make the process go easiest. Grease two cookie sheets. I usually do 8 scoops per sheet and while one sheet is in the oven I prepare the next sheet. I do not suggest to bake more than one sheet at a time since Gluten Free foods can be pretty tempermental.

Place cookie sheet into preheated oven for 8 min. or till edges are beginning to brown. Pull them out of oven and let them rest on the cookie sheet for atleast 5 min. then move the to a cooling rack.

Don't over bake these. If you over bake these they will become brittle and gritty.

This recipe was made for higher altitude climates so if your cookies aren't flattening and stay in a ball don't add the 1T of the Brown and GF Flours. If your cookies run all over the place start by adding a 1t of extra flour (either GF or Brown) and increase from there.

GF Flour Mixture
6 C White Rice Flour
2 C Potato Starch (Flour) (Make sure it says Potato Starch sin plain Potato Flour is different and only stays good for a short while)
1 C Tapioca Flour

Mix together in and large air tight container and keeps well on the shelf. Its handy for many recipes.

Gluten Free Pizza Calzones/ Hot Pockets

1 Package Gluten Free Pantry-French Bread and Pizza Mix ( under products and Gluten Free Pantry Mixes)

1 Package shredded Pizza Cheese Mixture

1 Cup Spaghetti sauce

1 Small Package Pepperoni, Cut Slices in half


Make the Pizza mix according to the directions on the Box under the Pizza Section (OR check inside because it seems they have revised directions on a little piece of paper for how to mix up the dough.)

***For Egg free I used egg replacer. Follow the directions on the box for the amount of powder and water to equal one egg. For the egg white I only used half the amount of the egg replacer and water.

Lay down a cooking sheet upside down so the bottom is facing up. Layer down a piece of wax paper. Spray with cooking spray. Spoon half of the dough amout. Grease another piece of wax paper and put greased side down on top of dough. (See Figure 1)

Roll out into a large rectangle to about 3/8" thick. Cut into four sections. (See Figure 2) In the locations shown place 2-3 T of Cheese, layer of pepperoni and 1 T sauce. Add another layer of Cheese on top if desired. Remember to keep the filling contained so it won't leak out when baking.

To close up Calzones lift wax paper on the outside and fold over on top of filling and press sides to seam. (See Figure 3) Carefully separate the four Calzones so they don't weld together during baking process.
Grease a Separate cooking sheet and put in face down on top of Calzones lift the bottom and top cookie sheets together and flip so that the Calzones are on a cookie sheet by themselves. (This makes it easier to transfer since Gluten Free dough isn't very easy to handle.)

Repeat this process with second portion of dough.

Place Calzones in the oven on 45o Degrees F, for 18-20 min. or lightly brown. Enjoy! These taste great even the next day if you reheat them in the oven on 450 for 10-12 min.

Yummy Lettuce Wraps with Homemade GF Teriyaki Sauce

Here is a recipe for lettuce wraps I came up with. Hope you like it.

***You have use this same sauce recipe plus a 1T cornstarch for stir fry.***

1/4 C (La Choy Brand) Soy Sauce
1/4 C White Sugar
1t Minced Garlic
1/2 t Ginger Powder or minced Ginger Root
1/4 t (or less) Celery Seed (If you have celery on had add 1/4C to 1/2 thinly sliced with the vegetables in main mixture)
1/2 t Sesame Oil (a little goes a long way)

Mix and set aside in a bowl. (Use a bowl that's big enough to fit your cooked chicken in.)

Main Mixture
1T Olive Oil
1 lb Chicken cut into small 1/2" to 3/4" pieces (I used chicken tenders, sliced them in have and the cut across in small pieces)
1/4 C Slivered Almonds (You can toast these in a dry skillet before hand but it isn't necessary) and/or 1 small can of Sliced Water Chestnuts chopped or slivered
1/2 C Onion Finely Chopped (I used a purple for color)
3/4 to 1 Green Pepper finely chopped
1 large Carrot julienned and cut into 2" lengths (Use a julienned peeler, its really fast and works great, you can get one at Target for pretty cheap, or if you are really good at cutting up and carrot into 1/8" thick strips you could do that)
1 t Minced Garlic (I buy this ready to go in a jar in the salad section, so much easier and then your fingers don't smell like garlic for ages)
1 head of Lettuce either Iceberg or Green Leafy

Cut head of ice berg lettuce in half and wash by running cut side under water so that it can wash between the layers. Lay cut side down on a few paper towels on a plate to dry and place in refrigerator if you want it crisp.

If you are using leafy cut off the core end about 3" from the bottom and rinse in water and dry thoroughly. I use my lettuce spinner for this.

Cut up your vegetables, garlic, and then Chicken.

Place skillet on medium to medium high heat. Don't put in Olive oil till pan is hot then swirl around to coat and add in chicken. Stir by using spatula to scoop from underneath and turn over so the browned parts don't stick to bottom of pan. Brown chicken then remove from pan and place in bowl with Sauce. Coat chicken thoroughly.

Place vegetables in pan from Chicken. Start first with garlic, moving fast add onions and soon after green peppers, carrots and almonds (and/or water chestnuts).

Heat for about a minute and then add back in chicken with sauce. Heat for another minute or two and remove from heat and place in serving dish. Serve like taco in lettuce leafs.

***To Make this a Vegetarian meal, double the amount of vegetables and use both water chestnuts and almonds. Stir fry the vegetables with the oil than add in the sauce.

Option: Peel and seed a cucumber and chop. Place in main mixture once it have been removed from heat. Yum.