Good morning, GUSsadpeoplebecausetheweekendisending. ExpatGirl expressed interest in gluten-free recipes. Gluten intolerance requires more than giving up most breads and pastas. There's gluten in many products we would never think about. My dearly departed friend had celiac disease. She introduced me into her world of diligent label reading and very demanding inquiries at restaurants -- which still were often clueless.
I've cut out, for the most part, white flours because I tend to gain weight with the indulgence of a nice tiny portion of pasta or a single piece of bread. I have my little buddy who is type 1 diabetic and my landlord who is type 2. So, I've been researching recipes with the elimination of wheat flours in mind. I have a gorgeous cookbook for those with gluten intolerance and diabetes, The Joy of Gluten Free, Sugar Free Baking by two master bakers, Peter Reinhart and Denene Wallace. The use of almond flour may restrict this book's use only for very special occasions. That's one dang expensive flour, but well worth it if you crave breads and desserts. Of course, if you put the money you aren't spending on ciggies in a jar, in a week you can afford a 5 pound bag. Click the link to the Amazon page just to gaze upon the mouth watering carrot cake!!!
We should all restrict our addiction to white flours. They are just plain bad for us. I read the book Twinkie Deconstructed and the chapter on enriched white flour alone was quite a shock. But, as with any addiction, one deprivation at a time and the next you know, you've changed to whole grains.
Speaking of saving money -- I've saved around $9,400 since I quit. I decided to put $400 in a jar and now am putting in the money I'm not spending on wine. For the umpteenth time I quit drinking on July 1. I only drink wine. Too much of it. The added benefit is that I'm finally taking off the weight that refused to go away.
I have been told that it is impossible that I would need another titch of kitchenware. Not true.
I learned about a cooking process called sous vide. Basically, you can put meats or veggies in a vacuum sealed bag, place it in a warm water bath for however long, unseal, sear and dinner is ready and the meat is succulently moist and perfectly cooked. It is not to be mistaken for an expensive crockpot. Trust me -- I checked.
Excellent for cheap cuts of meat like chuck roasts. Folks swear it tastes like prime rib. Well the trick is -- unless you are Mr. Electronics adapt a beer cooler with a heater thingy guy -- you need a machine. The water has to be maintained at the same temperature throughout. Soooo, the machine that is sitting in my shopping cart at Amazon is about $300.00 I'll wait until I have $600 in the jar.
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I thought I had found a brilliant gluten-free/dairy-free website and maybe it is. My problem is that it looks like the recipes are designed to force you to buy some sponsor's equipment. The heck with that nonsense. There's a world on the internet.
So, whoda thunk that that old standard for wonderful baked breads from the 1950s forward, Betty Crocker, has gluten free recipes? Granted, I wouldn't recommend them all the time because they require using gluten free Bisquick. I didn't even know there was such thing. But for those who are gluten intolerant but would love some nice comfort food -- why not indulge on occasion?
Gluten Free Hearty Chicken Pot PieFrom Epicurious
2 tablespoons butter or margarine
1 medium onion, chopped
1 bag (12 oz) frozen mixed vegetables
1 1/2 cups cut-up cooked chicken
1 3/4 cups chicken broth
1 teaspoon seasoned salt
1/2 teaspoon dried thyme
3/4 cup milk
3 tablespoons cornstarch
3/4 cup Bisquick™ Gluten Free mix
1/2 cup milk
2 tablespoons melted butter or margarine
1 tablespoon chopped fresh parsley
Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
Gluten Free Blueberry Corn Muffins
This crowd-pleasing recipe was developed by Susan Baldassano, Director of Education at the Natural Gourmet Institute for Health and Culinary Arts in New York City. For moist, tender muffins, use finely ground yellow cornmeal, such as that made by Arrowhead Mills. You can replace the blueberries with an equal amount of cranberries and increase the sugar to 2 tablespoons, or replace the blueberries with 3/4 cup of raspberries.These muffins are delicious on their own, or try them warm with butter and jam.
Cooled muffins can be wrapped in plastic and stored at room temperature for up to three days or frozen for up to three weeks. Thaw and reheat muffins in 350°F oven or microwave (unlike those made with wheat, gluten-free baked goods won't get tough in the microwave).
2 tablespoons tapioca flour plus 2 tablespoons for dusting pan
1 1/4 cups finely ground yellow cornmeal
2/3 cup white rice flour*
1/4 cup cornstarch
1 tablespoon plus 1 1/2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
8 tablespoons unsalted butter, melted
1/2 cup whole milk
1/4 cup plus 2 tablespoons pure maple syrup
4 large eggs
1 cup fresh or frozen (unthawed) blueberries (about 5 ounces)
*Be sure to use white rice flour; brown will result in gritty muffins.
Special equipment: Muffin pan with 12 (1/2-cup) cups
Position rack in lower third of oven and preheat to 400°F. Butter muffin pan and lightly dust with tapioca flour, knocking out excess.
In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
In medium bowl, whisk together butter, milk, maple syrup, and eggs.
Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
Divide batter among muffin cups, filling each cup 3/4 full. Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes. Let cool in pan 5 minutes, then turn out onto wire rack.
Sesame Seed Sandwich Bread
This wholesome bread is tender and sweet enough to appeal to kids, while the toasty sesame flavor and mix of grain, nut, and legume flours will also appeal to adults. Using a small loaf pan gives the bread a better rise and a higher proportion of tasty crust.
3 tablespoons unsalted butter
4 tablespoons sesame seeds
1/2 teaspoon unflavored powdered gelatin, from 1 (1/4-ounce) envelope
1 teaspoon sugar
2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
3 large eggs, room temperature
1/4 cup buttermilk, room temperature
1 tablespoon molasses
1/2 cup tapioca flour
6 tablespoons chickpea flour
1/4 cup almond flour
1/4 cup coconut flour
1/4 cup amaranth flour
1/4 cup sorghum flour
2 tablespoons yellow cornmeal
2 tablespoons potato flour
2 tablespoons cornstarch
1 1/2 teaspoons xanthum gum
3/4 teaspoon fine sea salt
Special equipment: 1 (8- by 3 3/4- by 2 3/8-inch) loaf pan
Position rack in middle of oven and preheat to 425°F. Butter loaf pan.
In small saucepan over moderate heat, heat butter until hot but not smoking. Stir in 3 tablespoons sesame seeds and sauté until seeds are golden brown and fragrant, about 4 minutes. Transfer mixture to small bowl and let cool to room temperature.
In small bowl, sprinkle gelatin over 2 tablespoons cold water. Stir, then let stand until softened, about 5 minutes.
In large bowl, stir together sugar and 1/2 cup warm water (105°F to 115°F). Sprinkle yeast over and let stand until foamy, about 5 minutes. Add 2 eggs, buttermilk, molasses, butter–sesame seed mixture, and gelatin mixture, and whisk to combine.
In large bowl of electric mixer fitted with paddle attachment, whisk together tapioca flour, chickpea flour, almond flour, coconut flour, amaranth flour, sorghum flour, cornmeal, potato flour, cornstarch, xantham gum, and salt. Add wet ingredients and beat at moderate speed until dough is aerated and holds its shape, about 4 minutes. Scrape down bowl, then beat at high speed for 1 minute. Transfer dough to prepared pan and smooth top with rubber spatula. (If necessary, use a wet hand to smooth completely.) Cover loosely with plastic wrap and let rise in warm place until dough is just level with top of pan, about 1 hour.
In small bowl, whisk together remaining egg and 1 teaspoon water. When dough has risen, lightly brush egg wash over top, then sprinkle with remaining 1 tablespoon sesame seeds.
Bake bread until firm, about 30 minutes, then carefully turn loaf out of pan and continue baking directly on oven rack until bottom sounds hollow when tapped, about 15 minutes more. Transfer to wire rack and cool at least 1 1/2 hours before slicing. (Store bread, wrapped in aluminum foil, 3 days at room temperature, 1 week refrigerated, or 1 month frozen.)
This bread comes together quickly. To speed things up even more, you can measure out the dry ingredients and freeze them in a large sealable plastic bag for up to 2 months. Bring them to room temperature before using.
Gluten Free Coconut Layer Cake
Click the link because the cake looks wonderful. The only caveat is that it, like many dessert baked goods, uses almond flour.
Plan to make the cake at least several hours or up to a day ahead so the frosting firms up and the flavors meld. The frosting needs to chill for several hours, so make that first and bake the cake while frosting is in the refrigerator. When making the frosting, be sure the heavy cream is cold and chill the bowl and whisk attachment for at least 15 minutes. Whipped cream is fragile, and the heat created by whipping the cream can weaken its structure. Well-chilled ingredients and equipment will counteract the heat, making for stable whipped cream.
For fluffy white-chocolate whipped cream frosting
3 cups heavy cream, chilled
9 ounces white chocolate, coarsely chopped
2 teaspoons coconut or golden rum
1/8 teaspoon fine sea salt
For coconut layer cake
1 3/4 cup almond flour
2 tablespoons coconut flour
10 large eggs, at room temperature, separated
1 tablespoon coconut or golden rum
2 cups confectioner's sugar, sifted
1/4 teaspoon cream of tartar
1/4 teaspoon fine sea salt
2 cups (3 ounces) unsweetened coconut flakes, for coating
Special equipment: 3 (9-inch) round cake pans
Chill bowl of stand mixer and whisk attachment or large metal bowl and beaters for at least 15 minutes.
In small saucepan over moderate heat, bring 1 cup cream to simmer. Transfer white chocolate to medium heatproof bowl, pour hot cream over, and whisk until smooth. Whisk in rum and salt. Let cool at room temperature until thickened slightly, about 1 hour.
In chilled bowl of electric mixer fitted with whisk attachment, beat remaining 2 cups cream at moderately high speed until whisk leaves marks but cream does not quite hold soft peaks, 6 to 8 minutes. Turn mixer off, then add white chocolate mixture and beat just until stiff peaks begin to form, about 5 minutes. (Do not overbeat, or cream will curdle.) Refrigerate until firm, about 3 hours. (Frosting can be made ahead and refrigerated, covered, up to 8 hours.)
While frosting is chilling, make cake
Preheat oven to 350F. Line bottoms of cake pans with parchment paper.
In large bowl, whisk together almond and coconut flours.
In bowl of electric mixer fitted with whisk attachment, beat egg yolks at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed to moderately low and beat in rum and all but 1 tablespoon confectioner's sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed to low and gradually add almond and coconut flour mixture, scraping down bowl and folding in last of flour by hand. Set aside.
In clean dry bowl of electric mixer fitted with whisk attachment, beat egg whites on moderate speed until very foamy, about 1 minute. Beat in cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites. Divide batter between pans, smoothing tops, and bake until layers are golden brown and toothpick inserted in center comes out clean, 20 to 25 minutes. Invert pans onto wire racks and cool completely, at least 1 hour. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment.
Layer cake, using 1 cup frosting between each layer, then frost top and sides with remaining frosting. Press coconut flakes onto the frosting. Refrigerate until frosting is firm, at least 3 hours or overnight.
To keep the plate clean while frosting the cake, tuck 4 (3-inch-wide) strips of parchment paper under the edge of the cake. Pull the parchment off just before serving.
This site looks really good and is set up with seasonal recipes. You just have to scroll down past her relentless telling of the minutia of her life and get to the recipe.
Pistachio-Encrusted Salmon with Edamame Mash
3 cups shelled edamame
2 tablespoons grated fresh ginger
2 tablespoons rice wine vinegar
2 tablespoons gluten-free tamari
1 tablespoon fish sauce (make sure it’s gluten-free. we like “>Red Boat.)
1/4 cup sesame oil (you might even need more)
1 cup pistachios, shelled
4 4-ounce salmon fillets (we prefer wild Alaskan salmon)
2 eggs, beaten
1/4 cup gluten-free all-purpose flour mix
2 tablespoons grapeseed or coconut oil
Preparing to cook. Heat the oven to 450°.
Making the edamame mash. If your edamame are frozen, boil them until they are tender, about 8 minutes. Drain immediately. Pour the edamame into the bowl of a food processor. Add the ginger, rice wine vinegar, tamari, and fish sauce. Whirl them all up in the food processor. They will be a pretty chunky puree. With the food processor running, drizzle in the sesame oil until the edamame mash is smooth and holds together well. (If you the hash still needs more liquid, you can add more sesame oil or a bit of water.) Taste the edamame mash. Season to taste with any of the ingredients you wish. Move the mash to a bowl and cover with plastic wrap or a towel.
Chopping the pistachios. After you rinse out the bowl of the food processor, pour in the pistachios. Whirl up the pistachios until they are very finely ground. (See photo above.) Watch out to not grind them too fine. You don’t want pistachio butter.
Cooking the salmon. Season the salmon with salt. Put the beaten eggs in a wide bowl, the flour in another, and the ground pistachios in another. Set a large cast-iron skillet on medium-high heat. When the pan is hot, pour in the oil. Working quickly, dip the side of the salmon fillet without skin in the flour, then the beaten eggs, and finally the pistachios. Lay the salmon fillet down in the hot oil. (Be sure the lay the fillet away from you, to avoid splattering yourself with hot oil.) Repeat with the remaining salmon fillets.
Sear the salmon until the pistachios are slightly browned, about 3 minutes. Flip them over in the pan and slide the pan in the oven. Cook in the oven until the internal temperature of the salmon has reached 120°. (Depending on the size and thickness of your fillets, this could take anywhere from 3 to 8 minutes. Watch them carefully.)
Dollop some of the edamame mash onto a plate and top with the pistachio salmon. Serve immediately.
From glutenfreegirl.comAnd the latest updated Buddy List by Mr. Amazing, anodnhajo!!!! (6/15/14)
WARM BROWN RICE AND GRILLED VEGETABLE SALAD
1 medium zucchini, sliced lengthwise
1 medium red pepper, cut into rings, seed removed
1 large tomato, sliced lengthwise
1 yellow squash, sliced lengthwise
½ onion, sliced in rings
12 tablespoons olive oil
salt and pepper
3 cups warm brown basmati rice
1 cup cooked chickpeas
6 leaves fresh basil, cut into chiffonade
3 tablespoons sherry vinegar
Toss the zucchini, red pepper, tomato, squash, and onion with 3 tablespoons of the olive oil. Season them with salt and pepper. Grill them on a hot grill. Make sure that the vegetables have grill marks on all sides and are tender. Bring them in and let them cool enough that you can handle them.
Chop all the vegetables into even pieces. Put them in a large bowl with the chickpeas and fresh basil.
Combine the sherry vinegar and the remaining olive oil. Drizzle it over the rice, vegetables, and basil. Toss. Season to taste.
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