Archive for the ‘Gluten-free Recipes’ Category
This is based on a recipe I found in a cookbook called “Vegetarian” by Fiona Biggs. Of course, as true to form, I made some changes to make it more to my liking. Enjoy! Word on the street is that you can buy Paneer already made in a package, but I’ve never seen it so I just make my own.
10 cups full fat milk
5 tblsp fresh squeezed lemon juice
1. Put milk in a large container, non-stick would be best. Slowly bring it to a roiling boil, stirring occassionally to keep milk bits from sticking (and they will, oh God, they will).
2. When milk boils, immediately add lemon juice and remove from heat. Stir a few times until the curds and whey magically seperate. If this doesn’t happen, add more lemon juice until it does.
3. Let your curds and whey stand a few minutes to cool (or risk scalding burns) and then pour through a cheesecloth. I like to put mine in a small strainer and sit it inside a collander for support, but use what you’ve got, plus the cheesecloth.
4. When cheese is fully drained (this will depend on many factors, just keep an eye on it), move it to a piece of wax paper that’s too big. Fold the sides over the cheese and place a weight bigger than the cheese mass on top. Allow weight to work for at least a half hour, more is better.
5. When cheese is cool, cut into cubes and fry in a non-stick pan. Don’t burn it! No more than 5 minutes, tops… we’re looking for brown, not black. Flip with tongs and get the other side, too. I don’t usually do the short sides, this steps is really just to keep the cheese from falling apart (and it carmelizes the cheese nicely, too).
6. Remove cheese from fry pan and let cool until further notice.
4 tblsp vegetable oil
2 onions, quartered and chopped
2 garlic cloves, crushed (or minced)
1 inch piece of gingerroot, minced
1 tsp. garam masala
1 tsp. ground tumeric
1 tsp. cayenne pepper
4 cups frozen peas
8 oz. chopped tomatoes (canned are ok)
1/2 cup vegetable or chicken stock
2 tablespoons chopped cilantro
Salt and pepper to taste
Paneer from above
1.) Heat your oil in the pan. Add onions, cook for about a minute and then add garlic. Cook these for 2 minutes or so, don’t let the garlic burn. Add your spices and garlic and let them fry for about a minute. Stir them into the onion, garlic and oil mixture until they are mixed well.
2.) Add stock and tomatoes and allow to cook until tomatoes start to darken (for fresh tomatoes). Add peas, mix well and cook until peas are warm. Add salt and pepper to taste.
3.) Add paneer, stir well. Cook until paneer is warm. Add cilantro and serve!
My grandmother, who was from the Deep South, used to make the best blackeyed peas. I could never figure out what was in them, but I think I got pretty close this time. In my part of the world, it’s considered good luck to have a meal of blackeyed peas on New Year’s Day.
1 lb. dried blackeyed peas
5 tblsp. brown sugar
1 1/2 cup pineapple juice
2 ounces ham cubes
4 1/2 cups water
1 tblsp salt
1 tsp. soy sauce
1 tblsp granulated garlic
1 tsp. paprika
1 bunch swiss chard (or other dark greens), cleaned and torn in medium pieces
1) Put everything but the chard into a 5 qt. dutch oven and simmer with the lid on. After 1/2 hour, add chard (put lid back on) and simmer another hour. Kill the heat and eat, baby. Be sure to mix your greens into the peas! Drain any excess liquid before refrigerating, though feel free to leave a little.
For some reason I didn’t get a lot of good photos of these… I must have been too excited to get ‘er done. These are really easy, and according to my friend Nathan, the best macaroons he’s ever put in his face (he’s not gluten free, by the way). These were modified from a recipe I found in a Better Homes and Gardens cookbook.
5 1/3 cups sweetened flaked coconut
1 1/3 cups granulated sugar
1/3 cup coconut flour
1/3 cup potato starch
1 tsp. xanthan gum
1/2 tsp. salt
8 egg whites
1 tsp. almond extract
1) Preheat your oven to 325 degrees.
2) In the bowl of your stand mixer, combine sugar, flour, starch, gum, coconut, salt and extract. Add egg whites, one at a time and fully integrate before adding the next. I used a scoop with a 1 1/2 inch diameter to scoop and pack my macaroons, but you could use anything, even a kitchen spoon, if you don’t care about making them really round.
3) To use the scoop method, use a spatula to get all the batter on the bottom of your workbowl, then scoop from the bottom to the top of the bowl, compressing as you go. There should be a little bit of batter oozing out (not a lot!). Push your scoop against your ungreased cookie sheet as you scoop and that will help keep the shape. This will take some practice. I’ve also seen people pipe them, but I’ve never tried it.
4) Bake in your oven for 20-25 minutes, or until they start to brown on the top. Allow them to sit on the sheets for 5-10 minutes to set up and then move to a cooling rack until fully cooled.
*** To make chocolate macaroons, add 1/4 cup of dutch process cocoa and 2 tblsp. of the liquid from marascino cherries to the batter before the egg whites (it will be a little bit stickier, but won’t make a huge difference). I topped mine with marascino cherry halves before I baked them. The picture shows one batch of 1 1/2 inch macaroons. ***
Here at Ye Olde Gluten Free Blogge, the holidays are always killer. We’re busier than ever and have less and less time to get more and more things accomplished. Now that they are over, I’m posting some of my better finds/creations. I hope you enjoy!
For the most moist turkey you’ve ever had in your life, a brine is necessary. On Good Eats, Alton Brown discusses what a brine actually does: when the salt in the brine starts to permiate the turkey in order to balance osmotic pressure, it takes other stuff in with it, like liquid and flavor. Here’s how I do it.
Ingredients (Part 1):
1 turkey breast, bone-in (7-10 lbs)
1 lb. table salt
1 lb. brown sugar
water (a whole lot!)
Directions (Part 1):
1) After thawing your turkey breast (or buying fresh), remove the bags from the cavity and toss them in the trash can.
2) In bowl, bucket or sink large enough to submerge turkey breast, put salt and sugar. Fill about 1/2 way with cool water and stir until salt and sugar are mostly dissolved. Put in turkey, meat down (or however it will fit best, but be sure the meat is submerged) and fill the rest of the way with water. Try very, very hard to cover the breast. However, if it can’t be done, be sure that the meat part is submerged. The side with the cavity is mostly skin and nasty, so it’s not the end of the world if it sticks out a bit.
3) Allow to brine about 6 hours. Much longer and you risk the cold water getting too warm. It will be plenty long, I promise. If you have a cat who has a bad habit of trying to steal meat twice his size, be sure to put a heavy pot lid on top or be prepared to watch your brine!!!!
Ingredients (Part 2):
1 or 2 onions, cut into wedges
2-4 apples, mixed varieties, cut into wedges
3-4 tangerines, wedged and skin-on
3-5 ribs of celery, trimmed to fit in and around turkey
peppercorns, to taste
granulated garlic, to taste
fresh rosemary, to taste
fresh thyme, to taste
1 cup warm water
high smoke point oil (corn, canola, peanut, etc… whatever you’d use for deep frying)
Directions (Part 2):
1) Remove turkey breast from brine, turn cavity down and allow to drain, 5-10 minutes. Preheat oven to 325 degrees F.
2) Pour 1 cup warm water into a 12-inch cast iron skillet (please use cast iron, you’ll thank me later). Place turkey breast cavity up (meat down) in the skillet. Stuff about half of your veggies, fruits and seasonings into the cavity (do the best you can). Layer the rest around the turkey in the skillet. It really will all fit. Rub all your exposed breast parts with your oil. Poke an oven-safe thermometer into the center of the deepest part of your turkey, taking care not to touch the bone (it will throw off your reading). Tent with foil to prevent burning (not shown) and slide into oven.
3) When thermometer hits about 150 degrees F, remove turkey breast from oven. Allow to rest for at least a half hour (carry-over will continue to cook the breast for a little bit and make sure it gets to a safe 160 degrees F).
4) After turkey breast has rested, remove to a large cutting board (preferably over the sink to contain the mess) and carve. I always pull off the skin and toss it into a LARGE stock pot and do the same with any meat I don’t like the looks of and, of course, the carcass.
5) Put about a cup of water into the stock pot, clamp a lid on and let it simmer for 2-4 hours or until the bones are thin and break easily. Strain out the bones and skin and things, let cool and store in freezer for delicious turkey stock.
6) While you’re doing the stock, you might as well take that cast iron skillet full of turkey juice and goodies and put it over medium heat. Simmer it down until the veggies and fruits practically turn to mush. Strain them out and put the juice back on the stove. Salt if needed and thicken with a little corn starch or flour. This makes excellent turkey gravy!!!!!!
I’m sorry to say it, but yes… it is another GF pizza crust. Celiacs, rejoice for I have made something of beauty. I’ve been fiddling with my soft buns recipe to try and make the rise more complete when I lucked upon something that made the best GF pizza I have yet eaten. Here it be.
2 oz pineapple juice
1 cup water (120 degrees F)
5 tblsp granulated sugar, separated
2 tblsp active dry yeast
1 cup potato starch
3/4 cup masa harina
3/4 cup sorghum flour
1/2 cup rice flour
1 tblsp xanthan gum
1/2 tblsp salt
2 jumbo eggs
waxed paper (not for eating)
1. For yeast slurry, add pineapple juice and water to a 2+ cup container. Add 3 tblsp sugar and stir well before adding yeast. Allow to proof up to 10 minutes, but if your yeast is happy, it should start making bubbles by about 3 minutes.
2. In the workbowl of your mixer, combine flours, starches, gum, remaining sugar and salt and fluff with paddle attachment. Add eggs one at a time and fully incorporate before adding the next. Last, add your yeast slurry.
3. Mix on med-low until the dough starts to climb the paddle. Switch to the hook and knead for 5-10 minutes, or until the dough all holds together and is annoyingly sticky. If your mix is too dry, try adding water a very, very little at a time (1 tsp. at a time is plenty) while you knead with the hook.
4. Measure out 8 1/2 oz of dough and stick it to some wax paper that’s about twice as long as it is wide. You’ll want to fold the wax paper over with the dough in the middle to roll out your dough (roll it between 1/8 and 1/4 inch). Leave your waxed paper packets out at room temperature for at least an hour (90 minutes is better) for the yeast to do its thing. It’s subtle, but I promise they are working! Toss your wax paper packets into the freezer for up to an hour or until the dough is easier to handle (it will never be easy to handle, so let that dream go). When it’s chilled, gently pull the waxed paper loose and deposit onto an appropriately sized cookie sheet or pizza pan.
5. I like to crimp the edge of my pizza dough over itself to make it sort of look like a real pizza. That’s optional, just watch for spills. Slip your **ROOM TEMPERATURE** shaped pizza dough into a 350 degree F oven for 20 minutes. Be sure to dock it (poke holes in it with a fork) or you risk explosion.
6. After 20 minutes, pull your crust and allow to cool enough to handle. Dress with your favorite sauce, toppings, cheese, tofu, gravy or whatever else floats your boat. Stick it back in that oven for 15 minutes (you didn’t turn it off, did you?). Allow pizza to cool at least 5 minutes before slicing.
Boys and girls, I have been working hard trying to figure out how to make soft buns that are pretty much perfect. In my strive for perfectionism, I had a breakthrough last night when the combination came to me in a dream (yes, I dream about baked goods… it’s a real problem). So, first thing this AM, I started working on this dough and here it is for you, for me, and for all of Gluten Free Kind.
4 ounces pineapple juice
1 cup water (120 degrees F)
5 tablespoons brown sugar, separated
2 tablespoons active dry yeast
1 cup potato starch
3/4 cup masa harina
3/4 cup sorghum flour
1/2 cup rice flour
1 tablespoon xanthan gum
5 tablespoons butter, separated and melted
1/2 tablespoon salt
flour, for dusting
1. Combine pineapple juice and water. Add 2 tblsp brown sugar and all of the yeast. Stir to combine. If you put the yeast in too soon, the mixture will be too acidic and it will kill them, so be careful. Be sure your yeast is proofing before moving forward.
2. Combine flours, starches and gums in the work bowl of your favorite mixer. Add salt, remaining brown sugar and 2 tblsp butter. Combine. Add egg and combine. Last, add yeast slurry and combine until dough starts to climb the paddle. Switch to your hook and knead for 8-10 minutes on medium.
3. Using approximately 5 ounce portions, portion out your dough a piece at a time onto a floured work surface. Work just enough flour into each piece to be able to work it without it sticking to you and work each into a ball. Place the balls on a baking sheet or in a baking dish and squish them until the are about 1/2 the height of the “ball.”.
4. Cover with a moist towel and allow your buns to rise for at least 90 minutes. Set your oven to 350°F.
5. Brush on remaining butter and sprinkle on any toppings you like. I like sesame seeds. Bake uncovered for about 50 minutes or until they are showing really nice color and both the tops and bottoms look done. Allow them to rest for 15 minutes to set their insides.
Bakery buns raw!!!
6. Slice down the middle and have a sandwich. After all, you deserve one. These are also nice toasted.