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Recipes

Nilufer’s Khtichri – a rice pilaf

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This recipe is shared by Nilufer C. She says:

The traditional Indian khitchri is a combination of rice and moong daal cooked together. The following version is a Parsi style khitchri (yellow rice) made without the daal and eaten at least once a week with different curries, sauces and accompaniments.

Ingredients :
1 small onion
1 tablespoon cooking oil
1/2 teaspoon cumin seeds
3-4 peppercorns
3-4 cloves
2 whole cardamoms
1 stick cinnamon
1 cup rice
2 cups water
salt to taste
1 teaspoon turmeric

Sauté onion in a 4 quart pot till golden brown. Add cumin seeds, pepper corns, cloves, cardamom seeds and cinnamon. Sauté for about 1 minute.

Add rice, water, salt and turmeric. Stir and bring to a boil. Remove from stove and place covered in preheated 300 degree oven for about 20 minutes.

If desired remove pepper, cloves, cardamom, and cinnamon stick from ice before serving. (Serves 4)

Gf-Zing! notes: If you don’t have turmeric, you can try using a couple of gluten free bouillion cubes in place of the salt. The dish cooks nicely in a Corningware casserole with a glass lid. When you lift off the lid, the delicious aroma of the rice will bring everyone to the kitchen asking what is for dinner! Also, this dish can take longer than 20 minutes to cook, depending on the type of rice you use (basmati for example,) and the temperature of the water.

We have served this rice with a French-style pot-roasted chicken, a braised cabbage in a German style, and an Italian Chianti – the mulit-culti combination was outstanding.

Creamy Lentil Soup with Curry and Chipotles

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This mulligatawny style soup is gluten free, dairy free and vegan. The recipe has been developed and tested for the gluten free community by Gf-Zing!

1 Tablespoon vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon gluten free homemade chipotle chiles in adobo sauce
1 Tablespoon gluten free curry powder
1 teaspoon gluten free turmeric powder
2 stalks of celery, diced
1 or 2 carrots, sliced
2 potatoes, cubed
1/4 cup gluten free ketchup
1 quart water
1 can coconut milk
1 cup dry brown lentils
1 teaspoon salt, or more, to taste

Briefly fry the onions, garlic and ginger in the oil until soft. Add the curry powder and the turmeric and stir to coat the onions. Add the rest of the ingredients except the salt, and simmer uncovered for a half hour. Taste the soup. Add the salt, cook over low heat for 15 minutes more, and serve.

Make sure that all your ingredients are gluten free!

Genuine Bavarian Gluten Free Toast Bread

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This bread does not try to be fluffy or soft. It is like the traditional Bavarian square, thinly-sliced whole-grain breads that are made from wheat or rye, but it is made from rice, corn, millet etc. It is pleasantly sour, with both the aroma and taste of a sour-dough bread. Once toasted, it is excellent for spreading with Eggplant Caviar, Chicken Salad, Egg Salad, or smoked fish. It is most likely to appeal to adults, because of its sourness.

It is a very superior gluten-free bread product, and one which fills a tremendous void for the gluten free community. Update 2011: the bread products from this company contain lupine flour.  Please check with your doctor to verify whether you should eat lupine flour.

To find out where to obtain this bread in the United States, contact the importer:

R & R Export-Import Specialties
PO Box 7667, Nashua NH 03060
(800) 818-7729

Note: Here at Gf-Zing! we do not verify the gluten-free status of any product. We rely on the manufacturers to declare the status of their products. It is up to the reader to check labels, and to verify that the products they consume are safe for them to use.

Eggplant Caviar

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When this recipe first came to our attention, in the 1970s, the instructions called for cooking the mixture for two hours in a covered pan over very low heat. Over the course of time, the hybridization of eggplants and the introduction of hotter stove burners have necessitated some changes. The recipe is presented here in its original form, with recommendations for modern cooking methods. The recipe has been tested for the gluten free community by Gf-Zing!

1 medium eggplant, peeled and chopped in 1/4″ cubes
1/4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 can gluten free stewed tomatoes (14 ounce size)
2 Tablespoons gluten free tomato paste (optional)
1 Tablespoon sugar
1/2 teaspoon salt
freshly ground black pepper
the juice of a half or a whole lemon

Fry the eggplant in the olive oil in a heavy-bottomed non-stick frying pan (12″) until soft, about ten minutes. Mash with a potato masher, then add the rest of the ingredients except for the lemon juice. Do not add the lemon juice yet.

Add the rest of the ingredients and cover the pan. Reduce the heat to the lowest possible setting and cook for 2 hours, watching carefully so it doesn’t burn. A heavy pan is necessary. When it is just starting to stick to the bottom of the pan, it is done cooking. Add the juice of 1/2-1 lemon, to taste. It should be somewhat tart.

This mixture is typically spread on “black bread” or Westphalian pumpernickel. For the gluten free community, try to find “Genuine Bavarian Gluten-Free Toast Bread” which is distributed by R & R Export-Import Specialties, PO Box 7667, Nashua NH 03060. (800)-818-7729.

Notes for modern cooks: If you have a stove that has hot burners, you can stir-fry the mixture for about 20 minutes, stirring constantly, until it starts to stick to the pan. The flavor will not be quite as intense as the old-fashioned low-heat method achieves, but it will be perfectly acceptable. If the eggplant seems to become soft and mushy quickly during the initial frying, this should be a clue that you need to cook the mixture for less time than two hours. Thirty years ago, the eggplant cubes could stand up to quite a bit of cooking and maintain their structural integrity but somehow the modern hybrids seem to disintegrate quickly.

Mostaccioli – an Italian nut cookie

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1 cup hazelnuts
1 cup walnuts
1 Tablespoon gluten free unsweetened cocoa powder
1/2 teaspoon cinnamon
1/8 teaspoon cloves
a pinch of salt
1/3 cup gluten free flour mix
1/3 cup honey
1 egg white

Grind the nuts finely in a blender of food processor. Mix with the rest of the ingredients and form a sticky ball of dough.

Roll out the dough on a piece of waxed paper covered in a virtual snowfall of powdered sugar. Roll the dough until it is 3/8 inch thick, and make sure to keep a deep coating of powdered sugar so the dough doesn’t stick to the rolling pin or the counter etc.

Cut the dough in to 1 x 1 1/2″ bars. Transfer them to a well-greased cookie sheet. Bake at 275 degrees, about 25-30 minutes or until they appear dry. Transfer to drying racks and cool completely. Place the cooled cookies on waxed paper and drizzle them with icing.

Icing:

Mix 1 Tablespoon of egg white, 1/2 cup powdered sugar, and 1-2 Tablespoons of gluten free orange liqueur to make a thick but drizzly icing. Not too thin. Add more liqueur or more sugar as needed to achieve the right consistency. Drizzle attractively on the cookies. Allow to dry completely before storing the cookies in an airtight container with waxed paper between the layers of cookies.

Note: Make sure the nuts are fresh, as the freshness of the nuts makes the flavor of these cookies. Rancid nuts are not good.

Make sure all of your ingredients, including spices, are gluten free!

The Gravy Problem

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2010 Update –

The immersion blender is the modern GF cooks best friend!  When your gluten free gravy lumps up, as it may, take out that immersion blender that someone gave you at the holidays, and follow the directions carefully.  Following the directions, you can blend the gravy without splattering the whole kitchen!

If all you have in the cupboard is some mochiko (sweet rice) flour for thickening, take heart.  Go ahead and follow an old favorite recipe for gravy, using equal parts of butter and mochiko. For example, you might melt 3 Tablespoons of butter and stir in 3 Tablespoons of mochiko.  Then, you start adding your stock, stirring slowly.  Suddenly, the whole thing goes lumpy and you fear disaster!  No worries! Here’s where you transfer the mess to a deep bowl, use the immersion blender (magic occurs), then transfer the mixture back to the cooking pot and continue whisking in stock. Presto, the mixture is a nice smooth gravy.  You can use the same trick when making macaroni and cheese, by the way.

—and now, the original article from 2005:

The annual holiday dilemma is – how do you make a gluten free gravy that is not reminiscent of glue, or perhaps paste?

There are several methods that work well, and Gf-Zing! has tested several options for the gluten free community.

First, let’s talk about the gourmet version. Here, you add a reduction or a ‘gastrique’ to the stock, and thicken the gravy with arrowroot. It is more of a sauce than a gravy, but will be delicious. You may want to increase the quantities to produce more gravy!

Degrease the pan juices from the roast bird. To the remaining juices, add 2 cups of hard cider (or 1/2 cup white wine) and reduce by heating – reduce it down to just 1/4 cup or a few tablespoons. Add 1 1/2 cups of stock, and reduce this mixture down by one third.

Mix 1 Tablespoon of arrowroot or cornstarch with a little stock and add it to this remaining sauce gradually, stirring constantly. Heat until thickened. Add salt and pepper as needed, and strain the sauce before serving. You may add currant jelly, as well, a few tablespoons, and a few tablespoons of fresh butter, to enrich the sauce.

You can make a similar sauce using a french ‘gastrique.” For this, you cook 1/4 cup of white sugar with 1/4 cup of red wine vinegar in a 2-quart saucepan until it caramelizes into a brown syrup – this will be thick, and you don’t want it to burn so watch carefully. Next, add 1 1/2 cups of rich stock and a little wine if you like, while being careful not to be burned by spattering syrup! The caramelized vinegar and sugar is the gastrique that will make your gravy taste really good. Thicken as before, adding a mixture of 1 Tablespoon arrowroot mixed with enough water to make a soupy mixture, and cook until thickened. Refresh this gravy with a little butter, and add some salt and pepper as needed.

For a more standard gravy, use a gravy flour mix as follows:

2 Tablespoons brown rice flour
3/4 Tablespoon sweet rice flour (mochiko)
1 1/2 teaspoons tapioca starch
1/3 teaspoon of xantham gum

Mix these ingredients together thoroughly, and then use it in place of flour in your regular gravy recipe.  Give the gravy a zap with the immersion blender and you will have a typical gravy, maybe even better than a wheat-based gravy.

Make sure all your ingredients are gluten free!

Peanut Butter Rice treats – crispy style

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Gf-Zing! has developed and tested this recipe for krispy-style treats, gluten free and made with peanut butter for extra flavor.

3 cups crispy gluten free rice cereal
1 cup shredded coconut

1/3 cup light corn syrup (or part corn syrup, part honey)
1/2 cup brown sugar
3/4 cup gluten free peanut butter
1 teaspoon gluten free vanilla

Mix the rice cereal and coconut in a large bowl.

Mix the rest of the ingredients in a large, heavy pot. Bring just to a boil while stirring.

Remove the pot from the heat. Stir the hot mixture into the cereal and coconut. Dump this mixture into a greased 9×13 inch pan and spread out, using greased hands or a piece of wax paper so it won’t stick to your hands. Cool completely and then cut into bars.

Alternatively, when the mixture has cooled enough to touch, form it into balls or make little bird nests and fill each one with 3 gluten free jelly beans. Cool completely.

Make sure all your ingredients are gluten free.

Chocolate Pudding – dairy free also

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This recipe has been developed and tested for the gluten free community by Gf-Zing!

2 1/4 cups chocolate almond milk or gf rice milk
1/2 cup sugar
2 Tablespoons cornstarch
2/3 cups unsweetened gluten free cocoa or 3 ounces of unsweetened gluten free chocolate
1 large egg
1 teaspoon gluten free vanilla extract
1/4 teaspoon salt

Pour 2 cups of the almond or rice milk, 1/4 cup of sugar and the 1/4 teaspoon of salt into a large heavy pot. Bring to a boil and remove this from the heat. If using the unsweetened chocolate squares, break them up and add them to the hot milk mixture, to melt. If you are using the powdered cocoa, and want a more intense chocolate flavor, add 1 ounce of unsweetened chocolate here.

In a bowl, mix the remaining 1/4 cup sugar, the cornstarch and the cocoa. Whisk the remaining 1/4 cup of almond or rice milk into this mixture to make a smooth soupy substance. Whisk the mixture into the hot milk mixture and bring the combination back to a boil, whisking constantly so that lumps are not formed! Cook this for 2 minutes, stirring constantly, then remove from the heat.

In the same bowl where you mixed the cornstarch and cocoa up, whisk the egg until well beaten. Whisking constantly, add a ladle full of the hot mixture. Then pour the egg mixture into the hot mixture, whisking constantly. Cook the entire mixture over low heat, whisking constantly for 1 to 2 minutes, until it thickens. Do not boil. (If you are not confident about cooking homemade custard, you can do this part in a double-boiler, which will ensure that the mixture does not boil.) Add the vanilla last. Pour the pudding into a serving dish and chill. If you do not want a skin to form on the top of the pudding, place a piece of wax paper on the top and press it down to touch the surface of the pudding while it chills. Serve cold.

Kids like this pudding served with honey, believe it or not.

Use all gluten free ingredients!

Pumpkin Pie – dairy and gluten free

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This recipe has been developed and tested for the gluten free community by Gf-Zing!

A one-crust unbaked gluten free pie shell (9-inch deep-dish glass pie plate is perfect)

Filling:

1 can pure pumpkin (1 pound size – the “one-pie” size)
4 large eggs
2/3 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 1/2 cups almond milk

For a standard pumpkin pie, made with evaporated milk or heavy cream, the recipe would use fewer eggs. For this pie, which uses almond milk instead, more eggs are required to set the filling. This pie also includes less sugar than standard recipes.

Mix all the ingredients for the pie filling together with a whisk, electric mixer or food processor until thorouhly mixed. You can mix the pie filling in the same food processor that you mixed the pie crust in, and any left-over crust ingredients will just get mixed in to the filling with no ill effects on the pie.

Anyway, after the filling is thoroughly mixed, pour it in to the unbaked pie shell set in a glass pie plate. The filling will be quite thick and there will be enough for a deep dish pie. Bake in a preheated 425 degree oven for 10 minutes, then reduce the heat to 350 and bake for another 35 minutes or more, until the filling is set. If the pie is 9-inches and deep dish, it may take as much as an additional 20 minutes before the filling is set. To test the pie, dip a clean, dry, knife-blade in to the center of the pie. The knife should come out nearly clean, but little bits of filling clinging to the knife are ok. The top of the pie will start to crack.

Remove the pie from the oven. Cool completely. Pumpkin pie is an egg-based custard pie, so it should be kept chilled when not being served, and then brought to serving temperature.

If you prefer, you can use a one-pie can of squash, or 1 1/2 cups of home-cooked, mashed, drained pumpkin or winter squash (butternut, buttercup etc.). To use winter squash or sugar pumpkin, halve them and seed them, then bake or microwave until tender.  Finally, remove it from the skin, allow it to sit overnight, then strain it thoroughly to remove excess liquid.

If you don’t care about using dairy but want to use less fat, you can substitute 1 2/3 cups of 1% skim milk or gluten-free fat-free evaporated milk for the almond milk, and use 2 eggs plus 1/2 cup of gluten-free eggbeaters product for the eggs. Make sure the product is gluten free.
Make sure all the ingredients, including the spices, are guaranteed gluten free by the manufacturer. Certain manufacturers guarantee the gluten-free quality and accurate labeling of their spices. Read the internet gluten-free lists to find out which manufacturers are currently maintaining this level of quality.

The original concept of this recipe is from the Victory Garden Cookbook by Morash.  There, the recipe was a an old-fashioned winter squash pie, and called for milk or cream.

Baked Beans with Rum

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It is a common question – which brands of baked beans are gluten free? Which ones don’t contain meat? Well, if you make your own, the beans will taste better, and you will know for sure what’s in them!

2 Tablespoons oil
1/2-3/4 cup diced onion
2 cloves garlic, minced

2 cans (15.5 ounces each) gluten free Navy Beans

1/2 cup gluten free ketchup
1/2 cup rum (we used light rum)
1/2 cup dark brown sugar
1/3 cup molasses
2 Tablespoons gluten free Worcestershire sauce
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Fry the onion and garlic in the oil until soft. Mix the fried mixture with all the other ingredients in a large bowl – the mixture will be thin and soupy – that’s ok. Transfer the mixture to a baking dish (Corningware casseroles are perfect for this). Do not put a cover on the dish. Bake at 350 for one hour, stirring from time to time. Then turn the heat up to 400 and bake until the sauce has reduced and thickened to the consistency you prefer. Stir frequently during this part of the cooking (every ten minutes) as the sauce can go from thick to stuck-to-the-bottom-of-the-pan in very short order!

These beans are just delicious, and they smell great when they are cooking.

This is adapted by Gf-Zing! from a recipe from Lean Bean Cuisine, by Jay Solomon, 1995.

Make sure all your ingredients are gluten free.

Crab Cakes with Coconut

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These appetizer sized crab cakes are delicious and rich! People consume quite a lot of them. That’s why the recipe uses 2 pounds of crab meat. This recipe has been adapted for the gluten free community by Gf-Zing!

2 pounds fresh or canned gluten free crab meat (drained in a strainer) – about 1 quart
1 pound frozen grated fresh coconut (Asian grocery stores carry this product) – one package
7-8 cloves garlic, finely grated
3 Tablespoons gluten free Fish Sauce (check the label for wheat)
3 Tablespoons gluten free Oyster Sauce (choy sum)
4 eggs
freshly ground black pepper
cornstarch if necessary

Glutino brand corn and rice bread, made in to crumbs (for rolling the cakes in before frying)

Mix the crab meat, coconut meat, garlic, sauces and pepper, and eggs together. Do not break up the crab too much – leave some whole chunks in there. Make a mixture that can be formed in to small cakes. If the mixture is too wet, add up to 2 Tablespoons of cornstarch and some of the bread crumbs, until the mixture will form cakes.

Make bite-sized cakes from the mixture, – about 1 – 1 1/2 inches across, and roll them in the breadcrumbs and place them on waxed paper, ready for frying.

Heat some frying oil in a large pan until quite hot – 400 degrees, or prepare a deep-fryer. Be careful not to burn yourself! If you are making this dish for gluten-free guests, and you have used your deep-fryer oil for frying something else, change the oil before preparing this dish for your gluten-free guests. Don’t be shy about telling them that you used new oil – they will appreciate your care and concern!

Fry the cakes a few at a time until they are golden. Drain the cakes on paper towels to absorb excess frying oil.

Notes: Be careful to read the label on Thai or Vienamese Fish Sauce – some brands contain wheat. For oyster sauce, check the internet lists or your local store for the brands that assert that they are gluten-free.

Serve these cakes with Thai Sweet Chili Sauce (gluten free).

Make sure that all your ingredients are gluten-free!

Spice Rub for Turkey

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1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon paprika
1 teaspoon gluten free prepared mustard
salt
freshly ground pepper

For every 7-8 pounds of bird, mix up the above amount of herb mixture. Rub this mixture on the bird, and roast as usual. The herbs will season the drippings in the pan, and make for a more interesting gravy.

The paprika contributes to the attractive coloration of the roast. You can use this mixture for chicken and cornish game hens also.

The mixture comes from a recipe by one of our favorite cookbook authors, Perla Meyers. The original recipe, which includes a butternut squash and lingonberry sauce, is called Roast Turkey in Lingonberry Sauce, and can be found in the From Market to Kitchen Cookbook, 1979.

Make sure all your ingredients, including herbs and spices, are gluten free!

Sweet Potatoes with Apricots

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4 sweet potatoes or red garnet yams, cleaned, baked and peeled
1 Tablespoon gluten free frozen orange juice concentrate
1 Tablespoon dark brown sugar
salt
freshly ground pepper
1 egg
a very small amount of freshly grated nutmeg
1/2 cup dried apricots, diced and soaked in warm water for 1 hour and drained (discard the soaking liquid and keep the apricots)

Mash the sweet potatoes or yams. Add the rest of the ingredients.

Transfer the mixture to a buttered or greased casserole, (a shallow one is best so the mixture is not too thick and will heat quickly.) Bake for 25 minutes at 350, until slightly browned on top.

You can substitute other dried fruits for the apricots – cranberries, raisin, pears etc. or a combination.

This is based on a recipe in Casserole Cookery Complete, a cookbook from the mid and late-1950s.

Make sure all your ingredients are gluten free!

Sweet Potatoes with Pineapple and Cinnamon

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4 sweet potatoes or red garnet yams, cleaned and baked until soft
Gluten free crushed pineapple, drained
brown sugar to taste
salt
pepper
cinnamon to sprinkle on top

The amount of pineapple should be 1/2 the volume of cooked yams, approximately.

Peel and mash the sweet potatoes (if you can obtain canned sweet potatoes that do not have gluten, you can use them, but why not use fresh?) Add the crushed pineapple and as much brown sugar as you feel is appropriate. Add a little salt and pepper.

Place the mixture in a buttered or greased casserole, sprinkle gently with cinnamon.

Bake at 350 until heated through – if you use 4 yams, you would need to heat this casserole for 30-45 minutes, depending on the depth of the mixture in the dish.

Make sure that your spices are gluten free!

Gluten Free or GF Pie Crust

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We tried mixes, and recipes, and had almost given up on ever having a decent pie again, when we discovered this method for making gluten free pie crust. Let’s just mention that pie was one of the most important foods in our repertoire, and we used to be very proud of our pie crust, and then we entered the parallel universe of gluten free cooking, for medical reasons. We went in to pie withdrawal – depression, cold shakes, somber mood…..after all, what were we going to have for breakfast, if we couldn’t eat left-over pie?

Well, the news is good – you can have your pie and eat it too!

Use the Dream Pastry Recipe from Bette Hagman’s More From the Gluten-Free Gourmet. A very similar recipe is also called “Donna Jo’s pie crust” and is available on the internet. (Be careful about the recipes on the internet, which are sometimes missing key ingredients in the list of flours, such as the sweet rice flour, for example!) Of course, we don’t exactly follow the recipe anyway, so we have printed here the method we are using at the moment…..

We prefer the flavor of lemon juice to the flavor of vinegar, so we use fresh lemon juice in the recipe. Also, we use one stick of gluten free margarine and one of butter (we don’t like Crisco so much). Lastly, we sprinkle the top of a two crust fruit pie liberally with sugar.

To save time and aggravation when hand-mixing the pie dough, we use a large cheese grater to grate the butter into the dry ingredients. This makes it much easier to get the “lima bean” sized pieces of butter called for in the recipe. We have also used a Braun food processor to make this crust, and it was acceptable, you just have to be careful not to overmix the butter.

Here are the ingredients for one two-crust pie shell:

Dry ingredients:

1/2 cup tapioca flour (tapioca starch) – make sure this is the flavorless kind, not the fermented find
1/2 cup cornstarch
1/4 cup potato starch (katakuriko in Japanese stores – this is NOT the same as potato flour)
1 cup sweet rice flour (mochiko flour – not the same as white rice flour)
1 teaspoon xanthan gum
1/2 tsp salt
1/2 teaspoon sugar

Shortening:
1/2 cup gluten free margarine or butter
1/2 cup butter

(we use all butter)

Liquid ingredients:

1 egg
1 Tablespoon fresh lemon juice
1 Tablespoon ice water

wax paper
sweet rice flour to sprinkle on the wax paper
lots of sugar for sprinkling on the top of the pie

Put the dry ingredients in a bowl and mix them thoroughly with a fork. If you own a sifter, you could sift them together, but it is not necessary. Grate in the butter and margarine using a large cheese grater. Mix the dry ingredients and the shortenings up with a fork until the pieces of butter are distributed evenly – you don’t need to get the pieces of butter as small as they would be in a wheat crust. The size of “lima beans” may be a little large, but don’t go smaller than kidney beans! Anyway, mix up the liquid ingredients until well combined, then pour them in to the dry ingredients and mix together. Squish the dough into a ball and wrap it up to store in the refrigerator for one hour. (For the record, we have made this crust in the winter and gone straight to rolling it out, without refrigerating it. You wouldn’t do this when the air is warm in the summer, but it is ok to do this in the winter when it is cold.)

Divide the dough in half.

To roll out this crust, spread out a piece of wax paper, dust it with sweet rice flour or GF flour mix, or whatever comes handy, put one piece of the dough on top, sprinkle with more flour, spread another piece of wax paper on top of the dough, and roll out with a rolling pin. * The dough is now contained between two sheets of wax paper. Peel off the top piece of wax paper, flip the crust on top of the pie plate, adjust it to fit the dish and remove the other piece of wax paper. Your counter is clean, and your pie crust did not fall to pieces when you tried to put it in the pie dish! You rock!

Fill your pie, then repeat the pie crust rolling maneuver for the top crust. Cut pretty holes in the top crust before transferring it to the pie, if you wish. After putting the top crust on the pie, sprinkle the top crust liberally with sugar – maybe 2 – 4 Tablespoons! Cut steam vent holes in the crust, if you forgot to do it before, and then bake the pie. This crust gets nice and brown and crispy, and it has a delicious buttery flavor! You bake it as you would any other pie crust (about 50 minutes at 400 degrees, for a filled two-crust fruit pie.)

*Note about the rolling pin: We use a piece of dowel from the hardware store – makes a perfect rolling pin, and costs very little. The piece we purchased was being sold as “closet pole” and is 1″ in diameter and 18 inches long.

Some Pies to Try:

See this post for yet more thoughts on gluten free pie crust: Click here.

Make sure to use all gluten free ingredients!

Wild Rice in the Zojirushi Neuro-Fuzzy Rice Cooker

160 · · 4 Comments

All the websites say it is possible, even the Zojirushi website, but none of them tell you how! Well, here’s how you cook wild rice in the Zojirushi.

1 unit rice
rinsing water
additional 3 units of water

Allow a good 2 hours before dinner.

Rinse the rice by putting it in a bowl, filling the bowl with water, giving the rice a stir and then pouring off the excess water. Do this a couple of times.

Place the washed rice and 3 units of water in the Zojirushi, and use the menu setting button to change the setting to “brown rice.”

This rice will take a long time to cook, and should be allowed to sit in the cooker for quite a while before serving, to dry out some more. Using the extra water (3 to 1 ratio as listed) will make sure that the rice is fully cooked. Wild rice is not actually a rice, and it has a tendency to be served at an inappropriately crunchy stage – when fully cooked, the grains should have split open completely, and the insides will be an interesting translucent gray-white color. There will be a pleasant chewy quality to the brown part of the grain, but you won’t need to make a trip to the dentist after eating!

Chipotles in Adobo – homemade

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Many modern American recipes call for Chipotle Chiles in Adobo sauce – a tablespoon or two. Some of the best fusion cooking recipes include this flavoring. Unfortunately for the gluten free community, the canned chipotles readily available in supermarkets often contain wheat flour (weirdly, because there is no wheat flour in original Mexican recipes for this sauce.) Gf-Zing! has developed this good, gluten free recipe for this smoky, extremely spicy sauce, based on a number of recipes including some translated from Mexican websites.

The recipe presented here is a combination of the “best of” recipes for quick-cooking chipotles in adobo (adobados) from around the web. The original recipes can be time-consuming, calling for soaking the chilies in vinegar for four days, reducing large quantities of vinegar by boiling, or they may give instructions for a half pound of chiles! The following recipe will make a modest amount of sauce, enough for a small family. Store it in small containers in the freezer – we use 8 little take-out containers and put a couple of tablespoons of the sauce in each one.

1 ounce dried chipotles (this could be 8-12 peppers)
1/3 cup onion, chopped
5 Tablespoons gluten free cider vinegar
2 cloves garlic, sliced
4 Tablespoons gluten free ketchup
2 Tablespoons chopped roasted green chilies (canned)
1/8 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 peppercorn
3 cups water

Soak the chiles in boiling water to cover for one hour, to soften them up. Using the point of a small, sharp knife, make a slit in the side of each chipotle chili and remove the seeds and the hard stem end out of the chili. Be very careful, as you trim the chili peppers, not touch your face with your hands – these chilies are very spicy and the chemicals that cause the spice of the peppers (capsaicinoids) can burn mucous membranes. You may notice that breathing the vapors from the chilies may make you cough as well – so use good ventilation.

Put the chilies and all the other ingredients in a 2 quart saucepan and bring to a boil. Cover, reduce the heat to a simmer, and cook for 1 or 1 1/2 hours until the chilies are soft like overcooked peas. Keep an eye on things so the sauce doesn’t boil down too much. The total quantity of sauce, at the end, will be 2 cups. Put all of the sauce and chiles in the blender and puree completely. You may want to add another 1/4 teaspoon of salt and a pinch of sugar to adjust the flavors.

Store in small containers in the freezer.

If you take an interest in the huge variety of Mexican sauces, and you can read Spanish, try this website.

Make sure that all the ingredients, including spices, are gluten free!

Pineapple Fried Rice

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You can use almost any proportion of these ingredients, and throw in other things besides…..

3 cups cooked, cold jasmine or other long-grain rice, massaged to separate the grains of rice
1 large pineapple (peeled, cored and cut in chunks), or a can of gluten free pineapple chunks, drained
2 Tablespoons vegetable oil
1/4 cup peeled, sliced shallots
10 cloves garlic, chopped
1/2 pound shrimp, shelled and cleaned (optional)
1 1/2 teaspoons gluten free curry powder
1 red or green bell pepper, chopped
3 scallions, sliced
1 1/2 Tablespoons sugar
1 1/2 Tablespoons gluten free Thai Fish Sauce

Note: Read the label on the fish sauce. Some fish sauce companies include wheat, for unknown reasons, in fish sauce. Purchase a fish sauce that does not include wheat.

Prepare all your ingredients ahead of time, and get out the wok.

Heat the wok, and add the oil by drizzling it down the sides. When the oil is hot, add the shallots. Stir-fry the shallots until they are golden, a couple of minutes. Add the garlic and stir-fry briefly until it smells good. Add the shrimp and stir-fry until the shrimp are just turning pink – they don’t have to be finished cooking. Add the curry powder and stir-fry for 30 seconds. Add the pineapple, bell pepper and scallions and stir-fry until the pineapple is heated through, about 2-3 minutes. Add the cold rice and stir-fry until the rice is hot. Add the sugar and stir-fry for 30 seconds. Lastly, add the fish sauce by drizzling it down the sides of the wok into the rice. That’s it!

For gluten free curry powder, we make our own, using the recipe in Rebecca Reilly’s Gluten Free Baking.

You can add grated ginger, and chopped jalapeno peppers, or gluten free chili paste to this dish if you like things a bit spicier.

Make sure that all your ingredients are gluten free!

Herbed Hot Broth

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A nice bowl of highly flavored, steaming broth complements cold winter afternoons beautifully.

2 quarts gluten free chicken or beef broth
1/2 to 1 cup red wine (Chianti)
4 fresh tomatoes, halved
4 4″ sprigs fresh rosemary
4 4″ sprigs fresh thyme
4 large leaves of fresh sage
1 1/2 teaspoons ground cumin
3 bay leaves
10 peppercorns
3″ cinnamon stick
3 whole cloves
salt to taste
2 teaspoons of sugar, or to taste

Combine all the ingredients except the salt and sugar and simmer gently for 45 minutes. Remove all the herbs and pieces of tomato with a stainless mesh screen strainer (this strains out fine particles). Save the broth! Throw out the herbs and tomato bits. Season the broth with salt, sugar and freshly ground pepper. This is an old-fashioned bouillon, so it should be clear.

Serve hot!

Chicken Soup with Salsa and Lime

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Soup:

1 quart gluten free chicken stock
1 1/2 cups gluten free salsa
1/4 cup fresh lime juice (2-3 limes)

Add-ins:

2 cups shredded, cooked chicken
1 cup fresh or frozen corn kernels
1 cup cooked rice
1/4 cup chopped cilantro

Bring the soup ingredients to a boil. Add the “add-ins” and cook for 3-5 minutes. Season to taste with salt and freshly ground pepper.

Serve with avocado slices, gluten free sour cream (omit for dairy free), lime wedges and gluten free tortilla chips.

If using a pre-cooked chicken, make sure it did not include “an added solution” or a self-basting feature, as these added fluids can contain gluten.

Make sure all your ingredients are gluten free.

Chicken Salad, with Lemon Mayonnaise

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1 cooked chicken, removed from the bones and cut or torn into large chunks
1/2 cup gluten free mayonnaise
juice of 1/2 lemon
salt
freshly ground pepper
1/4 cup minced parsley
1/4 cup minced scallions or red onion
1 stalk of celery, chopped

Fold all the ingredients together in a bowl. Refrigerate until ready to serve. Adjust the seasonings, and add a very small pinch of sugar if you like.

If you prefer less onion, or don’t like bits of onion in your chicken salad, grate a little onion and let a few teaspoons of the juice go into the mixture.

Be sure to use gluten free mayonnaise – check the gluten free food lists on the internet or at your grocery store.

Honeydew Melon Chutney

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1 large honeydew melon, seeded, peeled and cut into 1 inch chunks.
1/4 cup pickling salt, plus an extra 1/2 teaspoon
2 cups gluten free cider vinegar
2 cups light brown sugar
1 teaspoon ground ginger
1/4 teaspoon crushed dried cayenne pepper
1/4 teaspoon whole allspice, crushed in a mortar and pestle
2 inches of cinnamon stick
1 cup chopped onion
1/2 cup EACH diced red and green bell pepper
1 clove garlic, minced or grated

1/2 cup dry currants
1/3 gluten free brandy

Soak the melon cubes in cold water to cover, with the 1/4 cup pickling salt, overnight in the regrigerator. The pickling salt is not iodized, so your pickle will not turn brown. Drain and rinse the melon in several changes of cold water.

Put the remaining ingredients (except for the currants and brandy,) in a large heavy pot and bring to a boil. Add the melon chunks and the currants and brandy, and simmer the chutney for nearly 2 hours, until it has reduced in volume by a half and thickened up. Do not cover while cooking. Store the chutney in the refrigerator. This chutney will keep for a long time.

Make sure all your ingredients are gluten free.

Turkey Stuffing with Prairie Bread

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For a half a loaf of gluten free Prairie Bread from Whole Foods Market, these are the amounts of other ingredients:

1 large onion, minced
4 stalks of celery, minced
6 cloves of garlic, minced
4 tablespoons butter
1 cup minced fresh Italian parsley
1 teaspoon dried sage, or sage and thyme
1/2 teaspoon freshly ground pepper
salt to taste
1 cup of chicken or turkey stock
1 egg

Fry the onion, celery and garlic gently in butter. Add the parsley, sage, pepper and salt and stir all together. Dice the gluten free bread up in 1/2 inch pieces. Add the bread to the vegetables in the pan. Mix the stock and egg in a bowl and add it to the pan. Stir gently just to mix, without breaking up the bread too much.

Grease a 2 quart ceramic or pyrex dish. Put the stuffing in the dish – it should fill the dish about halfway – not deeper. Put a cover on the dish. Bake at 400 degrees for 45 minutes until the top is starting to brown. Remove the top and bake for 15 minutes more. If you pack the stuffing too deep, it will turn to a sort of pudding, without distinct bread cubes, and be kind of mushy. If you want the separate cube look and feel, then make sure it is not packed too deep in the pan. You could use an even shallower dish, if you like, and cook it accordingly.

You can make this recipe using cinnamon raisin bread, but reduce the garlic to 3 cloves.

Update for 2010: You can also use Against the Grain rolls for making any normal stuffing recipe.  If you like, you can use a mixture of half Udi’s Bread and half Against the Grain Rolls.  Cut the rolls, or the rolls and bread, in to large cubes and toast in the oven for 20 minutes at 325.  The Against the Grain rolls will maintain their structural integrity and stand up to the liquids in the dressing, while the Udi’s bread will disintegrate somewhat.  The combination of the two textures works well together.

Make sure all your ingredients are gluten free.

New England Apple Pie

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Use the Dream Pastry Recipe from Bette Hagman’s More From the Gluten-Free Gourmet. We use one stick of gluten free margarine and one of butter. We use 1 Tablespoon lemon juice in place of the vinegar, for the flavor.

2-crust unbaked pie shell

8 apples – Use a mix of varieties like Northern Spy, a few Russet, Baldwin, Golden Delicious, a few Granny Smith and peel, core and slice them. Don’t use MacIntosh or Macoun varieties unless you use maybe only one of each – they don’t hold their shape when cooked and are better for making apple sauce.

1/2 cup dark brown sugar
1/2 cup white sugar
2 Tablespoons tapioca starch (available at health food or asian groceries)
1/2 teaspoon gluten free ground cinnamon

Line a glass pie dish with one piece of the pastry. Mix the apples with all the other ingredients until thoroughly mixed. Load up the pie shell with the apple mixture. Put the other crust on top, and cut several steam holes in the top crust.

Now, sprinkle the top crust with at least 2 Tablespoons of additional white sugar. Preheat the oven to 400 degrees. Place a cookie sheet as a drip tray in the oven to catch any overflowing juices.

Place the pie in the oven, above the drip tray. Bake for 50 minutes, and then check to see if the top is getting golden. The pie is done when the crust is becoming golden and the juices are starting to bubble up in a thickened sort of way. Some of the juices may be dripping over on the drip tray, and that is at is should be.

You can serve a slice of apple pie with cheddar cheese on the side, or melted on the top. That is always good. Also, you can serve pie for breakfast and it will be better for you than a sugary breakfast cereal – also, you will be happier.