Sweet Potato Chips

Potato allergy, Soy allergy, Peanut, Corn.....

Get a mini deep fryer and fill it with Canola oil.

Set it to 335F and get out some Sweet Potatoes.

Ingredients:
Sweet potatoes
Salt
spices if desired
Deep fryer
Canola oil
Mandoline slicer

Wash the sweet potatoes and peel them.
Slice them on the thin setting of your slicer or about 1/16 - 1/8 inch thick

Remove the basket from the fryer and add roughly a cup of sweet potatoes and slowly lower into the hot oil. There is a lot of moisture in sweet potatoes so the will be a lot of bubbles when they first start to cook.
Using a metal spatula gently stir to ensure the slices do not stick together.
Watch carefully as the slices turn darker, remove from the oil and dump into a large Stainless bowl and toss with salt. Enjoy.

GF Chicken Tenders

Welcome again to the wonderful journey of GF cooking. Lest take a turn making Chicken Tenders like mother used to make. (minus the bleached AP flour) Popeye's Move over, KFC should stand for Kyle Fouch's (Chickpea) Chicken

Chickpea Chicken Tenders

Here we are working with a standard breading procedure.

1 1/2 pounds od boneless chicken breasts
2 eggs beaten until no longer stringy
Flour mix ( 2 cups of chickpea/garbanzo bean flour and 3/4 cup tapioca starch flour)
Herbs and spices - 1 T Salt, 1 T black pepper, 1T various herbs ( oragano, basil, parsley) 1t white pepper, cayenne as needed.
Set deep fryer filled with canola oil to a temperature of 335 Degrees
Mix flour and herbs and spices together and put in bowl.
Cut chicken breasts into cubes for nuggets or strips for tenders.
Dredge chicken in flour mix and shake to remove excess flour, then dip into egg mix. Let it drip slightly then place into the flour mixture and gently shake to fully coat the chicken.
Set aside on a dry baking sheet.
Repeat until all chicken is complete.
Lift basket from the hot oil and place an appropriate amount for the size fryer you own. Slowly lower the chicken into the fryer.
Cook until an internal temp of 165 degrees or until chicken floats.
If you are unsure if the chicken if totally cooked, bake in a 350 F oven for 10 minutes after frying.
Once all the chicken is completed get out the ranch and BBQ sauce and enjoy. They will become a family favorite and the kids ( and GF grown-ups) will be coming back, begging for more.

GF DF Roux (Corn-free too)

Make enough to have extra on hand for soups, gravies, etc...
Ingredients:
1 pound of Clarified Butter
1 1/2 cups rice flour
1 cup tapioca starch flour

Melt 1 pound of unsalted butter on low heat until the solids separate. Skim off the scum on the top. Carefully pour the clarified butter from the pan leaving the solids on the bottom.

Let cool slightly.
Add the flour in small batches mixing with a wire whip until thoroughly incorporated. The mixture should be rather thick almost like a thin dough.
Cook over medium heat. This cooks off the starch in the flours.
The roux will not brown as much as a standard roux. Mix with a spatula as heating to prevent globs from forming.

Once cool, your roux is ready for use.

Remember: Cool Roux - Warm Liquid *****OR***** Warm Roux - Cool Liquid
Never combine them at the same temperature, this makes lumps

Roux for U

Roux is a simple way of thickening a sauce or soup.

A roux consists of equal parts, by weight, fat and starch mixed together and cooked slightly.

4 oz clarified butter, oil, rendered chicken/beef fat
4 oz flour - 2 oz rice flour, 1 oz tapioca starch flour, 1 oz sorghum flour, 1 teaspoon xanthan gum

Melt the fat, whisk in the flour until a consistent paste texture is formed. Cook it slightly while constantly stirring. It will turn a light brown color if left to cook. A lighter color is needed for chicken and dumplings.

To use a roux, Add a cool roux to a hot, not boiling, liquid - Add a hot roux to a cool liquid.
Never add a hot roux to a boiling liquid. This is a recipe for lumps.

Tipsy Gourmet Chicken and Dumplings only GF/DF

Chicken and Dumplings GF, DF, CF,

Tipsy, this is my style of "comfort food"!!!!

Lets try it home cooking style and provide a meal for people who are Gluten Free.

Ingredients: Chicken
1 Whole Chicken
3 Stalks of Celery, trimmed and cut into 1/2" pieces
3 Carrots, peeled and cut into 1/2" pieces
2/2 Onions-large, roughly chopped
2 Bay Leaves
GF roux
1 teaspoon dried thyme
2 Tbsp dry sherry
1/4 cup fresh parsley
Salt
pepper

Ingredients: Dumplings

2 cups Rice Flour
1/4 cup Sorghum (sweet rice) flour
1 1/2 teaspoons Xanthan gum
1 teaspoon salt
5 eggs
3/4 cups water
1 teaspoon parsley

Place the rinsed chicken into a large pot of cold water. Place it over high heat. When it comes to a boil, reduce the flame to create a simmer. Skim the impurities that rise to the surface. After 1 1/2 hours remove the chicken and let cool slightly before removing all the meat from the bones.

In the pot of stock, put the celery, onion, and carrots simmer for 15 minutes, remove the vegetables.

Prepare the dumplings by mixing the dry ingredients. Then adding the beaten eggs, and water.
Mix with a rubber spatula. Place dough on a plate and spoon in bite sized dumplings into the stock. This process should be done in 2-3 batches. Remove each batch as the dumplings are cooked and have risen to the top. Remove all dumplings.

Add the GF roux to the stock to reach the desired thickness, creating a Veloute.

Reintroduce the chicken, dumplings, and veggies to the Veloute.
Add the thyme and sherry.
Season with the salt and pepper.
Enjoy a meal with the comfort of knowing it is OK to eat.
At my table the Gluten eaters didn't know the difference. (except mom was eating the same thing as they were)

Contamination of Naturally Gluten-Free Grains: 2- Diet Blog

Contamination of Naturally Gluten-Free Grains: 2- Diet Blog

Special substitutions

Some people may ask why do I use certain flours in my recipes?
Allergies.
Regular Gluten-free mixes and recipes call for Rice, Potato Starch, Tapioca, Corn Starch, ect...
The allergies in my house contain Potato, Corn, Soy, Gluten (of course).
This has made it more difficult to bake allergy friendly foods straight from the books. Luckily for all parties involved, I am willing to experiment. Most of the time with success. I we were able to create breads and pastries from Potato starch, why not tapioca. Oops, tapioca starch alone makes for a sticky, gluey mess. Experimentation. Fun. Love for feeding people who can not eat commercially available food, or foods from special cookbooks. My recipes might not be for all, but send me a message and I can help with substitutions for your special requirements