GF Hot Wings

GF Hot Wings

So I.m sitting around and I realize it been a long time since I have had some chicken wings. Even longer having home-made hot wings. So I gave it a try.

There are none left.

Went local grocery store and bought 2 packages un-trimmed chicken wings - $3.00

Flour mix -

1/2 c white/brown rice flour

1/4 c arrowroot flour

1/8 c sorghum flour

1/8 c tapioca starch flour

1/4 t xanthan gum

1 T paprika

1 T salt

1 T pepper

1/2 t cayenne

Mix together

1.) Rinse the chicken wings and cut into wings and drummets. (reserve wing tips for stock)

2.) Toss the chicken pieces into the flour mix and toss to coat. Cover and refrigerate for 60-90 minutes.

3.) Bring Canola or other oil up to about 375 F

4.) Remove chicken from flour and gently shake to remove the excess. Place in not oil and heat until cooked through, 10 minutes or until the brown.

Place on a paper towel to drain extra oil.

5.) Toss with favorite sauce.

BBQ Sauce

Vinaigrette

Hot Sauce

Buffalo Wing Sauce

1 stick of butter

2 oz Hot sauce

Salt

Pepper

Garlic Powder

Onion Powder

Put all ingredients into a sauce pan and melt.

Stir and transfer to a large bowl toss wings to coat.

GF Chicken Marsala simple

GF Chicken Marsala

Very easy recipe for Marsala sauce.

1.) Take some of the drippings from the roasted chicken and heat in a sauce pan.

2.) Add some Marsala wine, cook to remove the alcohol and reduce slightly.

3.) In a separate container (a coffee cup works great) make a slurry of cool water and arrowroot flour.

4.) Slowly pour in some slurry while stirring with a wire whip.The gravy needs to be just off the boil to prevent lumps.

Heat and return to a boil while stirring looking for the right consistency.

GF DF CF Orange sauced Smoked Duck Breast

GF Orange wine sauce

In the same pan that was used to render the fat from the duck breast, deglaze with white wine.

Add some roughly chopped oranges, lemon juice, orange zest, agave, salt and fresh thyme. Strain through a fine meshed strainer. Put back into pan.

Make a slurry out of 1/2 cup of water and 2 Tablespoons of arrowroot and 1 Tablespoon of rice flour.

Pour into sauce (make sure the sauce is not boiling) whip constantly, bring back to a boil, desired consistency will be achieved quickly.

Gluten free pizza wins international pizza contest

Gluten free pizza wins international pizza contest

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Guest Post: Kathryne Pirtle on Celiac Disease, Nutrient-Dense and Traditional Foods, and Dr. Weston A. Price

Guest Post: Kathryne Pirtle on Celiac Disease, Nutrient-Dense and Traditional Foods, and Dr. Weston A. Price

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DF Maple Glazed Carrots

DF Maple Glazed Carrots

1 T Ghee/Clarified butter
2 T Pure Maple Syrup
1/4 c apple or orange juice
1/2 t ground cinnamon or to taste
Dash of fresh ground nutmeg
1 pound of baby carrots or grown up carrots peeled and cut the size of french fries

1.)Heat ghee, syrup, and juice in wide skillet over a medium flame. Sprinkle in the cinnamon and nutmeg. Stir in the carrots. Cover and cook until the carrots are tender but crisp over a medium-low flame. Al dente. 10-15 minutes

2.)Uncover and raise the temp up to medium-high until liquid has thickened and glazed the carrots.

Enjoy

GF Quinoa Pilaf

GF Quinoa Pilaf

2 cups Chicken Broth

1 cup of quinoa rinsed

1/2 cup frozen peas

1.)In a 2qt sauce pan start the chicken broth on a high flame and add quinoa.

Once boiling, reduce to a simmer and cover.

2.)Simmer until most liquid is absorbed, low flame.

3.)Remove from heat and stir in peas.

4.)Let rest until peas are warmed.

5.)Fluff and eat.

GF Breaded Pork Cutlets

Tonight we had some wonderful Breaded Pork Cutlets GF of course.

GF flour mix
1/2 cup brown/white rice flour
1/4 c sweet rice flour
1/4 c tapioca
Salt
1/2 t Thyme
1/2 t Oregano
1/2 t White Pepper
or to taste.
Could add some cayanne but I needed to avoid peppers due to allergy.

2 Eggs Beaten

8-10 3/8"-1/2" thick Pork Cutlets or in my case 1" thick boneless pork chops split in half.
Canola oil or Ghee (clarified butter)


1.)Pat cutlets dry season with salt and pepper, drege in flour mix, then egg, then back to flour.
Place in hot fry pan coated in some oil, cast iron if available.
2.) Cook on one side and flip with a spatula to brown the other side.
165 F internal temp and your done.

Deglaze pan with some Reisling and lemon juice, add a cup or so of chicken broth and using a metal whip stir until slighly thickened.
Wonderful pan gravy for your cutlets.

Apple Crisp

Let make the most wonderful apple crisp.

4 lbs of apples-peeled, cored, thinly sliced

3 0z sugar

2 oz lemon juice

8 oz canola oil

12 oz brown sugar

1 1/2 - 2 t cinnamon

12 oz GF flour mix

(6 oz brown rice flr, 3 oz tapioca flr, 3 oz arrowroot flr, 1 t xanthan gum)

1.)Toss the apples gently with the sugar and lemon juice.

Spread evenly in a 12"x20" jelly roll pan.

2.)Rub the oil, brown sugar, cinnamon, and flour mix until well blended and crumbly.

3.)Sprinkle evenly over the apples.

4.)Bake at 350 F for about 45 minutes, until the top is browned and the apples are tender.

It should be bubbling.

Enjoy it while it lasts.

Additional ingredients

With the apples you could add cranberries, blueberries, raisins (soaked first)

GF Oats could be added as well to the dry mix

GF DF Blueberry Muffins

Perfect Blueberry muffins. Soft, spongy, insides. With a wonderful struesal topping.

2 cups Brown Rice Flour
1/2 cup Arrowroot Flour
1/2 cup Tapioca Flour

Take 2 cups of this mix
2/3 c sugar
1 T baking powder
1 t baking soda
3/4 t xanthan gum
1/4 t salt
1/4-1/2 t nutmeg
1 1/2 c blueberries
1/2 c rice milk
2 Large eggs
1/2 c canola oil
1/2 t pure vanilla extract

Streusal Topping
1/2 cup of flour mix
1/3 c brown sugar
1/2 t cinnamon
1/4 t xanthan gum
3 T canola oil or clarified butter
Mix dry ingredients and add oil. Stir until all dry ingredients are moistened. Break into small pieces with a spoon.

1.)Preheat oven to 375 F. Position rack in center of the oven. Grease muffin tin with oil.
2.)Mix flours, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in a large mixing bowl. Add blueberries; stir to coat evenly.
3.)Combine rice milk and oil in a small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just blended.
4.)Fill muffin pans 2/3 full. Sprinkle top with streusal topping. Bake 18-25 minutes until light golden. Remove muffins from pan after a 10 minute rest. Serve warm or store for later, if there are any left!!!!!

GF Corn Free Baking Powder

Here is a simple substitution for GF Corn Free Baking Powder.
1 teaspoon of "regular" baking powder = 1/2 teaspoon cream of tartar + 1/4 teaspoon of baking soda.

For a larger quantity
1 cup of Cream of Tartar
1/2 cup Baking Soda
1/2 potato or tapioca starch. (keeps things seperated and clump-free

http://www.specialgourmets.com

http://www.specialgourmets.com

GF DF Potato free Blueberry Scones

What a treat, waking up to the smells of freshly baked blueberry scones on a Saturday morning.


Here is the recipe:

Blueberry Scones
1/2 c rice milk
1/2 c blueberries
1 c rice flour
1/2 c tapioca starch flour
1/4 c sweet rice flour
1/4 c glutinous/sticky rice flour
1 T cane sugar
1 T baking powder
3/4 t xanthan gum
1/2 t salt
5 T clarified butter or canola oil
2 large eggs

1.)Preheat oven to 425 F. Position rack in the center of the oven
2.)Combine rice milk and blueberries in a small bowl and set aside.
3.)Combine dry ingredients in large bowl of electric mixer. Turn mixer on low and add cooled clarified butter/oil until it resembles a coarse meal. Put mixture in a small bowl and set aside.
4.)Beat eggs on med/high until very light and foamy. Add milk and flour mixture all at once and mix with the paddle attachment for 1 minute on medium-low. Lightly flour your hands and remove the dough from the bowl and place on a lightly floured surface. Pat and form into a 1" thick rectangle. With a sharp knife or razor dusted in rice flour, cut the dough into triangles.
5.)Place on a non-stick baking sheet. Turn oven down to 375 F and bake for 25-30 minutes or until golden brown and cooked through. Serve warm.

NOTE: Substitutions:

Raisins-Blueberries

1/4 c sweet rice flour and
1/4 c glutinous/sticky rice flour
for 1/2 c potato starch flour

Rice milk-Cow's Milk
Clarified butter/oil-Unsalted butter.

Girls Day Out Tea Party

Girls day out tea party for the Girl Scouts of Greater Chicago and Northwest Indiana, Hub City Girl Scouts.
I have been invited to help with the food and provide the GF DF foods for the event.
They have quite a menu planned. Ill post the menu items later.
How nice it will be to provide the children/mothers with food they can enjoy.
Need to work on recipes that will produce smiles.

Farms gearing up for the season :: Lifestyles :: Post-Tribune#Comments_Container

Farms gearing up for the season :: Lifestyles :: Post-Tribune#Comments_Container