That Good Salad (Gluten Free)

I found the original "That Good Salad" recipe years ago in a cooking magazine. It quickly became one of our family favorites, and truthfully one of the reasons that we started to eat "real" lettuce ("real" lettuces are the green varieties of lettuce rather than "fake" lettuce referring to iceberg lettuce). When I could no longer eat wheat - or rather when I decided that I would no longer eat wheat because I was sick of being sick - I forgot about this recipe. Then one day I realized that as long as I left off the croutons this good salad was gluten free.  Good salads do need a little crunch so I add variety to this salad by crumbling cooked gluten free bacon over it or adding Craisins (be sure to buy the name brand of this one or read packaging as there are gluten filled imitations), You can also add chopped nuts.

That Good Gluten Free Salad

Salad Ingredients:

1 bunch romaine or red lettuce - torn in bite sized pieces
1 large or 2 small chopped tomatoes
1/2 cup shredded swiss cheese
1/4 cup grated parmesan cheese

Dressing Ingredients:

3/4 cup vegetable oil
Juice of 1 lemon
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper

Instructions:

1. Combine dressing ingredients in a jar with a tight-fitting lid - shake well.
2. Combine salad ingredients
3. Pour desired amount of dressing over salad and toss. The rest of the dressing can be refrigerated and used later.
4. For variety crumble GF cooked bacon, nuts or Craisins in the salad.

Gluten Free Applecrisp

Do you remember asking your mom or your grandma how they made a certain meal and they told you to take "some" of this or a "pinch" of that? Well, I made up a pretty good topping that I have been using to make Applecrisp. I love Applecrisp, but the original topping has flour and oatmeal in it. I have heard that it is now safe to eat oatmeal, so I sampled some and it made me sick. I intend to try it again, making sure that I find certified "gluten-free oats" they cost about $10.00 a pound though. This gluten free Applecrisp topping is both gluten and oatmeal free. It contains a pinch of gluten free flour and some brown sugar and butter. This picture was taken before I baked it.

Gluten Free Applecrisp

Ingredients:

Apples
Sugar
Cinnamon
Brown Sugar
Gluten Free Flour or GF Biscuit mix (NO Fava bean flour!)
Butter

Instructions:

1. Peel, core and slice up 1 large pan of apples
2. Sprinkle the pan of apples with cinnamon and sugar. Probably about 2 tsps of cinnamon and a 1/8 to 1/4 cup of sugar
3. Mix equal parts of brown sugar and GF flour together - so I use 2/3 or 3/4 of a cup of each.
4. Melt "some" butter - somewhere between 1/2 a stick and 3/4 of a stick of butter, melted in the microwave
5. Stir butter into sugar/flour mixture. The mixture should look crumbly.
6. Crumble on top of apples
7. Cook at 350 degrees until the apples are soft and the top is golden brown, which I think is about 30 minutes.

Amaretti (Almond Cookies)

Kari and I spent some time this week making Amaretti cookies. We had two problems, blanching almonds and using a mortar and pestle to crush them. This is what we learned.

Blanching almonds: I didn't happen to know what blanched almonds were (peeled almonds). So, I looked up "How to blanch almonds" on the internet. It advised me to pour boiling water over almonds, wait for no more than one minute, pour the water off and then remove the almond skins. I assumed it would be easy, but it didn't seem to work. I had to use a knife to skin the almonds and couldn't believe that it should be such a difficult procedure. We then tried adding more hot water, which helped a little but not that much. Kari then remembered that blanching had something to do with plunging food into cold water once you heated it. So we put the almonds in a pan of water and let them boil for a minute and then plunged them into cold water. It worked! The skins practically fell off. Problem one was solved!

Mortar and pestle: The recipe asked us to place almonds with sugar in a mortar and pestle, like anybody has one of those in their kitchen (okay, okay, ya'll probably do but miss non-gourmet here does not). I tried smashing some almonds with the meat cleaver, but thought that would take all day. Kari suggested running them through the colander, which I didn't think would work. I had already spent far too much time on these cookies so we decided to try the blender. My husband came in at about this time and showed us some funny videos on youtube called. "will it blend". A mortar and pestle would cost less than this puppy, but if you ever want to blend a cell-phone I would purchase one. For the sake of Amaretti the cheap blender or a food processor will work fine.

These cookies did turn out quite well. They are hard cookies, naturally gluten free. They were good with ice cream and would be good with hot cocoa because you could dip them. Now that I know they can be made easily I will try them again.

Amaretti Cookies

Ingredients:
1 cup blanched almonds (see above for blanching instructions)
3/4 cup sugar
1 large egg white, lightly beaten
confectioners sugar - for dusting

Instructions:
1. Preheat oven to 250 degrees
2. Combine sugar and blanched almonds in a blender or food processor and mix well.
3. Add egg and mix some more
4. Roll into small balls - walnut sized
5. Place on greased cookie sheet or parchment paper
6. Sprinkle with confectioners sugar
7. Bake for 25-30 minutes, they should be light brown. They come out of the oven soft and then harden a little upon cooling
8. Store in a resealable plastic bag

Chex Chicken

I use to make this recipe for my girls when they were little. It is easy, crunchy and mmm mmmm good. It was a family favorite that fell out of favor - until Chex cereal became gluten free. Thank you Chex!

Chex Chicken

Ingredients:
Chicken
Egg
Oil
Chex Cereal, (I've used Rice Chex, Corn Chex and Honey Nut Chex)

Instructions:

1. Cut chicken breasts into two inch chunks (or so).
2. Whip the egg with a fork.
3. Dip chicken into egg and then coat with smashed Chex.
4. Heat an inch of oil in a frying pan.
5. Fry chicken for a few minutes on each side - until done
6. Drain on a papertowel

Sweet & Sour Barbeque Sauce

The thing about sauces is that some are gluten free and some are not, take soy sauce for instance. Soy sauce, despite the name is most frequently made out of wheat. There are brands whose main ingredient actually is soy, so either check your gluten free guide book or read the label carefully. You must have a bottle of gluten free soy sauce to survive this gluten free diet! Worcestershire sauce (however you say that) can also contain gluten. There are some packages that do proclaim to be gluten free. Vinegar is problematic to me, although I have read that most of it is okay, my stomach is not 100% convinced, so I personally try to stay away from "distilled vinegar" when possible. I choose red wine vinegar, cider vinegar and rice vinegar.

Sweet & Sour BBQ Sauce

Ingredients

1/4 Cup red wine vinegar
3 Tbs tomato paste
2 Tbs Soy sauce (GF)
2 Tbs Honey
1 Tbs Worcestershire sauce (GF)
1 garlic clove, minced
Salt and pepper

Instructions:
1. Have your children measure and mix all of the ingredients together (j/k, my son was reading over my shoulder)
2. Marinate chicken or other meat in this sauce for one or more hours
3. Cook on grill or broil as desired

Flourless Chocolate Cake

I have seen this particular recipe several places, so I am not sure who to give credit to.

Probably most of you know what a spring-form pan is. I didn't so the first time I tried this recipe I made it in an angel food cake pan and the dough leaked all over my oven. A spring-form pan has sides that can be removed from the cake when it is baked. So, after the dough incident, I purchased one. It is worth the investment. Be forewarned, do not put your hand under the spring-form pan while carrying it to the oven. Just hold the sides! The second time I made this cake I had a nice mess on my floor. Persistence pays off. I made it again and it is very worthwhile. Cocoa powder serves as the flour in this recipe:

Flourless Chocolate Cake

Ingredients:

1 Cup Butter
8 Ounces Semi-Sweet Chocolate Chips
1 1/4 Cup Sugar
1 Cup unsweetened cocoa powder (sifted)
6 Large Eggs

Instructions:
1. Preheat oven to 350 degrees
2. Spray a 9 or 10 inch springform pan with baking spray (line with parchment paper if desired)
3. Melt butter over medium heat
4. Add chocolate chips, stirring until melted
5. Set off stove and let cool to room temperature
6. Whisk together eggs and sugar
7. Add butter/chocolate mixture
8. Add cocoa powder, mix only enough to incorporate
9. Pour batter in pan (carefully transporting it to the oven while holding the sides of the pan!)
10. Bake for about 45 minutes, until tester inserted in center comes out clean.

Not low-fat, but worth the calories!

Slow-Cooked Stuffed Peppers

This recipe was in the January 13, 2010 Life section of the Deseret News. Since it didn't have any gluten ingredients I gave it a try. I used green rather than red peppers, because they were less expensive. It was good and I will definitely make it again.

Slow-Cooked Stuffed Peppers

4 large sweet red peppers (or any color you want)
1 15-ounce can black beans, rinsed and drained
1 cup (4 ounces) shredded Jack Cheese (I used colby jack)
3/4 cup salsa (make sure it is a GF brand)
1 small onion chopped
1/2 cup frozen corn
1/3 cup uncooked long grain rice (none of that minute rice stuff!)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Cilantro (optional),  I recommend chopping up 1/4 of a bunch and throwing it in

1. Cut tops of peppers, remove seeds and wash
2. In large bowl combine the rest of the ingredients
3. Fill peppers with ingredients
4. Put in crock pot and cook on low for 3-4 hours or until peppers are tender and filling is heated through

Serve with sour cream.  This made a great meal but would also be good as a side dish (1/2 a pepper a person) with something like grilled chicken or grilled Salmon.

Sauteed Broccoli - Italian Style

All fresh vegetables are gluten free --- thankfully.  It has been my experience, however that most people overcook broccoli, which makes it disgusting.  This recipe is from an Italian Cookbook, Italian Cookery by Pauline Barrese.

Sauteed Broccoli (Broccoli Saute)

1 large head broccoli
1/2 cup olive oil
1 small minced onion
1 cup grated Parmesan cheese

1. Wash broccoli
2. Cut into small spears
3. Soak in cold water with 1 tsp of salt for 15 minutes (I think this was originally to get rid of any bugs - but it also improves the flavor of the vegetable)
4. Rinse under clear water
5. Boil one inch of water in a medium pot - with 1/4 tsp of salt
6. Add broccoli - boil until almost tender (about 10 minutes - No more!)
7. Drain
8. Heat olive oil in a skillet and saute onion for 5 minutes over low heat.
9. Add broccoli and saute until lightly browned and tender
10. Sprinkle with cheese and serve immediately

Roast Turkey - Italian Style

I made this for my husband's birthday. I found the recipe in an Italian Cookbook (Italian Cookery) by Pauline Barrese. The front cover and several front pages are gone. The price on the back, for a rather large cookbook is $4.95 so I suspect the series no longer exists. Anyway, I tried out this recipe May of 2009, it was sooooo good that I prepared our Thanksgiving and Christmas turkeys the same way - and will for the rest of my life...

Note: Bacon is not always gluten free and products change throughout production, so if it is GF today it doesn't mean that it still will be next year. An invaluable resource is Gluten-Free Grocery Shopping Guide (get the latest edition) by Matison & Matison.  It is published by Kal-Haven Publishing. The web address listed on the book is www.CeceliasMarketplace.com.  I didn't have the book at the time so I looked at the bacon package and bought one that said "natural" and didn't contain dextrose or additional odd flavorings.

Here's the recipe:

Tacchino Al Forno (Roast Turkey)

4 pound turkey
1 large clove of garlic - crushed
butter (I used about 1/4 cup)
salt and pepper
1/2 tsp thyme
4 strips fat bacon (GF)

1. Preheat oven to 350
2. Clean the turkey.
3. Mix melted butter, thyme and garlic together and rub it on the turkey.
4. Season the inside with salt and pepper and insert a garlic.  
5. Place in a roasting pan. Arrange bacon strips over breast.
6. Roast for 1 hour and 45 minutes
7. Baste it a couple of times while it is cooking
8. Remove from oven and let sit 20 minutes before carving

Hey, I didn't say it was low fat - only that it was wonderful. The first time I made this, I just used a turkey breast. I used more ingredients for my bigger turkeys and adjusted the time according to the weight of the bird.

Phenomenal Gluten Free Flat Bread

Phenomenal Gluten Free Flat Bread

1 1/2 cups Gluten Free 9 grain flour (or substitute any GF flour)
2 Tablespoons sugar
2 teaspoons xanthan gum
2 1/4 teaspoon instant yeast (1 packet)
1/2 teaspoon salt
3/4 cup water
1 teaspoon cider or rice vinegar
2 Tablespoons oil
2 eggs

1. Preheat oven to 350 degrees
2. Mix the ingredients together.
3. Put parchment paper, grease, spray, (or whatever you like to do to make things not stick) on a large cookie sheet.
4. Spread the dough onto the cookie sheet. I coat my hands in GF flour and then use my hands to push the dough flat.
5. Bake - 11-15 minutes until it is brown

This is a nice soft bread.  When it cools you can cut it in squares, put it in sandwich bags and store it in the refrigerator. It actually works for taking sandwiches for lunch. I take the bread separate from the sandwich insides and then put it all together when I am ready to eat.

Gluten Free Flour

One of the first things about cooking gluten free is to find a decent flour substitute.  If you read the ingredients of most gluten free flour from the store it is either mostly rice flour or it contains fava beans.  While both flours have their place,  rice is gritty and bean flour has a definite "taste".  The best gluten free flour recipe I have found is in Nearly Normal Cooking for Gluten-Free Eating by Jules E.D. Shepard.  She also has many really good and practical recipes in her cookbook.

All Purpose Nearly Normal Gluten-Free Flour Mix TM

1 cup white rice flour
1 cup potato starch
1 cup cornstarch
1/2 cup corn flour
1/2 cup tapioca flour
4 tsp. xanthan gum

I've modified this recipe by adding buckwheat flour (which is naturally gluten free), adding a tablespoon or two of potato flour (I'm not sure why they sell it or who uses it for what), substituting brown rice flour for the white and leaving out the potato starch (when I couldn't find any) and putting in extra corn and rice flour instead.  All have turned out fine.

Pamela's brand makes an excellent pancake mix, which I have used in place of flour for GF baking and that has worked well.

Recently I found a 9 Grain Gluten Free Pancake Mix, by Tree Street Grains.  They have an e-mail address of treestreetgrains[at]gmail[dot]com.  I made some flat bread out of it that was phenomenal. It actually tasted similar to a whole wheat bread. It is made in Provo Utah. I bought it from Harmon's but I don't see it routinely. It contains corn, millet, rice, sorghum, teff, amaranth, buck wheat, quinoa, wild rice, flax, sugar, baking powder & salt.

Roast Chicken

When I first went on the gluten free diet, four years ago, my husband and children were a little overwhelmed by some of my newfound recipes. We ate a lot of rice. Don’t get me wrong, I like rice, I’m thankful for rice, but when you are use to what my American raised family would call “real” food (pizza, macaroni, spaghetti, sandwiches), rice is…. well, it is rice. A world staple, a grain of great significance, but rice non-the-less and eaten mostly less by Americans where wheat is the mostly more grain.

Incidentally, when I tell people that I can’t eat wheat sometimes they say things like “but, you can eat rice!”, as if this fact alone makes up for not eating spaghetti noodles and Kaiser Rolls.  But, back to my original point, one day in the middle of rice medley with egg plant crusted chicken tofu (if you’re a GF survivor, I know you’ve tasted plenty of similar yukki stuff), one of my children told me that she had been commiserating with a friend at school. He had also been put on the rice casserole diet and he was tired of it too.  He told my daughter “I don’t get it, I mean, steak is gluten free!”  Hmmmm, steak is gluten free!

So, what else is already gluten free? Roast, chicken, eggs, milk, butter, bananas, oranges, apples, peas, carrots, broccoli, peanut butter, watermelon, whipping cream, rice… I decided to start looking around for recipes that were gluten free anyway (and/or could be with a small adjustment.)  It’s my Gluten Free Anyway Cookbook project.

I found today’s recipe in the food section of the Deseret News, years ago. It’s good, doesn’t contain wheat and as an added benefit is also rice free.

Roast Chicken

Ingredients:
1 Whole Chicken
1/2 Stick butter, softened
Salt and Freshly ground pepper
1 Lemon
Fresh Thyme or Rosemary
1 Garlic clove peeled and crushed

Instructions:
Preheat the oven to 450 degrees. Smear butter all over the chicken. Place chicken in a roasting pan, season with salt and pepper. Squeeze the juice of the lemon over it. Fill the cavity of the chicken with several sprigs of herbs, the garlic and the lemon halves.

Roast chicken for 15 minutes and then baste and reduce temperature to 375. Roast 30-45 more minutes, basting occasionally. The chicken should be golden brown all over, with crisp skin. Turn off the oven and let it sit with the door ajar for 15 minutes before carving to retain the juices in the meat and make it easier to carve.

Notes about this recipe: I’ve made it a dozen times and it’s good. No complaints from the family about the chicken.  Depending on the size of the chicken it can take longer to cook.  You want to make sure that the juices run clear but you don’t want to overcook it or it will be dry.  To baste I usually just open the door and squirt some more lemon juice over it.

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