Archive for the ‘Gluten Free Recipes’ Category

Creme Brulee, deliciously Gluten Free

Saturday, March 20th, 2010

Dessert often conjures up images of cakes, pies, and other non-Gluten Free delights. Found on the menu in many fine restaurants, there is nothing like this exquisite dessert to complete a meal. I always ask to make sure, but when available, it should be a Gluten Free option.
However, it is truly simple enough to be made and enjoyed at home. Luxuriously rich, it is best enjoyed on special occasions.

Our favorite Creme Brulee recipe is courtesy of Alton Brown (of “Good Eats” fame), from FoodNetwork.com (2005).

Ingredients:

1 Quart Heavy Whipping Cream
1 Vanilla Bean, split and scraped
1 C Vanilla Sugar (DIVIDED – saving 1/2 C for the top)
6 Large Egg Yolks
2 Quarts Hot Water

Instructions:

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 C sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring constantly. Pour the liquid  into 6 (7-8 ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

High-end kitchen stores sell fancy torches for this purpose, but my husband’s shop torch works just as well.

Alton Brown mentions using Vanilla Sugar, and this is easily made by storing 2 cups of regular sugar in a jar with a previously-used (rinsed and dried) vanilla bean suspended in the sugar. The flavor of the vanilla bean will naturally permeate the sugar. Occasionally shaking the jar evens the flavor. This sugar can be used whenever you want a vanilla flavor with the sweetness, like in Tapioca – another great Gluten Free dessert. (Costco seasonally sells whole vanilla beans at a reasonable price. Look for it near their spices.)

Trust me, this recipe is well worth the effort!!!

Risotto

Saturday, March 13th, 2010

During the early days when I felt frustrated about all the things I could no longer eat, my wonderful husband re-discovered Risotto, made using Arborio rice. He had once made Risotto for me with a special birthday dinner. We had all loved it, but for some reason it had not become a regular in our home until I found myself needing to be Gluten Free.

Ah, what a culinary delight – Risotto.

It is best made from scratch and eaten immediately or it can become, well, like glue. Done right, it is fabulous!

We started with a recipe from Robert Irvine’s book Mission: Cook! The first time we made it we used his Lobster Risotto with Clams recipe as a guide (found on page 252-253). Since then, we follow the same basic technique but alter what goes in it based on what is on hand,

Risotto is made using Arborio rice… no other “rice” will do, and it is made in a large skillet cooked slowly over medium to high heat. Separately, the stock is kept “just below boiling” in a pot.

Stock ~ 2 1/2 Cups (The stock can simply be purchased Gluten Free chicken or vegetable stock, or you can use your own.)

Basic ingredients (serves 4):

Arborio Rice (1C)
Chopped Onion (1 small) or shallots
2 Tbsp Oil (we use Grapeseed Oil, but Olive Oil will do)
1/4 – 1/2 C Wine (any white wine to your taste will do, we prefer Beringer White Zinfandel)
2 oz Heavy Cream or Whole Milk
3 Tbsp Freshly grated Parmesan
2 Tbsp Butter

Robert Irvine’s method states that you heat the oil in the skillet and sauté the onions in the oil until soft. Stir in the rice until it becomes translucent, then pour in the wine to deglaze the pan. His method goes on to say, “When most of the liquid has evaporated from the rice pan, add one ladle of stock at a time to the risotto from the simmering pot of stock… the method is to let the risotto absorb the stock gradually before you add the next ladle full to it. Once all the stock has been added and absorbed (after 15-25 minutes), add the heavy cream.”
Note, you must stir regularly while adding the stock. When done, remove the risotto from the heat and stir in the cheese and butter; then salt and pepper to taste.

To these basic ingredients, we like to add the following (depending on what is on hand):

Added with the very first ladle of stock :
Chopped Dates, Prunes, OR Dried Cherries (these add another layer of complexity to the dish)
Sun-dried Tomatoes

With the last ladle of stock, we add:
Asparagus (parboil them ahead of time, but add them at the end… save the tips for garnish)
Quartered and Marinated Artichoke Hearts (further cut in half)
Mushrooms (either fresh or canned)
Pine Nuts

Serve immediately! Once plated, you can top with shavings of fresh Parmesan and asparagus tips.

This recipe lends itself to culinary experimentation.
There is little that you could add that would mess it up.
Cooking should be fun and cooking Gluten Free is no exception.

Homemade Fudge Brownies

Tuesday, March 9th, 2010

Yes, there are Gluten Free boxed brownie mixes available, but I prefer homemade. This has long been our family favorite!

Shifting this over to a Gluten Free recipe was easy. I know it doesn’t always work to substitute white rice four for regular flour in a recipe, but I have made it a habit to at least try, especially when the recipe is a personal favorite.

I love that all the mixing for this recipe is done in one saucepan, making cleanup simple.

Preheat oven to 350 degrees. Butter a square 8x8x2 inch pan, to prevent sticking.

Ingredients:

1/2 C butter
2 ounces of your favorite Gluten Free unsweetened chocolate
1 C Sugar
2 Eggs, gently beaten with a fork

1 tsp Gluten Free Vanilla Extract
3/4 C White Rice Flour
1/2 C Chopped Walnuts (optional)

In a medium saucepan, melt butter and chocolate. Remove from heat. Stir in sugar. Blend in eggs. Add Vanilla. Stir in flour and nuts, if you choose to add those. Mix Well.

Bake for 30 minutes. Do not over-bake.

The recipe calls for you to allow the brownies to cool, but truth be told, my family likes them warm, right out of the oven. Enjoy!

Gluten Free Chicken Chili

Sunday, March 7th, 2010

Perfect for a cold winter night… a real crowd pleaser.

Ingredients:
4 C diced, cooked Chicken  (or Turkey, a great way to use leftovers)
1 C chopped Onion
2 cloves minced Garlic
1 jar Gluten Free Medium Salsa (I like Green Mountain Gringo Salsa)
1 Tbsp ground Cumin
1 Green Pepper, chopped
2 cans whole, peeled Tomatoes
1 Tbsp Chili Powder
1 can Black Beans (no need to drain)

Combine all ingredients in a large crock pot. Cook all day on low or 4 hours on high heat.

Serve in a bowl. Some like to put chips and or cheese on the bottom, others prefer to put them on the top. The choice is yours, or you can do both.

Suggested toppings: Shredded cheddar cheese, regular sour cream, and your favorite Gluten Free “chips” (I like Rice Works or Multi Grain Tortilla Chips) .

Gluten Free Chips

Gluten Free Chips

Gluten Free Apple Crisp

Friday, March 5th, 2010
Gluten Free Apple Crisp

Gluten Free Apple Crisp

Preheat oven to 375 degrees.
Butter a medium baking dish to prevent sticking.

3-4 Apples (I like to use a variety of red and green apples.)
Peel, core, and thinly slice into baking dish.

Topping – Mix dry ingredients and cut in the butter until crumbly
1/3 C Sugar
1/4 C White Rice Flour
1 tsp Cinnamon
2 Tbsp Butter

Sprinkle topping over apples and bake for 1 hour. Serve warm (with or without your favorite Gluten Free Vanilla Ice Cream).

Gluten Free Chicken Curry

Thursday, March 4th, 2010
Gluten Free Chicken Curry

Gluten Free Chicken Curry

This long time family favorite is delicious served over rice. It took only a few adjustments to make this meal Gluten Free.

Ingredients:
1/4 C Butter
1  C   Diced Celery
1/2 C Chopped Onion
2 Tbsp White Rice Flour
1tsp  Salt
1/2 tsp Curry Powder
1 Pkt Gluten Free Chicken Seasoning/Broth
1  1/2 C Milk
2 C Diced Cooked Chicken (or Turkey… great way to use leftovers)

Gluten Free Golden Seasoning and Broth

Gluten Free Golden Seasoning and Broth


In a skillet, melt butter on medium heat. Saute celery and onion until transparent and crisp-tender.
Add rice flour and seasonings. Gradually add milk. Cook and stir until thickened. Fold in chicken.
Heat through and serve over cooked rice. Top with freshly shaved parmesan.

Bon appetite!

Gluten Free Pear Breakfast

Wednesday, March 3rd, 2010

I first received this recipe about 30 years ago. I wish I could give credit to the person who created it or the person who first shared it with me, but that is simply impossible at this point.

I have served it many times over the years and it is always a big hit with family and friends.

My Mom is attending a brunch later this week and asked me what she could take that would be Gluten Free. It was easy to make a few simple substitutions to make this family favorite Gluten Free. It can be made for one person, two, or many. Enjoy!

Preheat oven to 350 degrees.

Ingredients:

1 Pear per person (can substitute canned pears or use apples instead)
1 Egg per person
1/2 Cup Milk per person
1 slice Gluten Free bread per person, crumbled
1/2  -  1 Tsp Gluten Free Vanilla Extract

The size of your pan will depend on how many people you are planning to serve. First buttering the dish will help prevent sticking.
Place the peeled, cored, sliced fruit on the bottom of the pan.
In a bowl, beat the eggs and add the milk and vanilla (remember – use Gluten Free) and pour this mixture over the fruit.
Then top with the crumbled, Gluten Free bread.
Lastly, generously sprinkle a mixture of sugar and cinnamon on top.

Bake until the center is firm like custard. (About 40 minutes) Serve immediately, while still warm.

“Variety is the spice of life,” may either be an American Proverb or paraphrase the English poet, William Cowper. Either way, going Gluten Free does not mean we have to give it up. There are many Gluten Free options for Breakfast and Brunch. I hope you might enjoy this one.