1 cup brown rice flour
1 cup sorghum flour
2/3 cup potato starch (NOT potato flour)
1/3 cup tapioca starch
Measure very carefully – using a spoon to transfer it to a measuring cup. Starches are notorious for not measuring accurately. This is where a kitchen scale comes in extremely handly. Sift, sift, sift. Then whisk a few times to ensure it is properly mixed. I don’t usually add xanthan or guar gum to my dry mix. Why? Because some recipes require more, some require less, and some recipes don’t require any at all. So, I add the gum after and sift it in along with the flour and salt. This recipe is great for sweet/tea bread, muffins and cakes like carrot cake. Sorghum adds a big protein kick to this all-purpose flour mixture.
This morning, I woke up and had a hankering for a bagel with cream cheese. Choosing not to be sad about the fact that dairy (cream cheese) is out of the question for celiacs, I broke out some of louise’s lemon dill dip, spread it on a toasted bagel and then topped it off with some smoked wild Alaskan salmon and fresh dill. It really hit the spot – a great alternative to the real thing!
1/2 gluten free bagel, toasted
wild Alaskan smoked salmon
1-2 tblsp louise’s lemon dill dip
salt & pepper to taste
Filed under breakfast, lunch
My husband loves sauces. Since we met, I have taken quite a liking to them as well. Sauces are one thing I have come to miss since my gluten free days began. So few of them are actually gluten, dairy and soy free. Alas, this past weekend I stumbled upon a great sauce recipe. I made it yesterday for dinner (we had some family in town). We were all fighting over it. I originally made it for the chicken. But, I found myself slathering it on my salmon. My mom was dipping her green beans and carrots in it. So, at this point, I feel it is safe to say that this sauce can be paired with anything savory you like (except fruit). In my opinion, it would not work as an (appetizer) dip – but rather something to accompany what’s on your lunch or dinner plate. This recipe is adapted from my all-time favorite cooking periodical – Cook’s Illustrated.
3/4 cups 100% fruit apricot jam (I really like Bionaturae – it’s very low sugar and nothing added)
1/4 whole grain gluten free mustard (I really like True Natural Taste)
3 tblsp gluten free dijon mustard
4 tblsp liquified (melted) coconut oil
2 medium shallots, coarsely chopped
1/2 tsp kosher salt
3 tblsp filtered water
- Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until combined (about 20 seconds).
- If using for chicken or fish, you can glaze it just prior to putting on the grill (using half the mixture). Then serve the other half of the mixture at the table in a bowl. Take extra special care not to serve the glaze that has been in contact with the raw meat or fish. Please discard it.
- If you still have enough left so that it needs to be refrigerated, please bring the sauce back to room temperature before serving….
I picked up these amazing grapes the other day: champagne grapes. I have never seen organic ones. So, I was fired up to find these. For those of you who have never seen them, they are very, very small-miniature size grapes. And they are round instead of oval. Absolutely lovely. Of course, one of the first things that came to mind was chicken salad. My children love chicken salad with grapes in it. Who doesn’t? If you cannot find organic champagne grapes, you can substitute regular red seedless grapes (and half them). Just be sure they are organic. Grapes are one of the most heavily pesticided fruits.
2 organic boneless skinless chicken breasts, slow roasted, cooled and diced into small cubes
1/4 cup gluten free mayonnaise (I like Spectrum Canola Mayonnaise)
1/2 cup red champagne grapes/red grapes
1/4 cup chopped walnuts (optional)
salt & pepper
- Preheat oven to 350 degrees.
- Line a shallow baking pan with parchment paper. Place chicken on top. Season well with salt and pepper.
- Bake for 40-45 minutes or until done. Remove the pan from the oven. Let chicken cool.
- When cool enough to handle, cut chicken breasts into 1/4 inch cubes. Place in a bowl. Add mayonnaise. Stir well to coat. Fold in grapes. Add optional walnuts.
- Serve on a bed of greens or with greens rolled up into a brown rice tortilla.
I picked up these carrots at the market this morning. One word: unreal. They are so tender and delicious. I wish I had bought more. The recipe may sound really basic – and it is. It is summer at its best. Easy, fast and delicious. I would caution the use of olive oil at a temperature above 325 degrees. Any higher and it reaches its smoking point. So, I slow roasted them and the result is just divine.
2 bunches organic yellow carrots, tops removed
good extra virgin olive oil (about 3 tblsps)
salt and pepper
- Preheat oven to 325 degrees.
- Prepare carrots by cutting off the stems, and scrubbing them under water to remove any dirt.
- Cut on the diagonal and place into a bowl. Sprinkle olive oil, salt and pepper over them. Toss to coat.
- Place in baking sheet and place on the middle rack in the oven.
- Roast for 45-50 minutes, testing with a knife or fork for done-ness.
I adore beets. I also love beet greens. This salad is quintessential summer. I had some valencia oranges and some beets and came up with this easy fresh salad. Beets are both cleansing to the body and high in B-complex vitamins.
3 red beets
3 golden beets
2 tsp umeboshi plum vinegar
1 tblsp orange juice
1 tblsp orange zest
- Bring water to a boil in a large stock-type pot.
- Cut beets into quarters. Boil for approximately 30-35 minutes or until beet can be pierced with a fork.
- While still warm, gently peel the skins off the beets and place in a bowl.
- Mix vinegar, orange juice and zest in a bowl and stir to combine. Pour over warm beets and serve.
Melon, cantaloupe, honeydew – this fruit goes by many names. Despite it’s various namesakes, it remains one of the most quickly digested foods. Hence, it is recommended that melon be eaten by itself. Otherwise, it has a tendency to ferment in the stomach with the foods it is consumed with. We’re now in the dog days of summer. I had some slightly overripe melon on my counter. And it seemed to me that it would be quite refreshing to cool off with some melon sorbet sitting in the shade of the back patio. I admit that I was slightly skeptical going into it…because I’ve never made sorbet before. But, I have to say that I am quite pleased with the outcome. It’s absolutely delicious and refreshing!
1 organic cantaloupe
1 1/2 tblsp freshly squeezed lemon juice (1 lemon)
2 tblsp honey
2 small mint leaves
- Remove rind from melon. Discard. Cut mleon into large chunks. Place in blender with lemon juice. Puree. At this point you should have approximately 1 3/4 cups of melon puree (give or take 1/4 cup).
- Add mint leaves and honey. Blend again.
- Pour into ice cream maker. (I have a Cuisinart). Let it run about 25 minutes. Transfer to glass container and freeze for at least a few hours before serving.
Filed under dessert, snacks