Gluten free pancakes

2 eggs
1/3 cup + 1 tbsp oil (I prefer sunflower/safflower, it gives a lighter texture)
2 cup buttermilk
2 tbsp sugar
1 1/2 teaspoon baking powder (gluten free)
1/4 teaspoon baking soda (corn aluminum free)
3/4 tsp salt
1/2 tsp guar gum
1/2 cup brown rice flour
1 cup white rice flour
1/2 cup sweet potato starch or potato starch ( sweet potato starch gives a slightly sweeter flavor to the batter)
1/3 cup tapioca starch
1 tsp vanilla bean paste or vanilla extract

Combine oil , eggs, vanilla bean paste and buttermilk together in mixer.
Whisk in a seperate bowl  the dry ingredients; sugar, baking powder, baking soda, salt ,guar gum, brown rice flour ,white rice flour , potato starch and tapioca starch.

Heat griddle to 350°. Pour or ladle batter into small circles on the pan and cook until bubbles appear on one side. Flip when golden brown and cook approximately 2 minutes more so that the dough in the middle or not gummy. To make individual pancakes with different flavor choices add to the individual poured batter on the griddle chocolate chips, butterscotch chips, fresh fruit or blueberries.

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Gluten free English muffin bread

5 cups gluten free bread flour (my mix)
4 1/2 tsp yeast
1 tbsp + 1 tsp sugar
2 tsp kosher salt
1 tsp baking soda
3 cups whole milk warmed to 120°
1/4 cup sorgum flour to dust pan, not to be added to bread

Warm the milk to 120°, add the yeast and 1 tsp sugar.  The warm milk  will help to activate the  yeast. Be careful not to get it too hot or you will kill your yeast. Set aside and allow to get foamy 10 to 15 minutes.
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Stir together the dry ingredients; flour, sugar, salt, and baking soda. After the yeast is foamy add it to the flour mixture until all blended together. Set aside in a warm place to rise for 30 minutes.
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Preheat the oven to 375°.

Grease a loaf pan or flat

After the dough rises, lightly grease a bread pan or a muffin top pan and sprinkle with sorgum flour. This will give the grainy cornmeal texture frequently found on English muffins. Place the dough gently into the loaf pan or muffin top pan being careful not to incorporate the sorgum flour into the bread.

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Once the dough is in the pan, do not move it around. Leave the dough in the pan for 30 minutes in a warm place to rise again.

After the dough has sat for 30 minutes bake in the oven for 30 more minutes. Toast in the toaster to obtain the English muffin crust.

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Mussels Dynamite (Similar to those served on Chinese buffets)

1 -2 Tbsp Sriracha
3/4 cup Mayonnaise (corn and soy free)
2-3 cloves garlic
half a lime, juice only
1/2 tsp salt
1/2 tsp pepper
1/2 cup seasoned rice flakes (my recipe)
1/2 cup grated cheese montery jack, asiago or parmesean (white cheese is best since it does not contain the amount of fat that is in yellow cheeses)
2 boxes of New Zealand Mussels

Seasoned rice flakes:
2 tbsp butter
2 cups rice flakes
2 tbsp parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 400 degrees.

Lay out the mussels in a pan. I prefer to use a 1-2 inch deep pan so that the mussels do not roll out and the juices stay in the pan.
Cook mussels on 400 degrees on the half shell in the oven for 10 minutes until juices begin to cook out of mussels.

In a seperate bowl mix together the mayonnaise, lime , salt, pepper, and sriracha sauce.
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Mix the pre-seasoned rice flakes and the cheese into the mayonnaise mixture until blended. Add more sriracha for extra spicyness. I can only handle a little so 1-2 tbsp is fine for me. Mixture will be chunky and thick.

Top the individual mussels with the mixture and put in the oven for 7-10 minutes.
Change the oven to broil and set the mussels under the broiler until they begin to turn brown and slightly bubble.

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Pizza crust (bread maker)

Makes 2 lbs dough
3/4 tsp salt
4 cups all purpose flour
2 tsp dry active yeast
1 1/4 cup + 2 tbsp warm water
3 tbsp olive oil

Combine warm water (between 110-120 degrees ) with yeast until it becomes frothy. Set aside for approximately 10 minutes.

Combine salt flour an olive oil in the bread maker pan and add the yeast mixture slowly. Set the breadmaker to the dough setting. Most of the dough settings on the breadmaker are approximately 90 minutes.

Roll out the dough onto a pizza stone. Poke holes in the dough with a fork so that air bubbles do not get trapped while it’s cooking. Cook dough for 12 minutes on 425. Decorate with toppings of your choice and cook for 12 more minutes. My son likes to put cheese in his to make a stuffed crust pizza.
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Gluten Free Chocolate butterscotch cookies

1 3/4  cup white rice flour
1/2 cup gluten free flour (my mix)
1 tsp salt
1 tsp baking soda (corn/aluminum free)
3 tsp agar gum (keeps cookies from spreading)
2 tsp potato starch (not flour)
2 sticks of butter, softened
3/4 cups packed brown sugar
3/4 cup white sugar
2 tsp vanilla extract (I make my own with potato vodka)
2 eggs
1 cup of chocolate chips (corn, soy, wheat gluten free)
1 cup of butterscotch chips (corn, soy, wheat gluten free)

Preheat oven to 400 degrees.

Whisk together the flour, salt, baking soda, agar gum and potato starch.

In a mixing bowl beat together the butter and sugars until creamy. Add in the vanilla and incorporate the eggs in one at a time until both are incorporated. Gradually add the flour mix in batches, then the chips after the flour is incorporated.
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Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes until golden brown. Cook less for more dough and soft cookies or longer for crunchier cookies.
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***all white rice flour can be used but results in a cookie that doesn’t hold together well******

Watergate salad

1 cup miniature marshmallows
1 package pistachio pudding
1 can (20 oz) crushed pineapple in juice, undrained
1/2 cup pecans or walnuts
1 1/2 cups cool whip topping thawed

In a large bowl combine marshmallows pudding mix pineapple and nuts.
Fold in the Cool Whip and refrigerate for 1 hour.

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**** Do not try to thaw Cool Whip in microwave. Leave out on the counter or in the refrigerator it will thaw in 4 hours.********

* * * not corn or gluten free ****************

Gluten free Pizza Crust

3/4 cup gluten free flour  (my blend)
3/4 cup tapioca flour
2 tbsp dry buttermilk powder
1 tsp agar agar
1 tsp salt
2 tsp guar gum
2 1/4 tsp yeast (1 pkg)
1 tsp sugar
2 tsp olive oil
1 1/2 tsp cider vinegar
1/2 cup water warmed to 120 degrees
1 -2 tbsp sorghum flour
1/2 tsp baking powder (corn free)

Preheat oven to 400.
Add yeast to warm water. Feed the sugar to the yeast and allow it to rise 10-15 minutes until frothy.
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Mix in seperate bowl gluten free flour mix, tapioca flour, buttermilk, agar , guar, baking powder and salt. Drizzle in olive oil and cider vinegar to flour mixture.

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Allow mixture to sit in warm place to rise 10-15 minutes.
Grease pizza pan (I use a cast iron skillet) and dust with sorghum flour and a pinch of salt sprinkled over pan. Coat your hands in olive oil before pressing dough into pan. Cook for 12 minutes. Add toppings and cook for 12 more minutes.

Pizza below is made with my pesto recipe, my crust recipe, hormel turkey pepperoni, large slices of red onions, cornstarch free feta cheese and corn free mozzarella. It’s great with grilled chicken too!

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Pesto (Gluten-free of course)

2 cups dried or fresh basil leaves
1 cup fresh spinach leaves
1/2 cup Asiago cheese grated
1/2- 3/4 cup extra virgin olive oil
1/3 cup walnuts
3-5 garlic cloves
1/2 tsp salt & pepper, adjust to taste

Take all ingredients and add to food processor. Pulse several times to puree mixture. Add olive oil last to blend mixture until consistency is thick but not runny or greasy. Use as base for pizza, pasta, seafood or chicken.

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My gluten free Moussaka

This will make approximately 2 casseroles

1-2 eggplant, sliced thin, peeled , salted, drained
1/4 cup olive oil
1 lb potatoes
2 lb ground beef or lamb, 1 lb each is fine
1 lg onions, diced finely
3-5 cloves minced
1 – 1 1/2 cups red wine
1/2 cup chopped parsley fresh or dried
2 tsp ground cinnamon
1/2 tsp ground allspice
1 tsp oregano
1 cinnamon stick
1 tsp salt
1tsp pepper
1 bay leaf
2 cup tomato puree/sauce /crushed tomatoes (corn, soy and wheat free)
1 tsp sugar
1 cup parmesean cheese

Seasoned rice flakes:
2 tbsp butter
2 cups rice flakes
2 tbsp parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper

Bechamel sauce:
1 cup salted butter
1 cup gluten free all purpose flour (my mix)
4 cups warm whole milk, milk fat helps to set Bechamel
6 egg yolks, beaten
1/8 nutmeg
1 tsp pepper
1 tsp salt

My recipe reduces the extra fat and calories by pan sautéing the eggplant rather than deep frying which is how most traditional Greek recipes prepare the eggplant.

If you do not have rice flakes or can not find them at your local store, you can substitute with any type of potato chips or crackers that are finely ground.

Peel eggplant, slice thinly, salt and place in a colander. Salt reduces bitterness of eggplant. Weight down eggplant with bowls on top to help drain excessive water from eggplant approximately 30 minutes.
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Slice potatoes into 1/4 round slices. Boil potatoes until softened but not crumbling or falling apart.

Wash salt off eggplant before cooking.

In a skillet lightly cook eggplant in olive oil until soft and translucent but not mushy. Put cooked eggplant on paper towels to drain off excessive oil.

In stock pot cook meat, onion and garlic until meat is no longer pink. If meat is very greasy, strain off grease before adding wine, (if it is not good enough to drink -don’t cook with it )parsley, cinnamon, allspice, oregano, cinnamon, salt, pepper, bay leaf, tomato sauce, paste and sugar. Simmer 20 -30 minutes until it thickens and is less watery.
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Warm milk in another stock pot to approximately 120 degrees. Add butter and stir until melted. Begin stirring in the flour and whisking until it is a smooth paste. Stir until thick but do not boil or curdle the milk. Remove from heat and begin whisking in very slowly the beaten egg yolk until sauce begins to thicken. Return to heat until thick and creamy. Whisk in nutmeg, salt & pepper. You want it to be smooth not chunky.
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Preheat oven to 400 degrees.

Lightly grease casserole or lasagna dish. Sprinkle some seasoned rice flakes in bottom of dish, layer in potato, eggplant, meat sauce, sprinkle on parmesean cheese. Continue to layer dish until dish is 3/4 full. Need to leave 1-2 inches at top for bechamel.

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Pour on bechamel sauce on top of dish.
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Do not overfill, bechamel will rise 1/4 inch and will overflow if too full.
Bake for 30-45 minutes until top is lightly golden and has a skin on top.

This dish can be made ahead, however do not make the bechamel or top it until you plan to bake it.

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You know the bottle of wine that you opened earlier goes great with moussaka!