Gluten free Asiago Bagels

1 cup warm water

1 1/2 tsp dry active yeast

1 tsp sugar

2 tbsp oil light flavor

2 tbsp apple cider vinegar

DRY INGREDIENTS:

2/3 cup superfine brown rice flour

2/3 cup asiago fine grated

2/3 cup white rice flour

1/3 cup tapioca starch

1/3 cup potato starch

3 Tbsp ground psyllium

1 tsp guar gum or xanthan

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Proof the yeast by mixing it into the lukewarm water with the sugar and allow it to froth for 10 minutes.

In a large mixing bowl with together the dry ingredients.

Make a well in the dry ingredients and stir in the yeast and remaining wet ingredients.

Spray your hands with cooking oil and roll out into 6 balls cutting with a bagel cutter.

Line baking sheet with parchment paper and dust with sorghum or cornmeal.

Allow the bagels to sit on the pan and rest for 20 to 30 minutes.

Preheat your oven to 375 degrees.

Before placing the bagel pan in the oven spray the tops with cooking oil, sprinkle with cheese and push into the dough slightly.

Cook the bagel for 20-30 minutes depending on your oven. One side of the bagel will be toasted and the other will be a softer golden consistency. For a more even brown coloring, flip them and rotate the pan halfway through cooking time. If your oven has convection bake switching to convection and cooking an additional 10 minutes will lead to a nice golden top.

Cut all bagels with a serrated knife and allow them to cool on pan. They will be slightly doughy inside after baking. They will toast perfectly in your toaster. Garnish with cream cheese or topping of your choice.

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Artichoke Spinach dip

1-2 fresh artichoke

1 package fresh spinach

3/4 cup mayonnaise

2 1/2 cups of cheese (parmesan, mozzarella, asiago or Monterey jack or blend of cheeses) any kind of white cheese should work.

1/2 diced onion

3-4 garlic cloves

2-4 oz cream cheese

1/4 cup sour cream (full fat)

Salt and pepper to taste

Dash of cayenne

Dash of celery salt

Dash of smoked chipotle Tabasco

1 tsp garlic powder

1 tsp onion powder

1 tsp liquid smoke

My pressure cooker came with a canning rack which comes in handy and keeps the artichoke from sitting in the water at the bottom. I cook the artichoke in a pressure cooker for 10 minutes on the steam setting with 1/2 cup of water in the bottom not going over rack at the bottom. You can season if you like but there is really enough seasoning in the dip and you don’t want to end up with an overly salty dip.

Cook down the spinach with onions and garlic in a pot on the stovetop. Add liquid smoke and Tabasco to have some liquid in the pot until onions and garlic have cooked and are no longer crunchy. Salt and pepper the spinach to taste. Once with spinach is wilted add in the sour cream, mayonnaise and cream cheese. Continue stirring on low heat until all incorporated and it is thick and creamy.

Once the artichoke has finished cooking in the pressure cooker and is cool enough to handle, scrape the meat off the leaves, chop up the heart and stem adding all of it to the spinach mixture.

Add in your choice of cheeses and stir all together on low until cheeses are stringy and melted.

Set oven to broil and place the mixture into a shallow dish. Top with more cheese which will brown under the broiler creating a beautiful toasty dip.

Eat with chips, pork rinds for keto people, vegetables or crackers.

Enjoy!

Brazilian chebe rolls

This is such a versatile dough, it can be made into small or large rolls, pizza crust or desserts.

2/3 cup +2 tbsp milk

1 1/2 tbsp unsalted butter

1/2 cup of oil, (I used olive oil)

12 oz (3 cups) weighed Tapioca starch

1/4 tsp baking powder

2 tsp kosher salt

2 lg eggs, room temperature

3 1/2 oz. Pecorino cheese, finely shredded (asiago)

3 1/2 oz. Parmesan cheese, finely shredded

Egg Wash:

1 egg

1 tsp water

1/4 tsp kosher salt

Start with 12 oz. of tapioca. It’s often difficult to get a true cup measurement because tapioca is so lightweight it’s hard to get a true cup measurement for it.

Put tapioca starch, baking powder, and kosher salt in a mixer bowl. Mix together until incorporated.

Heat on stovetop 2/3+ 2 tbsp milk in pot with butter and oil. Bring to boil and pour directly into mixer bowl while very hot. The steam will help create a glutinous texture to the bread. Continue mixing with a beater attachment until it begins to look like frosting. Incorporate eggs one at a time until well mixed in. Add in cheese one the mixture looks like frosting. At this point, you will have an extremely sticky gooey dough that needs to be chilled and allowed to rest for approximately 2 hours.

Preheat the oven to 450° then drop down to 375° once you are ready to put the rolls in the oven.

Line a pan with parchment paper and use two baking sheets stacked on top of each other. This will prevent the bottoms from burning and provide an even heat throughout the cooking process.

Divide the dough into donut size or 8 rolls. Wetting hands with water wwhile rolling will help with the stickiness of this dough.

Roll them like meatballs and place on the parchment paper on top of your double stacked pans.

Use the egg wash on top of the rolls before putting into the oven.

Drop temperature down to 375° and put in oven for 20 minutes. Spin the pan around and cook for 20 more minutes. 40 minutes total.

Cool for 5 minutes before eating.

Makes some wonderfully light rolls.

Saffron rice (Similar to Mahatma Yellow Rice)

If you are concerned about some of the bagged/boxed items that you eat, such as MSG/GMO or artificial ingredients found in your food this recipe is worth a try.

1/4 tsp saffron ground with mortar and pestle

2 tbsp olive oil

1/4 cup chicken broth

1/4 tsp saffron whole

1 bay leaf

1/4 tsp sugar

1/2 tsp ground turmeric

1/4 tsp ground cumin

1/4 ground yellow mustard

1/2 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/8 tsp cinnamon

1 tsp salt

1 tsp pepper

1 clove minced garlic

I usually use Thai jasmine rice due to it having a lower arsenic content. I have a rice cooker and use between 3-4 cups for this recipe.

Saute ground saffron in olive oil until aromatic. Add remaining ingredients then stir into cooked rice fluffing with a fork. Serve hot.

Gluten-Free Carrot cake with cream cheese icing

2 cups sugar

1 1/2 cups EV olive oil

4 large eggs, room temperature

2 cups ATK flour

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 1/2 – 2 cups of walnuts

3 cups finely grated carrots, keep separate due to water draining from them

1 cup raisins

1 tsp nutmeg freshly grated

3/4 cup coconut

1 tsp vanilla bean paste

1 tsp almond extract paste

ICING:

2 1/2 cups powdered sugar organic usually has tapioca instead of cornstarch, sifted

1 tsp vanilla bean paste

4 tbsp unsalted butter

3-4 oz cream cheese

Cream together the sugar and the olive oil until well incorporated and it is more of an emulsion rather than just creamed. Add the room temperature eggs one at a time until well incorporated then and vanilla bean paste and almond extract paste.

In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, salt , nutmeg, raisins, coconut , and nuts.

Add the dry ingredients to the wet ingredients in your mixer and incorporate well. Batter will appear to be very thick. Add in the carrots last, without the water that has drained from them.

I bake these in “donut” pans and there is enough batter to fill 4 of these.

These are pretty shallow pans only 2-3″ deep.

Spray or grease these pans and sprinkle with granulated sugar. This works the same way flour does to release the cake from the pan and creates a nice texture on the outside of the cake.

Bake cakes at 350° for 30-55 minutes depending on your oven temperature calibration and how deep your pans are.

While cakes are cooking cream together the unsalted butter and cream cheese. Add in vanilla bean paste and powdered sugar slowly so not to powder your kitchen in sugar dust.

This recipe makes a very moist cake.

Chill in refrigerator if icing seems to soft to pipe on cake.

Cool cakes on a wire rack before icing. I stack two cakes on top of each other for a two layer cake.

Freezing the cakes helps with setting the icing. Decorate with icing as desired.

Tasty topping for fruit

This is my favorite fruit topping. It’s great with fresh fruit or you can bake it on top of fresh fruit like a crisp. This is full of fiber and if you use Siggis yogurt it’s full of protein as well.

1 cup sliced coconut or Gf oats (or 1/2 cup of each)
1/2 cup almonds finely ground into meal
1/3 cup sliced almonds
1/3 cup packed brown sugar
1 tsp ground ginger
1/4 tsp fine sea salt
4 tbsp melted unsalted butter
2-3 tbsp of Siggis vanilla yogurt 5.3 oz ( I use whole container if just eating with fresh fruit)
1-2 tsp vanilla bean paste. 1 tsp almond paste extract

Mix all ingredients together in a bowl adding melted butter before adding yogurt. Dip fresh fruit in and enjoy.

Core apples or fruit of your choice and line the bottom of a glass bowl, stuff apples with mix and over the top of the fruit. Bake at 350° for 40-45 minutes like a crustless cobbler. Top with whipped cream if desired.

Onion rings with tasty dipping sauce

Oil for frying

2 large sweet Vidalia onions, very cold cut into thick rings

2 cans evaporated milk, very cold

1 cup ATK flour

1/2 teaspoon dried mustard

1/2 teaspoon cayenne pepper

1 teaspoon sweet paprika,

1/3 palm Kosher salt

Natures seasoning after frying

Dipping sauce:

1 cup sour cream

1/4 cup sweet chili sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

Heat oil in a large frying pan over medium high heat.

Cut onions across into 1-inch rings and separate. Pour cold evaporated milk into a small, deep bowl. Mix flour with seasonings in a dish deep enough to cover rings.

Dip onion rings in milk, then coat in flour, put back into milk and flour again for a thicker crust.

Fry in hot oil until golden brown. Remove from oil to a wire rack on a cookie sheet lined underneath with paper towels to catch oil . Salt and use natures seasoning to dust lightly after frying. Place wire rack on cookie sheet and keep warm in a preheated 250° oven.

For dipping sauce, combine all ingredients in a bowl and stir.

Creamy Shrimp chowder

1/2 cup chopped celery

1/3 cup diced onion, preferably Vidalia

1/2 cup sliced baby bellas, optional

2 tbsp butter

1/2 tsp salt

Pinch of sweet paprika

1 tsp Old Bay seasoning

8 oz cream cheese

1 cup whole milk

1 1/2 cups cubed potatoes

1/2 – 1 lb peeled deveined shrimp cut into thirds or half if you like larger chunks of shrimp

1/4 cup sake or dry white wine

1/2 cup shredded cheddar cheese for topping

Saute in butter celery, onion , bellas, salt, paprika and Old Bay with shrimp in a large pot. After the shrimp are pink and are no longer gray, pour in the milk and add the cream cheese until all of it melts and begins to become creamy.

Turn heat down to low and allow the Chowder to begin simmering, add potato and stir occasionally. Do not allow to boil. Simmer until potatoes are tender to the fork. Add sake or white wine after the potatoes have cooked fully. Stir in Thoroughly. Top with cheddar cheese.

Serve & enjoy!

Spicy Dipped GF Fried Chicken

This chicken requires that it be brined for at least 2 hours. It takes some time, but you will not be sorry. This is the crispiest fried chicken I have ever had regardless of it being gluten free.
Even without the dipping sauce this chicken is INCREDIBLE!

Brine
3-4 lbs. of chicken quarters
2 quarts of cold water
1/4 cup of sugar
1/2 cup of salt

Separate the chicken quarters. Heat 2 cups of the 2 quarts water in the microwave or stovetop, add the sugar and salt and stir until dissolved. Add the remaining cold water and chicken. Refrigerate the chicken in the brine for 1-4 hours.

1 1/4 cup of ATK flour
3/4 cup of potato starch (not flour)
1 tsp baking powder
3 tsp granulated garlic
3 tsp onion powder
2 tsp salt
4 tsp black pepper
Frying oil, peanut, canola or safflower (enough to cover the chicken)

Whisk together flour ingredients add 2 tbsp water to mixture to create lumps in flour. Add chicken to flour and squeeze the flour into the chicken. Do not shake off excess. Press the flour into the chicken skin coating well. Place floured chicken on a rack in the refrigerator. Put the rack in the refrigerator for a minimum of 30 minutes up to 2 hours.

Heat oil using a thermometer to 350 degrees. Drop in chicken after the temperature reaches 350 one piece at a time trying to maintain the temperature of the oil to 350° degrees. white meat should reach temperature of 165° and dark meat should be 175°.

Transfer the chicken to a rack with paper towels under it to absorb the oil. Allow the oil to reach 350 degrees again before frying more chicken.

Sauce:
1 1/4 cup hot sauce (Texas Pete’s or Crystals)
5 Tbsp Worcestershire Sauce
5 Tbsp Peanut Oil
2 Tbsp molasses
1 Tbsp Apple cider vinegar

Mix all ingredients and microwave for 2 minutes. Dunk chicken in the sauce and roll around until thoroughly coated. Serve hot and enjoy!