1 1/2 c. gluten free flour mix
1/2 c. corn meal
1 tsp xantham gum
2 tsp sugar
1 tsp salt
3/4 to 1 c. room temp. water
Whisk dry ingredients together. Form a well in the center of the dry ingredients and add about 1/4 c and mix with your hands. Continue adding water 1/4 c. at a time to achieve consistency.
Due to flours reacting differently (absorption wise) to liquids, you will need to adjust liquid depending on what's used. Dough should just leave the sides of the bowl.
Separate the dough into 6-8 balls, then place dough in between two sheets of parchment or cling wrap and roll out thinly. Dust with rice flour as needed. Heat skillet or griddle and gently lay out the tortilla in the pan. Cook for approx. 1-2 minutes on each side. Your looking for them to just barely develop little brown spots, once both sides have them your tortilla is done.
**** These do not make good leftover tortillas, so only make what you need. I have however heard of mom's rolling these out and freezing them in between wax paper but have not tried this myself. ****
Thursday, July 15, 2010
Crock Pot Herb Chicken
3-4 Chicken Breasts
1 tsp dried basil
1/2 tsp pepper
1/2 tsp garlic powder
2 T lemon juice
1 T oil
Imagine No-Chicken Broth - enough to cover (subst. whatever you have that's GF)
1/2 T. dried lemon zest
Mrs Leepers Corn Rotelli Pasta
Place chicken breasts into crockpot and add seasonings and liquid. Cook on high for 3-4 hours or on low for 5-6 hours. Cook pasta according to package, drain thoroughly. Slice/shred chicken, reserving any remaining broth. Toss broth, chicken and pasta together and eat or refrigerate so pasta can absorb seasonings.
1 tsp dried basil
1/2 tsp pepper
1/2 tsp garlic powder
2 T lemon juice
1 T oil
Imagine No-Chicken Broth - enough to cover (subst. whatever you have that's GF)
1/2 T. dried lemon zest
Mrs Leepers Corn Rotelli Pasta
Place chicken breasts into crockpot and add seasonings and liquid. Cook on high for 3-4 hours or on low for 5-6 hours. Cook pasta according to package, drain thoroughly. Slice/shred chicken, reserving any remaining broth. Toss broth, chicken and pasta together and eat or refrigerate so pasta can absorb seasonings.
Corn Dog Muffins
1 1/4 c. cornmeal
1 c. gluten free flour mix
1/3 c. sugar
2 tsp baking powder
1 1/2 tsp xantham gum
1 tsp salt
1 to 1 1/4 c milk substitute
1/3 c. canola or olive oil
1 pkg gluten free hot dogs *
* We use gluten free Wellshire Farms Chicken Hot Dogs or Sheltons Chicken Hot Dogs and you can't tell a difference. Chopped about 1/4 to 1/2 inch thick.
Preheat over to 350. Spray non-stick muffin pan or muffin cups. In bowl combine all dry ingredients, make well in center and add liquid ingredients. Chop up 4-5 hot dogs and fold into corn mix. Fill muffin cups and bake 20-25 minutes, or until top is light brown and firm. Once these have cooled, serve with ketchup or mustard.
1 c. gluten free flour mix
1/3 c. sugar
2 tsp baking powder
1 1/2 tsp xantham gum
1 tsp salt
1 to 1 1/4 c milk substitute
1/3 c. canola or olive oil
1 pkg gluten free hot dogs *
* We use gluten free Wellshire Farms Chicken Hot Dogs or Sheltons Chicken Hot Dogs and you can't tell a difference. Chopped about 1/4 to 1/2 inch thick.
Preheat over to 350. Spray non-stick muffin pan or muffin cups. In bowl combine all dry ingredients, make well in center and add liquid ingredients. Chop up 4-5 hot dogs and fold into corn mix. Fill muffin cups and bake 20-25 minutes, or until top is light brown and firm. Once these have cooled, serve with ketchup or mustard.
Lemon Herb Rice Mix
1 c. long grain brown rice (short grain is very sticky and you want fluffy end results)
1 tsp. dried lemon peel (organic is better, no chemical residues)
1/2 tsp marjoram
1/4 tsp thyme
1/4 tsp rosemary
1/2 tsp salt
1/4 tsp sugar
Combine and place in ziplock bag, make multiples to create your own convenience mixes or follow directions below to cook.
Boil 2 1/2 c. broth or water, add entire bag of rice mix, turn down heat to low-medium and cook for 45 minutes.
1 tsp. dried lemon peel (organic is better, no chemical residues)
1/2 tsp marjoram
1/4 tsp thyme
1/4 tsp rosemary
1/2 tsp salt
1/4 tsp sugar
Combine and place in ziplock bag, make multiples to create your own convenience mixes or follow directions below to cook.
Boil 2 1/2 c. broth or water, add entire bag of rice mix, turn down heat to low-medium and cook for 45 minutes.
Dairy Free Milkshake
The Hillbilly housewife had this recipe on her blog and I snagged it and made it completely dairy free.
1 1/2 c. cold vanilla rice milk
About 1 1/2 - 2 trays of ice
1/3 c. sugar
1/4 c. unsweetened cocoa powder
1 tsp vanilla (if desired)
2 T. olive oil plus a 5-second squirt of pan spray
Blender should be about 3/4 full of ice. Place all ingredients in a blender and blend for 2 minutes. Do not omit any ingredients or the milkshake will not form. The oil and pan spray is needed for emulsification purposes and to give a creamy texture and appearance. It will have an appearance similar to a Wendy's frosty but much healthier, with no artificial flavors or colors and most ingredients are found at home.
You can omit the cocoa powder and only 1/2 c. sugar with 1 T. pure vanilla extract for a vanilla shake.
Add 1 ripe banana and you get a chocolate banana milkshake.
Reduce ice cup by cup for frozen strawberries and adjust sugar to your tastes to get a strawberry shake.
Add a scoop of rice protein powder to add protein and other essential aminos to your shake.
1 1/2 c. cold vanilla rice milk
About 1 1/2 - 2 trays of ice
1/3 c. sugar
1/4 c. unsweetened cocoa powder
1 tsp vanilla (if desired)
2 T. olive oil plus a 5-second squirt of pan spray
Blender should be about 3/4 full of ice. Place all ingredients in a blender and blend for 2 minutes. Do not omit any ingredients or the milkshake will not form. The oil and pan spray is needed for emulsification purposes and to give a creamy texture and appearance. It will have an appearance similar to a Wendy's frosty but much healthier, with no artificial flavors or colors and most ingredients are found at home.
You can omit the cocoa powder and only 1/2 c. sugar with 1 T. pure vanilla extract for a vanilla shake.
Add 1 ripe banana and you get a chocolate banana milkshake.
Reduce ice cup by cup for frozen strawberries and adjust sugar to your tastes to get a strawberry shake.
Add a scoop of rice protein powder to add protein and other essential aminos to your shake.
Indian Fry Bread
This is a recipe that my grandmother taught my mom to make and it originates from Indians (aka Native Americans) during very poor times to help fill empty stomachs. Corn was a big staple of Indian tribes and this was one of the variations of "Poor Man's Bread". Also, due to white men's introduction of lard, this was pan fried traditional but to cut down on the cardiac arrest risk I used canola pan spray.
2 c. cornmeal
1/2 tsp sea salt
1 1/2 tsp baking powder
2 pinches baking soda
1/4 c. white rice flour
2 T. potato starch
1 scant cup of water
1/4 of bacon drippings or oil
1/2 c. rice milk (you can use whatever milk your family drinks)
Whisk dry ingredients together to get out any lumps, add wet liquids. Heat up frying pan and drop 1/4 c. blobs onto a hot skillet and cook the way you would pancakes. Serve savory with rice and beans or serve as a breakfast dish with butter and syrup.
2 c. cornmeal
1/2 tsp sea salt
1 1/2 tsp baking powder
2 pinches baking soda
1/4 c. white rice flour
2 T. potato starch
1 scant cup of water
1/4 of bacon drippings or oil
1/2 c. rice milk (you can use whatever milk your family drinks)
Whisk dry ingredients together to get out any lumps, add wet liquids. Heat up frying pan and drop 1/4 c. blobs onto a hot skillet and cook the way you would pancakes. Serve savory with rice and beans or serve as a breakfast dish with butter and syrup.
Potato Salad
3 c. peeled and diced cooked potatoes
1/2 c. chopped celery
1/4 c. chopped onion (if you don't have raw onion use onion powder to taste)
2 tsp. dried dill
1/2 c. vegenaise (click here for website info)
1 tsp. sugar
1 tsp. celery salt
1/4 tsp. white pepper
1/2 tsp. dry mustard
Place potatoes, celery and onion in large bowl. Mix remaining ingredients in a bowl and whisk. Pour over potato mixture and toss until thoroughly coated. Refrigerate until serving time.
1/2 c. chopped celery
1/4 c. chopped onion (if you don't have raw onion use onion powder to taste)
2 tsp. dried dill
1/2 c. vegenaise (click here for website info)
1 tsp. sugar
1 tsp. celery salt
1/4 tsp. white pepper
1/2 tsp. dry mustard
Place potatoes, celery and onion in large bowl. Mix remaining ingredients in a bowl and whisk. Pour over potato mixture and toss until thoroughly coated. Refrigerate until serving time.
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