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For turkey, or any gravy for that matter, I add sweet rice flour to the fat in the roasting pan (after pouring off any drippings). I cook that for a few minutes then slowly add stock (chicken or turkey - I usually make stock from the turkey bones and freeze, so that I have stock for the next turkey. I also throw the neck in a small pot with water and make a small amount of stock for the gravy with it). Slowly add the stock, stirring until you get the thickness you want. Taste to see if you need to add any salt.
I just ignor the specific soy sauces called for in this recipe and sub both with wheat free tamari.
Fried Rice with Grilled Pork ( Kao Pud Muyang )
This fried rice with pork is a quick meal, often cooked for children and westerners because it is a lot less spicy than the majority of thai cuisine. It's ideal if you have left-over rice to use up, cold rice from the day before is perfect. Other variations of this dish use chicken or shrimp. In this dish we've used pork shoulder for its tasty fat content, but other cuts of pork are also suitable. Originally from central Thailand, this is a mild non spicy dish.
Ingredient, for 2 people
200 gms pork shoulder
2 cup of long grain rice
2 cloves garlic
2 Spring Onions
50 gms Coriander leaf
1/2 bell pepper ( red or green )
2 tablespoons of oil
1 tablespoon light soya sauce
1 tablespoon dark soya sauce
A pinch of white pepper
1/2 teaspoon salt
1 teaspoon sugar
1. Finely chop the garlic and bell pepper.
2. Cut the spring onions to approximately 1 cm pieces.
3. Chop the pork finely into small cubes.
4. Put oil in the frying pan and put it on a high heat. The pan should be hot before adding the ingredients.
5. Fry garlic for a few seconds, to bring out the fragrance.
6. Add the pork cubes and fry until they are fully cooked.
7. Once the pork is cooked, add the raw egg and stir it in quickly.
8. Add the rice and and the remaining ingredients.
9. Fry quickly for 30 seconds while stirring. The aim is to lightly fry the vegetables and warm through the rice.
This is my gingerbread men recipe that has been converted to gluten free. I haven't tried to make a house with the gluten free version, but always used this recipe to make a house with. I would make a double recipe. One recipe would make the house (I rolled it much thicker than for the boy cutout and baked it for double the time. Do keep an eye on them, especially the smaller bits they may need to come out earlier.)
2 1/2 cups white rice flour
1/2 cup cornstarch
1/4 cup sweet rice flour
1/2 teaspoon xanthan gum
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups brown sugar
1 large egg
1 cup (2 sticks) butter, softened
1/3 cup molasses
1. In a medium medium mixing bowl, whisk together dry ingredients. Set aside.
2. In a large bowl, cream together butter and sugar for 30 seconds. Mixture will be a thick paste. Use medium-high speed on a stand mixer. (This recipe makes a large batch of dough. It might be too big for some small hand held mixers.)
3. Add egg and cream for 30 seconds. Scrape down the sides and bottom of the bowl. Add the molasses. Cream for 20 seconds or until light and fluffy.
4. Turn off the mixer and add the dry ingredients. Turn mixer to low speed to incorporate the dry ingredients. Increase mixer speed to medium and mix until a dough forms.
5. Divide dough in half. Pat each half into a round, wrap in plastic wrap and refrigerate for 45 minutes.
6. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
7. Roll out dough on a white rice floured surface. Dough should be about 1/4-inch thick. Cut into shapes with a cookie cutter.
8. Bake for 10 to 16 minutes. Bake time will vary depending on the size of your cookie cutter. My 3-inch gingerbread boy took 12 minute to bake and my 6-inch gingerbread man took 16 minutes.
9. Remove pan from the oven and allow cookies to cool on the pan for 3 minutes. Then, transfer cookies to a wire rack to cool completely.
Makes four dozen 3-inch gingerbread boys.