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I am so excited! I won this basket of gluten-free goodies at a celiac disease fundraiser last April and in it was a bread mix called Manna from Anna --I didn't try it for the longest time (because I usually don't like bean flours -which it uses, and also because it contains dairy-which I don't want in my breads due to our kosher kitchen) Anyway, when I finally did try it...it was outstanding...by far the best gluten-free bread I've ever tasted...it was like the soft wheat breads you get at a nice restaurant in the bread basket. I was thrilled, but also sad..knowing that I wouldn't bother to order any more due the dairy status.
Well, two weeks ago I logged on to their website thinking I'd beg them to develop a dairy free bread mix (not expecting a reply, actaully) But..guess what? they already had developed it and it was just starting to ship! I just made my first dairy-free loaf tonight, and its fabulous!!! Yeah!!!Now I can stop trying and trying to develop my own bread recipe...and I can use this for hamburger buns (I can't wait to try that)
Anyway, I have no financial interest in this company, but can say that I got prompt replies by email from Anna (the owner) and I am totally thrilled with not only the service but the bread. If you want, check the site www.glutenevolution.com
Sara

EGG ROLLS

This is a multi-step recipe:
- egg roll filling
- wrappers
- rolling and frying


EGG ROLL FILLING
(I made this the day before)

ingredients:

Marinade
3 T gluten-free soysauce
1 t cornstarch
1 T water
1 T oil
1/4 t sugar

3/4 lb ground meat (I used chicken)
4 T oil
1 T cooking wine
1/2 t sugar

5 cups shredded green cabbage (about 3/4 of average head)
3/4 t salt
1/2 cup shredded carrots
2 green onions, finely chopped
1 T cornstarch mixed with 3T chicken broth or water

Directions:
1. combine marinade, and add meat, mix and set aside
2. heat wok with 2 T oil, when hot, add meat and stir fry until color changes
3. add wine and sugar, stir fry another minute or two
4. transfer to bowl, set aside
5. wipe out wok, reheat with remaining 2 T oil
6. add cabbage and carrots, stir fry several minutes until wilted
7. add salt and green onions, stir fry one minute
8. return meat to wok, mix through
9. move mixture to sides of wok, leaving clearing in the center
10. remix cornstarch and water/broth and add to center of wok, stirring constantly
11. mix thoroughly
12. transfer to bowl to cool, can refrigerate day or two until ready to roll


EGG ROLL WRAPPERS
(this is essentially a crepe recipe...it works for this too)

ingredients:
4 large eggs
1 t salt
1 cup gluten-free flour (i use Bette Hagemans featherlight)
1 and 1/4 cup water
1 T oil

Directions:
1. Beat eggs with salt (I use cuisinart)
2. Add flour, mix well
3. Slowly add liquids, scrape sides of bowl if flour sticks
4. Pour into 1 quart measuring cup with spout and chill until bubbles go down (sometimes I don't bother to wait, but then the crepes have air holes in them)
5. To cook crepes, use 2 8-inch nonstick fry pans simultaneously (if you only have one, its OK, just takes longer)
6. heat pans over medium to medium-high heat, very lightly oil bottoms
7. when pans are hot, pour crepe batter into bottom, quickly swirl to coat bottom evenly, then pour off excess batter back. (you need to work quickly to avoid thick crepes - practice makes perfect)
8. when edges start to curl up and brown slightly, then tip pan bottom side up and bang on countertop to release crepe (sometimes you need a knife to release edges)
9. continue making crepes until all batter is used. Stack slightly cooled crepes ontop of each other like pancakes.
10. makes about 25-30 crepes


EGG ROLL ROLLING

ingredients:
egg roll wrappers (crepes)
egg roll filling
1 egg, beaten in small dish

directions:
1. have all ingredients on work counter
2. place one crepe in front of you, and spoon about 1 and 1/2 tablespoons of filling about inch up from edge of crepe closest to you
3. bring bottom edge over filling and roll away from you one full turn
4. brush some egg over exposed edges of crepe
5. fold right and left sides of crepe over top, toward center
6. keep rolling upward/away from you until you have an tube-shaped roll
7. place on counter with seam-side down..egg will keep it sealed.
8. continue as above until you run out of crepes or filling (hopefully, you'll have about 25+ egg rolls)
9. Fry in 2 inches of hot oil (325 degrees) for a few minutes, until browned
10. drain on paper towels
11. can be frozen after frying - to reheat, just place in hot oven (400) for about 15-20 minutes

It's alot of work, but makes me happy! Enjoy..

Granola Bars

(granola ingredients)
2 cups whole oats
1 cup gluten-free puffed rice cereal
1/2 cup slivered almonds
1/2 cup sunflower seeds (roasted and salted)
1/2 cup ground oats (I use cuisinart to grind them)
1/2 cup brown sugar

(syrup ingredients)
1/2 cup brown sugar
1/4 cup dark corn syrup
1/4 cup sweetened condensed milk
2 T butter, melted
1/2 t vanilla



Directions:

1. In large, heavy skillet (preferably with sides to prevent spillage) dry roast whole oats and almonds over medium heat, stirring constantly for about 5 minutes.
2. Add ground oats, sunflower seeds, and rice cereal,. Keep stirring for another 5-10 minutes.
3. Add 1/2 cup brown sugar, continue to stir for another 5 minutes, until sugar is slightly melted, coating the granola
4. Remove from heat
5. In separate bowl, mix 1/2 cup brown sugar, corn syrup, condensed milk, butter and vanilla.
6. Pour syrup mixture over granola and mix through.
7. Pour mixture into greased 9x13 pan, I use wax paper coated with cooking spray to press the mixture flat.
8. Bake at 350 degrees for 20 minutes.
9. Cool for 5-10 minutes, then cut into bars. Leave in pan until completely cool, then separate. Makes 16-20 bars (depending on size)

Enjoy!

Hamantaschen

Purim is next week, and I was determined to make gluten-free hamantaschen. These worked pretty well! This makes a cookie-style hamentaschen, not the cake-like ones.

1 stick butter or margerine
1 cup sugar
1 egg
2 T orange juice (or lemon juice)
1 t vanilla
2 t baking powder
3/4 t xanthan gum
3/4 cup corn starch *
1/2 cup white rice flour *
1/2 cup brown rice flour *
1/2 cup potato starch *
1/4 cup tapioca flour * * or use 2 1/2 cups gluten-free flour of your choice


Filling: Apricot, prune, or strawberry preserves or jam
mini chocolate chips, M&Ms, etc


Directions:
1. In mixer, cream butter and sugar
2. Add egg
3. Add orange juice and vanilla
4. In separate bowl, combine flour, baking powder and xanthan
5. Add flour slowly to mixture
6. Refrigerate dough for several hours ( I do overnight)
7. Roll out dough onto lightly gluten-free floured surface. Roll to 1/8 to 1/4 inch thickness
8.Cut into circles with 2 1/2 inch wide glass
9. Fill each circle with about 1/2 teaspoonful of filling of your choice
10. Fold up 3 sides of circle and pinch edges firmly to form triangle with opening at center to let filling peek thru
11. Bake at 375 degrees on parchment covered cookie sheet for about 15 minutes, or until lightly browned. Let cool before transfering to plate.

Makes about 26 hamantaschen cookies. Recipe can be doubled

gluten-free Kung Pao Chicken

Marinade:
2 tsp cornstarch
2 tsp gluten-free soysauce
2 tsp sherry
1/2 tsp dry mustard
1 egg white

3 - 4 boneless, skinless chicken breasts, cut into 1 inch cubes
Vegetables of your choice (waterchestnuts, red or green bell peppers, zuchinni, carrots, broccoli, onions etc.) cut into 1 inch size pieces
dry roasted peanuts (optional)
Oil

Sauce:
5 TBSP gluten-free soy sauce
3 TBSP sherry
2 tsp sesame oil (I use toasted variety)
1 tsp sugar
2 TBSP water
1 TBSP cornstarch
1/4 tsp cayenne pepper (omit if you don't like spicy, add more if you like it hot!)


Directions:

1. Cook rice of your choice, if desired. (that way it'll be done when stir fry is ready)
2. Mix marinade, and toss chicken cubes to coat. Let sit while preparing veggies
3. cut veggies
4. mix sauce, set aside
5. Cook chicken in oil over high heat, stirring often. ( I use a wok, but a big fry pan with high sides will do)
6. remove chicken, set aside
7. Add more oil to pan, if needed and stir fry veggies (start with ones that require the longest to cook - ie the carrots, broccoli, end with the quicker cooking ones - ie the peppers, mushrooms, zuchini)
8. Return chicken to pan
9. Stir sauce, then add to pan and stir constantly to coat everything
10. Toss in handful of peanuts, if desired, mix.

Serve immediately over rice, or lower heat to simmer until ready to serve.

Enjoy! Sara