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GF Lover

Recipes Needed Please...

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Oh man, I've been makin' bad panko crumbs for awhile now.  I just take a hunk of year old gluten-free French bread out of the freezer and stick it in my mini food processor, watch it closely, and when I have big crumbs, consider it panko.  If I  don't catch it in time, I substitute bread crumbs.  :wub:

 

That's two of us doing it wrong. I doubt either of us have ever suffered from it though!

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When I die, I surely hope it will be from Chocolate, duck fat, or spices, possibly Vodka, cheese or ice cream.   Could be a good Obituary about death by bad panko crumbs though.

 

If not cutting the crust off the bread when we make bread crumbs while calling them panko will kill us, well.... I'm not sure about you but I'm all sorts of screwed. :lol: I do make large crumbs though, because who likes bread that has been processed until it's like sand? Maybe I get points for being half right.

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And on that note, and before you get scared out of the kitchen... I'll post the cornbread pudding recipe over here like I said I would and where recipes are supposed to be gathering for you. I only said I was going to do it Monday then totally forgot like a doofus. By the way, the part of the directions that says to pour out the bacon fat and add olive oil? Yeah... heretics wrote that. If there isn't enough bacon fat in my pan I just add olive oil until it looks more or less like 2 tablespoons. I mean, what kind of person dumps out bacon fat just so they can cook vegetables in something else? Crazy!

 

Cornbread Pudding

 

INGREDIENTS

¼ lb smoked bacon, chopped

2 tbsp olive oil

1 cup diced onion

½ cup each diced red & green onion

4 cups gluten free bread crumbs

1 (14.75 oz) can cream style corn

4 eggs, lightly beaten

½ cup chicken stock

½ tsp dried thyme leaves

½ tsp dried rubbed sage

salt & pepper to taste


INSTRUCTIONS

  1. Preheat oven to 350°. Grease a 2 quart baking dish.
  2. Sauté bacon until cooked, not crisp. Remove bacon with slotted spoon and to paper towels.
  3. Pour off bacon fat and heat olive oil. Add onions and peppers and sauté until soft.
  4. Transfer onions and peppers to large mixing bowl, add bacon. Toss with remaining ingredients.
  5. Spoon into baking dish. Bake 50-60 minutes, until browned and firm.

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Thanks Addy and YES, everything is better with bacon!!!

 

OMG, I was just over at the J&D's website. Apparently they make a baconlube. :ph34r: Some things don't need bacon. Yeah, I said it. (also inappropriate conversation for the win)

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Having nightmares about Panko shocked-scream-smiley-emoticon.gif

Sorry gluten-free Lover!  Loved your animation though. 

 

I googled gluten-free green bean casserole and saw one where you fry sliced onions in corn starch, cook the beans, make a gluten-free white sauce with chopped mushrooms...I should have linked it, but I'm sure you need a project to keep your mind off the panko.

 

xxx

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I think I am going to try green bean casserole with pacific organics cream of mushroom, and crushed lays potato chips on top.  My husband hates onions so I think this might mutually benefit us.  I guess maybe I will add the chips on top near the end so they don't get too mushy?

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This dinner roll recipe is awesome.  It's gluten-free and dairy free and I love, love, love these. I make them on weekends all the time.  They use a mixer, but not a food processor.

 

Gluten Free Dairy Free Soft Dinner Rolls Recipe

Posted By Carol Kicinski On November 18, 2011 @ 9:57 am In Breads | 198 Comments

 
Gluten Free Dairy Free Soft Dinner Rolls Recipe Ingredients

2 tablespoons dry active yeast
2 teaspoons sugar
2 cups rice milk (or milk) – warm but not hot
*1½ cups superfine or Asian White Rice Flour
*½ cup superfine or Asian Sweet Rice Flour (also called glutinous rice flour)
*¾ cup potato starch (not potato flour)
*½ cup tapioca starch
3 teaspoons xanthan gum
1 ½ teaspoons kosher or fine sea salt
1 tablespoon baking powder
3 large eggs – use divided
¼ cup butter or non-dairy butter substitute (Earth Balance recommended) plus more for brushing the pans
¼ cup honey
1 teaspoon apple cider vinegar

*in place of the various flours and starches you can use 3¼ cups of a good quality, all-purpose gluten free flour blend.

Directions

Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6 – 8 minutes or until the mixture is foamy and had increased in volume.

Combine the flours, starches (or all-purpose gluten free flour blend), xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.

Add the yeast mixture, 2 eggs, melted butter substitute (or butter), honey and vinegar. Mix on medium low until combined. Scrap down the sides of the bowl, turn the mixer on high and mix for 3 minutes. You should have a very thick, smooth batter.

Brush 2 standard muffin pans with melted butter (or butter substitute) or spray with gluten free, non-stick cooking spray. Preheat the oven to 375 degrees.

Spoon the batter into the prepared muffin pans, filling about ¾ full. Alternately you can use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft free place to rise. Let rise for 35 minutes or until the dough has almost doubled in size.

Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of each roll with the beaten egg.

Bake for 17 – 18 minutes or until golden brown. Let cool in the pans for 15 minutes.

The rolls can be made ahead – bake them, let them cool in the pans, wrap with plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350 degree oven.

Servings

A gluten free recipe that makes 24

 

It's from the simplygluten-free.com website.

 

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Marilyn,

 

That sounds excellent.  Thank you.  What is graham Masala?

 

Colleen

It is actually called Garam Masala, and it is a space mixture from India - you can buy them already prepared in shops, but I would be careful because some mixtures might have some flower in them... However, the mixture is one of my favourite spice blends, just sprinkle on chicken breast, steaks, etc before grilling- also you can use it to make up marinades with natural yoghurt (if you can have it), etc

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Sorry, Colleen about answering your Garam Masala question again... I am still new to this forum and have just discovered how to retrieve messages further down the thread!!

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Sorry, Colleen about answering your Garam Masala question again... I am still new to this forum and have just discovered how to retrieve messages further down the thread!!

 

Blame it on Brain Fog.  All the rest of us do  :D

 

Colleen

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