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Wonka

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Everything posted by Wonka

  1. Wonka
    I don't actually have a recipe. I throw the canned salmon in a bowl. Add an egg, gluten free bread crumbs, salt, pepper and dill. Then fry up in a pan. They are a bit crumbly at the beginning, make sure they are crispy brown on the bottom before flipping and they won't break apart.
  2. Wonka
    The flavour won't be as vibrant, the cheese adds alot to the flavour, but I'm sure it would still be tasty without it. Maybe add an ingredient that has a flavour that you really like, then you get good flavour with the nice texture that risotto has. Does that make any sense?
  3. Wonka
    Just read the labels on the ones you find at the local grocery store. I've never found a fish sauce or a chili paste with gluten in it, so I think most will be safe. I'm from Vancouver, which is a pretty culturally diverse place, so these are found in most of the vegie markets within walking distance to me, as well as all the regular grocery stores...
  4. Wonka
    Here are a few recipes from my recipe file. I haven't tried them yet, but I trust who I received them from. Larb Gai - Spicy Thai Chicken Salad 1 lb boneless skinless chicken breasts, minced in food processor (do not sub ground chicken, it is too fatty!) 1 tablespoon roasted rice powder (available in Asian markets or you can make your own by roasting...
  5. Wonka
    This is the recipe I was given from a Brazilian woman. Brazilian Little Cheese Bread 1/2 cup milk 1/4 cup olive oil (or other veggie oil, I used canola) 1 egg 1 cup tapioca starch 2 T shredded parmiggiano cheese (I used Mex fresh cheese,a little more than 1/4 cup) pinch of salt fleur de sel & rosemary Put in a blender the milk, oil, egg...
  6. Wonka
    I'm pretty positive they mean the starch. There are not too many recipes that actually call for potato flour (which is used in very small quantities).
  7. Wonka
    Hi Peg, I understand that the Bob's Red Mill is expensive, especially if you are a student. Just be forewarned, bulk flours are notorious for cross-contamination. Unless this is a specifically gluten free bulk store, your chances for cross-contamination are very high (if they are bulk but prepackaged, call then to find out their cleaning practices between...
  8. Wonka
    QUINOA AND MINT SALAD WITH AVOCADO AND FETA CHEESE Similar to tabouli, but a little more dressed up. Quinoa is not really a grain, it's the seed of a grass. 1 cup (240 mL) quinoa 11/2 cups (360 mL) water 6 tablespoons (90 mL) extra-virgin olive oil 3 tablespoons (45 mL) fresh lemon juice 1 clove garlic, minced a large pinch each of ground cinnamon...
  9. Wonka
    Here is a master recipe for making risotto. Once you have mastered it, you can play with it, adding any ingredients that appeal to your tastes. MASTER RECIPE FOR BASIC RISOTTO *2 tbsp. minced shallots or 1/4 c. minced onions *olive oil & butter *2 1/2
  10. Wonka
    I can't have legumes, so the bean flours are not an option for me. I like to sub in a similar protein content flour for the bean flour. My favourite is sorghum flour. I like the flavour it adds to my baking. Here is a list of appropriate subs. Teff, Sorghum, Rice, bean flours, brown rice, quinoa, millet, amaranth, and cornmeal are a few options. These...
  11. Wonka
    Here are a few recipes that I rely on. GLUTEN FREE FRENCH BREAD 2 tablespoons active dry yeast 1 tablespoon sugar 1 1/4 cups warm water (about 110 degrees) 3/4 cup sorghum flour 1 3/4 cups potato starch 1/2 cup tapioca flour 1 teaspoon xanthan gum 1 teaspoon guar gum 1/4 cup powdered milk 1 1/2 to 2 teaspoons salt 1 tablespoon...
  12. Wonka
    Here are a few of my all time favourite gluten free muffin recipes. Some I have copied from posts by cooks I trust, others are have converted from favourite pre-Celiac recipes. gluten-free Coconut Banana Muffins These make a great breakfast or after-school snack and are a great way to use up those bananas that have gotten a bit too ripe. Remember,...
  13. Wonka
    You do NOT need to replace any stainless steel pots, pans or utensils. Just give them a thorough cleaning. What you will need to replace are any non stick pans that are scratched (gluten can hide in the scratches), cast iron is porous and gluten can contaminate it, worn plastic and wood utensils, toasters, basically anything that is worn and stratched ie...
  14. Wonka
    Here are a few links to recipe sites that are very reliable (sites from cookbook authors that I trust). Check out some of their recipes and it will give you an idea of which cookbook styles you prefer. Open Original Shared Link (this is a site you need to pay for, but some of the recipes are free. Her cookbook is excellent and uses easily accessable ingredients...
  15. Wonka
    At my house there are two meat eating gluten free eaters, two vegetarians and two non discerning eaters. The vegetarians eat what ever we eat only without the meat. Example: Tonight I am doing a pork tenderloin with jamaican jerk spice rub, I have also rubbed some slices of tofu and I'll serve that with a mango salsa (mango, jalapeno, red onion, cilantro...
  16. Wonka
    I always made these in a cast iron pan. Heat pan in oven, add butter till melted, then add batter and bake.
  17. Wonka
    Good to know that the conversion worked so well. I used to make those all the time in my 20's. It was my special day breakfast treat. I would sprinkle icing sugar and squeeze lemon onto the surface in the last 5 minutes of cooking. Yum.
  18. Wonka
    Here are a few more for you. Use the same 1 cup amount of quinoa for the following ingedients: Middle-Eastern Style:
  19. Wonka
    I don't rinse, the sauce adheres better when you don't rinse off the starches. I do reserve some of the pasta water and use it if the sauce is too thick or for sauces that just need a bit more moisture.
  20. Wonka
    Congratulation! Getting good gluten free bread IS a big deal.
  21. Wonka
    Breads can be a bit fussy about the flours used. I would just use what ever flours are requested in a given recipe. A good gluten-free flour mix is excellent for lots of other applications. Here is the guidelines I use for making a mix (and the website I found it on). I don't know if Elizabeth's book is at Books-A-Million, I bought mine through (Company Name...
  22. Wonka
    I can't have any bean flours due to a legume intolerance. I usually sub in other higher protein flours like sorghum or millet for the bean flour. Apple cider vinegar is the only one I use in breads, use it. I can't answer the bread machine question, yes I know it was directed at someone other than myself lol, but from what I've read on this forum and others...
  23. Wonka
    Hey Sickchick, Thanks for the great sounding recipe. I too am nightshade intolerant and I sub arrowroot flour in when potato flour is in a recipe. I also sub sorghum for rice flour regularly (I just like the taste better, so far not rice intolerant. I'm gluten, dairy, legume, nightshade and carregeenan intolerant that I know of so far).
  24. Wonka
    I make this cake more often than any other. For my 50th birthday party last year I made this, sliced each cake lengthwise to get 4 layers. I placed the ganache icing inbetween the cut slices of both cakes then used a regular buttercream icing to finish the cake. I was the only gluten free person at the party and the cake was a great hit. Gluten Free Chocolate...
  25. Wonka
    Rhubarb Crumble Filling 10 cups sliced rhubarb 1 cup sugar 1 cup orange juice 1 cup water 2 Tbsp lemon juice 1 Tbsp cornstarch 1 tsp pure vanilla extract Topping 2
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