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Celiac.com 07/28/2015 - Chicken is marinated in yogurt, buttermilk and herbs, then grilled outside for a tangy, tender treat that's sure to make a bit hit at your next grill session. Ingredients: 12 cloves of fresh garlic 2 whole chickens 3 cups buttermilk 1 cup fresh whole milk yogurt ½ cup fresh rosemary, gently crushed ½ cup fresh thyme, minced ½ cup fresh oregano, chopped, or 1 tablespoon dried oregano ½ tablespoon onion powder kosher salt freshly ground pepper vegetable oil, for grilling Directions: Combine buttermilk, yogurt, onion powder, garlic, herbs, 2 tablespoons salt, and 2 teaspoons pepper. Clean and cut each chicken into 8 pieces, then divide between two large plastic food storage bags. Add marinade to each bag, and move chicken around until it's well-coated. Seal the bag and refrigerate for at least 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling. Heat grill to medium with direct and indirect heat zones. Brush grates with oil. Remove chicken from marinade, and pat dry with paper towels and place on a plate. Discard marinade. Grill breast halves, thighs, and drumsticks, skin side down, over direct heat for about 10 minutes. Flip, move to cooler grill area, and cook, covered, about 10-15 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 165F. Grill wings over direct heat, turning as needed, until cooked through, about 15 minutes.

Bring the following to a boil: ½ cup butter 1 cup water ¼ cup cocoa ½ cup oil Sift and pour over boiled mixture: 2 cup cornstarch 2 cup sugar ½ teaspoon salt 1 teaspoon soda Add the remaining ingredients (batter will be runny): ½ cup buttermilk 2 eggs Bake at 375F for 25 - 30 minutes in a 9 x 13 pan (or until a toothpick comes out clean in the center). You can also put them in a jelly roll pan but then only bake for about 20 minutes. Icing: Bring the following to a boil: ¼ cup butter ¼ cup cocoa Add and beat until smooth: 1/3 cup buttermilk 1 teaspoon vanilla ¼ teaspoon salt 3-4 cups powdered sugar

This recipe comes to us from Mireille Cote. 2 ½ cups rice flour (could be white, brown or half & half) 1 2/3 cup potato starch 3 teaspoons baking powder 2 ½ teaspoon salt 2 tablespoons sugar ½ cup dry buttermilk powder 3 tablespoons egg replacement powder 1 cup less 1 tablespoon gluten-free shortening In a large bowl, mix together all dry ingredients. Cut in the shortening until no lumps appear. Store in the fridge or freezer because of shortening.

Fried chicken is undeniably one of my very favorite things to eat. It is also one of the things I did away with when I adopted a gluten-free diet. However, when I discovered the joys of breading and frying with crushed gluten-free Rice Chex cereal recently, I went a bit nuts and began to test the results on all of my old, and long-missed favorites. For my money, chicken, like fish, tastes best when soaked in brine for a spell, then marinated in buttermilk. This recipe marinates the chicken overnight, then fries it up in oil, and finishes it in the oven for a crispy texture. The recipe makes 6-8 servings, and goes great with mashed potatoes, corn on the cob, beans, cole slaw, or any other side dish you care to serve. Ingredients: 1½ tablespoons salt - for brine 1 quart of water - for brine 3 eggs 1 cup hot red pepper sauce 1 cup of rice flour 3 pound chicken, cut into 8 pieces 1 quart buttermilk 2 cups Rice Chex, finely crushed 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 1 tablespoon garlic powder 1 tablespoon ground oregano 1 tablespoon paprika 1 tablespoon thyme, 1 tablespoon cayenne pepper, 1 tablespoon ground parsley Vegetable oil or vegetable shortening Directions: In a large bowl, dissolve 1½ tablespoons of salt in 1 quart of water. Add cut chick pieces to the salt water. Marinate for 30 minutes at room temperature, or in the refrigerator for one hour. Remove chicken from salt water, and dry lightly on paper towel. Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than halfway with oil. In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with mixture of salt, garlic powder, oregano, paprika, thyme, black pepper, cayenne pepper, and ground parsley. Dredge each piece in rice flour. Dip the seasoned chicken in the egg, and then coat well in the Rice Chex. Place the chicken in the preheated oil a few pieces at a time, and fry the chicken about 3-5 minutes, until the coating is a light golden brown. Chicken will brown further in the oven. Be sure not to crowd the pieces. Allow the oil to return to 360 degrees F before frying the next batch. As the pieces finish, remove each piece from the oil and place on a paper towel to dry a bit. Once all the chicken pieces are fried and dry, place pieces on a metal baking rack set on a sheet pan. Bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot. Note: Dark meat takes longer than white meat, so check pieces separately with a fork. Make sure the juices run clear.

This recipe comes to us from M.J. Richards. Preheat oven to 425 2 cup gluten-free flour ½ cup 2 tablespoons sugar 1 ½ tablespoons baking powder (4 ½ t.) 1 teaspoon baking soda 2 cup white cornmeal (Martha White is my preferred brand) 1 cup buttermilk ½ cup milk 3 eggs ½ cup vegetable oil ½ teaspoon salt Sift together dry ingredients, add cornmeal. Mix together wet ingredients (best if all are at room temperature). Add to dry ingredients to 9x13 pan and mix well. Pour into greased pan, smooth. Bake at 425 fro 25 minutes.

Courtesy of Andrea Frankel. Makes one large bundt or tube cake. This cake won first prize at the 1995 Nevada County (CA) Fair, in the Very Low Fat Baked Goods division, Cakes: Heavy Textured class. It is one of those are you SURE there isnt wheat in this? recipes. 2 16-oz cans pear halves (in juice or light syrup), drained 2 Tablespoon butter 2 Tablespoon vegetable or nut oil (I like almond for this) 2.5 cups gluten-free Gourmet flour mix (white or brown) 1 cup soy flour 1 teaspoon salt 1 teaspoon baking powder .5 teaspoon baking soda 1.75 cups sugar or 1.25 cups fructose, divided use 1 cup buttermilk 1 tablespoon gluten-free vanilla extract grated zest of one lemon 1 teaspoon gluten-free almond extract 2 large eggs, separated 2 large egg whites Prep (can be done beforehand): Puree pears in food processor or blender. Transfer to medium saucepan and cook over medium heat, stirring almost constantly, until reduced to about one cup (anywhere from 10 to 40 minutes). Allow to cool completely. If making ahead, store covered in fridge. Melt butter over medium heat, in small saucepan or skillet where you will be able to see the color change. Cook, swirling pan, until the butter turns a light, nutty brown, about 60 seconds. (Once youve done this, you can also tell by smell when it first turns. Pour into a teacup where you have measured the vegetable oil, stir and set aside. Preheat oven to 350 degrees F. Lightly oil or spray with pan spray a 10 tube pan or large bundt pan. Dust with rice flour or gluten-free flour mix, and shake out excess. (I have a heavy, nonstick bundt pan that works great with this recipe, but I still spray and dust to make sure the cake slides out whole.) Sift flours, salt, and leavenings together into medium bowl; set aside. In a large bowl, mix pear puree, butter-oil mixture, 1.5 cups of sugar (=1 cup fructose), buttermilk, extracts, lemon zest, and egg yolks; whisk until smooth. In clean mixing bowl and with clean beaters, beat the 4 egg whites until soft peaks form. While continuing to beat on high, slowly add the remaining .25 cup sugar or fructose and beat until stiff, but not dry peaks form. With a rubber spatula, gently fold the dry ingredients into the pear puree mixture alternately with the beaten whites, making three additions of the dry and two of the whites. Turn batter into pan, and bake 40-45 minutes or until cake tester comes out clean. Let cool in pan for 5 minutes, then turn out onto a rack to cool. (Hint: if you cant resist and attack this cake while still warm, it will not have the dense texture of a real pound cake!). This cake is fine as-is, or can be dressed up with a sprinkling of confectioners sugar, melted lemon marmalade brushed on the top, or a light lemony icing. But my all-time favorite is to use the slices for strawberry shortcake! Substitution note: I have not tried replacing the buttermilk in this recipe, but if you do, be sure to add something acidic like a Tablespoon of lemon juice or rice vinegar so the reaction with the baking soda will work.

Separate 5 eggs. In a medium sized bowl, beat 5 egg whites w/ 1 teaspoon cream of tarter until stiff peaks appear. In a large bowl, cream 5 egg yolks, 2 cups sugar, 1 teaspoon vanilla, and ¼ cup applesauce. Sift two ¾ cup gluten-free flour mix with ¼ cup soy flour ( if not tolerated use and extra ¼ cup gluten-free flour mix) 1 ½ teaspoon baking soda, and ¼ teaspoon salt. Add all ingredients alternately with 1 ½ cups buttermilk. Bake at 350 degrees for 40-50 minutes, or until done. Use two 9 pans or one 9 x 14 pan. Make chocolate by adding baking chocolate or cocoa. Notes: it will be moister if the gluten-free mix is made from sweet rice flour.