Organic, Gluten-Free green bean casserole.

So easy!

Ingredients:

Organic Green Beans/Hericot Vert - 3 bags
Organic gluten free condensed mushroom soup - 2 boxes
Organic Brown/Yellow Onion, sliced very thin - 1
Organic sprouted brown rice flour - a good sized pile
Pink Himalayan salt - some (to taste)
Organic, raw, unrefined coconut oil - lots

I sliced up an organic brown onion very thin.  Then tossed in organic sprouted brown rice flour, with some salt mixed into it.  Then fried the onions in batches until light golden color, in organic coconut oil, over medium high heat in a heavy pan.  Dusted them with pink Himalayan sea salt while warm.  Set aside.

Put 2 containers of organic condensed cream of mushroom soup and 3 bags or organic green beans into a huge plastic bag.  Shook bag to coat beans with soup.

Put beans into a pan, covered with foil,  baked in 350F oven for 1 hour.  Removed foil, covered with precooked onion strings and placed in oven for 5 minutes more to heat crispy onions on top.

YUM!

Gluten Free Thanksgiving Gravy!

I missed gravy.  This was great and nobody commented about it being "gluten free"; they just ate it up!  Barely any left and I made a DOUBLE batch!

Here's the recipe:

Ingredients
Butter - 1/2 cup (1 stick)
Flour - 1/2 cup (Cup4Cup gluten free all purpose flour)
Chicken Bullion - 1 or 2 cubes (if you like it saltier, use 2 cubes)
Chicken Stock/Broth - 1 box (32 oz.)

Equal parts Butter & Flour.  I used 1 stick butter (1/2 cup) and 1/2 cup gluten free flour.  Then 1-2 gluten free chicken bullion cubes melted together, mixing constantly with a whisk until it transforms from buttery yellow to toasted light golden brown.   I cooked in heavy pan over medium high heat; I prefer heavy pans and feel like they do not scorch easily and keep the heat more even.

Then immediately add 1 box of chicken or turkey broth (I really like this organic bone broth from Walmart).  Whisk immediately and constantly to avoid lumps.  Stir with whisk while cooking.  It's ready when it's thick enough to coat the back of a spoon.

NOTE:  It stays warm nicely in a crockpot on low.  It freezes and reheats well too.  I might use it as the liquid in turkey pot pies with the left overs (gluten free crust of course).

Biscuits GLUTEN FREE

These biscuits cook in 10-12 minutes!  100% gluten free and 100% delicious taste, with flawless texture too!

Ingredients

3 1/3 cups gluten free flour (it is important to use Cup4Cup brand)

Cup4Cup Flour can be found at Amazon
1 Tablespoon granulated sugar
5 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cream of tartar
2 teaspoons salt
1 stick (1/2 cup) butter, ice cold & cut into cubes
1/2 Cup coconut oil shortening, organic, not refined (raw)
1 1/2 cups faux buttermilk (see recipe below)
1/4 cup melted butter

NOTE: Get all of your ingredients ready ahead of time, to be sure your butter cubes are cut and stored cold in the fridge or freezer.  Also make your faux buttermilk right away because it needs to sit for 10 minutes before using it.

Equipment

Food processor with knife blade
Mixing bowls - 2 medium bowls
Measuring cups (dry & liquid)
Measuring spoons
Cast iron frying pan
Biscuit/cookie cutter (or a drinking glass) for cutting dough

Faux Buttermilk Directions

Combine 1 1/2 cups of alternative milk (almond, coconut, hemp, etc. - whatever you prefer) with 1 tablespoon, 1 teaspoon, and 1/2 teaspoon of apple cider vinegar (okay to substitute fresh lemon juice or other white vinegar).  Let the mixture stand for 5-10 minutes at room temperature before using.   Set it aside while you start preparing the biscuit dough.

(Note: The rule for faux buttermilk is a ratio of 1C milk:1T vinegar.)

Directions

Preheat oven to 450 F degrees
Get food processor out, put the sharp blade in (but leave the lid off so it's easy to add ingredients)
Put dry ingredients into food processor:

• flour
• sugar
• baking powder
• baking soda
• cream of tartar
• salt

Put the lid on your food processor and pulse for just a moment to fluff and mix the dry ingredients.

Take the lid off your food processor and add the cubed butter and coconut oil shortening.  Put the lid back on the food processor and pulse for ONLY A FEW SECONDS.  You do not want to make the mixture warm.  You should see pea size pieces of butter and a generally crumbly look to the flour mixture.

Pour the faux buttermilk into the food processor and pulse again for only a few seconds.  Just long enough to bring the dough together.  

The dough will be quite sticky and wet.  Just deal with it sticking to your fingers as you pour/pull it out onto a floured surface.  Flip the dough over a few times until it forms a ball shape making sure it does not stick to the counter, adding more flour to the surface as needed.  REMEMBER to use only Cup4Cup gluten free flour for this part too.  The dough will be soft but hold together.  With a generous amount of flour under it, press the dough down into a 1 inch thick circular shape.  Cut rings of dough with your cutter or glass.  Remove each biscuit immediately after cutting it, so it does not stick to the counter.  Place the biscuit onto the cast iron frying pan.  Repeat until all of the dough is formed into biscuit shapes on your frying pan.  I usually get 10-11 biscuits.  I can fit 9 biscuits perfectly on my cast iron pan.  So I'm trying to learn to make my dough a little more than  1 inch so I get exactly 9 biscuits.  

Remember the 1/4 cup of melted butter I said you'd need?  Now you brush or pour the butter over the top of the biscuits.  Then place on center rack in 450 degree (preheated) oven for 10-12 minutes!  

That's it.  You'll have just enough time to clean up and get out some plates to serve these!  These biscuits are fantastic served right out of the oven or reheated.  I love them with blackberry preserves or cut in half with Canadian bacon and a fried egg on top!

I hope you enjoy them as much as I do.  I created this gluten free recipe by reading lots of different "regular" recipes and combining the ideas I thought would work well together.  Let me know how they turn out for you.  And please share photos!  I'd love to see how yours turn out. 

CELIAC SAFE!  100% GLUTEN FREE!  VEGETARIAN.  Almost Vegan (it has butter).

Corn Dogs - GLUTEN FREE Recipe

If you're like me, every once in a while you crave a little junk food and can't have it due to a gluten free diet. 

I adapted this corn dog recipe from one I found online, using my favorite ingredients, all of which are gluten free, preservative free, and nitrate free.  I hope you enjoy the crunch of the crust, the light fluffy slightly sweet dough, and the savory hotdog as I did!

Heat 2 Quarts of Oil in a Tall Pot:

I used an oil mixture of coconut oil and canola oil.  Reserve 1 Tablespoon for batter.

Start heating the oil right away over medium heat. 

You want it at 350° (use a thermometer if you can).

If you this step first, the oil will be ready by the time your batter is mixed.

Hot Dogs - I used Ball Park brand Park's Finest hotdogs.  They are nitrate free, all beef, gluten free, and delicious.  Open the packet, remove dogs, dry them with paper towels.  The dryer the dogs are, the better the batter will stick.  Skewer each dog down the full length of the dog, with a wooden skewer.  You can leave them at room temperature, sitting on paper towels while you are preparing the batter.

Option - I cut the dogs in half, so they would be shorter and I used metal skewers.  Then, after I dipped the dogs in my batter, I slowly slid them off the skewer, into the hot oil.

Mix Dry INGREDIENTS in Large Bowl:

1+1/4 Cups Corn Meal

1/4 Cup Corn Meal for Polenta (it's a bit larger, more granular)

1+1/4 Cup Gluten Free Flour (I used Cup4Cup)

1/4 Cup Sugar

1 T Baking Powder

1/4 t salt (I use pink Himalayan)

Mix Wet Ingredients in Small Bowl:

1 Egg

1+1/2 Cups Buttermilk (I used whole fat)

1 T Vegetable Oil (I used the same oil I was frying in.)

1 T Honey (If you do this after the oil, the honey won't stick to the spoon so much.)

Dry INGREDIENT in Shallow Dish:

1 Cup Corn Starch (for dredging)

Pour the Wet mixture into the large Dry Mixture bowl, blending until combined.  If the batter is too thick, add between 1/4-1/2 cup of water.  The batter should be thicker than pancake batter, but still pourable.  I had to add about 1/2 cup of water to my batter (it probably depends on the gluten free flour you choose).

Next, pour the batter into a nice tall cup or glass.  You want it to be deep enough to dip your skewered hot dog into!

NOTE: Before you go any farther, lightly dredge the hotdogs in flour.  LIGHTLY, I said.  Just rub a very light coating over the corn dogs. This step will help to keep the batter on the dogs.  If you use too much corn starch, the batter will fall off, so make it light.

Grab the wooden skewer of the dogs you dried earlier and dip the dog into the glass of batter, completely covering the dog.  When you pull it out, you might have to turn it a bit to keep it from dripping.

Immediately submerge the dog into your hot oil, holding onto the wood skewer for a few seconds, then turning the stick before releasing it into the oil.  Set your timer for 2-3 minutes.  Let the dough turn a nice dark, golden brown.  Don't put more than 2 dogs into the oil at one time, so your oil temperature remains high enough.

Remove after 2-3 minutes and place on a rack, lined with paper towels underneath.  Keep in warm oven and serve a whole pile of them at once for a group if you want.  Otherwise, serve immediately, with mustard.