Gluten free recipes

Posted Aug. 10, 2010, at 7:40 p.m.

Chicken Tortilla Soup
Serves 4-6
4 corn tortillas, halved, then cut crosswise in narrow strips
2 cans (14.5 ounces each) gluten-free chicken broth
½ teaspoon each minced garlic, ground cumin, chili powder, oregano
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can whole kernel corn, drained
2 skinless, boneless chicken breast halves, cut into bite-size pieces
½ cup salsa
½ cup chopped fresh cilantro

Coat a 5- or 6-quart pot or Dutch oven with nonstick spray; over medium heat. Add tortilla strips and cook 5 minutes, turning occasionally, until lightly toasted. Remove to a paper towel or plate.

Add broth, garlic, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 3 minutes, or until chicken is no longer pink inside.

Add the cilantro and half of the reserved tortilla strips. Ladle into bowls and garnish each bowl with some of the remaining strips.
Courtesy of the Beauregard family.

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Vietnamese Style Cabbage Salad
Serves 5
2-3 cups shredded cabbage
2 carrots
¾ pound ground turkey or chicken (or ground pork, shrimp, scallops, tofu, other meat)
4 cloves garlic, minced
1 tablespoon toasted sesame oil
½ cup of crushed, dry roasted, unsalted peanuts
1 hot chili pepper, sliced very thin
1½ cups warm water
2 generous tablespoons honey or raw sugar
2-3 tablespoons wheat-free Tamari or Bragg’s Amino’s
1-2 tablespoons Fish Sauce, depending on taste
3 limes: two juiced, one sliced into wedges
Fresh basil, cilantro and-or mint
Rice noodles (optional)

Combine water, honey, hot pepper, two minced cloves garlic, lime juice, tamari and fish sauce. Mix well and let sit. Thinly slice (shred) cabbage and carrots. Mix in a bowl and set aside. Saute meat in a skillet with two cloves minced garlic. As the meat is browning, add the toasted sesame oil. Clean and roughly chop around a half cup fresh herbs — use more or less, depending on taste. Mix cabbage, carrots, meat, herbs and sauce in a large bowl, coating everything well. Garnish with peanuts, lime wedges and extra herbs. Optionally, you can serve the entire salad over rice noodles, though eating it plain is just as good.
Courtesy of Sasha Alcott.

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Zucchini Fritters
Makes 12 fritters
2 medium zucchinis
½ cup gluten-free flour (potato, fava bean, etc)
¼ cup finely chopped fresh herbs of your choice (parsley, dill, basil, or cilantro)
1 egg, beaten
1-2 shallots, diced
2 cloves garlic, minced
2 teaspoon sea salt
½ teaspoon mustard
1/8 teaspoon black pepper
¼ cup Parmesan, feta or goat cheese (optional)
Olive oil or butter for frying

Grate the zucchinis by hand or in food processor. Place grated zucchini in a colander in the sink and add salt. Leave for approximately 10 minutes or until the salt brings out the water in the zucchini. Press more water out with a spatula. Place paper towels in a medium mixing bowl and put zucchini on top to absorb more of the water, then remove towels when soaked. Mix in other ingredients until uniform. Heat a cast-iron skillet with adequate butter or oil for frying. Place a generous tablespoon of the mixture in the hot skillet and press flat with a spatula. Fry on medium high until the bottom becomes slightly browned and crispy, about five minutes. Flip over and cook until both sides are browned. Cool on paper towels. Serve plain, with applesauce or any of your favorite homemade sauces or dressings.
Courtesy of Summer Allen.

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Gluten Free Pancakes
Serves 4-6
1¼ cup rice flour
¾ cup tapioca flour
1/3 cup potato starch
¼ cup dry buttermilk powder
¼ cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon Xanthan gum
2 eggs
2 tablespoons oil
2 cups water

Mix wet and dry ingredients separately, then combine. Heat griddle to 325 degrees and pour 6-inch pancakes. Cook until bubbling, then flip until golden brown. Serve with syrup or other toppings.
Courtesy of Megan Kemp.

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Gluten Free Pizza Crust
Makes 1 large pizza crust
1 package yeast
1 cup rice flour
¾ cup tapioca flour
3 tablespoons almond meal
3 teaspoons Xanthan gum
½ teaspoon salt
1½ teaspoon unflavored gelatin
¾ teaspoon sugar
1½ teaspoon olive oil
1½ teaspoon apple cider vinegar

Dissolve yeast in one cup warm water, let stand for five minutes. Mix dry ingredients in large bowl, and then add olive oil, vinegar and yeast in water. Mix well and knead. Spread dough out in pizza pan and bake 425-degree oven for 10 minutes. Remove crust and add toppings; bake an additional 15-20 minutes.
Courtesy of Megan Kemp.

http://bangordailynews.com/2010/08/10/living/gluten-free-recipes/ printed on August 23, 2014