Saturday, December 19, 2009

Gluten-Free Egg Noodles in Chicken Noodle Soup

When the winter comes and the sun retreats towards the horizon at an early hour, I, naturally, want to wrap myself in the thickest down blanket and hibernate until the frigid grasp of the season's hand releases into spring. Unfortunately, this isn't possible. But I can melt that unrelenting midwestern chill with a hot bowl of homemade chicken noodle soup. As a child, my mother would line the countertop with thick strips of homemade egg noodles laid flat to dry. Delicious soup would undoubtedly follow. Thick, hearty noodles and chunks of tender chicken combine with celery, onion, and carrot in a light broth scented with cinnamon. You'll never miss the gluten in these noodles either; though you may miss home a bit.

Gluten-Free Egg Noodles
2 c. flour (3/4 c. potato starch, 1/2 c. tapioca starch, 1/4 c. arrowroot starch, 1/4 c. white rice flour, 1/4 c. sorghum flour)
4 eggs
2 tsp. xanthan gum
1 tsp. salt

Combine dry ingredients in a large bowl. Beat eggs until frothy. Make a well in the dry ingredients and pour eggs into the well. Mix with a wooden spoon until well combined (adding more flour if necessary). Knead dough a little on surface floured with potato starch. Roll out thin, cut into strips, and dry overnight on a drying rack (or on parchment - but you will have to flip them to dry the noodles evenly). Store tightly sealed in the refrigerator.

When you are ready to use the noodles, boil them for 15-20 minutes, depending on the thickness of the noodle.

Thursday, December 17, 2009

Gluten-Free Stuffing

On Thanksgiving, there is no replacement for traditional bread stuffing. My first gluten-free thanksgiving was sans-stuffing and I vowed never to make that mistake again. I based this recipe on one that I found from Whole Foods Market, but altered it to make it a little more like mom's. The best part: no one has ever guessed this was gluten-free.

Gluten-Free Bread Stuffing
12 cups (almost 2 loaves) gluten-free bread cubes (I like to make one box of whole foods market sandwich bread mix and one loaf of pamelas bread mix)
1 pkg. ground turkey sausage
4 cloves garlic, minced
1 large yellow onion
2 cups celery, diced
3-4 carrots, peeled and diced
4 tbsp butter
2 tsp. dried sage
2 tsp dried thyme
1 tsp orgeano
1 1/2 tsp dried rosemary
2 tsp dried marjoram
2 tsp sea salt
1 tsp groud black pepper
4 tbsp parsley
1 large box low-sodium chicken broth (you may need more)
2 large eggs

Cook ground turkey sausage into crumbles. Set aside.

Toast bread cubes in a preheated 300 degree oven for 20 minutes or until dried, stirring frequently to avoid browning. Set aside.

Saute vegetables and garlic in butter until soft, being careful to avoid browning. Add spices and cooked ground turkey sausage crumbles. Whisk eggs and 2 c. chicken stock and pour over bread cubes and mix into sauteed vegetables. Place in baking pans prepared with non-stick cooking spray, cover with foil, and bake in preheated 350 degree oven for 3o-45 minutes.

Gluten-Free Chocolate Chip Cookies

Sometimes you just want a chocolate chip cookie. A simple classic cookie; not too crisp, not too cakey. I've had quite a few disappointing gluten-free chocolate chip cookies, but these might be the best I've ever had.

Gluten-Free Chocolate Chip Cookies
1 stick unsalted margarine or butter (softened)
1/2 c. packed brown sugar
1/4 c. granulated sugar
1/2 tsp. salt
1 tsp. vanilla
1 large egg
1/2 tsp. baking soda
1 1/2g tsp. xanthan gum
1/2 c. oat flour
1/3 c. tapioca starch
1/4 c. potato starch
1/2-3/4 pkg. high-quality chocolate chips (I like guittard dark chocolate chips)

Preheat oven to 350 degrees.

In a large mixing bow with electric mixer, beat butter until creamy. Mix in brown and granulated sugars, salt, and vanilla until fluffy. Mix in egg, baking soda, and xanthan gum. Add flour. Mix on low until incorporated. Mix in chocolate chips. Drop by tablespoons onto cookie sheet lined with parchment paper. Bake for 10-12 minutes.

Tuesday, December 15, 2009

Gluten-Free Spiced Apple Crumble Pie

When I visited an orchard in Wisconsin and picked over 20lbs. of fresh, ripe apples, I knew a pie would soon follow. While I enjoy traditional apple pie, I had been thinking of that delicious crumb topping atop a crisp. Thus, I developed my own version of the "dutch" apple pie. Molasses and a generous blend of spices add a rich, genuine taste of fall to this deep-dish pie that will have you reaching for seconds.

Gluten-Free Spiced Apple Crumble Pie
Gluten-Free Pie Crust
1/3 c. brown rice flour
1/3 c. tapioca flour
1/3 c. potato starch
1 tbs. arrowroot starch
2 tsp. sugar
1/2 tsp. baking powder
1 1/2 tsp. xanthan gum
1/2 tsp. salt
1/2 c. chilled unsalted butter, cut into chunks
1 large egg
1 tsp. apple cider vinegar

Combine dry ingredients in a medium bowl. Cut in butter with a pastry cutter. Beat egg with vinegar and mix into the dry ingredients. Gather dough into a ball and roll out between two sheets of waxed paper. Peel back one piece of the waxed paper and place the crust upside down into a 9-inch (deep) pie plate. Trim the edges.

8-9 large apples, cut into slices 1/4 inch thick (I like a combination of tart varieties).
1/3 c. sugar
2 tbsp. potato starch
1/2 tsp. xanthan gum
2 tbsp. brown sugar
2 tbsp. dark molasses
1/4 tsp. sea salt
1/4 tsp. nutmeg
1/8 tsp. cloves
1/4 tsp. ginger
2 tsp. cinnamon
1/2 tsp. vanilla
2 tbsp. butter, melted

Combine ingredients in a large bowl and set aside.

1/3 c. oat flour
1/3 c. tapioca starch
1/3 c. almond meal
1/2 c. old fashioned oats
1/3 c. sugar
1/4 c. brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. salt
3/4 tsp. cardamom
6 tbs. butter cut into 1/2 inch cubes

Combine all the dry ingredients into a food processor. Add butter and process until the combination resembles wet sand.

Place sliced apple combination into prepared bottom pie crust. Press crumble topping atop apples, making sure to cover all areas. Place on a foil lined baking tray, and cover top with foil. Place into preheated 400 degree oven. Bake for 40 minutes at 400 degrees, remove foil, then reduce temperature to 350 and bake for another 30 minutes. Cool on a wire rack for at least 1 hr.