Chicken Gumbo - A Gluten Free Version

Chicken Gumbo  (my gluten free version)

Adapted from “Southern Sideboards” © 1978

Chop 2 large onions, 4 stalks celery, 1 green or red pepper, set aside.

Make a roux in a heavy soup pot:  ¼ cup oil and 1 heaping Tablespoon brown rice flour.  Stir constantly over medium high heat until a rich dark color is achieved (compare to an old copper penny for color depth).

Add the chopped vegetables to stop the roux process.  Stir over heat until the vegetables are soft.  While the vegetables are cooking, add 3 finely minced or crushed garlic cloves. 

Add these next ingredients, then simmer 30 minutes:

2 cups chicken broth

1 can tomatoes – stewed or diced

4 Tablespoons Worcestershire sauce

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon thyme

4 bay leaves

2 Tablespoons parsley

Add chicken pieces, leftover cooked chicken, Cajun sausage, etc. as desired  (I add about 1.5 lb meat – may be precooked or uncooked – then deboned and shredded after cooking)

Add 1 bag frozen okra ( 12 oz. is what I am able to find in Montana)

Cook gumbo over medium heat for 2 – 3 hours, stirring occasionally.  Serve in bowls over a mound of rice with pepper sauce on the side.

Recipe can be doubled and freezes well.

To make a soup version – increase broth and add cooked rice so dish is all inclusive.

Banana Muffins - Gluten Free, Dairy Free, Soy Free Recipe

Cindy’s Gluten Free Banana Bread or Muffins

1 stick butter or margerine ( I use Hain sticks)

1 cup sugar

2 eggs

2 cups flour (brown rice flour works best)

1 teaspoon soda

4 large ripe bananas

1 cup chopped nuts (optional)

Cream butter and sugar.  Beat in eggs one at a time.  Beat in mashed bananas.  Mix in dry ingredients and nuts.  Pour into greased loaf pan – or muffin tins (actually – muffins cook much faster, and keep well – they seem to have a better texture than the banana bread).

Bake banana bread 50 to 80 minutes (depends on the moisture in the bananas!).  Bake muffins about 20 to 25 minutes.  Oven temp.  325 to 350.

Carrot Bundt Cake - Gluten Free, Dairy Free, Soy Free

I adapted this cake recipe from a couple of other cake recipes that work well for me.  This one was exceptionally moist and flavorful.  I baked it for daughter Michelle's birthday in December.

Michelle's Carrot Cake, Gluten, Dairy, Soy, Wheat Free Recipe

3 cups gluten free flour * (1 cup brown rice, 1 cup sweet rice, 1/2 cup millet, 1/2 cup tapioca starch)

1 1/2  tsp xanthan gum

1 1/2  tsp sea salt

1 1/2 tsp baking powder

1 1/2 tsp. cinnamon

1/2 tsp Garam Masala

1/2 nutmeg nut, freshly grated

1/2  cup safflower oil

1/2 cup coconut oil

2  cups sugar

4 large eggs

3 cups grated carrots

1 cup chopped pecans

3/4 cup coconut milk (I use “So-Delicious” Unsweetened)

Preheat oven to 350 degrees

Combine flour, xanthan gum, sea salt, and baking powder in an extra large measuring cup or separate bowl.  Set aside.

Blend oil and sugar, add eggs one at a time, beating after each.  Add carrots and pecans.   Add coconut milk.

Gradually add dry ingredients into wet ingredients, mixing well.

Pour into a greased 9” bundt cake pan. 

Bake 60 minutes or until cake tests done.

Caramel Glaze

1/2 cup coconut sugar

2 tablespoons water

1 tablespoon butter or margarine

Mix ingredients in a saucepan and bring to a boil, stirring occasionally until sugar is dissolved.  Cook about 3 minutes or until mixture has a syrup consistency.

Cool, then beat in sifted powdered sugar until mixture thickens slightly to make a nice glaze consistency.  (I probably added 1 1/2 to 2 cups powdered sugar - did not measure)

Add 1/2 teaspoon of vanilla extract.

Pour over cake and let it drizzle down the sides.  *Michelle's birthday cake 2014

Curried Yam Soup - Wheat, Gluten, Dairy Free Recipe

Curried Yam Soup

1 large onion, caramelized in 2 tablespoons olive oil

Add 2 large peeled and cubed yams

1 stalk celery, coarsely chopped

1 rounded tablespoon curry powder

1 bay leaf

salt and pepper as desired (I add about 1 teaspoon each, since my homemade chicken broth is not salted)

Cover with chicken or vegetable broth (about 1 - 2 quarts depending on the size of your yams and onions.)  Simmer until yams are thoroughly cooked.

When yams are very tender, remove from heat and remove bay leaf.

Add 2 cups unsweetened coconut milk and stir to distribute.

Transfer to a blender in batches and puree until smooth. 

Makes a creamy thick and flavorful soup.  Sprinkle the top with chives or sliced green onion.

Cream of Broccoli Soup Recipe - Nondairy, Gluten Free

Cream of Broccoli Soup

1 large bunch of broccoli chopped (reserve choice florets for garnish)

2 large carrots, diced

1 onion, chopped

2 large stalks of celery, chopped

Saute vegetables in 2 tablespoons  olive oil (or other oil of choice).

Cover with 1 quart rich chicken broth and simmer until all vegetables are very tender. (may use vegetable stock for a vegan soup).

Mash the well cooked vegetables with a potato masher to break the vegetables down a bit.

Add the reserved florets for the final 5 minutes of cooking.

Make a roux by mixing 2 T brown rice flour and 2 T tapioca starch with 1/2 c water.  When the roux is smooth, add 2 cups unsweetened non-dairy milk of your choice (I use So Delicious Unsweetened Coconut milk, which is thick and does not add a coconut taste to the soup).

When the broccoli garnish is cooked, add the roux and stir to distribute, simmer until thickened and serve.

May add fresh grated nutmeg, parsley, or GF croutons.

This soup keeps well in the refrigerator and freezes well.

Ice Cream Cake- Wheat-free, Gluten-free, Dairy-free, Soy-free Recipe

 

Chocolate Ice Cream Cake

Pamela's Chocolate Cake Mix, a gluten-free, wheat-free, non-dairy cake mix available from most health food stores and many regular grocery stores in the GF department. 

I make mine with 1/2 cup safflower oil, 2 eggs, and 1 1/2 cups water.  Bake in a well greased loaf pan (or line it with parchment paper just to make sure it releases after baking).  Bake at 350 degrees and cool in pan for 10 minutes before transferring from the pan to a cooling rack.

While cake is cooling, make Homemade Coconut Milk Ice Cream - my recipe here.

When cake is cool, slice it horizontally in two places, so there are three parts.

Line the loaf pan with parchment paper, waxed paper, aluminum foil or plastic wrap.  Place the bottom layer of cake into the bottom of the paper lined pan.  Spread half of the soft ice cream over the first layer of cake, then add the middle layer.  Spread the remaining half of the ice cream over the cake and add the top layer of cake.  Cover with foil and freeze until ready to serve.  

Remove from freezer 10 minutes before you wish to serve it.  Then, unwrap and slice into individual servings.  Makes a wonderful presentation!

Sweet Potato Muffins - Gluten Free, Dairy Free, Soy Free

Nana’s Muffins

Banana, Carrot, Sweet Potato, Applesauce, Pumpkin

½ cup oil (any)

½ cup brown rice syrup, honey, agave nectar, maple syrup or other natural sugar (apple or grape juice would also work, I think)

2 eggs (or equivalent egg replacer)

1 teaspoon baking soda

1/2 teaspoon xanthan gum

1 cup mashed fruit or vegetable of your choice (banana, carrot, applesauce, sweet potato, squash, pumpkin)

1 cup chopped nuts (optional)

1 teaspoon Garam Masala, cinnamon, ginger, your choice (or omit)

2 cups flour of your choice (my preference is 1 c. brown rice, ½ c. millet, and ½ c. tapioca starch)  May be all brown rice flower.

350 degrees   20 minutes or til firm