Recipe Box: Gluten-Free Crepes

I'm finally posting JD's Gluten-Free Crepes!  This is something he adapted from another recipe to work with the GF flour mix we use (below).   We generally eat them for breakfast, ideally with mascarpone cheese and sliced fruit.   Mascarpone can be found in a lot of food stores that sell specialty cheeses.  It's a very sweet, light, Italian cream cheese that tastes like crème fraîche.  The brand we find locally, Belgioioso, is gluten free.  You can also use regular cream cheese, sweetened ricotta, or Neufchatel. 

Gluten-Free Flour Mix:

4 parts white rice flour
3 parts potato or corn starch
2 parts sweet white sorghum flour  (brown rice flour should work, but we haven't specifically tested it)

Measure parts by pouring into a measuring cup or container and use the same container for each "part".   Mix all the parts together very well (we put it in a big container and shake it thoroughly.  It makes a fairly decent "all-purpose) for unleavened uses). 

Crepes

1/2 cup flour [see above for GF flour mix]
1 tablespoon vegetable oil
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1 egg
5/8 cup milk (1/2 cup plus 2 tablespoons) (should work with non-dairy substitutes)

If possible, use a small round nonstick pan with tapered sides, like an omelet pan.

Preheat the pan on medium heat. Dampen a paper towel with vegetable oil and wipe it on the pan to give it a very thin coating.

 Mix all ingredients together. Whip until well blended. Pour just enough batter into the pan to coat the bottom, tipping the pan to spread evenly.  If it doesn't flow well, add milk by tablespoons until it is thin enough.  

Wait for approximately 1 minute, or until crepe is dry and slides easily in pan.  Flip crepe and cook for an additional 30 seconds.  The crepe should still be light and pliant without browning, but may have brittle edges. 

For the visual learners, here's a Youtube video on how to cook the crepes.  Skip past the mixing of ingredients and use the recipe above, but note the texture of the batter and watch how he pours it to coat the pan.

These unfortunately do not store/re-heat well.  By the second day they are very crumbly.  The batter does keep made for up to three days, however, so you can store a container of it in the fridge and use as needed. 

Kitchen Tips: Protect Your Tools with Oil

It is possible to keep your kitchen tools too clean.  Like your skin, a certain amount of oil can be protective against the ravages of the three W's:  Wind, Water, and Waste.  It keeps air (wind) away from metals, preventing rust.  It repels water, which can swell wooden tools and contribute to rust on metal ones.  It prevents stains (waste) by sealing small openings in wood and stone, creating a better non-stick surface. 

Unless you're working with cast-iron, a light coating of a stable vegetable oil after washing and drying will do the job just fine.  I recommend putting a few drops on a paper towel and rubbing it into the surface.  If it seems too oily, use a clean paper towel to wipe away excess.  Use a heat-friendly, shelf-stable oil like canola, vegetable, safflower, or grapeseed.  Olive oil will go rancid, and both olive and coconut oil will scorch and smoke with high heat. 

If using nut oils, warn guests about allergens before they eat your cooking. 

Wood:

I have ten year old wooden spoons that see daily use and still look new.  The oil keeps the wood from drying out and cracking, and creates a water-repellant surface that prevents staining.  If you're using a pretty wood like olive, it brings out the beauty of the wood grain. 

 Stone:

Stoneware cooking tools such as pizza stones develop a patina over years of use that serves as a non-stick surface.  That patina can be helped along by oiling the stone between uses.  Then the oil settles into the stone and polymerizes with heat, creating a seasoned layer (just as it does with cast-iron). 

Metal:

I have old-fashioned steel cookie sheets and muffin tins that need a little love and care. A light oil coat between washes seasons the surface and creates an airtight layer that prevents rust. 

Teflon:

Back in my early 20s I had the ubiquitous cheap pots and pans with a painted-on layer of teflon that would start to flake and crack after a year.  I found that I could extend the life of these by oiling them after washing.  I believe that the oil would polymerize and create a protective layer that helped the cheap teflon to adhere better to the metal surface, but that is only a guess. The important part is that I could stretch the lifespan of cheap cookware when money was tight. 

Gluten-Free Product Review: Celentano Gluten-Free Ravioli

I have been dreaming of gluten-free fresh or frozen pasta for a while now, so I was very excited to pass the frozen pasta section at our local Publix and spy a whole bunch of new gluten-free options!  The gluten-free cheese ravioli was my first pick to try, and it was a complete win.  I slightly undercooked it because I like al dente.  I only lost two in the cooking, and it was enough (with a small salad) for a meal for two.  The texture and flavor is perfect, and you simply add whatever sauce you choose.  I tried to go back for the meat ravioli, but the case was cleaned out.  I hope the grocery manager takes that as a sign to keep stocking. 

Gluten-Free Product Review: Pillsbury Gluten-Free Refrigerated Pie and Pastry Dough

  The crust is the only real challenge when it comes to gluten-free pie.  While Pillsbury's refrigerated dough gets points for convenience and texture (flaky but sturdy) the taste is where it falls down.  I have never had a pie crust so oily that it sizzled when it came out of the oven.  The flavor is somewhere between soybean oil and salt, and not at all complementary to a sweet pie.  It might work out for a savory pie, but I still believe it would be too salty and overpower the filling. 

Frankly, if I had to choose between this and a crustless pie, I would go crustless.  It's a shame, because I would love the convenience of a good ready-made pie crust. 

Recipe Box: Homemade Chicken Noodle/Chicken and Rice Soup

This was a mainstay comfort food of our childhood, and every Thanksgiving after the carcass had been plucked nearly clean she would get out the stock pot and make gallons of turkey noodle soup for the freezer.

You’ll need:

leftover chicken or turkey with bones
6-8 carrots
6-10 stalks of celery
1 large onion
2 cloves garlic
either noodles or rice

Large stock pot with lid.

If you’re making the stock to serve with noodles use 3 stalks of celery. If you’re using rice, use the 5 stalks. As mom put it, “for some reason rice always wants more celery.” Use the whole celery stalk (leaves and all) for best flavor in the stock.

Strip any pieces of meat left on the bones.  Discard any stuffing or herbs still in the cavity.  Otherwise skin, bones, leftover pan drippings and nameless wobbly bits go in the stock pot, meat goes in a separate bowl you stick in the fridge until the stock (broth) is made.

Chop 4 carrots, 3-5 stalks of celery and onion into big chunks (about 1”) and toss into the stock pot with the bones etc. Peel and crush the cloves of garlic and add that as well.

Add water until everything’s covered. Heat to a simmer then cover, turn down to low and let simmer for 3-4 hours. You can also toss everything in the crock pot and let simmer all day or overnight, but you won't get as much stock unless you have a very large crock pot. I make this during the week in stages, first night I make the stock, the next night I make the soup.

Strain through a colander into a bowl. Go through the colander and pick off any additional bits of meat you missed the first time. Toss them in the stock pot, then discard everything else you strained out. Pour the contents of the bowl back into the stock pot or freeze to use later.

Turn the heat back up to medium until the stock is simmering.  Chop remaining celery and carrots into bite-size pieces, and add to pot.  Add the meat you set aside earlier plus noodles or rice, and simmer according to rice or noodle package directions (about 20 minutes for white rice, 40 for wild rice, 10 for rice noodles, 15 for corn/quinoa noodles). Salt and pepper to taste.

Either the stock or the soup can be frozen in freezer-bags. It’ll last longer if you make sure there’s no air trapped in the bag. The stock can be frozen in ice cube trays, then bagged for use in flavoring rice, pasta or sauces.

The traditional chicken soup recipe leaves a lot of room to play with flavors. Try adding artichoke hearts or spinach in the last ten minutes of cooking, or maybe a little lemon juice, black pepper, wild rice and fresh asparagus. Up the garlic content and add cilantro and chili peppers for a cold and flu soup. 

Perfect Gluten-Free, Gum-Free Sugar Cookies (a.k.a. Cut-Out Cookies)

This is adapted from my Grandma Harris's recipe, which was a staple in our household every Christmas.  The kids would get to decorate the shapes any way we liked and we always burned a batch for dad (who still insists that he likes them better that way).

In my lack of advance planning, I found out that I don't actually own any cookie cutters.  I'm not sure how that happened!  It's possible that they were lost in the move, and I haven't attempted a gluten-free, gum-free adaptation for cut-outs since we came to Atlanta.  So these are boring old squares, waiting for yummy frosting!

Ingredients:


1 1/2 cups superfine white rice flour
1 1/2 cups tapioca starch (plus extra for rolling)
1 cup confectioner's sugar (powdered sugar)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup softened butter (2 sticks)
2 large eggs, beaten
3 tablespoons cream
1 1/2 teaspoons vanilla

For sugar cookies, you will also need 1/2 cup granulated sugar. For frosted cut-out cookies, you will need buttercream frosting (recipe at end of this post).

Directions:

Mix all the dry ingredients in a large bowl.
Cut in butter with a pasty cutter, pair of knives, or large fork until it is crumbly.
Add wet ingredients, mix well until smooth dough
Cover with plastic wrap and refrigerate for at least half an hour
After it is finished cooling, preheat oven to 350 degrees Fahrenheit

For Cut-Out Cookies:

Dust a countertop and rolling pin with tapioca starch
Roll dough out to about 1/8 inch thickness
Use cookie cutters to cut out shapes
Place on ungreased cookie sheets at least 1/2 inch apart
Repeat until all the dough is used up

For Sugar Cookies:

Put a layer of granulated sugar in a bowl
Roll dough into 1 inch balls
Roll each ball in granulated sugar
Place on ungreased cookie sheet
Use a fork to press dough down in one direction, then again crossways to form a # pattern

For Both:

Bake at 350F for 8-12 minutes (less for softer cookies, more for crisper). Switch sheets after 5 minutes to keep them baking evenly. Baking time will depend on your oven. 

The resulting cookies will still be pale on top, but will be starting to brown around the bottom edges.  They will be more pale than you would expect from the same cookie made with wheat flour, so don't bake them too long and scorch the bottoms.

Let cool for five minutes, then slide a spatula under each to make sure they don't stick to the cookie sheet.  Let cool completely before frosting or handling too much.

Buttercream Frosting:

1/2 cup softened butter
1/2 cup shortening
4 cups confectioner's sugar (powdered sugar)
1 teaspoon vanilla extract
2 tablespoons milk or cream

Optional: Frosting coloring, sold in tiny jars in baking supply and craft stores. 

*for chocolate: 1/4-1/2 cup cocoa powder, to taste

 This is easiest in an electric mixer, but you can successfully make frosting by simply whipping it with a fork.  It will be much fluffier and easier to make in a mixer though.

Mix the softened butter and shortening
Mix in sugar 1/2 cup at a time, waiting until it is all incorporated before adding the next 1/2 cup 
       *tip: slow the mixer down when adding the sugar, or it will explode all over the kitchen
Mix in cocoa powder a tablespoon at a time until it tastes right for you
Mix in vanilla and cream
whip for one minute to fluff
Separate into batches for each color and mix in coloring*

*Use a toothpick to add coloring paste:  dip it into the paste, then run it through the frosting, using a fresh toothpick each time so that you don't contaminate the color.  A TINY amount goes a long way, but it will instantly stain anything else it touches (like counters, clothes, and skin).  You can use regular food coloring for pastel tints.

Frost the cookies at room temperature, but the leftover frosting lasts a week in the refrigerator or nearly forever in the freezer.  Let it return to room temperature before using again. 

Recipe Box: Chicken Pot Pizza

On a night when I am out of everything for pepperoni pizza, I tend to be stubborn about the pizza part.  This uses the thin-crust recipe from Food.com I reviewed HERE, but I lowered the liquid content to prevent it from becoming soggy in baking.

Crust:

2/3 cups white rice flour
1/2 cup tapioca or potato starch
1 tablespoon sweet white rice flour
3/4 cup hot water
2 teaspoons yeast
1/2 teaspoon sugar
Cornmeal for sprinkling on pan (optional! You can also line pan with parchment paper)
Olive Oil for spreading crust

Toppings:

2 cups chicken pot pie vegetables (I used carrots, broccoli, garlic and corn, but use up whatever leftovers you have)  cut into small pieces.  These can be cooked or uncooked.
1 cup cooked shredded chicken
4 slices cooked bacon, crumbled
1 cup chicken gravy, or 1 cup broth plus 1 tablespoon corn starch
1 cup shredded cheddar or colby-jack cheese

1. If you aren't using already-made gravy, cook the broth and corn starch over medium-high heat until very thick, stirring occasionally.  
2. If you are using raw vegetables instead of leftovers, toss them with the gravy in an oven-safe dish, and leave the dish in the oven while it is pre-heating and pre-baking the pizza crust.  this cooks the veggies perfectly for the pizza.  If you are using cooked vegetables, just cut them into pieces, toss them with the gravy, and set them aside.
3. Pre-heat the oven to 450 degrees Fahrenheit
4. Mix the yeast, sugar, and water in a bowl and set aside to proof.  If the yeast does not start getting foamy in 5 minutes, it has gone bad.  Replace it with new yeast.
5. Mix the starch and flours in a separate bowl
6. Sprinkle a pizza pan with corn meal
7. Pour about 1/3 cup of olive oil into a small bowl 
8. When the yeast has at least 1/2 inch of foam on the surface, mix it with the flours using a spoon.  It should be a thick batter consistency, like brownie batter.  If it is too thick (more like wheat bread dough) add warm water a tablespoon at a time.  If it is too thin, add white rice flour.  
9. Pour the batter onto the pizza pan.
10. Dip your fingers in olive oil and spread the dough very thin, using short pats.  If it starts to stick to your fingers, dip them in the olive oil again.
11. When the dough is evenly spread in the pizza pan, bake it plain for 15 minutes.
12. When it comes out, add the toppings. Start with the vegetable mix, then add the chicken, bacon, and a sparse layer of cheese.
13. Bake an additional 10 minutes or until bubbly.

Notes:

• Heavy duty kitchen shears work better than an ordinary pizza cutter to cut slices with this crust.
• Ranch dressing makes a great dip for this, especially for kids
• If the crust comes out soggy, increase the flour/decrease the liquid for a crisper crust next time, and make sure it is getting the full 15 minute pre-bake at 450 degrees.