With BBQ season in full swing the need for BBQ sauce has increased. Understanding ingredients in BBQ sauces will help those eating gluten free make wise choices. One of the main ingredients found in BBQ sauces is smoke flavorings. Smoke flavorings are made from barley malt or barley (these contain gluten). Be sure to look for a product that says "gluten free" then you will know that the smoke flavoring is not made from barley.
Sometimes smoke flavoring can be found in chips, nuts,salsa, and to flavor meats.
Sunday, June 26, 2011
GRILLING FOR THE 4th OF JULY
Tantalize the family and friends with beef, poultry, or fish that has been tenderized in a rub, marinade, or sauce. Be sure to include a couple of scrumptious side dishes.
Dry rubs are a mixture of spice and herbs that can be rubbed on meat or poultry up to 24 hours before and stored in the refrigerator. Fish and vegetables require about an hour to absorb the flavors of a rub. Fruits require about ten to fifteen minutes.
Grilling Rub Blend
4 teaspoons sea salt
2 teaspoons ground peppercorns
2 teaspoons smoked paprika
2 tablespoons crushed dried oregano
2 teaspoons cumin seeds
1 tablespoon garlic powder
1 to 2 teaspoons crushed red pepper flakes
Combine all ingredients in a small bowl. Rub on beef or poultry; grill.
Garlic & Parsley Blend (great for vegetables)
9 tablespoons parsley flakes
1 tablespoon garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons paprika
1 1/2 teaspoons freshly ground pepper
Combine all ingredients in a small bowl. Rub on vegetables; grill. Use this blend and mix with soften butter to put on roasted corn on the cob.
Mom’s BBQ Sauce
2 tablespoons butter or butter substitute
1/2 onion, finely chopped
2 cloves garlic, minced
2 teaspoons smoked paprika
2 tablespoons molasses
2 tablespoons Dijon mustard
1/2 cup GF ketchup
Heat a saucepan; add butter or butter substitute. Add onion; sauté. Add garlic and smoked paprika; mix well. Add molasses, Dijon mustard, and ketchup; stir. Double the recipe and have extra for dipping.
CL’s Baked Beans
These baked beans can be made the day before a BBQ and left in the crock pot for serving.
Ingredients
1 lb small dry white beans
1/2 piece of kombu
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
4 slices bacon, chopped
1/4 cup molasses
1/4 cup packed brown sugar
Directions
Rinse beans with cold running water and discard any stones or shriveled beans. Place beans in crock pot and cover with enough water to cover beans by 2 inches. Cover and let stand at room temperature overnight.
Drain beans and return to crock pot; add kombu. Add enough water to cover beans by 2 inches. Turn crock pot on high.
In a medium pan; add butter. Add onions; sauté. Add garlic, dry mustard, black pepper, cloves, and salt. Add to beans in crock pot; turn crock pot down to low.
In a pan add bacon; cook. Add to cooked beans in crock pot. Stir in molasses and brown sugar.
Dry rubs are a mixture of spice and herbs that can be rubbed on meat or poultry up to 24 hours before and stored in the refrigerator. Fish and vegetables require about an hour to absorb the flavors of a rub. Fruits require about ten to fifteen minutes.
Grilling Rub Blend
4 teaspoons sea salt
2 teaspoons ground peppercorns
2 teaspoons smoked paprika
2 tablespoons crushed dried oregano
2 teaspoons cumin seeds
1 tablespoon garlic powder
1 to 2 teaspoons crushed red pepper flakes
Combine all ingredients in a small bowl. Rub on beef or poultry; grill.
Garlic & Parsley Blend (great for vegetables)
9 tablespoons parsley flakes
1 tablespoon garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons paprika
1 1/2 teaspoons freshly ground pepper
Combine all ingredients in a small bowl. Rub on vegetables; grill. Use this blend and mix with soften butter to put on roasted corn on the cob.
Mom’s BBQ Sauce
2 tablespoons butter or butter substitute
1/2 onion, finely chopped
2 cloves garlic, minced
2 teaspoons smoked paprika
2 tablespoons molasses
2 tablespoons Dijon mustard
1/2 cup GF ketchup
Heat a saucepan; add butter or butter substitute. Add onion; sauté. Add garlic and smoked paprika; mix well. Add molasses, Dijon mustard, and ketchup; stir. Double the recipe and have extra for dipping.
CL’s Baked Beans
These baked beans can be made the day before a BBQ and left in the crock pot for serving.
Ingredients
1 lb small dry white beans
1/2 piece of kombu
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
4 slices bacon, chopped
1/4 cup molasses
1/4 cup packed brown sugar
Directions
Rinse beans with cold running water and discard any stones or shriveled beans. Place beans in crock pot and cover with enough water to cover beans by 2 inches. Cover and let stand at room temperature overnight.
Drain beans and return to crock pot; add kombu. Add enough water to cover beans by 2 inches. Turn crock pot on high.
In a medium pan; add butter. Add onions; sauté. Add garlic, dry mustard, black pepper, cloves, and salt. Add to beans in crock pot; turn crock pot down to low.
In a pan add bacon; cook. Add to cooked beans in crock pot. Stir in molasses and brown sugar.
Tuesday, June 14, 2011
Gluten Free Fried Chicken
Chicken is naturally gluten free; yet finding a great bread crumb was a challenge. After several attempts I am pleased with Kinninick brand of bread crumbs.
Ingredients
1 quart of buttermilk*
1 cup gluten free Kinnikinnick breadcrumbs-Panko style*
1 cup sweet rice flour
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 whole chicken, cut into pieces
Oil for frying
Directions
Place three separate pie plates or bowls together. In first pie plate put buttermilk or alternative milk product. In second pie plate put rice flour, sea salt, black pepper, and paprika; mix well. In a third pie plate place the breadcrumbs.
Heat a large pan; add oil. The oil should be about half way up 1 piece of chicken.
Now set up an assembly line to bread the chicken. First get a piece of chicken; dredge through buttermilk, then rice flour mixture, and finally breadcrumbs. Place the chicken in heated oil. Fry on each side until golden brown (4 to 5 minutes).
Place chicken in a glass baking dish with a rack (this will allow oil to drip off chicken). Put baking dish in a preheated 3500 oven. This step insures the chicken to get cooked all the way through.
Prep time: 1 hour
Servings: 3-4
*Buttermilk substitute with alternative milk product (nut milks or soy)—add one tablespoon of vinegar or lemon juice to one cup of milk product. Let set on counter for 10 minutes before using.
*Kinnikinnick bread crumbs—I have tried various products and this product is the most successful. PCC markets now carries them.
Ingredients
1 quart of buttermilk*
1 cup gluten free Kinnikinnick breadcrumbs-Panko style*
1 cup sweet rice flour
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 whole chicken, cut into pieces
Oil for frying
Directions
Place three separate pie plates or bowls together. In first pie plate put buttermilk or alternative milk product. In second pie plate put rice flour, sea salt, black pepper, and paprika; mix well. In a third pie plate place the breadcrumbs.
Heat a large pan; add oil. The oil should be about half way up 1 piece of chicken.
Now set up an assembly line to bread the chicken. First get a piece of chicken; dredge through buttermilk, then rice flour mixture, and finally breadcrumbs. Place the chicken in heated oil. Fry on each side until golden brown (4 to 5 minutes).
Place chicken in a glass baking dish with a rack (this will allow oil to drip off chicken). Put baking dish in a preheated 3500 oven. This step insures the chicken to get cooked all the way through.
Prep time: 1 hour
Servings: 3-4
*Buttermilk substitute with alternative milk product (nut milks or soy)—add one tablespoon of vinegar or lemon juice to one cup of milk product. Let set on counter for 10 minutes before using.
*Kinnikinnick bread crumbs—I have tried various products and this product is the most successful. PCC markets now carries them.
Wednesday, June 8, 2011
Ginger Syrup
An awesome syrup to pour over pancakes or waffles. Try a spoonful of ginger syrup in a cup of tea for sore throats and colds. The ginger is warming and stimulating for the body.
Ingredients
4 cups water
7 to 8 inch piece of gingerroot, cut into slices (2 cups)
1 vanilla bean, split
2 cups raw organic sugar
1/2 lime or lemon, sliced
Handful of fresh lemon verbena, lemon basil or lemon balm leaves (optional)
Directions
Bring water to a boil in a 2 quart sauce pan. Add ginger and vanilla bean. Bring mixture back to a boil reduce heat and simmer for 20 minutes.
Gradually add sugar, stirring until sugar dissolves. Add lime or lemon slices and herbs.
Pour mixture through a wire mesh strainer into a bowl; discard solids. Store mixture in an airtight container or bottle with a cork. Will keep in the refrigerator for 10 days; in the freezer for a year.
To make thick syrup for pancakes or waffles bring 2 cups of ginger syrup to a boil over medium heat. Boil 8 minutes or until desire thickness. Serve immediately.
Makes 4 1/2 cups
Ingredients
4 cups water
7 to 8 inch piece of gingerroot, cut into slices (2 cups)
1 vanilla bean, split
2 cups raw organic sugar
1/2 lime or lemon, sliced
Handful of fresh lemon verbena, lemon basil or lemon balm leaves (optional)
Directions
Bring water to a boil in a 2 quart sauce pan. Add ginger and vanilla bean. Bring mixture back to a boil reduce heat and simmer for 20 minutes.
Gradually add sugar, stirring until sugar dissolves. Add lime or lemon slices and herbs.
Pour mixture through a wire mesh strainer into a bowl; discard solids. Store mixture in an airtight container or bottle with a cork. Will keep in the refrigerator for 10 days; in the freezer for a year.
To make thick syrup for pancakes or waffles bring 2 cups of ginger syrup to a boil over medium heat. Boil 8 minutes or until desire thickness. Serve immediately.
Makes 4 1/2 cups
Buckwheat Pancakes
Buckwheat is not a member of the wheat family. It is actually the fruit of an herbaceous plant related to rhubarb and the edible seeds are used as a cereal grain. Buckwheat has thiamine, riboflavin, calcium, phosphorus, protein, and high in B1 and B2. Buckwheat flour is milled from whole toasted buckwheat seeds with a nutty flavor that blends well with other gluten free flours.
Ingredients
1-1/2 cups buckwheat flour
1 cup brown rice flour
1/2 cup coconut flour
1-1/2 teaspoons sea salt
2 teaspoons cream of tartar
2 teaspoons baking soda
1 cup pecans; finely chopped
3 – 4 cups rice milk
1 cup applesauce
Directions
Combine flours, sea salt, baking soda, cream of tartar, and nuts in medium mixing bowl.
Whisk 1 cup of rice milk into dry ingredients; then add the rest of the milk until desired consistency. Fold in applesauce.
Preheat griddle; brush with olive oil. Ladle pancake batter onto hot griddle. Heat until bubbles form in the pancake and flip to the other side. Cook until pancakes are lightly browned.
Serve with organic maple syrup or fresh fruit.
Makes 35-40 pancakes; depends on size
Prep time: 30 minutes
Nutrition Facts:
Serving size: 15g
Calories: 35
Total fat: 0.2g
Cholesterol: 0
Sodium: 134 mg
Carbohydrates: 7.1g
Dietary Fiber: 0.6g
Sugars: 0.7g
Protein: 0.8g
Original recipe by DLee, 2008
Ingredients
1-1/2 cups buckwheat flour
1 cup brown rice flour
1/2 cup coconut flour
1-1/2 teaspoons sea salt
2 teaspoons cream of tartar
2 teaspoons baking soda
1 cup pecans; finely chopped
3 – 4 cups rice milk
1 cup applesauce
Directions
Combine flours, sea salt, baking soda, cream of tartar, and nuts in medium mixing bowl.
Whisk 1 cup of rice milk into dry ingredients; then add the rest of the milk until desired consistency. Fold in applesauce.
Preheat griddle; brush with olive oil. Ladle pancake batter onto hot griddle. Heat until bubbles form in the pancake and flip to the other side. Cook until pancakes are lightly browned.
Serve with organic maple syrup or fresh fruit.
Makes 35-40 pancakes; depends on size
Prep time: 30 minutes
Nutrition Facts:
Serving size: 15g
Calories: 35
Total fat: 0.2g
Cholesterol: 0
Sodium: 134 mg
Carbohydrates: 7.1g
Dietary Fiber: 0.6g
Sugars: 0.7g
Protein: 0.8g
Original recipe by DLee, 2008
Wednesday, June 1, 2011
Carrot Cake
Okay my gluten free friends I have been busy in the kitchen creating some great new recipes. I just made an awesome GF and DF carrot cake. Keep watching for the recipe to come
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