Gluten & Dairy Free Chicken Wraps

Loaded with flavor and antioxidants, this wrap has it all!

Don’t like or can’t eat a certain vegetable? Substitute your favorite alternative.
For a sweeter variation, try it with your favorite barbeque sauce; add sliced red onions and shredded lettuce for extra crunch.

Serves 6

• 1 whole precooked chicken, deboned and sliced or shredded to equal 4 cups
• ½ red bell pepper, thinly sliced
• 1 medium cucumber, cut into matchsticks
• 3 medium carrots, cut into matchsticks
• 3 tablespoons gluten-free vinaigrette
• Wrap ingredients in Gluten Free tortilla – my favorite are French Meadow wraps, or make your own with this great recipe for Gluten Free Tortillas!

Gluten Free Brownies

Begin with King Arthur brownie mix and follow the instructions.

• Add 1/4 package of dry pudding mix either vanilla or chocolate add it to the King Arthur mixture
• Add 1/4 cup of sour cream
• Mix together: You can add nuts or chocolate chunks if you desire.
• Place in a 9×13 inch baking pan.  Bake according to the package directions.

Get ready to enjoy the most delicious brownies!  You will not want to wait until they cool but do!

Chicken Stock – Gluten Free Recipe

MAKES 2 QUARTS

Simmer chicken (or beef or other animal protein) with vegetables is the basis for homemade stock. Add vinegar or lemon juice, the mineral extracts from the bones, creates an easy-to-digest, nutrient-rich stock.

• 3-3½ pounds chicken pieces, mostly backs and wings, rinsed
• 1 bay leaf
• 2 carrots cut into large chunks
• Handful fresh parsley stems and/ or thyme sprigs
• 3 celery stalks, cut into large chunks
• ½ teaspoon whole black peppercorns
• 2 large white onions, quartered
• ½ teaspoon whole cloves
• 3 quarts of cold water
• 2 tablespoons vinegar or fresh lemon juice
• Salt, to taste

Instructions

1. Place chicken and vegetables in a large stockpot over medium heat. Pour enough cold water to cover chicken. Add vinegar, bay leaf, parsley/thyme, peppercorns and cloves.
2. Slowly bring to a boil.
3. Reduce heat to medium-low and gently simmer for at least 2 to 2 hours, partially covered. Slow cooking assures clear stock. While the stock cooks, occasionally skim off any impurities that rise to the surface.
4. Remove stock from the heat. Remove chicken and vegetable pieces and discard.
5. Strain stock through a fine sieve removes the solids. Season with salt to taste.

King Arthur’s Gluten Free Coconut Macaroons

MACAROONS

• Generous 5 cups shredded unsweetened coconut
• 1 1/2 cups sweetened coconut cream; one 16-ounce can
• 1/4 teaspoon salt
• 1/2 teaspoon coconut flavor, optional
• 1/3 cup coconut milk powder, optional

COATING

• 1 1/2 cups semisweet chocolate chips
• 2 1/2 tablespoons butter or margarine
• 2 tablespoons light corn syrup or honey

Prepartion Directions

1. Preheat the oven to 350°F. Lightly grease a baking sheet, or line with parchment
2. In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined
3. Add the coconut milk powder, stirring to combine
4. Drop the sticky mixture in ping pong-sized balls (about 1 1/2″) onto the prepared baking sheets. It helps to use a tablespoon cookie scoop or small ice cream scoop here. For best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce. You can space the balls fairly close together on the baking sheet; they only need about 3/4″ to 1″ between them
5. Bake the macaroons for about 10 minutes; they won’t brown. You may see the merest hint of brown on top
6. Remove from the oven, and cool completely on the baking sheet
7. To make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft. A microwave oven works well, as does a saucepan set over very low heat.
   Dip half of each cooled macaroon into the chocolate. Set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving

To store, place in one layer in a closed container. They’ll keep for 2 or 3 days, but will gradually become less moist as they sit.

Yield: 33 Gluten Free Macaroons

Gluten Free Tortillas

MAKES 6-8 TORTILLAS

• 1 cup white rice flour
• 1 tsp baking powder
• 1/3 cup potato starch
• 1/2  tsp sugar
• 1/3 cup tapioca flour
• 1 1/4 tsp salt
• 1/3 cup fava bean flour
• 2 TBS vegetable or other shortening
• 2 tsps xanthan gum
• 3/4 to 1 cup warm water

Instructions

1. Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
2. Add the warm water, starting with 3/4 cup and mix well.
3. Continue to add water until a soft, cohesive dough is formed.
4. Heat a comal, tapa or griddle to medium heat.
5. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
6. Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
7. Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks. Bake until the second side has slightly browned – should brown in a very short time.
8. Keep warm in a tortilla keeper or wrapped in a cloth until served.

Note: Will freeze in a sealed plastic bag for up to three months.

Gluten Free Pancakes

These are the best GF pancakes I have ever! You will not be able to tell the difference. Enjoy them with fresh maple, blueberry syrup, or fill with chocolate chips.

• 1  cup Meister’s GF flour mix
• ½ cup potato starch
• ½ cup almonds (optional)
• 3  tsp sugar
• 3  tsp baking powder
• ½ tsp sea salt
• 2  eggs
• 1  cup milk (rice, almond, soy or dairy)
• 2  TSP coconut oil
• 1  tsp vanilla extract
• 1/3 cup miniature chocolate chips (optional)

Instructions

1. Mix dry ingredients: Meister’s flour, potato starch, sugar, baking powder, and salt in a bowl and mix thoroughly.
2. In a separate bowl mix: eggs, milk, coconut oil (melted), and vanilla. Gradually add the dry ingredients into this mixture and stir thoroughly.
3. Add any optional ingredients: almonds or chocolate chips and mix thoroughly.
4. Prepare skittle for non-stick heating. Bring skittle to warm temperature. Pour batter onto the skittle in pancake form and cook until done. Serve with syrup.

Enjoy!

Gluten Free Kitchen

Maintaining a gluten-free kitchen is not as difficult as one thinks.

If you are preparing various foods that both are gluten-free and contain gluten in the same kitchen then these 10 steps are a must. It is important to have duplicates of the following items to help insure the safety of the gluten-free dieters. Buy these items in a different color, label them, keep them in a different drawer… do whatever you need to do to avoid contamination with gluten.

Colander

For one thing, having two colanders makes life easier when your family has pasta for dinner. (Of course, you’ve cooked the gluten-free pasta in one pot and the “regular” pasta in a different pot, and used two very different spoons to stir the pots.) If you don’t have a dedicated gluten-free colander, you always must remember to drain the gluten-free pasta first, or little pieces of “regular” pasta will stick to the colander and contaminate the gluten-free food. If space is an issue, get one of those collapsible colanders.

Spatula

Same issue as with the “Colanders,” above. For example, if you’re flipping gluten-free and “regular” pancakes in two different pans, you need two different spatulas.

Cooking Spoons

Keep a collection of plastic and wooden cooking spoons in your kitchen. Use the plastic ones for the gluten-free food and the wooden ones for the “regular” food. Even though they look different, when you have gluten-free and “regular” pots going at once it can get confusing and you need to be careful not to stir the wrong pot with the wrong spoon. (In those circumstances, another trick is to put the gluten-free pot on the back burner, to reduce the danger of contamination from spoon drippings.)

Muffin Tins

Do not bake gluten-free muffins or cupcakes in the same tins used for wheat-based baking. As with muffin tins, you should not bake gluten-free cookies on the same cookie sheets used for “regular” cookies. With cookie sheets, however, you can cheat and line them with either heavy-duty aluminum foil or a silicone pad.

Flour Sifter

Flour sifters are difficult to clean, so it’s best to have two if anyone in the house will be sifting “regular” flour. Note: Handling wheat flour in a kitchen used to prepare gluten free food is dangerous, as wheat flour can stay airborne for hours. If you must sift wheat flour, cover or remove all gluten-free food from the area.

Dough Board

Do not work with your gluten-free dough on the same wooden boards used for wheat-based dough.

Toaster

Either use a separate toaster for gluten-free breads, or use a toaster oven but place aluminum foil on the rack to avoid contamination.

Frying Pans

With pots and pans, the issue is not so much that it’s difficult to clean the gluten off. The reason it’s good to have more than one is so you can use separate pans for cooking gluten-free and “regular” foods simultaneously.

Pyrex Baking Dish

These are easier to clean than metal baking dishes. If they’re used for gluten by mistake, you can scrub them clean with steel wool.

Cutting Board

If possible, get a cutting board with a crumb-catcher underneath it, to limit the spread of gluten-containing crumbs. Wipe up any stray crumbs immediately.

Utilize these tips to create your gluten-free kitchen. If you need help with this please feel free to schedule an appointment at (262)522-8640.

Gluten Free Flaky Buttermilk Biscuits

Also known as baking soda biscuits, these buttery morsels are delicious on their own or can be used to make the perfect gluten-free strawberry shortcakes.

MAKES 12 BISCUITS

• 1 cup tapioca flour
• ½ cup sweet white rice flour
• ½ cup white rice flour
• ½ cup potato starch
• ½ cup cornstarch
• 1½ teaspoons xanthan gum
• 4 teaspoons baking powder

• 1½ teaspoons baking soda
• 1 teaspoon sugar
• 1 teaspoon salt
• 5 tablespoons vegetable shortening
• 4 tablespoons cold unsalted butter, *cut into bits
• 1½ cups buttermilk*

Instructions

1. Preheat the oven to 425 degrees. Grease a baking sheet.
2. In a medium bowl, combine the tapioca flour, sweet rice flour, white rice flour, potato starch, cornstarch, xanthan gum, baking powder, baking soda, sugar and salt. Stir with a whisk to blend.
3. Using your fingers, a pastry blender, or two dinner knives, rub or cut the shortening and butter into the dry ingredients until the mixture is coarse and crumbly. Add the buttermilk and stir just until the dry ingredients are moistened.
4. Drop ¼-cup mounds of dough 2 inches apart on the prepared pan. Bake for 10 to 12 minutes or until golden brown.
5. Remove from the oven and let cool slightly. Serve warm.

* TIP For dairy-free biscuits, replace 4 tablespoons butter with 4 tablespoons dairy-free margarine or non-dairy buttery spread. Make dairy-free buttermilk by adding 1 tablespoon distilled white vinegar or cider vinegar to 1½ cups milk of choice (rice, soy, hemp, nut). Proceed with recipe instructions.

Winter Stew

• Start with fresh vegetables and coarsely cut them and place them into a large pot or a slow cooker:
• 2 Yukon Gold Potatoes (potassium/vitamin C)
• 1 sweet potato (vitamin A/beta-carotene)
• 1 onion (antiviral/antibacterial)
• 2 carrots (vitamin A/beta-carotene)
• 1 parsnip (potassium/folic acid/vitamin E and B’s)
• 2 stalks celery (anti-inflammatory, antifungal, antiseptic, antirheumatic)
• 1 ¼ head of cabbage (antibacterial/anticancer/good for anemia, respiratory disease and acne)
• ½ can garbanzo or kidney beans (zinc)
• ½ cup shiitake mushrooms (antiviral/immune stimulant)
• 3 cloves of crushed garlic added after the soup is cooked (antiviral/antibacterial)
• 3 pints of Organic Chicken or Vegetable stock
• 3 tablespoons Extra Virgin Olive oil (vitamin E)
• 1 teaspoon parsley (antihelmintic, antioxidant, antirheumatic, antiseptic, expectorant, carminative)
• ½ teaspoon sage (anti-inflammatory, antifungal, antioxidant, antiseptic, cerebral tonic)
• ½ teaspoon rosemary (antibacterial, antiseptic, antidepressant, febrifuge, antispasmodic)
• ½ teaspoon thyme (antihelmintic, antibacterial, antifungal, antiseptic)
• 2 Bay leaves (antifungal, antiseptic, astringent, carminative, circulatory stimulant)
• 1 teaspoon horse radish (decongestant, stomach tonic)
• ¼ teaspoon Caraway (antiseptic, stomach tonic, expectorant)
• ¼ teaspoon Fennel (expectorant, sedative)

Place into a pot and simmer for 2-3 hours until vegetables are done. Sprinkle with nuts and seeds on top when ready to serve.