Good Gluten-Free Pasta

One of the best rice pastas I've tasted so far:

Lundberg Organic Brown Rice Pasta - Rotini


Found it at Whole Foods.

Breakfast Crepes

These were surprisingly good! Again, all the kids ate them up, as did I. You may have trouble finding this pancake mix but it's worth looking for: Cherrybrook Kitchen Gluten Free Dreams Pancake & Waffle Mix


Breakfast Crepes

1 cup pancake mix
2 eggs
1 1/4 cup rice milk


Sift pancake mix into a large bowl. Add two eggs and stir until mixed. Add milk in small portions and whisk until smooth each time. Batter will be very thin. If you have lumps you can strain it through a sieve. Add more milk if batter does not spread thinly in the pan.

Melt a teaspoon of clarified butter in a frying pan. (You can probably use a light olive oil or canola oil instead.) I used a regular uncoated stainless steel frying pan and I didn't get any sticking. Make sure the pan is hot before you start. Add 3 tablespoons of crepe batter to the pan quickly and swirl pan around by the handle to spread the batter into a large thin circle. Flip crepe carefully with a spatula after 20-30 seconds. Another 20-30 seconds and it's done.

Serve with sliced berries, jam, powdered sugar and syrup if you like.

Makes approximately 16 6" round crepes.

Chicken and Rice Pilaf with Almonds and Currants

This is adapted from a recipe I found on Epicurious. It was easy and delicious.

1-2 tablespoons olive oil
1/2 cup chopped onion and/or shallots
6-8 chicken parts
1 garlic clove, chopped
1 1/2 cups white rice (I used basmati and it was excellent)
1/4 cup dried currants or raisins
1/2 tsp cinnamon
4 cups chicken broth
1/4 cup sliced, toasted almonds
1 tsp mild curry powder (I used Indonesian curry)

Heat oil in heavy large deep skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and brown skin side down for about 5 minutes. Turn with tongs and brown other side. Then cook until no pink is showing on outsides of pieces. Remove chicken to plate and cover with foil. Add onion and garlic to pan and saute until translucent. Deglaze with some of the chicken broth. Add spices, then rice and currants. Add remaining broth and chicken pieces and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with almonds.

Buckwheat Applesauce Pancakes

I made these this morning and they were good enough to be wheat! All the kids ate them up.

What's nice about these pancakes are that 1) the applesauce and buckwheat take away the blandness of the GF flour mix, 2) the applesauce gives them some thickness and disguises the sliminess of the xanthan gum, and 3) they brown decently.


GF Flour Mix

Mix this up in your food processor when you have a spare moment
and store it in a plastic container in your pantry. I use Bob's Red Mill products
because they are easily available at my local market.

2 parts brown rice flour
1 part tapioca flour (or starch)
1 part potato flour (or starch)


Buckwheat Applesauce Pancakes

Toss all ingredients in the food processor:

1 cup GF flour mix
1/4 cup buckwheat flour
1 egg
1 tbsp canola oil
1 tsp sugar
2 tsp baking powder
1 tsp xanthan gum
1 cup rice milk
1/4 cup applesauce

Blend until mixed, about 5 seconds.
Spoon onto a hot oiled griddle and flip when browned.

Introduction

Our daughter, M, is currently on the gluten free, casein free and soy free diet (aka GFCFSF). My goal here is to post recipes and food-related help for anyone interested or using the diet.