Wednesday, March 15, 2017

Baking with Success

     You may wonder: “If I can’t use wheat, will my recipes work?”
     I have a possible solution for you. Each flour blend will work in different climates and altitudes. Experiment until you find the right consistency for your baked goods. Don’t get discouraged if it doesn’t turn out the first time! Use determination (with the Lord’s guidance) and you will succeed in your cooking! Use this section as a guide when you are converting wheat recipes into gluten free until you are confident in your gluten free cooking. Then, just have fun!
Increase or decrease to meet your needs.
Cake flour 
2 ½ cups sifted white rice flour
¼ cup potato starch
¼ cup corn starch
Cookie flour:
(For oat cookies, always use rice flour for the flour part)
2 cups white rice flour (un-sifted) + ¼ cup potato starch
 Bread flour:
Option 1 for gluten free white bread (Use Domata Gluten Free Recipe Ready Flour if it is at your local grocery store: 
    3 cups white rice flour (non-glutinous, since glutinous rice flour makes things gummy)
    1 cup corn starch
    ¼ cup tapioca dextrin
    1/8 cup potato starch
    ¼ cup rice extract
    2 teaspoons xanthan gum
Option 2 for whole grain bread:
3 cups sifted white rice flour
1 cup sifted brown rice flour
½ cup sifted sorghum flour
1 cup cornstarch
1/4 cup potato starch
2 teaspoons xanthan gum

If you need to, combine ideas. Be sure to have a good consistency and as easy to work with as possible. Gluten free bread is very tricky to make, so do not expect for it to turn out for the first time.
Quick Bread:
For Quick Bread, you will want the batter to be similar to muffin batter. Make sure you have plenty of leavening and balance. Don’t make it too light or too heavy.
1 cup white rice flour
1/4 cup potato starch
1/4 cup cornstarch 
1/2 cup brown rice flour
Biscuit flour:
Option 1:
1½ cups white rice flour
¼ cup potato starch
¼ cup cornstarch
Option 2:
1/2 cup brown rice flour
1 cup white rice flour
1/4 cup cornstarch
1/4 cup potato starch
Muffin flour:
Sweet muffin:
1½ cup sifted white rice flour
¼ cup cornstarch
¼ cup potato starch
 Oat muffin:
1 cup gluten free quick or regular oats
1 cup white rice flour
 Corn muffin:
1 cup cornmeal (preferably fine ground cornmeal)
1 cup white rice flour

Sunday, January 15, 2017

Rebecca's Lemon-Garlic Chicken Thighs

This recipe is egg, dairy and wheat free.
Serves 3 people, two chicken thighs each. Increase recipe as much as needed.

Step 1:
Prepare in one dish:
       1/4 cup olive oil
       4 tablespoons lemon juice

Dip washed 6 chicken thighs into this mixture.

Step 2:
Prepare in second dish:
       2 cups of seasoned Gluten Free Bread crumbs (can be found in Wal-Mart and other markets)

Thoroughly coat chicken in bread crumbs on both sides.

Step 3:
Heat 1/2 cup of corn oil (or extra-virgin olive oil) in a wide skillet.
Braise chicken thighs until golden on both sides.

Step 4:
Turn on oven to 400 degrees Fahrenheit. 
Into a casserole dish, pour 1/3 cup chicken broth and 3 tablespoons lemon juice.
Place chicken thighs into dish. 

Step 5:
Peel and mince 1 large bulb of garlic. Divide into 6 even portions. Sprinkle each portion on top of each chicken thigh. 
Slice 1 lemon and place one slice on top of each thigh.

Step 6:
Cover loosely with foil, and bake for 45 minutes, or until chicken is completely done.

Serve with sides of roasted red potatoes and salad, or bread and asparagus...or anything you desire! Enjoy!

Saturday, December 10, 2016

Rebecca's Sweet & Sour Chicken

1 cup corn starch
1 cup rice flour
2 tablespoons of oil
2 lbs boneless, skinless chicken breast or thighs, cubed

2 quartered green bell peppers
1 onion, sliced
2 cloves garlic, minced
1 peeled, chopped carrot
Grated peel of 2 lemons and 2 oranges
Slices of one orange
1/3 cup cubed pineapple (optional)

Juice of 2 fresh squeezed oranges
Juice of 4 fresh squeezed lemons
1 tablespoon soy sauce (gluten free)
1 tablespoon teriyaki sauce (gluten free)
1 teaspoon sugar (white or brown)
1 tablespoon rice wine vinegar
1/4 teaspoon sesame or other oil
2 tablespoons tomato paste or ketchup
Dash salt
dash of black pepper
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 tablespoons cornstarch
Vegetable or peanut oil, for frying

Steamed Jasmine Rice


Combine the chicken ingredients together in one bowl. All the sauce mixture in another.
Start the rice: Combine 4 cups water and two cups of rice in a large pot. Cover tightly and cook on high until water boils, then turn to very lowest heat. Allow to steam and do not remove the lid until 15 minutes have elapsed.
Heat 2 cups oil in a deep frying pan. Add cubed chicken one piece at a time until pan has one layer of chicken. Brown chicken on all sides. Set aside. Drain all but 1/2 cup of the oil. Add in the vegetables/fruit. Saute until lightly caramelized.  Add in the chicken and stir. Add in the sauce, stirring consistently until everything is coated. Serve.

Saturday, February 20, 2016

Gluten Free Prune/Date Bars

This is one of my Bubby’s (Grandmother’s) recipes—and I will have you know, that in our family, this is a very Sefardik-Jewish recipe! Enjoy!

½ cup softened butter
1/3 cup fruit sweetener or honey
1 cup rice flour
½ cup corn starch
¼ cup sorghum flour
½ teaspoon soda
1 ½ cups quick oats
Prune mixture:
1 ¼ cups finely chopped pitted dry prunes or dates
½ cup water
1 tablespoon lemon juice

Mix butter, honey/fruit sweetener, flour, soda and oats until a crumbly mixture.
Butter dish or pan and press crumb mixture into it. 
Cook filling ingredients (prunes/dates, water and lemon juice), stirring constantly, until mixture is like a butter. Spread prune or date mixture evenly over it. Scatter remaining crumbs on top and smooth and pat carefully with a spoon or clean hand.
Bake at 400 degrees Fahrenheit for 20 minutes. Cool before serving.

Friday, January 1, 2016

Crock pot Chicken Italian style

The title introduces what I'm fixing today! I have a busy day of shopping ahead of me, and I would like something to come home to instead of having to fix it or making someone else to fix it.
Here are the ingredients for 5 people:

5-6 chicken legs
5-6 chicken thighs

1/2 bell pepper, thinly sliced
1 zucchini, chopped
1 onion, chopped
8 cloves garlic, minced or crushed
2 stalks celery, minced

1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried basil
1-2 teaspoon(s) freshly ground salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon ground rosemary

1 teaspoon olive oil
1 cup chicken broth
1 can tomato sauce

Lay chicken down into crock pot. Combine vegetables, spices and liquid in a large measuring cup or bowl, then pour over the chicken. Cover with lid. 
If you are planning on starting it in the morning for your supper, turn it on high for 1 hour, then reduce it to low for the rest of the day.
If you are doing this 2-3 hours before eating, I would suggest keeping it on high for the entire time.
Serve with fresh bread or pasta; or fry up some potatoes last minute. It's up to you! :)

Tuesday, December 22, 2015

Tossed Salad

Ingredients for very large salad (increase or decrease as needed) and Items needed:
1 clove garlic
1 head romaine lettuce, each leaf washed and chopped with lettuce knife into small bite-size pieces (be very gentle with lettuce, so as not to bruise it)
1 head green leaf lettuce, each leaf washed and chopped with lettuce knife into small bite-size pieces (be very gentle with lettuce, so as not to bruise it)
1 head red leaf lettuce, each leaf washed and chopped with lettuce knife into small bite-size pieces (be very gentle with lettuce, so as not to bruise it)
2 large carrots, peeled and grated
1 large red onion, minced very finely
1 cucumber, washed, peeled and chopped (remove seeds if needed)
2 large tomatoes, washed and diced 
One 12 ounce can sliced black olives (optional)
1 head broccoli, washed, and cut into very small floweretts
3 sprigs fresh Italian parsley, washed and minced

Cut clove of garlic in half, and, placing the inside part of the garlic piece onto the very large salad bowl, rub entire bowl from top to bottom with garlic. Then thoroughly mince the garlic and sprinkle it everywhere around the bowl.
Next, prepare the lettuce as stated above and place in bowl.
Next, evenly sprinkle the grated carrot over entirety of lettuce.
Then the onion. 
Then the cucumber.
Then the cucumber.
Then the tomato.
Then the olives.
Then the broccoli.
Finally, garnish with the parsley.

Pollo alla Cacciatora

5 pound whole chicken or parts
2 cans authentic spaghetti sauce
1 can thick, stewed tomatoes
5 cloves garlic, diced
1 large red onion, sliced
1 large peeled, grated carrot
1 grated zucchini
1 small can slice black olives (optional)
1 teaspoon sugar
1 tablespoon dried basil or 5 minced leaves fresh basil
1 teaspoon ground rosemary or 2 clumps de-stemmed fresh rosemary, crushed
1 tablespoon granulated garlic
salt and pepper to taste
1 tablespoon olive oil
½ teaspoon ground oregano (dried)
1-2 packages Pasta d’Oro gluten free corn spaghetti pasta

Disinfect and wash thawed chicken. Place in a roaster or deep casserole dish (roaster is best).
Cover evenly with stewed tomatoes, half of the seasonings, then the vegetables. Cover with spaghetti sauce, then sprinkle other half of the seasonings over it evenly. 
Bake until meat is tender and done, at the temperature of 375 degrees. Should take approximately one hour to bake. Stir and baste with the sauce about three or four times during the cooking process.

15 minutes before it is time to serve the chicken, boil some water for the pasta. Follow the instructions on the package. Make sure that you do not overcook the pasta. Pasta is overcooked if it is mushy and falls apart at the slightest touch. But please, do not cook with oil in the water. That is not necessary. Just stir it frequently.

When your pasta and chicken is done, serve the chicken on top of the pasta, stirring some of the sauce into the pasta.

Serve hot, and with salad and bread on the side. A good dessert is tiramisu or ice-cream. 

Sunday, December 13, 2015


Hello, everyone! There are only 6 days left to take my poll on what you want more of or different with my blog, E-Meals! It's on the upper right hand side of my blog and it will only take a minute to do! Please...will you take my poll?? It will help a lot in knowing what you want more of! Then when that's expired I'll be starting another one.

Tuesday, December 8, 2015

I Cuochi Cooking Class #2 Gluten Free Sugar Cookies

Here are some delicious cookies to try out! Recipe included!

Sunday, December 6, 2015

I Cuochi Gluten Free Cooking Class #1: Breadsticks

Here is the video I've been promising! Enjoy!

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