Finally, a rice free gluten free all-purpose flour! Use Carla’s sorghum flour blend in place of other gluten free flour blends, weight for weight or as listed for cup for cup. This blend is ideal for cakes, cupcakes, pancakes, and more. However, just by adjusting the gum amount, you can make bread and even crunchy cookies.Continue reading “Carla’s Sorghum Flour Blend (Free of Rice, Oats & Tapioca)”
Learn how to use xanthan gum from my over 13 years of gluten free recipe development for manufacturers as well as the general public. View the chart showing how much xanthan gum to use in different types of gluten free recipes. Many people who are just beginning a gluten free diet wish to know what xanthan gum is and if it contains any allergens. Learn all of the above as well as how it effects your digestive tract.Continue reading “How to Use Xanthan Gum”
Xanthan gum is a food additive, added to our diets in 1968 when the FDA approved it as safe for human consumption. It is produced from a bacteria called Xanthomonas campestris, which is fed simple sugars in large batches and naturally secretes xanthan gum.
This ingredient provides structure and elasticity to gluten free baked goods to replace their lack of gluten. In addition, it is used as a thickener in sauces and as a stabilizer to keep liquids and oil combined such as in salad dressings. Gums even provide a chewy texture to ice cream.Continue reading “Is Xanthan Gum Safe?”
Download the study “Xanthan Gum Digestion by Microbiome” which addresses whether xanthan gum is digestible, how it is processed in the gut, and how it affects human microbes in the gut in industiralized nations.Continue reading “Xanthan Gum Digestion by Microbiome”
Sometimes, naturally gluten free is the way to go. This easy no-bake gluten free summertime dessert is just that, easy. Plus, it is a no-bake recipe! Also, learn whether or not espresso is gluten free and how to turn this dessert into an adult dessert using homemade or store-bought liqueurs.Continue reading “No-Bake Gluten Free Summertime Dessert: Affogato”
Imagine chicken marsala. Now, imagine that same wonderful sauce over flavorful gluten free turkey meatballs. The Parmesan cheese is a powerhouse in the gluten free turkey meatballs recipe and helps develop a wonderful Italian combination with the marsala sauce. Serve over pasta, rice, or polenta. They even make a great subway sandwich.Continue reading “Gluten Free Turkey Meatballs with Marsala Wine Sauce”
When visiting our friends in Arizona, they served a delicious gluten free chicken corn chowder that they found at Safeway, a local grocery store. As soon as I got home, I created a copycat recipe. It is just as delicious, too. Serve as a side dish or main dish with garlic bread, a salad, or both. Use cream, or full-fat coconut milk if you’re dairy-free. Enjoy!Continue reading “Gluten Free Chicken Corn Chowder (Safeway Copycat) Dairy-Free Option”
Let’s face it, gluten free fried chicken is wonderful any time of the year, but is surely a big hit during the summer, when no one is really interested in heating up the oven/kitchen. This particular recipe is extremely flavorful and fairly easy to make. Included, is a dairy-free alternative to buttermilk. Enjoy!
Perfect Solution for…
This recipe is the perfect solution for you if you have ever attempted to make gluten free fried chicken but the center of the chicken was uncooked. In this recipe, the chicken cooks in the brine first, which makes it tender as well. Then, you batter and fry the chicken.
Links and Tips You May Need:
Dairy-Free Buttermilk Substitute Recipe – Click this link for a unique homemade buttermilk recipe, which will also result in crispier chicken. If you don’t have the ingredients that you need to make the above buttermilk alternative, you can always combine 1 tablespoon apple cider vinegar and enough dairy-free milk of your choosing to make 1 cup. Then, allow it to rest until it thickens, about 15 minutes.
Deep-Fryer (the brand that I use)
Fried Chicken Using Corn Flakes with a Quick Brine
For the Brine:
- 1/3 cup salt
- 1/3 cup granulated sugar
- 1 tablespoon black peppercorns
- 4 bay leaves
- 1 tablespoon whole fennel seeds
- 1 whole chicken 3 to 4 pounds, cut into parts
For the Chicken:
- 4 cups brown rice flour
- 2 tablespoons cornstarch
- 3-1/2 cups gluten free cornflakes Nature’s Path
- 1/2 teaspoon paprika for color (optional)
- 1-1/2 teaspoons ground fennel seed
- 2 cups buttermilk see above link for dairy-free alternative
- Neutral-flavored oil for frying
In a large pot, add the salt, sugar, peppercorns, bay leaves, fennel seeds and chicken. Cover with water and bring to a boil. Lower the heat to a simmer and cook for 20 minutes.
Drain, discarding the brine; set chicken aside to cool.
To a gallon zipper storage bag, add half of the flour, cornstarch, and cornflakes. Seal the bag and using your fingers, crush the cornflakes.
Preheat enough oil in a deep-fryer, large pot, or Dutch oven to 375ºF.
Set out three shallow dishes. In one, combine the remaining rice flour and ground fennel. In the second, pour the buttermilk; and the other, add the corn flake mixture.
Using separate forks, dredge the chicken pieces into the flour mixture, then the buttermilk, and finally in the corn flake mixture. Be sure to press the cornflakes into the buttermilk as best you can, slightly shaking off any excess.
Fry the chicken pieces in the hot oil, being careful not to overcrowd the pot/fryer as this will result in the oil temperature lowering too much. Fry 5 – 7 minutes or until golden brown. Transfer the cooked chicken to a plate lined with several paper towels. Repeat this process until all of the chicken parts are cooked to a golden brown.
When you have more time, you may cook and cool the brine, without the chicken; set aside to cool; add the chicken, cover and refrigerate overnight for even more flavor.
Need any substitutions? Check out the Substitutes page!
Do you prefer to weigh your dry ingredients? Visit the Gluten Free Ingredient Weight Conversion page.
Previously, the most success I have had making gluten free biscuits is by adding egg, like in my Fluffy Gluten Free Biscuits Recipe. Today, I developed this gluten free yeast biscuits recipe that turned out just as good. A matter of fact, this recipe has those amazing, sought-after layers we all aspire to. In addition, this recipe does not call for butter but shortening (I use organic), which makes them a little crisp on the bottom and edges. They were extremely tasty and my gluten-eating husband agrees.Continue reading “Gluten Free Yeast Biscuits (Egg-Free)”
Perfect for St. Patrick’s Day…
Are you looking for a gluten free cookie recipe that everyone will enjoy? You’ve found them. They have received rave reviews by my husband’s coworkers during their annual holiday cookie swap. While the photo in this recipe shows gluten free sandwich cookies filled with white chocolate ganache and mint jelly, you can fill them with your favorites. Try another flavored jelly or milk chocolate ganache and nutter butter peanut butter filling.Continue reading “Gluten Free Sandwich Cookies – Perfect for St. Patrick’s Day and More!”