Tag: gluten free recipes

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Gluten Free Smoky Venison Stew Recipe

Image: Gluten Free Venison Stew

With deer hunting coming to an end, at least in California, I thought I would share this amazing gluten free smoky venison stew recipe with you. I never used to eat venison until I developed this recipe. I created it in honor of Wright’s Liquid Smoke’s upcoming venison easy to enter contest where they will reveal three additional smoky venison recipes and giveaway a huge gift certificate. (Stay tuned in for details next week.) Because venison can be taste gamy, searing the meat covers the gamy flavor, as does smoked paprika and liquid smoke. If you happen to have some venison in your freezer (deer hunters often give some away), I hope you enjoy this recipe. (Wright’s Liquid Smoke is gluten-free.) Continue reading “Gluten Free Smoky Venison Stew Recipe”

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Gluten Free Pumpkin Pie Recipe

Image: Gluten Free Pumpkin Pie

A gluten free pumpkin pie recipe with a traditional filling. The use of both granulated sugar and brown sugar create a caramelized flavor that is hard to resist. Top it with homemade whipped cream or a gluten free ready-made brand such as Cabot. For a dairy-free topping, try the crunchy praline topping. The crust tastes amazing, as well, and is fairly easy to handle and roll. Continue reading “Gluten Free Pumpkin Pie Recipe”

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Gluten Free Chow Mein Recipe with Chicken

Image: Gluten Free Chow Mein with Chicken

To make a great-tasting gluten free chow mein recipe you need the same ingredients as its gluten counterpart. It’s all in the quality of noodles you use. I use brown rice spaghetti; however, using spaghetti containing corn is more authentic. Heartland’s gluten free spaghetti is excellent. Quality brands of brown rice spaghetti include Tinkyada and Jovial. Add this recipe to your easy gluten free recipes as it cooks up fast. Enjoy!

Link You May Need:

Gluten Free Chow Mein Noodles Recipe

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Gluten Free Chow Mein Recipe with Chicken

Gluten Free Chow Mein Recipe with Chicken

Gluten free chow mein with chicken, in its basic form, containing easy to obtain ingredients. Use your favorite vegetables.

Ingredients:

  • 1/2 lb. gluten-free brown rice spaghetti (or a GF brand containing corn)
  • 1/2 teaspoon sesame oil
  • 1 Tablespoons cooking oil
  • 1 1/2 lbs. boneless skinless chicken breasts, cubed
  • 1 Tablespoon dark sesame oil*
  • 4 medium carrots, thinly sliced
  • 6 green onions, whites only, thinly sliced (reserve greens for garnish) (or 3/4 cup chopped yellow onion)
  • 1 1/2 cups sliced celery
  • 1/2 cup frozen spinach, thawed (or bok choy, cooked and drained)
  • 1 clove garlic, minced or grated
  • 1 cup low-sodium gluten-free chicken broth
  • 1/3 cup gluten-free low-sodium soy sauce (or San-J Tamari Sauce)
  • 1 Tablespoon granulated sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 2 Tablespoons + 2 teaspoons cornstarch (or potato starch)
  • 2 Tablespoons + 2 teaspoons water

Instructions:

  1. Boil spaghetti according to manufacturer's instructions. Drain, toss with 1/2 teaspoon sesame oil and set aside.
  2. Preheat a wok or heavy skillet over medium-high heat with neutral flavored cooking oil. Add chicken and cook until brown, about 5 minutes. Remove chicken and set aside.
  3. Add sesame oil and heat until hot.
  4. Add carrots and saute for 4 minutes.
  5. Add onion and celery and saute for until onion is tender, about 5 minutes.
  6. Add spinach and garlic and saute long enough to heat, about 1 minute.
  7. Add chicken broth, soy sauce, sugar, ginger, pepper flakes, and bring to a boil.
  8. Mix cornstarch with equal amounts of cold water and pour into the sauce, whisking as you pour.
  9. Return chicken to pan, stir and heat long enough to warm the chicken.
  10. Toss with gluten free pasta and allow noodles to absorb the sauce for about 5 minutes.
  11. Serve alone, or topped with crunchy chow menu noodles, see the above link.

Tips

*If you have hot chili oil, use 1/2 teaspoon of it to replace the sesame oil and omit the red pepper flakes. Chili oil is what I use, but not everyone can find it.

You can add any vegetables you desire: snow peas, yellow onion, green or red bell pepper, or even water chestnuts.

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Gluten Free Butter Cookies (French Sablés)

Image: French Gluten Free Butter Cookies - Sables

These gluten free butter cookies are named “sables” after the town in which they were first made in 1670, Sablé-sur-Sarthe, a town in West France. The word means “sand” which is fitting of these cookies as they are tender and have soft crumbs that crumble easily. They are also known as “sand butter” cookies. Generally you make them without eggs, but if you prefer, you may make them with heavy cream. Roll out and cut the dough. You can even sandwich them with your desired filling. However, the dough may simply be sliced and baked. Sables compliment custards, poached fruit, and other moist desserts, similar to biscotti. Of course, you can serve them with coffee, tea, or milk, as well. Continue reading “Gluten Free Butter Cookies (French Sablés)”

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French Seedy Gluten Free Graham Cracker Recipe

Image: French Gluten Free Cereal Crackers

Crackers aux Céréales is French for cereal crackers. I made this version of my gluten free graham cracker recipe when I recently stumbled up their existence. Europeans know food, and they have quite a few ideas that only seem to catch on in America if a well-known chef decides to duplicate one of their recipes here in the United States. These seedy crackers are served in France with breakfast. You may top them with the same condiments you use to top your toast. Use jam, nut butter, peanut butter, and even the famous nut cocoa spread, Nutella, which is extremely popular in Europe. It is made of hazelnuts and cocoa. Another option is to dunk them in coffee, tea, or milk. My version of these gluten free cereal crackers tastes like a gluten graham cracker with seeds on top. I hope you enjoy this recipe. There’s nothing like a little nutty flavor on breakfast food. Continue reading “French Seedy Gluten Free Graham Cracker Recipe”