Free Croissants. By Beth Hillson You’ll love these light, luscious gluten-free pastries.
They can be made without dairy. Enjoy them au naturel, as the French do, or fill them with your favorite fruit spread. 1 cup sorghum flour½ cup chickpea flour½ cup almond meal or additional flour1 cup rice flour1 cup cornstarch or tapioca starch/flour4 teaspoons xanthan gum1½ teaspoons salt4 teaspoons yeast¼ cup sugar1 cup warm milk of choice or water2 eggs8 tablespoons butter, margarine or Earth Balance spread, melted12 tablespoons cold butter, margarine, vegetable shortening or Earth Balance spread, cut into small pieces½ cup fruit spread, warmed, optional 1. 2. 3. 4. 5. 6. 7. *TIP The thinner you roll out the wedges of dough, the more “layers” your croissants will have and the flakier they will be. Wasabimon Shares a Gluten-Free Fried Chicken Recipe. I accidentally upgraded my wordpress account and it wreaked havoc.
Lost all kinds of posts and it broke countless links. F@$#! One of the many post sent off unanchored into the ethernet was this guest post (and photo) by freelance writer Stephanie Stiavetti. It was so popular I felt bad when people began complaining they couldn’t find the link, so here it is again. Steph blogs at wasabimon.com. By Stephanie Stiavetti A decade ago, those of us living with a gluten sensitivity were left clamoring for the “specialty” ingredients necessary to make decent substitutions for the dishes we loved and missed; rice flour cookies were rock-hard, while potato starch pizza crusts were a crumbly mess. A decent crispy fried chicken recipe is one of those American favorites that gluten-free folks have historically lived without. Gluten Free Multigrain Bread Recipe. Gluten-Free Multi-Grain Boule / Photos by Shauna Ahern I’ve been fascinated with gluten-free bread recipes because they attempt to do what shouldn’t be possible: create a network of pliable solids that can expand and trap gas released by yeast, giving you a leavened bread without gluten.
It’s also invariably a good-for-you loaf, with a rich variety of grains. Shauna Ahern, aka gluten-free girl, author of her the eponymous book and recently Gluten Free Girl and the Chef with husband Daniel, is among the best and has developed this seriously good gluten-free loaf for my bread-baking month. (There will be one more bread baking post; I know, it’s February, but who cares. Bread is Life. By Shauna Ahern The first years after I had to give up gluten, I turned away from photographs of crusty bread and piles of pasta. So when Michael posted this recipe for a multi-grain boule, and called for us all to make more bread this winter, I scrutinized his ratios and walked into the kitchen. The taste? How to Make Gluten Free Brioche. I accidentally upgraded my wordpress account and it wreaked havoc.
Lost all kinds of posts and it broke countless links. F@$#! One of the many post sent off unanchored into the ethernet was this guest post (and photo) by freelance writer Stephanie Stiavetti. Bread 2.0. Coconut Chicken Fingers with Spicy Fruit Chutney. One of the foods my husband and I really miss on the paleo or primal diet is breaded chicken.
It's just soul satisfying comfort food for both of us. I do make a gluten free, grain free version of chicken fingers with almond flour sometimes, but tonight I thought I'd try something different. Keeping with the coconut theme I've had lately, I decided to dredge the chicken in unsweetened dried shredded coconut. I didn't want them to be naked, so I wanted to make a sauce, but pan sauce or gravy didn't seem right - so I decided to make a spicy fruit chutney. The result is a tropical dish that's just right for these hot summer evenings!
COCONUT CHICKEN FINGERSserves 2 ingredients:1-1.5 lbs boneless skinless chicken breast cut into large strips (4-5 per breast depending on if they have the tenders attached or not)2-3 T coconut flour1-2 eggs, beaten (start with 1 and use the second if you start to run out)1 cup unsweetened dried shredded coconut1 tsp sea saltcoconut oil for cooking.