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Steamed Turkey, the Jacques Pépin Way. Tony Cenicola/The New York Times The first thing you have to do, if you want to cook a Thanksgiving turkey the way Jacques Pépin thinks you ought to cook it, is to reach way back into your kitchen cabinet and haul out the sort of caldron you might use to steam lobsters. Next, adjust your expectations. We understand if your first instinct is to resist.

But proceeding with his recipe will yield a bird with an incomparable balance of crispness and moistness; we’re talking about white meat so moist that it stays tender even after a few days encased in Tupperware in the fridge. So, yes, you’re reading this right: Jacques Pépin wants you to steam your turkey. Then he wants you to roast it, letting the oven burnish its golden surface.

We know: it sounds a little weird. It probably felt a little awkward the first time you brined a turkey in a gargantuan plastic bag, didn’t it? Besides, as Mr. “She said, ‘We do that type of thing in Chinese cooking,’ ” Mr. The same goes for gravy. C4C_GrandmasPieCrust. How to Make Feather-Light Gluten-Free Crepes. Making crepes that are paper thin yet hold up when rolled with a filling isn’t an easy task.

Follow this gluten-free recipe and you'll be pleasantly surprised with your culinary skills! You can cook and store crepes to have for later. Cook the crepes, then, layer the unfilled crepes with wax paper between each crepe. Slide them into a sealable bag and refrigerate them for up to three days. You can freeze them for up to two months if you wrap the stack of layered crepes in foil before putting them in a plastic bag. To use the frozen crepes, thaw them in the refrigerator overnight.

To reheat the crepes in the microwave, remove the crepes from the freezer bag and foil. To make dessert crepes, use one or more of the following substitutions or additions: Replace 3/4 cup of the milk with coconut milk. Preparation time: 5 minutes Cooking time: 10 minutes Yield: 8 crepes 2 eggs 1 1/4 cups whole milk or half-and-half 2 tablespoons granulated sugar 1 tablespoon melted butter 1/2 teaspoon vanilla Dash salt. My Favorite Gluten Free Biscuits. Now that you’ve made your own sweet, sweet jam, wouldn’t you love to slather it on a warm and fluffy biscuit with some butter?

These biscuits have been a long time in the making and, when I say a long time, I mean over a year and a half of experimenting with the recipe, using every type of gluten free ingredient imaginable, and having several results that weren’t exactly edible. I’ve learned a lot about making gluten free biscuits along the way. I also discovered that making the perfect biscuit, or at least my opinion thereof, doesn’t require a blend of half a dozen different types of gluten free flours and who knows what else.

Thank goodness for that, right? When I simplified the ingredients, I got the results that I wanted. I realize that this isn’t always the case with gluten free recipes, but I knew it was a good omen when I picked up a cooled biscuit and it felt much lighter than it looked. Ingredients Instructions 1. 2. 3. 4. GF Won Ton Wrappers — Gluten-Free on a Shoestring. *ETA: I’ve made this recipe even better in the style of some of the recipes in Gluten-Free on a Shoestring Bakes Bread, and then made the won ton wrappers into Gluten Free Won Ton Soup! Click on over to see that recipe… Gluten free won ton wrappers. Or skins.

Gluten free won ton skins? Either way, you need them. Don’t you? Well, if you want to make Gluten Free Crab Rangoon, you need gluten free won ton wrappers. Chinese take-out? To make these gluten free won ton wrappers, you start with a pretty wet dough, but if you sprinkle it with more flour and knead it in, good things happen. Like this. So sprinkle, and roll a bit. Keep sprinkling and rolling until it’s very thin. Then slice as you like. In the waxed bag! Ingredients 1 cup (140 g) high-quality all-purpose gluten-free flour 1/2 teaspoon xanthan gum (omit if your blend already contains it) 1 extra-large egg and 1 extra-large egg white, beaten together 2 to 4 tablespoons warm water Directions Love, Me P.S.