Sunday, September 12, 2010

Gluten Free Chinese Sesame Chicken

For my last post of the gluten free and dairy free weekend, we have Sesame Chicken and Broccoli over White Rice. Mmmmm....

I followed this recipe at Gluten Free Mommy but would made a few changes to her recipe and would still make a little more. Don't get me wrong, the dish was delicious and it's a recipe keeper. But I'd have less seasame seed and less sugar, even though I already cut her sugar in half. So doing this all over again, here's what I would do.

Gluten Free Chinese Sesame Chicken
4 servings

2 large chicken breasts cut into large chunks
1 tbsp of Gluten Free Tamari Soy Sauce
1 tsp of white rice vinegar
2 egg whites, lightly beaten
1/4 cup cornstarch

Mix soy sauce and rice vingear in a bowl and marinate chicken for about 20 minutes. Once marinated, add egg whites and cornstarch. Mix until well-blended. This gives the chicken a crispier coating.

Cook chicken in a wok. When cooked, remove chicken and set aside in a bowl.

1/4 cup Gluten Free Tamari Soy Sauce
2.5 tbsp white rice vinegar
1 cup chicken broth
1/8 - 1/4 cup of sugar
[The original recipe called for 1/2 a cup. I took it down to 1/4 cup and still thought it was a bit sweet. Hubby and I decided to cut the sugar next time but maybe not down to 1/8 cup.]

Sautee 1 diced garlic clove and 1 tsp of hot peppers (optional) in wok. Add the sauce and let ingredients incorporate. Stir in 2 tsp of cornstarch with a little bit of water to thicken the sauce. Keep stiring until the sauce thickens and bubbles. Add the chicken and 1/8 cup of sesame seeds. Stir until chicken is well coated with sauce and seasame seeds. Top with green onions and enjoy!

Yogurt and Honey Quickbread

I haven't had bread or any form of bread for at least 2 weeks. I have been craving bread. So one of my BFFs gave me a recipe for Honey Yogurt Quickbread but her "recipe" was basically only the ingredients and said bake at 350 degrees for 55-60 mins and then cool in pan for 10 mins. That didn't really tell me much. I could make a guess at what to do like put the dry ingredients first. But when it comes to gluten free baking recipes, I'm not quite the "baker" or even close to it yet... considering this is my first weekend of testing the baking waters. I looked up the recipe on the web and I found it on this forum though it's called Yogurt and Honey Quickbread.

I followed the recipe mostly but made a few changes to the ingredients. So here's my version of Yogurt and Honey Quickbread.

Dry Ingredients:
2 cups Four Flour Bean Mix (2/3 cup garfava flour, 1/3 cup sorghum flour, 2 cups cornstarch)
1.5 tsp xantham gum
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1.5 tbsp sugar

Wet Ingredients:
3 eggs plus 1 egg white
3 tbsp Earth Balance vegan organic shortening, melted
1 tbsp honey
1/2 tsp distilled white vinegar
3/4 cup vanilla yogurt
1/3 cup water

1) Mix together dry ingredients in bowl.

2) Combine eggs, shortening, honey and vinegar in a mixer and blend well. Add the yogurt and water and beat until smooth.
[Note: I was concerned about this recipe because I used shortening versus butter. I am allergic to cow's milk so butter is out of the question. While mixing the shortening in Step 2, the shortening started to solidify. I wasn't sure how the recipe would turn out.]

3) Slowly incorporate the dry mixture and mix thoroughly.

4) Pour into a lightly greased and floured bread pan. Bake for 55-60 minutes. Let cool in pan for 10 minutes before removing to cool completely.
[Note: I baked it for 30 minutes on a convection oven.]

The finished product looked as so. The dough doubled in size from the pan while it was baking. I thought the bread was getting too brown at the top around 20 minutes in. So at 30 minutes, I tested and it was surprisingly done.

The first slice. It looked like any other regular bread.


The bread was moist and slightly sweet. A great bread for jam and preserves. I am excited to have bread in my tummy again - gluten free and dairy free.

Decadent Dark Chocolate Brownies

Hurray for gluten free and dairy free dark chocolate chip brownies! A success!! After being a cranky for 2 week because I couldn't bake or eat "real" desserts and breads, I decided this weekend I would venture off into the gluten and dairy free baking world.

Let me start off by saying, it is expensive to bake gluten free. These 4 ingredients alone cost ~$25 and the xanthan gum was $12.50. I only had to use the brown rice flour for the brownie recipe but that's besides the point...

Regardless of price of ingredients, I decided to bake this weekend. It's my stress relief outlet and makes me feel good. And did I mention that I LOVE to eat! I have often been told I should be 200 lbs relative to the amount of food I eat and I should be 300 lbs relative to the amount of times I talk about food. Going gluten free and dairy free is tough but I keep hearing from others that it gets easier. I'm still waiting for the day...

Dark Chocolate Chip Brownies


5 oz of dark chocolate (I used Trader Joe's.)

1/2 cup Smart Balance Organic shortening (I preferred margarine over shortening but they didn't have it at the market. You can substitute the shortening for margarine or butter if you please.)
2 eggs
1 cup packed light brown sugar
1/2 cup almonds, ground into a fine meal
1/4 cup brown rice flour
1/2 tsp fine sea salt
1/4 tsp baking soda
2 tsp vanilla extract
1/2 cup chopped walnuts (optional)
1/2 cup dark chocolate chips (optional)


1) Melt dark chocolate and shortening and set aside.
2) In a mixing bowl, beat the eggs on medium high until frothy. Add the brown sugar and beat until mixture is smooth.
3) Add melted chocolate mixture a little at a time and beat until chocolate looks smooth and glossy.
4) In a separate bowl, combine almond meal, brown rice flour, sea salt and baking soda. Add dry mixture into chocolate mixture. Add vanilla and beat for another minute or so.
5) Stir in nuts. Pour brownie mixture into pan and press chocolate chips into batter. (I do this so the chocolate chips don't all fall to the bottom.)
6) Bake at 350 degrees for about 35 minutes and viola...

Gluten free dark chocolate chip brownies

Saturday, September 11, 2010

Gluten Free Quinoa Pilaf

While the hubby is off in Boise visiting his sister and her family, I am stuck at home... gluten free, wheat free, and practically dairy free. So I decided to try out some new recipes so I have more idea of what to cook during the weekdays. Today's recipe uses quinoa...

Usually when looking up quinoa recipes on the web, I tend to find cold recipes. Mainly a side or a salad type recipe. I wanted something hot, like a rice. So I attempted to make a sort of "quinoa pilaf." It actually turned out really good and was happy that it was a "hot" quinoa dish. I ate it with a tofu and bell pepper stir fry. Yum!
The picture probably looks like mush but make it and I'll prove you wrong.

1) Cook quinoa on stove.

1 cup uncooked quinoa
2 cups chicken broth (you and substitue vegetable or beef broth for a different flavor)

2) Roast 1/4 cup of pine nuts.

3) Stirfry 1/3 cup of diced onions.

4) When quinoa is cooked, mix all together in a bowl.

Monday, September 6, 2010

Curry Pineapple Fried Rice

We went our monthly family dinner at J&K's this weekend. The theme was Chinese food. I recently found out I am intolerant to gluten, wheat, cow's milk, cheese, and a few other foods. My family was awesome enough to prepare the Chinese dinner in all foods that I am no allergic too. :) My contribution to gluten free Chinese dinner was pineapple fried rice. I know, I know... it isn't really Chinese. It's more of a Thai dish. But when I asked J&K, I was told "never say no to pineapple" and "do it!"

One of the other foods I am allergic to happened to be milk so I was searching for an authentic recipe that didn't include coconut milk. I ended up incorporating 3 different recipes to make the dish... and it turns out I made a curry pineapple fried rice.

I thought it turned out delicious! Not too sweet or spicy, not too rich since it's without coconut milk, and not to bland too.

1) Mix together 1 tbsp curry powder, 2 tbsp gluten free fish sauce, and 2 tbsp pineapple juice in a small bowl.
2) Stir fry 1 sliced onion, 0.5 lb tofu, and 1 cup of diced bell peppers (I used red, orange and yellow peppers).
3) Stir in cooked white rice (1.5 cups uncooked rice), 2 cups of pineapple chunks, 1.5 cups of cashew, a handful of chopped cilantro and the curry mixture.
4) Eat well and enjoy!
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