Gluten Free / Celiac Cooking Recipes and Discussion

KA all purpose baking flour is the closest I’ve found to real pancakes. I’m not sure I could tell you the difference!



Bacon pancake dippers with cinnamon syrup

 

Bisquick GF is about all I got up here but not bein’ able to eat eggs kinda makes Breakfast a nonevent.

 

Egg allergy? Have you tried egg substitutes? We swap bananas for eggs in some muffin recipes, maybe that would work. I've used the Bisquick in other baking, not sure why I haven't tried it pancakes

You can still eat bacon!

 

Found out through much trial ‘n error it’s just the yolks, thankfully. I can’t imagine not bein’ able to “velvet” chicken for Chinese cookin’. As you likely well know, some things have no substitute.

 

'tis true.

 

Saw somethin’ like that the other day. Box of Salt said No Sugar added. Really?

 

You’d be surprised at what they put in/on bacon throughout processing That’s why I started smoking my own

 

Double the sauce and reserve half for after the bake? I do that quite a bit with the crockpot. Looks excellent!

 

I made my grandson gf breadsticks on Sunday using Greek yogurt , GF Jules flour, baking powder and some seasonings. I believe the recipe called for 1 part Greek yogurt to 2 parts flour. I added some Italian seasoning, then put salt and garlic powder on top, after I covered them in butter. The recipe called for olive oil, but, as a kid, he isn't much of an olive oil fan. I baked them at 425 or 450. He wanted a stuffed crust pizza, so that is next on my list of things to try.

 

It sounds delicious! I just meant that sauces in warm/hot pots for extended periods tend to separate and you end up with “the good stuff” cooking in and excess moisture pooling. Depending on what’s for dinner, I’ll remove proteins and vegetables from the pot and resauce with a stove top warmed second half.

 

I need to get a camp stove for stuff like this

 

Gluten Free 'Beer Battered' Fish Tacos.

Altogether, it took me roughly an hour from start to stop, but I made some adjustments to cut the cooking time down. I only used one pan for the entire recipe, so instead of toasting on the stovetop for 15 minutes, the corn now goes under the broiler while I make the rest of the salsa (roasts MUCH faster). These are great to scale as it takes the same amount of prep work for 2 people as it would for 10.



Ingredients:

• 10 - 12 corn tortillas
• Enough frying oil to cover the fish (I used canola, about 3 - 4 cups to fill a 14" cast iron skillet)

Fish/Batter:

• 1 lb. (ish) of white fish, evenly sliced into 1 inch by 2 inch cubes (I used Cod, I'll use the scraps for sandwiches, soup, or something...)
• 1 cup all purpose flour (King Arthur AP)
• 6 oz. ginger ale
• 2 oz. beef broth
• 1 tsp. Kosher salt
• 1/2 tsp. black pepper
• 1/2 tsp. white pepper (optional, recommended)

Salsa:

• 1 cob (or can) of corn, I prefer white
• 1 avocado
• 1 tomato, deseeded
• 1/2 tsp. Kosher salt

Crema:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp. lime juice, adjust to taste
• 1 tsp. Kosher salt
• 1/2 tsp. black pepper
• 1/4 tsp. garlic powder
• 2 tbsp. fresh chopped cilantro or 1 tbsp. dried cilantro

​

Directions:

1. In a skillet, toast corn until blackened. I drop a pinch of frying oil in a cast iron, coat the corn, and place it under the broiler for 2-3 minutes at a time (checking and stirring each time). Dice the avocado and tomato into corn kernel sized pieces. Once the corn is roasted, cool and combine with other salsa ingredients; place in refrigerator.
2. Combine the dry batter ingredients and whisk. While the oil is heating in the cast iron or frying skillet, add the ginger ale and beef broth to the dry batter ingredients and let sit for a few minutes.
3. Turn on the broiler to preheat.
4. Combine the crema ingredients in a bowl and place in the refrigerator.
5. When the oil is hot enough (350F - 375F), dredge pieces of fish in the batter and lay in the pan away from your body. Fry 1 - 2 minutes and flip, frying 1 -2 minutes more. I usually take one piece through this process and temperature check it for doneness so I can adjust my cooking times as necessary (fish should be 145F). Remove and place on a plate with a paper towel, salt immediately to taste.
6. Drape the corn tortillas over two consecutive oven rack supports to form a "U" shape. Broil for 2 - 3 minutes until char spots just begin to appear. Do not bend the tortillas when placing them, they will fall and create the "U" shape on their own during the cooking process.
7. Place fish, salsa, and crema in the tortilla; consume.

Let me know if you have any questions

EDIT: I added an earthy, homemade fermented hot sauce. Feel free to give it your own spin!