Gluten Free / Celiac Cooking Recipes and Discussion

Excellent. Did you use a store bought batter for the chicken or make your own?

 

@Beef Nachos

This comes from a friend, but I am using Cup4Cup flower rather than all-purpose as he did. It is below -

8 bone-in, skin-on thighs
10 oz dill pickle juice
1 1/2 Cup4Cup flour
3 teaspoons celery salt
2 teaspoon cayenne
2 teaspoon Kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon baking soda
For the Nashville Hot flavor, I use a seasoning or rub called Nashville Hot Wing Dust made my Kosmos.

Trim excess fat from the thighs.
Place the chicken in a large zip lock bag and cover with dill pickle juice. Let the chicken brine for at least 2 hours or up to overnight.
Light a chimney full of charcoal and get it ripping hot on a Weber Kettle. Once fully lit, dump into a Vortex or Slow n Sear, or just get it all on once side of the kettle.
While the charcoal is getting hot, Mix the remaining ingredients in a bowl.
Remove the chicken from the brine.
Pat the chicken dry and brush lightly with avocado oil.
Working in batches, press the chicken into the mixture and shake off the excess.
Place the chicken on the grill grate opposite of the charcoal or around the Vortex if using, skin-side up.
Place a chunk of wood over the charcoal to generate smoke (optional).
Cover and cook for 15 minutes then rotate the chicken 180° and cook for 15 minutes more.
Check the temperature after 30 minutes.
When close to the desired temperature lightly brush the chicken with avocado oil and sprinkle with Nasville Hot Wing Dust.
Cover and cook another 5 minutes or until the chicken reaches about 170° F.

And for the waffles, your favorite GF waffle mix. This particular waffle was a GF Bisquick mix that is easy and really good!


Here’s a photo of my kettle set up using a Slow-n-Sear device that holds the charcoal. A Vortex is a cone shape device that sits in the middle of the kettle, but I don’t have one of those. This works great though.

 

The Gluten Gods are Smiling

 

There’s a bit of a southern theme this weekend. Cup4Cup is my friend and makes a great dark roux!

 

Got you one of these for today @MTgirl. Hope it’s GF.

 

Gluten free, Impossible Burger lasagna.



Like most everything my wife cooks, it's pretty much impossible to recreate which is too bad because it's pretty damn good.

And that's coming from someone that eats meat and wheat.

 

I am disappointed in myself for forgetting.

I hope you had the best of birthdays, @MTgirl! I’m so happy you’re here, what a way to be born!

 

She doesn’t eat meat/wheat, you do, but she cooks? Just making sure I understand.

 

My wife can't have wheat. My son chooses to not eat meat.

We go back and forth on who cooks. Today she went to Aldi and found some GF lasagna noodles she was excited to try. By the time I got home from work it was already in the oven.

It's a good thing we liked it because she bought all 5 boxes of noodles that they had.

 

Ah, I see. Sounds like you have a good system!

If you haven’t tried them, I would recommend the Barilla lasagna noodles - they’re the best I’ve found! It’s weird, though, because most of their other noodles end up soft/mushy.

 

I really like the Tinkyada macaroni and rotini, haven’t had anything else.

Barilla for lasagna, spaghetti, and fettuccini!

 

Had great luck with these right outta the box. First time I did it I was pretty leery but it turned out great.

 

If I see them somewhere, I’ll give ‘em a whirl!

 

Should just rename it Krack, possibly less additive.

 

I knew GF Oreos were a thing, I didn't know Double Stuffed existed, though!

 

Along those lines, my kids birthday is this Friday and my wife is going to buy a cake from a local GF bakery.

They have a $2 upgrade to double the frosting.