Tag: GlutenFree

Gluten-Free Blueberry Muffins- No Xanthan Gum by Gordon Ramsay

Gluten-Free Blueberry Muffins- No Xanthan Gum


Deliciously gluten-free blueberry muffins without xanthan gum. From Karina, Gluten-Free Goddess.

Baking Without Xanthan Gum, I Am.

When I first set foot on this lonely gluten-free road (it was 2001, remember, pre-gluten-free boon; there was nary a gluten-free bagel or wheat-free blueberry muffin in sight), I wrestled with converting my beloved tried and true wheat flour recipes, gamely baking and tossing too many gluten-free hockey pucks and brick loaves to count. Until I discovered xanthan gum- the weirdo secret ingredient that gave gluten-free batter and dough a hint of that elusive stretchy tenderness that gluten once gifted. Xanthan gum was a find.

And it has been a nifty little problem solver for many years.

Until it wasn’t.

After a decade or so of cooking, baking, and eating strictly gluten-free I began to feel- shall we say- less than wonderful after eating something with xanthan gum (or guar gum, or locust bean gum, or carrageenan).

Ingredients my grandmother never heard of. Ingredients I never used to eat. Or bake with.

I had a gluten-free shakabuku.

I was seeing gums and emulsifiers added to everything. From coconut milk to olives, from gluten-free gingersnaps to vegan ice cream.

Then I read this.

And I decided to go back to the way I used to eat- still gluten-free, of course- but- no xanthan gum. No guar gum. No carrageenan.

Guess what?

My tummy is (WAY) happier. My digestion is normal (translation- no pain, no bloat, no kill me now existential ennui).

I’ve been experimenting with baking without xanthan gum. And I’m here to share my blueberry muffin success. I’m using flax seed meal to help the batter a bit. And so far?

So good.

Karina’s Side Note: I baked these tasty little gems in my new Cuisinart Deluxe Convection Toaster Oven Broiler (our new apartment has no oven, so after researching counter top toaster ovens, we ordered one of these from Amazon.com). I love it- it keeps the kitchen cool (gives off very little heat) and the convection baking is super efficient for baking gluten-free goodies. So far we’ve made my xanthan gum free Dark Chocolate Brownies, and the new Blueberry Muffins in it, using the convection method.

Gluten-Free Blueberry Muffins without xanthan gum from Karina #glutenfree

Karina’s Gluten-Free Blueberry Muffins Recipe Without Xanthan Gum

By Karina Allrich April 6, 2015.

To help the batter behave without gums, I added a tablespoon of Organic Flaxseed Meal.

First:

Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.

Ingredients:

In a mixing bowl, whisk together:

1 cup Gluten-Free Oat Flour
2/3 cup Gluten-Free Corn Flour
2/3 cup almond meal/flour
1/2 cup potato starch (not potato flour)
1 tablespoon organic flaxseed meal
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons good vanilla extract

Beat in:

1 1/4 cups light brown sugar
2 tablespoons light olive oil or Organic Canola oil
2 large organic free-range eggs
1/2 cup warm water

Beat the batter until it is smooth, much like a thick cake batter.

Add in:

1 cup blueberries, patted dry

Stir gently and briefly.

Instructions:

Spoon the batter into lined muffin cups.

Bake in the center of a preheated oven for 22 minutes if using convection.

If not using convection, bake for 23 to 25 minutes, until golden and firm to the touch.

A wooden pick inserted into the center should emerge clean.

Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (it’s always best to cool them out of the hot pan, to avoid soggy bottoms).

These muffins taste simply divine warm from the oven. The convection gives these gems a slightly crusty golden top.

Wrap and freeze cooled muffins for future breakfast treats.

Makes one dozen.

Gluten-Free Blueberry Muffins without xanthan gum from Karina #glutenfree



Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 



Gluten-Free Shepherd’s Pie Two Ways (one vegan) by Gordon Ramsay

Gluten-Free Shepherd's Pie Two Ways (one vegan)


Gluten free shepherds pie two ways - one with chicken and one with tofu and veggies and dairy-free cheese topped mashed potatoes


Gluten-Free Shepherd’s Pie Two Ways (one vegan)

Day 18 for us- sheltering in place, socially distancing, yours truly quarantined in the bedroom for an added safety zone week post symptoms of a nasty weird virus to be named later.

A cold rain is rolling through, interrupting a whisper of mist with sudden bursts of stinging wet drops. The skies are wooly gray, gloomy and low. It’s the kind of day that calls for comfort in the form of food. Something baked in a crock. Something piping hot and old fashioned. Something with mashed potatoes…

A savory pie, I said out loud, standing at the window watching blackbirds argue under the ornamental olive trees, listening to the staccato of rain drumming the rooftop.

Don’t tease me, said my husband from his safe corner study, looking up, I imagine, from his latest screenplay effort.

I wouldn’t joke about a thing like pie, I assured him. Seriously. I’m thinking a shepherd’s pie, I said. More to myself than him. But not the usual shepherd’s pie. No lamb. No beef. No onion.

No peas, I murmured.

Please, he said. No peas. (His hearing is excellent.)

You know, that could get you into trouble, I yell. Your pea prejudice. The foodie police will be at our door before you know it. Demanding equal time for peas. And I’m already in enough trouble with their ilk.

Their ilk? he asked.

Yes, I said solemnly. My shepherd’s pie is going to have tofu. And in some circles, that could bring out the pitchforks.

Seriously, he echoed. Hey. Honey?

I cocked one ear toward his side of the house.

No offense, but. Can I have a chicken pie? Nothing against bean curd, but.

Yeah, I know, I assured him. I know tofu doesn’t float your boat.

I may have a legume issue, he stated.

I love you anyway, I yelled.

For better or for worse.

Legumes or no legumes.

***


Stay safe- stay home.


xox
Karina

This delicious dairy-free pie can be made with organic tofu or free range chicken

Gluten-Free Shepherd’s Pie Recipe Two Ways

This a light and healthy version of shepherd’s pie made without dairy, lamb, or beef. I made two versions- one vegan (for moi) using organic non-GMO firm tofu, and one with Mary’s organic free range chicken, for Steve. The gravy is golden and creamy and reminded me of the pot pies I used to love in childhood.

Ingredients:

For the mashed potato topping:

3 cups peeled, diced gold potatoes
Sea salt
Plain soy, nut, or light coconut milk, as needed

For the filling:

1 tablespoon olive oil
1-2 cloves garlic, chopped
1 cup sliced carrots
1 cup zucchini, sliced into half-moons
1 cup chopped broccoli florets
1 14-oz can artichoke hearts, drained, quartered
1 cup cubed organic non-GMO firm sprouted tofu, or diced cooked chicken
2 teaspoons Italian style herbs (blend of oregano, thyme, marjoram, basil, parsley)
1 teaspoon rubbed sage
1 teaspoon rosemary, minced
Sea salt and ground pepper, to taste

For the gravy:

2 tablespoons olive oil
2 tablespoons rice flour

1/2 cup warm broth (light vegetable or chicken broth)
1 cup non-dairy milk, warmed
2 tablespoons vegan butter (I used Earth Balance)
1 teaspoon mild GF curry powder

Sea salt and ground pepper, to taste

Instructions:

For the potato topping- boil the potatoes in a pot until fork tender, about 25 minutes. Drain well. Mash with a potato masher; add a splash of non-dairy milk and season with sea salt, to taste. Stir till smooth and creamy, adding a little more ‘milk’ until the potatoes are fluffy and smooth. Set aside.
 
Preheat the oven to 350ºF. Grease four single serving 10-oz ramekins with vegan buttery spread (such as Earth Balance). Set aside.

First, make the mashed potatoes. I used “Buttercream” gold potatoes- so full of flavor.

Heat the olive oil in a large skillet over medium heat and stir in the garlic. Add the carrots, zucchini, and broccoli. Stir and cook lightly until fork tender, roughly ten minutes. If you prefer your veggies crisper, cook only until tender-crisp.

Add in the artichoke hearts, tofu or diced cooked chicken, and herbs, season with sea salt and ground pepper; set aside.

Make your gravy. Heat the olive oil in a pot over medium-low heat; stir in the rice flour to make a paste. Stir and cook for half a minute. Slowly add in the warm broth, and non-dairy milk; keep stirring. Add the vegan butter, curry powder, and sea salt. When it begins to thicken remove from heat and taste test. It should taste mild and creamy. The herbs in the veggies will add rosemary-sage flavor.

Pour the gravy over the filling mixture and gently mix until the veggies are coated with gravy.

Spoon the filling into the ramekins. Top with a big spoonful of mashed potatoes.

Sprinkle with non-dairy/vegan shredded cheese, if you like.

Place the ramekins on a baking sheet (to catch any bubbling-over drips) and bake in the center of a hot oven for 30 to 35 minutes. I tented my ramekins with foil for the first half of baking time to keep the mashed potatoes moist. Then I removed the foil and let the the topping brown a bit.

Cook time: 30 min

Yield: 4 servings

Recipe Source: glutenfreegoddess.blogspot.com


All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


Gluten free comfort food means a shepherds pie in yummy dairy free gravy topped with buttercream mashed potatoes


GFG Notes:

We used plain organic soy milk (non-GMO) as our non-dairy milk of choice. We love its creamy richness. Though a neutral tasting coconut, or nut milk would also work.

And for those of you asking about using moo-derived milk, butter, and real cheese, sure. Dairy will work in this recipe. Of course.

For those of you into the vegan nutritional yeast thang, you could season the gravy with a spoonful of nutritional yeast; add just enough to give the sauce some depth.

If you need a vegan pie without soy, add drained canned chick peas for the protein.

Sheet Pan Mediterranean Chicken Thighs (Low Carb, Whole 30, Gluten-Free) by Gordon Ramsay

Sheet Pan Mediterranean Chicken Thighs (Low Carb, Whole 30, Gluten-Free)


Crispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelish

Crispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! 

Sheet Pan Mediterranean Chicken Thighs (Low Carb, Whole 30, Gluten-Free) 1

Sheet pan chicken thighs with roast vegetables are one of my go-to weeknight dinners. Sheet pan meals are super hands-off, which means they don’t take much energy to throw together after a long day. Plus it’s so easy to play around with different combinations of vegetables and seasonings to create an infinite number of flavors!

These Mediterranian chicken thighs are loosely based on my crispy chicken thigh recipe, but swapping out wintery root vegetables in favor of squash and bell peppers turns it into a completely new meal. This low carb chicken recipe has so much flavor – I know you’re going to love it as much as I do!

A selection of vegetables for ratatouille, including eggplant, zucchini, red onion, tomatoes, and bell peppers

Prepping the Vegetables

The key to any good sheet pan meal is to start with the vegetables. For this recipe, I used a base of eggplant, zucchini, bell peppers, red onion and grape tomatoes. It was inspired in part by ratatouille and in part by what I happened to have in my fridge. 

You can definitely play with the vegetables here. Use all eggplant or all zucchini if you prefer. Or use a yellow onion instead of a red one if that’s what you have on hand. This definitely isn’t the kind of recipe that you need to follow to a tee. 

One the veggies are sliced, mix them with a little olive oil and season them with salt and pepper. I went easy on the salt since I knew I’d be adding olives and feta later, but a little bit added at this stage helps maximize their flavor. 

Don’t skimp on the vegetables. Lots of veggies on the baking sheet mean you don’t need to make any other side dishes to go with this chicken thigh sheet pan dinner. 

Crispy Chicken Thighs

Once the vegetables are all in place, add your chicken thighs right on top. The juices will run down into the vegetables as the thighs cook, making them even more delicious. 

For the best crispy skin, pat the chicken dry with paper towels. Flavorwise, I keep the chicken itself pretty simple: all you really need is some salt and pepper. 

I also added some fresh oregano over everything to really highlight that Greek flavor-profile that I was shooting for. 

Now it’s ready to put your chicken thigh dinner into the oven! Putting the chicken in the upper third of your oven will help it crisp up even more since it will be closer to the heating element. 

vegetables and chicken thighs on a sheet pan, ready to go into the oven

It will take about a half-hour to cook the chicken through. I like to use a meat thermometer to pull them out at the perfect time – that way you now they’re cooked through but they won’t overcook and dry out. This is the thermometer I have (affiliate link). It’s affordable and works really well. It even has a magnet on the back so you can keep it right on the side of the fridge. 

If the skin isn’t quite browned to your liking, you can broil it for 3-4 minutes to really crisp it up. 

Once the chicken is cooked through, pull it out of the oven and stir in the olive and feta. I love the bright, tangy flavor that these final ingredients add to these sheet pan chicken thighs. They lift the flavors up and make everything seem so much lighter and brighter.

Sheet Pan Mediterranean chicken thigh recipe

FAQs

Can I use boneless chicken breasts instead of thighs?

Chicken breasts or boneless skinless chicken thighs definitely work for this recipe if you prefer them. You just won’t get that delicious crispy roast chicken skin! Boneless chicken will cook a little faster, so start checking it after 20 minutes. 

Can I make this recipe dairy free? 

Yup. If you leave out the feta this is still super delicious. I definitely recommend a squeeze of lemon juice if you go this route. 

Is this recipe good for meal prep?

Absolutely! It’s so perfect for meal prep and it makes a great lunch since it’s on the lighter side. Chicken on the bone takes a while to heat up and can dry out in the microwave, so I suggest cutting the chicken into smaller pieces before you pack up your meals.

Mediterranean Chicken Thighs

Mediterranean Chicken Thighs

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

  • 1 eggplant, cut into 1-inch chunks
  • 1 zucchini, cut into 1-inch chunks
  • 1 red onion, thinly sliced
  • 2 red, yellow, or orange bell pepper, thinly sliced
  • 1 cup grape tomatoes, halved
  • 2 Tablespoons olive oil
  • 6 bone-in chicken thighs
  • 1 Tablespoon fresh thyme
  • ¼ cup kalamata olives
  • ¼ cup crumbled feta

Instructions

  1. Heat your oven to 400ºF. 
  2. Combine the eggplant, zucchini, onion, pepper, and tomatoes on a sheet pan. Drizzle with olive oil; stir to coat.
  3. Arrange the chicken thighs skin-side up on top of the vegetables. Season generously with salt and pepper. Scatter the thyme over everything. 
  4. Roast on the top rack of your oven for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the skin is crisp. 
  5. Remove from the oven and let rest for 5 minutes. Stir in the olives and feta.

Nutrition Information

Yield 6 Serving Size 1/6 recipe
Amount Per Serving Calories 402Total Fat 25gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 18gCholesterol 172mgSodium 322mgCarbohydrates 14gNet Carbohydrates 10gFiber 4gSugar 6gProtein 33g



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