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Is A Gluten Free Diet Bad For You? Experts Talk.


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Gluten Free Diet Includes Chinese Dumplings


Even if you’re on on a gluten free diet, you still love Chinese dumplings…right?

A gluten free diet

Gluten free Dumplings

These days such dainty treats are easily found not only in local Chinese grocery stores, but also in regular supermarkets as well as in many wholesale distributors.

But with a gluten allergy or celiac disease there is no way to enjoy store-bought dumplings, which are all made with wheat flour.

A dough that can be used to make delicious gluten free dumplings is based on tapioca starch and rice flour. Without gluten, however,  this dough is quite fragile, especially when rolled out. Make sure to add extra flour to your cutting board and rolling pin before rolling out the wrappers.

If you find the wrapper breaking apart when you roll it out, you can simply gather up the dough and roll it out again. Alternatively, a well-oiled tortilla press produces a great end result. In any event, don’t stress out about the appearance of the dumplings; they’ll cook up great, have nice chewy texture, and taste delicious.

These dumplings can be frozen so make a large batch. Freeze them individually so they can be pulled them out whenever you need a few gluten free Chinese dumplings. This gluten free dumplings recipe will definitely  produce high levels of satisfaction for anyone craving Chinese dumplings.

 

Ingredients:
1 cup tapioca starch
1 cup fine rice flour
1 1/2 teaspoon xanthan gum
2 tablespoons light olive oil
12-14 tablespoons cold water
glutinous or sweet rice flour

Preparation:
Whisk together tapioca starch, rice flour and xanthan gum in a bowl. Add oil and 12 tablespoons of water. Mix well, adding a little bit of water at a time if necessary to form a firm, but not dry, dough. Cover bowl with plastic wrap while preparing dumpling filling. The dumpling dough can be left for several hours as long as you cover it with plastic wrap to avoid drying out.

Alternative ingredients:
1 cup tapioca starch
1 cup  millet flour*
1 cup glutinous (sweet) rice flour
2 1/2  teaspoons xantham gum
1 cup just-boiled water plus 1 to 2 tablespoons cold water

(work in the just-boiled water to create a crumbly moist mixture. Then switch to mixing and kneading by hand to work in the extra 1 to 2 tablespoons of cold water. Let dough rest in the plastic bag for 10 minutes.)

When ready to make the dumpling wrappers, sprinkle a cutting board or pastry sheet with glutinous rice flour. Form dough into a long log. Cut dough into 24 even pieces.

Flatten each piece into a small round on floured cutting board. Using a rolling pin, roll each round into a 2 1/2″- 3″ circle, flipping the dough over, and turning the circle as you roll it out.

The dough is fragile, so roll it out carefully, and be sure to keep both sides floured so it doesn’t stick to the rolling pin or cutting board. As mentioned above, you can use a oiled tortilla press to roll out a perfect round.

Cover rolled dumpling wrappers with plastic wrap until all the wrappers are made. If you need to leave the wrappers to rest for a while, cover with a very slightly damp paper towel and then a piece of plastic wrap.

To complete the dumpling:
Put a spoonful of your favorite dumpling filling in the middle of the wrapper, being careful not to overstuff.

Form pleated dumpling by bringing wrapper ends together over center of filling and pinch. Pinch center of dumpling wrapper together well. Pinch corners of the wrapper together on one end. Pinch one corner of dumpling dough, then carefully pinch wrapper together to enclose filling. Continue pinching both sides of dough together to enclose the dumpling filling. Repeat on other side of wrapper. Pinch dough gently around filling on both sides to form a flat bottomed dumpling.

Alternatively, don’t even try to figure this out, just watch this:

or this:

Fry Dumplings with 1 tablespoon oil in a frying pan. Place dumplings in pan and fry until bottom of dumplings are lightly browned. Pour in 3/8 cup water and cover pan. Cook on medium, covered, until water is evaporated, about 6-8 minutes. Watch carefully as oil may sputter. After water is evaporated, continue to cook for a few minutes until bottom of dumplings are golden brown and crunchy.

Eat immediately, or let cool, and freeze. To freeze, line a plate with plastic wrap. Gently place cooked dumplings on plate. Cover dumplings with plastic wrap and place in freezer. After dumplings are frozen, store them in a container or Ziploc bag, and keep in the freezer.

To reheat, steam until hot. Enjoy!

Check out some of my other gluten free recipes that use dough including gluten free pizza, gluten free flour tortillas, and gluten free baklava.

 

 

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What Are Tonight’s Gluten Free Dinner Recipes? Indian Curries: Yum!


Next time you ask “what is gluten free”, think Indian, think curry as part of a gluten free menu!

My absolute favorite cuisine is Indian, which I learned to love and make, courtesy of a college friend back in the UK. My old friend, Naz, who grew up in London, was a master at re-creating family recipes he learned as a child from his mom. Back in the day, he and I had some some great times sampling the fare at his favorite Indian restaurants and dives throughout London and Southern England. Here are some easy adaptations on the curry theme. Remember: a gluten free diet doesn’t have to be boring.

Vegetable Curry

What is gluten free

Vegetable Curry is Delectably           Gluten Free

Ingredients:
1 pound of your favorite vegetables (cut up)
2/3 cup plain yogurt
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 teaspoon cumin (or caraway) seeds
2 teaspoon kalonji seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1 teaspoon ground turmeric
1/2 teaspoon onion powder
1/2 teaspoon coriander seeds
1/8 teaspoon freshly ground cinnamon
2 medium cloves garlic, crushed

 

2-3 (depending on how hot you like your curry) dried red chiles, stems and seeds removed if less heat is desired
1/2 teaspoon sugar
1/2 teaspoon kosher salt
Black pepper, optional

Preparation:
Cut up vegetables and microwave on high for 2 to 3 minutes to soften.
In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.

Heat oil in cast iron skillet over medium-high heat. Add coriander seeds, kalonji seeds, cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, cinnamon, garlic, and chiles.

Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through.

Remove from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.

Enjoy!

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Here’s another delicious variation on the theme:

 

And, you might want to serve with a delicious side dish of quinoa vegetable pilaf:

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Vegetable Coconut Curry

A variation on the theme you are sure to like: healthy vegetables simmered in a coconut milk curry. Just about any veggies will do including spinach to get your greens, or baby corn. Serve them over rice or noodles. Yum-bo!

Gluten free menu

Gluten-Free Coconut Curry is Sweet and Delicious

Ingredients:
1 onion, chopped
3 cloves garlic
1 tbsp fresh ginger
1 green chili, seeded
1 tbsp vegetable oil
1/2 tsp turmeric
1/2 tsp coriander
1 tsp cumin
1 tsp curry
1/2 cauliflower, chopped
1 cup green beans
1 carrot, sliced
1 zucchini, sliced
1 cup coconut milk
1/2 tsp salt, or to taste

 

Preparation:
Finely chop onion, garlic, and chili; grate ginger.

In a large skillet, heat the oniona, garlic, ginger, chili with the oil and spices. Allow to cook for a minute or two, stirring frequently.

Add the vegetables and the coconut milk and stir well. Season generously with 1/2 teaspoon salt, or to taste.

Cover and allow to cook for at least 20 minutes, or until veggies are tender.

Serve; Enjoy!

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Salmon Coconut Curry with Spinach

I recently made this delicious dish to the raves of all of the 16 people attending my holiday gathering. So this is a recipe to serve to a large group. Scale down as needed for your application.

Gluten free dinner recipes

Savory and Tangy Coconut            Curried Salmon

Ingredients:
8 tsp vegetable oil
4 C thinly sliced onion
8 t curry powder
3 C light coconut milk
2 C regular coconut milk
8 T sugar
4 T lime juice
4 T bottled minced ginger
8 T fish sauce
8 t bottled minced garlic
2 t chili paste with garlic
4 x  (8-ounce) bottle clam juice
4-6 oz of my orange chipotle sauce (click here).

 

4 x  (1-pound) salmon fillet, skinned and cut into 3/4-inch cubes
12 C  trimmed watercress or spinach

 

Preparation:
Combine all ingredients except salmon and spinach in cast iron pot.

Bring to boil in covered pot for 5 min, then simmer (uncovered) an additional 15-20 min.

Add salmon, return to low boil for 3-5 minutes; cover and simmer another 5 minutes.

Uncover, add spinach as over-layer, cover and simmer a few more minutes until spinach wilts into the curry.

Serve over coconut rice (jasmine rice cooked in 3:2 ratio of  light and regular coconut milk with a smidge of salt).

Like salmon and rice but not big on curry? For a delicious and tangy gluten free meal, top grilled salmon and rice with my delicious tangy orange chipotle sauce.

 

THE BEST!

 

Enjoy.

 

 

 

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