No Sacrifices Cookbook - Entertaining Gluten-Free

7/23/2019 No Sacrifices Cookbook - Entertaining Gluten-Free

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Copyright 2015 by Ellen Fox Emerson

Text and photographs by Ellen Fox Emerson

All rights reserved.

Published in the United States of America by

Communicative Technology Corporation

50 Culpeper Street, Suite 3

Warrenton, Virginia 20186

Cover designed by Lindsey Lawrence Dengel and Stephen M. Wheat

Book design and layout by Lindsey Lawrence Dengel

Prepress by Holly Tedeschi

www.nosacrices.com

ISBN978-0-692-56455-4

Printed by

Panaprint

Macon, Georgia 31216


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By Ellen Fox Emerson

NO SACRIFICESEntertaining Gluten-Free


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For my mother,Harriet Minchin Fox


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I never knew it would take so much help from

so many friends to complete this book. Hill-ary Clinton popularized the phrase it takes a

villagewell, that certainly rings true for this

book.

It all began with the suggestion from my friend

Andrew Smith that I write a book when he real-

ized my passion for cooking. And then another

friend, Cathy Moss Dattel, pushed me as well,

never slowing with her constant encouragement.

Both of them were convinced I could do this.

So many other friends acted as recipe testers or

copyreaders. Sally Taylor, Liza Larson, and Greg

Huddleston made suggestions on copy. Patty

Montgomery, Susan Koontz, Brenda Williams,

Erika Price Bonnell, and Anne Betz tested many

of my recipes. Anne also shared her own recipes,

as did my friends Mary Schlegel and Page Styles;

my mother, Harriet Fox; my mother-in-law,

Gayle Emerson; and my siblings, Susan Scapier

and Christine, Laura, and John Fox.

My many dinner guests and taste-testers include

BH and Terry Hubbard, Fred and Anne Betz,

Cathy and Bill Prillamin, Kirsten and Gerry

Godhardt, Josine and Walt Hitchcock, Laurie

and Barry Starke, Martha Moss and Bruce Saun-

ders, Martha and Beau Hubbard, Becky Parrish,

Jimmie Carter, Doug and Liza Larson, Kathy

and Jay Eackles, Kelly Ann Richardson, Leslie

Wise, Chap and Greg Slye, Steve Hall, and MattCarson and his gang.

A very special thank-you goes to Lisa Mulford

and her son Preston. If Lisa hadnt discovered

Prestons sensitivity to gluten she might never

have helped me. At her suggestion, I gave gluten

up and was amazed at how my world changed.

Steve Wheat helped with the original design of

this book and Lindsey Dengel has seen the proj-

ect through. Both are extremely talented graphic

artists who have made this book a reality.

Lindsey also hosted the Princess Party. Te party

wouldnt have been complete without the help of

Jennifer Ayers as the Princess of the Kingdom of

Azuria and the little princesses, Karolina Dengel,

Ava Lewinsohn, Clara Dart, Olivia Dart, and

Susan Pragoff.

Lynn OConnell graciously opened up her beau-

tiful home for the Pizza Extravaganza Buffet.

Our many guests enjoyed the pizza and cannoli,

and had no idea they were gluten-free.

Lloyd B. and Laura Hubbard and BH and Terry

Hubbard allowed me to host the Southern Picnic

on their wonderful boat, the Algonquin. It was a

lovely evening and a perfect setting on the Rap-pahannock River.

Holder and Heather Trumbo, former owners of

our local grocery store, always accommodated

my special requests. Holder would do special

cuts of beef or chicken and Heather always made

sure to have our substitutes and other special

ingredients available.

Shelly Ross of the Natural Marketplace stocksthe ours I need for my gluten-free our blend

as well as ready-made gluten-free foods that are

hard to nd elsewhere.

Tony and Holly Tedeschi, owners of Piedmont

Press, offered their generous support. Aside

ACKNOWLEDGMENTS


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from sharing their Italian recipes and tasting my

versions of them, they provided invaluable helpwith the production of this book. Tony printed

proof pages over and over again until I wasnally ready to go to publication. Holly helped

tremendously with color correction of many of

my photographs. Tank you to Douglas Lees III

who was kind enough to take the portrait photo

of me shown on the back cover.

Cheryl Redmond is owed a huge thank-you. She

specializes in developmental editing, copyedit-

ing, and proofreading cookbooks. Her attention

to detail brought consistency and organization

to my book to make it reader-friendly. I lovedhow she graciously made suggestions on copy

changes.

And last, but most importantly, a huge thank-

you goes to my husband Lawrence (Lou) Em-

erson. During this two-year-plus project he

critiqued my recipes (almost always favorably),

edited copy, and took an occasional photo. Hes

been a good sport, putting up with the same

menusometimes for three weeks in a row

until the recipes and pictures were perfect.

ACKNOWLEDGMENTS


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INTRODUCTION

Cooking and entertaining are what I am mostpassionate about. Its almost second nature forme to host a dinner party for 20. I enjoy everyaspect of planning and hosting parties, startingwith the to-do list right down to clearing the lastdessert plate. While I dont entertain as much asId like to, I do try to have some sort of gatheringat least once a month.

Now that you know this about me, imagine how Ifelt when I found out that I was gluten-intolerant. Iwas devastated when I learned I had to eliminate allgluten-containing foods.Tat meant saying good-

bye to my favorite cakes, cookies, breads, casseroles,pasta, and pizzanot to mention the soups, sauces,and gravies thickened with our. Oh, and beer andwhiskey, too. I never imagined that Chinese foodwould pose a problem, but soy sauce also containsgluten. How could I still entertain with all of thesenew restrictions?

I tried working around and without these foodsfor several months but quickly grew disenchant-ed going without or serving my guests foods that

I couldnt eat. So I started reading everything Icould nd about gluten-free baking and cook-ing. And after a little explanation, a demonstra-tion or two, some encouragement from others,and plenty of practice and patience, I learnedto make gluten-free dishes that were lled withavor and that appealed to the eye as well. NowIm happy to say my ham biscuits, lemon bars,carrot cake, gumbo, Yorkshire pudding, andother favorite dishes all taste every bit as goodas ever. Best of all, Im actually having more fun

entertaining, because no one ever suspects mymeals are gluten-free.

Ive written this book to help the many peoplewho have suddenly found that they (or someoneclose to them) are gluten-intolerant. Whetheryou love to cook or you consider having dinnerguests as daunting as learning a foreign language,using my recipes will make gluten-free enter-

taining easier and more enjoyable. Ive included

menus for casual get-togethers and family din-ners, special occasions and holidays. Most of therecipes are accompanied by photographs thatshow you how the meals might be presented andhow you might set the table. Te recipes are easyto follow and the ingredients are readily availableat grocery stores. Te menus ow from Januarythrough December, beginning with New YearsDay and ending with Christmas.

Because most foods are naturally gluten-free,youll nd it easy to plan a brunch, tailgate

picnic, dinner, or cocktail party without com-promising taste or aesthetics. Te seemingly hardpart is complementing these menus with breads,sauces, pasta, or desserts. Imagine Tanksgiv-ing without gravy, stuffing, or pumpkin pie;Christmas without Yorkshire pudding or trie;a birthday without cake; pizza without crust, aCaesar salad without the croutons. Too often,these favorite foods are eliminated to accommo-date the restrictions of a gluten-free diet, whena simple ingredient substitution would solve the

problem.Tats where this book is most valuable.I provide wonderful substitutes for traditionalbread crumbs, croutons, pie crust, graham crack-ers, and foods dredged with wheat our. I steeryou away from products you might never suspectcontain gluten. I share a blend of gluten-freeours that works well and will save you time andfrustration.

My kitchen isnt high-tech.Te recipes are easyenough that I do most preparation with a knife and

a cutting board.T

e one appliance I strongly rec-ommend is a stand mixer. While a hand mixer willwork in most cases, bread recipes may be too heavy.

I believe great meals need not draw attention tothose with food intolerances or special diets. Onemeal will delight everyone at the table. Withrecipes this delicious, theres no need to sacricethe foods you love.


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CELIAC DISEASE AND ME

Celiac disease and gluten intolerance are not

pretty, but I hope that sharing my story will helpothers better understand how difficult it is forpeople who have either ailment.

Insidious illness is dened as any disease thatcomes on slowly, without obvious symptoms atrst, so that the person is not aware of it devel-oping. While I have no medical training, inmy opinion celiac disease is clearly an insidiousillness.

Unbeknownst to me, my problems with glutenstarted when I was a young girl barely in myteens. Without going into too much detail, Ivehad digestive issues since my childhood. Onwhat seemed like a fairly regular basis, I felt painin my lower abdomen. My mother generallysuspected appendicitis, so offto the doctor wedgo. Once appendicitis was ruled out, the doctorthought it might be ileitis. I underwent upperand lower GI tests more than once, but they

were always inconclusive. At some point, as I wasgoing through these tests, the doctor saw that mywhite blood cell count was elevated. He felt thiswarranted a referral visit to an oncologist. Whilethis scared the living daylights out of me, onceagain the tests were inconclusive and we weretold to watch and wait.

Over the years, more symptoms occurreden-dometriosis, depression, joint pain, brain fog,iron deciency, rosacea, and thyroid disease. In

2005, while in for my annual physical, I askedmy doctor about all of my symptoms. He re-sponded that they were more than likely due tomy age (53) and gender (female). Being lethargic(another symptom of celiac disease) and apathet-ic at the time, I just accepted what he had to sayand continued to cope.

One fall day in 2009, while I was talking with

my friend Lisa about all of this, she suggestedI try giving up gluten. Her younger son wasdealing with a lot of the same issues and cut-ting gluten from his diet had really helped him.I thought it couldnt hurt, and within a weekmy skin issues and joint pain started to clear up.At my next physical I learned my white bloodcell count was normal and I wasnt decient iniron anymore. Although I believe my memory issomewhat damaged by years of eating gluten, thebrain fog eventually cleared.

A couple of years later I was hospitalized foreither food poisoning or a severe reaction togluten, and had a follow-up visit to a gastroen-terologist. It was on that visit that I was nallydiagnosed with celiac disease. Looking back, Ind it interesting that my depression, joint pain,and iron deciency were all treated separately,with different medications, and that no oneconsidered that they might have a single cause.

I often wonder why more doctors dont look attheir patients diet and suggest eliminating foodsbefore prescribing medications.

Today if I inadvertently ingest gluten I haveu-like symptoms for several days, but this rarelyhappens. I am just so thankful that the curefor all of my woes was as simple as cutting outgluten.


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TABLE OF CONTENTS

ACKNOWLEDGMENTS ................................................................. 1

INTRODUCTION ...........................................................................3

CELIAC DISEASE AND ME .......................................................... 4

THE BASICS ................................................................................9

NEW YEARS DAY DINNER FOR SIX ............................................. 13Pimento Cheese Crackers, Grilled Pork Tenderloin, Hoppin John, Collard Greens,Hush Puppies, Carrot Cake

VALENTINES DAY DINNER FOR TWO ....................................... 27Cheddar Cheese Puffs, Filet Mignon, Duchess Potatoes, Asparagus, Chocolate Souffl Cake

MARDI GRAS BUFFET FOR TWELVE ......................................... 39Roasted Oysters; Shrimp, Chicken, and Sausage Gumbo; Perfect White Rice,Endive and Beet Salad; Baguette, Key Lime Pie

PIZZA EXTRAVAGANZA BUFFET FOR TWENTY ......................... 51Antipasti Platter, Bruschetta with Roasted Grape Tomatoes, Goat Cheese, and Balsamic Vinegar;Bruschetta with Cannellini Beans and Tuna; Assorted Pizzas, Classic Caesar Salad, Cannoli

EASTER DINNER FOR EIGHT .................................................... 67Cheese Straws, Baked Ham, Potatoes au Gratin, Asparagus with Almonds, Crescent Rolls,Lemon Roulade

PRINCESS BIRTHDAY PARTY FOR TWELVE .......... ....... ...... ....... . 77Pigs in a Blanket, Grilled Cheese Sandwiches, Cheese Quesadillas, Fresh Fruit Plate, Fresh VegetablePlate, Chocolate Layer Cake

SOUTHERN PICNIC FOR TWELVE .............................................. 95Gayles Ham Biscuits, Pimento Cheese and Saltine Crackers, Deviled Eggs, Southern Fried Chicken,

Corn Bread, Potato Salad, Coleslaw, Lemon Bars, Double Chocolate Brownies

CRAB CAKE DINNER FOR FOUR ...............................................111Fresh Figs with Prosciutto, Caprese Salad, Crab Cakes, Fresh Corn Salad, Sliced Garden Tomatoes,Berry Berry Tall Cake


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TABLE OF CONTENTS

BRIDAL BRUNCH FOR TWENTY ................................................ 123

Bloody Marys and Mimosas, Egg Casserole, Rosemary Roasted Potatoes, Homemade Sausage,Smoked Salmon Platter with Dark Bread, Spinach and Strawberry Salad, Fresh Fruit Plate,Crutchleys Crullers

TAILGATE PICNIC FOR EIGHT ................................................... 139Grilled Lamb Kebabs with Tzatziki, Pita Bread with Hummus, Mediterranean Antipasti Platter,Stuffed Grape Leaves, Tabbouleh, Fruit and Nut Plate, Easy Almond Cake

SPAGHETTI DINNER FOR EIGHT ............................................... 157Fried Calamari, Handmade Spaghetti and Meatballs with Marinara Sauce, Arugula Salad withShaved Parmesan Cheese and Lemon Dressing, Focaccia, Tiramis

THANKSGIVING DINNER FOR EIGHT ......................................... 173Pages Sweet and Spicy Pecans, Celery Victor, Spatchcocked Turkey with Gravy andHerbed Dressing, Green Bean Casserole, Roasted Root Vegetables, Pumpkin Chiffon Pie

TRADITIONAL CHRISTMAS DINNER FOR SIX ............................191Crostini with Red and Green Peppers, Avocado and Shrimp Salad, Standing Rib Roast with RoastedPotatoes and Gravy, Yorkshire Pudding, Sauted Brussels Sprouts, Trie

RESOURCES ............................................................................203

INDEX TO RECIPES ................................................................ 204


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THE BASICS

GLUTEN-FREE FLOUR: THE BASICS

A good blend of gluten-free ours, along with patience and practice, will ensure your success whenpreparing foods that taste every bit as good as those made with wheat, rye, or barley. It doesnt needto be complicated. However, youll nd that unlike wheat our, gluten-free ours are not createdequal. With every gluten-free cookbook comes a different blend. Te number of ingredients variesfrom as few as two to as many as seven. How do you know which combination works the best?

Tats the dilemma I faced when I tried baking after I discovered that I was gluten-intolerant. Mysister Susan gave me a copy of Te Gluten-Free Gourmet Makes Dessert by Bette Hagman. A pioneer,Ms. Hagman is probably the Julia Child of gluten-free cooking. I sat down with her book to learn.Honestly, there was more information than I could process. I found all of the substitute ingredientsrequired to imitate wheat our overwhelming. Ms. Hagman includes a list of 18 ours that can

be used in various combinations, along with seven otheringredients used as enhancers. She shares four formulas fordifferent our blends. While many people may want toknow the scientic reasons for why and how these work, Ijust wanted a simple formula. I talked with other gluten-intolerant people who came away with the same feelingeven a friend who had attended the Culinary Institute ofAmerica. She gave up before even starting.

Wanting something simpler, I tried several off-the-shelf for-

mulas. Sadly, I wasnt pleased with them, either:T

e priceswere outrageous, the textures foreign to the touch, and mysuccess rate zero. I was almost ready to throw in the towel.But I scoured the Internet and nally came across JeanneSauvages blog,Art of Gluten Free Baking. On a page called Te Story Behind My Gluten-Free FlourMix she writes, One thing that was key for me was that I hated having to get out several oursevery time I baked and measure out the different amounts of each. Tis took time and it wasnt veryfun.

I think Ms. Sauvages blog is a must-read for all new gluten-free bakers, if only for her our recipeand the explanation of how it came about. She also provides a sense of calm, and the condence that

you too can create the foods youve done without, just when you think youll never be able to bakeagain.

Te recipe I use varies a little from Ms. Sauvages but only by accident. I was shopping for heringredients and couldnt nd the brown rice or the tapioca ours that she uses. Her book includes asection for substitute ours. For the brown rice our she suggests sorghum our. For tapioca ourit is potato starch. I really liked the avor of the blend I made with those two substitutes and neverlooked back.


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THE BASICS

GLUTEN-FREE FLOUR BLEND

Makes 4cupsTis is the recipe I use as an all-purposeour substitute for all of the baked goods in this book. Typically,I make three or four batches at a time, so I have plenty on hand. To create this blend I use Bobs Red Millproducts, generally available at health food stores, chain groceries, and independent shops.

1cups sorghum our 1cups white rice our 1 cup potato starch (not our) 1 cup sweet rice our

Place all the ingredients in a large bowl and whisk until completely blended. Store in an airtight con-

tainer in a cool cupboard. (If you dont bake frequently, store the our in the refrigerator, but bring itto room temperature before using.)

XANTHAN GUM: THE SECRET INGREDIENTGluten-free our blends alone dont create successful baked goods; you need something to providethe strength and elasticity that normally comes from gluten. Tat essential ingredient is xanthangum. Xanthan gum plays the crucial role of imitating gluten. It is what makes dough doughy orbread chewy. It provides elasticity. Xanthan gum holds a cookie together when baking; enables cakesand breads to hold on to the gas bubbles that form inside them; and allows them to rise, take shape,and not collapse.

Xanthan gum might seem expensive, but a little goes a long way. When buying prepared blends,be sure to check the ingredients to see if xanthan gum is included. Because different types of bakedgoods require different amounts, I prefer to add xanthan gum separately to a recipe, rather thanincluding it in my blend.

Te amounts vary, but I follow the recommendations of Bobs Red Mill Xanthan Gum:

Cookies teaspoon per cup of ourCakes teaspoon per cup of ourMuffins and Quick Breads teaspoon per cup of our

Yeast Breads 1 to 1teaspoons per cup of ourPizza Crust 2 teaspoons per cup of our


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GETTING STARTED

Now that you have a simple gluten-freeour recipe you can start making all thefoods youve missedbread, cakes, pasta,sauces, and much more. But remember,anything new takes practice and patience.

My rst piece of advice for those startingout: When following a recipe, use theour blend that the recipe recommends.Te absorption of the liquid can varywith different blends, and this can greatly

affect the outcome of baked goods. Ind this especially the case when mak-ing pie crusts, biscuits, and tortillas. Forinstance, I have a recipe for gluten-freepie crust that I consider as easy as pie. Ishared it with a friend and promised thatit would work well. She tried three timeswithout success; she said it needed moreliquid. I later found she used a store-bought blendnot mine. Im not saying

this will happen often, but its somethingto consider.

If youre new to gluten-free ours, start with something easy. Once youve mastered it, go on toanother project. For instance, start with a loaf of White Bread (page 82). Tis recipe only requiresmixing the dough and then scraping it into the bread pan, but it gives you a feel for what the doughyoure working with is like. Once you have that under your belt, you can try Baguettes (page 56).Te ingredients are the same but you form the loaves differently and the baking time is different.After that, you might try a loaf of brown bread, then biscuits, and so on.

Sometimes, it helps if you have a friend who can show you how it looks and feels to work with these

ours. I have the good fortune of living close to a gluten-free bakery, Triple Oak Bakery, in Sper-ryville, Virginia, where owner Brooke Parkhurst offers lessons. Its wonderful to make gnocchi, pizzadough, and pasta with Brooketo watch and partake in the process.

Youll nd that batters and doughs made with gluten-free blends can be much heavier than theirwheat equivalents. It may take a couple of tries with a recipe before you get it right. But pretty soon,youll be ready to experiment with other ours and possibly create a blend that you like even more.Its all a matter of taste.

THE BASICS


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NEW YEARS DAY DINNER FOR SIX

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ENU

On New Years Day, many of us make resolutions to lose weight, get t, drink less, quit smoking,save money, or spend more time with family. Ive made many of these resolutions over the yearswithout success. So Ive stopped. But because Im superstitious, the one thing I do every January 1

is to eat the traditional Southern foods said to ensure a prosperous year: pork, black-eyed peas, andcollard greens.

A symbol of prosperity, because a pig roots forward when foraging for food, pork represents progress.Te peas are said to look like coins and the collard greens like folded dollar bills. Along with thismeal Ive chosen pimento cheese crackers to nibble on with cocktails, hush puppies as the bread, anda carrot cake for dessertnot because they bring good luck but because they taste so good.

TIPS ON TIMINGOne week ahead: Make the pimento cheese crackers and freeze them.Two days ahead: Make the carrot cake and frosting.One day ahead: Make the hush puppy dough, marinate the pork, and soak the black-eyed peas.Te day of the dinner: Make the hoppin John. Frost the carrot cake. Fry the hush puppies. Cook thepork and collard greens.

Pimento Cheese Crackers

Grilled Pork TenderloinHoppin John

Collard Greens

Hush Puppies

Carrot Cake


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PIMENTO CHEESE CRACKERS

Makes about 6 dozen 2-inch crackersYou can use the shredding disk of a food processor or the large holes of a box-style grater to grate the cheese,butter, and onion. Lining the baking sheets with parchment paper isnt necessary, but it saves on cleanup.

2 cups Gluten-Free Flour Blend (page 10), plus extra for the work surface teaspoon xanthan gum teaspoon salt teaspoon cayenne pepper 8 ounces extra-sharp yellow cheddar cheese, grated (2 cups) 8 tablespoons unsalted butter, cold, grated 2 tablespoons grated onion cup mayonnaise (gluten-free) 1 (4-ounce) jar diced pimentos, drained 1 teaspoon Worcestershire sauce (gluten-free) 1 teaspoon hot sauce

Preheat the oven to 350F. Line two baking sheets with parchment paper.

Using a stand mixer with the paddle attachment, mix the our blend, xanthan gum, salt, and cay-enne pepper on medium speed until thoroughly combined. Reduce the speed to low, add the cheese,butter, and onion, and mix well. Add the mayonnaise, pimentos, Worcestershire sauce, and hot sauce

and mix until incorporated.

Divide the dough into four equal pieces. Working with one piece at a time, roll the dough out on alightly oured work surface to -inch thickness. Using a 2-inch round cutter, cut rounds from thedough and place them on the baking sheets.

Bake the crackers until golden, 18 to 20 minutes. Let cool completely and serve.

MAKE IT AHEADPlace the baked crackers in a resealable plastic bag and freeze for up to three months.


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GRILLED PORK TENDERLOIN

Serves 6

1 cup olive oil cup red wine vinegar 3 tablespoons minced red onion 1 tablespoon minced garlic 1 teaspoon Dijon mustard (gluten-free) 1 teaspoon dried thyme 1 teaspoon salt teaspoon pepper 2 (1-pound) pork tenderloins

Whisk the oil, vinegar, onion, garlic, mustard, thyme, salt, and pepper togetherin a small bowl. Place the pork tenderloins in a 1-gallon resealable plastic bag.Pour the marinade over the pork. Seal the bag and refrigerate overnight.

Remove the pork from the bag (discard the marinade) and let it stand at roomtemperature for about 30 minutes.

To Broil: Place an oven rack in the upper third of the oven and heat the broiler.Set the tenderloins in a broiling pan. Broil, turning every 5 minutes, until the

internal temperature of the meat is 140F, 15 to 20 minutes.

To Grill: If using a charcoal grill, build a hot re, arranging the coals evenlyover the grill. If using a gas grill, preheat the grill, then adjust the burners tomaintain a temperature of 350F. Place the tenderloins in the center of the grill.Cook, turning every 5 minutes, until the internal temperature of the meat is140F, 15 to 20 minutes.

Transfer the pork to a carving board and let rest for 15 minutes. Slice inch thick and serve.

While mustardtypically doesntcontain gluteningredients,sometimes it isnot consideredgluten-freedue to crosscontamination

duringmanufacturing.Check ingredientlabels carefully.


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HOPPIN JOHN

Serves 8 to 10

1 pound dried black-eyed peas, soaked in water overnight 2 tablespoons olive oil 8 ounces salt pork, cut into 4 pieces 2 cups chopped onion 1 cup chopped green bell pepper 1 bay leaf 1 cup basmati rice Salt and pepper teaspoon red pepper akes

Hot sauce

Drain the peas and place in a Dutch oven. Add enough water to cover the peas by 2 inches and bringto a boil; boil for 1 minute. Cover the pot, remove from the heat, and let stand for 1 hour.

Drain the peas again and set aside. Heat the olive oil in the Dutch oven and add the salt pork, onion,bell pepper, and bay leaf. Cook until the onion is translucent. Add the peas and 4 cups water. Bringto a boil, then reduce to a simmer with the lid on and cook until the peas are tender, 1to 2 hours.

Meanwhile, combine the rice, teaspoon salt, and 1cups water in a medium saucepan. Bring to

a boil over high heat and stir once. Reduce the temperature to a simmer and cover the pot with asingle layer of paper towel and then the lid. (Te paper towel absorbs the steam.) Cook for 15minutes. Remove from the heat and let stand (still covered) for 10 minutes or longer.

Remove the salt pork from the peas, add the rice and pepper akes, and stir together. Season withsalt, pepper, and hot sauce to taste, and serve.


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COLLARD GREENS

Serves 6

8 ounces bacon, cut into -inch pieces 1 onion, chopped 2 garlic cloves, minced teaspoon red pepper akes 2 pounds collard greens, stemmed and chopped

2 cups chicken broth (gluten-free)

Cook the bacon in a Dutch oven over medium heat until crisp and then transfer to paper towelsto drain. Remove all but 2 tablespoons of fat from the pot. Add the onion and cook over medium

heat until translucent. Add the garlic and pepper akes and cook for 1 minute. Add the collards andbroth and simmer until tender, about 35 minutes. Serve.


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HUSH PUPPIES

Serves 6 to 8

1 cup cornmeal (medium grind) cup Gluten-Free Flour Blend (page 10) 2 tablespoons sugar

2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon xanthan gum teaspoon pepper 1 cup buttermilk

1 extra-large egg 7 scallions, nely chopped

Vegetable oil for frying

Using a stand mixer with the paddle attachment, mix the cornmeal, our blend, sugar, baking pow-der, baking soda, salt, xanthan gum, and pepper on medium speed until thoroughly combined. Addthe buttermilk, egg, and scallions and continue to mix until well blended. Refrigerate for at least 2hours or overnight.

Fill a deep-fryer to the recommended level with oil, or ll a Dutch oven with 2 inches of oil. Heat

the oil over medium-high heat to 375F. Drop 1 rounded teaspoon of dough at a time into the oil,making sure not to crowd the pot. Fry until golden brown, turning the hush puppies during theprocess. When done, drain on paper towels. Serve warm.


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CARROT CAKE

Serves 12 to 14Note that some of the (optional) pecans are used in the cake batter and some are used to decorate the cake.Its easiest to toast the entire amount at once. Spread the nuts out on a baking sheet and toast in the oven at350F for 5 to 7 minutes, just until fragrant. Let them cool before chopping and using.

Preheat the oven to 350F. Grease and our three 9-inch cake pans.

In a medium bowl, whisk together the our blend, baking powder, baking soda, cinnamon, xanthangum, nutmeg, ginger, and salt.

Using a stand mixer with the paddle attachment, beat the eggs, oil, brown sugar, and granulatedsugar on medium speed until thoroughly blended. Add the our mixture (the batter will seem ratherdry) and beat until incorporated. Add the carrots and continue to mix until incorporated. Increasethe speed to medium-high and beat for 2 to 3 minutes. Addcup of the pecans, if using, and theraisins, if using, to the batter and beat to incorporate.

Pour one-third of the batter into each of the cake pans and bake until a toothpick inserted in themiddle comes out clean, about 30 minutes. Place the pans on a cooling rack, let cool for 10 minutes,then turn the cake layers out of the pans and let cool completely.

To frost, place one cake layer on a platter, top with a spoonful of cream cheese frosting, and spread itto the edges. Stack the next cake layer on top and repeat, then place the nal cake layer on top anduse the remaining frosting for the top and sides. Press the remaining 1cups chopped pecans, if us-ing, into the sides of the cake. Refrigerate until an hour before serving.

MAKE IT AHEADWrap the cooled, unfrosted cake layers in plastic wrap, place in a resealable plastic bag, and refriger-ate for up to two days or freeze for up to one month. Taw before frosting.

2 cups Gluten-Free Flour Blend(page 10), plus extra for the pans

2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon xanthan gum

teaspoon ground nutmeg teaspoon ground ginger teaspoon salt 4 extra-large eggs, at room temperature

1 cup canola oil 1 cup packed dark brown sugar 1 cup granulated sugar 1 pound carrots, peeled

and grated (3cups)2 cups pecans, toasted and

coarsely chopped (optional) cup raisins (optional) Cream Cheese Frosting (recipe follows)


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CREAM CHEESE FROSTING

16 ounces cream cheese, softened 8 tablespoons unsalted butter, softened 1 teaspoon vanilla extract 7 cups powdered sugar cup whipping cream

Using a stand mixer with the paddle attachment, beat the cream cheese and butter on medium-highspeed until light and creamy. Reduce the speed to low and add the vanilla. With the mixer still onlow, slowly add the powdered sugar, alternating with the cream. Continue to beat, scraping down thebowl as necessary, until smooth.

MAKE IT AHEADRefrigerate the frosting in an airtight container for up to two days before using. Be sure to bring itup to room temperature before using so it will spread easily.


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It can be very traumatic to learn that you have celiac disease or are gluten intolerant. You wonder

how to cope and where to begin. Fortunately, there is a wealth of information at your

ngertips onthe Internet. An online search for gluten-free will turn up an amazing number of sites. Here areseveral that I found helpful.

RESOURCES

BLOGS

Art of Gluten-Free Bakingartofglutenfreebaking.com

Celiacs United (Gluten Free)

celiacsunited.com

Gluten Dudeglutendude.com

Gluten-Free-Girl and the Chefglutenfreegirl.com

Gluten-Free Goddess Recipesglutenfreegoddess.blogspot.com

Gluten Free Mommyglutenfreemommy.com

Gluten-Free on a Shoestringglutenfreeonashoestring.com

ORGANIZATIONS

Celiac.com

Celiac Disease Foundationceliac.org

Celiac Support Associationcsaceliacs.org

FOOD SOURCES

Bobs Red Millbobsredmill.com

Jennifers Way Bakery

jenniferswaybakery.com

King Arthur Flourkingarthurour.com

Scharschar.com

Triple Oak Bakeryetsy.com/TripleOakBakeryGF

PUBLICATIONS

Delight Gluten-Free Magazinedelightglutenfree.com

Gluten Free and Moreglutenfreeandmore.com

Gluten-Free Living

glutenfreeliving.com

Simply Gluten Free Magazinesimplygluten-free.com

OTHER

David Perlmutter, MDdrperlmutter.com

GlutenFree.com

glutenfree.com

Gluten-Free Bakingglutenfreebaking.com

Glutenistaglutenista.com


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INDEX OF RECIPES

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Ladyngers 000000000000000000000000000000000000000000000000000000 1UQ

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(7+)# (A++.+ I7$.45%G 00000000000000000000000000000000000000000000 >2

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()77$4 ()*+ 0000000000000000000000000000000000000000000000000000000 >H

Chocolate Souf Cake 0000000000000000000000000000000000000 OM

(A$@$")4+ S)/+7 ()*+ 000000000000000000000000000000000000000 JN

P$;X"+ (A$@$")4+ ?7$B%5+. 000000000000000000000000000 1QN

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INDEX OF RECIPES


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INDEX OF RECIPES

Date post:	19-Feb-2018
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