Gluten Free Products Coming

I heard in the GF here and theres that Chex is going to turn some of it's product GF. Rice Chex is currently gf, but they're gonna add (I'm pretty sure, but WAFO then GIGO to be certain...) Strawberry chex, honey nut chex, corn chex and cinnamon chex. Yay!

Publix (a southern grocery store chain) has a list you can get at the front service desk of all of their gluten free products, it's like 10 pages long. It's one of the more upscale grocery stores here. If you have an upscale store in the area, ask the service desk... more companies are starting to feel the pull of GF.

Wal-Mart is starting to carry more GF products. Ours carries the DeBols Rice noodles, like penne and fettucini. We bought them, but I prefer the rice/corn mix noodles that our local whole foods store carries. The rice stuff just tastes kinds funny to me.

I've been making bbq sauce because I can't find anything that doesn't look like it may be hiding gluten in it (even if it doesn't SAY wheat...) but Ken's Salad dressings owns Sweet Baby Ray's. They have posted on their website that ALL Sweet Baby Ray's BBQ sauce is GF! Yippie. Fast and happy. They also post that their sweet vidalia onion lite salad dressing is GF. That's a super great sandwich dressing and part of Steele's fav Pink Stuff Salad Dressing.

More to come!

GF Flatbread

I stole this recipe from Glutenfree Gobsmacked and modified it for my son.
Big thanks for this. I hope the site owner is cool with my theiving. I did modify it... but it is her recipe.

Personally, it's a complete pain in the buttocks to smooth out the dough. It's gonna be a few years before I can have Steele making this for himself which brings it down a few levels on my "cool recipe" index. The horrible endeavour of smoothing it out almost makes this recipe prohibitive for me, but it's the best tasting, decent texture bread like substance I've found in GF land.

We tried the bread at the GF store and it tastes like you're eating gritty sand with an aftertase of behind-dirty-ears-sweat. Not something you want to feed to anyone who has tastebuds. I honestly don't know how they sell that crap. My bro-in-law took one bite and spat it into his palm whilst gagging and spent the rest of our shopping trip wiping his tongue.

I measure out the dry stuff and put it in ziplocks at a rate of about 7 packs per month so all I have to do is shake a bag, toss it into the mixer and go daddy go. We use it for Pizza crust and sandwiches. I can even fake a garlic breadstick with this if I gotta.

GF Flatbread Recipe
3 Tbsp Quinoa Flour
3 Tbsp Millet Flour
3 Tbsp Sweet Sorghum Flour
1/4c Potato Starch (not Flour)
1/4c Tapioca Starch
2 Tbsp Buttermilk Powder
2 tsp Xanthan Gum
.75 tsp Salt
(end of bagged dry prepack stuff)
1C Warm/Hot water
1 packet Yeast
1 tsp Sugar
1 tsp Olive Oil
2 tsp Apple Cider Vinegar
1.5 tsp Agave Nectar

Preheat oven to 400 degrees.

Mix sugar and yeast in a small bowl, add scant cup of warm water. Let yeast proof. (Get all foamy and stuff) It takes about 5 mins or so.

In stand mixer add dry ingredient bag. Once yeast water is ready, dump it into mixer and add the rest of the wet ingredients. Beat on low to combine.
Once it's all together, turn mixer to high and beat the hell out of it for no more than 2 minutes. This puts air in the dough and causes it to become a creamy marshmallow fluff kind of thing.

Put Parchment Paper on cookie sheet. Yes, I mean parchment paper. Anything else does not work and makes all your smoothing for naught.
Scrape dough onto paper and start smoothing it out with a flexible spatula. Dip the spatula into a bowl of water between tries to drag and push and smooth the dough until you start cursing. Keep smoothing until the dough is mostly smooth and covers the total area of your cookie sheet-parchment paper. You may need to hold the parchment paper with one hand while you're gorilla-ing this dough into the proper shape and thickness. When it's close enough that you shake your head and want to stick it in the oven anyway. Let the dough sit out for about 20 minutes in a relatively warm environment. Use this time to put away all your stuff and wash up your baking debris.

Bake for 14-16 minutes.

Cajun Coconut Tilapia with Apricot Mustard Sauce

I found this recipe online and modified it to be gluten free.

Yeah, I know that the sauce is totally an optional item, but this is one you really don't want to miss. It rocks!

Cajun Coconut Chicken or Fish

1.5 lb tilapia or skinless chicken breast

1c Rice Chex cereal

1 bag Shredded Coconut

1c Cornstarch

2 Eggs

2 tbsp Milk

3 tbsp Cajun Seasoning Mix

1 tsp Zatarains Gumbo File (optional)

Peanut Oil or Canola

Dump cereal and coconut into Food Processor, pulse until crumbly and fine, not powdery.

In a large bowl, combine the rice chex, coconut, cajun seasoning and gumbo file. Put cornstarch into a bowl by itself. Beat eggs and milk in another bowl.

Heat your oil or preheat oven to 350 if you want to try it baked.

Coat meat in cornstarch, shake off excess.

Dip into egg wash.

Press into coconut mix. Coat both sides thoroughly.

To Fry:

Place coated meat into pan and fry until both sides are golden brown.

To Bake:

Spray both sides of coated meat with Olive oil grease spray and place on baking sheet. Bake for 20-25 minutes at 350.

Apricot Mustard Sauce

1/2c Apricot Preserves (or Apricot Pineapple if you can find it!)

2 tbsp Brown Mustard

1 tsp Horseradish (or Tiger Sauce if you prefer)

Put all ingredients into bowl and mix with fork until well combined.

Spoon gently over cooked fish or chicken.