Creamy Chicken Wild Rice Soup with Gluten-Free Dumplings

This weekend, I’m finally getting around to doing belated American Thanksgiving. We’d actually taken a trip up to Winnipeg a couple weeks ago, so didn’t do anything really Thanksgiving-y at the time.

As with any time I roast a turkey, part of the grocery planning involves what do to with the leftovers – and that generally involves me making bone broth off the carcass. One of my favourite things to do with homemade broth is to make this soup, originally published in my first gluten-free cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking. This is definitely a favourite at our house – rich, thick, hearty, and one of the ultimate comfort foods.

While the recipe was originally designed to be used with fresh chicken breast – for speed and ease – it’s easy to make this with leftover turkey. Skip the initial browning of the meat, and simply toss in chopped up roasted turkey breast leftovers with the wild rice, broth, and potatoes.

It’s very customizable, even beyond choice of poultry. Sometimes I’ll skip the dumplings, sometimes I’ll add some parsnip with the carrots, and sometimes I’ll toss a couple handfuls of frozen peas in, right near the end.

Whichever way you do it, enjoy!

Gluten-Free Creamy Chicken Wild Rice Soup with Dumplings

2 Tbsp Olive oil
1 Large onion, chopped
3.5-4 lbs Chicken breast, chopped
3 Garlic cloves, pressed
3 Carrots, sliced
5 Celery ribs, sliced
1 1/2 cups Uncooked wild rice
10 cups Chicken broth
2 lbs Red potatoes, chopped
1/2 cup Butter
1/2 cup Brown rice flour
1 cup White wine
3 cups Heavy cream
1 Tbsp Dried savoury
Salt and pepper

In a large, heavy pot, cook onions in olive oil until just starting to go translucent. Add chicken breast, cook until outside browns slightly. Add garlic, carrots, and celery, cook for one minute. Add wild rice, broth, and potatoes, bring to a boil. Set a timer for 35 minutes.

While soup is boiling, make your roux:

Melt butter in a medium sized pot. Stir in flour until smooth. Cook over medium or medium-high heat, stirring constantly, until it starts to turn slightly golden. Add wine, whisk until smooth. Add cream, continue whisking until smooth. Turn heat down to lowest setting, keep warm, while making the dumplings:

1 cup Light buckwheat flour
3/4 cup Millet flour
1/4 cup Potato flour
1 Tbsp Parsley or savoury flakes
2 tsp Tapioca starch
3 tsp Baking Powder
1 tsp Salt
1/3 cup Shortening or butter
1 1/4 cup Milk or buttermilk

In a medium sized bowl, mix together flours, parsley or savoury flakes, tapioca starch, baking powder,and salt. Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.

Add milk/buttermilk, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of flour.

When the timer goes off, add the roux mixture to the main soup pot, stirring to combine well. Add savoury, season with salt and pepper to taste. Drop rounded tablespoons worth of dough into boiling soup. Cover and simmer for 15 minutes WITHOUT LIFTING THE LID. Serve hot.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Berbere Lentils Recipe (Yemisir Wat)

As you may know from previous blog entries – and social media posts! – we recently attended Folklorama, in Winnipeg. It’s my absolute favourite event every year, and has been kind of … therapeutic?… since moving to the USA.

Anyway, I’m planning to do a write up on it eventually, but in the meantime, back to today’s recipe!

The Ethiopian Pavilion is a must stop for us, every time that we make the trip for Folklorama. It’s not as big and flashy as many of the other pavilions, but what it DOES have is some of the absolute best food of the entire festival.

After returning from the trip this year, Porter requested that I figure out Ethiopian cooking – ESPECIALLY the firey lentils that he loves. So, I did a bunch of research and put together recipes for both the berbere seasoning (which seems to vary wildly, based on who makes it!), and the lentil dish named for the seasoning. Made a batch, LOVED it.

Couple days later, I get the following photos and a text of “YOU FINISHED THE LENTILS!?” from my husband:

… So I made another batch, and decided that I should probably blog the recipe. HIGHLY addictive stuff, this is!

First off, you’ll need to make the Berbere Seasoning. This makes more than you’ll need for the lentils recipe, but is great in almost anything that could use a kick. Try it as a dry rub on chicken!

Berbere Seasoning

½ cup dried chiles (packed!)
1 Tbsp coriander seeds
1 tsp cardamom seeds
½ tsp black peppercorns
5 whole cloves
2 Tbsp sweet paprika
1 Tbsp salt
1 Tbsp smoked paprika
1 tsp ground ginger
1 tsp onion powder
½ tsp garlic powder
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

Measure chiles, coriander seeds, cardamom seeds, peppercorns, and cloves into a dry, nonstick pan. Toast over medium heat, stirring constantly, until aromatic. Remove from heat, allow to cool.

In a spice grinder, process toasted spices into a fine powder. Allow to spices to settle a bit before opening the grinder – the powder can be irritating to lungs and nasal passages!. Transfer to a small mixing bowl. Add remaining spices to the bowl, stir well. Store in an airtight container until use.

Berbere Lentils

Makes about 3 1/2 cups

1/2 cup canola oil
2 medium yellow onions, finely chopped or grated
1/3 – 1/2 cup Berbere seasoning
1 Tbsp ginger puree
1 Tbsp minced, pressed, or pureed garlic
1 cup dried red lentils
3+ cups water
Salt and pepper

In a medium sized saucepan over medium-high heat, cook onions in canola oil until soft. Add Berbere (Start with 1/3 cup if you’re not used to this!), ginger, garlic, and lentils, stir well. Add 3 cups of water, bring to a boil.

Once mixture boils, turn heat down to medium or medium-low. Simmer lentils – stirring frequently – until water is absorbed and lentils are mushy. Remove from heat.

Taste, add more Berbere if you’d like, and season with salt and pepper to taste.

Serve hot, with injera.

Spinach Pies Recipe

So, we’re at that point in the moving phase, where we’re starting to look at pre-move bucket lists : things we want to do here, before moving to Canada.

For me, that means spending time with friends when possible. For my husband – who grew up here – it’s more things like going to the State Fair, Valley Fair, etc one last time. Also: Have me create a great Spinach Pie recipe. There’s a great local Lebanese deli – Emily’s – that makes spinach pies that he adores.

While we’d usually go for a direct replica when it comes to something like this, he decided he preferred to have a bit of fun with it, developing a custom filling. So, if you’re looking for an Emily’s knockoff, this is not the recipe you’re looking for! (It is definitely in the same ballpark, though.)

To adjust it a bit more to my husband’s tastes, there is more filling than in the source material, as well as flavour additions like kalamata olives. Ours features an egg glaze, giving the outside of the crust a bit of sheen, and a bit of bite/crunch. For a softer finished crust, skip the egg glaze.

Enjoy!

Makes 6 large hand pies

1 cup warm – not hot – water
4 tsp yeast
2 Tbsp sugar
5 cups all purpose flour
2 tsp salt
½ cup sour cream
3 Tbsp olive oil
2 eggs, beaten

4 packets frozen chopped spinach (40 oz total), defrosted
2 Tbsp olive oil
1 large red onion, finely chopped
5-6 cloves garlic, pressed or minced
4 oz crumbled feta
3 Tbsp finely chopped kalamata olives
2 Tbsp finely chopped fresh dill
1 1/2 oz pine nuts, finely chopped
zest of 1 lemon
Pinch nutmeg
1/4 cup plain yogurt
Salt and pepper

1 egg
1 Tbsp water

Stir yeast and sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.

Meanwhile, in a large mixing bowl: combine flour and salt. Pour in yeast mixture, stir well to combine. Add sour cream, olive oil, and eggs; mix well to combine.

Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Place dough in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.

While dough is rising, make your filling:

Squeeze all of the water out of the spinach, set aside.

In a large pan, saute onion in olive oil until soft and translucent. Add spinach and garlic, stir well to combine, cook over medium heat until liquid is completely gone. Remove from heat.

Stir in feta, olives, dill, pine nuts, lemon zest, and nutmeg, stirring until well combined. Add yogurt, stir until completely incorporated. Season with salt and pepper, to taste. Cover and chill until ready to use.

Once dough has doubled, punch it down, and divide it out. We divided the mixture into 6 equally sized balls, – but you can make them smaller by dividing into 8 sized pieces.

Preheat oven to 350 , line baking sheets with parchment paper.

Stretch each dough ball into a round, approximately 8″ diameter. Scoop about 3/4 cup of filling into the center (1/2 cup, if making smaller ones), and fold the edges in to make a triangle, as shown below:

Gently flatten each pie out to about 1″ thick.

Once you have all of your pies formed, set them on lined baking sheets to rise for another 10 minutes.

Whisk egg together with 1 Tbsp of water, brush over the tops and sides of each hand pie. Bake for 30 minutes, or until golden brown.

Serve warm or room temperature, with tzatziki dip, if desired. (I have a great recipe for it in More Than Poutine!). Wrap any unused pies in plastic and chill until use.

Gluten Free Beaver Tails Recipe

With More Than Poutine available for pre-order now, it time for me to get the word out!

So, for this blog entry, I’d love to share one of the HUGE requests I had for the cookbook, and talk a little bit about the gluten-free accommodations in the book.

More Than Poutine is probably the most ambitious concept I’ve taken on for a cookbook project. Not only was the scope pretty big – Canadian food! – I decided that I wanted to provide gluten-free versions for (almost) everything, as well.

The vast majority of the recipes are gluten-free by default. Many have a very easy swap, such as using a GF soy sauce instead of a regular soy sauce. Most of the rest have a note at the end with ingredient substitutions, etc to make a gluten-free version. I think only 2-3 of the 120+ recipes do not have a gluten-free version. It’s kinda hard to make a gluten free version of Winnipeg Style Rye bread, for instance, given that rye itself is glutenny!

For all of the recipes with alternate ingredients, I developed the GF versions the same way I developed Beyond Flour and Beyond Flour 2 – using custom combinations of alternate flours, specific to each recipe… rather than “all purpose” mixes. Doing it this way guarantees the best results, and tends to turn out a product that’s as good as the real thing, if not *completely* indistinguishable from the original.

Anyway!

These pastries are based on a well known, extremely popular pastry, widely available at festivals and fairs across Canada. Whole wheat dough is stretched out to long ovals and fried, then topped with a variety of goodies. You can go as basic as a brushing of melted butter and sprinkle of cinnamon sugar, or go more wild.

On the “more wild” end, the pastries are usually spread with something sweet – Nutella, peanut butter, Jam, Maple butter, etc – before being sprinkled with candies, chopped nuts, sliced fruits, etc. You can even follow up with a drizzle of more sugar – chocolate sauce, caramel, etc!

When it came to making a gluten-free version, the challenge was twofold: Make a bread product that has a great texture (soft, not gummy or chalky!), AND replicates the taste of whole wheat.

Well, I’m proud to say I succeeded in both! This dough makes a very soft BeaverTail, with none of the “gluten-free” texture issues.

The use of rice bran and flax meal is a combination I came up with when developing Beyond Flour 2, when creating legitimate graham crackers… and it worked beautifully here to mimic the flavour and character of whole wheat flour.

So, whether the source material here is something you miss from pre-gluten-free days, or whether it’s something you’ve never been able to have – and always wanted to try – this recipe will serve you well!

Enjoy … and be sure to pre-order your copy of More Than Poutine, here!

Note: The photos in this blog entry are specifically the gluten-free version, NOT the full-gluten version. The gluten/original version is pictured in the actual book, though. As with all recipes based on a commercial source material, this recipe is named something else in the book!

Gluten-Free Beaver Tails

Makes 6 pastries

Warm milk 3/4 cup 175 ml
1/3 cup Brown sugar, packed
2 1/2 tsp Active dry yeast
3/4 cup light buckwheat flour
½ cup rice bran
½ cup unflavoured whey protein powder
½ cup sweet rice flour
2 Tbsp flax meal
2 tsp Xanthan gum
3/4 tsp Salt
2 Tbsp Canola oil
1 Large egg
1 tsp Vanilla extract
Canola oil
Toppings*

Combine warm milk with brown sugar, stir until sugar is almost dissolved. Add yeast, stirring until incorporated. Set aside in a warm place for 10 minutes, or until foamy.

In a large bowl, combine flours, rice bran, protein powder, flax meal, xanthan gum, and salt. Add canola oil, stirring until well distributed. Pour in yeast/milk mixture, egg, and vanilla extract; stir until well combined. Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until about doubled in size.

In a large, deep pot, heat 2-3″ of canola oil to 350 F (180 C). While oil is heating, divide dough into 6 equal sized pieces. Use clean, wet hands to flatten and shape each dough ball into a long, thin oval, about 1/4-1/2″ thick. Allow each to rest on a clean work surface as you form the rest.

Working with one pastry at a time, carefully transfer to the preheated oil. Allow to fry for 1-2 minutes , or until golden on the underside. Gently flip and repeat, cooking until evenly golden.

Transfer fried pastry to a baking sheet lined with paper towels, blot to remove excess oil. Spread and top as desired, serve immediately!

* Topping Suggestions:

Cinnamon Sugar: Mix together 1 cup sugar, 1 Tbsp cinnamon. Brush hot pastry with melted butter, sprinkle generously with cinnamon sugar. Squeeze fresh lemon slices on top for a traditional variation on this!

Spreads: Peanut butter, Nutella, maple butter, frosting, jam, pie filling, etc

Toppings: Small candies, crushed chocolate bars, crumbled gf cookies, sliced fruit, berries, chopped nuts, mini marshmallows, etc

Drizzles: Maple syrup, chocolate sauce, caramel sauce, etc

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Vegetarian Donairs / Vegan Donair Meat

Last May, I started dabbling in the creation of vegetarian meat substitutes – you may remember the entry on Boneless, Meatless Ribs, or the Vegetarian Chorizo Burger with Grilled Poblano and Cilantro Pesto.

Well, I was working on Donairs for More Than Poutine this week, and I was feeling a bit guilty that my husband wouldn’t get to try them. He’s never had a Donair, so that wasn’t helping things – he’s ALL about trying new foods.

So, as my own loaf of tasty tasty donair meat was almost ready to go in the oven, I decided I’d play around with my seitan recipe, and come up with a vegan donair meat for him. It was done completely as a surprise for him, he had no idea what I was up to. Frankly, I didn’t want to disappoint him if it didn’t turn out.

Well, I guess I was overly cautious, because it turned out amazing. I was kind of shocked at how much it looked, smelled, and felt like the real thing. I was actually able to taste a bite (I’m gluttening for the next week or so), and… damn. I could absolutely be tricked by it in a sandwich, had I not made the thing. Completely bizarre!

Anyway, he LOVED his first Donair ever, and joked that it should be called a “DON’Tair”, along the lines of food names being changed a bit to denote their vegetarian status. We also used red pepper instead of tomato, as he hates tomatoes.

While the Donair “meat” here is vegan, the sandwich itself is vegetarian. As he doesn’t have to be dairy free, I just haven’t played with the alternatives enough to have the first clue on how to make vegan donair sauce.

Vegetarian Donair Recipe
Makes enough for 4-6 Donairs

1 1/2 cups hot water
3 “Beef” flavoured vegetarian bouillon cubes
1 1/2 cups vital wheat gluten
2 Tbsp Nutritional yeast
2 1/2 tsp Garlic powder
2 1/2 tsp Onion powder
1 1/2 tsp oregano
1 1/2 tsp Paprika
1 tsp pepper
1 tsp Cayenne powder
2 Tbsp Almond butter

1 can (300ml) sweetened condensed milk
1/3 cup white vinegar
1 1/4 tsp garlic powder

4-6 pitas
2 onions, thinly sliced
2 tomatoes (or, in his case, red pepper), chopped

Preheat oven to 325, grease a glass loaf pan (4″ x 8″ or similar size)

Dissolve “beef” bouillon cubes into hot water, set aside.

In a medium bowl, mix together wheat gluten, nutritional yeast, and seasonings.

In a separate bowl, whisk together almond butter and 1 cup of the “beef” bouillon mix – a little at a time – until relatively smooth.

Once wet ingredients are well whisked, pour into dry ingredients and stir to form a lumpy dough. Turn dough out onto a clean work surface, and knead for at LEAST two minutes. This is important – if you don’t knead it enough, it’ll turn out puffy, and more like a baked good than a “meat” substitute. It won’t really look any different as you go, you just have to trust in your timing.

If you have a stand mixer, you can beat it in there on medium speed for a couple minutes, instead of kneading.

Press dough evenly into prepared loaf pan, bake for 45 minutes. Allow to cool.

Excuse the crappy cell phone photo! I’m still shocked how proper it looks!

For sauce:

In a medium mixing bowl, combine sweetened condensed milk, vinegar, and garlic powder.

Use a whisk to mix together the sauce ingredients until well combined and thick. Transfer to a covered container, chill until use.

To Assemble:

Brush pitas with a little water, heat in a hot frying pan until warmed through.

Heat a little vegetable oil in a frying pan. Slice vegan donair meat into 1/4″ thick slices (or however thick/thin you prefer!), add to pan and reheat until desired texture (If you like the crispy edges, cook a little longer than you would if you don’t!)

Pile reheated “meat” on warm pita, drizzle generously with sauce, top with onions and tomatoes. Wrap in wax paper, parchment paper, or foil to hold it together while eating, serve immediately.

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

For MOST recipes that aren’t inherently gluten-free, high quality GF versions will be included.

Chicken Satay Recipe – Gluten Free

Chicken Satay is one of those dishes that is SO close to being gluten-free… but isn’t.

The soy sauce included in both marinade and dipping sauce renders restaurant satay inedible to most with gluten issues. It’s such a small thing, yet ends up meaning that most restaurant-made satay is off limits.

So, if you’ve got to make it at home, best start with an amazing recipe! This is one of the recipes from Beyond Flour 2.

“The chicken stays nice, tender, and juicy from this marinade, and the dipping sauce is perfect for it – It compliments the chicken so well, and is amazing on its own – I feel like I could just take a spoon and eat it by itself. I could live on this.” – my husband’s view on it.

The sauce can be made ahead, or just as you’re grilling the chicken. I like to serve the sauce hot, but it can also be served cool if you like – you’ll just want to thin it with a little extra chicken stock, as it thickens when cold.

Chicken Satay

Serves 2-4 people

2 lbs boneless skinless chicken breast

Marinade:

1 cup Coconut milk
2 Tbsp Olive oil
1 Tbsp Gluten-free soy sauce
1 Tbsp Lime juice
1 Tbsp Light brown sugar, packed
2 Garlic cloves, pressed or minced
1 tsp Curry powder
Salt and pepper

Sauce:

1 cup Coconut milk
1/2 cup Peanut butter
1/2 cup Chicken stock
1 Tbsp Lime juice
2 Tbsp Light brown sugar, packed
2 tsp Curry powder
2 tsp Gluten-free soy sauce
1 tsp Fish sauce
1 tsp Pepper flakes
1 Garlic clove, pressed or minced

Cut chicken breasts into relatively uniform strips, about 1.5″ across. Place in a bowl for marinating (Ideally with a lid), set aside.

Whisk together all marinade ingredients except salt and pepper, taste. Season with salt and pepper to your liking. Pour marinade over chicken strips, gently turning to coat well. Cover and refrigerate for at least 5 hours.

In a medium saucepan, whisk together all sauce ingredients. Bring just to a boil, turn heat down, and simmer for 5 minutes.

Soak wooden skewers in hot water for 30 minutes, before threading with chicken strips. Spray grill with nonstick spray, grill until cooked through- juices should run clear. Serve hot, with sauce

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Earl Grey Pie – Happy Pi Day! (Gluten-Free)

It’s March 14 – 3/14 – and first thing this morning, my husband rolled over and wished me a Happy Pi Day. You know, his favourite “holiday”.

Well, first thing that came to mind was a long string of expletives – for the first time since we’ve met (and I’m including the year following the tornado that destroyed – among other things – our kitchen!), I’ve completely forgotten about Pi Day. IN my defense, I’ve been swamped with development for More Than Poutine. This month has been ALL about developing recipes for Canadian junk food; most recently, that’s meant snack cakes. There is sugar everywhere, I can’t picture having added a pie in on top of everything.

… but I didn’t even post anything about Pi Day, leading up to today, on any of my social media. Not even so much as a share of my big “Pi Day is Coming, Are you Ready?” master list of Pi Day stuff. Kinda feeling like the worst wife AND worst nerdy blogger ever – I really dropped the 4/3πr^3 on that one!

Thankfully, his workplace is taking care of his pi day needs that I so woefully neglected, but I still feel bad. So, as my mea culpa to the universe, I will share my Earl Grey Pie recipe now! This recipe is one of the many fabulous gluten-free recipes in Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking & Baking, so if you’re gluten-free, or know someone who is, you should definitely check it out 🙂

If you don’t need this to be gluten-free, feel free to substitute a store bought pie crust, or one from of your favourite recipes. My go-to is my Great-Uncle Tom’s Pie Crust Recipe.

This is an elegant pie that isn’t cloyingly sweet – the Earl Grey flavour comes through well, and is really well suited for use in a pie!

We served it for some friends, and one of them – Derek – was almost in tears as he declared that “Everything is perfect with the world” after the first bite. When another friend joined us later, He told her that when she tries the pie, “The gates of heaven will open, and you will see everything”.

So. That happened.

I hope you enjoy this pie as much as Derek did! (And everyone else, really… his reaction was just amazing though! )

Gluten-Free Earl Grey Pie
Makes 1 pie

Crust:

1/2 cup Light buckwheat flour
1/4 cup Sorghum flour
1/4 cup Sweet rice flour
1/4 cup Corn starch
1 Tbsp Granulated sugar
1 tsp Xanthan gum
4 oz Cream cheese
1/4 cup Cold butter
Zest of 1 lemon
1 Large egg
1/4 cup Cold water

Filling:

2 Large eggs
1/2 cup Granulated sugar
1/3 cup Corn starch
1/4 tsp Salt
1 cup Milk
1 cup Heavy cream
3 Earl Grey tea bags
2 Tbsp Butter
Whipped cream, for serving

Measure flours, corn starch, sugar, and xanthan gum into the bowl of your food processor, blitz to combine. Add cream cheese, butter, lemon zest and egg, blitz a few times until mixture resembles gravel.

Stream in cold water as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less water. Do NOT over-process it!

Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.

Preheat oven to 450 F (230 C), lightly dust your work surface with extra corn starch. Roll your crust out to about 1/4″ thick. Line a pie pan with the crust, trim the edges of the crust to only slightly longer than the edge of the pie plate. Use your fingers to crimp/ruffle the edge of the pie.

Use a fork to prick some holes on the bottom of the crust. Chill in fridge for 15 minutes. Once chilled, bake pie crust for 10-12 minutes, or until golden brown. Remove from oven, allow to cool to room temperature while you prepare the filling.

Whisk eggs together with sugar until fluffy and pale yellow. Add cornstarch and salt, whisk until incorporated and smooth. Set aside.

In a small saucepan, bring milk and cream just to the start of a boil. Remove from heat, add tea bags, steep for 5 minutes. Remove tea bags, squeezing out excess liquid back into the pot. Bring cream up JUST to a boil once again.

Measure about 1/4 cup of the hot cream mixture, and stream slowly into egg mixture while whisking. Continue streaming liquid and whisking until it is completely incorporated, and mixture is smooth. Repeat with another 1/4 cup of hot cream.

Remove saucepan from heat, pour remaining egg mixture into cream mixture, whisking constantly. Once fully incorporated and smooth, return to heat. Turn heat to medium-low. Continue whisking mixture constantly, cooking until mixture is very thick. Remove from heat, stir in butter until melted and smooth. Cool to room temperature.

Spoon filling into prepared crust, cover with plastic wrap. Chill until set, about 3 hours. To serve, top with whipped cream.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Reuben Buns – Recipe

About a week ago, I decided to treat my husband to a batch of my Buffalo Chicken Buns. Cooking with wheat flour is a rare occasion in this house… partially because breathing it in makes me miserable for a day or two, and partially because the cleanup (allergens!) is such a pain.

This weekend, I took advantage of having procrastinated on that cleanup, to finally make a recipe I’d thought up for him, and hadn’t gotten around to actually *making*. Going on the theme of a cinnamon bun inspired savoury roll, this one is based on one of Porter’s favourite sandwiches: The Reuben.

The dough is flavoured like a rye bread, while still being soft enough to be appropriate for this application. The filling consists of traditional Reuben fillings: Corned beef, sauerkraut, and Swiss cheese, and the finished bun is drizzled with Thousand Island (our preference) or Russian (traditional) dressing.

As he’s not able to eat beef or pork anymore, I had to substitute fake pastrami from The Herbivorous Butcher, which worked well for his needs.

It’s a fun – and convenient – take on a sandwich. One batch of this made his work lunches for the week, all individually wrapped and ready to go. Unlike sandwiches made ahead, these do not get soggy, so long as you drain the sauerkraut well.

In other news, development and photography for More Than Poutine is coming along very well! We have just a little more than 3 weeks left in the campaign, and we’re working on our first stretch goal – adding more recipes. Be sure to check it out, back the campaign, and share it with your friends!

Reuben Rolls
Makes 6 giant buns

1 3/4 cups warm – not hot! – water
4 tsp yeast
1 Tbsp brown sugar
2 1/2 cups all purpose flour
1 cup Rye flour
2 Tbsp Caraway seeds
2 tsp salt

2 cups finely shredded Swiss cheese
1/2 lb corned beef
1-2 cups WELL DRAINED sauerkraut

Stir yeast and brown sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.

In a large mixing bowl, combine flours, caraway seeds and salt. Pour in yeast mixture, stir well to combine. Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.
(OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)

Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise in a warm place for one hour, or until doubled in size.

Once dough has doubled in size, roll out on a floured surface. Aim to make it a large rectangle, say 15 x 20″ or so.

Scatter half of the cheese across the rolled dough, avoiding the very edge of the rectangle. Evenly layer corned beef over cheese, again avoiding the very edge. Scatter drained sauerkraut over meat, top with remaining cheese.

Starting with one of the shorter edges, tightly roll the dough up. Generously grease or spray a 9x 13″ baking pan.

Using a very sharp knife, slice the roll into 6 even rounds. Carefully place each roll into the pan, spacing them evenly.

Cover pan with plastic wrap, allow to rise one more time – about an hour. While waiting for the buns to rise, heat oven to 375F.

Once final rise is over, pop the pan in the oven and bake for 35-40 minutes, or until golden brown and perfect.

Allow to cool for a few minutes, if you’re patient. Serve hot, preferably with a drizzle of Thousand Island or Russian dressing! (Hey, the whole idea was themed around cinnamon buns, may as well continue that thought in serving them!)

Creamy Creole Soup with Gluten-Free Cornmeal Dumplings Recipe

I’ve mentioned before that I get really “If you give a mouse a cookie” about things.

Home decor? We went from “Need to tile the bathroom” to “let’s tile a subtle Fibonacci sequence into the wall” to “.. and Pi on this other wall!”, to… 159 digits of pi tiled into our kitchen backsplash.

Costuming, cooking, whatever. I’ll have a simple idea, and by the time I’m done with it… Yeah.

So, when we were grocery shopping one morning, one of the things on the to-make list for photographing Beyond Flour 2 was cream of shrimp soup.

… But then I wanted some kick.

… And then I decided to do it Creole. Oh, that needs a deep dark roux!

… So of course I had to add andouille sausage.

… Also in the mood for dumplings. Let’s go with cornmeal ones!

Came home, developed the recipe, had it for breakfast. Teetering on the edge of a food coma now… Ooh, it was SO good. No longer anything resembling cream of shrimp soup… But SO much better!

This recipe is VERY adaptable. Since creating it, my husband has developed an intolerance for beef and pork… so we use poultry-based Andouille sausage. Sometimes we can’t find that, so we use a turkey based smoked sausage coil. Sometimes we’ll swap the shrimp out entirely, and replace it with a couple lbs of chopped up chicken breast (We brown it in the olive oil, before browning the sausage). Chicken or vegetable sauce can be swapped in for the shrimp stock. Sometimes we skip the dumplings altogether!

No matter which way we go with it, this is a creamy, delicious, VERY satisfying and addictive soup.

Creamy Creole Soup with Gluten-Free Cornmeal Dumplings

Makes about 6 servings

1 lb Andouille sausage
2 Tbsp olive oil
1 green pepper
1 medium onion
3-4 stalks celery, Star Trekked
4 cloves Garlic
1/4 cup Tomato paste*
4 cups shrimp stock
1/2-1 tsp cayenne
2 tsp black pepper
½ tsp dried sage
1/4 tsp thyme
Salt, to taste
½ cup butter
½ cup White rice flour
2 cups Heavy cream

2/3 cup Light buckwheat flour
1/3 cup Millet flour
1/3 cup yellow cornmeal
2 Tbsp finely chopped green onions
2 Tbsp finely chopped parsley
2 tsp Tapioca starch
2 tsp Baking Powder
1/2 tsp Salt
1/4 cup Shortening or butter
3/4 cup Milk or buttermilk

1 lb raw shrimp, deveined and shelled

Chopped fresh parsley for garnish (optional)

Slice the skin of each Andouille sausage, emptying the meat into a large pot. Break it up into bite sized chunks, and drizzle the olive oil over it. Cook over medium high heat until sausage is well browned.

Add pepper, onion, and celery to the pot, saute for 2 minutes or so. Add garlic and tomato paste, continue cooking until tomato paste is browned and fragrant. Add stock and spices, stir well.

In a small pan, melt butter. Add rice flour, whisk until smooth. Cook, stirring constantly, until this roux turns a nice mahogany colour. Slowly and carefully, add heavy cream – it will sputter at first. Whisk mixture as cream gets added, continue whisking until smooth.

Add cream mixture to main pot, stirring to fully incorporate it. Turn heat down to medium and keep at a simmer while you prepare the dumplings:

In a medium sized bowl, mix together flours, cornmeal, green onion and parsley, tapioca starch, baking powder,and salt. Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.

Add milk/buttermilk, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk.

Add shrimp to soup pot, stir gently. Immediately drop rounded tablespoons of dumpling dough into boiling soup. Cover and simmer for 15 minutes WITHOUT LIFTING THE LID. Serve hot, garnished with parsley if desired.

* Note: My original recipe – as published in Beyond Flour 2 – called for a whole 12oz can of tomato paste. I’ve since decided that I like it even better with a little less tomato paste. You can use the full 12 oz if you’d like. Just a head’s up: Photos represent the 12oz usage… making this recipe with 1/4 cup of tomato paste results in a more … subdued… colour! 🙂

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten-Free Chicken Mushroom Tourtière

Thanksgiving was a couple days ago… for Canadians like me!

My husband is always happy to celebrate both – twice the turkey! Twice the pumpkin pie! – but this year, he presented me with a challenge: He can’t handle eating pork or beef anymore. You know, the two main ingredients of my traditional tourtière!

There was NO way I was going to forgo a tourtière, so I decided to try for a workaround: I would develop a tourtière recipe that didn’t have the pork or beef, but still tasted proper.

Starting with the meat, I went with ground chicken: he prefers it to turkey. I decided to add a TON of mushrooms to it, both for taste and texture. I was originally going to get really weird with it and add a sweet potato, but decided against that at the last minute.

… it turned out amazing! I was actually a bit disappointed that it didn’t actually taste like mushrooms. I figured the mushrooms would be my consolation for not having beef or pork, and was actually looking forward to a mushroomy pie. In the end, though, it just tasted like my normal tourtière!

The mushrooms provided the right texture and umami that I would normally be getting from the pork and beef, while the use of the vegetables and seasonings worked together to camouflage what was actually in it. It’s hard to be too disappointed in the lack of mushroom flavour, when confronted with that kind of … sorcery … in accuracy.

Not only was it great fresh out of the oven (and, let’s get real here, with all of the filling that disappeared to “quality control” before making it into the pie), it reheats very well as leftovers.

So, yeah. Not going to stress out about dietary issues getting in the way of tradition again – super happy with how it turned out.

Enjoy!

Chicken-Mushroom Tourtière
Serves about 8 as meal, or more as a small part of Thanksgiving feast

Crust:
3/4 cup white rice flour
3/4 cup buckwheat flour
1/2 cup millet flour
1/4 cup sweet rice flour
1/4 cup corn starch
2 tsp xanthan gum
1/2 cup butter, softened
1 (8oz) brick cream cheese, softened
1/4 cup cold water
1 egg

Filling:
1 1/2 lbs sliced crimini / baby bella mushrooms
2 Tbsp olive oil
2 lb ground chicken
1 small onion, finely chopped
4 ribs celery, finely chopped
2 carrots, grated or finely chopped
2 large potatoes, peeled and cut into ~ 1/3″ cubes
1 1/2 Tbsp dried savory
2-3 tsp pepper
1 tsp salt
1/4 tsp ground cloves
2 cups milk
1 cup chicken broth

1 egg
1 Tbsp cold water

Measure flours, starches, and xanthan gum into the bowl of your food processor, blitz to combine. Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel. Stream in cold water as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less water. Do NOT over-process it!

Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.

Finely chop mushrooms – I like to use a food processor, in batches. Combine mushrooms, olive oil, chicken, vegetables, and seasonings together in a large pan or pot. Break up ground chicken into, stir until everything is relatively uniform. Add the milk and the broth, stirring once again.

Bring mixture to a boil, then turn the heat down to medium and simmer – stirring often – until the liquid has cooked off, and the meat has broken down almost to a paste. This should take about an hour, give or take. Once it’s ready, remove from heat and cool to room temperature.

Preheat oven to 425 F

Divide dough into 2 parts – one slightly bigger than the other. Roll the bigger section out, use it to line a large and/or deep-dish pie pan – carefully working it into the corners. Fill pie pan with meat filling, spreading it into the corners and mounding it in the center, packing it down as you go.

Roll out the second part of dough, cover the pie filling. Crimp the edges as desired, poke a couple of slits in it. If desired, roll any extra dough very thin, cut into shapes, and apply to the crust for decoration.

Whisk the remaining egg together with water, use a pastry brush to coat the entire crust with a thin wash of this glaze.

Bake at 20 minutes, turn heat down to 375 and continue to bake for another 15 minutes, until crust is golden brown.

Serve warm or cold.

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes will be included.

The Kickstarter for “More Than Poutine is live, here. Please consider backing, and sharing the campaign with your friends!

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.