Gluten Free Sushi Rolls

The usual sushi rolls (Makizushi) contain fish or sirimi (crab substitute made from fish and wheat starch), so most of the store bought rolls are off limits.

I make my own with a variety of fillings

In the one in the picture it has turkey, swiss cheese, lettuce, onions and pickles.

It might make a sushi chef shutter but you can fill your roll with anything, chicken salad, tuna salad, maybe leftover chicken with a little gluten free teriyaki sauce or barbecue sauce.

I found Kroger brand chunk style crab substitute is made with potato starch instead of wheat starch (but the potential for cross contamination is high) and have make a traditional California roll (crab, avocado, and cucumber)

A makisu is a bamboo mat used to form a sushi roll, it is not absolutely necessary but helpful.

Nori roasted seaweed formed into a sheet (high in iodine) the wrapper for your sushi.

Sushi rice, there is a specific rice for sushi but I use short grain from the grocery store. (1 cup of uncooked rice makes about 3 rolls)

Sushi vinegar is rice vinegar with a little sugar and salt.

After cooking rice season it with vinegar and cool in large bowl, needs to be cool before rolling

Start with nori, shiny side down, spread rice evenly leaving about 1 inch uncovered on the side furthest from you.

Place your filling on the side closest to you and roll it up. I like to make the roll and let it sit in the fridge ½ hour before slicing.

To Slice use a very sharp knife and wet with cold water between slices to keep the rice form sticking.

Serve with wasabi (Japanese horseradish) and Gari (pickled ginger) if you wish.

Gluten Free Quinoa Bread

Bette Hagmans Quinoa Bread


Dry Ingredients

2 cups      Four Flour Bean Mix
2 Tablespoons   Quinoa Flour
1½ teaspoon      Xanthan Gum
½ teaspoon        Salt
1 teaspoon     Unflavored gelatin
1 teaspoon         Egg Replacer
2 Tablespoons   Brown Sugar
2 1/4 teaspoons Dry Yeast
                          granules

Wet Ingredients

1 plus 1 white    Eggs
3 Tablespoons Butter or Margarine
½ teaspoon     Dough Enhancer or vinegar
1 Cup    Warm Water 110 to 115
              degrees

Grease Pan and dust with rice flour

Combine Dry ingredients,
mix and set aside.

In mixer bowl whisk eggs, butter and dough enhancer, add most of the water( you may need to add more while mixing.

With the mixer on low add the dry ingredients a little at a time, check the consistency (should be like cake batter) add reserved water as necessary.

Turn the mixer to high and beat 3 ½ minutes

Transfer the dough into prepared pan, cover and let rise 35-45 minutes for rapid yeast, 60 minutes or more for regular yeast. I spray the top with an olive oil spray *The ambient temperature can vary the time greatly, the last loaf I made rose in 20 minutes. Don’t let it over rise or it will collapse.

Bake in a preaheated oven at 400 degrees for 50 – 60 minutes , cover after 10 minutes with foil.

The dough can be mixed with a hand mixer but you will get better results with a stand mixer.


Bette’s Four Flour Bean mix
2/3 part Garfava bean flour
1/3 part Sorghum Flour
1 part Cornstarch
1 Part Tapioca flour

Bob’s Red Mill all purpose baking mix can be used it’s about the same mixture

Gluten Free Peanut Butter and Chocolate Chip Cookies

Ingredients

1 cup super chunky peanut butter*
1/2 cup (packed) brown sugar
1/2 cup white sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips

 Directions

Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.
*I used smooth peanut butter, didn't have any chunky, worked fine

Stole this recipe from here

P. F. Chang's Chicken Lettuce Wraps Gluten Free

Stole this one from recipezaar


Ingredients

3 tablespoons oil

2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce (gluten free)
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions

Make the special sauce by dissolving the sugar in water in a small bowl.

Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.

Combine the hot water with the hot mustard and set this aside as well.

Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan.

Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.

Keep oil in the pan, keep hot.

As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the mushrooms and water chestnuts are.

With the pan still on high heat, add another Tbsp of vegetable oil.

Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

Top with"Special Sauce".

Spinach Salad with grilled shrimp and warm bacon dressing

I adapted this recipe from Applebee’s menu and found the dressing recipe from Bennigan’s on a site somewhere.

Baby Spinach

Bacon (I use 2 slices per salad)
Slivered or shaved almonds (toasted)
Roasted red peppers (sliced)
Red onion ¼ slices
Shrimp (I use 6-8 per salad)


Bacon Dressing
Red Onion ¼ cup chopped
Honey ¼ cup
Red Wine Vinegar ¼ cup
Cornstarch 2 teaspoons
Water 1 cup
Dijon Mustard 1 Tablespoon
Tabasco sauce


Directions
I start with the bacon in a skillet on medium heat.

While the bacon is cooking, I use a 2 cup measuring cup and put the ¼ cup honey, ¼ cup vinegar, 1 cup water, a few drops tabasco and 2 tsp cornstarch and mix. This makes enough for 2 – 3 salads it can easily be doubled.

I rinse the spinach and soak in some white vinegar water to crisp the leaves.

Slice onion (however much you want on you salad) and set aside, chop ¼ cup onion.

I use skewers and broil the shrimp in the oven, I use a little Mrs. Dash or just salt & pepper or any grill seasoning you like

When the bacon is done remove from skillet and set aside, drain most of the grease but reserve about a teaspoon, sauté the chopped onions in the bacon grease until slightly caramelized.

Toast the almonds in a small dry skillet (careful they burn quick)

Add the Dijon mustard to the onions and stir.

Mix and add the honey/vinegar/water mix to the skillet and stir. It takes about 5 minutes to thicken. Stir occasionally.

Chop or crumble the bacon and assemble the salad while the dressing thickens.

It may seem like a lot of steps but it is well worth it.