Gluten Free Cornbread-Sausage Dressing

18 Nov

It’s traditional in the American south to make dressing with cornbread. This recipe has been a hit with my family and extended family from all over North America.

Ingredients

  • 1 recipe gluten free cornbread
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 lb breakfast sausage (check ingredients — this often contains hidden gluten)
  • 2 Tbsp chopped fresh sage
  • ¼ cup chopped fresh parsley
  • ½ tsp dried thyme
  • ½ tsp garlic powder
  • Black Pepper
  • About 2 cups gluten free chicken broth

Directions

  1. Crumble the cornbread in a very large mixing bowl. The largest pieces should be under 1” in diameter.
  2. Brown the sausage. Remove from pan and set aside on a paper-towel lined dish.
  3. In the same pan, sautee the onion and celery. Add sausage and herbs. Season to taste.
  4. Toss sausage mixture into the cornbread crumbs.
  5. Stir in enough chicken broth so that the mixture is moist throughout, but not soggy.
  6. Lightly spoon dressing into a greased 9×13 baking dish. (This is where I usually stop and refrigerate it overnight, to make the next day easy, but that isn’t necessary.)
  7. Bake uncovered at 350 for about 30 minutes or until heated through and golden-brown on top.
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Make Your Own Gluten Free Breakfast Sausage

28 Sep

I am so excited! Since I moved to Canada, this is probably the southern-American food I’ve missed most, and haven’t quite been able to figure out how to make. It’s the type of sausage you’d use for breakfast patties, so common in the American South. Sagey. A little spicy.

Most Canadian sausage meat has wheat crumbs as an ingredient. I even picked up a package of “Pure Pork” once, read the ingredients, and sure enough… wheat crumbs. The only brand I’ve found here that doesn’t is Johnsonville, and it has MSG and a ton of sodium… not my favorite things.

This is a really easy recipe if you have a food processor, or a butcher who can grind meat for you.

This makes about 2 1/2 pounds, so I usually freeze at least half for later.

Homemade Gluten Free Southern-Style Breakfast Sausage

  • 1 1/2 – 2 lbs lean ground pork
  • 3/4 – 1 lb fatty pork, ground by the butcher or chopped finely in your food processor. I use a cut called “Pork Sides,” which looks like bacon, but is uncured and unseasoned. I cut it into smallish pieces, then freeze it for about an hour, before putting it in the food processor. Seems to work better that way.
  • 1 – 1 1/2 tsp salt (to taste — cook a bit of sausage before you taste it)
  • 2 tsp powdered sage
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried marjoram
  • 1/2 tsp dried red chili flakes
  • 30-50 grinds black pepper (or about 1 tsp)

Mix it all up with your hands. Thoroughly. Cook a little bit to see if you like the seasoning.

It’s best if you let it sit at least overnight, for the flavors to meld.

Gluten Free Hummus

11 Jun

This is another of those foods that should always be gluten-free! It’s not supposed to contain any kind of grain. But, when you’re buying flavored, packaged versions, you never know, do you?

Hummus is so incredibly easy to make, and you can make it however you want. Super garlicky, with chili powder or red bell pepper, whatever suits your fancy.

Here’s how to make it:

  1. Drain a can of chickpeas (garbanzo beans). Reserve the juice. Do not rinse the beans.
  2. Put chickpeas into your handy dandy food processor or blender.
  3. Add a clove of garlic, or some garlic powder. Or a whole bulb of garlic. Or some roasted garlic. Whatever you like.
  4. Add a squeeze of lemon juice.
  5. Add some olive oil. A little or a lot — depends how rich you want it.
  6. Add a little salt. Or not. Start with little or none if you’re not sure — you can always add more later.
  7. Add anything else you want in there. Roasted red pepper, sun dried tomato, olives, whatever.
  8. Put the lid on your handy dandy food processor or blender, and hit “go.”
  9. Add liquid until it’s the right consistency. Start with the reserved bean liquid, then add more water, lemon juice, or olive oil if it’s still too thick.
  10.  When it’s smooth and looks like hummus, taste it. Add whatever you think it needs.
  11. Resist the temptation to eat it with a spoon right out of the blender. Put it in a nice bowl. Maybe garnish it with a sprig of parsley. Impress all your friends.

So that’s it — hummus is that easy. Enjoy!

Gluten-Free Buckwheat Waffles

3 Jun

Mom, this one’s for you.

I was going to make Perfect Waffles this morning, but realized I didn’t have enough flour mix. So into the pantry I went, where I found buckwheat flour. Yummy, nutty buckwheat flour (buckwheat, as you may know, isn’t related to wheat at all and does not contain gluten).

These waffles are denser, nuttier, and grainy-er than my perfect waffles. I generally prefer the lighter ones, but these held up really well to the toppings I piled on them. They’re filling — one was enough for me (hubby had three).

Ingredients:

  • 3/4 cup buckwheat flour
  • 3/4 cup almond meal
  • 1 tsp unflavored gelatin
  • 1/2 tsp salt
  • 1 Tbsp baking powder
  • 1 Tbsp coconut flour
  • 1 Tbsp sugar or honey
  • 3 eggs
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 tsp vanilla

Directions:

Preheat your waffle iron. Mix dry ingredients. Stir in wet ingredients and mix until well combined (remember, with gluten-free flours, over-mixing isn’t much of a concern). Grease your waffle iron very lightly with a little nonstick spray or a brush of oil/butter (usually only needed for the first waffle).

Cook according to the directions for your waffle iron, and to your desired level of brown-ness.

To serve a big stack of waffles all at once, put the cooked waffles on a cookie sheet in a 250 degree oven until they’re all ready. Try not to stack them too high until you’re ready to serve.

Gluten Free Pizza Crust – Improved again!

2 Jun

This version seems to crisp up better than others that I’ve posted, and the flavor is milder. Sooooo easy!

The pan you use does matter in how the crust crisps up on the bottom. We used to use a pizza stone, but they kept breaking, so we’ve switched to a perforated pizza pan (the heavy kind with holes in the bottom). A cookie sheet would work too, but you may want to have the oven a little hotter.

Makes a 12″ round pizza

Ingredients:

  • 1 cup featherlight flour mix
  • 1 cup almond meal*
  • 1/2 tsp salt
  • 1 tsp xanthan gum
  • 1 Tbsp baking powder
  • 1 Tbsp olive oil
  • 1 cup water
  • Nonstick cooking spray

Directions:

Preheat oven to 450. Mix dry ingredients, then quickly stir in wet until combined. Dough will be very soft, but will firm up a bit after sitting for a minute.

Get 2 pieces of aluminum foil, about 12″ x 16″. Place one on the counter, and spay with non-stick spray. Place dough in the center of the foil. Spray the dough with nonstick spray, and also spray the other sheet. Sandwich the dough between the two pieces of foil, and gently pat/roll out into a 12″ circle. Peel off the top piece of foil.

Using the foil to lift the dough, place dough, still on the bottom foil, onto a cookie sheet or preheated pizza stone. Cook 5-7 minutes or until dough is barely beginning to brown on the edges. Remove from oven, peel/slide crust off the foil and back onto the pan (or onto a temporary pizza peel or rack if you’re using a stone).

Top as desired. Bake again until cheese is melted.

*You can make this without the almond meal. Use 2 cups of flour mix instead of 1, and increase the olive oil to 2 Tbsp.

Flour Mix and Cookbook Recommendation

2 Jun

I learned so, so much reading and working through some of the recipes in The Gluten Free Gourmet Bakes Bread by Bette Hagman. It’s an amazing cookbook with a lot of good recipes that will also really teach you how different flours and binders give different effects to recipes. One of her flour mixes has become my new go-to:

Featherlight Flour Mix: Equal parts rice flour (I use brown rice flour), tapioca starch, and cornstarch, with 1 Tbsp potato flour per cup of rice flour, OR 1 tsp potato flour per cup of mix.

I put the flours all together into my sifter, adding the potato flour as I go. This seems to be the most effective way to mix a lot of flour evenly, and you can just keep going until you run out of flour or your container is full.

Perfect Gluten Free Waffles

2 Jun

These are perfect because they’re light, but substantial enough to go with everything you put on them, tasty, and not too terribly carb-y. The texture is Belgian-waffle-esque.

Ingredients:

  • 3/4 cup of your favorite rice-flour based gluten free flour mix (I use the featherlight flour mix recipe from The Gluten Free Gourmet Bakes Bread, which contains equal parts brown rice flour, tapioca starch, and corn starch, with about 1 tsp potato flour per cup of mix)
  • 1/2 cup almond meal
  • 1 tsp unflavored gelatin
  • 1/2 tsp salt
  • 1 Tbsp baking powder
  • 1 Tbsp coconut flour
  • 1 Tbsp sugar or honey
  • 3 eggs
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 tsp vanilla

Directions:

Preheat your waffle iron. Mix dry ingredients. Stir in wet ingredients and mix until well combined (remember, with gluten-free flours, over-mixing isn’t much of a concern). Grease your waffle iron very lightly with a little nonstick spray or a brush of oil/butter (usually only needed for the first waffle).

For my 7″ round waffle iron, I use 1/3 cup batter per waffle. You’ll have to figure out how much you need for yours, but I do recommend measuring. This batter expands a LOT and tends to overflow and make a mess if you add too much. Cook according to the directions for your waffle iron, and to your desired level of brown-ness.

To serve a big stack of waffles all at once, put the cooked waffles on a cookie sheet in a 250 degree oven until they’re all ready. Try not to stack them too high until you’re ready to serve.

Edited to add: I still think these are perfect, but I tried something a little different this morning, that may be perfect for people who like denser, more whole-grain type waffles. Same recipe as above, except I used 3/4 cup buckwheat flour instead of flour mix, and 3/4 cup almond meal. It took closer to 1/2 cup batter per waffle. They were considerably denser (Hi Mom, I know that’s how you like them!), very flavorful, and delicious with whipped cream, butter, maple syrup, and blueberries! Mmmmm…