So I started another blog. Where I talk about food.
The Kitchen is a Mess.
Or maybe I talk about other stuff. Or maybe I forget I blog at all, like I did here... We'll see, I guess.
Heh...
English Muffins for breakfast
I love English muffins. Love them love them love them. Without gluten in my kitchen, I have a heck of a time trying to figure out what to eat for breakfast that's not garbage, 97% sugar, and not leftovers from the night before (which I will eat for lunch, more often than not. Who wants to eat the same food for three consecutive meals? Yes, a real first world problem, I realize).
I was looking for a good breakfast food and came across three consecutive mentions of English muffins on the internet, one of which was gluten free. So I decided to find a starting point and tweak from there. I made the Better Batter recipe, using a Better Batter cheat recipe and found out the hard way that I need to make a sweeping generalization: There is too much stinking xanthan gum in most gluten-free recipes which is what makes them gummy, heavy, without air pockets, and generally yuck.
So I made a second round, tweaking the flours (you can substitute 3 1/2-4 cups of your favorite flour mix), the xanthan gum and realizing that I only had 4 English muffin rings for a recipe that makes about a dozen English muffins. They were light, non-gummy, toasted really nicely (well, would have toasted better if I had, um, a toaster. But the broiler worked fairly well) and took a lovely pat of butter making my eyes roll around in my head when I ate it (the butter and the muffin).
Gluten-free English Muffins, heather-style
2 1/4 tsp (or 1 packet) dry yeast
1 T sugar
1 cup milk (dairy or non, or water if you wish), warmed to about 110 degrees
1 cup warm buttermilk (or 1 cup milk/milk substitute, plus 1 T vinegar)
5 T shortening (I use Spectrum, non-hydrogenated palm shortening)
1 1/3 cups rice flour or sorghum flour
1 cup, plus 2T millet or amaranth flour
1 cup tapioca starch
2/3 cup potato starch
(or substitute 4 cups of your favorite flour blend)
1 1/2 tsp xanthan gum
2 tsp salt
1 tsp baking soda
Add the yeast and sugar to the warm milks, and set aside to proof for 5-7 minutes until frothing and bubbly. While the yeast is proofing, blend the dry ingredients in a large mixing bowl with a sifter or a whisk. Cut the shortening into the mixed dry ingredients with a pastry blender, two knives, or rub it in with your hands until well-blended. When the yeast is well-proofed, add it into the flour mix, and mix for 2-3 minutes, until fully incorporated.
Spray and flour the inside of your English muffin rings ($5 for 4 at Sur la Table) or empty tuna cans with the top and the bottom removed, washed, labels removed. PLace them on a baking sheet on a piece of parchment paper, lightly sprinkled with flour. Evenly fill the rings about 1/2 to 2/3 full with batter. Without the extra xanthan gum, the batter is sticky instead of dough-like. Welcome to the world of gluten-free batter. If you don't have rings, or if you only have a few, you can either free form themm, or form them in the rings, and remove them, but they will spread and become more crumpet-shaped. Let the English muffins rise for 45 minutes in a warm place (I usually set the oven at about 100-115 degrees and let them rise in there).
When they've risen and are a bit puffy on top, bake them in a 350 degree oven for 18-25 minutes. Or until light golden brown, whichever. Set the muffins on a rack to cool. Remove the muffins from the rings. You may need to run around the inside of the ring with a thin knife, to release them. Split the english muffins with a fork to take advantage of those patented nooks and crannies. Freeze everything you won't eat now, to thaw and toast later. Spread with butter or jam or both or honey or, you get the idea.
Mmmm...
Gluten free brown sugar coffee cake
It's recipe time again! If I were a good blogger, I'd also have photos. But I'm not. So it goes.
Gluten-free brown sugar coffee cake
1 cup tapioca starch
1/2 cup sweet rice flour
1/2 tsp xanthan gum
1 1/2 tsp baking soda
2 tsp baking powder
1/2 heaping tsp salt
Sift the above ingredients
3/4 cup butter
1 cup sugar
3 eggs
1 1/2 tsp vanilla extract
1 1/2 cups sour cream
Cream the butter and sugar. Add the eggs one at a time, followed by the vanilla extract. Add the sifted dry ingredients into the wet ingredients in thirds, alternating with the sour cream.
Topping:
1/2 cup brown sugar
1/3 cup sugar
1 1/2 tsp cinnamon
Put 1/2 of the batter into a greased 13x9 inch pan. cover with 1/2 the topping. Gently spread the remaining batter over these two layers, cover with remaining topping. Bake in a 350 degree oven for 40 minutes, until a cake tester inserted into the center comes out clean.
NOTE: Updated 05.4.09 to adjust xanthan gum level
New Plan!!
My new plan is this: post a chicken enchilada casserole recipe every month.
It's not really a new plan. It's apparently what I've decided to do. My friend Droolie gave me her recipe and I liberated it from gluten. Aunt Droolie's nephew used to have a hard time pronouncing Chicken Enchilada Casserole and called it Chicken Encarada Rascapole, so who am I to argue?
Also? Full disclosure, I haven't made this yet, so let me know how you like it. :)
Chicken Encarada Rascapole – Gluten-free
4-6 Chicken Breasts
1 large chopped onion
12 corn tortillas
Salt and pepper to taste
1-2 cups GF Chicken stock
2 cloves crushed garlic
½ cup minced fire-roasted chilies (mild or spicy to taste) (or 1 Small can minced green chilies)
1 T cumin
1 tsp dried oregano
3 T corn flour
1 T canola oil
1 Cup grated Jack cheese
1 Cup grated cheddar cheese
1 Can Evaporated Milk
¾ can of Ro-Tel, drained
Put chicken, chicken stock (enough to cover chicken), large chopped onion, crushed garlic, cumin, oregano in a crock pot and cook on low for 8 hours. When chicken is finished cooking, remove the meat from the crock pot and set aside to cool. When cooled, shred chicken with two forks.
In a large saucepan over medium-high heat, heat the canola oil, and whisk in the corn flour. Cook for a few minutes, then slowly whisk in the evaporated milk. Stir frequently until the mixture starts to thicken. Slowly incorporate the broth mixture from the crock pot, and add the Ro-Tel tomatoes. Heat through, continuing to stir with a spoon. Taste for salt and pepper. Pour the sauce over the chicken and mix, setting aside ¼ to coat tortillas.
Lightly oil 13”x9” baking pan. Dip the tortillas in the reserved sauce and line the baking dish in a single layer. Add chicken in a layer, and top with a layer of mixed cheeses. Repeat until everything is used. Top with a final layer of tortillas and cheese. Refrigerate overnight (optional, because really? Who wants to take 2 days to make this?).
Bake 1 hour at 350 degrees (if refreigerated) or for 25 minutes at 350 degrees (if not refrigerated)
