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Crystal Durham
Good News
Giving up gluten doesn’t
mean sacrificing flavor or quality.
Gluten free diets can lower bad
cholesterol, increase energy
levels, and improve your body’s
digestive processes. Here are a
couple of recipes that don’t
diminish taste and are easy to
throw together.
If you don’t have access to a
gluten free flour blend such as
Bob’s Red Mill Gluten Free Flour
Blend or Cup 4 Cup, use the
following blend in the subsequent
recipes:
Gluten Free Flour Blend
Yield: Approximately 4-4 ¼
Cups
2 ½ cups brown rice flour
1 cup corn starch
1 cup potato starch
⅔ cup tapioca starch
Combine all. Store in an
airtight container.
Gluten Free Fried Chicken
Yield: 4-6 Servings
1 quart buttermilk
1 Tbsp paprika
2 tsp garlic powder
2 tsp onion powder
Salt and pepper to taste
2 cups Gluten-Free Flour
Blend
½ cup canola oil
2 chicken breasts, halved
2 chicken thighs
2 chicken legs
2 chicken wings
Pat the chicken pieces dry
with paper towels. Whisk
together the buttermilk, paprika,
garlic powder, onion powder, and
a pinch of salt and pepper. Set
aside. Place a cast iron skillet on
medium-high heat and wait until
it is hot before adding the oil.
When the oil reaches 375°F, dip a
piece of chicken into the
buttermilk batter, shake off excess
liquid, and coat entirely in flour.
Place in hot oil and repeat process
with other pieces of chicken.
Depending on the size of the
pieces, do not place more than 3-
4 in the pan at one time.
Overcrowding the pan reduces
the oil temperature, which
lengthens the cook time and
causes the object being fried to
soak up more oil than necessary.
Flip chicken and cook until
browned evenly. Cook until
internal temp reaches 165-175°F.
Place all the chicken on a plate
lined with clean, dry paper towels
to remove excess oil.
Gluten FreeMargherita Pizza
Yield: 1 Pizza, 6-8 slices
1½ cups Gluten-Free Flour
Blend
2 Tbsp nonfat dry milk
powder
1 Tbsp honey
1 tsp baking powder
¾ tsp salt
1 tsp xanthan gum
1½ tsp instant yeast
1 cup warm water
2 Tbsp olive oil, for dough
2 Tbsp olive oil, for pan
4 garlic cloves, minced
1 Tbsp fresh oregano,
chiffonade
1 Tbsp fresh thyme, minced
8oz fresh mozzarella
1
can
(28oz)
peeled
tomatoes, drained and crushed
½ bunch fresh basil
Mix all dry ingredients for
crust
except
yeast
until
thoroughly combined. Place ½
cup of dry mixture, warm water,
olive oil for dough, and yeast in a
small bowl. Stir to combine and
let sit for 30 minutes to activate
yeast. Add yeast mixture to dry
mixture in a stand mixer. Beat on
medium-high for 3 minutes.
Cover the bowl and let sit an
additional 30 minutes. Preheat
oven to 425°F. Drizzle olive oil for
pan onto a baking sheet. Using
wet hands press out crust until
desired thickness (12” circle is
recommended).
Let
rest
uncovered for 10 minutes. Bake
8-10 minutes until golden.
Remove from oven and top with
oregano, thyme, mozzarella,
tomatoes, and basil. Bake
additional 6-8 minutes (be
mindful of the basil, it might burn
if your oven is too hot).
Gluten-FreeWaffles
Yield: 6-8Waffles
2 cups Gluten-Free Flour
3 Tbsp sugar
1½ tsp baking powder
1 tsp pure vanilla extract
½ tsp fine salt
1 cup milk
½ cup vegetable oil
2 large eggs, separated
Preheat waffle iron. Whisk
together dry ingredients and
vanilla. In a separate bowl, whisk
together milk, oil, and egg yolks.
Beat the eggwhites until soft peaks
form. Pour milk mixture into dry
mix. Stir gently. Fold in egg whites.
Lightly brush iron with oil. Pour
batter onto iron and cook until
golden brown. Keep cooked
waffles warm by covering with
clean cloth or foil.
Good News - Broward Edition
40 February 2014
HEALTHY EATING
5 Easy Gluten-Free Recipes
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