https://meaningfuleats.com/gluten-free-chicken-and-dumplings/#wprm-recipe-container-32671
Gluten-Free Chicken and Dumplings (with Bisquick!) – Meaningful Eats
Reply
Gluten Free Bagels
BAGELS
…USE ALMOND FLOUR!
When mixed with melty cheese and baking powder, this nut flour bakes up into bagels that have just 3 grams of carbs each. Top with everything bagel seasoning for extra mmm!
TO DO: Heat oven to 400°F. In bowl, microwave 11/2 cups shred- ded mozzarella and 1/4 cup cream cheese 1 min. Stir well; whisk in 11/2 cups almond flour, 1 egg and 1 Tbs. baking powder. Knead until dough forms. Form into 6 bagels. Bake 12-15 min. Make 6 servings
Credit: C. A. from work
Media Australia, Food
Dragon Con Apple Pie Moonshine
A favorite at Dragon Con, with a special secret ingredient to jazz it up a bit.
Ingredients
- 64 oz Apple Juice
- 64 oz Apple Cider
- 400 ml Ever clear (190 proof)
- 200 ml flavored whiskey or schnapps
- ¼ cup brown sugar
- 3 cinnamon sticks
- 1 vanilla bean
Directions
Combine ingredients in a large stockpot and story to dissolve the sugar. Simmer 1 to 2 hours over low heat until the spices are fragrant. Do not boil.
Cool to 170°F and ladle into clean mason jars. Seal jars and rest in a cool, dark cupboard or refrigerate. Keeps several weeks.
Serve warmed, or over ice.
How To Make The BEST Potato Salad (Recipe) – A Spicy Perspective
Greek Lemon Potatoes | RecipeTin Eats
Easy Cheesecake Shortbread Bars | Buttermilk by Sam
Gluten-Free Shortbread Cookies – Snixy Kitchen
Ruby Port Wine Cheese Recipe|Recipe for Wine Cheese|Somerset Ridge Vineyard
Bananas Foster (traditional)
Serves 2-4
Ingredients
- 3 Tbsp. pecans
- 4 Tbsp. unsalted butter, cut into pieces
- ¼ cup (packed; 50 g) dark brown sugar
- ½ tsp. ground cinnamon
- ¼ tsp. ground cardamom
- ½ tsp. vanilla extract
- 2 bananas, halved lengthwise, then crosswise
- Kosher salt
- 3 Tbsp. dark rum (80–100 proof)
Preparation
Preheat oven to 325°. Toast 3 Tbsp. pecans on a small rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 10–12 minutes. Let cool, then coarsely chop.
Heat 4 Tbsp. unsalted butter, cut into pieces, ¼ cup (packed; 50 g) dark brown sugar, ½ tsp. ground cinnamon, and ¼ tsp. ground cardamom in a medium skillet over medium-high, whisking constantly as the mixture bubbles, until butter is melted and incorporated, about 1 minute. Add ½ tsp. vanilla extract and cook sauce, continuing to whisk, until slightly thickened, about 30 seconds.
Arrange 2 bananas, halved lengthwise, then crosswise, cut side down, in pan and cook, shaking pan occasionally, until lightly browned, 30–60 seconds. Using tongs or a small spatula, turn bananas over and sprinkle cut sides with kosher salt. Cook, shaking pan occasionally, until bananas are browned and coated in sauce, 30–60 seconds. Remove from heat.
Drizzle 3 Tbsp. dark rum (80–100 proof) over bananas and sauce. Using lighter, carefully ignite sauce and flambé, shaking pan occasionally, until flame goes out.
Top with scoops of vanilla ice cream and scatter pecans over.
Source: https://www.bonappetit.com/recipe/classic-bananas-foster
Easy Gluten-Free Irish Soda Bread
Easy Gluten-Free Irish Soda Bread Recipe. Made with gluten-free flour, buttermilk, an egg, and a little sugar. Raisins and caraway seeds optional!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Ingredients
3 cups Bob’s Red Mill 1:1 Gluten-Free Flour Blend, (see note) (15 ounces / 425 grams)
⅓ cup granulated sugar (2 ½ ounces / 70 grams)
2 teaspoons baking soda
1 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold butter, cut into 4 pieces (2 ounces / 56 grams)
½ cup raisins
2 teaspoons caraway seeds
1 cup buttermilk, plus additional as needed (8 ounces / 226 grams)
1 large egg, whisked (about 2 ounces / 56 grams out of shell)
Instructions
Preheat oven to 375℉. Line a rimmed baking sheet with parchment paper.
Whisk gluten-free flour, sugar, baking soda, baking powder, and salt in a large bowl. Mix in cold butter with a pastry cutter or your fingers until no large pieces of butter remain.
Add buttermilk and egg. Stir until a dough forms. Stir in raisins and caraway seeds.
If the dough seems dry, add additional buttermilk, one tablespoon at a time until dough holds together.
Lightly dust your counter with gluten-free flour. Knead the dough a few times until it holds together. Then pat it into a round. Transfer the dough to the prepared baking sheet. Cut a cross into the top of the loaf with a sharp knife. Doing this helps the loaf to rise.
Bake until center is set and loaf is golden brown, about 45 minutes. If loaf gets too dark before the center is baked, cover with foil.
Store leftover bread on the counter. Loaf keeps for up to three days but tastes best the day it's baked.
To Freeze: Let bread cool. Cut into slices. Place a piece of parchment paper between each slice. Freeze in a freezer bag or container for up to three months.
Recipe Notes
Gluten-Free Flour
Replacing the gluten-free flour with a different flour can change the texture of the bread. If your mix does not include xanthan gum, add ½ teaspoon to the flour blend and whisk together with the flour before using.
Easy Gluten-Free Irish Soda Bread Recipe