GLUTEN FREE PIZZA SAUCE RECIPES

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GLUTEN-FREE FRIED CHICKEN RECIPE | SHAUNA JAMES AHERN ...



Gluten-Free Fried Chicken Recipe | Shauna James Ahern ... image

When I was teenager, my brother invited one of his friends over for dinner. His taciturn friend didn't say much through most of the evening. When my mother lay down a platter of golden-brown fried chicken on the table, however, he perked up. When he bit into a drumstick of juicy chicken and crisp crust, he grunted. And then he pounded the table. You don't need gluten to get that kind of reaction. Here's a fried chicken recipe sure to please even the most difficult member of your family.

Provided by Shauna Ahern

Yield 4 to 6 servings

Number Of Ingredients 16

1 quart buttermilk
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder 
Kosher salt and cracked black pepper
Kosher salt and cracked black pepper 
560 grams All-Purpose Gluten-Free Flour Mix, recipe follows
1 tablespoon smoked paprika
2 chicken breasts, each cut in half
2 chicken thighs
2 chicken legs
2 chicken wings
1/2 cup canola oil (you could also use grapeseed or vegetable oil)
400 grams millet flour
300 grams sweet rice flour
300 grams potato starch

Steps:

  • Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
  • Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir.
  • Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
  • Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.
  • Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken. 
  • Don't overcrowd the pan. You can always do this in two batches.
  • Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
  • Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F.
  • Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

CAROL FENSTER'S GLUTEN FREE PIZZA CRUST AND PIZZA SAUCE ...



Carol Fenster's Gluten Free Pizza Crust And Pizza Sauce ... image

Provided by Global Cookbook

Number Of Ingredients 19

1 Tbsp. dry yeast
2/3 c. sorghum flour*
1/2 c. tapioca flour*
2 tsp xanthan gum*
1/2 tsp salt
1 tsp unflavored gelatin pwdr (Knox)
1 tsp Italian herb seasoning
2/3 c. hot lowfat milk (110F)
1/2 tsp sugar
1 tsp extra virgin olive oil
1 tsp cider vinegar Extra rice flour for sprinkling
1 can (8 ounce.) tomato sauce
1/2 tsp dry oregano leaves
1/2 tsp dry basil leaves
1/2 tsp crushed dry rosemary
1/2 tsp fennel seeds
1/4 tsp garlic pwdr
2 tsp sugar
1/2 tsp salt Toppings of your choice

Steps:

  • *Available at health food stores or possibly on-line from Authentic Foods, Bobs Red Mill, Gluten-Free Pantry, Miss Roben's, and Ener-G Foods. Sauce:1. Combine all ingredients in small saucepan and bring to boil over medium heat. Reduce heat to low and simmer for 15 min, while Pizza Crust is being assembled. Makes about 1 c.. Crust:1. Preheat oven to 425F. In medium mixer bowl using regular beaters (not dough hooks), blend all ingredients on low speed. 2. Beat on high speed for 3 min. (If the mixer bounces around bowl, dough is too stiff. Add in water if necessary, one Tbsp. at a time, till dough does not resist beaters.) Dough will resemble soft bread dough. 3. Put mix on 12-inch pizza pan or possibly baking sheet (for thin, crispy crust), or possibly 11 x 7-inch pan (for deep-dish version) which has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings. 4. Bake pizza crust for 10 min. Remove from oven. Top Pizza Crust with sauce and your preferred toppings. Bake another 20-25 min or possibly till top is nicely browned. Serves 6 (1 slice per serving). This pizza garners national accolades because it's so similar to the real thing. Freeze the partially baked crusts (after first 10 min of baking) and you'll always be prepared. Pizza

Nutrition Facts : ServingSize 455 g, Calories 271, FatContent 8.68 g, TransFatContent 0.01 g, SaturatedFatContent 2.29 g, CholesterolContent 12 g, SodiumContent 2561 g, CarbohydrateContent 38.88 g, FiberContent 7.1 g, SugarContent 30.25 g, ProteinContent 14.49 g

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