GFCF Diet Support Group
Autumn Days

October Recipes 2010

.............. Chow Mien .. .Egg-Free Brownies .. . Sausage Potato Kale Soup . .












































Egg-Free Brownies – When this recipe showed up in Guideposts magazine, three different people sent it to me. It was the first brownie I made egg-free that turned out. Though good by itself, this brownie really shines when dressed as a sundae with sliced fruit and GFCF “ice cream”.

¾ c canola oil
¾ c honey
1 ¼ c Nature’s Promise Original or other GFCF Rice Milk
¼ c flaxseed meal
2 tsp vanilla
1 ½ c brown rice flour (recommend Bob’s Red Mill)
½ c amaranth flour
1 c Hershey’s or other GFCF cocoa powder
1 tsp baking soda
¾ tsp sea salt
2 tsp Rumford or other GF baking powder
1 c walnuts, finely minced (I used almonds)
½ c Enjoy Life or other GFCF chocolate chips

Preheat oven to 350 and grease (GFCF) 9x13 baking dish. Combine oil, honey, rice milk, flaxseed, and vanilla in order and mix one minute on medium-high speed. Gradually add flours and cocoa powder in order; mix one minute on medium-high speed, scraping bowl occasionally. Add baking soda, salt, and baking powder in order; mix on high speed for one minute. Stir in nuts and chocolate chips. Mix well but do not over mix.

Pour into pan. Bake 17 to 20 minutes. Set pan on cooling rack for one hour. Serve chilled with ground walnuts and fresh strawberries on top.


<return to top>
























































































Chow Mien – (Adapted from More-with-Less) We think the texture and flavors of this recipe are far superior to the canned version – and even better than take-out. Best of all, if you do the chopping ahead of time, this comes together quite quickly.

1 TBS fresh ginger, chopped (or ¼ tsp powdered ginger – I think the fresh is worth the effort!)
1 tsp sugar
3 TBS cornstarch
5 TBS San-J or other wheat-free tamari sauce
¾ c Nature’s Promise or other GFCF broth or stock
1 TBS oil (or more)
1 lb pork, beef, chicken, or shrimp, cut in thin slices (we like it with chicken)
2 c onions, sliced lengthwise
3 c celery, sliced diagonally
¾ c mushrooms (I usually use more than this – about 8 oz)
3 c fresh bean sprouts
Cooked rice

Cut and chop all ingredients before beginning. In a small bowl, combine ginger, sugar, cornstarch, tamari, and broth; set aside. In a large skillet, heat oil. Add meat and stir-fry just until done. Using a slotted spoon, remove meat from pan and keep warm. Stir-fry vegetables, adding oil if needed, starting with onions and adding the next vegetable every 1-3 minutes until all vegetables are crisp-tender. Return meat to pan and pour in sauce. Cook just until sauce thickens. Serve over rice.


<return to top>




























Sausage Potato Kale Soup – Our family wasn’t terribly fond of kale – until we tried this soup. It is full of flavor, super quick, and a perfect match for a chilly night!

1-2 tsp olive or other cooking oil
1 pound Shady Brook Farms or other GFCF Sweet Italian Turkey or Chicken Sausage Links
1 onion, chopped
4 garlic cloves, cut into thin slices (I minced for speed)
1 quart Nature’s Promise or other GFCF chicken broth
2 c water
1 ½ pound potatoes, cut into ¼-inch pieces (I don’t peel)
Pinch dried red pepper flakes
¼ tsp fresh-ground black pepper
1 bunch kale, stems removed and leaves shredded

In a large pot, heat oil over medium-low heat. Remove sausage from casings. Cook and stir sausage, garlic, and onion until sausage is browned and onion is tender. Add water and broth and bring to a boil. Add potatoes and seasonings and cook, partially covered, for 2-3 minutes. Add the kale and return to a simmer for 6 minutes or until potatoes and kale are tender.


<return to top>





















Mustard Chicken – Thanks to Diane for sharing this flavorful variation on chicken tenders. Chicken breasts, cut into slivers to create tenders Giant brand or other GFCF yellow mustard Red Robin Dust or other GFCF seasoning salt Dredge chicken in mustard, coating both sides. Lay them in a deep fryer basket. Season generously with seasoning salt. Fry about 10 to 15 minutes or until cooked through.




<return to top>
































Quick Fried Rice – Thanks to Priya for sharing this GFCF-friendly version of fried rice.

½ c uncooked rice uncooked (Priya recommends Basmati rice)
1 bunch chopped spring onions (whites and greens separately)
1 TBS olive oil (I use olive oil)
½ c cabbage, chopped
½ c carrots, chopped
1 tsp sugar
Salt to taste
2 tsp wheat-free Tamari or other GF soy sauce
1 tsp pepper

Cook rice as per directions. (Usually a ratio of 1:2 of rice to water in a electric rice cooker works for Basmati rice). Set aside. Sauté whites of spring onions in a pan with oil until transparent. Add cabbage and carrots and cook until slightly tender. Add sugar, salt, and tamari. Continue cooking about five minutes to blend flavors. Stir in cooked rice and pepper. Garnish with remaining spring onions.





<return to top>






















Potato Bread Rolls – Priya also shares this favorite comfort food. See the tips at the end for ways to vary the recipe to suit your family’s tastes.

4 slices GFCF bread (I use bread made from Bob’s Red Mill Bread Mix)
2 medium gold potatoes
½ tsp salt
½ tsp pepper
½ tsp red chilly powder (optional)
½ tsp chopped coriander leaves (optional)
1 c water
Oil to deep fry

Boil the potato until cooked either in a microwave or on the stove. Peel and mash well. Add the salt, pepper, chilly powder and coriander leaves and mix well into the mashed potato mixture. Roll the potato mixture into roughly four parts. Roll each part into a ball and then extend the shape (kind of like a hotdog). Set aside.

Pour water into a separate flat pan. Take a slice of GFCF bread and dip it completely in the water. Wait for 2-3 seconds, then immediately take it out and quickly squeeze out all the water. Remove the harder bread crust sides. The bread slice will become soft and pliable.

Take one potato ball and use the softened slice of bread to cover it completely. Use your wet fingers to shape the slice so it completely covers the potato ball and the ball is no longer visible. Repeat with remaining bread slices.

Deep fry all the ball-bread slice combinations until they turn golden brown. Enjoy with your favorite GFCF ketchup!

TIP: Once you are familiar with the above, you can vary this recipe as you like by changing the spices or by adding other vegetables. This is a good way to ‘hide’ vegetables. Cooked carrots, peas, beans and cauliflower are all good vegetables to use in this recipe with the potato mixture either individually or together.





<return to top>