Joel's Bread Loaf

Joel's Bread Loaf

Gluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free

To make a good tasting gluten and dairy-free bread made without yeast was a tricky thing to figure out. It turns out that Joel's Dinner Rolls, with a few modifications, works quite well. The most important thing to do is to get the right sized pan - a ONE pound loaf pan - which is very small. Larger pans simply will not allow the bread to rise.

Ingredients

Dry Ingredients

1/2 cup potato starch (not flour)

1/4 cup arrowroot flour

1/4 cup brown rice flour

1 cup tapioca flour

1/2 cup sweet rice flour (or white rice if you cannot find sweet rice)

1/2 cup almond flour/almond meal (really just finely ground almonds that look like a course flour)

3 tsp baking powder (gluten free)

2 tsp xanthan gum

1 tsp sea salt

Wet Ingredients

2 eggs

1/2 cup sunflower oil

1 cup + 1 tbsp rice milk

Method
Preheat oven to 350 degrees F.

In one bowl, whisk all the dry ingredients together thoroughly. Make a well (a hole in the middle).

In a separate bowl, mix the wet ingredients blending in the oil well.

Pour the the wet ingredients into the well of the dry ingredients and mix with a fork taking care that the oil does not separate from the eggs and milk. No need to over mix. The batter (not dough) should be very thick, slightly lumpy, and sticky.

Let the mixture sit for 10 minutes while the flours absorb the moisture, then stir a couple of times to ensure it is all still combined. The flour will have puffed up and the texture will change slightly.

Pour the batter into an ungreased, one pound loaf pan (no larger or it will not rise properly). Bake for about 35-40 minutes or until the sides and top are browning and a toothpick inserted in the center comes out clean.

Let the loaf cool for 10 minutes, then turn it out onto a rack to cool.

Lamb Cabbage-Less, Cabbage Rolls

Lamb Cabbage-Less, Cabbage Rolls
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

Everyone loves the inside of a cabbage roll, but not nearly as many enjoy the cabbage. So, why put the cook through the trouble of rolling the cabbage rolls? This recipe uses the flavour of cabbage, without the trouble.

These cabbage-less cabbage rolls are delicious, and have big bold flavour. Enjoy!

Ingredients

Filling

1/3 cup pine nuts

1 pound ground lamb

1 cup white rice, cooked

2/3 cup cilantro, finely chopped

1/2 tsp cumin, ground

1/2 tsp sea salt

1/4 cup apple juice

Freshly ground pepper

Cabbage Head (will only use a portion of it)

Sauce

2 tbsp shallots, finely chopped

2 tbsp olive oil

1 cup apple juice

1 28oz can of crushed tomatoes (gluten free)

Method

Toast the pine nuts in a dry frying pan over medium heat (about 5 minutes) until they are slightly brown and fragrant.

Put a large pot of water on to boil. This will be used to soften the cabbage leaves later.

In a large mixing bowl, add the toasted pine nuts, lamb, rice cilantro, cumin, salt, egg, apple juice and freshly ground pepper. Mix together, but do not over mix (the rolls will get heavy).

Tear off enough good cabbage leaves to line the bottom of a large covered casserole dish, and a second layer as well. Dip the cabbage leaves in the boiling water for 30 seconds to 1 minute, just long enough to soften the leaves. Place the first layer of cabbage leaves in bottom of the casserole dish.

Pre-heat the oven to 350 degrees F.

To make the sauce, in a large, deep frying pan, add the olive oil and cook over medium heat. When it's hot, add the shallots and cook until tender (about three minutes). Add 1 cup of apple juice and the crushed tomatoes, and cook until heated through.

Using your hands, form small logs of the meat mixture about 1 inch by 3 inches (about the size of the insides of a regular cabbage roll). Place these side by side on top of the layer of cabbage. Continue until all the meat is used up. Place a second layer of cabbage on top of the meat logs. Pour most of the sauce all over the top of the cabbage layer and down into the sides.

Cover the pan with the lid and cook for about one hour, or until the meat is cooked through. Let the rolls sit for 10-15 minutes after they come out of the oven. Discard the top layer of cabbage (unless someone wants it!) and serve right in the oven proof dish. Spoon some of the sauce over the cabbage-less rolls when serving them, and if you had any left over, heat it through and serve it too!

Penne with Pine Nut Pesto

Penne with Pine Nut Pesto
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

You just can't beat fresh pesto sauce on pasta for taste. With very little effort, you can make a wonderful sauce that not only smells and tastes great, but looks fabulous too. Have a look at the photo of the two sauces. Which would you rather eat; the fresh pesto on the left or the pre-package pesto on the right?

Ingredients
1 one lb package (455 grams) of rice penne

Sauce
2 cups of fresh basil leaves (1 large bunch), washed, stems removed and finely chopped
1/4 cup almond meal
1/4 cup pine nuts, finely ground
1/8 cup pine nuts, whole (for garnish)
2 cloves garlic, finely chopped
2 tbsp lemon juice
1/2+ cup olive oil
1/2 tsp sea salt
1/4 tsp freshly ground pepper
1-2 tbsp water to thin the paste

Method
Bring a large pot of water to a boil. Add 1/4 tsp olive oil (to help prevent the pasta from sticking) and the entire package of pasta. Cook only till al dente (firm, not mushy!) following the package directions.

Meanwhile, to make the pesto sauce, add to a blender or food processor the basil, almond meal, ground pine nuts and garlic and blend until creamy. Add the lemon juice and continue to blend. Finally, drizzle in the olive oil (or several small additions) while blending just until the mixture is creamy (you may not need all the oil). Add the sea salt and freshly ground pepper and blend a final time. Adjust the seasonings and thin with cold water if the mixture is still too thick.

When the rice pasta is cooked, drain it into a colander and rinse it with warm water to remove any starch. Return it to the pot and toss it with approximately 1 tbsp of olive oil while reheating it. Add 1/2 of the finished pesto sauce to the pot and toss again. Finally, portion the pasta into individual plates (about 4 dinner servings) top with a little more pesto sauce and some whole pine nuts.

Joel's Burger Buns

Joel's Burger Buns
Gluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free

These burger buns work great with Kim's Turkey/Chicken burgers. The are just the right size and don't get soggy! The secret is baking the batter in English Muffin rings!

Ingredients

Dry Ingredients

¼ cup potato starch (Not the beige, fine flour)

1/8 cup arrowroot flour

1/8 cup brown rice flour

½ cup tapioca flour

¼ cup sweet rice flour (or white rice if you cannot find sweet rice)

¼ cup almond flour/almond meal (really just finely ground almonds that look like a course flour)2 tsp baking powder (gluten free)

1 ¼ tsp xanthan gum

½ tsp sea salt

Wet Ingredients

2 eggs

1/3 cup sunflower oil

Little less than ½ cup rice milk

Method
Preheat oven to 400 degrees F and line a baking sheet with baking parchment. Place 5 or 6 English muffin rings on the baking parchment. You can lightly oil the rings with sunflower oil, or use a knife to remove them when they cool.

In one bowl, mix all the dry ingredients well.

In a separate bowl, mix the wet ingredients well, blending in the oil.

Combine the wet and dry ingredients together taking care that the oil does not separate from the eggs and milk. No need to over mix. The batter (not dough) should be very thick, slightly lumpy, and sticky. If needed, you can use a little more tapioca flour to make it manageable.

Let the mixture sit for 10 minutes while the flours absorb the moisture and rise (this is important), then stir a couple of times to ensure it is all still combined.

Fill each English muffin ring about 1/2 full (using up all the batter).

Bake for about 12-15 minutes, or until the tops just begin to brown, or a toothpick inserted in the center comes out clean.

After removing them from the oven, let them sit for 5-10 minutes, then carefully press them out of the rings. They do freeze nicely, but they only stay fresh for 2-3 days.

Rosemary Pecan Spice Cake

Rosemary Pecan Spice Cake
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

This is an unusual cake with amazing flavour. One sniff, and you will not be able to help yourself from trying it. Flour made from sunflower seeds, fresh rosemary and pecans give this cake it's distinctive flavour. Perfect with tea or coffee.

Ingredients
Dry Ingredients
3/4 cup sunflower seed flour
1 cup brown rice flour
1/3 cup potato starch (not flour)
3 tbsp tapioca starch
3/4 tsp xanthan gum (or guar gum)
3/4 cup sugar
1 + 1/2 tsp baking powder
3/4 tsp sea salt

Wet Ingredients
3 eggs
1 cup olive oil
3/4 cup rice milk
1 + 1/2 tbsp fresh rosemary, chopped very finely
1/2 cup pecan pieces
extra olive oil for the baking dish

Method
Pre-heat the oven to 350 degrees F. Oil a shallow, 9 inch baking dish (quiche pan, pie pan or fluted tart pan) with olive oil.

In a large bowl, sift all the dry ingredients together. Use a wire whisk to mix it more if it is not well combined. Make a well (hole in the center) and set aside.

In a separate bowl, whisk the eggs thoroughly, then add the milk, rosemary and olive oil (stirring after each addition).

Add the wet ingredients into the well of the dry ingredients, and gently combine them. Do not over stir the batter. Finally, fold in the pecan pieces until evenly distributed.

Pour the batter into the oiled pan, and smooth out the top. Bake 30-40 minutes, or until a toothpick inserted into the cake comes out clean.

Crispy Rice Chicken Fingers

Crispy Rice Chicken Fingers
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free This a great appetizer, but can also be used as a main dish if you are in a hurry. The smaller the chicken fingers, the less time they take to bake.

Ingredients
4 chicken breasts, cut into 1/2 inch, short strips
2 eggs, lightly beaten
1/4 cup rice milk

Breading
2.5 cups gluten-free, crispy rice cereal, crushed
1 tsp garlic powder
3/4 tsp basil
3/4 tsp oregano
3/4 tsp sea salt (optional)
1/4 tsp freshly ground pepper (optional)

**For a more bold flavour, add 1/2 tsp dry mustard

Method
Pre-heat the oven to 350 degrees F. Line two baking sheets (or large glass baking dishes) with baking parchment.

Mix well all the ingredients for the breading. Pour it into a shallow baking dish (like a pie pan). In a separate shallow dish, mix the 2 beaten eggs with the rice milk until well combined.

Dip the chicken strips, a few at a time, into the egg mixture first, then press the strips into the breading covering all sides. Immediately, place the chicken strips onto the baking parchment. Adjust the seasonings now if needed.

Bake for 10 minutes on one side, then test to see if it is done well enough to turn them over. Do not stir the chicken strips, or turn them over often, or the breading will get soggy. Cook another 5-10 minutes on the other side, or until the chicken strips are cooked through. Keep a close eye on the chicken strips as the degree of thickness will determine how quickly they cook.

For the last 2 minutes of cooking, turn the heat up to broil and brown one side. Again, be watchful as the rice breading can burn easily.

These chicken fingers go great with the almond satay sauce or homemade ketchup sauce for dipping.

Cream of Celery Soup

Cream of Celery Soup
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free

This soup has a wonderful, comfort-food flavour. In addition to the fresh celery taste, the sweet potato gives it body.

Ingredients
3 tbsp olive oil
1 cup finely chopped onions
2 tbsp tapioca flour
5 cups gluten and corn-free chicken broth or vegetable broth
4 cups celery, chopped
2 cups sweet potato, peeled and chopped
1 small yellow potato, peeled and chopped

1 cup rice milk
Freshly ground sea salt and pepper to taste

Method
In a large, heavy saucepan, over medium heat, heat the olive olive. Add the onions and garlic and cook until tender (about 4 minutes). Stir in the tapioca flour and continue stirring until it is fully absorbed. Add the broth, a little at a time stirring constantly. Add the chopped celery, sweet potato and yellow potato, and bring the pot just to boiling. Reduce the temperature and simmer until the vegetables are tender (about 25-30 minutes).

When the vegetables are tender, cool the soup enough to be able to use a hand blender to puree it. Alternatively blend the soup in batches using a regular tabletop blender (take care if doing this that the liquid is not too hot). After the soup is pureed, stir in the rice milk and heat until the soup is hot enough to serve. Do not boil the soup.

Season the soup with sea salt and freshly ground pepper (to taste) and serve warm.