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a stack of gluten free bourbon blondies

Bourbon Blondies

a stack of gluten free bourbon blondiesI have an old friend who, while we were in fashion school (what were we thinking?), would tell me “Button down, hang up!” whenever she saw my closet, which was really just a pile of clothes that didn’t fit on the maybe 2 feet of closet rod space.

She was probably the first person from outside of my family to know just how much I hate folding laundry. (I should have realized that it takes less energy to hang everything up, but I was young and stupid). I don’t mind the washing, but the folding. Ugh.

These blondies were born from my hatred of laundry. Really. I was going to mix myself a whiskey sour and watch Amelie for the gazillionth time while I folded laundry. I was. I swear.

But, when I opened the bottle, I was inspired to bake. I tried to talk myself out of it.

It didn’t happen. I didn’t even make that whiskey sour. I rounded up some ingredients and started mixing.

These babies are potent. I wouldn’t recommend eating the batter with a spoon. Well, maybe I would. Depends on the day you are having. And just how badly you want to avoid doing laundry.

Bourbon Blondies
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 12
The alcohol does cook out leaving behind a strong whiskey flavor. DO NOT use cheap booze, or your blondies will taste like college. You will get a hangover thinking about it.
Ingredients
  • 80 grams sweet white sorghum flour
  • 75 grams brown rice flour
  • 50 grams sweet rice flour
  • 50 grams tapioca starch
  • 15 grams ground flax
  • 2 sticks (226 grams) butter, melted
  • 435 grams (2 cups) brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 1/2 cup bourbon (Or dark rum)
  • Pinch salt
Instructions
  1. Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and grease the paper.
  2. Whisk together flours & salt, set aside.
  3. Mix melted butter with brown sugar – beat until smooth. Beat in eggs and then vanilla.
  4. Add bourbon.
  5. Stir in the flour.
  6. Pour into prepared pan. Bake at 350°F 30-35 minutes. The center should be set, but you do not want to over bake them.
Notes

Want to use an all purpose blend? Use 270 grams flour (2 1/4 cups) (I like Jules’ Nearly Normal flour. If you can’t find that, use the King Arthur GF all purpose flour and 1 teaspoon of xantham gum). Let these cool before you cut them. When they are hot, they will just fall apart. Your patience will be rewarded.

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Socca Gluten Free Chickpea Crepe

Socca with sage brown butter

Socca Gluten Free Chickpea CrepeThis is winning. Crunchy & creamy. Smoky & herby. A giant plate of yum. And it is fairly healthy, naturally gluten free and French. Maybe it is good because it is French (call it Farinata or Popodum and it just isn’t going to be as delicious). And, it is healthy. The whole recipe has about 1200 calories (until you add the butter) and makes about 6 servings.

Somehow when I was in Nice I didn’t eat this. I didn’t learn what this was until last summer and I didn’t make it for the first time until February. And then I let the chickpea flour hide in the back of my cabinet until I found it during my spring cleaning.

Socca cut in squaresNow, I know some purists will tell you to eat it plain. And that is all fair and good. The flavor of the chickpeas stands out. Have a glass of white wine and munch on this on your porch while chatting away with an old friend. The next time you make it, have it for dinner with sage brown butter. Or hummus. Or feta and roasted peppers. If you can’t have beans (I’m looking at you, Dad), make it with quinoa or millet flour. Maybe even buckwheat. Skillet crepes. From the oven. Smoky. Crispy. Simple.

Oh, and make sure you use the French name, Socca. You will sound sophisticated that way.

Socca with sage brown butter
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Recipe Type: Side
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Serves: 6
This is a traditional Provencal (or Italian) dish. This is the result of experimenting with various methods and seasoning. I took a cue from David Lebovitz and added cumin.
Ingredients
  • 250g (2 cups) Chickpea (garbanzo/gram/besan) flour.
  • 2 – 2 1/2 cups water
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 tablespoon + 4 tablespoons olive oil
  • Sea salt for topping
  • 4 tablespoons butter
  • 2 tablespoons chopped fresh sage
Instructions
  1. Whisk together chickpea flour, 2 cups of water, salt, cumin and 1 tablespoon of the olive oil until smooth. If the batter is too thick, add more water.
  2. Heat oven to 500 degrees farenheit with rack as high as it will go.
  3. Put 1 tablespoon olive oil in a seasoned cast iron skillet and heat in the oven for 5 minutes.
  4. Once skillet is hot, remove it from the oven and pour in about 1 cup of the batter.
  5. Put it in the oven and turn the temperature to broil (high broil if your oven has it). After about 5 minutes, the socca will be dry around the edges and will have started to blister and get dark in places. Remove it from the oven, it should come right out. If it still stuck, give it a few more minutes.
  6. Repeat this step until each socca is cooked. Sprinkle cooked socca with sea salt.
  7. Once socca are cooked, melt butter in a heavy bottomed skillet. Add sage once melted. Cook until the butter is turning brown and smells fragrant and nutty.
  8. Drizzle over socca when served.
Notes

Your batter should be pretty thin, if it is too thick, add more water. You want it to be about the consistency of crepe batter, maybe a little thinner.

Be creative here, the gluten isn’t what holds these together, so any strongly flavored, whole grain flour should work. Also, you can add herbs directly to the batter if you would like.

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gluten free frybread on a plate

Frybread and local sausage

gluten free frybread on a plateThis is one of those times where I make something that I had never eaten a glutinous version of and hope to goodness that it still tastes yummy. I saw a similar recipe on Jamie Oliver’s website and thought that it looked delicious. I made fry bread. And it was good. Not as good cold and left over as it was fresh out of the frying pan. But it was still delicious. It has a smorgasboard of flours. Mainly, because that is what is in my kitchen. 15 kinds of flours and about a half cup of an all purpose blend.

I also needed something to eat with the andouille sausage that I picked up at the University of Illinois’ Meat Sales Room. If you are ever in Champaign on a Tuesday/Thursday afternoon or a Friday morning, I highly reccomend you go grab yourself a bit of what ever it is that they have fresh that day. If you live near a university with an agriculture school, you might be lucky enough to have something like this too. The sausage got rave reviews at our memorial day cookout, and sliced it complimented this fry bread well.

Now, go make this super easy bread to accompany whatever it is that you are eating tonight.

Frybread
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Recipe Type: Entree
Author: Mary Fran Wiley
A whole grain frybread that has a smoky flavor, even if you make it in a skillet.
Ingredients
  • 5 oz ground flax seeds
  • 3 oz sorghum flour
  • 3 oz brown rice flour
  • 2 oz buckwheat flour
  • 1 oz sweet white rice (glutinous rice) flour
  • 5 oz corn starch
  • 5 oz tapioca starch
  • 1 T baking powder
  • 1 T coriander (optional)
  • 1 t cumin (optional)
  • 1 t salt
  • 1 teaspoon honey (optional)
  • 1 cup water (you may not need it all, or you may need more – this is just how much I used)
Instructions
  1. Whisk dry ingredients together to create a uniform powder.
  2. Add the honey, if usuing. Mix in water 1/4 cup at a time just until you have a dough that is similar to a sticky play dough. Knead it to make sure that it is well combined. Let rest so that the water is absorbed by all the grains for about 10 minutes.
  3. Divide the dough into six balls and press into pancake shapes between your palms. They should be 1/4 inch thick.
  4. Cook in a hot skillet that has been lightly oiled, or cook on a grill for about 3 minutes per side.
  5. Keep warm until all are cooked and enjoy promptly.
Notes

Do not substitute the flax, it is the binding agent. It is also very good for you.

If you need to bake by volume, use 2 cups of an all purpose or whole grain flour blend. The absorption rate may differ, so you may require more or less water than I needed.

I served mine with grilled andouille, a yogurt sauce, lentils and feta, but any spicy topping will be delicious.

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Sweet & Hot Chicken Thighs

When I am not baking (which, in preparation for this month’s gluten free ratio rally, I have been doing each night), I am usually cooking something delicious for dinner before I do things like design gluten free flour reference charts and illustrate children’s books.

I saw chicken thighs while out grocery shopping and decided that I had to make something with them. I don’t buy meat often because it is just me eating it, and it just feels like too much hassle. But the chicken was calling to me.

I also had some University of Illinois honey (so famous that it made the Colbert Report) that I got as a Christmas gift and it was beginning to crystallize, so I knew I was going to make a hone chicken thigh.

And really, what good is chicken without sauce? No good. And since eating mayo is not so good for you, I blended it with yogurt & cilantro for a refreshing, tangy dipping sauce.

Sweet & Hot Chicken Thighs
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Recipe Type: Entree
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 7 mins
Total time: 12 mins
Serves: 4
Ingredients
  • 1/2 cup honey
  • 2 T cider vinegar
  • 1 1/2 t chili powder
  • 1/2 t cayenne
  • 1 t granulated garlic
  • 8 boneless, skinless chicken thighs
  • 1/4 c plain Greek yogurt
  • 1/4 c canola mayonnaise
  • 1/2 c chopped cilantro
  • salt & pepper
Instructions
  1. Turn on broiler and prepare broiler pan.
  2. Whisk together the honey, vinegar, chili powder, cayenne, garlic and salt & pepper to taste.
  3. Brush chicken thighs with sauce and place under the broiler.
  4. After 5 minutes, turn over and brush with sauce. Return to oven.
  5. During this time, whisk together mayo, yogurt, cilantro and salt & pepper to taste.
  6. Take them out, turn them over and brush with sauce again.
  7. After 1 minute turn and brush the thighs one last time.
  8. Return to oven for 1 minute.
  9. Serve with a dallop of yogurt sauce on the side.
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Review: On A Stick

On A Stick CoverI love cookbooks. I love cookbooks even better when they are filled with amazing photos. I love them the most when there are recipes that are inherently gluten free or require simply choosing one’s ingredients carefully. This is one of those books. Now, if you want to make the fried chicken & waffles on a stick, you are going to have to do some thinking & planning, but for most of the recipes, they were either inherently gluten free or could be made gluten free by using a gluten free equivalent (bread crumbs, soy sauce, etc.).

Orange Beef on a stickIn the introduction of the book, On a Stick, the author (food blogger & photographer Matt Armendariz) states that food just tastes better on a stick. And judging by just how fast the food that I made out of his cookbook for a party this weekend dissappeared, he was right.

For the most part the food in this book is fun and inventive. And the recipes are simple. I made 2 things out of the book for a meat-themed party on Saturday, and as I was frying my orange beef on a stick, people were taking them before I could even get the sauce on them.

I am sure part of the flavor success was the $15/lb flank steak that I used for the meat skewers, but really the sauce made the meat sing. It was orangey & soy-y in the right proportions and made my mouth sing. And it made all the boys drool. I might even make it off the stick (gasp!) as a dinner partner with rice.Grilled fruit salad

I also made the grilled fruit, although that failed and the fruits fell off the stick. But the mint-lime syrup was delightful and I ended up with a grilled fruit salad. Yum!

And yes, there is even a cake pop recipe in this book. Although, I am waiting for an excuse to make the sangria on a stick (maybe it will work in my Zoku….) and the margarita jello shots on a stick. I should stop myself now, because there are so many more recipes that I want to try.

Although I received a free copy of this book to review, I would definitely say that it is a keeper and great addition to my cookbook collection.

Girls eating orange beef on a stick

Jar of dulce de leche

One ingredient caramel sauce

Jar of dulce de lecheI was on TV this morning, and I have to tell you, I sure did feel special. I cooked until 1 am last night and packed everything up and at 6:00 this morning I was on my way to the TV station.

I was going to make my 5 minute sauce, but I didn’t have a hot plate. I also didn’t have a lot of food laying around that I could whip up into something fabulous. But, I was itching to try something I have seen on the internet. And, the possibility of exploding food is always exciting. So this, is mostly a guide and a reference point for when I post me crepe recipe tomorrow, you can know (and maybe already have made) this amazing filling.

This is a great way to experiment using an ingredient that you probably only have around because you were making some retro cake or Alton Brown’s Stovetop Mac & Cheese.

Now, go boil some water and make some of the most delicious caramel sauce you have ever had. And watch the video of me explaining it on TV.

One ingredient caramel sauce
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Recipe Type: Dessert
Prep time: 23 mins
Cook time: 3 hours
Total time: 3 hours 23 mins
Serves: 8
The easiest caramel sauce (Dulche de Leche) that you will ever make.
Ingredients
  • 1 14oz can of sweetened condensed milk (Eagle Brand is gluten free)
Instructions
  1. In a large pot, bring enough water to cover the can to a boil.
  2. Shake the can well.
  3. Carefully submerge it in the water using tongs.
  4. Check back regularly to make sure there is enough water to cover the can. If water level is getting low, just add more water.
  5. Once you have boiled for 3 hours, turn off the heat and leave the can in the water.
  6. Let the can cool in the water.
  7. When you open the can, you will have delicious caramel sauce.
Notes

If you let the water level get lower than the can, you run the risk of the can exploding. So keep an eye on the pot.

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Five minute sauce

This is a go-to answer for dinner chez moi. I am frequently not home until after 7pm and by then, I am usually so hungry that any bag of chips in my apartment is not safe. And there are nights I want a real meal and I just have to rush out the door. Since I eschew (mom, be proud that the education you paid for causes me to use pretentious vocabulary) food that comes already prepared this sauce is key. I tried buying some jars of sauce this winter because I was so busy and I was so disappointed. All of them were missing something. And I will be frank, spending $8-$12 to get my hands on a decent jar of sauce just doesn’t make my budget happy.

It can be adapted to what you have on hand and it cooks while your pasta is boiling. This sauce makes it so that I do not ever have to buy sauce in a jar ever again. Even when all I have time for is boiling noodles.

 

Five minute sauce
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Recipe Type: Sauce
Author: Mary Fran Wiley
Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Serves: 4
A sauce that cooks while your pasta boils.
Ingredients
  • 3 Tablespoons Olive Oil
  • 1 clove garlic
  • 1 red chili
  • 1/4 cup dried basil*
  • 1 large sweet pepper
  • 1 can diced fire roasted tomatoes
  • Salt & pepper to taste
Instructions
  1. Boil water.
  2. Peel & chop your clove of garlic. Chop your chili & remove the seeds. Dice your pepper.
  3. In a second pot, over medium heat, pour in the olive oil.
  4. Add the garlic and let it cook until it is aromatic (about one minute).
  5. Add the chili and the basil*. Cook for 30 seconds.
  6. Add the can of tomatoes (using all the liquid) and the pepper.
  7. Add salt & pepper to taste.
  8. Cook over medium-low heat until pasta is ready.
  9. Drain pasta and toss with sauce.
Notes

If you have fresh basil, use about 1 cup chopped. Chop the stems too, but keep them separate. Toss the stems and about 1/4 of the leaves in where I indicated adding the basil and stir the rest in about 30 seconds before the sauce is finished.

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Meatless Monday: Onion Gallette

Let me qualify this recipe by saying that I really hate food that comes in packages, already mixed up. But, when you are sick, you just need easy. So, I cheated. I used a mix. I have a cold and I didn’t want to slave away over the stove. I wanted to assemble and toss in the oven. This recipe is the result of one of those I have nothing to eat but lots of food moments.

I am calling this a gallette because it sounds fancy. It could have been a flat bread, a pizza or a tart. By calling it a gallette, I elevated it into more than a 5 minute sick meal. It became French.

Caramelized Onion & Ricotta Gallette

[box]I find that my pantry tends to have some items that many people don’t keep around – I caramelize onions in large batches and keep them in the fridge, I happened to have made ricotta last week with my mom and I have some decent size herb plants that I picked up last weekend. But, let this recipe serve as an inspiration to you, let it be an outline for how to throw together an easy dinner.[/box]

  • 1 package Chebe Pizza Crust
  • 2 eggs
  • 2 T olive oil
  • 1/8-1/4 cup water
  • 1/2 cup ricotta
  • 1 cup caramelized onions
  • 1 T chopped fresh sage
  • 2-3 sprigs fresh thyme
  • 1/4 cup shredded mozzarella

Preheat the oven to 400. Mix eggs, Chebe mix and oil. Add water until the dough comes together into a ball. The dough will stand up to rolling and will no longer be crumbly. I used 1/8 cup. Roll the dough out on a greased baking sheet into 1/4″ thick sheet and a round-ish shape. Perfection is unnecessary, that is where this recipe gets its charm.

Spread the ricotta in a nice thick layer, leaving about 2-inches around the edge. Next, spread a nice thick layer of caramelized onions. Sprinkle with the mozzarella and herbs. To finish, fold up the edges so that they overlap the filling.

Bake 20-30 minutes. The crust doesn’t get too golden looking, so when the cheese looks good and done the crust is probably done too.