GLUTEN FREE FISH AND CHIPS
Don't miss out on a classic! Learn how to make the best Gluten Free Fish and Chips with this tasty recipe. Tastes just like the original, maybe better!
Provided by Amanda Carlisle | AFewShortcuts.com
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- In a deep cast iron skillet, heat 3 inches of oil over medium-high heat until it reads 320°F on a deep-fat thermometer.
- Cut the potatoes into ⅛-inch slices and fry, parcooking the chips for 2 to 3 minutes. Place on paper towels to cool completely. Increase the temperature of the oil to 350°F and fry the chips a second time for 2 to 3 minutes, until golden brown.
- Don't have time, you can use frozen steak fries instead of fresh potatoes.
- In a medium bowl, mix together the gluten free baking mix, baking powder, 1 teaspoon of the kosher salt, and the Old Bay Seasoning. Add the egg yolks and beer and whisk until a smooth batter forms. Set aside.
- Pat the fish fillets dry with paper towels. If the fillets are large cut into 1-inch strips. Dredge the fish strips in the cornstarch and dip into the beer batter. Allow the excess batter to drip off and lower into the hot oil. Cook the fish for 3 to 4 minutes, until golden brown, and serve with tartar sauce.
Nutrition Facts : Carbohydrate 77 g, Protein 27 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 146 mg, Sodium 928 mg, Fiber 5 g, Sugar 4 g, Calories 455 kcal, ServingSize 1 serving
GLUTEN-FREE CHICKPEA GNOCCHI
How to make fluffy ricotta gnocchi that's also gluten-free? The secret is chickpea flour! These tender Italian dumplings are a cinch to make -- zero rolling, shaping or resting time required. It's great fun to pipe the dough into the pot; if you don't have a pastry bag, you can use a resealable plastic bag with the corner snipped off.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fill a large pot with water and salt generously. Tie a piece of butcher's twine tautly from one handle to the other across the center of the pot. Bring the water to a boil.
- Meanwhile, combine the ricotta, Parmesan, nutmeg, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chickpea flour and mix until just combined. The dough should be slightly sticky. Do not add any more flour or overwork the dough, as this will make it tough.
- Fit a large pastry bag with a large round tip, about 3/4 inch wide. Alternatively, snip one corner of a large resealable plastic bag with scissors to create a 3/4-inch-wide opening. Fill the pastry bag with the gnocchi dough; set aside.
- Melt the butter in a large saute pan over medium-low heat until foamy, 2 to 4 minutes. Continue to cook, swirling the pan often, until the butter is light golden brown, about 2 minutes. Add the sage and cook until the butter is toasty brown (similar in color to graham cracker crumbs) and the sage is crisp, about 1 minute more. Remove from the heat.
- Holding the pastry bag over the boiling water, lightly squeeze the bag to release a 3/4- to 1-inch piece of dough, then rub it across the string to "cut" it off. Continue until you have made about 15 gnocchi. Cook until they float to the top and are warmed through, 60 to 90 seconds. Do not walk away from the pot or overcook them; the lack of gluten in the chickpea flour makes them very tender, and they will fall apart if boiled for too long. Transfer to a serving bowl and cover with foil to keep warm. Continue with the remaining gnocchi dough (you will have about 4 servings).
- Spoon some of the butter and sage mixture over each bowl and serve warm.
GLUTEN-FREE FISH AND CHIPS
Whether you eat gluten-free or not, this will probably be one of the best fish and chips you've ever eaten. I know that's a bold statement, but I stand behind it. The Fries are extra crispy but fluffy inside. The fish is tender with a light and crispy, flavourful batter. Oh, and did I mention that it's gluten-free?
Provided by Chef Ben Kelly
Categories Main Course
Time 1h20m
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine 1 cup of flour, the baking powder, dill, salt, pepper and lemon zest. Mix well.
- Add the egg and soda water. Mix until fully incorporated.
- Put the batter in the fridge for 20 minutes before using it.
- Dredge the cut fish in the remaining flour, shake off any excess.
- Dip the fish in the batter, and fry two to three pieces at a time in a deep fryer or high-sided pot at 365°f. Fry for about 7 minutes, flipping halfway through.
- Serve right away.
- Wash the potatoes with a brush under cold running water.
- Cut the potatoes into rectangles about 2 cm (3/4 of an inch) wide and the length of the potato.
- Put the cut potatoes in a pot, and rinse with cold water until the water runs clear. Fill the pot with water, add a big pinch of salt, and bring to a boil on high heat.
- Cook the potatoes until they just start to break when poked with a fork.
- Drain the potatoes and spread them out onto a cooling rack. Let the potatoes sit for about 10 minutes.
- Fry the potatoes in batches on 325°f until they just start to turn golden brown. This will take between 5 to 7 minutes. Shake the excess oil off the fries and return them to the cooling rack. Allow the potatoes to cool to room temperature before frying again.
- Turn the heat up on the oil until it reaches 165°f.
- Fry the fries again for about 5 minutes or until a deep golden brown. Drain, and toss in a medium mixing bowl with a big pinch of kosher salt. Serve immediately.
GLUTEN FREE FISH FRY
Before going gluten free this is a recipe I used all the time, it was originally wheat flour and beer. Recently I tried it with gluten free all-purpose flour and club soda and it turned out great! Hope you guys enjoy this :)
Provided by NikkiNoo
Categories High Protein
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix the flour and the baking powder together, then add the club soda.
- Cut the fillets in half then season them with salt and pepper.
- Dredge the fish and then dip them in the batter.
- Fry the fish in oil at 350 degrees. Usually only takes about 4-5 minutes and I flip halfway through.
Nutrition Facts : Calories 272.6, Fat 1.6, SaturatedFat 0.3, Cholesterol 83.1, Sodium 157, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 37.7
GLUTEN-FREE CHICKPEA-FLOUR CHOCOLATE CHUNK COOKIES WITH PEANUT BUTTER AND OATS
Gluten-free cookie. The flour is entirely chickpea, with a touch of cornstarch. Great taste and texture, like better or gourmet cookies.
Provided by Robin Stauffer
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 45m
Yield 28
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease 2 baking sheets.
- Beat butter, brown sugar, egg, peanut butter, and vanilla extract together in a bowl until smooth. Mix chickpea flour, cornstarch, baking powder, and salt in a separate bowl; add to butter mixture and mix thoroughly into a cookie dough. Fold chocolate, oats, and nuts into the dough.
- Chill dough in refrigerator for at least 15 minutes.
- Roll cookie dough into heaping tablespoon-sized balls and arrange on the prepared baking sheets.
- Bake in preheated oven until golden brown, 10 to 13 minutes. Let cookies cool on baking rack for 2 to 3 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 18.5 g, Cholesterol 21.4 mg, Fat 10.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 127.2 mg, Sugar 12.7 g
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