GLUTEN FREE EASTER BREAD
Gluten Free Easter Bread, also known as Paska, has been a part of my family's Easter tradition for years. A sweet bread, with orange and lemon zest, topped with icing. What's not to love?
Provided by Jeanine Friesen
Categories Gluten Free Bread recipes
Time 33m
Number Of Ingredients 19
Steps:
- Zest the orange and lemon into a large glass measuring cup. Squeeze the juice from half of each fruit into the measuring cup as well. Add enough milk to make 1 cup (250 ml) total liquid. Heat in the microwave for 30 seconds, just to warm it up slightly. Stir. Add the oil and eggs and whisk to combine. Set aside.
- In the bowl of a stand mixer, use the paddle attachment to whisk together the brown rice flour, millet flour, tapioca starch, sugar, powdered milk, yeast, xanthan gum, and salt.
- With the mixer running on low, pour the wet ingredients into the dry ingredients. Turn the mixer up to medium speed, and beat for 2 minutes.
- Grease a muffin tin with butter or oil. Scoop the dough into the prepared pan. I use my large cookie scoop, dipped in water, to do this easily. Divide the dough between the muffin cups, I got between 11 & 12, depending on how big I made the buns.
- Dip your finger in water to smooth the tops of the buns.
- Place the buns in a warm, draft-free area to rise for 30-45 minutes. I like to turn the oven on to the lowest temperature, just so it warms up in the oven, before turning the oven off, and placing the buns inside to rise.
- Bake the buns in a preheated 350 degree F (176 degree C) oven for 18-20 minutes. Because of the higher sugar content, the buns will brown quite a bit when baking. If you notice them browning too much, you can cover the top loosely with foil.
- Once buns are finished baking, remove them from the muffin tin and place them on a wire cooling rack to cool completely. Frost them before serving.
- Beat together the Confectioners' sugar, butter, and orange juice until smooth. Spread on top of the buns before topping with sprinkles or shredded coconut. (optional)
GLUTEN-FREE FRIED CHICKEN
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
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.
GLUTEN-FREE CHICKEN NUGGETS
My 2-year-old was diagnosed with Celiac. After experimenting with several failed chicken nugget recipes, I finally came up with one the whole family loves. This is a mild-tasting chicken nugget designed for a 2-year-old. Some additional seasoning added to the Chex® should give it a more 'grown up' flavor.
Provided by Lacy Thon
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
- Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.
- Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack.
- Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
- Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 326.3 calories, Carbohydrate 24 g, Cholesterol 178.8 mg, Fat 8.6 g, Fiber 0.9 g, Protein 36.4 g, SaturatedFat 2.3 g, Sodium 249.4 mg, Sugar 1.7 g
GLUTEN FREE BREADED CHICKEN
Make and share this Gluten Free Breaded Chicken recipe from Food.com.
Provided by Ilmar Simanovskis
Categories Chicken Thigh & Leg
Time 50m
Yield 10 pieces, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- combine all dry ingredients into a large bowl.
- whisk milk and egg into a separate bowl.
- dip each chicken thigh in the milk mixture and then into the dry mixture.
- place on a lightly greased baking sheet.
- place in oven at 350 F for 30 minutes.
GLUTEN-FREE WHITE BREAD
Dan Lepard's uses psyllium husk in his recipe for gluten-free bread. It turns out kinda like a french loaf. Hands down the best GF bread I've ever had.
Provided by thejoybird
Categories Yeast Breads
Time 55m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 13
Steps:
- Put the dry ingredients in a bowl.
- whisk the liquid separately.
- then mix the two really well for a minute, until they come together into a soft dough.
- Leave for an hour.
- Then, using a lightly oiled worktop and hands,
- Shape into rolls or into a baton for a tin loaf.
- Cover and leave for an hour and a half, until almost doubled.
- Gluten-free dough doesn't have spring, so a very hot oven helps -
- 245C (220C fan-assisted)/475F/gas mark 9.
- Brush the top of the dough with oil and
- bake for 25 minutes (rolls) or 50 minutes (large tin loaf).
- Remove from the oven, and from the tin or tray.
- Leave to cool on a wire rack, covered with a cloth
- this helps keep the bread soft.
Nutrition Facts : Calories 126.7, Fat 2.4, SaturatedFat 0.4, Cholesterol 0.7, Sodium 200.9, Carbohydrate 24.4, Fiber 2.3, Sugar 1.5, Protein 2.7
AIR FRYER GLUTEN-FREE FRIED CHICKEN
This is a simple air fryer recipe in the Midwestern style of using cracker crumb breading, but without gluten for those who do not include gluten in their diet.
Provided by WallerWife
Categories 100+ Everyday Cooking Recipes Cookware and Equipment Recipes Air Fryer Air Fryer Main Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk eggs in a shallow bowl and season with salt and pepper. Place flour in a second bowl and cracker crumbs in a third bowl.
- Dredge chicken pieces first in flour, then in eggs, and finally in cracker crumbs. Place on an air fryer rack, making sure pieces don't touch. Brush tops of chicken with oil.
- Air fry chicken at 375 degrees F (190 degrees C) until cooked through and crisp, about 10 minutes.
Nutrition Facts : Calories 545.6 calories, Carbohydrate 49.5 g, Cholesterol 209.9 mg, Fat 27.1 g, Fiber 3.5 g, Protein 26.9 g, SaturatedFat 7.8 g, Sodium 623.2 mg, Sugar 1 g
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