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**Herb Focaccia**Ingredients
1 ½ teaspoons active dry yeast
2 teaspoons sugar
½ cup warm water
White rice flour for dusting
1 ½ cups Sorghum Blend: 1 ½ cups sorghum flour, 1 ½ cups potato starch, 1 cup tapioca flour
1 ½ teaspoons xanthan gum
1 ½ tablespoons chopped rosemary
1 tablespoon chopped sundried tomatoes
1 tablespoon chopped garlic
½ teaspoon onion powder
½ teaspoon salt, plus more for topping
2 large eggs, room temp
2 tablespoons extra virgin olive oil, plus more for brushing
1 teaspoon apple cider vinegar
½ teaspoon Italian seasoning
Non stick cooking spray
Directions
- In a small bowl, dissolve the yeast and sugar in the water.
- Let sit for five minutes.
- Grease an 11 by 7 inch nonstick baking sheet.
- Dust the tray with rice flour.
- In an electronic mixer bowl, combine the sorghum blend, xanthan gum, half the rosemary, half the garlic, half the sundried tomatoes, onion powder, salt, eggs, oil, vinegar, and yeast mixture.
- With a paddle attachment, blend on low until incorporated.
- Increase the speed to medium and mix for 30 seconds.
- Transfer dough to the floured baking sheet.
- Spread the dough to the edges with a wet rubbed spatula.
- Let the dough rise in a warm place until the dough has doubled in size. S
- Spray the dough with the cooking spray.
- Sprinkle the dough with the remaining rosemary, sundried tomatoes, garlic, Italian seasoning, and salt.
- Place oven rack in the lower middle position and preheat at 400 degrees.
- Bake until the top is golden brown, about 25 minutes. Remove from the oven and cool.
Savory Gluten-Free Crepes
Serves 8 (2 crepes per serving)
Ingredients
2 eggs
1 cup non-fat milk
1 cup water
1/8 teaspoon salt
1 tablespoon parsley, chopped
1 cup flour blend (see recipe, below)
1 tablespoon butter, melted
1. In a medium bowl, mix together all of the dry ingredients.
- Add the wet ingredients to the bowl and whisk until there a no lumps remaining.
3. Refrigerate for at least 20 minutes. - Warm a seasoned crepe pan over medium low heat.
- Add the crepe batter to the middle of the pan and tilt the pan to spread the batter around.
- Cook until there is a slight brown color and flip to the other side.
- Cook for another two to three minutes and remove from the pan.
Gluten Free Flour Blend for Crepes
Ingredients
1 cup brown rice flour
¼ cup white rice flour
¼ cup potato starch
2/3 cup tapioca flour
¾ cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan gum
Directions
Mix all together and store in an air-tight container.
Spinach Sausage Mushroom Filling
Ingredients
1 recipe Chicken Sausage (see following recipe)
1 cup spinach, chopped
1 cup Crimini mushrooms, sliced
2 cloves garlic, minced
2 tablespoons sliced chives
1 shallot, minced
1 tablespoon olive oil
Directions
- Warm a large sauté pan over medium high heat.
- Add the oil to the pan and then add the chicken sausage.
- Brown the sausage and break up into small pieces.
- Once the chicken is almost cooked through, add the mushrooms, garlic and shallot.
- Cook for another three-four minutes.
- Add the spinach and chives and remove from heat.
- Use this mixture while still hot to fill the Savory Gluten Free Crepes.
Chicken Sausage
Ingredients
1/2 pound ground chicken
1/4 fennel bulb, diced
1/2 red bell peppers, diced
1/4 sweet onion, diced
1/8 teaspoon salt
Pinch of freshly ground black pepper
Directions
1. In a medium bowl, add all ingredients
2. Mix to incorporate
Quinoa Lettuce Wraps
Ingredients
2 cups quinoa, cooked and cooled
1 clove garlic, minced
1 teaspoon ginger, minced
2 green onions, sliced thin
½ red bell pepper, diced small
½ red onion, diced small
2 tablespoons jicama, diced small
2 tablespoons baby bok choy, diced small
2 tablespoons cilantro, chopped
2 teaspoons tamari, reduced sodium
4 heads Belgium endive
Directions
- In a bowl, add all the ingredients except the lettuce.
- Mix to incorporate, then add the vinaigrette to the bowl.
- Mix thoroughly to incorporate the vinaigrette.
- Cut the root end off the endive.
- Peel apart the leaves.
- Do not use the smallest leaves inside the endive they tend to have fuzz on them.
- Add the quinoa mixture to the endive leaves and serve cold.
Ginger Jalapeño Vinaigrette
Ingredients
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons cilantro, chopped
11/2 tablespoons ginger, minced
1 jalapeño pepper, seeded, rough chopped
Directions
1. Add the lemon juice, ginger, cilantro, and jalapeno pepper to a blender.
2. Mix until smooth and slowly add the oil to emulsify.