Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Friday, August 22, 2008

GFCF Sandwich Wraps

I'm so excited! Did you hear me? I'M SO EXCITED! Seriously, seriously excited. We have been gluten and casein (and soy) free for months - but I've been cheating. I love sandwich wraps with a passion, so I've had a few here, and a few there. The problem with that is, the longer I'm GFCF, the more it hurts to cheat. I just can't do it anymore. And there is nothing, nothing gluten and casein free you can buy that replicates a good sandwich wrap. Those rice tortillas don't work, they split open and all the contents of your lunch spill out all over the plate. But these sandwich wraps are so awesome, they are flexible and they roll and they keep their contents to themselves. And what's even better than that is, they taste more than fabulous. They taste SO much better than those boring gluten-filled flour wraps ever tasted. I'm being serious. I've made both sun-dried tomato and spinach wraps and they are worlds tastier than the old, tired tomato or basil flour wraps that are sold in stores. And what's almost even better than the way these GFCF sandwich wraps taste is how easy they are to make! I think they take 10 minutes to prepare, 10 minutes to spread, then 10 minutes to bake...and in about a half an hour, you have enough sandwich wraps for 4 people, or 4 days if you don't want to share. And you might not...I would not blame you. They are that good. Anna likes them, however, so I share them.

I think various versions of gluten free sandwich wraps have been floating around for some time, but I chose to follow Gluten Free Gobsmacked's recipe as my guide. Most important, I kicked out the casein. I also played with the method, but you should check out the recipe that inspired me here.

If you want a plainer wrap, see here for an Herbed Sandwich Wrap.

Ingredients for Sun-Dried Tomato Wraps
1/4 cup sorghum flour
1/4 cup quinoa flour
1/4 cup potato starch
1/4 cup tapioca starch
OR substitute 1 cup High Protein Flour Blend for the above flours
1 tbsp. sugar
2 tsp. xanthan gum
1 3/4 tsp. rapid rise yeast
1 tsp. dried oregano
1 tsp. baking powder
1/2 tsp. salt
1 tbsp. dried minced onion, rehydrated
1 tbsp. olive oil
generous 1/3 cup purchased sun-dried tomato pesto OR fresh marinated tomatoes
1/2 - 3/4 cup water

Ingredients for Spinach Wraps
Follow the recipe above, except using these substitutes:
1 tsp. dried basil instead of oregano
1 minced clove garlic instead of dried onion
generous 1/3 cup Spinach Pesto instead of sun-dried tomato pesto

Method for GFCF Sandwich Wraps
Whisk together the dry ingredients up to and including the salt. Place in a food processor. Add the rehydrated onion (or minced garlic), olive oil and pesto. Turn the processor on and add 1/2 cup of water in a small stream. The mixture should look pretty wet. Wait a minute as it will firm up slightly, then add a little more water if needed to make the batter thin-ish, but not runny. As you will be smoothing the batter onto a cookie sheet with a spatula into a thin layer, take a bit of the batter between two fingers and feel it. If it feels like it will spread nicely with a little help with your spatula, you are done. The batter should look like this:

Now, line two cookie sheets with parchment paper. Lightly spray the parchment paper with cooking spray. Divide the batter between the two cookie sheets. It should look like this:

Flatten the batter a bit, then spray lightly with cooking spray. Patiently spread the batter with a spatula into a thin rectangle. If the batter tears open into little holes or wants to come away on the spatula, spray the spatula with a little cooking spray and continue spreading.

You can trim the edges of the rectangle if you want, but it's not necessary. The edges will get a little brown and crispy anyway.

Bake wraps at 350 degrees for 10-12 minutes. They should look lightly browned but not crispy.

Now, this is fun: just take the wrap, lift it off of the parchment paper, and lay it on a wire rack to cool. It's very flexible, and it won't tear.

Cool and cut each wrap in half for 4 wraps. Store in a baggie on the counter for up to 3 days.

So far, my favorite wrap filling is Cilantro Pesto, deli turkey and spring greens. Yum!

Friday, August 15, 2008

Cilantro Pesto

I love what cilantro and lime juice do to my taste buds. Here is a pesto that makes my taste buds come alive. Even Anna likes it. She likes this pesto so much, she begs for it and eats it straight from a bowl with a spoon. And a bonus? Cilantro is supposed to be a natural chelator (see here and here). Who knew?

2 cups packed cilantro, large stems removed
1/2 cup walnuts
2 cloves chopped garlic
1/2 tsp. salt
1/4 - 1/3 cup olive oil, depending on desired consistency
2 - 3 tbsp. freshly squeezed lime juice, depending on taste

Blend all ingredients in a food processor until combined, about 30 seconds. Serve with chicken, fish, shellfish, chips, pasta...or whatever your taste buds desire. It's also good in sandwich bread as a sneaky food!

Spicy Black Bean Burgers

This recipe comes from Bon Apetite. I changed just a couple of things about it because I did not have the ingredients called for immediately on hand, and it still came out really good. I served these black bean cakes to friends for dinner and they got great reviews. They'd be good with a little bit of cilantro pesto drizzled on top, too.

2 15 ounce cans black beans, drained well
1/4 cup chopped fresh chives
1/2 cup finely chopped red, yellow or orange pepper
2 - 3 tbsp. fresh lime juice, depending on taste
2 large cloves minced garlic
2 - 3 tsp. green pepper sauce, such as Tabasco (or 1 tbsp. minced jalapeno pepper)
2 tsp. ground cumin
1 large egg
2 - 3 tbsp. cornmeal, plus 1 cup for coating
canola oil for frying
purchased fresh pico de gallo or purchased salsa

Drain beans and place them in a large bowl. Coarsely mash with a hand masher. Mix in chives through cumin. Season to taste with salt and pepper, adjust pepper sauce as desired. Mix in egg and 2 tbsp. cornmeal.

Place 1 cup of cornmeal in a smaller bowl. Drop heaping tablespoons of bean mix into the cornmeal, turning to coat. Drop into hot oil that has been heated on a skillet and flatten into 1/2 inch cakes. Fry until firm and crisp, adding more oil as needed, about 5 minutes on each side. Transfer to platter and serve warm with pico or salsa, or drizzle cilantro pesto over top before serving.

Thursday, August 14, 2008

Blueberry Buckle

This blueberry buckle is so good! It is heavenly straight out of the oven and it's excellent the next morning as well. My kids are a little iffy about coffeecake, but they really enjoyed this. I've adapted the recipe from Cooking Light.

2 tbsp. All Purpose Flour Blend
3 tbsp. brown sugar
1/4 tsp. cinnamon

1 1/4 cups All Purpose Flour Blend
1 1/4 tsp. baking powder
1 tsp. xanthan gum
1/2 tsp. ground ginger
1/8 tsp. salt
1/2 cup sugar
1/3 cup brown sugar
1/4 cup coconut oil
1 tsp. vanilla
1 large egg
1/2 cup rice milk
1 1/2 cups fresh blueberries, washed and dried

Preheat oven to 350 degrees. Grease a 9 inch round cake pan with cooking spray, set aside.

Combine the topping ingredients, set aside.

Sift together the flour through the salt, set aside. In a large bowl, beat together the coconut oil through the egg. Add the flour mixture alternately with the rice milk, beating well after each addition. Pour the batter into the prepared cake pan. Sprinkle blueberries evenly over the top of the batter and sprinkle the topping evenly over the blueberries. Bake 50 minutes to one hour or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into wedges and serve warm or at room temperature.

Thursday, August 7, 2008

Cod and Potato Pancakes

I love these potato pancakes. They are so simple, and oh so good. This is my favorite way to eat cod. I can't remember where this recipe is from, probably from one of my mom's old beat up cookbooks. The original recipe calls for flour and butter, which I have substituted with rice flour and canola oil. They'd be good with applesauce but honestly, I can't wait that long to be so polite. As soon as the first few come off the frying pan I've got one flipping from hand to hand to help facilitate cooling, and then it's eaten steaming hot standing next to the stove while the rest of them cook. These little beauties are that good.

3/4 pound cod, finely chopped
2 eggs, lightly beaten
1 1/2 cups grated raw potato (about 3 medium)
1 small finely chopped onion
2 tbsp. rice flour
1 tbsp. dried parsley
1/8 tsp. nutmeg
1 tsp. salt
1/4 tsp. pepper
canola oil for frying

Combine the cod through the onion. With a fork stir together the rice flour through the pepper and add to the cod mixture, stirring well. Heat canola oil in skillet over medium-low heat. Drop mixture into the skillet by tablespoonfuls, flattening into pancakes. Cook about 4 minutes on each side until golden brown. Drain on paper towels and keep warm in a 250 degree oven until ready to serve (if they make it that long).