Gluten-Free Fried Chicken (dairy-free, gluten-free, egg-free, soy-free)

Who doesn’t like fried chicken (except perhaps vegans). Its one of those comfort foods that I don’t make for my family very often but every once in a while we have a craving for it and of course, being allergic to gluten, dairy, and eggs, we can’t just go buy some fried chicken, never mind not knowing what its been fried in. But its really easy to make at home, and takes a half hour to 45 minutes depending on the size of your chicken pieces, plus some prep time. I like to serve it with some sliced tomatoes from our garden along with sautéed squash (see recipe under side dishes).

You’ll need, for 4 servings:

3-4 pounds of chicken pieces depending on how much your family eats; I used thighs and legs since that’s what my husband prefers but breasts work as well, trim off the excess fat and skin — for my husband and I, I used 3 legs and 2 thighs and we had 1 leg left over
Non-dairy milk to cover
1 tablespoon of vinegar
2 food storage bags
Flour mixture (see below)
at least 1 deep fry pan and maybe two if you have more then will loosely fit into one pan, electric if you have one OR a fry thermometer
Oil for approximately 2 inches in each pan (I used my olive oil)
Meat thermometer

About 2-4 hours before you plan to cook the chicken, place it in a gallon food storage bag covered with your choice of milk plus a tablespoon of vinegar. Let marinate in the refrigerator.

In a deep fry pan, or if you have one, an electric skillet, heat sufficient oil to go about 1/3 to 1/2 way up the chicken pieces. Heat to 375 degrees. While the oil is heating, remove the chicken pieces from the milk marinate and wash (I don’t particularly like the taste of vinegar in my fried chicken so I wash off the milk mixture but you don’t have to).

In another gallon food storage bag, put:

1/2 cup Bob’s Red Mill 1for1 GF flour (or your favorite GF flour blend)
1/4 cup brown rice flour
2 tablespoons of tapioca flour
2 tablespoons of sorghum flour
Salt, pepper, and herb mixture to taste

Drop the chicken pieces into the flour mixture and shake well. You’ll probably want to do just 3-4 pieces at a time. When the oil is up to temperature, add the chicken and fry for 10 minutes, turning once at 5 minutes. Turn again at 10 minutes and cover the fry pan for 15-20 minutes to cook the chicken through. Remove the cover and cook another 5 minutes or so to crisp up. Chicken is cooked when a thermometer registers 165 degrees internally so have a meat thermometer handy. Remove to paper towels to drain the excess fat (if your fat has consistently been at 375 degrees, the chicken shouldn’t have a lot of excess fat). Be sure to season your chicken pieces as soon as they come out of the pan. Do not leave on the paper towels but remove to a serving platter.

Turkey Bacon wrapped Dates with Sausage (dairy-free, gluten-free)

This is a very quick, delicious appetizer. These take minutes to make and after you either broil them in the oven, or air fry, the dates get slightly gooey and just envelope the sausage. The bacon gets crispy which adds the crunch needed to make this the perfect appetizer. And its very easy to increase or decrease to fit your needs.

You’ll need:

10 medjool dates, pitted
5 slices of turkey bacon, cut in half (or any pork bacon)
1 turkey Italian sausage (or any kind of sausage you like but it should be a little spicy), cooked and cut lengthwise into 5 pieces and then each piece cut in half to fit into the dates. If you want more sausage in your dates, simply cook a second sausage and cut in bigger pieces. I cut mine to fit snuggly into the date.
10 toothpicks soaked in water

Slice open each date (remove seed if not pitted). Insert a piece of the sausage and then wrap with the bacon. Insert a toothpick so that it holds the ends of the bacon together. Place each on a greased cookie sheet if you are going to broil them, or onto your air fry tray with the outside edge of the bacon facing downward. Broil or air fry for 5-7 minutes then turn over and cook for another 5-7 minutes.

Decadent Carob Cake (dairy-free, gluten-free, egg-free, sugar-free, vegan)

This cake is so moist and fudgy that it doesn’t need any frosting. That doesn’t mean that you can’t put some strawberry cream cheese frosting on it if you want, or even serve it with some non-dairy whipped cream or “ice cream”. I simply serve mine with some of my strawberry jam or some fresh raspberries. So satisfying for those with a sweet tooth.

Grease and flour a tube or bundt pan. In a medium size bowl mix:

2 cups brown rice flour
1/2 cup tapioca flour
3/4 cup carob powder (if you want, you can use cocoa)
1 1/2 teaspoon baking soda
1 1/2 teaspoon xanthan gum
1/2 teaspoon sea salt

In a second bowl mix:

1 cup pureed stewed prunes
1/2 cup apple or pear sauce
1 tablespoon stevia, 1/2 cup agave or coconut nectar, or 1/2 cup maple syrup (if you add the liquids, be sure to reduce the club soda by an equivalent amount)
2 tablespoons vinegar
1 tablespoon vanilla
2 cups club soda

Mix the wet ingredients into the dry ingredients. Be sure to mix thoroughly and then keep mixing for several more minutes (gluten-free flour needs more mixing than regular wheat flour). Pour into the prepared pan and bake in a 375 degree oven for 45-60 minutes depending on the size of your pan and your oven. Its done when a toothpick inserted into the cake comes out clean. Cool in the pan for at least 10 minutes before turning out onto a cooling rack and then onto a serving plate.

You could also add some chopped dates, hemp hulls, coconut, or if you can eat them, even some chopped walnuts.

Chocolate Figgy Hemp Cream (dairy-free, gluten-free, egg-free, sugar-free, vegan)

This is a very easy recipe to make if you have a blender or Vitamix. And it turns out not only delicious but silky smooth and creamy. Also, its adaptable to several other types of desserts — chocolate cream pie, fudgesicles (if you have a mold or even ice cube tray with wooden sticks), or pudding.

Put in your blender:

1 ripe avocado (or 1/4 cup avocado oil – the oil has less avocado flavor so doesn’t add any taste to the dessert)
1 cup of mashed figs*
1/2 cup chopped dates (or 4 whole medjool dates)**
1/4 cup cocoa powder or carob powder
2 large scoops of protein powder
2 cups hemp milk***
2 teaspoons vanilla extract

Blend until smooth. At this point, you can divide the mixture into pudding cups, fill ice cube trays, or place it in an ice cream freezer. If you make ice cream with it, I suggest that when its ready, put the ice cream into small containers since if you freeze it in a larger container, like I did, you’ll have a very solid block of hemp cream that needs to be thawed before you can use it. If you’re making a chocolate cream pie, pre-bake a ready made gluten-free crust and cool it before you add the pudding to the pie crust.

*You could also use 4 ripe figs, or 1 cup of stewed prunes.

**Whole Foods carries chopped dates with oat flour.

*** Coconut milk or soy milk will also work in this recipe.

Spoodles (sweet potato noodles) with vegetables (dairy-free, gluten-free, egg-free, soy-free, vegan)

Here’s another recipe to help us use up all those fresh vegetables we have during these summer months. And again, its one you can adapt to your vegetable overload. The only thing you may want to get from the store are the spoodles or coodles (carrot noodles). Either work great in this recipe. I like it plain but you could easily add a curry sauce or if you can use soy, a hoisin-based sauce. Makes 4 serving.

Dice:

1 medium onion
2 cloves garlic, medium sized
1 small zucchini
1 small yellow squash
1/2 cup pea pods or 1 cup green peas, or 1 cup green beans

Add 3 tablespoons olive oil to a large skillet and when the oil is hot, add the diced vegetables. If you are planning to add a sauce, use less oil. Saute over medium heat until onion is translucent. Add the pea pods, peas or green beans and 1 pound of spoodles or coodles. Reduce heat to medium low, cover, and cook, stirring occasionally, until the noodles are tender, about 15 minutes for sweet potato and 20 minutes for carrot noodles.

Simple curry-sauce:

In a small sauce pan, heat 2 tablespoons oil then add 1 teaspoon to 1 tablespoon of curry, depending on your taste and cook for approximately 30 seconds until you can smell the curry. Add 2 tablespoons of all purpose gluten-free flour. Whisk and cook for several minutes. Whisk in 1/2 to 1 cup (the amount of milk depends on how thick you want your sauce) of your favorite milk (coconut milk works great here but rice, hemp, almond also work fine).

Battered Fish (gluten-free, egg-free, dairy-free)

I like baked fish, sautéed fish, and even fried fish although how many of us who are gluten-free often get to eat fried fish! This makes a very crunchy on the outside, flakey and moist on the inside. I find that spending a little more and buying the fresh fish produces a much tastier meal than using frozen fish which, I think, gets soggy when thawed out and cooked.

My husband, however, is convinced that the only way to eat fish is fried so I developed this recipe primarily for him. And he’ll eat more of this than probably anything else I make for him, other than desserts. For a normal family, this will serve 4; for my husband, this is 2 servings!

In a gallon freezer bag, mix:

1/2 cup gluten-free flour (Bob’s Red Mill 1 for 1 or your favorite all purpose works fine)
Salt, pepper, garlic powder, paprika, or other herbs to your taste (this always makes me remember Emeril telling his audience, “I don’t know where you buy your flour, but mine comes unseasoned”). I generally use about a teaspoon of each except less of the ground pepper.

Cut into serving sized pieces, trying to keep thicker and thinner pieces separated (TIP: so if you have a “normal” piece of haddock, one end is probably thinner than the other and one side is probably thicker than the other so you want to make sure the thicker pieces are cut together so that the fish will cook evenly).

1 pound of fresh haddock, sole, or other white fish, cut into serving size pieces

Add fish pieces to the freezer bag, close, and shake fish until covered in flour.

Mix in a shallow bowl:

1/2 cup gluten- free flour
1/4 cup cassava flour (this adds a lot of crunch to the batter)
1 teaspoon baking powder
Salt, pepper, garlic powder, etc., to your taste
1/2 cup club soda, you may need more to get the batter to the proper consistency.

Whisk until blended. The batter should be the consistency of pancake batter, thin but not too runny.

Add oil to a 10-12 inch fry pan (or you can use an electric skillet where you can more easily control the temperature); oil should be 1 inch deep in the pan at a minimum. I always use a combination of avocado and olive oil.

Remove each piece of fish from the flour mixture and dip into the batter. When the oil is hot (350-375 degrees), add the thicker pieces first being sure to place them in the oil closest to you first and then ending with the piece of fish away from you. Cook on each side until golden brown (thicker pieces will take 3-5 minutes per side while the thinner pieces will only take 2-3 minutes per side). Remove to a paper towel to drain excess oil; salt and serve.

Cauliflower and Sweet Potato Patties

I love sweet potatoes any way I can get them. For a long time, I was content with just baking them and serving them with margarine and cinnamon or dicing and steaming them and then whipping them with margarine and spices. This recipe goes a step further producing a silky, smooth interior with a crunchy fried exterior. So yummy and so easy to do. The hardest part is probably putting enough oil in the pan so that the patties don’t touch the bottom of the pan and burn. Sweet potato will burn very quickly so be sure to add at least a half inch of olive oil to your pan and get it good and hot before you add the patties. Fry over medium heat once the oil gets hot.

Mix:

1 cup mashed cauliflower (I love the purple variety but any will do; 1 small cauliflower will make right around 1 cup of mash)
3/4 cup of baked sweet potato (one medium sweet potato will yield just about 3/4 cup)
4 tablespoons of sweet potato flour (or all purpose gluten free flour)
1 tablespoon of ground flax seed (or you could use a mixture of flax, chia and hemp seeds ground)
1/4 teaspoon of spice (I used cinnamon but allspice, ground cloves, ground ginger or nutmeg will work as well depending on your taste)
Salt and ground pepper to taste (I used 1/2 teaspoon of salt and 1/4 teaspoon of pepper)

With a hand mixer on low speed, mix the cauliflower and sweet potato until well blended and the cauliflower is broken down. Add the remaining ingredients and mix well. Heat the oil (I used my 12 inch fry pan and cooked all 4 patties at once) and oil your hands. Make four patties using your hands (each should be about 1/2 cup of mixture and you may need to put a little more oil on your hands after the second patty).

Fry on each side for about 2-3 minutes until golden brown. Remove to paper towels to remove any excess oil and then transfer to plates. These are very soft, not firm like meat patties so treat them with care.

TIP: These would also be great with a little maple syrup over the top.

Fried Green Tomatoes (gluten-free, egg-free, vegan)

I’ve been focused on fresh fruits and vegetables the last few weeks and here’s yet another one! Although our favorite tomato is a nice juicy red or yellow (or orange) ripe tomato, our second favorite is fried green tomatoes. They are just so high in fat and calories that we only let ourselves indulge in them once during the summer (well maybe two or three times depending on how many green tomatoes we have). I’ve found, over the years, that you really don’t need to deep fry them, pan frying them works just fine and reduces the amount of oil. Using gluten-free flour also works fine.

In a large fry pan, heat olive oil (it really is the best one for us all to eat, helps reduce our cholesterol and triglycerides). You want the oil to be at least 1/2 inch deep in the pan. Heat over medium heat so that it doesn’t burn.

Put in a large plastic freezer bag,

1/2 cup gluten-free flour mix, such as Bob’s Red Mill 1 for 1
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon garlic powder
1/8 teaspoon paprika

Shake vigorously to mix. The amounts and types of seasonings for the flour can vary depending on your tastes.

Wash and slice

3-4 medium size green tomatoes (or 2 large)

You should end up with about 5 slices per tomato or a total of 15-18 slices which, at least in this family, feeds 2 people.

Add half the tomato slices to the flour mix, close the bag, and shake to cover the tomato slices. Drop a bit of flour in the oil and if it sizzles, the oil is ready. Add the slices and brown on each side approximately 5 minutes or until browned. Remove to a platter covered with paper towels and salt. Repeat until all the slices are fried. Try not to stack the slices on the platter since they will then steam and get soggy. You can place them in the over on a low heat (200 degree) to stay warm if needed if you are using a small fry pan. I use my large 14 inch pan and can fry them all in 2 batches. They will stay very hot on the inside for 10-15 minutes without the oven.

I haven’t tried using my air fryer for these; maybe next year!

Tomato Vegetable “Stoup” (vegan, dairy- free, gluten-free)

This time of year with all the fresh vegetables, this is one of my go to dishes. My husband and I love this soup/stew. Its one that is easy to customize to your taste since its basically whatever vegetables you have on hand. Instead of using canned diced tomatoes, I peeled and chopped some of my husband’s fresh off-the-vine tomatoes sitting on my counter top. Best of all, its delicious whether you serve it hot or cold. Add some croutons for crunch (made with gluten-free bread of course!). In the winter, this soup is a great vehicle for cooked chicken. Feel free to play with it and make it your own by adding the vegetables your family likes the best. But keep the carrots since they add that sweetness that takes care of the acidity in the tomatoes (the parsnips help with that as well). Makes 8-12 servings.

Peel as needed and dice into like size pieces:

1 medium onion (I used a red onion)
6-8 stocks of celery
1 medium purple top turnip (or a regular one if you like them but the purple top have a milder flavor)
1 medium yellow squash
1 medium zucchini squash
2 small parsnips
2 baby bok choy (you could use regular chopped cabbage instead of the bok choy and then add some kale or spinach for the greens of the bok choy)
1/2 pound mushrooms (I like to mix them up so I used half baby bella and half porcini)
1 cup chopped or grated carrots
1 cup green peas
1 cup green beans

Add 4 cups (1 quart) of vegetable stock to a large stock pot (if you want, you could add 4 cups of chicken stock). Be sure to use stock and not broth for that “cooked all day” flavor. Add the onion, celery, turnip, squashes, bok choy and mushrooms and cook covered over medium heat until the vegetables are tender, about 20 minutes.

Add:

1 cup diced tomatoes
1 28 ounce can of crushed tomatoes (I find the Muir Glen organic canned tomatoes taste less metallic than regular canned tomatoes)
1 12 ounce can of your favorite beans (I love the cannellini beans or great northern)

Cook over low heat for another 10-15 minutes until tomatoes and beans are heated through.

Easy French Onion Soup (dairy-free, gluten-free, vegan)

Such and easy soup to make and so silky, rich and sweet. If you like French Onion soup but you’ve always thought it was too hard to make for yourself, this is the recipe for you. Makes 2 servings.

You’ll need:

1 large or 2 medium onions (I used a Vidalia but you can use any onion you like)
3 tablespoons olive oil
1 tablespoon gluten-free flour such as Bob’s Red Mill 1 for 1 blend
2-3 cups vegetable (or mushroom) stock (or if you can use it, use beef stock but I find the vegetable stock makes a very rich soup)
2 slices of gluten-free bread (I love the DeLong’s millet bread)
2 slices of dairy-free mozzarella or provolone cheese

First, cut onion in half and then cut across into slices. If you want, you can then cut these slices in half. Heat 2 tablespoons of the oil over medium heat in a 4 quart pot (you want as much space on the bottom as possible while having room to add the stock later. Stir the onions every few minutes to be sure that they don’t burn. You want to caramelize them which takes about 20 minutes and you will probably want to reduce the heat when they begin to brown. This is the longest, hardest part of the cooking process.

Once the onions are caramelized, add the flour and stir to make sure it is absorbed by the oil. Over low heat, let the flour cook out for a couple of minutes. Its okay if it sticks a little to the bottom of the pan since adding the stock will deglaze the pan. Add 2 cups of stock and stir until it starts to boil. If the soup is too thick (you want it silky but not as thick as gravy), add more stock to thin. Reduce heat as low as it will go and cover pot. Let cook 10 minutes.

According to every recipe I’ve seen on making French Onion soup, it tastes best if you chill it overnight and let the flavors melt together. But its so good I won’t blame you if you put it hot into two oven-proof bowls and eat it the same day!

Using a large biscuit cutter if you have one or just a knife, cut the bread so that each slice will fit into one of the bowls. In a fry pan large enough for both slices, heat the 1 tablespoon oil and when hot, add the bread rounds and grill on both sides. Place on top of the soup and then put a slice of cheese on top of the bread rounds. Broil (or microwave) until the cheese melts. If you broil it, you’ll get that great crust on the cheese like in a restaurant. Enjoy!