Gluten free Gnocchi

Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good....

I had to order it everywhere just to geta comaprisoon. And of course I had to order it in Tuscany too.

If you don’t know gnocchi is is a small dumpling. My favorite is made with potato and Parmesan cheese.

Mary’s by the way is also where i discovered celery and black pepper in the ragu.

Well, there days dairy and wheat flour really shouldn’t be in my pantry, so I am testing the gluten free version today.

I use regular russet potatoes, although I think Yukon would also make good gnocchi. It would be creamier I think.
4 russet potatoes about 1 2/pound
I used 2 cups all purpose gluten free flour
1/4 cup Dairy free Parmesan cheese, made from cashew nuts (see minimalist baker blog)
An egg, (for a vegan version use 1/4 cup  canned chickpea water.
1 tsp. Sea salt
1/2 tsp Garlic powder
1 tsp Pepper and
2 tsp of a good Italian seasonings blend.
1/4 cup virgin olive oil

The baked part kind of reminds me of duchess potatoes. Tradioanl gnocchi is boiled after the dumplings are formed.
If you think it’s time conssumming, don’t worry, ‘it’s not.

Wash and peel the potatoes. Cut into pieces and add to a large pot of boiling water. Cut until tender, and set aside.
In a large bowl, mix the dry ingredients including the “cheese”.
When the potatoes are cool enough to work with, mash and add the olive oil.
Mix into he flour mixture. Use your hands. To knead in the bowl until all the flour a
Has pulled away from the bowl. Continue kneading for another 5 minutes.
Halve the dough in have. You can wrap the second piece in foil and freeze for another time.
Make 1/2 inch dough balls. Use a fork to decorate, if you like.
Spray a lined baking dish with a little oil or cooking spray.
Bake for 20 minutes. Flip and bake another five. They should be golden brown.
Serve with your favorite sauce, or add to soup.

Cranberry Banana Bread

Sometimes we just get hungry for a certain thing.   Of course it's a bad craving when you want brad, and you are supposed to be on  gluten free diet. 

Probably why gluten free flour were created. Anyway, I've been trying to cone up with some good recipes for when that craving strikes. 

I found a cranberry orange bread in my old Weight Watchers cookbook.  I of course modified it to fit my chosen lifestyle, added bananas  and if you are on weight watches, it's about 6 points a serving.

Cranberry Banana Bread:

2 1/4 gluten free baking mix(Pillsbury)

1/4 coconut flour 

1 cup sugar

2 teaspoons baking powder 

3/4 teaspoons baking soda

1/2 teaspoons salt

1/4 teaspoons Xantham Gum

2 large eggs

1 tablespoon orange  zest

Juice from 1 large orange 

1/2 cup unsweetened almond milk 

1/2 tablespoon apple cider vinegar 

2 mashed bananas 

1/2 teaspoons vanilla extract 

1 1/2 teaspoons almond extract 

1/2 cups chopped pecans  (optional

3/4 cups dried cranberries 

Preheat oven to 350 degrees 

Mix all the dry ingredients in a large bowl

Add eggs, orange juice and zest. Add milk, extracts and bananas and nuts, if you are adding and the cranberries. 

Mix well.The Batter will be sticky

Spray a loaf pan with cooking spray add the batter.  Bake for 55 minutes to an hour  Let stand for 20 minutes, slice and enjoy

A corn bread tale

So, here's the experiment, turning the family corn bread recipe into a dairy free recipe. 

The original is already gluten free, as it has no flour, but how to duplicate the butter milk taste. 

I bet the old folks didn't realize that gluten free would be so embraced in the future.   

Grandma said it was an adventure to go get flour when she was young. I guess getting ground corn was easier.

The original is corn meal, butter milk, soda, salt, an egg, and some vegetable oil.

Pretty simple, and really enjoyable.

So the butter milk has a unique flavor and texture.  The trick is duplicating it. And when  baking soda is added, it acts as leavening agent for the bread. 

I took unsweetened original almond milk, 1 teaspoon of corn starch, 1 teaspoon of Earth Balance spread, and 1 teaspoon of distilled vinegar.

Whisked it together, and then added the rest of the ingredients. Corn meal, salt, and oil. I added a teaspoon of baking powder just in case.  

The batter looked thin at first,  but baked up golden brown and crunchy

Ingredients:

1 cup unsweetened original almond milk

1 teaspoon corn starch

1 teaspoon vinegar

1 teaspoon Earth Balance or other margarine

1 egg

1 1/4 cup corn meal

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons salt

3 tablespoons vegetable oil

Preheat oven to 375

In a cast iron skillet heat 2 tablespoons vegetable oil

In a large mixing bowl, add milk, margarine, vinegar and corn starch, whisk together and met sit for 5 minutes.

Add baking soda and baking powder. 

Best add the egg and whisk together.

Add the corn meal and salt. Whisk until smooth.

Put the skillet on the stove top on medium heat. 

When the pan is hot. Add the batter and let it cook until a little bubbly

Put in the oven for 30 minutes. Test to make sure it's done by sticking a t toothpick I'm the middle. If it is firm and clean, it's done.  Let it rest for 5 minutes

Turn out onto a plate and serve. 

The analysis, crumbly, Moist, nice corn flavor. Keep in mind this is not a sweet bread, as it has no sugar. 

Shrimp Scampi

Is shrimp scampi as popular as it once was?  I'm not sure. Used to be it as on every Italian restaurant menu.

Well I thought it would try my ha d at a dairy free version. I am quite pleased with the results... It was easy and fast. And so tasty.

4 tablespoons olive oil
4 teaspoons minced garlic
2/3 cup chicken broth
2 teaspoons balsamic vinegar
1 teaspoon red pepper flakes
2 teaspoons oregano
1 precooked pound jumbo shrimp
1/2 pound  gluten free brown rice pasta.

Start by adding olive oil to a large skillet on medium heat. Add the garlic, red pepper,  and herbs.

Cook for 5 minutes. Add the broth and vinegar. Simmer until it reduces a little. Turn down to low heat.

In a large stock pit add water and a little salt. Let it come to a rolling boil. Add the pasta. Bring down the heat, stir the pasta so it doesn't stick together. Turn down the heat to low, cover and let it cook for 8 or 9 minutes, or whatever the package directions are.

While the pasta cooks, add the shrimp to the sauce. Cover and let it. When the pasta is done, drain and add to the shrimp and sauce.

Serve and enjoy!

A note of caution, since this called for precooked shrimp, don't let it over cook. They tend to get rubbery.