Xanthan Gum

Gum, Xanthan is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate.

http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=431

Note: a little goes a long way. I don't think that you would ever need to use more than 2 teaspoons in a recipe, and I would keep it under 1 teaspoon. Also, always mix the xanthan gum with another powder (flour, cocoa, sugar, etc.) before adding it to your liquids or it will make lumps that will not dissolve.

Helpful sites

Here are some helpful sites. They all have some delicious sounding recipes- but a lot of them have corn, potatoes, or something else that we are trying to avoid here. So just skim over those ones. Happy hunting.

http://glutenfreegoddess.blogspot.com/2007/01/cooking-baking-gluten-free-tips-for.html

This one has some really good basic tips. I would start with this one.

http://killthegluten.blogspot.com/

http://www.my-gluten-free-recipes.com/?gclid=CKKJ-r7K1JECFSEaawodPm3bag

http://foodisyummy42.blogspot.com/

https://www.bobsredmill.com/gluten_free_info.php

This is also a good place to order things that you can't find. The prices on here are about the same as in the grocery stores here.

http://www.101cookbooks.com/gluten_free_recipes/

http://www.aaa-recipes.com/riceflour/riceflour.html

Substitutions for Flour (as a thickener)

Substitutions for Flour (as thickener)
1/2 rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1 tablespoon all-purpose flour.

http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ingredientsubstitutions/IngredientSubstitutions.cfm

Note: Xanthan gum may also be included in this list. And I think I would say about 1/8 of a teaspoon for 1 tablespoon of all purpose flour- and maybe even less because it makes things kind of slimey. I think that Rice flour may also be used.

Substitutions for Milk

Substitutions for Milk in Baking

Milk is one of the easiest ingredients to substitute in baking. Non-dairy milks and water are suitable replacements with only subtle effects on taste and texture. Some ingredients may affect the coloration of the finished product. Soy will often cause a darker color or browning effect. Another consideration is that not all liquid replacements are as thick as milk; therefore, the amount used may need to be reduced from the amount called for in the recipe.
Soy Milk: 1 cup soy milk = 1 cup cow's milk
Rice Milk: 1 cup rice milk = 1 cup cow's milk
Depending on the brand, rice milk can be thinner than cow's milk and you may need to reduce the amount used in the recipe. For baking, you can add 2 or 3 extra tablespoons of cooking oil to help offset a watery consistency.
Nut Milk: 1 cup nut milk = 1 cup cow's milk
Nut milks, such as almond, are best served in dessert recipes.
Juice: Fruit juice can be used as a replacement, but can impart sweetness. Juice is also acidic and is best served in recipes that include baking soda. The amount used will depend on the thickness of the juice.
Water: Approximately 3/4 cup water = 1 cup cow's milk
Water is commonly substituted for milk in recipes. Add water last to the recipe, stirring in small amounts until the proper consistency is achieved.
Note: Milk substitutes may still have dairy ingredients in the product. Many brands claim to be dairy-free, but in truth they only eliminate lactose. Dairy protein (casein) is commonly included in both soy and rice milks. Also, many brands of rice milk are not gluten-free, such as Imagine Foods Rice Dream, because of their manufacturing process. Always confirm the status of rice or soy milks if you are on a gluten-free diet and/or dairy-free diet.
Other dairy substitutes, such as non-dairy cheese, will often use dairy or soy protein in their ingredients. Always check the ingredients and/or with the manufacturer to make sure that the product is completely dairy-free. There are currently no known cheese substitutes that do not contain either dairy or soy protein ingredients.

http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ingredientsubstitutions/IngredientSubstitutions.cfm

Note: Also Coconut milk can be used as a substitute for milk, and sometimes as a substitute for cream. Source: my opinion.

Double Chocolate Pudding

 

Double Chocolate Pudding (adapted from the Barefoot Contessa recipe)

Serves 4

6 extra-large egg yolks (or 7 large)

1/2 cup sugar

1/2 teaspoon xanthan gum

3 tablespoons cocoa powder

2 cups almond milk

1-ounce (= 3 Tablespoons) semisweet chocolate, chopped

2 tablespoons butter

1 1/2 teaspoons vanilla extract

Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the xanthan gum, and cocoa powder (mix them together first). Bring the almond milk to a boil in a medium saucepan and, with the mixer on low, very slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.

Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, and vanilla and mix until the chocolate and butter are melted.

Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

Notes: The higher quality chocolate and vanilla that you use- the better the pudding will be. Serve with fresh fruit.

Summer Chicken for Amy Jo

4 Tablespoons of butter
3-4 Boneless skinless chicken breasts (depending on size)
Salt and Pepper (or lemon pepper)
Lemon Juice
Thyme
1 cup shredded mozzarella cheese
1 medium zucchini, sliced into 1/4 inch thick rounds
1 medium yellow squash, sliced into 1/4 inch thick rounds
1 splash of Italian dressing (optional)

Place 4 Tablespoons of butter in a 9X13 glass dish and place in oven. Turn oven to 350. Prep Chicken

Douse both sides of chicken in Lemon Juice (fresh is always the best). Season both sides of chicken with salt, (lemon) pepper, and thyme.

When the butter is melted, take the pan out of the oven, place the chicken in the hot butter in the pan and let it brown for about 30 seconds, then flip it over to brown the other side. Toss the sliced vegetables on top of the chicken. Splash with Italian dressing, season with salt and pepper, and top with cheese. Cover with foil and bake for about 40 minutes. Take off foil about 10 minutes before the chicken is done to brown the cheese on top.

Note: The trick to juicy chicken is to make sure it is not overbaked. Keep checking it and slicing it open until it is no longer pink at the thickest part.

This is the first recipe that I made just for you, Amy. It inspired me to start this collection.

Salsa

Abe's Famous Salsa
about 5 chopped tomatoes
1/8 of an onion finely chopped or blended
clove of garlic
lemon and or lime juice to taste (2 or 3 fresh limes)
cilantro chopped
green or yellow bell peppers
6 oz. can of tomato sauce
pinch of chili powder
Salt and Pepper to taste
jalapeno to taste finely chopped

Directions: chop everything and throw it all together. Don't taste it until you put a little bit of salt and pepper in it.

Note: Don't use the whole jalapeno unless you want it to be really hot. For extra spiciness, leave the seeds in.