15 Slices
Medium 9781574415889

Pantry List

Kim Stanford and Bill Backhaus University of North Texas Press ePub

PANTRY LIST

Here’s your guide to what we use and what we have found that works after years of research and trial and error. The products and ingredients that contain gluten are mind-boggling. Do you have any idea how many ingredients have gluten in them? Who would have thought that some brands of corn chips contain gluten? Your favorite barbecue sauce? Spaghetti sauce? Ranch dressing? Salad dressing? Seasoning? Marinade? Soy sauce? Potato chips? Ice cream? Mustard? And on the ingredient label, gluten might be disguised in these as well: brown rice syrup, fillers, artificial flavors and natural flavors, seasonings and spice blends, stabilizers, starch, and some yeasts. There are times you just want to throw your hands in the air and say, “Just give me a banana.”

The new Food and Drug Administration rule about “gluten free” on labels is going to help a lot. With it, any food labeled “gluten free,” “without gluten,” “free of gluten” or “no gluten” will be limited to less than 20 ppm (parts per million) of gluten. The rule goes into effect in August 2014, and it’s in line with international standards.

See All Chapters
Medium 9781574415889

Desserts

Kim Stanford and Bill Backhaus University of North Texas Press ePub

DESSERTS

Life is too short. Eat dessert first. The end of the meal is Kim’s favorite time: sitting around the table with a cup of freshly brewed coffee and sharing a grand-finale dessert with family or friends.

Previously, gluten-free desserts were like eating raw corn grits with sugar baked on them, then set out in the sun for a couple of days and, of course, freeze-dried for a couple of months. They were dry as concrete, tasteless, and so different from regular desserts.

Finally, we have gluten-free desserts that are simple to make and so incredibly rich and moist they melt in your mouth.

Gluten-free flours, while opening the door to divine gluten-free desserts, are more challenging to bake with than traditional white flour. Figuring out the exact measurements for rice, potato, or corn flour can get very complicated because you cannot just substitute one cup of gluten-free flour for one cup of traditional wheat flour. Moreover, gluten-free flours do not rise like wheat flours; indeed, they tend to flop. Kim has spent many hours covered in gluten-free flour to perfect these recipes that we are pleased to offer. They are shockingly moist. And they’re so good, you’ll forget they’re gluten-free.

See All Chapters
Medium 9781574415889

Breads

Kim Stanford and Bill Backhaus University of North Texas Press ePub

BREADS

Bread is so elemental to life that it really was hard to imagine living without it. We’ve eaten some lousy gluten-free breads, and a cheeseburger on a corn tortilla is, well, a cheeseburger on a corn tortilla. No more. We love bread. No longer will you have to go without sandwiches, biscuits, your favorite Thanksgiving dressing, blueberry crumb muffins, cheese biscuits, pumpkin walnut bread, or buttermilk pancakes. They’re all here. Kim’s the baker and she adores pizza. Her last meal would be pizza. Our recipe for Pizza Crust is crispy and divine. You would never guess it’s gluten-free. Our recipes are creative and comforting, and they don’t taste like the side of a milk carton.

Remember, recipes that call for flour, bleached white flour, whole wheat, cracked wheat, barley, semolina, spelt, faro, kamut, triticale, or vital wheat gluten are not gluten-free. Don’t even think about eating those ingredients. Also remember that prepackaged bread crumbs, croutons, flour tortillas, pizza crust, piecrust, pretzels, wraps, pita bread, crackers, flatbread, and muffins are not gluten-free unless labeled as such. Our recipes really do allow you not only to maintain a gluten-free diet, but to enjoy it. We offer you one of the most important gifts in a gluten-free life: extraordinarily good-tasting gluten-free breads.

See All Chapters
Medium 9781574415889

Chicken and Game

Kim Stanford and Bill Backhaus University of North Texas Press ePub

CHICKEN AND GAME

We make some unbelievable chicken recipes, plain and simple. Chicken is so versatile, whether roasted, grilled, broiled, or fried. It makes a great salad, or makes a good salad even better. Our chicken dishes will captivate your guests or simply make you the family hero—dishes like Bourbon-Soaked Chicken with Applewood-Smoked Bacon and Vermont Cheese. We have “Real” Oven-Fried Chicken, and yes, it really works without frying. Your kids will love it. Then, of course, there’s our Herb-Crusted Parmesan Chicken. That’s right, gluten-free Parmesan chicken. We think it’s about time.

We also recommend this very important step: Use only organic, free-range chickens that are plump, with a creamy appearance, no visible blemishes and definitely no odor. Bonus: You’ll be amazed at the wholesome flavor and supple texture of fresh organic pasture-raised chicken. Before cooking, place the chicken in a nonreactive bowl and cover with apple cider vinegar for 20 minutes to remove any impurities. We use the vinegar as a cleaner, not as a flavor. Rinse, pat dry, and refrigerate until ready to use.

See All Chapters
Medium 9781574415889

Marinades, Seasonings, and Sauces

Kim Stanford and Bill Backhaus University of North Texas Press ePub

MARINADES, SEASONINGS, AND SAUCES

We love bold taste. We think the most important part of any dish is the seasoning. Not only do spices make a dish piquant and intriguing, but so many of the herbs and spices we commonly use have marvelous medicinal and healing properties. We use a wide variety in our recipes, and that goes for our mouthwatering marinades and zesty sauces, too. Our marinade for chicken, beef, and lamb, and our sparerib seasoning will have your family coming back for seconds. Our recipes for New Orleans Peach-Bourbon Basting Sauce and our Asian Ginger-Plum Dipping Sauce are always crowd-pleasers.

We recommend making your own sauces and marinades whenever possible. You would not believe how many of the sauces, marinades, and seasonings on the supermarket shelves have gluten in them. Even basic, simple items, like ketchup, soy sauce and other Asian sauces, barbecue sauce, and mustard often contain gluten, though you’d never know it by reading the label.

See All Chapters

See All Slices