I never thought I'd be able to make good old mac n cheese again for my kids. Of course, we're on the gluten-free dairy-free diet, but also no soy. So, there was no good cheese substitute to try - and even those that are soy-based are truly gross. And then came Daiya cheese. No, this isn't an ad for Daiya. But, it is the first cheese of its type that really has taste, and melts, etc. No dairy, no gluten and no soy. So, here's the recipe - it's just adapted from a typical cookbook recipe. I promise, this will work. Enjoy. Mac n Cheese1 cup cooked rice elbow macaroni (I use Tinkyada)¼ cup finely chopped onion1 tablespoon margarine (Try the Earth Balance – RED tub vegetarian)1 tablespoon tapioca or corn starchDash black pepper1 ¼ cup Rice Milk2 cups shredded American/cheddar cheese (Daiya)Cook rice macaroni according to directions.In a saucepan, cook onion in margarine until tender. Stir in flour and pepper.Add rice milk.Cook and stir u…
I found a recipe for Batter Fried Chicken Nuggets over at the GFCF Recipes Yahoo site at Recipe Circus. (So, no credit to me for the recipe) At first glance, I didn't think it could possibly work. Well, it does. There's no author listed. And, I -- of course -- played with the recipe a little bit. The best part of this recipe is that you can use any flour you like and it turns out pretty much like the nuggets you buy at McDonalds. So, if that's what you're looking for, this is the recipe.
- chicken: I cut up about 3 breasts. - 1/3 cup gf flour (I used about 80 percent brown rice flour and 20 percent tapioca) - 1/4 tsp sea salt - 1 1/2 tsp Heinz vinegar (or other gf brand) - 1/4 tsp baking soda - 1/3 cup water
So, you mix the flour and salt in a bowl. Then, combine the vinegar and soda in another small bowl, quickly dumping it in the flour as it reacts. Then, quickly add the water. Whisk well. Let this sit for about 5 minutes. It thickens. Meanwhile, heat some oil in a frying …
Ok -- here it is, as promised. This is the start of my free online restaurant guide. It is only a guide. You must -- I repeat, must -- check these places on your own. The info here will arm with you with valuable knowledge but every restaurant has its own practices and each store within a chain is managed differently. So, be careful.
I will continue updating this as I learn more. Let me tell you what I've found. I've determined a lot of places will tell you that they have GFCF food, but they don't tell you that it's prepared along with non-GFCF food, so there is a cross-contact issue. Be careful of that -- always ask!
By the way, what we're really concerned about here is called "cross-contact," not cross contamination. But, you'll notice that I slip back and forth on that phrasing. Forgive me.
Also, many restaurants are heading toward having Gluten Free Menus, but not GFCF menus. It's not the same, of course.