Tag Archives: rice flour

Gimme some Gumbo!

Still in a New Orleans haze, Mom made Gumbo this week.  In every restaurant we went to in New Orleans, gumbo and jumbalaya were staples.  Both use a meat (and/or shrimp), rice, and veggie combination… but Gumbo is more soup/stew like and Jumbalaya is primarily a rice dish.  Both use a unique Cajun or Creole spice combination.

Gumbo begins with a roux, a butter and flour combination.  Not very Lauren friendly.  However, using a butter substitute and rice flour did the trick (thank you, Earth Balance and Bob’s Red Mill).  The roux didn’t come out as dark as it should in true Gumbo fare, but the taste was still there.  We made a roux with one cup of rice flour and one cup of butter substitute, mixing constantly for about 45 minutes over medium heat.

When the roux is ready, add one orange pepper and two green peppers that are sliced.  Stir a few times.  Then add one diced onion and two diced celery stalks.  Continue to stir while also incorporating one 28 ounce can of drained diced tomatoes and one carton of chicken broth (gluten free of course).  Next, add the meat… one package (4 small links) of Andouille sausage and one pound of diced chicken breast.  To season, add a few shakes each of paprika, cumin, garlic powder, chile powder, oregano, thyme, basil, salt, and pepper.  We don’t know the secret Creole or Cajun spice combination or proportion, but can season to taste.  Cover and let the gumbo simmer for another 45 minutes to cook through.  Meanwhile, cook one box of your favorite rice.  When ready to serve, incorporate the cooked rice into the gumbo and enjoy!

Happy Allergy Free Eating!

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Movie Snacks

Tonight, I went over a friend’s house for a good ol’ girls movie night in.  Of course, we needed snacks!

I have never been a big fan of popcorn (I know, I am so un-American!), so I made a couple of alternatives…homemade potato chips and fried green beans.  The perfect combination of crunch to munch on in between giggles.

For the homemade potato chips, I washed a few small to mid sized potatoes, both white and red potatoes.  Keep the skin on!  Using a mandolin, I thinly sliced the potatoes several times for (what seemed like) a million slices.  I then spread them out on a cookie sheet so that none of them were touching (very important), sprayed them lightly using olive oil in a mister, and sprinkled sea salt.  Bake at 375 for about 10-15 minutes or until they get crispy.  They start to get crispy when they marbleize brown and white.  You can also add a variety of spices to top these off, including chili powder, paprika, or cumin.  You may have to play with the timing, temperature, and thinness of slices to get your favorite crisp.


My mandolin… for perfect potato slices.

Potatoes before crisping in the oven…

Potatoes after crisping in the oven.   Marbleized!

For the fried green beans, I referenced a recipe I found on Twitter from the Gluten Free Goddess.  She used zucchini, but I adapted green beans.  Once washed and trimmed, I dipped the green beans in an “egg” mixture (I used EnerG Egg Replacer and water… it was like the perfect food glue!) and then a mixture of rice flour and ground walnuts (about three quarters of a cup of each).  In an inch of hot oil over the stove, I placed the coated green beans in the oil until they crisped.  Careful, hot oil sizzles!  I then let them cool on paper towels.  To dip these fried veggies, I made Cool as a Cucumber Sauce.  Crispy, fresh, and delicious!

The green beans all dipped and ready to sizzle!

Action shot of green beans a’frying!

Fried Green Beans

Happy Allergy Free Eating!

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