Gluten Free Wonton Wrapper Recipe

 

 

 

 

 

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Gluten Free Wonton Wrapper Recipe
 
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Gluten Free Wonton Wrapper Recipe
Author:
Recipe type: Side Dish
Serves: 20
Ingredients
  • 2 cups Cup4Cup Multipurpose flour - gluten free
  • ½ teaspoon Bob's Red Mill Xanthan Gum - gluten free
  • ½ teaspoon salt
  • ¼ cup Bob's Red Mill Potato Strach - gluten free
  • 2 large eggs, beaten
  • 10 to 12 tablespoons warm water
  • more flour for dusting
Instructions
  1. Combine the flour, xanthan gum, salt and potato starch in a large bowl. Make a well in the middle and add the eggs. Mix with a fork then add 1 tablespoon of water at a time until a sticky dough forms.
  2. Flour a working surface and knead the dough then cut in half. Roll the dough using a rolling pin, making very thin sheets and dusting more flour if necessary. If the dough gets dry, sprinkle a little water. Use a 3½ inch cookie cutter. Sprinkle more flour to prevent them from sticking. If you are not using immediately, stack them in between parchment paper and place them in a ziploc bag. Refrigerate or freeze until ready to use. Makes about 15 to 20 wrappers.
Notes
This is also good for dumplings, pot stickers, lumpia, egg rolls, spring rolls and fried bananas.
Also, if you are planning to make a lot you can double the amount of ingredients but be prepared to be covered in flour from head to toe.

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Gluten Free Classic Cheese Souffle

 

 

 

Gluten Free Classic Cheese Souffle
 
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Gluten Free Classic Cheese Souffle
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
Instructions
  1. Preheat oven to 375 degrees F.
  2. Butter 6 -1¼ cups souffle dishes or 2 quart souffle dishes.
  3. Heat a medium deep pan over medium heat and melt the butter. Add the flour until smooth and bubbly. Add the milk, salt and cayenne pepper. Continue stirring until sauce thickens about 3 minutes then remove from heat.
  4. Add the cheese and stir until melted then stir in the egg yolks.
  5. In a medium bowl, using a handheld mixer, beat egg whites and cream of tartar until peaks form. Add the egg whites with the cheese mixture and gently stir to incorporate. Fill the souffle dishes about ¾ full and place them on a baking dish. Bake for 25 minutes if using large souffle dishes and about 15 minutes with smaller dishes. Serve
Notes
You can also use:
Bob's Red Mill All Purpose Flour - gluten free

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Gluten Free Eggplant Parmesan

 

 

 

 

Gluten Free Eggplant Parmesan
 
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Gluten Free Eggplant Parmesan
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 3 medium eggplants
  • 2 tablespoons olive oil
  • 1 pound ground Johnsonville Mild Italian Sausage- gluten free
  • salt and pepper
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • MARINARA SAUCE
  • 1 can (29 oz.) Hunts Tomato Sauce - gluten free
  • 1 can (14.5 oz.) Hunts Diced Tomatoes with Basil, Garlic and Oregano - gluten free
  • 1 can (6 oz.) Hunts Tomato Paste - gluten free
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • ⅓ cup fresh basil, chopped
  • 3 garlic cloves, minced
  • black pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut the eggplants lengthwise and scoop out the middle leaving about ⅓ inch around the sides. Brush olive oil inside the eggplants and roast facing up for 20 minutes then set aside.
  3. Heat 2 tablespoons olive oil on a large saucepan. Add half of the garlic and onions, saute until translucent about 5 minutes. Then add the tomato sauces and fresh basil. Simmer for 10 minutes and season with salt and pepper.
  4. Heat a large pan over medium high heat then add 1 tablespoon olive oil and the remaining minced garlic. Saute for few seconds then add the Italian sausage.. Cook the sausage breaking up as you go about 10 minutes. Add half of the sauce mixture and cook for 2 more minutes.
  5. Add the remaining sausage mixture with the marinara sauce before spreading over the bottom of a baking dish. Arrange the eggplant shells on the baking dish. Fill the eggplants with the sausage mixture. Top with the cheeses and some chopped basil. Bake for 20 minutes at 400 degrees or until bubbly.
  6. Garnish with more basil if you like. Serve

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Gluten Free Easy Pineapple Fried Rice

 

Gluten Free Easy Pineapple Fried Rice
 
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Gluten Free Easy Pineapple Fried Rice
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 cups uncooked Jasmine rice
  • ¼ cup Tamari Soy Sauce - gluten free
  • 1 cup frozen green peas
  • 1½ cups pineapple chunks
  • 1 cup diced carrots
  • 4 eggs, lightly beaten
  • 3 tablespoons butter
  • 2 tablespoon sesame seeds
  • olive oil
  • 1 onion, finely chopped
  • 5 garlic cloves, minced
Instructions
  1. Cook rice.
  2. Heat a non stick pan to low heat. Add some olive oil then the eggs. Cook the eggs like scramble and set aside. On the same pan add more olive oil and some butter. Saute onions until translucent then add carrots. Cook for few minutes then add sesame seeds. Season with salt and pepper then set aside.
  3. Heat wok to medium high heat then add 3 tablespoons butter and the garlic. Saute until fragrant about a minute then add rice. Do not stir the rice immediately, you can hear it sizzling. Stir nicely and cook for few minutes. Add the eggs, pineapple, and carrots mixture and the peas. Stir and add soy sauce. Cook for few more minutes and add more salt according to taste. You're done!

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Gluten Free Skillet Sausage and Potatoes

 

Gluten Free Skillet Sausage and Potatoes
 
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Gluten Free Skillet Sausage and Potatoes
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 packages aidells Italian Style sausages - gluten free
  • 1 medium onion, sliced into chunks
  • 1 red bell pepper, sliced into bite pieces
  • 1 green bell pepper, sliced into bites pieces
  • 1 large russet potato, cut into 1 inch cubes
  • 3 tablespoons butter
  • olive oil
  • salt and pepper
Instructions
  1. Parboil the potatoes in the microwave for about 6 minutes. Do not overcook then drain and set aside.
  2. Brown the sausages on a nonstick pan about 8 minutes then set aside. On the same pan add butter and some olive oil. Saute onions until translucent about 5 minutes. Add the potatoes and bell peppers. Season with salt and pepper. Cook until vegetables are done. Return the sausages into the pan and stir to incorporate. Heat for few minutes. Serve

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