Ingredients

2 tablespoon butter or margarine
1 cup chopped onion
½ cup chopped celery
1½ cups diced, pared potatoes (cut in ½-inch cubes)
2 cups corn. fresh or frozen
1½ cups water
2 chicken bouillon cubes
¼ teaspoon thyme
1 cup milk
1 cup light cream
Salt and pepper to taste

Procedure

1.In a medium saucepan, melt butter; add onion and celery and cook until tender.
2. Add potatoes, corn, salt, pepper, water, bouillon cubes, and thyme.
3. Cover and simmer for 15 minutes, or until potatoes and corn are tender.
4. Add milk and cream. Heat through.

Tips, Notes, and Variations
If cooking outdoors, you can substitute evaporated milk or powdered milk.

I like to spice it up with some minced jalapeno pepper, or try chopped red or green bell pepper if you need to be more cautious!

This article is licensed under the GNU Free Documentation License. en.wikibooks.org/wiki/Cookbook:Corn_Chowder.

Ingredients

2-3 chicken breasts
~3 tablespoons olive oil
1 small onion, diced
1 can (28oz/800ml) whole tomatoes
3 cloves of garlic, minced
2 cinnamon sticks
1/4-1/2 peach, chopped finely OR 1-2 tablespoons honey
1 splash of vinegar
salt and pepper to taste
enough pasta for 4 servings (cheese tortellini is good)

Procedure

1. Heat olive oil in a medium saucepan. LIGHTLY brown chicken breasts – don’t cook them through.
2. Add the onion and fry for a couple of minutes.
3. Add peach (if you’re using peach) and fry for another minute.
4. Cut the tomatoes in half and add them.
5. Add everything else and simmer, covered, for 45 minutes, stirring occasionally. Remove the lid and let it simmer for about 15 more minutes.
6. In the meantime, cook the pasta according to the directions on the package.
7. Remove cinnamon sticks from sauce. Serve over hot pasta with freshly grated Parmesan and garlic bread.

Serves 4.

This article is licensed under the GNU Free Documentation License. en.wikibooks.org/wiki/Cookbook:Nick’s_Cinnamon_Chicken.

1. Gluten-free food is tasteless and unsatisfying
2. Gluten-free food is expensive
3. Gluten-free cooking is very time-consuming.

These myths can be deterrents to better health and make you question your commitment. These top three myths are easily debunked because they don’t take the reality of naturally gluten-free foods that everyone already eats and enjoys into consideration. With so many people already eating gluten-free and experiencing thriving health, don’t let a few misconceptions stand in your way.

Read the full article by Liz Schau from the Tampa Gluten Free Examiner, published January 24, 10:45 AM: www.examiner.com/x-30099-Tampa-Gluten-Free-Examiner~y2010m1d24-Top-5-glutenfree-myths-debunked.

The supplier maintains that, unlike other formulations for gluten-free bakery that are composed of multiple flours and starches, its cassava flour can simply replace wheat flour and makes ingredient inventory and label declaration less time consuming.

Carter Foss, technical sales director at AKFP, said that the product, a year in development, has demonstrated in internal tests that it can provide the taste, texture, crumb and baking characteristics equivalent to wheat flour.

The global market for gluten-free food and drink products has grown exponentially in the past five years with a raft of new products hitting the market, and clear leaders are starting to emerge in what was once a niche.

On the consumer side, demand has been fuelled by greater diagnosis of coeliac disease, sufferers of which must avoid gluten in everything they eat. The disease currently affects an average of one in 300 people in Europe, one in 200 in Germany and one in 100 in the UK.

Manufacturers have been quick to seize upon the opportunity, bringing a raft of gluten-free products to market ranging from cereals and pasta to cookies, crackers, snacks and bread.

Read the full article by Jane Byrne, published 14-Jan-2010: www.foodnavigator-usa.com/Science-Nutrition/New-cassava-based-flour-boost-for-gluten-free-bakers-says-AKFP.

Organic Gourmet’s products are all gluten free, MSG free and low carb, adding nutritional value and terrific flavor! Try their Vegetarian Bouillon Cubes with certified organic ingredients, Instant Sauce Mixes, Soup ‘ N Stock Concentrates, and more: www.organic-gourmet.com.

Read more at Suite101: Sharing a Gluten-Free Kitchen With a Non-Celiac: Avoiding Gluten While Using the Same Kitchen, published on December 20, 2009 by Amy Schumaker: food-allergies.suite101.com/article.cfm/sharing_a_glutenfree_kitchen_with_a_nonceliac#ixzz0aSdxGlRf.

“Raymond Blanc Unveils Winners of Gluten-Free Chef of the Year Competition”, published November 27th, 2009 on the Eat Out Magazine website: www.eatoutmagazine.co.uk/online_article/Raymond-Blanc-unveils-winners-of-Gluten-free-Chef-of-the-Year-competition-/9568.

“Chef Jose Garces Wins Next Iron Chef Competition”, published on November 24th, 2009 on the Celiac Central website: www.celiaccentral.org/News/Celiac-in-the-News/161/vobId__2109.

www.examiner.com/x-13910-SF-GlutenFree-Food-Examiner~y2009m10d25-Gluten-free-dino-kale-white-beans-and-pasta-recipe

Cornstarch is ideal for thickening, but does not have a pleasant flavour. Too much corn starch in a liquid sauce will give a jelly-like consistency. In baking, corn starch often gives a more pleasant texture, but can give a very hard, dense consistency.

Rice flour

Rice flour is close to wheat flour in behaviour, taste, absorption, and thickening. However, it lacks any binding ability whatsoever, and works best when combined with other flours and starches in baked goods; delicate baked goods may fail if attempted with rice flour alone.

Sweet rice and white rice flour is finer than brown rice flour, although mills are now producing fine brown rice flours for the gluten-free market. Choose the finest grind possible for gluten-free baking; coarser grinds are slightly gritty.

Brown rice flour is a whole grain flour containing higher protein than the white rice flours, and imparts a pleasant heft to baked goods. Sweet white rice flour from a Chinese or Asian grocery is as fine and powdery as cornstarch, and behaves similarly in baked goods. Sweet rice flour can be used as a thickener in gravies. Brown rice flour also makes a good roux for cheese sauces, gumbos, or brown sauces.

Potato starch

Potato starch is a light starch that will rise with egg as the leavening agent. Allows lighter baked goods. Use is limited by the short shelf life of products made using this starch.

Potato flour

Potato flour is a pleasant thickener for gravies and can also be used in baked goods. Some bread recipes also use mashed potato flakes!

Xanthan Gum

A strong binding agent that is used to replace the “stretchy” quality inherent in gluten, xanthan gum is often added to gluten-free flour blends to promote an improved texture. Use sparingly in bread, cake and cookie recipes. Xanthan gum is the fermentation product of the bacteria Xanthomonas campestris.

Other binders

Xanthan gum is the most popular binding agent, but others can be used too. These include soya lethicin, guar gum, carageenan, carob (locust bean) gum and even gelatin. These agents are often used in combination with each other.

Tapioca starch

Tapioca starch is a thickening agent often used in Chinese foods and gum candies. This starch is derived from cassava (aka manioc) roots; it is the same tapioca as in tapioca pearls, or tapioca pudding. Best used in combination with other gluten-free flours.

Chickpea Flour

Flour made from chickpeas, a popular alternative to gluten flours. This flour is commonly used in Indian cooking and can often be found in Indian or Asian grocery stores, sometimes labelled “besan”. It has an unpleasant taste when raw but has a good approximation of wheat flour’s texture when cooked. Unfortunately, some may find that it promotes flatulence.

Sorghum Flour

Sorghum flour (also known as sweet sorghum or jowar) makes an excellent wheat flour substitute in quick-leavened baked goods such as muffins or banana bread. It is ground from the small, millet-like grains of the sorghum plant (used to make sorghum syrup). Sweet white sorghum flour is a pale pinkish-brown in color and has a pleasant, faintly sweet and grassy taste. It is best combined with a gluten-free starch such as cornstarch or tapioca and creates a fine crumb, good texture.

Skim Milk Powder

Gluten-free bread recipes often contain skim milk powder. It adds protein and also has beneficial effects on the end product. The casein in milk makes it a good emulsifier, and it makes for a finer crumb and better consistency. People who are allergic to dairy can try substituting soy milk powder, but the results will not be as good.

Soya flour

Soya flour is also often added to gluten-free bread recipes to add protein.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikibook”Cookbook:Gluten-Free“.