Tuesday, October 23, 2012

Jap Chae - Dairy & Gluten Free

I found these Sweet Potato Noodles also called Dangmyeon or Glass Noodles at an Asian grocery store.  I was looking for new types of gluten free noodles to try when I spotted these.  I searched for dairy free and gluten free recipes to make using these Sweet Potato Noodles and found many variations of Jap Chae a Korean dish.  However, none of the recipes I found suited what I had available.  This is my take on Jap Chae.

Jap Chae

1 1/2 lbs Dangmyon - Sweet Potato Noodles

1/2 c soy sauce (La Choy is gluten free) 
4 tbs sugar
2 tbs sesame oil
1/2 tbs Sriracha

2 tbs extra virgin olive oil
2 medium red onions, sliced
6 cloves garlic, chopped
3 cups frozen spinach, thawed
8 oz white mushrooms, sliced 
4 eggs

Cook the sweet potato noodles according to package directions.
When tender drain and rinse with cold water. 
Combine the soy sauce, sugar, sesame oil, and Sriracha in a small bowl.
Toss the cooked rinsed noodles with the sauce.
 Meanwhile, heat the oil in a large skillet.
Saute the onions until tender.
Add the garlic and mushrooms and cook for a few minutes.
Add the spinach and cook a few minutes longer.
In a separate pan, scramble the eggs and set aside.
Combine all ingredients in the skillet and heat through.

Sunday, October 14, 2012

Dairy and Gluten Free Southern Style Cornbread

Since the weather has turned cooler here, we have been craving hearty warming foods.  Today I made a huge pot of chili and a pan of dairy and gluten free cornbread.  But not just any type of dairy and gluten free cornbread, I wanted Southern Style Cornbread like I grew up with.  Southern Style Cornbread is one of those baked goods that since going dairy and gluten free I have been searching and searching for just the right recipe.  I have made a number of pans of cornbread that were too dry and crumbly or weren't the right level of sweetness which lead to more pans of cornbread trying to perfect the recipe.  Well this batch is in my opinion the quintessential dairy and gluten free Southern Style Cornbread.  It has the perfect amount of sweetness and the texture is light and fluffy just how I like it!

Dairy & Gluten Free Southern Style Cornbread

Dry Ingredients
1 cup sweet white rice flour
3/4 cup yellow corn meal
1 tbs baking powder
1 tsp xanthan gum
1/2 tsp salt

Wet Ingredients
1 cup water
3 eggs
4 tbs honey
4 tbs dairy free margarine, melted (I used Blue Bonnet Light Sticks)

Preheat oven to 350 F.
Whisk together the dry ingredients in a medium bowl.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour the batter into a well greased 9x9 baking pan.
(I used a canola oil spray to grease my glass baking pan.)
Bake at 350 F for approximately 30 minutes or until the cornbread is lightly browned on top and a toothpick comes out clean.
Allow to cool slightly before cutting and serving.