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The fourth of July is
coming. This means food, family, sun and fun along with playing with
fire. Who doesn't enjoy the 4th? At least in America, for most
other places it is just a day in July.
However, that food can be an issue if
you have trouble with gluten. I have scoured the internet for ideas of
gluten free friendly ideas. Other than the basics, burgers and hot dogs I
have found a good sounding fried chicken as well as a watermelon (fruit) cake, and a basic potato salad. Yummy.
Good Gluten free Buns
There are buns available
that are gluten free; however, so many of them are horrible. The buns I recommend
this forth are Udi's, Schar, or even Rudi's isn't all that bad. Make sure
that no matter what brand you use that they get toasted first for the best
flavor.
Sides:
If you are not making
your own sides be very careful to check the ingredients list. Items like
modified food starch should be avoided.
Food network had a great
recipe that looks amazing.
Fried Chicken
Ingredients
1 quart buttermilk
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and cracked black pepper
560 grams all-purpose gluten-free flour mix
1 tablespoon smoked paprika
2 chicken breasts, each cut in half
2 chicken thighs
2 chicken legs
2 chicken wings
1/2 cup canola oil (you could also use grapeseed or vegetable oil)
Directions
Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir.
Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.
Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken.
(Don't overcrowd the pan. You can always do this in two batches.)
Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F.
1 quart buttermilk
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and cracked black pepper
560 grams all-purpose gluten-free flour mix
1 tablespoon smoked paprika
2 chicken breasts, each cut in half
2 chicken thighs
2 chicken legs
2 chicken wings
1/2 cup canola oil (you could also use grapeseed or vegetable oil)
Directions
Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir.
Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.
Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken.
(Don't overcrowd the pan. You can always do this in two batches.)
Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F.
Watermelon (fruit) cake
Ingredients
Fruit “Cake”
1 watermelon
Strawberries
Blueberries
Whipped Cream
Sliced almonds
(optional)
Cut the bottom and top
of the watermelon off to make a cylinder shape (of the desired height for your
“cake”).
Slice the rind off the
sides to form the base for your watermelon cake.
Place the watermelon on
a platter.
Arrange fruit around the
base of the cake.
If desired, “frost” the
top of the cake with whipped cream and pile berries and other fruit on top.
For extra fun decorate
the sides with sliced almonds
Serve immediately or
cover with plastic wrap and refrigerate.
Ingredients:
3 pounds small red potatoes, quartered
1 pound bacon, chopped
2 hard boiled eggs, chopped
1 red onion, diced
½ cup fresh dill, chopped
¾ cup mayonnaise
¼ cup buttermilk
3 tablespoons Dijon mustard
Salt and pepper to taste
Directions:
Place potatoes in a pot of cold water and bring to a boil. Reduce heat and let simmer for about 15 minutes, until tender.
Add bacon to a skillet and sauté on low-medium heat until crispy. Remove to a paper towel to let drain.
Strain cooked potatoes in a colander but do not rinse. Transfer to a large bowl and let cool.
In a small bowl, whisk together mayonnaise, buttermilk, and mustard. Pour over cooled potatoes and toss with eggs, onions, bacon, and dill. Season with salt and pepper and serve.
3 pounds small red potatoes, quartered
1 pound bacon, chopped
2 hard boiled eggs, chopped
1 red onion, diced
½ cup fresh dill, chopped
¾ cup mayonnaise
¼ cup buttermilk
3 tablespoons Dijon mustard
Salt and pepper to taste
Directions:
Place potatoes in a pot of cold water and bring to a boil. Reduce heat and let simmer for about 15 minutes, until tender.
Add bacon to a skillet and sauté on low-medium heat until crispy. Remove to a paper towel to let drain.
Strain cooked potatoes in a colander but do not rinse. Transfer to a large bowl and let cool.
In a small bowl, whisk together mayonnaise, buttermilk, and mustard. Pour over cooled potatoes and toss with eggs, onions, bacon, and dill. Season with salt and pepper and serve.
Have a happy, safe, and gluten free 4th
of july!
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