"Recipes from the Chef's Kitchen"

Show 947

The Cookbook
No Sacrifices - Entertaining Gluten Free


Email: ellen@nosacrifices.com

Ellen Fox Emerson - Cookbook Author


(Serves 10)
1)   3 cups Gluten-Free Flour Blend (see recipe below)
2)   cup powdered Milk
3)   3 teaspoons Xanthan Gum
4)   1 tablespoon active dry Yeast

5)   2 teaspoons Salt
6)   1 1/3 cups Milk, warmed to 110F
7)   1 cup liquid Egg Whites (or 6 extra-large Egg Whites)
8)   cup Olive Oil, plus extra for shaping and finishing the loaf

9)   2 tablespoons chopped fresh Rosemary
10) 1 tablespoon Kosher Salt

1)   Line a baking sheet with parchment paper and set aside.
2)   Using a stand mixer with the paddle attachment, mix the flour blend,
       powdered milk, xanthan gum, yeast, and salt on medium speed until
       thoroughly combined.
3)   Reduce the speed to low and add the milk, egg whites, and oil. (The
       dough will begin to look somewhat like oatmeal.)
4)   Scrape down the sides of the bowl then increase the speed to high
       and beat for 3 minutes. (The dough will look like a heavy cake batter.)
5)   Scrape the dough onto the prepared baking sheet.
6)   Dip your fingers in oil and gently press the dough into an 8 1⁄2-by-12-inch
7)   Cover it loosely with plastic wrap or a dishtowel and place in a warm,
       draft-free place until the dough rises by an inch or so, about 1 hour. (The
       dough will rise more quickly if the room is 75F or warmer.)
8)   While the dough is rising, preheat the oven to 400F.
9)   Brush the surface of the dough with olive oil and press your fingers lightly
       into the dough to create dimples.
10) Bake until golden brown, 35 to 45 minutes.
11) Remove from oven, and while still hot, drizzle with olive oil, sprinkle with
       rosemary and kosher salt. Serve warm.

Gluten-Free Flour Bread

(Makes 4 1/2 cups)
1)   1 cups Sorghum Flour
2)   1 cups white Rice Flour
3)   1 cup Potato Starch (not Flour)
4)   1 cup sweet Rice Flour

1)   Place all the ingredients in a large bowl and whisk until completely
2)   Store in an airtight container in a cool cupboard. (If you don’t bake
       frequently, store the our in the refrigerator, but bring it to room temperature
       before using.)

1)   This is the recipe I use as an all-purpose our substitute for all of the
       baked goods in this book. Typically, I make three or four batches at a time,
       so I have plenty on hand.
2)   To create this blend I use Bob’s Red Mill products, generally available at
        health food stores, chain groceries, and independent shops.

Homemade Spaghetti with
Meatballs & Marinara Sauce

(Serves 8)
1)   9 extra-large Egg Yolks
2)   3 tablespoons Olive Oil
3)   3 cups Gluten-Free Flour Blend, plus extra for the work surface
4)   3 tablespoons Xanthan Gum
5)   1 teaspoons Salt
6)     cup Water
7)   Meatballs (see recipe below)
8)   Marinara Sauce (see recipe below)

1)   Whisk the egg yolks and oil together in a bowl.
2)   Using a stand mixer with the paddle attachment, mix the flour blend,
       xanthan gum, and salt on low speed until thoroughly combined.
3)   Add the egg yolk mixture and beat for 1 minute, then increase the speed
       to medium and beat until the dough begins to look like large crumbs.
4)   Add the water in an even stream and continue beating until the dough
       comes together into one large ball.
5)   Wrap the dough in plastic and refrigerate for half an hour.
6)   Cut the dough into six equal pieces.
7)   Working with one piece at a time, roll the dough out on a floured work
       surface as thinly as possible.
8)   Fold the pasta over several times.
9)   Using a sharp knife cut the pasta into narrow strips. Unfold the strips.
10) If using a pasta machine with a spaghetti cutter form walnut-sized pieces
       of dough and press through the extruder to the desired length of noodle.
11) Bring 6 quarts water to a boil in a large stockpot and add 1tablespoon salt.
12) Once the water is at a rapid boil, add the pasta and cook until al dente,
       1 to 3 minutes.
13) Drain immediately and rinse with cold water. (This stops the cooking
       process and prevents the pasta from turning to mush.)
14) Serve.


1)   The cut pasta can be made, stored in a resealable bag and frozen for up
       to three months.

The Meatballs


1)   2 tablespoons Olive Oil
2)   cup chopped Onion
3)   1 pound ground Pork
4)   1 pound 85 percent lean Ground Beef
5)   1 cup gluten-free fresh Bread Crumbs
6)   1 ounce Parmesan Cheese, grated (1⁄2 cup)
7)   1 extra-large Egg
8)   1 teaspoon Salt
9)   teaspoon Pepper
10) 2 quarts Marinara Sauce (see below)

1)   Preheat the oven to 350F. Line two 12-cup muffin pans with paper liners.
2)   Heat the oil in a small skillet over medium heat, add the onion, and cook,
       stirring occasionally, until translucent, about 10 minutes.
3)   Transfer to a large bowl and let cool.
4)   Add the pork, beef, breadcrumbs, Parmesan, egg, salt, and pepper and use
       your hands to mix the ingredients thoroughly.
5)   Using your hands, shape the mixture into twenty-four 1  to 2-inch
       meatballs and place them in the lined mu n pans.
6)   Bake for 20 minutes.
7)   Transfer the meatballs to the pot with the marinara sauce and keep warm
       until ready to serve.



1)   After combining the meatballs and sauce, transfer them to an airtight
       container and refrigerate for up to three days or freeze for up to three

The Marinara Sauce

(Makes 2 quarts) 


1)   1 tablespoon Olive Oil
2)   1 cup chopped Onion
3)   3 garlic Cloves - minced
4)   2 (28-ounce) cans crushed Tomatoes

5)   cup good Red Wine

6)   2 tablespoons chopped fresh Parsley

7)   1 teaspoons Salt
8)   teaspoon Pepper

1)   Heat the oil in a large saucepan over medium heat. Add the onion and
       cook, stirring occasionally, until translucent, about 10 minutes.
2)   Add the garlic and cook for 1 minute, stirring constantly so that the garlic
       doesn’t overcook.
3)   Stir in the tomatoes, wine, parsley, salt, and pepper.
4)   Reduce the heat to low and simmer for 1 hour.

  Arugula Salad with shaved Parmesan
Cheese & Lemon Dressing

(Serves 8)
1)   1/3 cup Olive Oil
2)   2 tablespoons Lemon Juice
3)   1 teaspoon Salt
4)   teaspoon Pepper
5)   8 ounces Arugula
6)   cup shaved Parmesan Cheese

1)   Whisk the oil, lemon juice, salt, and pepper in a small bowl until thoroughly
2)   Place the arugula and Parmesan cheese in a salad bowl, drizzle the dressing
       over the top, and toss to combine.
3)   Serve.



1)   You can make it ahead of time.  Place the arugula and Parmesan in the   
       salad bowl, cover with a damp dishtowel, and refrigerate for up to 4 hours.
2)   Just before serving, whisk together the dressing ingredients and toss with
       the salad.

Good Eating!!!