2) 1 to 1 ½ pounds fresh Mozzarella Cheese, sliced 1⁄4
inch thick
3) 1⁄2 cup fresh Basil Leaves
4) Olive Oil
2) 2 cups Gluten-Free Flour Blend (see recipe below)
3) 2 tablespoons chopped fresh Parsley, plus Parsley Sprigs for garnish
2) Drain and separate the pieces of squid.
3) Place
the flour blend, chopped parsley, and salt in a plastic bag, close and
shake to
combine.
4) Coat the squid with flour mixture and shake off excess.
5) Working with
about a cup of squid at a time, fry the squid until golden brown,
2 to 3
minutes.
6) To add color and flavor to this dish, fry some bare parsley sprigs for
1 minute.
7) Drain on paper towels and serve warm.
Gluten-Free Flour
Blend 1) 1 ¼ cups Sorghum Flour
2) 1 ¼ cups White Rice Flour
3) 1 cup Potato Starch (not Flour)
Gluten-Free Flour
Blend 1) 1 ¼ cups Sorghum Flour
The Lady Fingers
Ingredients:
1) 3⁄4 cup Gluten-Free
Flour Blend (see ingredients below)
2) 1⁄2 teaspoon Baking Powder
3) 1⁄4 teaspoon Salt
4) 4 extra-large Eggs, separated, at room temperature
5) 1 teaspoon Cream of Tartar
6) 2⁄3 cup granulated Sugar
7) Powdered Sugar
Preparation:
1) Preheat the oven to
375°F.
2) Line two baking sheets with parchment paper.
3) Whisk the flour blend,
baking powder, and salt in a small bowl and set aside.
4) Using a stand mixer
with the whisk attachment, whip the egg whites on low
speed until foamy.
5) Add
the cream of tartar, increase the speed to high, and whip until stiff peaks
are
formed.
6) Transfer to a second bowl and set aside.
7) Using the now-empty
mixer bowl and the whisk attachment, beat the egg yolks
and granulated sugar on
medium-high speed until the mixture is pale yellow,
thick, and tripled in
volume, 5 to 8 minutes.
8) Gradually mix the our into the egg yolk mixture
and then gently fold the egg
whites into the egg and our mixture.
9) Fit a pastry
bag with a 3/4-inch plain tip and spoon the mixture into the bag.
(If you don’t
have a pastry bag, spoon the mixture into a resealable plastic bag
and snip o
one corner to make a small hole.)
10) Pipe 18 ladyfingers, each about 3 inches
long, onto each baking sheet and then
dust them with powdered sugar.
11) Bake until
crisp and golden brown around the edges, 12 to 15 minutes.
12) Let cool for 10
minutes before using.
2) 1 ¼ cups White Rice Flour
3) 1 cup Potato Starch (not Flour)
Note:
Ladyfingers
can absorb moisture. To keep them crisp, store in a resealable bag or
place
them in a warm oven to dry them out. If you aren't going to use them for awhile,
transfer the cooled lady fingers to an airtight container and store (at room
temperature for a couple of days) or (freeze for several weeks) until ready to use.