"Recipes from the Chef's Kitchen"

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The Cookbook
No Sacrifices - Entertaining Gluten Free


Email: ellen@nosacrifices.com

Ellen Fox Emerson - Cookbook Author

Caprese Salad

(Serves 6 to 8)
4 to 5 ripe large Tomatoes (3 inches in diameter), sliced 1⁄4 inch thick

2)   1 to 1 pounds fresh Mozzarella Cheese, sliced 1⁄4 inch thick
3)   1⁄2 cup fresh Basil Leaves
4)   Olive Oil

5)   Balsamic Vinegar
6)   Salt and Pepper
7)   Kalamata Olives (optional)

1)   Arrange the tomato slices on individual plates or a platter and top each one with
       a slice of mozzarella.
2)   Arrange basil leaves on top of each stack.
3)   Drizzle with oil and vinegar, sprinkle with salt and pepper to taste, and garnish
       with olives, if using.
4)   Serve.

Fried Calamari

If using frozen squid, thaw overnight in the refrigerator. If it’s not completely thawed
when you’re ready to cook it, run it under cold water.

(Serves 8)
1)   2 lb. Squid, cleaned and diced

2)   2 cups Gluten-Free Flour Blend (see recipe below)
3)   2 tablespoons chopped fresh Parsley, plus Parsley Sprigs for garnish

4)   2 teaspoons Salt
5)   Vegetable Oil for frying

1)   Fill a deep-fryer to the recommended level with oil, or fill a Dutch oven with
       2 to 3 inches of oil. Heat the oil over medium-high heat to 370F.

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   cups Sorghum Flour
2)   1   cups White Rice Flour
3)   1 cup Potato Starch (not Flour)

4)   1 cup Wweet Rice Flour


You can use store-bought gluten-free lady fingers instead of making your own.
You’ll need about 36 or two packages of store bought ladyfingers. In that case,
dunk the ladyfingers quickly in the liquid before arranging them in the dish.


(Serves 10)
1)   6 extra-large Egg Yolks
2)   3⁄4 cup Sugar
3)   1 pound Mascarpone Cheese
4)   1 1⁄2 cups Whipping Cream
5)   Pinch Salt
6)   6 tablespoons Marsala
7)   1 cup Water
8)   1 tablespoon instant Espresso Powder Lady Fingers (see ingredients below)
9)   2 tablespoons Unsweetened Cocoa Oowder

1)   Using a stand mixer with the paddle attachment, beat the egg yolks and
       sugar on high speed until the mixture triples in volume, 5 to 8 minutes.
2)   Reduce the speed to low and add the mascarpone, cream, and salt.
3)   Slowly increase the speed to medium, add 3 tablespoons of the Marsala,
       and beat until thick and creamy.
4)   In a small bowl, whisk the water, espresso powder, and remaining Marsala
5)   Arrange a single layer of ladyfingers snugly in a 9-by-13-inch baking dish
       and lightly brush them with the espresso mixture.
6)   Cover with half of the mascarpone mixture.
7)   Repeat the process placing the second layer of ladyfingers perpendicular
       to the first, brushing with espresso mixture and then topping with the
       remaining mascarpone mixture.
8)   Dust with the cocoa powder, cover with plastic wrap, and refrigerate for 6
9)   Serve.

The Lady Fingers
(Makes 36)
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

1)    Preheat the oven to 375F.
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.

Gluten-Free Flour Blend

1)   1   cups Sorghum Flour
2)   1   cups White Rice Flour
3)   1 cup Potato Starch (not Flour)

4)   1 cup Wweet Rice Flour

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.


Good Eating!!!