Delicious Gluten Free Cooking

by

Chef Oonagh Williams

Delicious Gluten Free Cooking 2 Chef Oonagh Williams

Text and images copyright © 2013 Oonagh Williams. All rights reserved

Delicious Gluten Free Cooking 3 Chef Oonagh Williams Table of Contents 1. BACKGROUND INFORMATION ...... 9 1. Disclaimer ...... 9 2. Cookbook Concept ...... 10 3. About the Cookbook ...... 11 4. Needing to be Gluten Free ...... 12 5. A little about me and my journey to Gluten Free ...... 13 6. Things to bear in mind if you are new to Gluten Free ...... 15 2. GLUTEN SAFETY ADVICE ...... 17 1. Product labeling terms to look for ...... 17 2. Cross Contamination in the Kitchen ...... 17 3. Refrigeration ...... 19 4. Condiments ...... 20 3. GLUTEN FREE BAKING ...... 22 1. ...... 23 2. Baking Soda ...... 23 3. Liquid quantities ...... 23 4. Spices ...... 23 5. Butter ...... 24 6. Starches ...... 24 7. Potato Starch ...... 24 8. Potato ...... 24 9. Tapioca Starch ...... 25 10. Cornstarch (Cornflour in UK) ...... 25 11. Sweet Rice Flour ...... 26 12. Xanthan gum ...... 26 13. ...... 26 14. Milk Substitute ...... 27 15. Eggs and substitutes ...... 27 16. Gluten Free ...... 28 4. FOODS IN GENERAL ...... 30 1. Quinoa ...... 30 2. Blue Cheese ...... 31 3. Jones Dairy Farm ...... 31 4. Bacon/ham ...... 31 5. Cabot Cheese in Vermont ...... 31 6. Green Onions ...... 32 7. Raw meats and poultry...... 32 8. Costco ...... 32 9. Trader Joe's ...... 32 10. Whole Foods ...... 33 11. Pasta ...... 33 12. Bulk Buying ...... 33 13. Oils...... 33

Delicious Gluten Free Cooking 4 Chef Oonagh Williams 14. Smoked Sweet Paprika ...... 34 15. Soy Sauce ...... 34 16. Mustards ...... 35 17. Vinegar...... 35 18. Yogurt ...... 36 19. Extracts ...... 36 20. Deli Meats ...... 36 21. Stocks ...... 37 22. Gluten Free Oats ...... 38 23. Storage ...... 40 24. Measurements ...... 41 25. Liquid measurements ...... 41 26. Oven temperature Celsius (Centigrade) to Fahrenheit conversion...... 42 27. Gluten-Free Beers and Alcohols ...... 43 28. Become a Locavore! ...... 44 29. Local Market resources ...... 44 30. Community Supported Agriculture ...... 45 5. MY GLUTEN FREE FLOUR BLEND, MIX AND ALTERNATIVES...... 46 6. APPETIZERS AND SIDE DISHES ...... 48 1. Espinaca – Spinach, Cheese and Salsa Dip ...... 49 2. Hot Crab Dip ...... 51 3. Nataing ...... 53 4. Cashew Nut and Roasted Red Pepper Hummus ...... 56 5. Crustless Roasted Red Pepper, Broccoli and Ricotta Quiche (Aka Frittata) ...... 58 6. Speedy Bean Salsa, Dip, Salad ...... 60 7. Goats Cheese Panna Cotta with Tomato Salad ...... 62 8. Teriyaki Chicken ...... 64 9. Baked Brie with fresh or frozen Berries ...... 66 10. Sticky Chicken Wings ...... 68 11. Vietnamese Spring Rolls - aka California Spring Rolls...... 70 12. Tomato, Shrimp and Mozzarella Bruschetta ...... 73 13. Cheating French Bread Crostini/Croûtes ...... 75 14. Cucumber Dip ...... 76 15. Chinese Coleslaw ...... 78 16. Crème Fraîche ...... 80 17. Roasted Garlic ...... 81 18. Roasted Sweet Red Bell Peppers ...... 81 19. Lime Hollandaise Sauce ...... 82 20. Quick Hollandaise Sauce ...... 84 21. Béarnaise sauce ...... 86 22. Colonel Kowalski’s Coleslaw ...... 87 23. Southern Sweet Potato Casserole ...... 89 24. Sausage and Cornbread Stuffing ...... 91 25. Winter Tabbouleh ...... 93

Delicious Gluten Free Cooking 5 Chef Oonagh Williams 7. SOUPS ...... 96 1. Buffalo Chicken Soup ...... 97 2. Shrimp and Crab Bisque ...... 100 3. Caribbean Chowder ...... 102 4. Chilled Avocado Citrus Soup ...... 105 8. FISH ...... 107 1. Shrimp, Mango and Black Bean Salad...... 108 2. Salade Niçoise ...... 110 3. Shrimp and Roasted Red Peppers ...... 113 9. ENTRÉES...... 114 1. Almost Pulled Pork ...... 115 2. Corned Beef cooked in Gluten Free Beer ...... 116 3. Tomato Sauce aka Marinara Sauce or Red Sauce ...... 118 4. Lazy Lasagna ...... 120 5. Lobster and Shrimp pasta sauce...... 122 6. Beer Braised Kielbase with Apples and Onions...... 125 7. Sauerkraut ...... 127 8. Braised Fresh Cabbage ...... 129 9. Potato ...... 130 10. 'Spanish Rice' Quinoa ...... 132 11. Sausage and Potato Oven Bake ...... 134 12. Oven Baked 'Fried' Chicken Tenders ...... 137 10. BREADS AND BAKING ...... 140 1. Savory Cheese Bread ...... 141 2. Corn Muffins/Bread/Toaster Cakes ...... 143 3. Irish Soda Bread ...... 146 4. Multi-grain, yeast free loaf ...... 150 5. Belgian ...... 153 6. Buttermilk Pancakes ...... 155 7. Clafouti ...... 157 8. Trying to be Sweet English 'Hobnob' (Oatmeal) /cookies...... 159 9. Apple Cake ...... 161 10. Cream Cheese Frosting ...... 162 11. Snow Queen ...... 163 12. Raspberry sauce ...... 164 13. American Popover/British Yorkshire Pudding ...... 165 14. ...... 167 15. Chocolate Pecan Indulgence ...... 170 16. Almond Tart ...... 172 17. Pavlova ...... 175 18. Quinoa/Oatmeal, Banana, Apple or Pear Bread ...... 177 19. Chocolate Chip Cookies ...... 179 20. Chunky Peanut Butter, and Oatmeal Chocolate Chip Cookies ...... 181 21. Chocolate Overkill ...... 183

Delicious Gluten Free Cooking 6 Chef Oonagh Williams 22. Fastest Fudge Cake ...... 185 23. Nutella Fudge Brownies ...... 187 24. Connie's No Egg Chocolate Pudding/Custard ...... 188 25. Chocolate Curls/Shards ...... 190 26. Chocolate Fondue ...... 192 27. Panna Cotta ...... 194 28. Ladyfingers ...... 196 29. English Sherry Trifle ...... 198 30. Quick Tiramisu ...... 201 11. APPENDIX – Resources ...... 204 1. Medications for the Gluten sensitive ...... 204 2. Topical reactions ...... 206 3. Author's Bio ...... 208

Delicious Gluten Free Cooking 7 Chef Oonagh Williams Preface

In regular flour days I used to say I made food ranging from Grandma's Comfort Food through Super Bowl Fare to Exquisite Gourmet International Cuisine. I do the same now with gluten free food and other food allergies, for my son, cousin, friends, students and clients. From Popovers (Yorkshire Pudding) to Buffalo Chicken Soup to Tiramisu or English Sherry Trifle. Remember many of these recipes are almost naturally gluten free and delicious according to my students, client and friends, so everyone including your gluten eating friends will be very happy. People who have seen me so often on New Hampshire's ABC WMUR TV, Channel 9's Cooks Corner tell me they would happily buy any cookbook I wrote.

Please join me on my blog at www.RoyalTemptations.com/blog which has my recipes since January 2011 for National Foundation for Celiac Awareness, as well as links to appearances on New Hampshire's ABC WMUR TV Channel 9's Cooks Corner, other articles I have written plus product reviews, events etc. Please note that WMUR doesn't keep huge archives so not all of my appearances will be available for viewing by the time you read this. There are also links to YouTube from my award winning cooking show, but remember many of these recipes are pre gluten free so you will have to make safe choices for ingredients.

A lot of the information I've written will be familiar to many of you, so please bear with me, but there are many people that are only just starting their journey with gluten free so I try to give lots of information. Plus different states in America, different countries have different products etc.

I have provided a detailed Table of Contents. You can click on this index to take you directly to a specific recipe. Clicking on Bookmarks (on the left side of the Adobe Reader) will give you a clickable list of chapters and sections. This list stays on your screen wherever you are in the book.

You can also 'Like' me on Facebook at Gluten Free Cooking with Oonagh https://www.facebook.com/pages/Gluten-Free-Cooking-With-Oonagh/137189656319493 Connect with me on www.linkedin.com/in/oonaghwilliams/

Delicious Gluten Free Cooking 8 Chef Oonagh Williams 1. BACKGROUND INFORMATION

1. Disclaimer

Please remember I am a chef not a doctor, nutritionist etc. These are recipes I make that we all like. My son and my students are my final decision on whether an ingredient is truly gluten free regardless of what the manufacturers might say. So you could be more or less sensitive to an ingredient than they are. I also know from years of teaching International Cooking classes that different brands give a different taste, as do different pans and ovens. Humidity, environment, kitchen cross contamination, cooking knowledge, even typos can all make a difference. Not necessarily a bad difference and your taste can obviously differ from mine regarding sugar, salt content, likes, dislikes etc. Cuts of meat vary in tenderness and description. Brands available in New England are not always available elsewhere. Please always use your best judgment when cooking with raw ingredients such as eggs, meat, poultry or fish. I am trying to provide you with options so you can manage your own diet.

Please be aware, that there is no warranty on this information and no liability is assumed by Chef Oonagh for the recommendations, information, dietary suggestions, menus, and recipes which are shared. Questions of a medical nature should be directed to your personal physician. The mention of products does not signify an endorsement. I have not received for free any products that I have mentioned. As the featured Chef on New Hampshire's ABC's WMUR TV Channel 9's Cooks Corner for many years, people say they know I am honest and will 'tell it how it is' about products, restaurants etc. I don't like to say something is awful but will say if I would buy it again, or visit a restaurant again.

Something to bear in mind. Instructables.com has this directive to those creating a post - "We have a "be nice" comment policy. Please be positive and constructive with your comments" [their emphasis].

Delicious Gluten Free Cooking 9 Chef Oonagh Williams 2. Cookbook Concept

I spent many hours with my friend Felicia (who is GF) deciding on contents of this gluten free cookbook. We have also researched comments online about other GF cookbooks. You know that most meat, veg, soup, salad etc cooked from scratch is basically naturally gluten free (mainly stock, flour thickener changes etc) but I know from teaching gluten free cooking/baking classes that people still want recipes on how to cook things like lazy lasagna, corned beef in beer, chicken tenders, fish tacos and many more recipes apart from baking. So we had already decided that my GF cookbook needed to cover soups, appetizers, salads, meats etc as well as GF baking. Plus everyday foods as well as International and Holiday dishes. Many of these recipes are either naturally totally gluten free or as I said just safe stock, different GF flour etc. I have made some recipes lactose or dairy free for my son and cousin but I can't retest every recipe to make it dairy free. I haven't included nutritional info. To get a genuine nutritional breakdown is expensive and most of us can look at a recipe containing butter, cream etc and say high calorie, treat only. Plus calories depend on how much of anything you actually eat, regardless of posted nutritional breakdown.

I like Southern Living's Magazine way of telling you what brand they used in testing, so I do the same. But you have to make the final decision on ingredients etc. Please note that my web site RoyalTemptations.com has recipes containing wheat going back over 10 years and it is only in the last 3 years that I have posted gluten free recipes. Many of my old recipes are easily adapted to gluten free, just by using gluten free stock, gluten free cornstarch, gluten free pasta for example. Please read carefully.

At the time of writing the product names quoted are gluten free. These recipes include the products, by name where possible, that I used. I found in my cooking classes that people wanted to know which brand I used in a recipe. That made it easier for them to find it in the store, plus for gluten free, you know the exact brand I used so you can search for it or request the store to carry the product. We also found during my hands on cooking classes where participants had brought their own ingredients that even different brands of canned tomatoes could make a difference to color and taste of final dish. Not necessarily a bad difference but noticeable. I like to include more information or advice for cooking, so don't be put off by the amount of writing on a page, it's so I can help you to be successful. Publishers routinely remove product names and additional information and manufacturers change their recipe/ingredients. Please note that you must check that these products are safe for you each and every time you buy them and be aware of your own personal sensitivities. We are told far too often that some ingredient is safe for all, but it does depend on your level of sensitivity. And for us women, different times of the month can make a difference to how we react to things. Remember how the kids can drive us mad at times and not others.

When an ingredient is mentioned that may contain gluten, such as soy sauce, I am always referring to a gluten-free version of that ingredient whether noted or not. Sometimes you

Delicious Gluten Free Cooking 10 Chef Oonagh Williams just forget to keep restating gluten free. When I use the word 'wheat', it normally should be understood to also mean gluten, barley and rye as well. Same as I sometimes forget to include salt and pepper in ingredient list or recipe. I will say when I haven't added salt. I am naturally a low salt person. I used to say that obvious salt only belonged on my bought, fast food French fries or ranch chips. The majority of processed or restaurant meals are far too high in salt for me and most of us. I hate the way my throat tightens, my tongue burns, with heavy salt, and how much you need water.

Also note that there is no guarantee of the absence of cross-contamination in any product. It seems that some manufacturers will say a product is ‘packaged on same lines, packaged in same facility etc as wheat or other allergens’ as a way of protecting themselves from the possibility of cross contamination and adverse reactions. Of course, this doesn’t help us to know how truly safe a product is. I phoned up one huge food manufacturer to query gluten free. The man proceeded to tell me that they followed FDA food allergen labeling guidelines, but since they had over 10,000 products they couldn't change the labels all the time. To which I replied so you don't follow the food labeling guidelines. Pomposity and ignorance. But they can change the visual appearance of their packaging to fool you into thinking it is a new product.

3. About the Cookbook

I try to make the methods as easy as possible since normally we are the ones doing the cleaning up, plus who has the time for elaborate preparations. However, my recipes are mainly from scratch with real ingredients -the way I have always cooked. My baked goods have to taste as good as my original recipes, otherwise as I say, my 6ft 4 inch baby, (my husband is far politer) would soon tell me about it.

Many of my recipes are high . Please don’t shout at me. Remember you are only eating this way because you are celebrating or indulging. The rest of the week cut back on the calories. I do try and use liquid egg substitute when I can as long as it doesn't affect final taste of a recipe. I also happily use Asian style coconut milk instead of heavy cream, which also has the advantage of being safe for dairy free. Apart from that, I only use butter, Earth Balance as a butter substitute and olive oil. For certain recipes I will use peanut oil, sesame oil etc but never canola oil or other 'manufactured' oils.

I find that in my International Cooking Classes, as well as parties for clients, they always want the rich, indulgent recipes that they have tasted in restaurants and don't know how to make. Rarely, am I asked to provide vegetarian or low fat recipes, even though that is the healthy way to eat during the week and be a bit indulgent at weekends. That's why on my web site RoyalTemptations.com there are mainly indulgent recipes not every day recipes. Plus my friends tell me that what I call every day meals, others call gourmet. What can I say, I grew up on fresh food made from scratch like many of us, then took a culinary arts degree, so I never really ate take out, frozen dinners or used packet mixes.

Delicious Gluten Free Cooking 11 Chef Oonagh Williams Our son was brought up the same way, which has proved a blessing for him since he knows how to cook gluten free for himself with real food. I have found in my gluten free cooking/baking classes I am also asked how to make regular meals from scratch but gluten free since so many people don't have a huge repertoire of safe, good meals they can cook.

4. Needing to be Gluten Free

There’s no denying it, when you get that diagnosis that you need to go gluten free, part of you is happy that now you know why you felt so awful for so long, part of you is also saying ‘help, what do I do now’. In today’s busy world, where takeout, or prepared foods are so much a part of our lives, and people rarely spend much time cooking complete meals from scratch anymore, it is a mind boggling diagnosis to hear. I call it a combination of a minefield and a maze to go gluten free. I am lucky, I find that as a Chef, I understand food labels and having always cooked from scratch, meats, soups, salads, vegetables etc were easy enough to make totally gluten free. But so many people really don’t know how to cook. I received one email from a man asking me how to cook meats, soups, salads, vegetables etc. I replied that I didn’t know what he wanted since these foods are generally naturally gluten free until a manufacturer processes them in some way.

Baking was another matter. Yes, the selection of gluten free baked goods has increased over the last few years, but some of it still tastes awful. At a Trade Food Show in Boston, fall 2009, I tried as many gluten free product samples as I could find. The same Trade Show in Boston, fall 2010, the number of gluten free products had increased, but far too many of them were still awful, dry, grainy and strange tasting. And I found the same at NYC Trade Shows. Yes, I know I am picky, but how can manufacturers possibly make and sell some of these products. One of my students, now a good friend, said it best after one of my all day gluten free baking classes. I had made a commercial gluten free brownie mix from a reputable manufacturer that I do recommend, to go with coffee on arrival, and then the students made my gluten free brownies from scratch. Felicia said if you grew up eating or making wheat flour packet mix cookies, cakes etc, you would probably be happy with gluten free packet mixes. But if you grew up with from scratch baking, you wouldn’t be happy and that my made from scratch gluten free brownies made you swoon. Her words not mine.

I get a great feeling when I give a presentation and people come up to me and say thanks for my presentation. There is far too much conflicting advice out there. I always say that not enough food producers care enough to be careful. As long as they keep the Corporate Lawyers happy. Do you really want to trust your health to the assumption that these food producers are following the allergen labeling guidelines of the FDA or even regular public health rules, particularly after the peanut butter, salmonella and eggs scandals? I am frequently asked to give practical help about gluten free products, how to cook, reading labels and making your kitchen a gluten free zone. So many people tell me that

Delicious Gluten Free Cooking 12 Chef Oonagh Williams they have seen nutritionists who will tell them that they are deficient in vitamins/minerals A-Z (insert what you have been told), will tell them what they need to be eating, but can’t tell them how to cook something their family will want to eat or tell them what store bought products taste good.

Like many of you I have not been impressed with many of the gluten free recipe books, magazine recipes. Then you add in the various TV chefs and shows that try and get in on the band wagon of gluten free and talk absolute nonsense or downright wrong statements.

In pre gluten free days I used to say in talks, demos and classes: ‘I am sure you have all read recipes in magazines, cookbooks, seen something on the television, thought it sounded good, tried it and it either physically didn’t work or tasted awful. And then you blamed yourself. Don’t. Far too many of these recipes have never been tested or were made in a commercial kitchen, with commercial stove, equipment and ingredients that rarely work the same way as at home’. Some years ago a good friend gave me an article from Smart Money Magazine that said exactly the same thing. The article actually mentioned chefs who do pay someone to test their recipe 'once' and other chefs who at first said they had made a recipe then admitted they had actually never made the recipe that they said was so wonderful.

However, remember you’re not going to like each one of my recipes. You didn’t like everything you made pre-gluten free, you didn’t like everything you bought in the store or had in a restaurant. You liked some things but husbands, wives, kids, didn’t. People can’t even agree on Hellmann's versus Miracle Whip! But I have made these naturally gluten free recipes many, many times, also in classes and for clients. The gluten free baked recipes have also been made many times by me, as well as by students at home or by me in classes. And I am an absolute pain. My husband will say to me, it's perfect, leave it alone. Poor man, when I keep tweaking a recipe.

5. A little about me and my journey to Gluten Free

British, born in London England, Culinary Arts degree, trained in London and Switzerland, traveled over most of Europe and then came to America with husband's employer and wasn't allowed to work. So in fact I was able to enjoy being at home with our son until 3rd grade with no guilt for being a stay at home mom. I hadn't grown up on bought foods, so apart from wheat bread, some cereals, fish sticks of course, I made everything from scratch. I wouldn't pay the price for processed foods, that didn't taste as good as homemade and being from Old England I had the same frugal attitude as many New Englanders.

Our son grew up naturally learning how to cook. I was the mother that would have the small boys flouring themselves and my kitchen as they made cookies or individual wheat from scratch with me. For our son's 8th birthday I bought him two omelet pans (Julia's favorite brand). He would make omelets on a Sunday morning, and bring them to

Delicious Gluten Free Cooking 13 Chef Oonagh Williams us for breakfast in bed. I have an electric kettle, so he would boil fresh spring water in the kettle and put the tea bags in the kettle since he knew not to pour the boiling water into the teapot. Yes, I admit it; I still only use a teapot, not a teabag in a mug for me. And poured into bone china mugs not heavy pottery. Our son started asthma attacks at two years old, he had three bouts of bronchitis in three months, was allergy tested at my request and started on regular asthma liquid medications. Flying into Boston at the age of five, he went into his first asthma attack that needed steroids. We were lucky we had the same pediatrician until he aged out at 21, and between us he kept very healthy, travel soccer, skied, swam, black belt in karate and basically was very active, very healthy and his asthma improved as he physically grew.

Then the summer between junior and senior year of University, he was the victim of a bad car accident which I think triggered the gluten intolerance. An endoscopy and biopsy said he was gluten and lactose intolerant. I actually think he possibly has celiac (coeliac) disease, but he hasn't had himself DNA tested. My father was dyslexic and had a pace maker, our son's asthma, another cousin has multiple sclerosis, another cousin with her parents and sister have proven celiac disease, heart problems, list goes on of illnesses in the extended family associated with celiac disease. Many of my female family members have had problems with periods, miscarriages, infertility which have also been listed under celiac disease. But since the only remedy is lifelong gluten free diet (apart from of course worrying about things like cancer associated with celiac disease), I've stopped nagging him to get tested. He is amazingly strict about following gluten and lactose free diet and won't even take a lactase tablet as I do. But what can you do when the supposed specialist doctor tells him he can safely eat wheat pizza.

For four years now he has been following a gluten and lactose-free diet, cooks good meals for himself but unfortunately doesn't eat out that much. As a young man, Mexican, Chinese and Italian are the cheap places to eat with your friends and he does get bored with just eating plain shrimp when he can get it. As a good mother, I of course was adapting most of his favorite baked goods to gluten free, cooking meats, soups, salads etc which are normally naturally gluten free but was still eating bought wheat bread and cereal myself. You all know how expensive and ghastly bought gluten-free bread and cereal can be. Then at one of my talks on food for the gluten free diet I was speaking to an Emergency Room nurse with CD about my period pains. She said she was only diagnosed with CD when her two little ones were diagnosed after an anaphylactic reaction. She went totally gluten free and within 2 period cycles her period pains and neurological problems went. So I went totally gluten free and my period pains (that had been daily pain for years, tests galore and consultant recommendation of a hysterectomy) went away apart from two days a month, and the arthritis/back pain I got from a very bad ski accident that reached from my knee radiating up through hip to my back, also went away.

I have found at my talks many people get a joint pain reaction as their first or only reaction. A nurse friend of mine with CD gets joint pain as her first reaction to cross

Delicious Gluten Free Cooking 14 Chef Oonagh Williams contamination followed by stomach reaction. It seems many people don't get the classic stomach reaction that is what far too many doctors think is the only reaction. You have only to read some books and see the list of up to 300 disorders that are caused by gluten. Of course in today's world, gluten is found in a huge number of products and WHY? Plus America is very bad about food labeling. The FDA still promises to get their act together about food labeling and clearly including gluten as an allergen not just wheat. But then the largest food manufacturers, say it would be expensive for them to correctly label products. Why can't they see, that they would get more people buying products if we could trust them. Plus if everyone has to eat real food as most of us have to for the gluten free diet, everyone would be far healthier. Rather than foods so adulterated and full of preservatives, colors, chemicals we can't pronounce, high salt, sugar and .

Our pediatrician always said our son was so healthy because he grew up on real food, milk, juice and not junk. I used to have to nag him to eat his meat not just his vegetables. In kindergarten, the regular field trip to the grocery store, he was the child that knew all the vegetables. If salmon or asparagus individually were visible at the grocery store, I had to say to him if one or the other was available that I wasn't going to make Hollandaise sauce from scratch. And that was his First Communion Party Celebration Meal - fresh salmon, asparagus and Hollandaise sauce. Even at University he didn't move onto junk food. Now he'll make himself large pots of beef stew, pulled pork, turkey in the slow cooker, bread in the bread machine I bought him. And he took two business degrees, not culinary.

6. Things to bear in mind if you are new to Gluten Free

I NEVER trust a statement on line or in a cookbook that is not current. You can start to write in Google 'is …....gluten free' and before you have finished writing the product name, Google has filled in the question. But if the answers from people or the company are more than a year old, I am very wary about accepting the statement. As you've probably already discovered by now, manufacturers arbitrarily stop making a product gluten free or just stop labeling it gluten free. I have told so many companies that if they stop labeling a product gluten free or make it very difficult for us to get a straight answer as to whether a product is gluten free, then we just don't trust them, won't buy from them and post on line. But they don't care. The reverse is also true, companies that truly try to label correctly, answer the phone helpfully, post on their web site are a joy. I thank them all the time and tell students and clients about them.

You'll also see doctors changing their minds about gluten free diet. Until very recently it was only Celiac Disease that the specialists seemed to care about. Doctors who said that you could feel just as rough, miserable, sick with the 'less interesting' gluten intolerance/allergy/sensitivity didn't seem to be well respected. Then 2012, a conference in Norway, we finally saw the designation of non-celiac gluten sensitivity. Many doctors will somewhat understandably tell you not to start a gluten free diet until they have confirmed your need for it. You need to be eating gluten for blood tests to confirm

Delicious Gluten Free Cooking 15 Chef Oonagh Williams problem, and yes, the gluten free diet can be an absolute pain, but not following a gluten free diet can be a literal pain.

But Dr. Stephen Wangen (Healthier without Wheat) says quite literally 'go with your gut' and if you feel better following a gluten free diet then go for it. Many people find they can feel better within a week of going totally gluten free. Note the word totally. Many people do the gluten free diet half-heartedly and then say they don't feel better. It's totally up to you. As Bette Hagman said, it's like being only a little bit pregnant.

“My book, The Gluten Effect was published early in the year and I must confess that my co-author and I felt like quite the renegades during the year we were writing it and for several months following its publication. The reason was that there seemed to be two distinct camps in the field: those that felt that celiac disease was the only “real” diagnosis and those that “knew” that gluten sensitivity was a very real condition.

Dr Peter Green wrote the book “Celiac Disease” in 2006 and had been heard to say that it was cruel and unusual punishment to remove gluten from the diet of someone who didn’t have celiac disease. Yet in 2009 he has embraced gluten sensitivity and spoke of it in his research.

Dr Alessio Fasano medical director of the University of Maryland Center for Celiac Research also felt similarly (now in Boston, Ma). Yet in 2009 he was quoted as saying in Scientific American: “Celiac disease and gluten sensitivity are subsets of gluten intolerance. Anyone who has celiac disease or gluten sensitivity is, by definition, gluten intolerant.”

From Dr Vikki Petersen, DC, CCN Founder of HealthNOW Medical Center Co-author of The Gluten Effect www.healthnowmedical.com www.glutendoctors.blogspot.com

Delicious Gluten Free Cooking 16 Chef Oonagh Williams 2. GLUTEN SAFETY ADVICE

1. Product labeling terms to look for

You'll soon get used to checking whether the gluten free product was made:

 in a dedicated gluten free facility -meaning nothing containing gluten has come in the door.

 on dedicated lines – meaning gluten containing products are produced in the factory but not on these lines.

 produced on shared lines – meaning gluten containing products were produced on same lines as gluten free products.

Now some manufacturers do post superb protocols on line explaining how they clean shared lines between each production run and throw away the first gluten free products from the line. Only you can decide whether you can take that risk. Frequently people that have problems with gluten also react to other foods. So you will also have to check whether the factory produces other foods you might have problems with. I have found that the purer the diet I follow, the more I react to suspect foods. And other people seem to react that way as well. And I'll repeat that companies will label their product as being produced in a facility also producing gluten products etc and this can be to cover themselves and not necessarily be true. If you join a support group, either physical or on line, you will find plenty of people able to tell you both locally and state wide or nationally, who they find they can trust. Unfortunately, even products that are labeled gluten free or even certified gluten free have been found to contain gluten well above 20 parts per million (ppm), the current allowable limit for gluten in food.

2. Cross Contamination in the Kitchen

When I speak to people who really don't know much about gluten, I don't say that many of us get tired, achy, migraines, headaches, stressed. Their reaction would be so what, we all do. But if I say to them that serving us a salad with a wheat crouton on top and only removing the crouton and not replacing with a safe uncontaminated salad can give us the worse case of food poisoning symptoms they could imagine (OK a bit of an exaggeration, but you get the point) they then become sympathetic and helpful. Other people lay it on even thicker and say about getting physically sick in the restaurant which also makes the servers, chef and manager pay attention.

If you live in a 'mixed' household, meaning gluten free and wheat eaters trying to happily co-exist, then you have to be far more vigilant than in a totally gluten free household.

Delicious Gluten Free Cooking 17 Chef Oonagh Williams You've all seen the Hollywood Celebrities going gluten free thinking it helps with weight loss, chefs and people that should know better saying it's all a fad and why is it such a big thing now. Well it's a big thing now, since in America food is so adulterated with fillers, colors, preservatives and anything manufacturers can use to get the product to market cheaper and more easily. If you think back even just a few years, there were not so many processed foods, people still cooked at home, restaurants cooked more from scratch, and the ingredients used were purer. What is gluten doing in everything nowadays, from toothpaste to beauty care, shampoo, dog food? Have you seen the commercial that tells you that their pet food doesn't include gluten? But we as humans can't even get labeling to tell us if gluten is in something.

Take a look around your kitchen and ask yourself how safe it is for you.

Elsewhere, I've said that I bought new Tupperware measuring cups for baking.

My stainless steel and Pyrex mixing bowls etc I considered safe, but not my plastic mixing bowls.

I replaced my electric hand mixer since wheat flour could have easily blown up into the vents, ready to fall down onto my gluten free baking. Also note that the majority of electric hand mixers now have mixer blades made of chrome, not stainless steel, don't label the packaging for you to know, and chrome blades need hand washing not dishwasher or they rust.

Your stand mixer should be safe as long as you clean it scrupulously. But a girlfriend with CD has two mixers, one for gluten free baking and one for regular flour for family and friends.

Whisks that you used for quickly whisking batter etc – how safe are they?

Wooden or silicon spoons, spatulas or other utensils that look tired and battered should be retired since gluten can be sitting in the cracks, scratches.

The same goes for your pots and pans. If they are looking sad, then they could well be harboring gluten in the scratches.

And I hate to tell you, but your lovingly seasoned cast iron and stoneware pans are probably not safe either. Remember you normally don't put stoneware or cast iron in the dishwasher or heavily wash them, so gluten is still there. A girlfriend with CD cleaned her stoneware pizza stone with wire wool. I have seen it mentioned that you can run stoneware or cast iron through the cleaning cycle of the oven, prior to re-seasoning, but have never tried it myself. But be aware of the risk of contamination.

Delicious Gluten Free Cooking 18 Chef Oonagh Williams The oven itself is a source of contamination. I know that when I used to keep my pizza stone in the oven, it would pick up little lumps of whatever from whatever was cooking in the oven. So for a totally gluten free household, you need to start by scrupulously cleaning your oven and that would include the racks.

You might have seen it mentioned that running dishes etc through the dishwasher will sterilize them. Most domestic dishwashers don't sterilize or sanitize but you get the idea, hot soapy water from every angle, hopefully, thoroughly cleaning. The colander you used for draining wheat pasta is a danger zone. Even if you've put it through the dishwasher, gluten can still hide up under the rim. I bought new tiny sieves for sieving GF flours, straining fruit etc for the same reason.

Chopping boards. Apart from wooden chopping boards holding gluten, again a sad chopping board can be a danger. It is now possible to buy chopping boards in a variety of colors. These were designed to keep raw meat, poultry, fish etc separate from fruit, veg, bread etc and prevent 'food poisoning' type contamination. But separate color boards are another good way to go.

Like other chefs I tend to have a lot of stainless steel since it cleans easily and doesn't rust. So look at all your utensils and decide what needs to be retired. Some people either buy different color utensils, bowls etc, or wrap colored tape around them to hopefully keep them separate.

Label everything clearly. And train everyone. Depending on your level of sensitivity, someone reaching into a gluten free bag of chips straight after touching wheat bread, cookies etc, can cause a reaction for some people. It would be lovely to be able to buy all new matching storage containers for everything gluten free but that's not a possibility for most of us. Use large bright permanent markers for labeling. Depending on what's being stored, gluten free cookies perhaps, let the kids put stickers of their choice on the container. This makes them feel special and makes the container very visible.

If you are a mixed household, then you need to be careful about wheat breadcrumbs etc falling off the side of the counter and into the flatware drawers. For school children give them their own paper napkin that they can use as a place mat to prevent cross contamination when they eat. Things like crayons, paint and glue contain gluten and kids draw on tables and put their fingers in their mouths.

3. Refrigeration So many books, internet etc tell you that virtually all of the gluten free flours (meaning quinoa, brown rice etc) need to be kept refrigerated or they go rancid. Whereas the starches such as corn starch and potato starch don’t need refrigeration. So if you have quite a few GF flours where are you going to put them? Most of our fridges don’t allow for that many packets taking up space. I used the dorm fridge left over from University. They retail for under $100, you might have one left over from a child. I keep all my GF

Delicious Gluten Free Cooking 19 Chef Oonagh Williams flours and ground nuts, quinoa flakes etc in the dorm fridge and fit in starches if there is space. Then everything is kept together. But I query some of the ‘experts’ telling you that some of these flours only last for one month or so even under refrigeration. I am sure they sat in manufacturers or supermarket warehouses, without refrigeration or really cold air conditioning, for longer and most have sell by dates of at least a year ahead. But it’s your decision. I read that when King Arthur was developing a gluten free flour they said that some of the brown rice flours were already rancid when they were delivered to King Arthur. Also note that many of the unusual gluten free grains such as amaranth, quinoa etc have a strong, different smell and quite honestly I wouldn’t know if that was the grains normal smell or it was rancid. Would you know on cooking or would you just think it was the normal smell of that grain.

4. Condiments If you are in a mixed household try and afford separate butter, jam, peanut butter, mayo, mustard etc. You'll see comments made about teaching people not to double dip with a knife used for spreading on wheat bread going back into a container that you will use for your GF meal. I find it less stressful to take a huge marker and scribble all over the lid of the jam etc I want to keep gluten free. I think that if I can be brain dead of a morning and reach for the wrong container, so can anyone, but at least with brightly colored scribble on the lid, most people will notice and hopefully stop. Make sure that if you only have single containers with squeeze tops, they don't let the squeeze top touch wheat bread. If you will have a totally gluten free household then you need to throw out all the open containers of jam, mayo, mustard etc as they are sure to be contaminated already. Go through your cupboards, pull out all the unopened, unexpired products that contain gluten and donate them to the local food pantry. This will also give you space for the new products you'll have to buy.

If I am preparing wheat bread or cereal for my husband, then I always do the gluten free first, then the wheat, and then very thoroughly clean everywhere. Remember even crumbs are harmful.

Store gluten free products in the fridge, freezer, and cupboards above gluten containing products to try and prevent crumbs etc falling.

Toasters and toaster ovens are another danger. You can get 'sleeves' to put bread in for the shared toaster but I found when used with a bagel they pressed up against inside of toaster and melted sleeve. To be safe you need to have a dedicated toaster, using just one side won't be safe enough. Toaster ovens, I've heard people say they use fresh foil each time as a liner.

Cooling racks for baking, all those little holes to hold crumbs. Cookie sheets etc that are well used and sticky from food sprays are sure to be holding onto the wheat flour from original baking.

Delicious Gluten Free Cooking 20 Chef Oonagh Williams If you're the one doing the cooking, life can be a bit simpler. Most real food cooked from scratch is fairly easily made gluten free. For one it's easy enough to cook gluten free Pasta. But the cost of gluten free pasta is very high for a family of five if only one needs to be gluten free. Cook up a packet of gluten free pasta and freeze it in individual servings then you've only got to cook the wheat pasta. You still have to be careful in serving the pasta, no double dipping with the sauce and utensils used.

Unfortunately most gluten free pastas are very expensive compared to wheat pasta. If you used to make wheat pasta from scratch then there are lots of recipes for making gluten free pasta from scratch. However, you can't use your pasta rollers that were used for wheat flour and could only be brushed clean never washed. I have successfully made gluten free pasta. I got together with a friend that has made wheat pasta by hand from scratch all her life. Her husband, a Rhode Island Italian, was the tasting expert and we managed to get his approval. But it does take time.

Deep frying is a problem area. I don't tend to deep fry at home since I hate the way it makes the house and me smell. Deep fried food is also a danger point in restaurants. I've had one of my colleagues - a commercial professional chef for many years - assume that deep frying 'destroyed' the gluten that would have contaminated gluten free products. If you deep fry at home, you need to have a separate container for the oil and really clean the frying container thoroughly. In restaurants any deep fried food has to be fried in a dedicated gluten free fryer and not use oil recycled from deep frying wheat filled products.

Delicious Gluten Free Cooking 21 Chef Oonagh Williams 3. GLUTEN FREE BAKING Books written 10 years ago don’t have current information, for example they said they weren’t sure if quinoa flour was safe. Now it is recognized to be safe.

Use common sense and directions as well to decide if a baked good is cooked, not just timings. I always thought cook until done was a really unhelpful direction.

If you are adjusting your own recipes I find as a rough rule of thumb that I increase baking powder or yeast, frequently add in extra egg and have to increase the amount of vanilla extract, cinnamon, lemon zest, herbs, garlic etc since many commonly used GF flours are normally tasteless compared to wheat flour. I normally cooked regular flour yeast bread to between 190-200 degrees, my GF loaf I cook to 215 degrees so it is not doughy in center. GF breads tend to be cooked at a higher temperature so that higher heat helps raw goods to rise quicker. This also means the baked good often has to be covered with foil part way through cooking so it doesn’t over brown. Wal-Mart carries instant read thermometers for about $10. Instant read means insert thermometer into baked good, leave about 10 seconds and remove to read temp. You can’t leave instant read thermometers in product in the oven, they melt.

Most baked goods need more baking powder to make up for lack of gluten in GF flours so you have to help the baked goods to rise. Eggs are there for flavor, fat and holding baked goods together, and as a raising agent.

Dry yeast should be gluten free. Brewer’s yeast is not GF. I use Red Star GF yeast from Costco, roughly $4/lb versus $1+ for a 3 packet, ¾ oz strip from Fleischmann. Decant Red Star yeast into container, freeze for up to a year (according to King Arthur) and use straight from freezer.

In wheat flour days I tended to cook the original pan of 9x5 inch/23x13 cm quick breads in a Bundt pan. Just using a Bundt pan immediately gives a visually more attractive cake, plus the hole in the middle allowed the cake to cook more evenly and not sink in the middle. Using a black non stick lined Bundt pan can cause the cake to cook faster on the outside before the inside is completely cooked, so pay attention to timings the first time you use one. Any pan that is colored black in the inside will tend to bake up faster on the outside layer.

American Pumpkin pie or apple pie spice would be English mixed spice. Remember that every company makes their own blends, so there will be differences in taste between the brands.

English Mixed herbs are basically a dried blend of parsley, sage, rosemary and thyme. I haven't found an American equivalent. American Italian herb blend normally contains basil and oregano and does not taste the same as mixed herbs.

Delicious Gluten Free Cooking 22 Chef Oonagh Williams 1. Baking Powder I normally buy Rumford’s which doesn’t contain aluminum and is labeled gluten free and non GMO. But it does contain cornstarch if you are corn intolerant or don’t wish to take the chance on the cornstarch. To make your own corn starch free baking powder mix ½ tsp cream of tartar with ¼ tsp baking soda which is the equivalent of 1 tsp baking powder. Most baking powders are called double acting which means they start to thicken the batter on mixing (remember pancake batters) and then have a second rising action when they hit the heat of the oven or skillet. This is how grandmothers used to be able to keep pancake or muffin batter in the fridge and make pancakes fresh each day. So recipes using baking powder can ‘sit’ in the kitchen or the fridge if you are baking several trays of muffins or cookies. Recipes using only baking soda (bicarbonate of soda in UK) need to be baked straight away since baking soda reacts with liquid on mixing to produce the carbon dioxide needed to make a cake etc rise. And I don’t know if homemade baking powder containing baking soda and cream of tartar has to be used immediately or not. I normally only use cream of tartar with egg whites for meringues.

2. Baking Soda Known as bicarbonate of soda in UK. A recipe using baking soda needs to be got in the oven as soon after mixing with a liquid as possible otherwise it probably won't rise sufficiently. Stir the baking soda to get rid of any lumps that will leave a bitter, metallic taste in your mouth.

3. Liquid quantities These might need adjusting since the same as regular wheat, different flours and humidity or dryness in atmosphere all affect amount of liquid needed. I also find that most GF baked recipes need to be a wetter consistency than wheat flour. Then they often need cooking that little longer to be thoroughly cooked otherwise you can taste a grainy texture. With muffins, cakes, breads I literally poke through the middle to make sure it is cooked all the way through. Ovens all cook differently so baking times need adjusting, size and type of pan are also a factor. Plus a wetter batter, often does better cooked in a pan of some sort rather than flat on a baking sheet where it will spread more.

4. Spices In UK we would know to buy spices such as cinnamon fresh each year in the Fall/Autumn for baking and replace our baking powder, baking soda etc so everything was full of flavor and not out of date. Out of date baking powder and baking soda almost guarantees cakes that don't rise. Now you have to throw out your open spices, , cocoa, baking powder and anything open that you used in baking or cooking and would have measured with a spoon etc. How often have we used the same spoon from the flour to sugar to cocoa to baking powder to cinnamon? All of those are now contaminated even if some of them naturally are gluten free.

Delicious Gluten Free Cooking 23 Chef Oonagh Williams 5. Butter I was already using Earth Balance as a butter substitute for sandwiches, just to be healthier. It was created by Smart Balance together with Brandeis University in Ma. I preferred the flavor and ease of spreading from fridge. With our son also lactose intolerant I then switched to Earth Balance for his baking and also many times for the rest of us since it is cholesterol free. Labels say gluten free, lactose free, vegan, non GMO. I buy the tub for sandwiches and the sticks for baking. I have only seen the sticks in one variety so far and they are 4 sticks for one pound. Tubs are now 15 oz so you need scales to measure unless you use cup measures, rather than just cutting up original 16 oz tub into four to give 4 x 4 oz. I buy the 'original' label tub which also contains soy and flax. They do make a soy free tub which I use for my soy free cousin. There is a loss of flavor, and the texture is different to butter baked recipes, but it is still a very good substitute.

A cousin in England says she can buy a brand called 'Pure' that does soy or sunflower spreads, dairy free etc. I 'googled' Pure and couldn't find a link to the company but I did find various forums discussing butter substitutes. Answers were: “Suma's margarine, which is like Pure. Pure is widely available (including at Sainsbury's – English grocery store chain). Pure isn't any less magical than Earth Balance. EB is a slightly different blend of veggie oils and stuff, but the difference is minute. And it is, as others have mentioned, just margarine fancied-up and made more buttery.” Some said there were different varieties of 'Pure', same as Earth Balance has more than one type.

6. Starches I buy my potato starch, tapioca starch, sweet rice flour aka glutinous rice flour, white rice flour, and soy flour at an Asian market locally that is scrupulously clean. Books recommend buying Asian flours as they are often more finely ground than American rice flours and other alternate flours and normally significantly cheaper. However I am careful which flours I buy. I won't buy a flour like millet flour or chick pea flour (garbanzo, besan) frequently sold in an Indian grocer because I think it is more likely to have been ground on same lines as wheat flour.

7. Potato Starch I was very confused at the beginning of gluten free baking by potato starch, potato flour and then potato starch flour. So which one's which? The easiest way for me to remember is that potato starch is squeaky like corn starch (cornflour in UK), is the starch found in bottom of bowl when you have shredded raw potatoes, and is used in many GF blends by the cup (4 oz, 112g). In Asian markets it is very reasonably priced but Bob's Red Mill and Manischewitz are much more expensive.

8. Potato Flour This is not potato starch. Potato flour is cooked potatoes, dried and ground and is used by spoonfuls not cupfuls. Bette Hagman only uses 1 teaspoon to a cup of her Featherlight GF blend. She also recommends potato buds to use instead of potato flour. I buy plain

Delicious Gluten Free Cooking 24 Chef Oonagh Williams dried mashed potato (be paranoid and check brands), run it through the food processor to a powder and it becomes the same as the potato flour on sale for a higher price. I also discovered it is great when used instead of regular flour to just ‘flour’ a piece of chicken etc for pan frying. It tastes like the crunchy outside of the best roast potato. Fabulous coating for potato pancakes made from mashed potatoes. See recipe with kielbase.

9. Tapioca Starch Also known as tapioca flour, cassava flour or manioc in the US. Note that Chebe brand of South American tapioca bread packet mixes quote both tapioca starch and tapioca flour on the list of ingredients. Tapioca flour from Goya is gritty like cornmeal. Tapioca starch is squeaky like cornstarch. I tried sieving a bag of a mix to figure out proportions of different starch/flour but everything went through the sieve except for the dried herbs.

10. Cornstarch (Cornflour in UK) Everyone knows corn starch and many GF blends include corn starch in the blend. I use Argo Cornstarch labeled gluten free. Martha Stewart magazine in a GF article said corn was GF. Corn itself is naturally gluten free but Quaker Oats say they can’t call their corn meal, corn starch, corn flour, gluten free due to risk of cross contamination from wheat. A Celiac Nutritionist at Beth Israel said the Quaker Oats corn meal was contaminated to thousands of parts per million of gluten. FDA and GFCO quote 20 parts per million, (ppm), as the level of gluten that is acceptable and say gluten level can’t be measured below 5 ppm. However, GFCO does admit that some people still react to less then 20 ppm and one woman in Italy supposedly reacts to 1 ppm. I know my son is very sensitive.

To me that raises the question is corn syrup GF, and that is in many foods. Corn is also included in many butter substitutes. Corn would also include polenta, grits, corn tortillas, corn chips, corn flakes etc. My son can tolerate GF corn tortillas from Trader Joes but not regular corn tortillas. Green Giant told me they couldn’t call their corn niblets or creamed corn GF, but someone I e-mail says she can eat Del Monte niblets and creamed corn. But again my son tells me he can eat Green Giant corn and that on line Del Monte states it is not GF. I give up sometimes. And these statements literally change from week to week. I saw some Green Giant Corn labeled as a 'gluten free food', which is correct but says nothing about gluten free safety of that product.

Bob’s Red Mill and both carry GF corn meal etc. I use Arrowhead Mills cornmeal labeled GF and finer than Bob's for my taste. Better to be safe than sorry. However, unless they state GF corn flour etc, I am still wary of label saying pure. So to confirm, I only buy corn products that say they are gluten free. I also check with people that say they are allergic to corn as to whether they have tested allergic to corn or was it possible that the corn was cross contaminated by flour.

Delicious Gluten Free Cooking 25 Chef Oonagh Williams 11. Sweet Rice Flour Also known as glutinous rice flour meaning sticky as in Asian sticky rice. A well known brand is Mochiko sweet rice flour widely used in regular desserts in Hawaii. Mochiko is more expensive than regular glutinous rice flour. I have tried both at the same time and couldn’t taste any difference in taste or texture from the more expensive Mochiko brand. Sweet White Rice Flour is made from high-starch, short-grain rice and is used in Oriental cooking to thicken sauces and in desserts. The word is glutinous with an ‘i’ not an ‘e’, so it does not contain gluten.

12. Xanthan gum This is the glue that takes the place of the gluten in flour and does the same job of holding the flour blends together. Amounts to use vary depending on what you are making and I tend to check Bette Hagman for a similar recipe when I am adapting one of my regular flour recipes. My GF pancakes and waffles recipes are adapted from regular recipes from the old orange ring binder cook book. I do allow batter to thicken for about 2-3 minutes and then scoop thickened batter into skillet for pancakes or iron for waffles and I do not stir batter down which thins it.

I read that xanthan gum comes from MSG (I haven’t checked these facts) and therefore can cause migraines. Guar Gum is quoted as an alternative. I have only found guar gum in one shop so far in NH and it does have a laxative effect according to the literature. Do not add more xg than recipe quotes, it can make baked good gummier when first cooked then xg tightens up over a few days. So measure carefully, plus it is too expensive to over measure. XG is used in a lot of regular products in the store, salad dressings to make them thicker and pourable, salsas etc instead of pectin that is used to thicken jams. When you use xg in a GF flour recipe like a wet quick bread, the raw mix will tend to thicken more than you remember from regular flour recipe. This is not noticeable in pastry or cookies etc. I won't buy a gluten free blend that already includes xanthan gum. Many recipes don't need xanthan gum and it is expensive.

13. Sugar I use ordinary white sugar in US, known as granulated sugar in UK. Superfine sugar in US is caster sugar in UK. Powdered sugar is also known as icing sugar or confectioners’ sugar and some has corn starch that some people can't tolerate. I rarely use corn syrup, not because of all the uproar about corn syrup in everything but because it is tasteless and adds nothing in flavor to a recipe. The English equivalent is Tate and Lyle’s golden syrup, naturally gluten free, very tasty and made from cane sugar. It is available for sale in regular supermarkets in NH. American molasses is British black treacle. To confuse you, English treacle tart or sponge is made with golden syrup not black treacle. One of my husband's favorites. In NH we are used to keeping quarts of maple syrup in the freezer but I know maple syrup is not so easily available in other states or is far more expensive. For baking or cooking with maple syrup I prefer to buy grade B, medium amber for more flavor. Grade A is very pale and mild in flavor. Honey is wonderful but can have a very assertive flavor in baking.

Delicious Gluten Free Cooking 26 Chef Oonagh Williams

14. Milk Substitute My son is lactose intolerant as well and tends to buy Blue Diamond almond milk that is available in regular ½ gallon and tiny juice box size. I will use almond milk for him, but it doesn't always work successfully as a milk substitute in certain recipes. My American popovers/UK Yorkshire Pudding did not rise with almond milk. I also buy refrigerated So Delicious coconut creamer and use it in place of cream for chocolate or vanilla custards. I find it doesn't have enough taste for me for a panna cotta (gelatin set custard), but my cousin was very happy. I don't like soy milk and many people are allergic to soy. I tried hemp milk and didn't care for it. You have to find what you like. I will use cans of Asian style (not Piña Colada) coconut milk instead of cream in soups etc. Don’t buy the coconut milk you would buy for Piňa Colada it has far too much sugar - buy Chaokoh or other Asian brand that has minute quantity of sugar in comparison to sugar in Piňa Colada type coconut milk. Don’t use a ‘lite’ coconut milk - you’ll be disappointed in finished product. Plus some light coconut milks are thickened with multiple gums to be 'thick and creamy'. Coconut milk has about half the calories of heavy cream but no cholesterol.

Milk/Cream American Heavy Cream is English Double Cream which has a minimum fat content of 45% and is sometimes labeled that. Whipping cream is Whipping Cream and has a minimum fat content of 35% American Light Cream is English Single Cream which has a minimum fat content of 18%. American whole milk is English full fat, 3.5% fat. American 2% milk is English semi-skimmed with between 1.5-1.8% fat. American fat free milk is English skimmed milk Condensed milk is literally milk with less water and lots of sugar added. It is normally used in toffee making or baking. Evaporated milk, both whole milk and skimmed, has less water so naturally sweeter and can be used to add richness to soups, sauces etc– but only one 12 oz can at a time. One time one of my students used 3 cans for a pot of soup and it was so sweet it was inedible.

15. Eggs and substitutes Many people are allergic to eggs, the yolks or the whites. I have no problems with eggs, but again my cousin is allergic to eggs so I try and do recipes for her that my husband calls everything free – but still tasty. She's my cousin after all. For health I will normally substitute liquid egg substitute Better' n eggs by Papetti Foods that on their web site they clearly state are gluten free. http://betterneggs.com/faq/ Don't you love it. I prefer this brand because it doesn't have the garlic and onion powders added to other liquid eggs. I really don't care for my pancakes, waffles etc tasting of onion. Their 'eggs' come yellow colored liked real eggs and contain added vitamins etc as well as xanthan and guar gum. Their All Whites are just whites. For people who can tolerate the whites and not the yolks these two are a good option. I have found that cakes made with all whites don't

Delicious Gluten Free Cooking 27 Chef Oonagh Williams turn out as well as those using the yellow better n eggs which contains the gums and holds together better.

I have used the one tablespoon of flax seed meal (not seeds) to 3 tablespoons warm water, left to gel, as an egg substitute. It is best with assertive flavors like chocolate or spices, otherwise the flavor is noticeable. There are people who are allergic to flax seed.

Chia seeds. - yes the same as in Chia pets - can also be used in the same way as flax seed meal to replace eggs.

The other egg substitute I have used is 1+1/2 tablespoons water, 1+1/2 tablespoons oil and 1+1/2 teaspoons baking powder to replace one egg and in addition to whatever baking powder and liquid is in the recipe. My recipe for corn bread toaster muffins gives my egg free alternate. Really tasty but more like a corn bread shortbread to me.

16. Gluten Free Flours

Bob’s Red Mill “All of our products marked with our gluten free symbol are produced in a dedicated facility and batch tested for gluten content. For a complete list of our gluten free products, click here. http://www.bobsredmill.com/gluten-free//. If an item does not appear on this list, it is not produced in our gluten free facility.”

Bob’s Millet Flour - Millet Flour has a subtle flavor, lots of vitamins and minerals, and adds a lovely creamy color to baked goods

Bob’s Sorghum Flour, a millet-like grain, is America's third leading cereal crop. It is a powerhouse of nutrition and adds a superb flavor to gluten-free baking. Add 15% to 20% sorghum flour to your flour mixes to make delicious breads, cakes, and cookies. Even though sorghum is described as sweet I (and other celiac friends) find it is still bitter in quantity. One cook book author uses almost 100% sorghum but then adds quantities of sugar even to savory recipes to make sorghum palatable. It is of the same family as sugar cane, rice and corn.

Bob’s Golden Flaxseed Meal is freshly milled to preserve the natural oils and nutrients. Ground flaxseed has a nutty taste and is a noted health-giving digestive aid. Keep refrigerated for freshness. Buy the flaxseed meal, this means ground to be like a flour. Flax seeds just pass through the body so you don’t get the nutritional benefits of them. Flax seed is a diuretic for some people, plus I have girlfriend who is allergic to flax seed as well as having CD.

Bob’s Organic Amaranth Flour is a gluten free flour originally from South America. Its cultivation, appearance and uses are similar to grains and can be used to replace 25% of the flour in your own recipes. It is 100% stone ground and great for gluten free baking

Delicious Gluten Free Cooking 28 Chef Oonagh Williams when combined with another non-grain flour or starch. It's especially high in lysine which is lacking in many grains. It has a strong, nutty bran-like taste (and smell) so a little goes a long way. It contains more protein than wheat and one-third more fat and should be refrigerated.

Bob’s Brown Rice Flour is 100% stone ground at Bob's Red Mill Natural Foods on a very fine setting to prevent the flour from tasting gritty-a common complaint about many brown rice flours. (I still find it to be gritty and not super smooth like Authentic foods). It is milled from unpolished brown rice and contains the bran so is higher in nutrient value than white rice flour (same as white rice and brown rice). There are oils in the bran so it must be refrigerated as it has a shorter shelf life. (But my pack of Bob’s Brown Rice has 'sell by' date often a year away and stores don’t keep it refrigerated??).

Delicious Gluten Free Cooking 29 Chef Oonagh Williams 4. FOODS IN GENERAL

1. Quinoa pronounced 'keen-wah' has burst onto the scene in recent years. Read about it on Wiki. It is known as the 'Mother of all Grains', naturally gluten free, high in protein, fibre and essential amino acids. When you open a packet of anything quinoa it has a strange smell. That is the naturally occurring insect repellent saponin that is meant to have been rinsed off. I still rinse my quinoa grain. So far the best price is Costco's 4 lbs for less than $10. I've seen the same brand in the market at $3.50/lb and up to $8/lb with some dried vegetables and spices added! I have included recipes for Spanish Rice Quinoa, Winter Tabbouleh with quinoa, and quinoa baked goods. But, if diarrhea is your problem, quinoa is high fiber and can have a laxative effect. I use quinoa whole grain and quinoa flakes (like oats) but I don't like quinoa flour. The flavor is far too strong for me with quinoa flour.

Photo shows clockwise direction from top, raw quinoa grain, cooked, fluffy quinoa grain (see the little white tail sticking out) and dry quinoa flakes.

Delicious Gluten Free Cooking 30 Chef Oonagh Williams 2. Blue Cheese The mold in many blue cheeses was originally grown on wheat bread. Some companies still prepare blue cheese on wheat bread. Some don't. My understanding is that since cheese, as well as meats, vegetables etc come under the USDA, they don't have to follow the FDA's food allergy labeling guidelines. Many companies are voluntarily clearly labeling their products as being gluten free, but there is still a long way to go.

I telephoned ‘President’ brand of cheeses in December 2010 to check that their cheeses were gluten free. They won’t clearly state that their cheeses are gluten free, but they said that no wheat, rye or barley is used, there is no gluten in the plant and they use white distilled corn based vinegar. They also do not test for gluten. So it's your choice.

However January 2013 their web site said this “Many of the cheeses we manufacture are from ingredients considered to be gluten free, but since we do not confirm this with testing, we refrain from making any such claims. We understand how important this subject is to many of our customers. Please check back with us from time to time. This is something that we are presently working on.”

3. Jones Dairy Farm I used their sausage meat for years before needing to go gluten free, plus their hams. They have a web site with lots of recipes. I also enjoy Al Fresco raw and fully cooked sausages and meatballs, clearly labeled gluten free. Applegate is another company that produces gluten free meats, but also regular meats, so check label carefully so you don't buy gluten filled meats. http://www.jonesdairyfarm.com/ http://www.alfrescoallnatural.com/ http://www.applegate.com/

4. Bacon/ham Remember they don't have to follow food allergen labeling guidelines. Jones Dairy farm does a raw cherry wood smoked bacon I like. Hormel is good about listing gluten free products on line. Blogs say Oscar Mayer bacon is gluten free but it is very difficult to find confirmation on their site. I also use Costco's ready cooked bacon. Leidys also do labeled gluten free hams and sausages.

5. Cabot Cheese in Vermont clearly states their cheeses are gluten free and also lactose free, but obviously not dairy free. Vermont is next door to New Hampshire so there is also the increased trust factor with what amounts to a local producer. Plus their cheeses taste good. They have a gorgeous facility you can visit in Vermont, recipes galore on the website and what they call 'cool, free stuff' for schools and groups. http://www.cabotcheese.coop/

Delicious Gluten Free Cooking 31 Chef Oonagh Williams 6. Green Onions I use green onions in lots of recipes to get a mild onion flavor when I don't have fresh chives. Green Onions are also known as scallions or spring onions and are not the same as leeks or young Vidalia onions with stems.

7. Raw meats and poultry. As I've said before, they come under USDA and don't have to follow FDA allergy labeling guidelines. If you like to buy marinated meats then you need to be absolutely certain that marinade is safe. Many turkeys and chickens are injected with a solution containing gluten, will perhaps tell you if they are GF, but you also need to be aware of the gravy packet provided. Some regular, raw chicken is not gluten free and we don't know. Many sausages contain bread as a binder and it takes quite some time for butcher in the store to check labels for you. My market is great, they put big green gluten free labels up, label their own sausages and tell me when they've got new gluten free products in the store. I wish that more stores thought as sensibly.

8. Costco I was checking Costco UK to see if there was anything majorly different that our cousins could bring with them when they visited US this year.

I saw Costco UK under foods has many of the basics that I use in America - vanilla extract, balsamic vinegar, olive oil, pepper, spices. I've used their products for years, in fact since they opened in the neighboring town over 10 years ago. My students used to ask me where did I buy various products and then would answer themselves ' we know, Costco's'. I don't get anything from Costco's for mentioning them, but I have friends that work there. So Costco's in other countries and not just USA and UK might carry some of the same food products. And the prices seem excellent in Costco UK for the same products I buy in Costco NH. http://www.costco.com/food-gift-baskets.html http://www.costco.co.uk/view/category/uk_catalog/cos_6

9. Trader Joe's They have an extensive list on line and available in store of GF products they carry. Obviously even items such as jams and salsa which should naturally be GF are included in list. You can buy their own almond meal/flour for under $4/lb to use in baking or breading chicken, fish etc. Other places were selling almond meal at $10/lb!!! Trader Joe's sells almond meal which is almonds ground with their skins still on for a speckled appearance, ground blanched almonds are known as almond flour, ground almonds in Europe. Their packaging says packaged in a facility that also packages wheat but in three years no students or clients have had a problem, but it is your choice. Trader Joe’s sells organic GF brown rice spaghetti, penne and fusilli for $2/lb. http://www.traderjoes.com/

Delicious Gluten Free Cooking 32 Chef Oonagh Williams 10. Whole Foods They carry a tremendous amount of gluten free products as well as their own bakery items. You do have to search the store to find everything you need. One time I wanted my husband to pick up something at Whole Foods and on the phone they just said to get him to ask an associate for help. They frequently have offers on gluten free products and plenty of recipes on line. http://www.wholefoodsmarket.com

11. Pasta There are many gluten free pasta brands out there. I know not all are available in all States. I like Tinkyada, it’s about $4 for 1 lb, but is readily available in my market. Trader Joes is under $2/lb. De Boles make both corn and rice pasta. My son likes the Ancient Harvest quinoa pasta but it is not readily available in NH and is expensive. I have tried Schar, it’s good, again not readily available. A friend with CD likes Bionature. Hodgson Mills also carry GF pasta.

12. Bulk Buying You might have seen articles telling you to bulk buy to save money. Many markets have bins with loose rice, quinoa, other grains, dried fruit, nuts etc. I know that Whole Foods have a large section of self serve bins. I assumed that with the care Whole Foods take, that it would be safe to buy just as much as I wanted from these bins. Scoops attached to bins, no chance of people using multiple different scoops, pull out dispenser. Then I read an article where someone had been in the back room of a store while one of these 25 or 50 lb bins was being filled. They described the amount of dust circulating around while the bins were filled. And since we are told that wheat flour etc can remain in the air and settle on surfaces for anything from 24-72 hours, this is probably not the best way to buy in bulk.

You can get a membership to one of the wholesale warehouses like Costco, Sam's and share membership and bulk buy products with a friend.

Get a Celiac support group together and order in bulk from places like Bob's Red Mill. www.Amazon.com Check out the grocery store component of Amazon.com. They have a large selection of gluten free products, normally free shipping if you have Amazon Prime, but I still check original manufacturer’s web site for pricing. My son will have stacked boxes of the products he buys in bulk through Amazon, saving him money and time tracking down products.

13. Oils. I was traditionally trained when we only used butter for cooking and baking. I have slowly progressed to sautéeing in olive oil. I do buy regular olive oil in a one gallon container and use it for salads as well. Extra virgin olive oil tends to be more expensive and can be far stronger and almost bitter to the taste. I always tell my students to buy a small container of a brand at a time, and try it out to find which one they prefer and then

Delicious Gluten Free Cooking 33 Chef Oonagh Williams buy in a larger quantity. I prefer extra virgin only drizzled over salad with balsamic vinegar, not used as a large quantity in a salad dressing and won't use it for frying. All olive oils have the same number of calories, even if they are labeled lite. Lite only means light flavor not light in calories. And please don't buy 'Pomace', it is olives normally chemically treated to produce more olive oil.

14. Smoked Sweet Paprika I buy from Penzeys.com described as Spanish paprika, naturally smoked over traditional oak fires. It has just a slight bite of heat, lovely flavor. I don't bother with Szego paprika. Penzeys has an extensive web site with lots of information on herbs and spices, recipes and a regular free magazine. They have shops in various states.

15. Soy Sauce is not GF, but soy bean oil, soy flour, soy beans are. Tamari (brand San-J) is the GF version of soy sauce that tastes good, and is normally fairly readily available. But note that San-J also produces a wheat tamari sauce in very similar packaging. They also produce other Asian style sauces.

I also find current books make statements saying that FDA has made certain statements and therefore they are announcing this as if all Companies are adhering to FDA statements. I don’t think that is a sensible path to follow, it’s your health at risk. Always check. Everyone warns to constantly read labels since ingredients change. Plus I am reading conflicting statements even in current books/internet etc. I have phoned many companies and so many of them really don’t understand gluten free and cross contamination. I always say do you want to trust your health to the assumption that these companies are following FDA guidelines.

I read of one company being ‘done’ because they had far more than the allowed and quoted amount of gluten in their products. Accident or deliberate mistake?

Even if a product is listed as GF, it can never be 0% GF, supposedly the least it can be is 10 ppm. And even if it is truly GF, your stomach can still not like it. Sometimes it is cross contamination, other times it’s you. I made my sons favorite GF apple cake. He told me it had upset his stomach. Then I discovered that he had eaten most of an 8 x 8 pan of it. That much of anything is going to upset your stomach. So he also threw out the GF pizza crust and loaf of bread I had made him, even though he has eaten them before.

I read Dr. Peter Green of Columbia University Celiac Center, NYC saying that even if you have a meal that is totally, safely gluten free, just eating more fat, fiber and volume that usual is enough to upset you. Remember how over indulgence in wheat flour days at Thanksgiving etc would leave everyone feeling a little the worse for wear. So I always repeat this fact to my students, clients and in my speaking engagements.

Delicious Gluten Free Cooking 34 Chef Oonagh Williams Most Corn Flakes and Puffed Rice surprisingly are not GF. Barley sugar is frequently used for sweetening. cereals except for multi grain are gluten free. Plus the site has a lot of GF recipes. I crush GF corn Chex (tastes like corn flakes) and use it as a breading for chicken nuggets that I then bake in the oven. Watch me make this on YouTube. I find rice Chex to be tasteless and use crushed corn Chex for the breadcrumbs in meatballs etc. http://www.chex.com/Recipes/GlutenFree

Costco has carried ‘Rice Works’ a labeled GF chip that my son likens to wheat thins. Available some places in individual bags. I’ve now bought this in a variety of flavors. All GF but not necessarily lactose free. They taste good, crunchy, like a tortilla chip. We also like the 'Crunchmaster' range of labeled GF crackers. 'Popcorners' is popped, labeled GF corn chips that come in 5 oz bags as well as individual, some sweet, some plain or cheesy.

I like 'Blue Diamond nut thins' that are labeled gluten free. I bought them originally as a good source of protein in a cracker to keep in the car, regardless of being gluten free. Not all are lactose free - ranch flavor, cheese, almond, hazelnut, smoked almond. At natural Products Expo East Trade Show in Boston in September 09, Blue Diamond were promoting almond butter, both natural with oil on top and well mixed like Jif peanut butter.

Grey Poupon Mustard is made by Kraft, they stated that the vinegar in the mustard is distilled to be gluten free by their supplier. However, Kraft in phone calls only say they have been told by their supplier it is GF, they do not seem to insist on supplier testing for GF or their requiring it. Really don’t care enough to be careful. But it’s your choice.

16. Mustards For mustards with a slight heat. Originally I used Sara Lee Trio Pepper mustard which isn’t available anymore. It was described as a sweet, zesty mustard made with green peppers and jalapeños. Locally I found ‘Koops’ Arizona Heat mustard which is labeled gluten free, Bookbinders Southwest Style Chipotle Mustard was not yet labeled gluten free as they were waiting to be certified, but it doesn’t contain BROW and vinegar is made from corn ethanol. Wal-mart make a Southwest Spicy mustard, but I couldn’t get in touch with them, so I have no idea if this mustard is GF or not.

17. Vinegar. By now you should know that only malt vinegar is meant to be forbidden on a gluten free diet. We are told that all other vinegars are distilled to be gluten free. One summer I was looking at my range of vinegars -white wine, red wine, apple cider, sherry, champagne, balsamic – and noticed some clearly said made from wine, or grapes, or apples or cider. Other bottles only said diluted to % acidity. I started asking some questions and it seems to me that there are vinegars labeled as being a wine vinegar that are actually made from wheat or corn ethanol but labeled a wine vinegar. Now according to the experts, these

Delicious Gluten Free Cooking 35 Chef Oonagh Williams wheat or corn ethanol vinegars are distilled to be gluten free. My point is they are lying to us and calling them wine vinegars when they weren't produced from wine. In England, there is something called the Trade Descriptions Act as well as Food Standards, I am fairly sure they couldn't get away with those lies there. So I will only buy vinegars that quite clearly state what they are made from, normally cost more money, but still affordable. In my opinion white vinegar shouldn’t be used in cooking anyway and malt vinegar tends to be used in England for making pickles and splashing on fish and chips (French fries). I now make a point of checking vinegar labels to see if they state made from wine or apples. Most imported wine vinegars are made from wine, Trader Joe vinegars state made from wine.

18. Yogurt I had read on a brand of yogurt that they asked you to phone and check since with fruit on the bottom yogurts, recipes change. I thought that was fair so I phoned. They didn't say gluten free they said gluten safe, which is neither an FDA nor a worldwide designation. They said the gluten would be in the natural flavors (which is where far too much gluten is hidden). For those of you that don’t know, vanilla extract etc is made from alcohol, previously wheat alcohol so definitely not GF but FDA says all extracts produced in USA must be gluten free. Then they couldn’t tell me if the ethanol from which the natural flavor is made was made from wheat or corn. I told them that was ridiculous since their supplier must be receiving corn or wheat by the ton and they must be receiving the liquid ethanol by the tanker load. I told them they should be ashamed of themselves using that as an excuse and with the size of their company they should do better. Plus since FDA has stated that all these extracts have to be gluten free, what are they doing if they can’t state what extract is made of. I don't know if they have changed but I don't trust that level of ignorance. We are told that these ethanols are distilled to be gluten free but I find it very hard to trust many of these companies. And this was before we were told that these alcohols/ethanols are meant to be distilled to be gluten free. Certainly no 'full disclosure'.

19. Extracts As I just said all extracts, vanilla etc, produced for sale in the US are meant to be GF. Again, unless they clearly state that on the label, I do not believe it. These statements are yet again based on statements emanating from the FDA, but with no guarantee that companies are following these rules, regulations, advisories etc. I use Costco’s own vanilla extract, labeled GF and is less than $8 for one pint.. Penzeys vanilla extract etc are meant to be gluten free but I had to phone company since bottles and web site don’t state it. Again told them they are losing business by not stating GF. These rules do not apply to imported extracts. However, Europe and Canada are far better at labeling and recognizing gluten intolerance than US.

20. Deli Meats Be careful with deli cuts. I buy Trader Joes own or Applegate vacuum packed ham, turkey and beef. They are labeled gluten free. Some Hormel products are gluten free. I

Delicious Gluten Free Cooking 36 Chef Oonagh Williams don’t risk buying cold cuts from deli due to cross contamination from other meats on slicers. And even though bulk quantities of ham etc cut in a factory would have machine cleaned and sterilized between each meat, there is still a strong possibility that gluten containing solutions have been injected into meat. Boars head bacon is GF according to my son. My local market was carrying deli turkey that had huge sign saying gluten and lactose free, but when I queried with Deli staff plus manager about cross contamination, deli lad said no, there couldn’t be (oh yes there could be) and Manager said he would check with head office. Sign still remained and I had told Manager that for their own safeguard they should put up sign saying possibility of cross contamination, still nothing done. Then some weeks later they were no longer offering that brand.

Some people seem to think that regular cleaning of the deli slicer and buying first thing in the morning is safe. Some have said that deli slicer is self cleaning. How? Even with paper on shelf to rest meat on, and paper on plate meat falls onto, you still have the spikes that hold meat in place, plus slicing blade itself as sources of contamination. I tend to buy a large pack of vacuum packed ham or turkey from Costco that is labeled gluten free.

For those of you also dealing with dairy and lactose intolerance. Trader Joes and Whole Foods carry soy cheddar, cream cheese and pizza blend cheese. They also have started carrying goats milk cheddar, gouda, mozzarella etc. Gouda is really tasty. And supposedly goat’s milk is easier to digest. A student who is dairy free says she can now tolerate goat’s cheese.

BTW if you are coffee drinker. Fast Food flavored coffees are often not GF so if regular coffee is made on same machine as flavored coffee you can be getting gluten without realizing it.

Flavored teas can also have gluten. www.Bigelowtea.com “While tea is a naturally gluten-free beverage, sometimes a tea or an herbal tea may contain a small amount of gluten-containing grain as an ingredient. All current Bigelow Teas are formulated to be gluten-free - we do not use any of these grains in our products.”. This makes me happy, I drink my Earl Grey all the time, but I am not knowledgeable about other brands.

21. Stocks Please make sure that all stocks you buy are labeled gluten free. A brand I used to buy now contains barley and when I phoned company to check before buying on Amazon they told me it was gluten free, even though label clearly shows barley. And I said gluten free not wheat free. My son got sick when he used an organic chicken stock assuming it would be gluten free. There are now many brands of gluten free stock concentrate and liquid stock. Choose one you like, some are far too salty for me, others are horrible.

Delicious Gluten Free Cooking 37 Chef Oonagh Williams

22. Gluten Free Oats Bob's Red Mill There are other brands of gluten free oats, but Bob's is readily available to me.

“At last, oats that people with celiac disease or gluten intolerance can enjoy, too! Available in two varieties--Rolled and Steel Cut--and made from oats grown by our cooperative of over 200 farmers dedicated to growing only pure, high-grade oats. Each farm delivery is sampled hundreds of times and tested with an R5 ELISA gluten test to ensure the absence of gluten. Advanced color-sorting removes undetected impurities. Roasting enhances that wholesome robust flavor you expect. Finally, the oats are packaged in our 100% gluten free facility and tested for gluten again to ensure their purity. Although a tiny fraction of the population cannot tolerate even the purest gluten free oats, most will find oats to be a deliciously welcomed addition to their diets. If you're unsure, please consult first with your doctor.”

I had met 'Bob' at a Trade Show in NYC a few years ago and he looks just like the cartoon ad in magazines, red jacket and all. I asked him about gluten free oats. I was assuming that if the Elisa test was carried out on one portion of a delivery and tested GF, the rest of the delivery could still be contaminated. He pointed to a video of a man standing next to a Military/man size 'duffle bag' and said that was the size of container they sampled numerous times. Yes, it's expensive but I said please keep doing that, it makes us very happy.

Oats used to be included in the list of grains we couldn't eat gluten free. Current advice is that most people can eat gluten free oats. Some people still can't tolerate oats. We are also advised not to eat oats for the first six months of following a gluten free diet. Check with your doctor or nutritionist. If your symptoms flare up after eating gluten free oats contact your doctor.

If you look at the current commercials for eating oatmeal (porridge) for breakfast to lower cholesterol, they quote a serving of ½ cup dry oats. You normally then add about 1 cup liquid and cook the oats. I find I can only eat 3 dry tablespoons (½ cup is 8 tablespoons) as a portion and once cooked and some fruit and nuts added, it is an ample portion. And I eat oatmeal (porridge) because I like it and even with higher cost of certified gluten free oats, it is still a good price for a healthy breakfast that can keep you going. My chiropractor, slim but built like a line backer, can eat what he describes as two handfuls of dry oats with milk, fruit and nuts. I tend to buy quick cooking oats for breakfast. My understanding is that quick cooking oats are just regular rolled oats chopped smaller to cook quicker. I still tend to chop the quick cooking oats even smaller in my food processor.

Delicious Gluten Free Cooking 38 Chef Oonagh Williams Instant oats are oats that have been processed in some way to cook ‘instantly’, please don’t use them. My quick cooking oats chopped smaller give a smoother texture to the oatmeal while the regular rolled oats are quite a chewy texture, that possibly kids would object to. I measure the three dry tablespoons (45 ml) with six tablespoons (90ml) fat free milk, either a sachet of Stevia (natural sweetener) or some local honey, pinch of cinnamon and cook it in microwave safe bowl in my microwave for 1 minute and 55 seconds. Times vary. I then add some more milk, golden raisins and almonds. Slices of banana, fresh strawberries or other fresh or dried fruit are good. One student says she stirs in a tablespoon of peanut butter for more protein. Another girlfriend uses goat’s milk. Please don't buy the sachets of instant oatmeal. Have you read the contents – full of everything you don't want to eat plus high in sugar.

Delicious Gluten Free Cooking 39 Chef Oonagh Williams

23. Storage This is my answer to a question from a Facebook fan. “Looking for suggestions for how to store gluten free flours and baking supplies. I am a Tupperware consultant and I've thought about using Modular Mates to organize it all, but it looks like it's going to cost me an arm and a leg. What are your favorite containers for storing these supplies and keeping them fresh?”

My answer: I have the really old red lid modular mates from when I lived in UK. Small one holds the 4 lb bags of sugar and large one holds the equivalent of a 5 lb bag of wheat flour but I use it for my GF mix on my counter. I have a leftover dorm fridge that I keep the grains - millet, sorghum, brown rice flour, nut meals, etc in at end of hutch in my dining room, not pretty but very convenient. Originally I didn't keep the grains and nut meals refrigerated but with the humidity we've had in NH the last few summers, I use the dorm fridge as many of these grains easily go rancid with heat. I hate a/c on all the time.

Slowly I've bought the large tubs of cashew nuts in Costco and when empty, cleaned them and decanted flours into them. Also if you buy a tub of wild rice or similar safe grains, clean it and reuse them. Then you can also just keep unopened Bob's Red Mill packets in dorm fridge or just put them in a larger Ziploc bag in dorm fridge. Ziploc also make screw top one and three cup containers that I use.

Love Tupperware, but as you say arm and a leg to put every item in Tupperware. I still have my old cream colored Tupperware measuring cups from UK but bought 2 sets of the red when my son was diagnosed. My old ones look very battered and worn now. Far prefer the measuring spoons in cream to the red ones, but old flatter spoons aren't made anymore, I think.

Also glass 'Ball' jars that are used for canning/pickling come in larger size and you can buy plastic screw top lids in good hardware stores rather than the canning lids. Ask older family members who no longer can/pickle for jar, or even search out yard sales, and then all you have to do is buy new screw top plastic lids. You can use the two piece metal canning lids and then use the 'food saver' vacuum sealer with the piece for lids, but then you have to 'pop' the lid every time you use that jar. So screw top lid is simpler and easier. I do prefer glass since you can be sure it is sterilized before use, but free containers like cashew nut jars work just as well.

My xanthan gum is in a glass jar with a top that has the plastic seal to prevent moisture but is kept in ordinary cupboard. I keep potato starch, corn starch, tapioca, potato flour just in the cupboard.

BTW I had bought the fancy OXO push seal containers. I'm not happy with them, they work and look great, but expensive and I am a fusspot and like to totally clean containers,

Delicious Gluten Free Cooking 40 Chef Oonagh Williams lids are difficult to take apart, difficult to dry and re build. When I bought the OXO containers there wasn't any good explanations for cleaning lids, so I've possibly done something wrong but not sensibly designed for use. Plus tall and fall over.

In the past I had bought large (think 1/2 g milk size) Rubbermaid screw top containers that I use to store the 2 lb bags of powdered sugar, brown sugar, pecans, but I don't know if they still make them. Again good hardware store or Wal-Mart but then you would need to check price carefully against Tupperware, but might still be expensive buying all new. Freezer size gallon Ziploc bags are your friend while you accumulate containers. Just don't show a customer the inside of your pantry that doesn't look like the pictures of the Tupperware filled containers. But my Tupperware containers are over 20 years old and still going strong so worth slowly buying.

24. Measurements Obviously as a chef I have a digital scale for weighing. Also growing up in England I used pounds and ounces but am also used to using metric measures - kilos and litres. Most English cookbooks will give you quantities in Imperial (pounds and ounces) as well as Metric (kilos and litres). One ounce is actually 28 g and a pound is 454 g. For ease of math and calculating, one ounce is taken to be 25 g and a pound is 500g. So recipes will tell you to either use Imperial or Metric quantities and not a combination of both, as the finished recipe can differ dramatically with different quantities or mix of both.

Measuring by weighing is the most accurate for baking. For cup measures I stir or fluff up my gluten free flour mix and then gently spoon flour into measuring cup. Use the flat edge of a knife to level off the flour. Don't shake the measuring cup. Don't scoop the flour into the measuring cup -that will compress the flour. In wheat flour days, the difference between scooping and lightly spooning could be from 4 oz to 5 oz total for a cup of flour, a 25 % difference in flour in total. That would obviously make a huge difference to the finished cake etc.

I converted my English Imperial quantities to cup measures once I lived in America and taught cooking classes. I am slowly re-measuring my recipes to include pounds and ounces and to also quote metric quantities. However, you will see that many of my recipes are not perfect multiples of 5 and 10 g conversions as some cookbooks show. I put an empty bowl on my digital scale, pour in the cup quantities, read off the Imperial quantity and then press button to get metric quantity.

25. Liquid measurements Books and magazine always tell you to use dry cups for dry measures and jugs for liquid measures. Well, that's fine when Chefs are measuring gallons at a time. But my domestic liquid measures don't measure accurately below half a cup and I try to stick to equipment, products etc easily available to the majority of regular households, not professional chefs. I have also found that depending on the manufacturer of the dry or liquid measures, is how accurate they are. I attended a cooking demo at King Arthur in

Delicious Gluten Free Cooking 41 Chef Oonagh Williams Vermont years ago and they said how they had gone to the local town, bought a variety of liquid measuring jugs and they weren't accurate. The same is true for dry measure cups. I have Tupperware measuring cups (like many of you) and at the time King Arthur said they thought Tupperware were accurate dry measures. Friends who have 'no name' measuring cups get different quantities than I do. By the way, I bought brand new Tupperware measuring cups when my son was diagnosed. My old ones were so beaten about and scratched, that I thought it was another item that was sensible to replace.

1 stick of American butter is ½ c, 4 oz, or taken to be 125 g in UK when 4 oz is actually 112g. 1 tsp/teaspoon is 5 ml. 3 tsp make one tablespoon/Tbsp which is 15 ml. An American pint is 2 cups but only 16 fl oz (ounces) American gallon is 8 x 1 pint (16 oz) which is 128 fluid ounces An English Imperial pint is 20 ounces. English gallon is 8 x 1 pint (20 oz) which is 160 fluid ounces. A metric litre (non American spelling) is 35 fluid ounces. A Kilo is 2000 grammes and 2.2 lbs. 12 inches, 1 foot is 30 centimetres. 8 Inch pan is 20 cms.

26. Oven temperature Celsius (Centigrade) to Fahrenheit conversion.

As a rule of thumb Celsius is roughly half the Fahrenheit temperature. Most stoves in England (known as ovens) have a 'gas mark' number, so standard 350° as default temperature on American stoves would be gas mark 4 or truly 177° Celsius but quoted as 180°C. European stoves have always used the Celsius scale.

Degrees F Degrees C Gas Mark Name 250 130 1/2 Very Slow 300 150 2 Slow 325 170 3 Slow 350 180 4 Moderate 375 190 5 Moderate 400 200 6 Mod to Hot 425 220 7 Hot 450 230 8 Hot

Delicious Gluten Free Cooking 42 Chef Oonagh Williams 27. Gluten-Free Beers and Alcohols Being New Englander's, we used to follow the seasons with the latest seasonal offering of Sam Adams beers, which we sorely miss now. I just wish they would do something gluten free. The only gluten free beer I have tried that I like to drink is the Spanish brand ' Daura' that tastes to me like a good European lager beer and I can get it locally.

Checking January 2013, FDA will not allow them to label Daura gluten free since it has been 'deglutenized' – meaning barley 'removed' to a safe level. Many people including myself drink it happily, others have a problem. Again personal sensitivities. But speaking to my local private wine and beer supplier, the numbers of good gluten free beers are steadily increasing. Bard's Beer and Anheuser's Redbridge are available many places. But I normally drink hard apple cider 'Woodchuck' brand that is labeled gluten free and company actually tells you on their web site that they still go the extra mile and test it to ensure it is gluten free. Some bars do carry hard apple cider. There are hard ciders that are fermented with barley, and NOT gluten free.

I don’t like the general statement made by far too many sources that distilled alcohol is now gluten free. I have also seen sources that state the opposite - that distilled alcohol is not guaranteed to be GF. I also know that Smirnoff vodka is meant to be GF but my son can’t tolerate it. Most vodkas are no longer made from potatoes. He can drink Ciroc and Luksosowa potato vodka. Ciroc is higher quality. Different brands of gin are GF. Unfortunately if bar tender is out of your gin ordered by name he is just as likely to give you a gin that is not GF thinking it doesn’t matter, and that you won’t notice difference in taste, not realizing taste is not the priority.

I spoke with a holistic doctor who is also gluten intolerant and she said she has been drinking distilled alcohols for years with no ill effects, again your choice, and your health.

It is very difficult to find out if your particular favorite alcohol is GF. I have had e-mails from people asking what rum etc is made from. Rum is made from sugar cane, as Brandy is made from grapes and should be GF. The problem is that any of the flavorings added to these alcohols are not necessarily GF. A friend with CD can safely drink the traditional Grand Marnier (orange) Amaretto (almond) Chambord (raspberry) etc but will not drink the lookalikes. So plain rum, brandy etc should be safe, but flavored brandy, rum could be suspect.

I had also read that good chateau bottled French wine was often matured in oak casks that had a flour and water paste seal. So of course on decanting, microscopic particles of flour get into the wine. I assumed that modern wines tended to be matured in stainless steel tanks, but a wine store owner friend said that some wineries are buying old oak casks from vineyards to use. Recently I read that tests had been done to see how much gluten actually got into the wine, and it stated that it is safe to drink these wines. But again it's up to you.

Delicious Gluten Free Cooking 43 Chef Oonagh Williams 28. Become a Locavore!

With all the scares in recent years about food safety and contamination, more and more people are turning to the ‘Locavore’ movement. This really means buying fruit and vegetables and in some areas cheese, milk, meats etc. from farms within 50 miles of your home. The thinking is that you will know where these foods come from and have far more faith that these local farmers are more concerned with producing good food grown without added chemicals etc since they'll be eating them as well. Of course, fruits are then picked when ripe, are seasonal and succulent instead of coming from South America and elsewhere where they are normally picked green.

The easiest way of enjoying these bounties of the earth is at the rapidly increasing numbers of Farmers Markets that appear in New England (please remember I live in NH, and investigate markets close to you) from about May to October, as well as indoor winter Farmer’s Markets. “New Hampshire’s Farmers’ Markets offer the colorful and tasty bounty of local farms and gardens all season long. Enjoy the friendly, open-air market atmosphere while shopping for fresh vegetables, fruits, flowers, locally prepared foods and specialty items. There are many convenient Farmers’ Markets located throughout the state. For variety, quality, value and the chance to chat with local farmers, visit a local farmer’s market.”

29. Local Market resources Web sites are from when I wrote this article for Applaud for Women Magazine in 2010. They only seem to update lists annually in spring.

1. New Hampshire Farmers’ Market: www.nhfma.org/2009-market-list.htm 2. Farmers markets on the seacoast: www.seacoastgrowers.org/ 3. Winter farmers markets on the seacoast: www.seacoasteatlocal.org/winterfarmersmarkets/index.html 4. Farmers markets in Mass: www.mass.gov/agr/massgrown/farmers_markets 5. Winter Farmer’s Markets in Mass: www.massfarmersmarkets.org/

Many of the sites will put you on an email list to update you about local markets. Yes, the prices of meat, vegetables, and cheeses are higher but the quality is normally significantly higher than most supermarkets, is seasonal, and frequently organic. As well as often being tastier. Try the European route of meat only being used as a flavoring, which allows more money for really fresh fruit and vegetables. You might actually get the children to prefer fruit and vegetables to junk food. I go to Lexington Farmers Market in Ma on a Tuesday afternoon in the summer when I can. In Southern NH, there are Amherst, Bedford, Manchester, Milford, Merrimack and Nashua Farmers Markets to name a few. The rest of the year when I’m doing a ‘foodie’ Saturday with students who have become friends, we like to see if we can arrange our day to shop at Wilson’s Farm in Lexington. This is the same Wilson’s as the Wilson’s Farm in Litchfield, NH but it’s huge. The produce is always far fresher and can last longer in your fridge. I always liked

Delicious Gluten Free Cooking 44 Chef Oonagh Williams to indulge and buy a chunk of cheese and a loaf of ‘Iggy’ bread. Real, chewy artisan bread. We’ve even visited the ‘Iggy’ bakery in Boston and bought bread there. Iggy’s bread is not gluten free, this article was written before I went totally gluten free. We also love shopping at Russo's in Watertown Ma, which is shown as the supplier of produce for some cooking shows.

30. Community Supported Agriculture

In addition to Farmer’s Markets, there is Community Supported Agriculture (CSA). www.localharvest.org/csa for a detailed explanation. Click on ‘Farms’ and enter your state. There were 32 pages of CSA Farms listed for NH, 54 pages for Massachusetts when this article was written in 2010. Many also sell at Farmers Markets so you don’t have to choose one particular farm.

Community Supported Agriculture has grown rapidly as a way for people to have fresh fruit and vegetables through many months of the year, from a local farm, frequently organic. You pay the farm at the beginning of the planting season (Mar/Apr) and until about October/November you get a box of fresh seasonal produce each week. You can buy as many 'shares' as you like depending on size of family and your budget.

When teaching, I like to remind students of the wonderful flavor of the gravy they make at Thanksgiving from simmering the giblets, onions. Then remind them how good their homegrown tomatoes taste grown on the deck in the summer. Buying your produce this fresh adds so much more flavor to your cooking. Also the fresher the produce the higher the nutritional value and normally the better the taste. Children love to go to the farm and pick their fruit and vegetables. Remember those days of picking strawberries and blueberries during the summer and the trip in Kindergarten and First Grade to the apple orchard and how someone always lost a tooth biting into the apple. I brought fresh oranges home to NH, picked by me from the garden in Florida during February vacation. They didn’t look pretty, but that is what a sweet, fresh orange should taste like, not the sour, dry oranges too often on sale. And yes, you can also order fresh oranges on line.

Go to www.sienafarms.com for an explanation of how CSA works. Siena Farms supply many top restaurants in Boston with fresh produce as well as at the Copley Square Farmers Market each week in downtown Boston.

Siena Farms in Sudbury Ma, is owned and operated by the husband of the owner (Anna Sortun) of Oleana and Café Sofra in Boston - Middle Eastern Inspired Cuisine. We enjoyed eating at Café Sofra. Our last visit Allyson and I came home and looked up recipes in Ana Sortun’s cook book and made the Beet, garlic and dill Tzatziki, Whipped Feta With Sweet and Hot Peppers, green vegetable, yogurt and herb Cacik (Cacik translates to anything or everything green with thick garlicky yogurt) and Falafel. We love our meat, but we also love our vegetables. And Café Sofra now has cooking classes.

Delicious Gluten Free Cooking 45 Chef Oonagh Williams 5. MY GLUTEN FREE FLOUR BLEND, MIX AND ALTERNATIVES.

I have tried various recipes for gluten free flour blends. Some are not bad. Others I really object to the recipe using very expensive $10/pound alternates. I have to wonder if these people are getting a commission on recommending these alternatives. I don’t like the recipes that are almost 100% sorghum flour. Most books recommend using sorghum as only 15-20% of the total since although it is called ‘sweet’ sorghum, it actually is bitter to my taste. Many recipes using heavy percentages of sorghum then add larger quantities of sugar to disguise the bitterness.

By the way, I don’t say that my mix is a one for one alternate with wheat flour and I don’t agree with people that say their blend is. With my Culinary Arts training and even in regular wheat flour days, different brands of flour definitely gave different results. So different brands of any of the starches and flours used for gluten free can be of different thickness, texture, grind etc and therefore need more or less liquid or raising agent to produce a satisfactory result. Plus quite honestly, depending on the day, humidity and heat and any under or over measuring, you can also have a recipe just not work. I have experimented with certain of my gluten free recipes from my original wheat recipe using my blend and two bought blends and they all worked differently. Nothing bad, but definitely different results. I always try and make my gluten free recipe replicate my original wheat as closely as possible. When I make anything for the first time, I then repeat it several more times to make sure it wasn’t a fluke and to find out any possible things that can go wrong with a recipe. But as long as it tastes good, you can always improve the visual appearance of most recipes.

I also don’t think that virtually any of the gluten free baked goods I’ve made taste the same as the wheat flour original. Shauna Ahern (Gluten Free Girl) says the same. They taste great, regular flour friends (who enjoy real food and are bakers), say they wouldn’t know it wasn’t made with wheat flour, but to me, they do not taste the same as wheat flour. Plus I would hear about it from my son (as I say, my 6 ft 4 inch baby) if it didn’t taste as good as the original wheat flour version’s he grew up with. But to anyone who has had no alternative but to buy mass produced, gluten free baked goods, you will be very happy. Especially as with my Culinary Arts training and many years of teaching cooking classes, I always try and simplify recipes and use real, readily available ingredients - apart from the gluten free flours of course.

I use for one cup of GF mix. ½ cup potato starch - squeaky like cornstarch.(not potato flour which is basically dried potatoes ground to flour): my experience is that it's cheapest in an Asian Market and other cookbook authors say the same. ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets. With Yoki brand check that it sounds squeaky through the bag, they also have tapioca flour which is

Delicious Gluten Free Cooking 46 Chef Oonagh Williams gritty through the bag (even though tapioca flour and tapioca starch are meant to be identical). 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.) 2 tbsp sorghum flour: Bob’s Red Mill.

To make a larger quantity of gluten free mix that I use to make quick breads, pastries, brownies and cookies etc.

I use one 14 oz bag of potato starch (that's the size available to me). 14 oz bag is roughly 3+1/2 cups. Then I multiplied up amount of starches based on above recipe of ½ cup potato starch, 7 half cups make 3+1/2 cups. 2 tbsp times 7 is 14 tbsp which is 2 tbsp less than one cup of flour (actually ¾ cup plus 2 Tbsps) - a cup is 16 tbsps.

So each batch contains 1 x 14 oz bag potato starch, which is 3+1/2 cups 1+3/4 c of Tapioca Starch is 7 oz Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz) Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz)

Making about 7 cups total of mix.

I calculated that mixing this blend myself came to a cost of under $2/lb - obviously depending on brands used, availability and different parts of the country, but bought gluten free flour blends start at $4/lb and many are even more expensive.

I tend to mix these flours in a food processor. The flours do not puff into the air as much, are well blended in food processor, lumps disappear from potato starch and the food processor can also grind the flours a bit more. I normally make one times the recipe, decant into container and then make another batch. i.e. 2 x 14 oz bags of potato starch etc and store in screw top container. The original Tupperware square container holds the equivalent of a 5 lb bag of wheat flour and could be used.

Delicious Gluten Free Cooking 47 Chef Oonagh Williams 6. APPETIZERS AND SIDE DISHES

Delicious Gluten Free Cooking 48 Chef Oonagh Williams 1. Espinaca – Spinach, Cheese and Salsa Dip

Makes 4 cups Adapted from a Christmas crafts and recipes book.

1 x 15.5 oz jar (450g, about 2 cups) of Tostitos medium salsa - gives a nice heat without burning. My husband liked the taste of the Tostitos salsa at a friend’s party. There are obviously many brands of jarred salsa in the shops, some good, some strange. Choose one you like and know is gluten free. They all should be gluten free, but check. Or make your own. Or use a hotter Tostitos or other salsa you like and can eat. 2 c (8oz, 227g) shredded Monterrey Jack cheese - Mexican cheese blend doesn’t melt as well. 8 oz (227g) soft cream cheese - lite is fine 10 oz (275g) package frozen chopped spinach, thawed, rinsed and drained. 1 c black olives - Trader Joes has a 3.80 oz drained weight of sliced black olives for $1.19. I would chop them more or not use them. I’m not an olive lover, so I leave them out for my taste and simplicity. ¼ c (4 tbsp, 60ml) milk or more to consistency you like

1. Mix all ingredients together, stir well. 2. Microwave for a few minutes until hot and all cheeses are melted. Pour into decorative serving dish - looks cleaner than microwaving in serving dish. 3. Re-warm as it stiffens on standing. Serve with tortilla chips, veggies or a side dish with chicken or at a BBQ.

Delicious Gluten Free Cooking 49 Chef Oonagh Williams Very similar to spinach dip at local Steak House.

I was out of Monterrey Jack cheese so used same quantity of Land O'Lakes cheese. A local Mexican restaurant told me they use it as their melting cheese. Recipes on line for Qdoba queso dip also quote using Land O’Lakes cheese. With Land O’Lakes cheese the flavor is reminiscent of Qdoba queso dip.

Also think of adding a can of chopped artichokes for a variation on spinach and artichoke dip. I have also added hot pepper jelly when I didn't have enough salsa.

Option: Pan fry breast of chicken, boneless pork steak, salmon fillet etc. Top with espinaca dip and serve over rice with corn and cilantro cream (made from chopping fresh cilantro to taste and adding to sour cream.)

Delicious Gluten Free Cooking 50 Chef Oonagh Williams I came up with this dip after tasting the normal crab dip of 8oz cream cheese, 1 can of crab and one garlic clove. Since I make outstanding crab stuffed mushrooms I adapted my recipe to a crab dip. This makes a truly addictive crab dip that is suitable for any type of party. For a formal party, bake the dip and then put beautifully formed scoops of dip on individual plates and serve with crackers. For Super Bowl/ 4th of July just put it on the table and watch it disappear. Use it to fill cream cheese pastry tarts or bake it on top of cod, haddock or fresh salmon. (Called ‘Heaven on a plate’ by Tiffany on WMUR.)

2. Hot Crab Dip

1 x 8 oz (225g) brick of cream cheese, softened - lite is fine 2 x 6 oz (2 x175 g) cans of crab well drained or use 8 oz (225g) fresh or frozen, thawed crab. (preferably better quality not the cheapest -Costco carries a fabulous can of crab but it is $18 per pound, but worth it for the taste. Splurge for 4th July.) Do not use the fake stuff, it’s not gluten free. 1 medium onion, peeled and finely chopped 2 cloves of garlic, peeled and finely crushed 2 tablespoons (30ml) butter or oil 2 tablespoons (30ml) Ranch or Italian dressing - gives flavor without fuss - check it is gluten free. ½ c (2oz, 50g) finely shredded Swiss cheese – store brand is fine rind and juice of ½ lemon ½ c (120ml) chopped fresh parsley few drops Tabasco or other hot sauce that you know is gluten free paprika and parsley to garnish

Delicious Gluten Free Cooking 51 Chef Oonagh Williams 2-4 tbsp (30-60ml) half and half or cream Note no salt is added - I find it doesn’t need it, but that’s up to your taste buds.

1. Melt the butter or oil in a small non stick pan and gently cook onion and garlic covered until they are soft and colorless. This can also be done in the microwave in the same bowl you mix dip in. I use a 4 cup (1 liter) Pyrex jug. 2. Mix all ingredients together in a bowl. You can use the food processor but it makes a very smooth dip. 3. Turn into an attractive container of about 1 quart/1 liter capacity. 4. Sprinkle with paprika and bake in preheated 350°F/180°C oven for about 20 minutes until the dip is bubbling. Photo shows crumbs mixed with sliced almonds sprinkled on top for more texture. 5. Remove from oven, let cool for about 5 minutes, garnish with more chopped or whole parsley and serve with crackers with a small knife for spreading.

It is also good once it cools down so people will still keep eating it. It does stiffen on cooling.

Since everything is cooked once you have cooked the onion and garlic, you can cheat and zap dish in microwave until bubbling, stir well and then sprinkle on paprika and parsley.

This is another recipe that you can make a day in advance, refrigerate covered and then bake or zap in the microwave when ready.

Delicious Gluten Free Cooking 52 Chef Oonagh Williams On a regular basis I do a girls day out in food heaven with my good friends Allyson and Connie who started out as students of mine in my regular Lithuanian cooking classes. One of our favorite places to eat is Elephant Walk Restaurant in Waltham, Mass. We had this appetizer, looked it up in the Elephant Walk cookbook and then I made it at home using ingredients I had to approximate the flavor. It is very rich, so don’t overindulge.

I am used to shrimp crackers from living in Holland and London where they are known as prawn/shrimp crackers/wafers or kroepoek, beignets de crevettes. You can easily find them in Asian stores, very reasonably priced and box makes a lot. In England, I used to buy them as prawn crackers sold in a bag like chips (crisps not french fries)

To cook shrimp crackers. They look like circles of thin plastic a bit wider than a 25c/£1 coin piece and are also made in a variety of colors. Heat about 2 inches (5cm) of oil to about 365°F/185°C in a deep, wide skillet and add only about 4-6 pieces at a time. They will sink, rise and almost immediately expand and puff up to something like 10 times their size. That’s why I say cook only 4-6 at a time. Remove them almost immediately while they are still mainly white, as they cook in seconds. Don’t let them cook to brown. They have a light, crispy, puffy texture, reminiscent of a giant piece of puffed rice. They should be cooked shortly before they are eaten. Drain them on paper towels. Be careful with the hot oil and don’t let the children near.

3. Nataing

Red Pork with coconut milk on crispy rice or shrimp crackers. SERVES 6 to 8 2 tbsp (30ml) peanut oil - remember peanut oil is just as dangerous for people with peanut allergies, but has a wonderful flavor.

Delicious Gluten Free Cooking 53 Chef Oonagh Williams 1 pound (500g) ground/minced pork 5 tsp (25 ml) smoked paprika or a little chili or cayenne if you want more heat. 4 garlic cloves, peeled and finely crushed 1 Tbsp (15ml) peeled and finely grated fresh ginger, 1 large shallot or small onion, peeled and thinly sliced 1 x15 oz/450ml can unsweetened coconut milk ½C / 120ml peanuts, coarsely ground. Ordinary canned peanuts. 1 tablespoon (15 ml) fish sauce (optional or some GF soy/tamari) - I don’t tend to use Fish sauce since it is far too salty for me ½ (3 ml) teaspoon salt

1. In a 4 cup (1 ltr) non stick pan over medium heat, fry the pork with peanut oil, breaking up meat, for about 3 minutes. 2. Add onion, garlic and ginger and cook for a few minutes until tender over low heat. Add salt and pepper, smoked paprika, coconut milk, ground peanuts, fish sauce, (salt). Simmer, covered, for about 10 minutes or until pork is no longer pink and shallots/onions, ginger and garlic have softened and flavors have blended. While simmering, check to make sure mix doesn’t dry out too much. Add a little water if needed. 3. Serve warm with freshly made prawn crackers.

If you can't tolerate peanuts, then use different oil to cook and grind cashews to take place of ground peanuts. Add more hot pepper or hot sauce for more of a bite to your individual taste. I have also used hot pepper jelly instead of sugar and hot sauce – again to your taste.

Delicious Gluten Free Cooking 54 Chef Oonagh Williams This photo shows Nataing served with Asian fine rice noodles, cooked with some carrot, snow peas (mangetout), red pepper and broccoli.

”Customarily this mixture of ground pork enriched by coconut milk and peanuts and turned beautiful red from spicy peppers is served over cakes of Crispy Rice. But because Crispy Rice takes some time to prepare, when I’m in a hurry, I serve over slices of French bread that have been deep-fried quickly in oil; it’s nearly as good that way. I also like to cut the richness a little by serving Nataing with something acidic, the obvious choice being any of the traditional pickles in this book. This is one dish I like better without fish sauce, so I add additional salt, which helps to balance the appetizer’s sweetness. “ From The Elephant Walk Cookbook, where she also says she uses shrimp crackers.

Delicious Gluten Free Cooking 55 Chef Oonagh Williams 4. Cashew Nut and Roasted Red Pepper Hummus

Adapted from 1997 Mohawk Mountain ski patrol cook book. This makes a lot, so you can make half the recipe and use second half of chick peas in a salad or soup.

Hummus, humus or hummous is a Middle Eastern dip traditionally containing ground sesame seeds which are then known as ‘tahini’ and usually available in ethnic aisle of supermarket. I have tried both store bought jars of tahini and also freshly made from a Lebanese grocer. Personally, I find tahini to be bitter and you have to buy at least a 1lb jar. So when I saw a recipe using ground cashews I tried it. Some recipes will also recommend using ordinary peanut butter instead of tahini. I have added a small quantity of sesame oil to give a slight sesame flavor, as too much sesame oil will overpower a recipe. Normally, sesame oil is only meant to be used sparingly as a final flavoring. 1 x 15 oz (440g) can chick peas rinsed and drained 1 c (250ml) fresh parsley – lightly measured in 8 oz/250 ml jug 1/2 c (3 oz, 66 g) roasted cashews (ordinary cashews we buy for snacking - either lightly salted or just salted. I had to add salt to hummus using lightly salted cashews) ¼ c (2 fl oz, 60 ml) lemon juice (roughly one lemon), sometimes I add more. 2-3 cloves of roasted garlic, optional - I don’t like raw garlic, flavor stays with you. 1 roasted red bell pepper - either raw red pepper roasted and peeled or from a jar, rinsed and dried. 2 tbsps (30ml) green of green onions - about 4 green onion stalks - I don’t use white stalk in this recipe fresh pepper pinch of cayenne or splash of liquid hot sauce such as Tabasco. 6 oz (160g) carton plain natural yogurt or ½ c (4 fl oz., 90ml) olive oil, not extra virgin as it is too strong.

Delicious Gluten Free Cooking 56 Chef Oonagh Williams salt to taste 2 tsp (10ml) dark sesame oil (aka roasted sesame oil, not colorless sesame oil which is tasteless) - optional 1. Put above ingredients in a food processor and purée until texture is consistency of mayonnaise. Add extra lemon juice, water or olive oil to thin more if necessary . Taste. I find that the flavor mellows with sitting in fridge overnight, but be aware that water will just thin mixture, lemon juice will make it tangier, and olive oil apart from adding flavor will add to fat content, but more olive oil really makes a wonderful difference in taste.. Raw garlic will stay with you so go with as much raw or roasted garlic as you personally want. It is better to make 1/2-1 day in advance and then adjust seasoning to your own liking, including salt. Add fresh cilantro or fresh basil in addition to parsley and green onions if you want a different flavor 2.The proper way to serve hummous is upon a flat plate, with a small hollow in the center that has a little olive oil poured in hole and sprinkled (if you wish) with sweet paprika, cumin, more chopped fresh parsley and a pinch of cayenne if you desire. Serve with raw vegetables as a crudité or pieces of soft pita bread cut into pieces and baked in 350°F/180°C oven for 15-18 minutes until crispy but not really brown. One pita bread can be toasted in ordinary toaster. I have also eaten it in as part of an Arabic meal, with hummus on a flat plate, topped with ground lamb cooked with onions and finished with fresh mint, and more olive oil. 3.Roasted garlic: I buy peeled, whole garlic cloves, put peeled garlic cloves in small milk pan, cover with olive oil, and slowly cook until garlic is light brown and soft. Add salt and pepper once cooked. Transfer to container, cool and refrigerate. I find this far easier than roasting head of garlic, cutting off top of garlic and squeezing out the cooked garlic. I also purée roasted garlic with some of the oil and freeze it in silicon mini muffin pans and then pop out frozen circles and freeze in Ziploc for use wherever I want. 4.I tried using sun dried tomatoes instead of red bell pepper and I thought it wasn’t tasty enough. 5.Warning: Cayenne pepper is a very hot ground pepper. Literally a pinch is all that I used. I have taped up the holes on my jar of cayenne pepper so that only 3 out of 11 holes are open. You can always add more cayenne after making the dip but you can’t remove the heat if you add too much cayenne. The heat factor does increase on standing. You could also use a liberal grinding of fresh white or black pepper for some heat instead of cayenne pepper. 6.In Greece and in Greek restaurants we have been served a selection of different appetizers known as Meze (various spellings shown) which have included Hummous, Taramosalata (a dip of smoked cods roe) Raita (a yogurt, mint and cucumber dip) all served with pita bread, as well as stuffed vine leaves and dishes of Greek olives. NOTE: toast individual pita bread and spread with hummus, fill with lettuce, tomato etc, even deli turkey for hearty, healthy lunch.

Delicious Gluten Free Cooking 57 Chef Oonagh Williams 5. Crustless Roasted Red Pepper, Broccoli and Ricotta Quiche (Aka Frittata)

Serves 4, 6 or 8 people. I love quiches and I’m lucky my husband happily eats them as well. I am always coming up with new ‘add-ins’ to the basic eggs, cream and cheese base. I got this idea from the television. The chef used roasted red peppers and asparagus. I tried it with asparagus and then again with broccoli. That’s your choice. But the freshly roasted red peppers are the magic ingredient. I am quite addicted to freshly roasted red peppers and haven’t bought a jar of roasted red peppers in years. So I don’t know if this will taste as good with jarred peppers. I try and reduce the cholesterol content where possible without sacrificing taste or texture. So I mix whole egg with egg substitute and use fat free half and half stabilized with cornstarch instead of regular half and half or cream. Huge reduction in fat calories but same creamy texture. If you don’t use cornstarch with fat free half and half then baked quiche will look curdled.

1 large onion, peeled and finely chopped 2 cloves of garlic, peeled and finely crushed (optional) 2 Tbsp (30ml) olive oil or butter 1 cup (8oz, 225g) ricotta cheese - I tend to use part skimmed not whole milk Ricotta 3 large eggs or 2 large eggs and ¼ cup (60ml) gluten free egg substitute 1 c (8 fl oz, 240ml) fat free half and half 1 tbsp (30 ml) gluten free cornstarch ¼ c (60ml, ¾ oz) shredded Parmesan cheese - please don’t use the cardboard containers of parmesan.

Delicious Gluten Free Cooking 58 Chef Oonagh Williams ½ head of Broccoli including the stalks, cooked until only just tender. I don’t use frozen broccoli since it seems to be just stalks. Cut into small pieces. 2 large, fresh, roasted red peppers, skinned and deseeded, cut into small squares about half the size of a postage stamp. Salt and pepper to taste.

1. Preheat oven to 350°F/180°C. Put onion, garlic and oil or butter in microwave safe, 4 cup (1 ltr) bowl or jug. I use Pyrex or Anchor Hocking jugs. Cover and cook in microwave for about 2 minutes until onions are tender. 2. Remove from microwave and stir in ricotta cheese which will cool mix. 3. Stir in cornstarch. Once blended, beat in eggs, followed by half and half and parmesan. 4. Gently stir in broccoli and red pepper so they don’t disintegrate more. Add the amount of salt and pepper you like. 5. Pour into greased 8 x 8 (20x20cm) brownie pan, and baked in preheated 350° oven for 45 minutes to 1 hour. DON’T cook at a higher temperature, this is a custard that is meant to be cooked until creamy, not dry and fluffy like a cake. Quiche should only be browning around the edges, set in the middle and not puffing up. At 45 minutes I dig into middle of quiche to see if it is sufficiently cooked. If it still looks very wet and not set, then cook for more time, checking every 5 minutes. When cooked, remove from oven and let cool for about 10 minutes before you serve it. It is just as good at room temperature the next day.

Delicious Gluten Free Cooking 59 Chef Oonagh Williams 6. Speedy Bean Salsa, Dip, Salad

Yes, it makes a lot, but keeps well in the fridge. Great for an easy Saturday lunch. Some people call this ‘Island Caviar’. This recipe came from a Tostitos ad in a magazine. I actually do buy Tostitos salsa since my husband liked it at a party. I did alter the recipe considerably since I prefer to ‘dump’ complete containers of beans, corn, salsa etc rather than measuring smaller quantities and having leftover bits. This salsa has just a nice bite to it, no runny nose and tingling lips - at least that’s what we think with the ingredients we use.

1 jar (15oz, 430g) of medium heat salsa - I have used Tostitos, Trader Joes Peach and Trader Joe’s 3 pepper. Increase heat to hot if you wish and choose whichever salsa you like and can eat. 1 can (15oz, 430g) black beans, drained, rinsed well and drained again. Black beans are more for color difference, choose the bean you prefer. 1 x 11 oz (311g) can of corn, drained – check for GF, since corn is easily contaminated. 2 tbsp (30ml) hot pepper jelly. It must be hot pepper jelly, sweet pepper jelly has no heat just sweetness. I find hot pepper jelly gives a mellow heat with a touch of sweetness since I don’t like raw jalapeños for heat. There are a wide variety of hot pepper jellies available, I used a Mango pepper jelly last time. Zest and juice of ½ lime 1 tbsp (15 ml) chopped fresh parsley 1 tbsp (15 ml) chopped fresh cilantro/Chinese parsley -optional if you hate cilantro like my husband. Then I just put cilantro in a bowl for the rest of us. Or just take out some salsa for cilantro haters. green of half a bunch of green onions

Delicious Gluten Free Cooking 60 Chef Oonagh Williams (add more fresh herbs to your taste.) And no, no extra salt - we are naturally low salt eaters. Plus beans and corn are in salt solution, salsa has salt, pepper jelly frequently has salt. If you want salsa to be thicker like bought salsa’s add 1/4 tsp xanthan gum and stir in well. Add more if you like it thicker but do give it time to thicken. Remember food producers threw xanthan gum, guar gum and gum Arabic in many foods before we ever needed to use it for gluten free baking. Just look at some labels for foods you would never have thought would have any gum added. 1. Melt pepper jelly in 6-8 cup (1+1/2-2 ltr) microwave safe bowl in microwave, stir in lime juice and rest of ingredients. 2. Cover and refrigerate for about 1 hour to allow flavors to blend and serve in a bowl with chips.

I like to put in cubes of mozzarella or Mexican cheese. Cubes of avocado. Cubes of ham or pepperoni type meats. Cubes of fresh mango or pineapple are amazing. Add leftover cooked chicken, BBQ meats and serve as main course over rice, hot or cold. Keeps well in fridge for several days. Can be added to a chili or other cooked dish as an ingredient.

We also like to put gluten free tortilla chips on a flat plate, sprinkle with Mexican cheese and microwave or oven heat until cheese is melted. Top with this salsa, cooked ground beef with cumin and green onion, cooked grilled chicken, fresh cubed tomatoes., cubes of avocado or guacamole, sour cream. Use your imagination. Great for special appetizer, easy for a meal if you have a variety of stuff sitting in fridge.

Delicious Gluten Free Cooking 61 Chef Oonagh Williams 7. Goats Cheese Panna Cotta with Tomato Salad

Makes 2 ramekins for a generous portion, or make 4 ramekins for lighter appetizer. I make sweet panna cotta and got the idea for a savory version from a recipe from Wilson’s Farms in Lexington Ma, one of my favorite places for fresh fruit and vegetables. I like that this recipe can easily be adapted for as many people as you need to ‘cook’ it for, this makes life so much easier when you are either trying out a recipe or there are only 2 of you at home.

2/3 c (160 ml) half and half - richer fat content than whole milk, but not as rich as single/light cream. 1 tsp (5 ml) sour cream - I use lite ¼ c (roughly 2 oz, 55g) mild goats cheese at room temperature. I am not fond of the strong tang from some goat's cheese, so I make sure I have a mild brand. Plus half and half etc tame the tang. There are logs of goat's cheese with herbs or with Mexican spices for a different taste. ½ tsp (3 ml) Knox gelatin(e).(from the orange packaging) 1 tbsp (15 ml) water 1 tbsp (15ml) finely chopped fresh parsley 1 tbsp (15 ml) finely chopped fresh chives or green of green onions. If you use green of green onions, choose very thin green onions. The thicker and therefore older the green onion, the stronger the raw onion flavor, even from just the green leaves. Pinch of salt and white pepper so no black flecks are visible.

1. Warm half and half in the microwave in a microwave safe bowl, add goat's cheese and stir until goat's cheese is totally melted.

Delicious Gluten Free Cooking 62 Chef Oonagh Williams 2. Sprinkle gelatin (looks like fine sand when dry) over water in a small microwave safe bowl, stir in and leave to stand for 2 minutes and it will thicken. Microwave for about 10 seconds until gelatin is totally melted and liquid is clear yellowy color. If gelatin is not completely melted it will set to rubbery bits in the panna cotta. 3. Stir in sour cream, fresh herbs, salt and pepper then gelatin. Pour into lightly oiled (oil on paper towel) ramekins and refrigerate for at least 2 hours. Turn chilled panna cotta out onto individual plates and garnish with tomato salad.

If you are heavy handed measuring gelatin, then panna cotta will be tougher and rubbery. Just enough makes a lovely creamy custard. It goes well as an appetizer, salad or side dish with grilled steak or chicken. Without gelatin, it's a good sauce over pasta, perhaps with some cooked shrimp or salmon.

Tomato salad 1 pint (16 oz, 500g) basket of grape tomatoes, washed, dried and ¼ ‘d or about 4 large tomatoes cut into small pieces. ½ tsp (3ml)sugar salt and pepper to taste 1 tsp (5ml) Balsamic vinegar or more to taste – white Balsamic is prettier for on the plate. 1 tbsp (15ml) extra virgin olive oil 1 tbsp (15ml) ordinary olive oil (if you have a very acidic extra virgin olive oil, then I prefer to only use 2 tbsp, 30 ml regular olive oil.) 2 tbsp (30ml) chopped fresh parsley 2 tbsp (30ml) chopped green of green onion Some fresh chopped basil is also an option

1. Mix together tomatoes, sugar, salt and pepper, balsamic, olive oil, fresh herbs and leave at room temperature for at least one hour to allow flavors to mingle and juices to be produced. Tomato salad keeps well in the fridge for about 2 days.

Delicious Gluten Free Cooking 63 Chef Oonagh Williams 8. Teriyaki Chicken

This recipe was adapted from a Home Economics teacher in one of my classes.

This photo shows Chicken Teriyaki in strips with Chinese Coleslaw.

1 + 1/2 lb. (750g) boneless, skinless chicken breast halves (about 4 breast halves) or boneless thighs 2 tbsp. (30ml) honey 2 tbsp. (30ml) GF soy sauce. 1 tbsp (15ml) oil. Roasted peanut oil gives additional flavor but peanut oil is dangerous to people with peanut or nut allergies. 1 clove garlic, peeled and crushed 1 tbsp (15ml) fresh, peeled and chopped ginger. 1/4 tsp (1+1/2 ml). pepper no salt. Don’t leave out garlic and ginger, they are crucial to finished flavor.

1. Trim any fat or gristle from chicken. 2. Mix marinade ingredients in a bowl or Ziploc bag. If you measure oil first then honey will glide off spoon. 3. I like to heat marinade in microwave for about 20-30 seconds so honey thins and blends more easily. 4. Cut chicken breast or thighs into 1-2” (2+1/2-5 cm) cubes with scissors. Thread pieces onto a skewer, place in marinade and then grill. Or 5. Place chicken strips in container with marinade and refrigerate for at least 4 hours and preferably overnight. The chicken will turn quite a dark brown from the soy sauce. 6. Preheat 8-10” (20-25cm) nonstick skillet. Add all the chicken and marinade and cook over medium to high heat for about 4 minutes until chicken is cooked (twice the time for thighs). You don’t need to actually ‘stir fry’ the chicken, but you do need to flip the chicken pieces so they cook on all sides. The marinade should be starting to caramelize and be sticky. Check the chicken prior to end of cooking time as depending on thickness of chicken, coldness of chicken and heat of skillet the chicken could be cooked sooner. If you cook a larger quantity it can also take longer to cook with more chicken in the pan. The chicken should have no pink showing in the center but don’t overcook. You can also grill chicken or roast in 350° oven until cooked. I find that the chicken has far more flavor when it is cut into pieces. Of course, on the grill, you need to put chicken strips or cubes in a fish basket so chicken doesn’t fall through grates. Grilled or roasted, the marinade on chicken caramelizes wonderfully and the chicken is great in sandwiches or in your fingers.

Delicious Gluten Free Cooking 64 Chef Oonagh Williams 7. Serve the chicken in a bowl with the cooked marinade sauce and toothpicks. I often thicken the marinade with cornstarch so it sticks to the chicken even more.

Note: Fresh ginger looks like knobbly fingers. Peel it with a sharp knife. Cut into slices about the thickness of a quarter and chop finely. If you use fresh ginger, it can be stored by placing peeled, sliced ginger in a glass spice jar and covering with sherry and refrigerating. The sherry acts as a preservative and can also be used in Chinese cooking as it absorbs flavor from the ginger. I also chop my fresh ginger in the food processor with some water and oil and then freeze it in ice cube trays, decant into container once frozen, keep frozen and slice off pieces as needed.

Delicious Gluten Free Cooking 65 Chef Oonagh Williams 9. Baked Brie with fresh or frozen Berries

For small wedge of Brie, indulgent portion for 2 people

Wedge of Brie 1 cup (8oz, 225 g) fresh or frozen mixed strawberries, blueberries, raspberries 2 tbsp (30ml) light brown sugar

I was at a Chamber of Commerce event and hosts had a roughly two foot wheel of Brie smothered in fresh strawberries, raspberries, etc. Slightly baked in oven so berries started giving up their juices and Brie started softening enough to scoop rather than slice. I do various baked mini wheels of Brie for parties. I made this version using just a wedge of Brie, indulgence for 2 people. I put the Brie on oven proof plate with a lip that Brie would be served from. Make sure plate is big enough that there is plenty of room for berries and juices, so oven doesn’t get messy and juice stains don’t mess up the tablecloth.

I had about 1 cup of frozen mixed strawberries, raspberries and blueberries. Thaw the berries slightly in the microwave to get them started. No need to do this with fresh berries. You don’t know with frozen berries how sweet they are so I stirred in 2 tablespoons of light brown sugar and one tablespoon original Amaretto Liqueur. I had read a celiac bartender saying she could drink the original Amaretto DISaronno but not lookalikes.

Delicious Gluten Free Cooking 66 Chef Oonagh Williams Put Brie on oven proof plate with either fresh or partially thawed berries in 350* oven. At ten minutes Brie was still hard, 15 minutes Brie was softening, 20 minutes Brie had spilled out of the crust. Still tasty but not as pretty. There is probably not the same problem with a wheel of Brie, since crust will hold in the melted inside. We didn’t really notice the flavor of Amaretto so I wouldn’t waste it. Serve with GF crackers or toasted breads. Even eat as an appetizer on a plate with knife and fork. Timing will depend on how ripe the Brie is. I don’t like to use a really ripe Brie as it has an ammonia'y taste, just buy one with a slight give. A huge wheel will take longer than small wheel or wedges, but just keep checking every 5 minutes. Fresh mango and raspberries would probably be wonderful, fresh pineapple with some rum and brown sugar and little bit of butter would be very indulgent. Increase the quantity of fruit to match the size of Brie.

Delicious Gluten Free Cooking 67 Chef Oonagh Williams

10. Sticky Chicken Wings

Regular chicken drumsticks cooked this way with my coleslaw and potato pancakes.

Let me point out first of all that these are made from the mini drumsticks known as ‘drumettes’ without the useless pointy wing tip, whereas ordinary wings or wings with the mini drumsticks are known as wingettes. Drumettes are not so easily available. I used to be able to buy a 40 oz (1+ kg) bag which contained 15 drumettes, now if you can find them they contain 28-30 drumettes to 40 oz. You can use the ordinary wings or go for larger chicken drumsticks or thighs. I also like to make them with chicken thighs for dinner and boneless chicken thighs to go into buns for summer picnics with lettuce and tomato.

Please thoroughly and safely thaw the chicken, not just for safety reasons, but so that the sauce sticks properly to the chicken and isn’t diluted by the juices as they thaw. Cook these in advance of the 4th, refrigerate and then throw on BBQ to get safely reheated, hot and singed.

Line a 15 x 10 inch (37 x 25 cm) jelly roll pan or equivalent with foil – this really makes the clean up easier.

Don’t substitute for dark brown sugar, you really need it for the flavor.

1 x 4 lb (2 kg) bag of chicken drumettes thawed, rinsed and patted dry with paper towels. Or about 1 dozen chicken drumsticks. 1 c (8 fl oz, 225 g) GF tomato ketchup

Delicious Gluten Free Cooking 68 Chef Oonagh Williams 1 c ( 8 fl oz, 225g) dark brown sugar 1 teaspoon (5 ml) Worcestershire sauce - check, because not all Worcestershire sauce is gluten free. 2 tablespoons (30ml) GF spicy brown mustard or Dijon mustard or even honey mustard Dash or more of Tabasco or other GF hot sauce. Or as much as you like.

1. Mix all the ingredients except for the chicken in a bowl. 2. Add the chicken and mix thoroughly. Put your hands inside baggies for cleanliness. 3. Preheat oven to 350°F/180°C. Spread chicken drumettes in a single layer together with sauce on a foil lined pan. 4. Place in preheated oven and cook for about 1-1+1/2 hours, turning every half an hour and basting with juices. The chicken is ready when it is tender, starting to look darker brown on the edges where the sugar is caramelizing and the skin has absorbed the sauce and looks sticky. I still cook the smaller drumettes for about the same length of time, but you really must decide whether they are cooked through and tender. 5. Don’t cook the drumettes in a slow cooker/crock pot, the skin stays soggy. 6. But you can reheat them for a party in a slow cooker.

Serve with plenty of napkins or even wet wipes. Leftovers make great sandwiches with lettuce and tomato. I normally plan on at least 3 drumettes per person. Most men end up taking 6-8 of the smaller drumettes as they virtually inhale them and come back for more. They are also good on their own with salad.

If you make them really spicy, then serve them with blue cheese dip.

I have also made this by adding a good dollop (1/2 c, 120ml or more) of GF Rothschild Raspberry and chipotle dip and available at Costco’s in large bottle.

I have also added 2 tablespoons of hot pepper jelly for sweetness and heat, as well as the mustard.

Delicious Gluten Free Cooking 69 Chef Oonagh Williams 11. Vietnamese Spring Rolls - aka California Spring Rolls.

Follow link to watch me making them on WMUR TV. http://www.youtube.com/watch?feature=player_embedded&v=ndaI8xYx5ro

Chef Ming Tsai calls these summer rolls. I originally learned to make them at Khemara Cambodian Restaurant in Lowell, Ma where they call them ‘non fried egg rolls’. Packaging calls them spring roll wrappers. They are made from thin translucent rice paper wrappers aka known as ‘banh trang'. Sheets (circular like tortillas) come with the markings of the mats on which they were dried. They look like sheets of whitish plastic. I buy the wrappers that are about 8 inches (20cm) across. Any smaller and they are difficult to fill and roll. They should be made just from rice flour, but I have seen some that also included tapioca flour and some people can’t eat tapioca, so double check. I buy them at an Asian Market where they are far cheaper. Most Asian markets will carry a selection. Roughly $2 for 25 sheets. They also contain cooked rice noodles which range in size from angel hair to linguini. Put noodles into boiling water and soak or cook for about 5 minutes. They are very difficult to break apart when raw and shatter everywhere. Once cooked, I then tend to cut them with scissors to fill spring rolls or to go into soups.

Easily made, everyday style filling for American tastes. Traditional ideas at the end of instructions. A viewer was rude when I did these on WMUR TV’s Cooks Corner because I dared to do a spring roll that wasn’t traditional. Who cares, if it’s tasty, easy, adaptable, portable etc go for it. That’s what all the other chefs do.

For each roll. 1 rice paper wrapper, approx 8 inches (20cm) across. 1-2 slices of deli ham or other meat or ‘flexible’ cheese slices about 1/4 cup (60ml) cooked, drained rice noodles, preferably angel hair size or fine linguini size, nothing bigger.. 2 tbsp (30ml) creamy or crunchy peanut butter or nut butter you can tolerate 1 tbsp (15ml) water 1 tbsp (15ml) salsa shredded lettuce, cabbage, carrots or cucumber.

1. Melt peanut butter in microwave with water and salsa to creamy, salad dressing consistency. It becomes similar to peanut sauce known as satay. 2. Stir mix into noodles. 3. Put about 1 inch (2cm) of boiling water into slanted side skillet that is wider than size of rice paper wrapper. 4. Slide wrapper into water so it is totally covered. Some wrappers will try and curl up, push it down with fish slice so it is totally saturated. Remove wrapper after about 20 seconds. It will have totally softened and be sticking together like plastic wrap/cling film. I lift it out with a large fish slice to try and keep it flat.

Delicious Gluten Free Cooking 70 Chef Oonagh Williams 5. Depending on brand of rice paper wrapper, I either place it on chopping board or on a lint free dish towel/tea towel. You have to test with the first wrapper. Some really stick to dish towel. Gently, straighten out wrapper to complete circle, they can tear. Place ham on top, spread noodle mix in a sausage shape across wrapper towards bottom of ham. Put about 1-2 tbsps (15-30ml) of salad on top. 6. Fold in sides of wrapper and then roll up same way as rolling a tortilla wrap. Wrap should stick to itself at the end. Like any wrap, if you overfill it, it will burst, or break through wrapper.

Variations: Traditional rolls are filled with shredded cooked shrimp, chicken or pork, with noodles, salad and cilantro or spicy basil. Served with a dipping sauce of ½ cup (4 oz, 125 g) sugar dissolved in ½ cup (4 fl oz, 120ml) water and cooked for few minutes to form sugar syrup. About 1 tbsp (15 ml) fish sauce or gluten free tamari sauce is added and topped with chopped peanuts. You dip end of wrapper into dipping sauce and bite and repeat. Serve individual bowls of dipping sauce or just spoon dipping sauce onto plate for dipping. Think baby spinach leaves, julienned cucumber, carrots, Thai basil leaves, cilantro, and bean sprouts, with cooked rice noodles perhaps mixed with some herb sauce, sweet or spicy. I have made them also with smoked salmon with either avocado or cucumber. American chicken or tuna salad with mayo, pickle relish, or salsa, fresh herbs, salad. I put ham slice, spread with homemade version of Boursin, single cooked asparagus spear and rolled. Some I added salad to (we preferred the extra bulk for biting into) and strip of freshly roasted red pepper.

Orange ginger dipping sauce I tasted this dipping sauce at Black Brimmers in Manchester with other wraps. I make a sweet ginger dipping sauce for banana fritters so I just adapted my recipe.

When I buy fresh ginger, I tend to peel it and then purée with some water and freeze in 1 tablespoon (15ml) quantities in silicon mini muffin pans, decanted into plastic bag once frozen. I take the peeled skin and mix 1/3 cup of peel with 1/3 cup sugar and 1/3 cup water and simmer, covered, until water and sugar become a syrup and ginger has flavored syrup mix - watch that water doesn’t evaporate. Decant into container and refrigerate. Following day you can strain out the ginger peel and add a bit more water if sauce is too thick.

For orange ginger sauce. I used 1/3 c (2+1/2 oz, 70 g) sugar (since I would be adding orange marmalade that contains sugar) ½ c (120ml)water and a 2 inch (5 cm) piece of whole ginger, including peel, cut into small pieces. Bring water to a boil, simmer until sugar dissolves, add ginger and simmer for about 20 minutes, covered, and don’t allow water to boil away. Cool and refrigerate. Remove from fridge, warm until runny, strain out ginger and add 2 tablespoons cheap orange marmalade as this normally contains less

Delicious Gluten Free Cooking 71 Chef Oonagh Williams and smaller pieces of orange peel. You can also peel and chop ginger finely and then leave the cooked ginger in the sauce for more visual appeal as well as extra burst of ginger flavor when you bite on piece of cooked ginger. Your choice. You can also strain out orange marmalade pieces as well. Your Choice.

Delicious Gluten Free Cooking 72 Chef Oonagh Williams 12. Tomato, Shrimp and Mozzarella Bruschetta

Makes about 20 slices. Normally a tomato mix like this would be put directly on top of crispy bread pieces and of course the juices soak through and make the bread soggy quite quickly. And this would probably be even more of a problem with gluten free bread. I found with wheat bread I could put the cheese on top of the bread as it acted as a barrier to the juices and even by the end of an evening the bread was still not soggy. I liked that. Even the next day I was able to nuke leftovers for a different taste sensation. Nuking made the bread soft and warm but not soggy.

I have changed the presentation to make life easier and prevent the bread going soggy. I make the tomato mix but put it in a bowl surrounded with crispy bread and a spoon. Guests use the spoon to put tomato mix on top of crisp bread. So visually, presentation is like chips and dip. Provide basket of baked slices of GF French bread or bought GF crackers plus bowl of prepared tomato mix and guests spoon tomato mix onto bread rounds. Advantage is that you don’t spend time spooning tomato mix on top of individual slices of bread in advance, placing them on a platter and bread doesn’t go soggy.

When I have a lot of fresh tomatoes I make this mix up and serve it with anything. It lasts several days in the fridge. It is important to let the tomato mixture sit for long enough for

Delicious Gluten Free Cooking 73 Chef Oonagh Williams juices to be produced. Serve it over plain grilled salmon, chicken. Add artichokes, asparagus but adjust amount of dressing so it is moist enough. The photo has small cubes of mozzarella and cooked salad shrimp added to this basic tomato bruschetta.

A friend has also made this by adding cubes of salami to the mix, leaving flavors to mingle and then making tiny toothpicks of cubes of salami, mozzarella and whole grape tomatoes.

Gluten Free Bread or crackers to serve.

1 pint (500g) basket of grape tomatoes, washed, dried and ¼ ‘d or about 4 large tomatoes cut into small pieces. 1 tsp (5 ml) sugar salt and pepper to taste 1 Tbsp (15ml) Balsamic vinegar - white Balsamic if you want a light colored dressing. 2 Tbsp (30ml) extra virgin olive oil 2 Tbsp (30ml) ordinary olive oil (if you have a very acidic extra virgin olive oil, then I prefer to only use regular olive oil.) 2 tbsp (30ml) chopped fresh parsley 2 tbsp (30ml) chopped green of green onion (spring onion or scallion) Some fresh chopped basil is also an option about 8 slices provolone cheese from the deli

Add about 1 cup (4-6 oz, 125-175g) of cooked salad shrimp and 1 x 8 oz (225g) container of drained mozzarella balls.

1. Put sugar, salt and pepper in mixing bowl. Add balsamic vinegar and stir to dissolve sugar. Add olive oil and herbs. Then stir in chopped tomatoes. Leave at room temperature for at least one hour to allow flavors to mingle and juices to be produced. 2. Put slices of GF French bread on baking sheet in a single layer. Bake in 350 ° (180°) oven for about 8 minutes until crisper, but not rock hard. 3. Remove bread from oven, place pieces of provolone torn to fit on each slice of bread, bake for 3-4 minutes until cheese is softening. 4. Remove from oven and top with spoonfuls of tomato mix. Or do the tomato mix the way I recommend, like chips and dip.

Delicious Gluten Free Cooking 74 Chef Oonagh Williams 13. Cheating French Bread Crostini/Croûtes

I’ve made various gluten free French breads, bought gluten free French breads but none of them so far came close to regular wheat French bread. And I want as near a replica as possible. I have found that I can take an Udi’s plain bagel (and I haven’t tried this with other brands yet), let it thaw, then cut down through the bread into slices of thickness I want. I then bake the slices in a single layer at 350°F (180°C) until they are as crisp as I like. Don‘t let them get too brown or they shatter when you try to bite into them. You’ll have to experiment with slice thickness and length of baking. But you do need them hard if you are going to put toppings on in advance of party as bread will soften under toppings. My non gluten free husband is very happy with these crispy slices and will snack on them plain. I had tried them originally to make replicas of the wheat bagel chips available in the store that a friend used to make at home. Photo shows bread with Stonewall Kitchen roasted onion and garlic jam, melting sliced Brie and crispy apple slice. Top with chopped chives or green or thin green onions for color and taste.

Delicious Gluten Free Cooking 75 Chef Oonagh Williams 14. Cucumber Dip

This is my version of the Greek cucumber dip -tzatziki- and the Indian dip - Raita. These dips vary greatly in all restaurants. Some are thick and full of tomatoes and cucumber, others have far too much raw onion for me. The Greek dip is meant to be made from Greek yogurt that in Europe I found to be mellow not tart. I bought Greek yogurt at Trader Joe’s but it was tart like ordinary yogurt. I have also drained ordinary yogurt through a lined colander for a thicker base but it didn’t make a significant difference to finished product but it took the time of waiting for the yogurt to drain. One Greek restaurant told me that if you leave the raw garlic in the sauce it mellows. I still found too much of a taste of raw garlic staying with me. This is what my husband and I preferred. I like adding a little fresh mint, he doesn’t. In pre-gluten free days, I used to tear up whole wheat pita bread (for better nutrition than white pita) and bake in 350° (180°) oven for about 15 minutes until crisping up and browning lightly. If you salt and drain chopped cucumber then it doesn’t produce so much juice once dip is made. I just drain off excess juice. Some recipes tell you to add lemon juice or vinegar. I have never found the need to make the dip more acidic. I also made this with custard style lemon yogurt which I can’t find anymore. GF Chobani lemon Greek Style yogurt is that bit tangier.

1 English cucumber (aka a seedless cucumber), peeled, seeded and cut into very small dice. I use the Zyliss food chopper to chop cucumber, or roughly chop into small dice. Shredding in the processor makes a mushier dip.

Delicious Gluten Free Cooking 76 Chef Oonagh Williams 2 cups (16oz, 450g) yogurt - I prefer Stoneyfield gluten free organic or a whole milk yogurt. Don’t use non fat yogurt. About 1 cup (8oz, 250g) grape tomatoes, washed, dried and quartered or 2 large tomatoes chopped 1 bunch of green onions, washed, dried and just the green leaves finely scissored or chives in season. ½ - 1 cup (to 4-8 fl oz level in measuring jug) fresh parsley chopped. ½ – 1 tsp (3-5ml) salt or more. You have to taste and adjust to your preference Good grinding of fresh pepper Dash of garlic powder ½ – 1 tsp (3-5ml) or more of ordinary sugar, or none, to taste. Try honey as a substitute

1. Mix everything together, refrigerate preferably for about one hour and then serve with pita bread chips or any bread/chip that you know is gluten free. 2. Stir and taste the dip when you remove it from the fridge and adjust salt, sugar, herbs etc to your preference. 3. Serve the dip with any spicy food or with grilled meats or as a single salad part of a meal.

For smaller quantities I use a Chobani small yogurt, half a small English cucumber and then tomatoes and herbs to my taste. More or less depending on what I have and what I feel like at the time. Sometimes I just need to add a bit more sugar.

This dip keeps well in the fridge easily for 4 days - if it lasts that long. It is an excellent snack when you come in hungry. Low in fat, high in vitamins, very healthy. Eat it just with crackers.

Delicious Gluten Free Cooking 77 Chef Oonagh Williams

15. Chinese Coleslaw

One head about 3+1/2 lb (1.5 kg) weight serves 20 people as part of salad buffet, with double quantity of dressing, and ½ lb (250g) nuts.

This recipe came from my friend Debi. She served it at one of the summer get-togethers, many years ago. I love it. Serve it as a side dish or add teriyaki chicken or beef or garlic cooked shrimp or whatever and serve as a complete main course.

Follow the link to my making them on my cooking show. But note that cooking show was pre gluten free so choose safe ingredients . http://www.youtube.com/watch?v=NLWDNIlu_Uo&feature=player_embedded

I use the green of green onions to get a mild onion taste without the after taste of raw onions.

I’ve tried making homemade gluten free ramen noodles and then baking them into ramen noodles which were in the original recipe. I haven’t been able to make a crunchy noodle topping that I like, so I use gluten free chips crumbled on top. Substitute gluten free powdered chicken bouillon for Ramen seasoning packet. It is meant to give a nice savory taste. Try one teaspoon of gluten free bouillon and add more to your own personal taste.

This is a very tasty, crunchy salad. It’s great for a summer BBQ party. In the winter it is a far cheaper way of having fresh salad then buying salad greens in New England. You can extend it by adding shredding carrots or broccoli, which also adds to the color for a party.

½ head of green cabbage, finely shredded – use slicing blade of processor – all you want is the ordinary coleslaw cabbage not the more expensive Savoy cabbage. The grating blade in my processor makes an incredibly fine coleslaw - your choice. Or quarter cabbage, cut out core, cut through each quarter of the cabbage 3 times from core end to point and then finely slice opposite direction. Wash/rinse cabbage and drain well. 3-4 green onions, trimmed and scissored into thin pieces (use green of green onions for salad and cut the 2-3 inches of white of green onion into green onion fan for onion lovers and as a pretty garnish). 2 tbsp (30ml) sesame seeds toasted - optional

Delicious Gluten Free Cooking 78 Chef Oonagh Williams ½ c (2oz, 50g) coarsely chopped toasted almonds, or bought peanuts or other nuts - I’m lazy and buy lightly salted peanuts or cashews since peanuts are an allergy nut. Also bought nuts are normally already roasted so one less step to do, but they are normally salted so add to the salt quantity. Crunchy chips/crackers that you like, are fairly plain, gluten free and will complement the salad.

Dressing: 2 tbsp (30ml) gluten free white wine vinegar 3 tbsp (45 ml) sugar 1-2 tsp (5-10ml) gluten free chicken bouillon concentrate ½ c (120ml, 4 fl oz) oil. preferably use toasted peanut oil (brown in color not clear), otherwise ordinary vegetable oil, but ordinary oil makes a very bland dressing. Loriva brand peanut oil is what is available in my market.

1. Mix sugar, wine vinegar and bouillon together until sugar dissolves. 2. Add oil and shake well. 3. Just prior to serving mix together cabbage, green onions, nuts mix and re-shake dressing, top with chips/crackers and serve. Use as much dressing as you want.

Unless I am making this for a large group of people, then each meal I just shred enough cabbage for that night and add sufficient nut mix and dressing for that amount of cabbage. This is because the nut mix goes soggy when left mixed with the cabbage and I don’t care for the taste of day old coleslaw.

Note: Peanut oil is just as dangerous for people with peanut allergies as whole peanuts, so clearly mark the salad as containing peanut oil if you take it to a large gathering. I also noticed recently that some brands of roasted nuts are roasted in peanut oil as well, so beware.

Sesame seeds are available ready toasted. Or try roasted sunflower seeds or pumpkin seeds for crunch.

Delicious Gluten Free Cooking 79 Chef Oonagh Williams 16. Crème Fraîche

A tangy heavy cream that is more stable when mixed into hot sauces. It can also be mixed with sugar to go with desserts. It is quite expensive to buy just a small tub that has quite a short shelf life. Some recipes tell you to thicken the heavy cream (double cream in UK) with buttermilk to make homemade crème frâiche. I haven’t found that works for me. Personally, I think there is very little difference in flavor between cream thickened with buttermilk or cream thickened with sour cream. I tried making it both ways on the same day, the buttermilk one never thickened, but the taste was almost the same. Plus by the time you add crème frâiche to other foods, the difference is not noticeable. I assume part of the problem is so many recipes say don’t use ultra pasteurized cream to make homemade crème frâiche, but that seems to be all that is available in this area. This is what I do.

In Europe we are used to a heavy cream (double cream) that is spoonable straight from the container and doesn’t break up so easily when added to hot dishes.

1 cup (240 ml) heavy or whipping cream - store brand is fine 1 c (240 ml) 100% or lite sour cream - store brand is fine

1. Gently warm cream in 2 cup (16 oz, 500 ml) Pyrex style jug or bowl in microwave to just nicely warm to the touch, not hot or boiled 2. Add 1 cup of sour cream, shake or stir well to blend completely. It will be runny. 3. Either decant into Tupperware style container and put lid on or cover jug with plastic wrap, and leave on counter (books say in 75° temps) for 12-36 hours until mix thickens slightly, then refrigerate. They say it will take longer in a cool house. I found it had thickened noticeably in only about 6 hours in my quite cool house and got thicker as it aged. 4. Books say it will last for about a week in the fridge, becoming tangier as it sits. I was still using it about 10 days later. But if at any time you are in doubt about freshness, throw it out. It’s not worth risking your health for pennies. Plus it is easy to make just the correct quantity you need for a dish, so you have none leftover.

Delicious Gluten Free Cooking 80 Chef Oonagh Williams 17. Roasted Garlic

Roasted garlic has become the next ‘in-thing’, but I can’t stand roasting a whole head and then having to laboriously squeeze out the garlic to use it. So I buy a tub of Californian, peeled garlic from Costco, put the garlic in a small milk pan, cover with olive oil and leave the garlic to cook as slowly as possible on top of the stove or in the oven, stirring it occasionally so it cooks evenly. The garlic is done when it is a very light golden brown and soft and squishy.

Leave to cool, then drain off most of the olive oil into a container to use up in cooking. Put the roasted garlic and remaining oil in a food processor and purée. Add more of the oil if it is too stiff. Then I use a one tablespoon (15 ml) scoop (Pampered Chef or Home Goods/Marshalls) and scoop the purée into a silicone mini muffin pan (very cheap in Christmas Tree Shop) and freeze. Once frozen, pop the lumps out and freeze in a Ziploc bag. They literally can be peeled out of silicon rather than a rigid ice cube container. I keep these mini muffin pans just for freezing purées of garlic, fresh ginger and herbs. I don’t feel confident using them for sweet muffins etc after garlic.

18. Roasted Sweet Red Bell Peppers

I have become quite addicted to freshly roasted red pepper rather than vinegary jars of peppers. I know people that roast their peppers on the barbecue grill year round. I buy a bag of red peppers in the store as they are usually a lot cheaper than a single pepper. I halve the red peppers, remove seeds, stem and thick ribbing and place halves cut side down, in a single layer, on a lined baking sheet. I then roast the peppers for 30-45 minutes in a 350ºF/180ºC oven until the flesh feels softer and the skin is definitely wrinkling. Just leave them alone to roast. Some peppers are thinner and will soften sooner. Don’t overcook until they are collapsing, you’ll have no pepper left.

After this time, turn the broiler/grill on and broil/grill the peppers until they have blackened evenly on the skin side. You only want the skin to blacken not to turn to ash. Rotate pan to blacken evenly and it should only take 1-2 minutes at the very most for the skin to blacken since you are starting with hot cooked peppers. Turn broiler off, remove peppers from oven and leave peppers to cool. I normally put another pan on top of pepper pan to allow peppers to steam which makes it easier to remove the skin. Peel peppers, don’t rinse them and store in Tupperware style container. If you think you won’t use them up in a week to 10 days, then freeze them flat in plastic bags.

They taste fabulous in an antipasto tray, or in a sandwich with meat and cheese. Try them added to virtually any sauce in small pieces. You can also roast yellow and green bell peppers for a different flavor.

Delicious Gluten Free Cooking 81 Chef Oonagh Williams 19. Lime Hollandaise Sauce

I found the idea for Lime Hollandaise sauce in a book on cooking with salmon. I make traditional lemon and wine vinegar Hollandaise by a non traditional method so decided to adapt my recipe to lime. It is quite tangy, I have only made a small quantity since a Lime Hollandaise probably doesn't marry with as many recipes as Lemon Hollandaise.

2 large egg yolks at room temperature 2 oz butter (1/2 stick, 60 ml.) 1 tbsp (15 ml) GF white wine vinegar 2 tbsp (30 ml) lime juice – about the juice of 1 lime ½ tsp (3 ml)sugar salt pepper zest/rind of half the lime

For this small quantity I make it in either a 2 cup (16 oz, 500 ml) Pyrex jug or a coffee mug wide enough for the head of my immersion blender.

1. Put the butter in a small cup or bowl and melt in microwave. Don't over melt butter or it will splash over inside of microwave and you'll lose quantity. 2. Place wine vinegar, lime juice, sugar, salt, pepper and lime zest in another small cup or bowl, place in microwave and bring to the boil. I literally stick a spotlessly clean finger into liquid to check it is extremely hot. Lukewarm liquid will not cook the eggs. Watch this one carefully since the vinegar evaporates on heating and fumes can take your breath away.

Delicious Gluten Free Cooking 82 Chef Oonagh Williams 3. Meanwhile blend the egg yolks in the Pyrex jug or coffee mug using your immersion blender. 4. With the immersion blender running, gradually add the hot lime and vinegar mix onto the egg yolks. Heat the butter again so it is bubbling and obviously extremely hot. Start to pour butter in very slowly in a thin trickle with the immersion blender running all the time, until all the butter is added and the sauce is thickening. Add the lime juice/vinegar mix and butter in this order. It didn’t thicken when I tried reversing the order just to test. (Where we nowadays store eggs in the fridge they are normally too cold to thicken sufficiently at this stage) 5. If it is not thick enough, I cook it in the microwave. For this small quantity and today's more powerful microwaves, I cook it for about 5 seconds at 10% power. If your eggs were definitely room temperature and liquids boiling, the sauce might already be thick enough. The sauce is ready when it is a bit thinner than made instant Jell-O pudding or whipped heavy cream. When you stir the sauce with a metal spoon it should be possible to draw a line through the sauce on the back of the spoon and have the sauce stay in two separate sections either side of the empty center line. If it gets a few lumps, then give sauce a quick whir with immersion blender. Don’t cook on high power, you will end up with scrambled eggs.

Delicious Gluten Free Cooking 83 Chef Oonagh Williams 20. Quick Hollandaise Sauce

Photo shows my husband's birthday dinner of rib eye steak with Béarnaise sauce – Hollandaise with shallots and tarragon.

Hollandaise sauce is traditionally made in a double boiler (one pan perched inside saucepan with simmering water, that doesn't touch base of pan, so eggs cook but don't scramble). Takes time which most of us don't have. I've made Hollandaise this way for many years, the original idea coming from one of my old English cookbooks. I make Lime Hollandaise in a smaller quantity in a 2 cup (16 oz) just with my immersion blender. A colleague says he makes his hollandaise the whole time with an immersion blender. I think an immersion blender will whip more air into Hollandaise so it's fluffier.

6 oz, 168g butter (1+1/2 sticks) 1 tbsp (15ml) white wine vinegar - check it says made from wine so GF. 2 tbsp (30ml) fresh lemon juice strained of pips. 3 extra large egg yolks – remove from fridge ½ hour before using (or at least 4 if not 5 ordinary large egg yolks) 1/2 tsp (3ml) sugar pinch salt

1. Put the butter in a small pan and allow it to melt slowly. 2. Place wine vinegar and lemon juice in another saucepan and bring to the boil. Watch this one carefully since the vinegar evaporates on heating and fumes can take your breath

Delicious Gluten Free Cooking 84 Chef Oonagh Williams away. I find if I try to heat the butter or lemon mixes in the microwave they tend to explode or boil over since it is such a little quantity. 3. Meanwhile blend the egg yolks, sugar and salt in a food processor. (If you have a large processor you will find it helps to put about one inch of books under the side opposite the feed tube to tilt the processor so all the mix is at one side (feed tube side) as you pour, and the egg mix stays in a puddle at the feed tube side of processor. 4. With the motor still switched on gradually add the hot lemon and vinegar mix through the tube. When the butter reaches the boil, start to pour this in very slowly in a thin trickle with the motor running all the time, until all the butter is added and the sauce is thickened. Add the lemon juice and butter in this order. It didn’t thicken when I tried reversing the order just to test. (Where we nowadays store eggs in the fridge they are normally too cold to thicken sufficiently at this stage) 5. If it is not thick enough, pour thin hollandaise from processor into a glass, circular measuring jug or dish that is microwave safe. I use 4 cup/1 ltr, 32 oz Pyrex/anchor hocking jug, then microwave in 10 second increments at 10% power until thickened whisking with small stainless steel whisk each time the microwave stops. Normally only two or three start/stops, but it does depend on temperature of eggs and heat of other liquids. The sauce is ready when it is a bit thinner than made instant Jell-O pudding or whipped heavy cream. When you stir the sauce with a metal spoon it should be possible to draw a line through the sauce on the back of the spoon and have the sauce stay in two separate sections either side of the empty center line. Note: microwaves are now far more powerful, so use only 10% power to start with until you are sure of how powerful your microwave is. Originally with an 800 watt m/w I used 30% power. Microwave, stir well with a whisk, microwave again if necessary. It will quite clearly thicken. Don’t cook on high power, you will end up with scrambled eggs.

The FDA says that eggs need to be cooked to 160° to avoid salmonella. I find it impossible to cook the hollandaise to this temperature without it curdling. As Julia Child said, if you buy fresh eggs from a reputable source, store correctly and use correctly you should have no problems. Many New York chefs are now returning to recipes with undercooked eggs with no ill effects on clients. But again it is up to you.

This will solidify on cooling just like butter and can be spread on muffins etc like butter. Or put dabs of solid hollandaise on top of cooked vegetables. It will keep it in the fridge for a few days to use up. In France, we were served individual side dishes of a selection of perfectly prepared vegetables all finished (the term is napped) with hollandaise sauce.

So in the summer with salmon or shrimp (or anything you fancy) even vegetable skewers on the BBQ, you can serve it with dabs of readymade hollandaise from the fridge and allow to melt. I wonder what it would be like on fresh corn on the cob. If I make Eggs Benedict, I like to spread some hollandaise on top of the muffin as well as over the poached egg. Truly evil is homemade crab cakes with hollandaise sauce and a poached egg.

Delicious Gluten Free Cooking 85 Chef Oonagh Williams Do not substitute cider or white vinegar for the wine vinegar. Do keep the proportion of 2 lemon juice to 1 vinegar otherwise you get the acid tang without the flavor of lemon.

Serve with freshly cooked asparagus. Cut the asparagus at the point that it bends and cook with the tip upright in a small saucepan. Choose asparagus that has very tight, non slimy, flower buds on top, not on whether the stalks are fat or thin as these are just different varieties of asparagus, same as different varieties of apples.

21. Béarnaise sauce 2 tbsp (30ml) champagne vinegar or tarragon vinegar 2 tbsp (30ml) dry white wine 1 small shallot, peeled and very finely chopped 2 sprigs tarragon leaves, minced 1 tablespoon (15ml) fresh, chopped parsley

1. Combine vinegar, wine, shallot, and half the tarragon, in a small saucepan. Bring to a boil and simmer until all but a tablespoon of the liquid has evaporated. Let cool slightly. 2. Add to freshly made Hollandaise, with rest of tarragon and 1 tablespoon of fresh chopped parsley. Some of you might like to add more tarragon. A tablespoon of fresh chervil is lovely if you have it.

Delicious Gluten Free Cooking 86 Chef Oonagh Williams 22. Colonel Kowalski’s Coleslaw

Coleslaw with chicken drumsticks and potato pancakes.

This is a recipe from my friend Allyson. I think it is meant to be like KFC coleslaw and dressing. My father used to make coleslaw in the summer with homemade real mayonnaise. I loved the coleslaw when it was fresh, but the following day I really didn’t care for the flavor of the left over coleslaw. On line, some restaurants say that their coleslaw and dressing is so popular because it is fresh, made now. I find the same with this coleslaw, I make up the dressing, mix it with enough cabbage etc for dinner and then mix the dressing with freshly cut cabbage etc the next day. The cabbage does soften on standing if that is what you prefer. The dressing keeps fresh in the fridge for about a week. I like to add fresh herbs to the basic dressing. Some recipes use dried herbs, I have fresh herbs growing in the summer. And note this coleslaw doesn’t have pickles, raw onions, celery etc, just cabbage, carrots and dressing.

¼ c (2oz, 55g) + 2 tsp (10ml) sugar - original recipe called for ½ cup of sugar - Both Allyson and I found that too sweet. Adjust to your taste after a few hours once dressing has been made and before you mix it with cabbage. ½ tsp (3 ml) salt ¼ tsp freshly ground black pepper 1+1/2 tsp (8ml) gluten free white wine vinegar 1+1/2 tbsp (23ml) fresh lemon juice - about ½ lemon ½ c (4 fl oz, 120ml) mayonnaise - lite is fine ½ c (4 fl oz, 120ml) buttermilk -low fat is fine (or add 1 tbsp lemon juice or vinegar to dairy free milk substitute). I like to use 'Kate's of Maine real buttermilk' made from fresh churned milk.

Delicious Gluten Free Cooking 87 Chef Oonagh Williams 8 cups cabbage chopped fine – I never measure, just eyeball how much I want per meal. ½ cup (1 large) carrots finely shredded

1. Put sugar, salt, pepper, vinegar and lemon juice in large serving dish, stir until sugar and salt dissolve. 2. Add mayo and buttermilk and mix well. 3. Add cabbage and carrots, mix until well covered with dressing and refrigerate for several hours before serving.

I like to make dressing in 2 cup (16oz, 500ml) lidded container and leave it to mellow and then adjust for sugar and acid to taste. I also add 2 tbsp (30ml) fresh parsley, 2 tbsp (30 ml) green of green onions, sometimes 4 large basil leaves and leaves from a few springs of fresh thyme. Then I use immersion blender to blend dressing and chop herbs at the same time.

Delicious Gluten Free Cooking 88 Chef Oonagh Williams 23. Southern Sweet Potato Casserole

Taken from an old church cook book. Now a fixture at Thanksgiving and many times throughout the year. My husband and I have to make sure we get a serving the first night, otherwise our son will finish the dish before the following days dinner. It didn’t work right when I tried to turn it into a dessert sweet potato pie. But it’s great with chicken, turkey, pork. For smaller quantities I use a 2c (16 oz, 500 g) oven proof casserole and only 1 sweet potato and divide ingredients into 3. The casserole is full and should be baked on a baking sheet since butter sugar topping overflows as sweet potato mix rises. It’s far easier to clean a baking sheet than your oven.

Filling: 3 c cooked and mashed sweet potatoes (about 3 large potatoes roughly 3 lb (1+1/2 kg) total weight –peel, cube and then cook them in a pan with water until tender and make sure you really drain them well. I also cook them in the microwave but they are a little drier in texture in the finished dish. 1/3 c melted butter (I normally do only ¼ cup (2 oz, 55 g), math is easier, plus less bad calories). I also make this with Earth Balance (Dairy and lactose free) for my son and soy free/dairy free Earth Balance for a cousin. 1/3 c (2+1/2 oz, 70g) sugar - white or light brown 1 tablespoon (15ml) GF vanilla extract. 2 extra large or 3 large eggs ½ c milk (4 fl oz, 120ml) - 1% is ok. I’ve also made this with lactose free milk and almond milk.

Topping: 1 c (6 oz, 175 g) packed light brown sugar 1/3 c (2+1/2 oz, 70 g) my GF flour mix 1 c (4 oz, 112g) chopped pecan or walnut pieces ¼ c/2oz, 55g melted butter/Earth Balance

1. Combine the filling ingredients and mix well. Spread in a greased 9 x 13” (23x37cm) pan, 2 x 9” (23cm) pie plate, one deep 10” (25.5 cm) pie plate or about 8 x ½-3/4 cup custard cups or ramekin dishes. 2. Mix the topping ingredients and sprinkle over the sweet potato mixture.

Delicious Gluten Free Cooking 89 Chef Oonagh Williams 3. Bake in a 350°F/180°C oven for 30 minutes to 40 minutes depending on dish used for cooking. The casserole rises like a cake and then will deflate on cooling. A wide, shallow dish should be ready in 30 minutes, the deep 10” will take the 40 minutes.

Note that if you refrigerate it overnight for baking fresh on Thanksgiving it will take longer because you are starting with colder ingredients. I do it without the nuts in the topping for my son and I find that with Earth Balance, I personally don't care for the flavor, it's a bit too oily.

Delicious Gluten Free Cooking 90 Chef Oonagh Williams 24. Sausage and Cornbread Stuffing

8-12 generous portions This is a combination of two stuffings that I use for chicken and turkey. I had soaked a turkey in a brine solution (i.e. salt, sugar, water, apple juice, garlic, bay leaves, cinnamon and whole pepper). Since the brine would make the turkey too salty for a stuffing I had to come up with something that could be cooked separately from the Turkey. This stuffing was excellent but I personally still noticed the salt from the bacon and sausage meat of the stuffing, nobody else thought it was too salty. Jonesdairyfarm.com lists all the Jones meat products and they all seem to be gluten free, plus huge listing of gluten free recipes and regular recipes, many of which could be adapted to be GF.

The photo shows stuffing in halved Acorn squash as well as individual muffin cups. Muffin cups produce a stuffing with more crispiness all around. I wouldn’t recommend baking stuffing in acorn squash. I think that acorn squash is best just baked and finished with butter and light brown sugar.

1 large onion, peeled and finely chopped 2 tablespoons (30ml) unsalted butter or olive oil 4-6 cloves garlic, peeled and finely chopped 2 granny smith or gala apples, peeled, cored and finely chopped (to the size of shredded cheese). These can be the soft apples the children wouldn’t eat. I often don’t peel. 6 slices (rashers) bacon, scissored into thin pieces 12 oz (375g) packet Jones sausage meat, thawed (for variety try hot or sweet Italian. Many of my market's own brand raw sausages are GF. Don’t try a maple flavored sausage – it’s just too synthetic a flavor.). Only use a sausage you know personally. I had

Delicious Gluten Free Cooking 91 Chef Oonagh Williams bought a maple flavored sausage meat thinking it had to be good and it was more melted fat than anything. 6-8 corn bread toaster cakes or roughly 1 lb (500g) total weight. Or less or more depending on your preference for stuffing. See my recipe for cornbread. 1 tsp (5 ml) dried sage, crumbled (known as rubbed) or 1 tbsp (15ml) fresh sage. 2 teaspoons (10ml) dried thyme ¼ cup (60ml) chopped fresh parsley No pepper or salt unless you like it very salty and spicy. ½ cup (4 fl oz, 120ml) apple juice or chicken stock - optional ½ c (3 oz, 100g) craisins -optional ½ c (2 oz, 55g) chopped pecans - optional

1. Gently cook onion, butter, garlic, bacon and apples in a nonstick saucepan until bacon is giving up its fat and onions and apples are nice and soft. This will take 5-10 minutes. I also cook this in the microwave in a 6-8 cup (1+1/2 -2 ltr) bowl big enough to mix everything together. 2. Add sausage meat breaking it up with the back of a spoon as you cook the sausage meat. Sausage meat won’t really brown but will change color from the raw color. 3. Crumble in the corn muffins and add sage, thyme and parsley, craisins and pecans. Grind in fresh pepper and add apple juice or stock for additional moisture. I’ve never found I needed the juice or stock. 4. Turn into greased 8 x 8 “ (20x20cm) brownie pan or equivalent size baking dish. Cover with foil and bake in center of 350°F/180°C oven for 45 minutes. Remove the foil at about the 30 minute stage to allow the top to crisp up. Again it won’t really brown. If you had prepared the stuffing in advance and refrigerated the stuffing it will take longer to cook and heat through. Basically it is almost cooked but this finishes the cooking, blends the flavors and allows the top to crisp. It can also be used to stuff a turkey, or spooned into greased jumbo muffin cups, regular muffin cups or one cup custard cups and baked for individual servings.

I also tried this by adding some maple syrup and bourbon liqueur. I didn’t think it added anything to the flavor.

Note my basic stuffing was bacon, onion, garlic and herbs in corn bread or bread crumbs. Then I added cooked Jones sausage meat for more bulk. Then after I tried a corn bread stuffing at Whole Foods years ago, I added craisins and pecans. Think more apple, dried apricots, Mexican herbs and jalapenos, Italian sausage, roasted red peppers and basil as stuffing for chicken breasts

Delicious Gluten Free Cooking 92 Chef Oonagh Williams 25. Winter Tabbouleh

Regular Tabbouleh is made from bulgur wheat which we can easily buy ‘fresh’ in Arab markets in Massachusetts, but obviously bulgur wheat is not gluten free so quinoa makes a good substitute. Plus regular Tabbouleh is made with lots of parsley and mint, tomatoes and cucumbers and they are not plentiful in a New England winter and the tomatoes would be tasteless anyway. I thought this recipe would be a good way of using up some of the raw vegetable crudités from Thanksgiving. Just refrigerate the crudités overnight after you clear the Thanksgiving table and then decide which will marry well together in the salad. It lasts for several days in the fridge, you can also add shrimp, crab, turkey to it or place on top. But remember quinoa is high fiber and will put some people’s bodies into ‘overdrive’ as I describe it.

I found the original version in an old copy of Gourmet Magazine,(March 2005) from a cookbook from Moro Restaurant, in London, which I checked, it still exists. But be warned London prices are about twice NE prices and I couldn’t see this dish on the menu.

Obviously if you are gluten free you can’t eat the bulgur wheat in the original recipe, but quinoa makes a very good substitution, plus even for wheat eaters, quinoa is a better nutritional choice. I recently served this as part of a great grains cooking class which had returning gluten free’ers, vegetarians and regular wheat eaters. The original recipe also included endive (chicory), fennel bulb, pomegranate seeds and pomegranate molasses, which are not ingredients I used regularly and are generally not available on a daily basis in the grocery store. So this is my version, feel free to experiment with other combinations, using this as a guide. I like plenty of fresh herbs, other people don’t, and NE in the winter is expensive for fresh herbs.

Delicious Gluten Free Cooking 93 Chef Oonagh Williams

½ c (3 oz, 86g) raw quinoa grain cooked as directed, dressing added, cooled and other ingredients added. ½ c (small handful or more) raw cauliflower divided into tiny florets. 3 tbsp (45 ml) chopped fresh parsley 2 tbsp (30ml) chopped fresh mint green of 2 green onions ¼ c (1oz, 28g) chopped, toasted nuts. They used walnuts which are frequently used in Middle Eastern cooking, I prefer to use regular cashews we buy for snacking. Your choice. 2 stalks/ribs of celery washed, quartered lengthwise and cut into small slices 1/3 c (2oz, 55g) craisins (dried cranberries).. Please don’t buy the bags with orange or other flavorings added. Add orange zest if you want but not the artificial stuff.

Dressing: ¼ c (2 fl oz, 60 ml) regular olive oil 1 tsp (5 ml) gluten free Dijon mustard ½ tsp (3ml) sugar 1 Tbsp (15 ml) white Balsamic vinegar - just because white Balsamic doesn’t darken the salad. 1 tbsp (15ml) fresh lemon juice or 2 tbsp (30ml) lemon juice instead of balsamic vinegar. I like it quite lemony. Salt and pepper to taste Grinding of Trader Joe’s smoked blend - optional

Raw quinoa grain cooked as directed below, dressing added, cooled and other ingredients added.

Cooking directions: Put 1 cup raw quinoa and 2 cups cold water or chicken or beef stock in a saucepan. Bring to a full boil, cover and reduce heat to a simmer, cook for 10 minutes. Then turn the heat off, leave the pan on the same hot burner to allow residual heat in the pot to continue cooking the quinoa for another 5 minutes. There’s no need to stir or lift the cover on the pan during the cooking process, but remember to remove the pan from the burner and remove the lid at the end of the 5 minutes ‘sitting’ time and 'fluff' the quinoa with a fork. Makes 3 cups of cooked quinoa. You might find that you prefer the quinoa to be softer. So add a bit more water for cooking and also let it sit a bit longer to get the consistency you prefer. I also find that if you have quinoa that has sat in the cupboard a bit longer, then it has dried out more and needs more water and cooking - same as dried beans. If your pan does not have a tight fitting lid you might need more liquid to cook quinoa as liquid can evaporate away through loose lid.

Other quinoa salad ideas - Additional nuts and feta cheese to finish per my husband’s requests.

Delicious Gluten Free Cooking 94 Chef Oonagh Williams Don’t add spinach Perhaps nice crisp eating apple, cored and finely chopped, leave skin on for nutrition and red skinned apple for lovely color. Put pieces of apples in orange juice to help prevent apple from discoloring rather than lemon juice and water. Guacamole version with avocado, fresh mango instead of dried fruit, cilantro and jalapeno. Greek with oregano, artichokes, olives. Italian with basil, bell peppers, sun dried tomatoes.

I make this with quinoa for more protein and nutrition but you can also make it with rice instead, but perhaps try brown rice for better nutrition. Remember that quinoa can have a laxative effect on people. I always rinse my raw quinoa in a fine sieve, which I bought after my son was diagnosed. It only cost a few dollars in the grocery store. Quinoa is so tiny it will fall through a regular sieve. Even though some packets of quinoa will tell you it has been pre rinsed, I still rinse it to get rid of the saponin (natural insect repellent on the quinoa grains) smell and taste. Put quinoa in the sieve and run cold water through it for a few minutes. I normally rub the grains between my fingers at the same time.

Delicious Gluten Free Cooking 95 Chef Oonagh Williams 7. SOUPS

Delicious Gluten Free Cooking 96 Chef Oonagh Williams

1. Buffalo Chicken Soup

about 6-8 portions watch me make this on NH's ABC TV WMUR http://www.youtube.com/watch?v=upfKFuKVC1k

In the winter this is a great comfort soup recipe, quite low fat so good for watching your waistline, and also suitable for Friday Night Football or Super Bowl. Add more blue cheese as desired and use cream instead of milk and half and half for an amazing creamy taste, but also huge increase in calories. Do this for parties, but stay with low fat for family meal. I saw a 2 line description in an online menu of this soup ‘ chicken breast in a creamy sauce with hot wings sauce, cheese and topped with blue cheese’. So I took the idea and created my own version. It only has a slight bite from the peppers and a mild blue cheese taste. I don’t like the raw taste of most buffalo chicken dishes, just raw heat with no depth of flavor makes no sense to me. Adjust the amount of heat to suit yourself and use whatever bottle, ground chili, hot sauce you are used to using that is also gluten free. Just remember the hotter you make soup, the more people will drink at a party to cool down their mouths, and you could be liable for any car accidents. I have a girlfriend who lived in San Antonio, Texas for several years and I always have to remind her that not everyone likes or can tolerate 10 Alarm dishes. Make this 1-2 days in advance of party and reheat and serve in slow cooker.

Delicious Gluten Free Cooking 97 Chef Oonagh Williams 1 large onion, peeled and finely chopped 5 slices/rashers of bacon, finely scissored 1 tbsp (15ml) olive oil not extra virgin 4 large carrots, peeled and cut into small dice. 4 cloves of garlic, peeled and finely crushed 1+1/2 -2 lb of boneless, skinless chicken thighs.(750 g -1000g) Take off excess fat, then cut chicken in half lengthwise and then cut into thin strips - I do this all with scissors. Chicken breast becomes too dry and chewy. 2 tsp (10ml) Penzeys smoked paprika - don’t bother to substitute Szego brand.(Penzeys.com or Arlington, Ma store for New Englanders. Penzey’s have other stores in different States.) ¼ tsp of Penzeys ground chipotle or about 1 tsp (5 ml) puréed canned chipotle or to taste or other hot sauce you like. 4 c (960ml, 32 fl oz) gluten free chicken broth, fresh black pepper 1/4c (60 ml) gluten free cornstarch 1 c (8 oz, 240ml) 1% milk 1/2 c (4 oz, 120 ml) half and half. For less calories either substitute fat free half and half, evaporated skimmed milk (fat free evaporated) or use whole milk. Heavy Cream is wonderful. Or even Asian style coconut milk. ¼ c (60ml) blue cheese crumbles. You can buy small plastic packets of crumbled blue or Gorgonzola cheese at about $2 for 4 oz/125 g. There are many varieties of blue cheese out there and they will all give a different flavor and strength. This amount of blue cheese is very mild since I am not a blue cheese lover, but you do know it is blue cheese. You can also serve additional blue cheese in a bowl for people to help themselves. Please don’t get over enthusiastic adding the blue cheese. I had about 1 extra tablespoon left in packet and added it. Then, even my husband wouldn’t eat the soup and he loves blue cheese. Please check the blue cheese, since some blue cheese mold is still grown on wheat bread.

1. Put onion, bacon and oil in large pan, and gently cook until onion is soft and turning golden. 2. Add carrots and cook gently for about 5 more minutes. 3. Stir in chicken strips, smoked paprika and chipotle, stir well so chicken is covered in spice mix and let cook for about 5 minutes until chicken is seared on all sides. 4. Stir in garlic, chicken broth and freshly ground black pepper, bring to a boil, turn down to a simmer and cook covered for about 30 minutes until carrots and chicken thighs are tender. 5. Blend cornstarch with 1% milk, and add this mix to pan. Cook stirring occasionally until soup thickens and then let cook for about 3 more minutes to ensure cornstarch is cooked out with no raw flour taste left. Add fat free half and half at this stage, it has a tendency to break up if it is cooked too long. 6. Taste soup and see if you want more pepper or hot pepper. You probably won’t need salt since the blue cheese will add salt.

Delicious Gluten Free Cooking 98 Chef Oonagh Williams 7. Add blue cheese, turn off heat and allow soup to stand for a few minutes. Then stir well to mix blue cheese throughout the soup. 8. Serve and enjoy.

Photo shows soup with small chunks of cooked red skinned potatoes and leftover homemade creamed spinach added. You can also add Yukon gold or other firm potatoes to the soup. I didn’t cook the potatoes from raw in the soup as they became too soft.

Delicious Gluten Free Cooking 99 Chef Oonagh Williams 2. Shrimp and Crab Bisque

About 6 Dinner Party portions - (about 6 cups/ 1+1/2 ltr) This is a wonderfully simple soup to make. Too many bisques require one to cook the crab or lobster, crush the shell, and continue cooking for several hours, grind in food processor and then sieve resulting mess. Yes, it can taste wonderful but you can also understand why restaurants charge the prices they do for a bisque.

If you can get fresh or frozen crab do so. Don’t use imitation crab, it’s not gluten free. You could also substitute the containers of frozen lobster. Substitute ½ - 1 cup of Chardonnay for the stock. Make fish stock if you want from fish bones, heads, skins. Don’t chop raw vegetables in food processor as they will be chopped too small for the immersion blender to purée them. And of course the heavy cream is the finale, which is why so many restaurant dishes taste better than at home, since at home we aren't quite as lavish in the use of butter and cream as restaurants. That's the major difference in many dishes at restaurants. Use unsweetened Asian coconut milk instead of cream if you are lactose intolerant. The dish will not be as rich, but still very good.

½ stick (2oz, 60g) butter or olive oil, but butter is richer flavored 1 medium onion, peeled and finely chopped 2 large carrots, peeled and finely chopped 2 ribs or stalks of celery, washed and finely chopped 2 cloves garlic, peeled and crushed 2 c (16 fl oz, 480ml) water 1 x 8oz (240ml) can Hunts no salt tomato sauce – check it's still GF. 1 teaspoon (5ml) GF chicken stock concentrate 1 tablespoon (15 ml) GF tomato ketchup paper coffee filter (#4 cone size) filled with ½ teaspoon dry thyme, 1 bay leaf, some fresh parsley stalks, folded and tied shut freshly ground pepper 1 cup (8 fl oz, 240ml) heavy cream grated rind of ¼ lemon 2 tbsp (30ml) sherry – I use Taylor's sherry 1/3 lb (5 oz, 150g) cooked, peeled salad shrimp 150-200/lb. Small whole shrimp visually look better. Raw shrimp will give more flavor to the soup but you will probably have to buy them with shells still on and then peel them.

Delicious Gluten Free Cooking 100 Chef Oonagh Williams 2 x 6 oz (2x170 g) cans of decent crab not the cheapest, well drained, or 8 oz (250g) fresh or frozen crab, thawed. When I make larger quantities I buy the 1lb (500g)solid can of crab. dash of fresh nutmeg. dash of cayenne pepper if you like a bite to your soup. Fresh, chopped parsley to garnish. 1 tbsp GF (15 ml) cornstarch mixed with 2 tbsp cold water

1. Melt butter in a 3 quart (3 ltr) non stick pan. Add onions, garlic, carrot and celery and cook, covered over a low heat, for about 10 minutes until softening. This is known as sweating the vegetables and allows more flavor to develop rather than just cooking them immediately in stock. 2. Add the water, tomato sauce, stock concentrate, tomato ketchup, coffee filter of herbs and freshly ground pepper. Bring to a boil, turn down to a simmer, and cook covered for about 20 minutes or until vegetables are totally tender. 3. Remove herb packet and then use an immersion blender and purée the vegetable and stock mix directly in the pan. Or pour into blender or food processor and purée. 4. Add the lemon rind, nutmeg, cayenne if desired, cream and cornstarch mix. 5. Add sherry and bring back to just under a boil, simmer for 2 minutes. Taste and adjust seasoning. Add thawed shrimp, drained crab and simmer for 1 minute. 6. Turn off heat, add parsley and let sit for a few minutes. You don’t want to boil any soup with a milk mix added as it can break up. Too much heat will also toughen the shrimp and also will prevent you appreciating the flavor of the soup.

Delicious Gluten Free Cooking 101 Chef Oonagh Williams

3. Caribbean Chowder

In New Hampshire we are lucky with the amount of fresh fish we can get, either caught at the lake, or on the coast. Fish restaurants abound, in many cases literally shacks that do a roaring trade during the summer tourist months, served on paper plates, plastic forks, sitting outside next to the harbor, overlooking all the boats tied up to the piers. We pay out for wonderful lobster rolls, often from lobster caught that day, just mixed with mayo in a toasted buttered roll (ok, not everywhere has GF rolls), no fillers. I was staying with a friend once up in Maine. She had got fresh lobster caught that day. We cooked the lobsters in a huge old lobster pot on an outdoor stone built grill, with seaweed in the pot with the lobster. Simply that, with fresh butter. One of the pleasures of a New England summer and boy was I glad that my 8 year old at the time, didn’t care for the lobster. Plus eating outdoors in a swimsuit makes everything easier and more enjoyable.

This recipe is based on an idea from a reader’s request in the June 2006 edition of Gourmet magazine. Gourmet itself said the recipe was adapted from the Caribbean Bouillabaisse served at Passionfish Restaurant in Pacific Grove, California. I find that I prefer to take flavor combination ideas from magazines etc and then use a variation of my own proven recipe for the dish. So I combined my whitefish chowder, Neptune stew and shrimp and crab bisque to create this soup, which I would call more of a Caribbean Chowder. I tend to do a similar base for a lot of my soups which gives a creamy background without cream and my son can’t see the onions which have been puréed. Sneaky mother. Note that original recipe called for a lot of salt (and shrimp etc tend to be salty due to salt water and frequently being frozen in a brine solution to increase the weight), fennel

Delicious Gluten Free Cooking 102 Chef Oonagh Williams seeds, hot sauce and Pernod as well as mussels (I can’t eat mussels and clams). I chose fish I liked and we found that just the touch of the smoky paprika gave the soup the nice hint of heat without being overpowering. This is very mild and creamy and packed full of wonderful fish. I naturally cook low salt so salt addicts might need more salt.

This is a fabulous party recipe, easily made, yes more expensive but worth it, and tastes better for being made a day or so in advance and gently reheated in slow cooker. I made it as one of the recipes for the combination party for my husband’s birthday and our son's University graduation party.

1 large onion, peeled and finely chopped 2 tbsp (30ml) olive oil or butter 2-4 cloves of garlic, peeled and finely crushed 1 lb (500g) tomatoes peeled -really fresh and ripe otherwise can of tomatoes 2-3 roasted red bell peppers, peeled, deseeded and roughly chopped -don’t cut back on peppers and choose large rather than small peppers. I haven’t tried this with jars of peppers since I’ve become addicted to freshly roasted red peppers and will roast a bag a week. 1 x 8 oz (240 ml) can tomato sauce 1 c (8 fl oz, 240ml) water ¼ tsp dried thyme 1 tsp (5ml) smoked sweet paprika – I buy Penzey's, either on line or in one of their stores. grating of fresh nutmeg, salt and pepper to taste 14 oz/400g (15 or 16 oz can is fine) can of unsweetened Asian style coconut milk. 1 tsp (5ml) coconut rum - optional - for gluten free I only use original rum, not flavored. 8 oz (225g) boneless skinless mahi-mahi (or salmon, or lobster) fillets cut into small cubes. (vacuum packed and frozen at Costco.) 3 large scallops - cut scallops into two circles, then ¼’s - about 1/3 lb (5oz, 150g). 4-8oz (125-250 g) lump crabmeat (deli section at Costco’s) do buy good crabmeat, the cheap cans don’t give enough flavor or texture for this chowder. Remember imitation crabmeat is not gluten free. about 12 x 25-30/lb,1/2 kg (roughly ½ lb, 250g) peeled raw shrimp, thawed if frozen, well rinsed and drained.

1. Gently heat oil in a 12+ cup (3 ltr) pan. Add onions and garlic, cook covered over gentle heat until onions are softening - at least 5 minutes. 2. Add tomatoes, tomato sauce, water and roasted red peppers. Continue to cook covered over gentle heat for about 10 more minutes. You have to make sure that the onions are really soft and totally cooked otherwise they won’t purée to a smooth sauce. 3. Add thyme, nutmeg, salt, pepper and paprika. Purée contents of the pan in the pan with an immersion blender. You can also use a blender or food processor, I just find immersion blender is quicker and makes less dirty equipment to wash.

Delicious Gluten Free Cooking 103 Chef Oonagh Williams 4. Add coconut milk and rum and gently heat until liquid is bubbling gently at the edges. 5. Add mahi-mahi, scallops and shrimp (or other raw fish of your choice.) Bring soup back to a very gentle simmer and cook for about 3 minutes. 6. Turn off heat, add crab, stir well and allow soup to sit for about 5 minutes until all fish is cooked through but not tough because of gentle heat. Taste and adjust seasoning and serve.

Delicious Gluten Free Cooking 104 Chef Oonagh Williams 4. Chilled Avocado Citrus Soup 4-6 Dinner Party portions, about 3 cups, 24 fl oz, 720ml. http://www.wmur.com/news/entertainment/food/Cold-avocado-tomato-orange-and- mushroom-soup/-/9857538/16298300/-/gomxk2/-/index.html

Photo also shows winter tabbouleh.

Allyson and I had this soup at the Elephant Walk Restaurant (Cambodian/French) in Waltham, Ma and got the staff to give us the recipe. We both made it with our own variations plus change of quantities for home eating. It was reallllly good, but I think the most important part is wonderfully ripe tomatoes, followed by ripe avocado. I noticed on line, that some people don’t think the food at Elephant Walk is that good or fresh. Allyson and I have eaten there several times for lunch, once with another friend, a 4 course meal (totaled $23 inclusive each with generous tip) each of us choosing different things so we could have fun experimenting.

Boston (and other Cities) Restaurant week is a great time for visiting new restaurants. Elephant Walk put all the dishes on the table as in a Chinese Restaurant so we could all help ourselves. Each time we have really enjoyed the food, the complexity of flavors, gentle heat, friendly staff, excellent service and therefore would advise you to try them

Delicious Gluten Free Cooking 105 Chef Oonagh Williams out rather than paying attention to web reviews. Our only advice would be, to choose just Cambodian or just French. One of our choices was pan-roasted Atlantic Salmon with lobster Pernod sauce, caper and shallot emulsion, mashed Yukon gold and dressed baby greens. It was really good, but couldn’t stand alone against the complexities of flavor of the Cambodian dishes at the same time, as well as the salmon being something we were all capable of cooking. As many of you know, I am extremely fussy and Allyson and Connie are every bit as bad as me, so if we were happy, that’s a very good indicator. Plus the restaurant was full even the day after a bad nor'easter, and we are experimenting with some of the other recipes from there. Yet another good indicator.

1 small onion, finely chopped (about 1 tbsp, 15 ml) and 1 tsp (5 ml) salt 1+1/3 cup (330ml, 11 fl oz) orange juice - I used fresh Tropicana - quality does make a difference ¼ (2 fl oz, 60 ml) cup freshly squeezed lime juice (1-2 limes, bit less than they used as it was slightly too tangy for me - your choice) salt and pepper 1 tsp (5 ml) sugar 1 small clove garlic, peeled and finely crushed (flavor mellows and raw garlic taste disappears) 2 tsp (10ml) extra virgin olive oil 1 large, ripe avocado, halved, stoned and flesh cut into ½ inch (3 cm) cubes 4-5 Fresh button mushrooms, cleaned, halved and cut into ¼ inch slices 2/3 cup (about 1 Large) really ripe tomatoes, peeled, seeds removed and cut into ½” dice or 5-6 Campari tomatoes. Far easier to do one large tomato. Freshly chopped cilantro for serving -optional for those that don’t like cilantro

1. Mix the chopped onion with salt and leave to stand for 20-30 minutes. Rinse the salt off the onion, drain and squeeze off excess water. Draws out the strong juices of raw onion. Or use chopped green onions (spring onions, scallions) and don’t salt them. 2. Mix orange juice, lime juice, garlic, sugar and salt and pepper, stir to dissolve sugar and salt. 3. Add olive oil and mix well. 4. Add diced tomato, avocado, mushrooms and onion, stir gently to mix well. 5.Let chill and blend for about 1 hour before serving. Taste and adjust salt, pepper and more lime juice to your taste before serving. 6. Top each portion with chopped cilantro

The soup kept well in the fridge for several days. This recipe was also in readers request recipe in Gourmet magazine, but it was slightly different and included sliced, raw radishes. I think it would also be tasty with some tiny salad shrimp.

Delicious Gluten Free Cooking 106 Chef Oonagh Williams 8. FISH

Delicious Gluten Free Cooking 107 Chef Oonagh Williams

1. Shrimp, Mango and Black Bean Salad.

Photo shows shot glasses as one of the dishes I made for my friend's bridal shower that I hosted. Think of this as a fancy salsa served as a main course salad. My friend Allyson passed on the original recipe and it used fresh jalapeño peppers and raw bell peppers. I don’t like the bite of raw hot peppers so I prefer to use my own Mexican salad dressing based on hot pepper jelly as I think it has a richer, more rounded flavor. I have added celery or crisp apple for more crunch. Think of adding shredded carrots, chunks of avocado just before serving, diced cucumber, halved grape tomatoes. The more you add, the more dressing you will also need to add. I have also made this with leftover barbecued chicken or grilled steak (even deli bought BBQ chicken but check if it is GF.) Black beans are used for a wonderful contrast of color with the pink shrimp, mango and green of herbs as well as being an additional protein. But you could use cannellini beans or chickpeas if you prefer the taste. Serve this in a bowl with a spoon as an appetizer to top tortilla chips, or as a main course salad. Depending on where you live, is whether you can get fresh, sweet mangoes, pineapple etc for a salad. Tasty addition to a Super Bowl table when the ladies want something more than chili or burgers. Follow link to clip on WMUR’s Cooks Corner http://www.wmur.com/video/23844740/detail.html

Salad: 1x 15 oz (435 g) can of black beans, thoroughly rinsed and drained 1 ripe but firm mango, peeled and cut into ½ “ dice or use fresh pineapple, nectarine or peach. The fruit must be ripe and sweet or you will be disappointed in the taste. Seedless watermelon works well since it both produces juice and soaks up flavor of dressing. The green of 4 green onions finely scissored - I don’t like raw onion taste ¼ c (60ml) finely chopped fresh cilantro - optional - so many people don’t like cilantro, they think it tastes of soap. ¼ c (60ml) finely chopped fresh parsley

Delicious Gluten Free Cooking 108 Chef Oonagh Williams ¾ -1lb (375 - 500g) cooked salad shrimp, rinsed and drained. Thaw if frozen and rinse and drain well otherwise you dilute the dressing. Taste and make sure shrimp don't taste of cardboard. 2 stalks of celery, washed, quartered lengthwise and cut into fine dice -optional cashews or peanuts to garnish - optional

Dressing: 2 tbsp (30 ml) hot pepper jelly placed in small microwave safe bowl and melted in microwave . Add to the heat factor if you want with hot sauce or ground chipotles or chopped hot peppers. Up to you. But I do like the sweetness and rounded flavor that a pepper jelly gives to a dish rather than just raw heat. Remember to check that pepper jelly is gluten free at time of buying. grated zest/rind of half a lime 1 tbsp (15 ml) fresh lime juice (about half a lime) ½ tsp salt (or more or less to taste - shrimp can still retain salt so can beans, so tread carefully) freshly ground pepper 1 tsp (5ml) GF Dijon mustard. 1/3 c (80ml) olive oil or other oil pinch of garlic powder or add crushed raw garlic if you like the taste

1. Mix all salad ingredients together. 2. Add dressing ingredients to melted pepper jelly and stir well until dressing looks thicker and is obviously well mixed. It takes some stirring to get oil and other ingredients to blend together. You will see it happen, rather than oil just sitting there. 3. Stir dressing onto salad and leave in fridge for a few hours for flavors to mingle. Salad keeps in fridge for 2 days. Serve over romaine or other green leaves, with crusty bread, warm tortillas, warm pita bread, or tortilla chips. Make gluten free choices where necessary for breads etc.

Delicious Gluten Free Cooking 109 Chef Oonagh Williams 2. Salade Niçoise

4 generous portions Watch me make this on NH's ABC TV WMUR http://www.youtube.com/watch?v=g1_Bn1kBOx4

This is not the traditional Salade Niçoise, but Chefs everywhere are reinventing and renaming recipes. I also took into account what was in the market. I do like making this with tuna canned in oil, and using that drained oil as the oil in the dressing. I find canned anchovies here are too salty for me and don’t compare with fresh anchovies in oil I ate on the dock in Sardinia with fresh bread. I am sure that’s what is used in Nice. I also leave out olives since I find most of them too salty for me. Many recipes include capers which can be very acidic. This is a great planned in advance meal for after a day out at the beach, or when friends or family are expected. If you cook the potatoes, green beans, (fresh fish or meat) and eggs in advance and make the vinaigrette, then the meal can be on the table within about 10 minutes of walking in the door, far cheaper and healthier than take out which is impossible for most of us now.

According to Wikipedia “ Niçoise salad sometimes referred to as Salade Niçoise or insalata nizzarda, is a mixed salad consisting of various vegetables topped with tuna and

Delicious Gluten Free Cooking 110 Chef Oonagh Williams anchovy. It is a specialty of the Côte d’Azur in France and named for the city of Nice. Salade Niçoise and its ingredients are often debated by purists.

The salad or "salade" is displayed on a flat plate or platter and arranged on a bed of lettuce. Ripe tomato wedges, halved, boiled new potatoes (like American fingerling potatoes), steamed green beans, wedges of hard-boiled eggs, are topped with canned tuna (in oil), and Niçoise Cailletier olives. Finally the salad is garnished with canned anchovies. The salad is served with vinaigrette. The original version of the salad always included raw red bell peppers, shallots, and artichoke hearts, never potatoes. The French, especially in the Nice area, will clearly state no cooked vegetables are to be used. “

This salad was made famous in America by Julia Child and is in ‘the French Chef Cookbook’, where it is a very simple recipe compared to some of the recipes on the web. The quality of the salad depends on the quality of the ingredients, particularly the olive oil and vinegar used in the vinaigrette aka French Dressing in UK, so don’t use the sticky orange bottled dressing on sale here.

1+1/2 lbs (750g) Yukon gold or fingerling or ‘new’ potatoes, peeled and cut into 2 inch cubes. ½ lb (250g) fresh green beans, trimmed or same quantity of fresh asparagus - the green beans haven’t been nice in the market recently. I do love the skinny French green beans. 4 eggs, hardboiled with potatoes, cooled, peeled and cut into wedges. 1 raw red bell pepper, deseeded and cut into either thin strips (julienned) or small dice (brunoise). 1 lb (500g) fresh salmon fillets (what I fancied, I was out of tuna in oil and what my cousin's husband would happily eat) 4 fresh tomatoes, cut into quarters. Head of Boston lettuce, Bibb lettuce or Romaine lettuce, washed and well dried. Anchovies and olives if you want.

Vinaigrette. Put vinaigrette ingredients in 4 cup (1 ltr) jug and use immersion blender to chop herbs and make vinaigrette thick and creamy. You can also just whisk oil and vinegar and add herbs chopped by hand. I like lots of herbs and have a herb garden, you can make this with no herbs at all. Some recipes use tarragon which I don’t like.

1/2 c olive oil (120ml, 4 fl oz) -not extra virgin, I find it too strong. If you use tuna in oil, then I drain the oil and add olive oil to make it up to ½ c of oil in total. 2 tbsp (30ml) gluten free, white wine vinegar or fresh lemon juice not bottled please. 1 tbsp (15 ml)white balsamic vinegar (you can also use regular balsamic vinegar, it just makes dressing darker colored). 12 quite large basil leaves 1 cup (8 oz jug, 250 ml) of fresh parsley green of about 4 green onions or chives. I don’t like raw shallots or red onions, but you can use them instead.

Delicious Gluten Free Cooking 111 Chef Oonagh Williams Raw garlic finely crushed with salt if you want. I hate the way raw garlic stays with you. 2 tsp (10 ml) GF Dijon mustard or 1 tsp (5 ml) dry English Colman’s mustard 2 tsp (10ml) maple syrup or sugar, or to taste. Salt and pepper

1. Put potatoes and eggs in pan, cover with water, add salt and cook until potatoes are just tender but not disintegrating. Take eggs out after about 6 minutes of cooking. Immediately plunge eggs into very cold water which will help prevent the black ring forming around yellow egg yolk. Don’t peel eggs until you are ready for meal. Drain cooked potatoes, and pour about ¼ cup (60 ml) vinaigrette over potatoes while warm and leave to cool down before refrigerating. 2. Put fresh salmon in small skillet, cover with water, slowly bring to the boil, cover, turn down to a simmer and cook for 2 minutes, turn off heat and leave to cool down in water. Drain and refrigerate before use. Add wine, lemon rind, parsley rind etc to water for more flavor. Salmon is moist cooked this way, but you can also cook salmon, fresh tuna, chicken or steak on the grill. Also think about quickly frying raw shrimp in olive oil and garlic and letting cool in oil. 3. Cook green beans/asparagus until degree of tenderness you prefer. Drain and immediately plunge into very cold water to stop them cooking and retain bright green color. 4. To finish: Traditionally, the ingredients are arranged on a platter in segments, not mixed together. So take a platter and cover base with lettuce drizzled with vinaigrette. Then arrange potatoes, green beans, olives, hard boiled eggs, red peppers, tomatoes, anchovies, tuna/salmon etc like the segments of a wheel around platter. Drizzle with more vinaigrette and serve. Some recipes tell you to add vinaigrette to every ingredient in dish but I find that is too much vinaigrette for me. For 2 of us I just put layers of everything on our plates and finish with flakes of poached salmon on top and drizzled with more vinaigrette. The photo shows the arranged (composed) salad.

I made this on NH’s ABC affiliate, WMUR during the Cooks Corner segment on Friday 31 August 2012 during the noon time news.

Delicious Gluten Free Cooking 112 Chef Oonagh Williams 3. Shrimp and Roasted Red Peppers

This started out as a Spanish recipe for Shrimp-Stuffed Roasted Piquillo Peppers. I had bought a jar of piquillo pepper strips. These are meant to be wonderful smoky peppers stored only in their own juices. They tasted the same as any jar of roasted peppers - quite unpleasant to me since I love freshly roasted red peppers. Buying a bag of red peppers for roasting is cheaper than buying one pepper. Once roasted they can be frozen flat or stored in fridge for about 2 weeks. Use them anywhere. So having made their recipe, suffered the ice storms in NH in 2009, couldn’t freeze dish, I made my own variation.

8 oz (250g) cooked, rinsed and peeled salad shrimp. Buy smallest shrimp you can for nicest visual appearance. Taste test the shrimp, some brands taste of cardboard, or are so badly cleaned that you can see the black intestinal vein. Not poisonous but definitely off- putting. I buy a frozen 10 oz (300g) shrimp ring at grocery store or frozen salad shrimp from Costco. 1/3 c (80ml) sour cream - lite is fine 1/3 c (80 ml) mayonnaise - lite is fine 1/4 c (60ml) salsa green of half a bunch of green onions, finely scissored or fresh chives in summer. ½ an English cucumber, peeled, deseeded and finely chopped. 1 stalk of celery, quartered lengthwise and cut into small dice 3 roasted red peppers, peeled and cut into small dice. Don't skimp on the freshly roasted red peppers.

1. Mix everything together, if you are uncertain about heat of salsa, start with smaller quantity and add a spoonful at a time. 2. Refrigerate until serving time. This is also good as a summer salad, add more vegetables for crunch, mix with cooked rice or gluten free pasta.

Delicious Gluten Free Cooking 113 Chef Oonagh Williams 9. ENTRÉES

Delicious Gluten Free Cooking 114 Chef Oonagh Williams 1. Almost Pulled Pork

Photo shows pulled pork in strips not shredded with oven baked crunchy sweet potato wedges, and salad with strawberries, nuts, apples, apple chips and poppy seed dressing. I know to you BBQ and Pulled Pork aficionados that this is just so not right. But it's great for a quick meal without cooking 5+lbs of pork. I finally arrived at the conclusion as to why I don’t particularly like pulled pork. One, it’s normally too sweet for me - even with a chocolate sweet tooth and two, I don’t like the mushy texture of pulled pork. So the other week I cooked a pork butt on the Grill and it was sweet, tender, and succulent while hot. One of those things that you keep slicing just that little bit more off the outside while it rests and you get dinner ready. Of course, left over cold, pork butt with hardened fat is not so appealing. So I removed the cold fat still visible through the pork and sliced the cold pork into small strips. Then I quartered and sliced a peeled Vidalia (sweet) onion and started cooking it in a pan in olive oil until it was golden. I’ve been using vidalias recently since too many regular yellow onions have been rotten.

Once onions were golden, I added sliced pork (about 1 lb cooked) and half a cup of water or gluten free stock, with about half a cup of favorite gluten free BBQ sauce. I use Sweet Baby Ray’s, they say original is gluten free and more importantly, my son both likes it and has no reaction to it. Let pan simmer to soften pork, safely reheat pork and then let liquid reduce to wet glaze or how you like it. Served it on homemade gluten free rolls with homemade Vidalia vinaigrette, lettuce and tomato and we thoroughly enjoyed it. Far less time than cooking huge piece of pork for huge quantity of pulled pork. Works great for deliberately cooked, leftover pork from the grill, pan, or oven. I’m a firm believer in thinking ahead for next meal. Try it with leftover cooked chicken thighs.

Delicious Gluten Free Cooking 115 Chef Oonagh Williams

2. Corned Beef cooked in Gluten Free Beer

Céad míle fáilte!

Growing up in London, England with both parents born in Southern Ireland, I never tasted American style corned beef until I came here. And quite honestly, I didn't care for it. I couldn't see the point of cooking the cabbage and potatoes in one pot (except for the convenience) since everything would taste the same. In fact when I made corned beef and cabbage for St. Patrick's for about 50 senior citizens and cooked the cabbage separately, they all loved it my way. My friend Allyson passed on this recipe to me with the instruction to buy only a certain cut of corned beef. Allyson had discovered that Freirich corned an eye of round cut, that is quite lean, but cuts into beautiful rounded slices, no big blobs of fat and gristle and uneven thicknesses of meat. I actually made this recipe with the flat point cut and then the eye round. Eye round is so much better. My local whole sale market had the eye round in January. My grocery store told me they would only carry eye round just before St. Patrick's. Plus Freirich actually label the package gluten free to make our lives easier. Locally I can only get Budweiser's Redbridge gluten free beer (actually made in the Merrimack NH plant near where we live) or Bard's gluten free beer. I am not a dark beer drinker so I preferred the flavor Bard's gave to my stews. Cooking meats with beer is a traditional way of cooking meat in Europe and some sugar is normally added to counteract the bitterness of the beer. This mustard and sugar glaze is how I normally do my spiral ham.

The plus is that my husband and I are now converts to corned beef the American way.

About 3 lb (1500g) of Freirich eye of round, corned beef 1 x 12 oz (360ml) bottle of Bard's gluten free beer or GF hard cider.

Delicious Gluten Free Cooking 116 Chef Oonagh Williams 2 tbsp (30ml) gluten free spicy brown mustard ¼ c (1+1/2 oz, 40g) light brown sugar 1 c (8 fl oz, 240ml) water 1 medium to large onion, peeled and chopped 2 cloves of garlic, peeled and finely crushed 2 bay leaves no extra salt or pepper …...... 1 lb (500g) carrots, peeled and cut into 1 inch thick slices – I like to use a fluted cutter for more visual appeal and cut carrots into long wedges/strips. ½ lb (250g) peeled pearl onions (buy the frozen and allow to thaw) 1-2 lbs( 500-1000g) of potatoes, peeled and cut into thick chunks.

Gluten free Cornstarch mixed with cold water to thicken juices at the end.

I find most pre-seasoned meats to be far too salty for me, so I remove the beef from the packaging, rinse off and then soak overnight in water to cover in the fridge. When you are ready to cook the beef, remove from water, rinse and then place in your slow cooker or oven safe casserole, both with tight fitting lids.

1. Pour the beer and water around the beef, add the chopped onion, garlic and bay leaves. Mix mustard and brown sugar together and smear over the beef. I left a 3.16 lb (1500g) of corned beef cooking for 6 hours in my 6 quart (6 ltr) slow cooker on low. It didn't need any longer. In the oven, I cooked it at 325°F, 170°C for about 3 hours. Remember these timings are guidelines only since every slow cooker and oven vary and quality of meat's tenderness. The lid must be tight fitting, otherwise the juices evaporate away and what is left is incredibly salty. If your lid is loose fitting, then put a layer of foil around lid. 2. About 1 hour before meat is tender add sliced carrots, thawed pearl onions and potato chunks. I found I then turned my slow cooker up to high, low was not hot enough to cook the vegetables. 3. After the hour, remove the tender meat from the casserole and leave to rest for at least 15 minutes. This also gives you enough time to cook the vegetables longer if they are not tender enough. 4. I like to thicken the juices with some cornstarch mixed with cold water. The juices thicken nicely today, tomorrow the thickened juices usually need more water added and whisked well to make a visually attractive sauce. 5. Serve slices of corned beef with the potatoes, carrots and onions. Quarter, remove core and finely slice a head of green cabbage. Cook in boiling, lightly salted water for about 8 minutes until only just tender. Drain and return to hot pan with butter and some freshly ground black pepper.

Delicious Gluten Free Cooking 117 Chef Oonagh Williams 3. Tomato Sauce aka Marinara Sauce or Red Sauce Makes about 1 gallon, 5 ltrs, freezes well and can be used for pasta, pizza etc.

One of my favorite dishes is homemade marinara sauce. Frequently known as ‘red sauce’ to the Italian Community around Boston and Rhode Island. We are told that eating cooked tomatoes is good for our health, so here’s a simple way of adding a tasty homemade tomato sauce to your repertoire.

1/2c (4 fl oz, 120 ml) good olive oil - don’t use stale olive oil. You don’t need to spend the money on extra virgin 4 huge onions, peeled and roughly chopped 1 lb (500g) carrots, peeled and roughly chopped, but not chopped in processor to very small. 4 x 28 oz (4x793g) cans of peeled plum tomatoes in tomato purée. I like to buy the Italian San Marzano tomatoes, too often only seasonally available. I do manage to buy a 100 oz can of San Marzano tomatoes at Costco most of the year and at a far better price than buying small cans in the regular grocery store. 1 tbsp (15ml) Italian seasoning - optional 2 tsp (10 ml) dried thyme pinch cayenne pepper 1 tsp (5 ml) salt 2 bay leaves 2 c (16 fl oz, 480 ml jug) fresh parsley , rinsed and drained 8 large garlic cloves, peeled and finely chopped 2 tbsp (30ml) balsamic vinegar if you want the sauce to be less mellow.

1. Heat the oil in a large, heavy pot - the big stock pot. Add onions and carrots and cook, covered, over a low heat for about 15 minutes until vegetables are tender. 2. Add the tomatoes, dried herbs, salt and pepper, bring to a boil, reduce heat and cook over medium heat, covered, stirring occasionally for about 30 minutes or until carrots are very soft. 3. Remove the bay leaf (this is definitely an occasion to use whole bay leaves not pieces as pieces are impossible to find in the sauce). Puree the sauce. I use an immersion blender directly into the sauce, which is quicker and less washing up than using a blender or food processor. 4. Over medium heat, add the parsley and garlic and cook for another 5 minutes. Taste and correct seasoning. Add the vinegar now if the sauce lacks intensity.

Don’t skimp on the olive oil. That is one of the ingredients that really adds to the flavor and again olive oil is meant to be good for us. Think about adding ½ cup of sun dried tomatoes as you add canned tomatoes. You could also add 2-4 freshly roasted and peeled red peppers. I don’t know what it will taste like with jars of roasted peppers since freshly roasted red peppers is something I always have on hand. Freeze a roasted, peeled pepper in individual freezer bags ready for use.

Delicious Gluten Free Cooking 118 Chef Oonagh Williams

I decant cooled, cooked sauce in one or two cup ( 8 or 16 fl oz, 240 or 480 ml) quantities into freezer bags, press flat, press out as much air as possible, label with content and date and freeze. My friend, vacuum packs it in jars.

For a quick meal, heat sauce, add some fresh parmesan, touch of cream if you want and canned tuna and serve over pasta. Add chunks of ham, any cooked sausage that you like. I’ve also been very indulgent and added lobster, shrimp or scallops to the sauce with cream. Plus fresh basil. And there’s nothing wrong with adding parmesan if you want.

I use this sauce for my lasagnas, put it on top of roasted vegetables, and add it to my Bolognese (meat) sauce.

Delicious Gluten Free Cooking 119 Chef Oonagh Williams

4. Lazy Lasagna

This lazy lasagna was always popular with my son and his friends who used to eat me out of house and home.

Aging is so unfair. The kids can eat what they like with no ill effect, whereas we poor mothers cook up a storm for the family and have to just sit and watch these kids devouring the food as if there were no tomorrow. I can’t even cope with eating the amount of food these teenagers put away. I heard a nutritionist state that growing kids get some phenomenal amount of their calories (80%?) from snacking. So we should try and make sure that all their food is not just empty calories so that they grow strong and healthy. You can add shredded raw carrots, zucchini and squash to the onion mix to add to vegetable content, make recipe go further, and use less meat.

If you are cooking for what I call a mixed family (meaning gluten and gluten free) I would suggest that you cook up a batch of gluten free pasta and freeze it in bags ready to top with sauce etc. That way you have a quick meal when you walk in the door starving and ready to eat everything in sight. If everyone doesn’t need to be GF then cooking gluten free pasta for everyone gets expensive very quickly. I would strongly suggest that you do have two colanders, and make sure they look totally different. The starch from

Delicious Gluten Free Cooking 120 Chef Oonagh Williams wheat pasta too easily gets clogged into a colander and contaminates GF pasta, vegetables etc.

12 oz (375g) roll of Jones sausage meat (labeled GF) or your favorite brand including Italian sausage, hamburger meat or ground chicken or turkey. With all the flavor in this, even husbands that want their beef don’t complain and often don’t realize it’s not beef. Onion and garlic powder (substitute 1 medium onion, 2 peeled and crushed cloves of garlic and a red or green pepper finely chopped) 6 oz (180 ml) tin tomato purée 1½ c (12 fl oz, 720 ml) of water ½ of 12 oz (375 g) packet of mushrooms cleaned and quartered (or more or none) 2 tbsp (30 ml) GF tomato ketchup 8 oz (250 g) package of GF ziti or penne cooked and drained. Do not overcook. 4 oz (110g)cream cheese (1/2 of 8 oz brick) – lite is ok 1 c sour cream (8 oz 480ml) carton, lite is ok or low fat yogurt 1 c (8oz, 480 ml) ricotta cheese, lite is ok 1 c (4 oz, 110g) mozzarella cheese, lite is ok

1. Brown meat in pan and add onion and garlic powder or brown meat with onion, green pepper and garlic. (my son won’t eat peppers at all and won’t eat onions if he can see them). I find with ground turkey you need to add about 2-4 tbsp olive oil so meat doesn’t stick as you brown it. 2. Add mushrooms, tomato purée, water, and tomato ketchup. You can add chopped, raw carrots at this stage to extend meat or a can of sweet corn, use a brand that you know you can eat. 3. Bring to a boil, cover, reduce heat and simmer for 25 minutes. 4. In a large bowl mix together cream cheese, sour cream and ricotta and stir in cooked, drained pasta. 5. In a 9x13” (23 x 32 cm) pan layer half of the cooked meat sauce, cheesy pasta, meat sauce and finish with last half of pasta. Sprinkle top with mozzarella. 6. Bake in 350°F/180°C oven for 20-30 minutes until cheese is light golden brown and sauce is bubbly if serving immediately. I normally put dish on a cookie sheet to catch any spills. Increase cooking time to about 45 minutes if chilled from fridge.

I use 2 cups (16 fl oz, 480ml) of my marinara sauce instead of tomato purée and water.. You can substitute a brand of spaghetti sauce that you trust. This is one of those dishes that you can divide into smaller dishes and freeze. Remember not to use foil dishes if you are going to use the microwave.

Delicious Gluten Free Cooking 121 Chef Oonagh Williams 5. Lobster and Shrimp pasta sauce.

(2-3generous portions) Real food, so naturally gluten free if you use gluten free pasta. Read my restaurant review on Burtons (and this recipe) at http://applaudwomen.com/files/AWFall2011read.pdf

I know, sheer indulgence, but still far cheaper to make at home and enjoy for a special occasion. I had eaten at Burtons Grill near Fenway, Boston earlier in the summer, then August 2011 (actually my birthday weekend) Burtons opened a new location at Pheasant Lane Mall in Nashua NH. So I ordered the same entrée as I ate in Boston to see consistency of dish from one location to another.

Far too often, new location, different chefs, and the same item on the menu no longer taste the same. We’ve all had that same experience. That’s why with my recipes I normally state the brands I use since students and clients want the exact taste replicated each time. Sometimes it’s change of supplier and therefore ingredients (even different brands of olive oil make a difference to flavor), other times it’s the chef putting his own swing on things. Happily, the lobster and shrimp pasta tasted the same (remember I did say it was my birthday) so the next step was to take their flavor combinations and try to replicate the recipe. My recipe is a very good replica but as I said the difference in source of ingredients can make a huge difference in finished dish. Plus they quoted fresh tomatoes and I like the convenience of my home made marinara sauce. And in New

Delicious Gluten Free Cooking 122 Chef Oonagh Williams Hampshire it’s only a few months of the year that we can really count on wonderful, ripe, succulent, tasty tomatoes. So my sauce is also more convenient.

1 cup (8 fl oz, 240 ml) my marinara sauce (recipe above) ½ c (4 fl oz, 120ml) heavy cream ½ c (2oz, 50 g) finely shredded parmesan cheese, the real stuff please, not the cardboard cartons. Pinch of salt, freshly ground pepper, Some red pepper flakes if you want (not in original) 3 oz/1 cup/75g snap peas (mangetout) rinsed, destringed and cut into 3 or 4 pieces 10-12 x 25-30/lb (500g) raw, peeled shrimp. They normally still have tails left on. I remove tails before cooking as it makes eating so much simpler and cleaner, and my husband and son hate dealing with shells, bones, heads etc. Cooked Lobster. I buy a 1 lb/500g bag of frozen lobster containing 3 small bags of lobster meat including claw meat. Lobster tail would be fabulous but so is the price. I use one of the bags of about 5oz (125g) cooked lobster. You could also buy a fresh lobster cooked at the market and remove the meat. Pasta - I prefer fine spaghetti to ziti or penne. For gluten free I use Tinkyada, regular flour I always used Barilla regular penne and whole wheat fine spaghetti.

1. Start cooking the pasta before you start the sauce and have pasta almost cooked and ready to drain as you start sauce. Add pieces of snap peas to cooking pasta in the last few minutes or earlier depending on how tender or crisp you want them. Drain pasta and snap peas. 2. In 8-10 inch (20-25 cm) skillet mix marinara sauce, cream, parmesan cheese, pinch of salt and pepper and red pepper flakes to taste if you want. Gently heat until cheese is melted. You can splash in a few tablespoonfuls of white wine as sauce heats if you want. 3. Add cooked lobster. Add raw shrimp in one layer across the skillet. Simmer gently and after about 2 minutes, turn the shrimp over. The top of shrimp should now be a lovely pink color. Cook about another 2 minutes, then remove pan from heat. 4. Mix together sauce and pasta and serve with some of the shrimp and lobster claw on top for visual effect. I like to add fresh chopped parsley and basil to sauce at the end as I mix for burst of flavor.

Delicious Gluten Free Cooking 123 Chef Oonagh Williams OKTOBERFEST – Eat, Drink and be Merry On a Saturday in September at noontime, the Lord Mayor of Munich will have the honor of tapping the first keg of Oktoberfest beer. Once the barrel has been tapped, all visitors will then be allowed to quench their thirst. It pays to arrive early in order to experience the festivities up close and personal and it's quite common for visitors to come around 9am to secure good seats.

The word Oktoberfest is something of a misnomer, since it always starts in September in Munich, Germany in the area always known as Bavaria. The first Oktoberfest was on 12th October, 1810 in celebration of the marriage of the then Crown Prince (later to be King) Ludwig to Princess Therese of Saxony-Hildburghausen. Now, during these sixteen days of festivities, Munich resounds with the sounds of Oompah bands from the 14 beer tents, the laughter of children on the carnival rides at the fun fair and the constant clinking of beer-filled steins as everyone and his neighbor utters the toast of “Ein Prozit” i.e. a toast by everyone to each others’ good health. The whole atmosphere is extremely friendly, everyone is there to enjoy themselves and have a really good time.

The Munich Oktoberfest has become the biggest folk festival in the world with about 7 million people from around the world attending and truly gargantuan amounts of food and drink being consumed – 5,478,200 liters of beer alone, 176,590 pairs of pork sausages and 84 units of oxen, amongst other delicacies on offer including pigs trotters. Looking at the site for Oktober fest, offerings also include duck, chicken, venison, fish and cheese as well as pastries. Do they mean whole oxen do you suppose? I can remember while I was training in Switzerland, a whole oxen roasted as part of the town’s festival. The spits must have been turning for 24 hours non-stop to cook this amount of meat, but Oh! It tasted good.

This is serious business, with the drinking hours starting at 10 a.m., two hours before the carnival rides open. And don’t even think of riding the roller coaster after a drinking session. As our best man said, this was not through the risk of an upset stomach or even fear of the ride, it was because they doubted they had the necessary co-ordination to get on and off the rides. Our best man used to go to the Oktoberfest from London with a group of friends when they were still young and heedless, driving the original Volkswagen Camper and use a campground. The first morning after a day ‘devoted’ to enjoying the festival i.e. the beer, they awoke in a tent that (according to them) resembled Napoleon’s retreat from Moscow i.e. there were bodies everywhere. Fortunately, these ones were alive. However, making the early morning coffee was tricky since trembling hands made lighting a match and then the Colman burner, a bit like threading a needle whilst wearing boxing gloves. While this might sound appalling to some people, nobody gets hurt, nobody drives, a great time is had by all and the drinking stops back home.

To soak up the beer for those who want to keep drinking and carousing longer, various foods are available. They do state gluten free meats, but only wine and no gluten free beer. Something good and solid, such as bratwurst, knockwurst or pork with sauerkraut.

Delicious Gluten Free Cooking 124 Chef Oonagh Williams Let’s cook the sausages in beer as well, with onions, apples and a pinch of cloves. Various local stores sell a variety of German-style sausages. So on to the food….!

6. Beer Braised Kielbase with Apples and Onions.

Photo of kielbase, potato pancakes and sauerkraut

This recipe was one of my Lithuanian recipes so it was originally made using regular beer not gluten free. Locally I can only buy Budweiser’s Redbridge gluten free beer, Bard’s gluten free beer, or Daura (my personal favorite) Spanish gluten free European style lager. Budweiser Merrimack, NH, is where Redbridge is made. I was given a gift of 2 x 6 pack of Redbridge from the brewery. They do special production runs of Redbridge and then thoroughly clean the lines. My son has no problem drinking Redbridge. I don’t care to drink Redbridge, because to me it tastes like a dark ale when I prefer European style lager beers. Both Redbridge and Bard’s work for me in cooking.

1 +1/2 lbs (750g) fresh or smoked kielbase. You have to check that it is gluten free, as meat products don’t have to state this. I really don’t like supermarket Kielbase. Once you have tried good butcher shop kielbase it is very difficult to go back to the mass produced kielbase. Either leave sausages in large pieces or cut into small chunks for side dish or appetizer. In small chunks they really absorb the flavor of apples, onions and beer. 2 tablespoons (30 ml) unsalted butter or oil 1 x 12 oz (350ml) bottle Redbridge, Bard’s beer or whatever gluten free beer is available to you. Each beer will give a different taste, as will different kielbase. 2 tsp (10ml) light brown sugar 1 medium sized onion, peeled, sliced and separated into rings, or finely chopped if you are cutting sausage small for an appetizer.

Delicious Gluten Free Cooking 125 Chef Oonagh Williams 1 small granny smith apple, peeled, cored and thinly sliced, or finely chopped if you are cutting sausage small for an appetizer. salt and pepper to taste

1. Put fresh raw sausages in a skillet, cover with water, bring to the boil, turn down to a simmer and cook for 10 minutes. Drain. If you use smoked kielbasa, just put them in the skillet with apples and onions as in #2. 2. In same skillet, melt butter/oil, add onions and gently fry for 5 minutes until browning add apple, and fry for further 5 minutes until softening. Frying the onion until gold and adding sugar counteracts the bitterness of any beer in cooking. 3. Add sausages and turn in pan. 4. Add beer, salt, pepper, and sugar. Bring to nearly a boil, turn down to a simmer and cook covered for about 30 minutes until cooked through. Length of cooking time will depend on size of pan, quantity being cooked and how gentle a simmer you can reach, as well as how well lid fits on pan. Watch that the liquid doesn’t evaporate.

I like to leave this in the slow cooker, cook the day before for the flavor really to develop, refrigerate and then reheat in the slow cooker. You can also put it on the side of the BBQ to reheat in a foil pan.

Locally my supermarket carries their own fresh, gluten free kielbase that my husband likes. However, I find that they are not consistent with the amount of salt and garlic. Leidy’s make smoked kielbase that September 2011 the company ‘Alderfer Products’ confirmed by e-mail that they were slowly labeling all their products gluten free. So we didn’t have to search the web site or phone. The Leidy kielbase had a texture similar to the kielbase I used to buy at a Polish Deli but at the deli they mainly speak Polish so I haven’t yet found anyone who knows if they are gluten free. Remember even if a label doesn't seem to contain ingredients with gluten, there's no guarantee it is gluten free. I don’t like the taste or texture of any of the other supermarket national brands of kielbase I had tried.

Delicious Gluten Free Cooking 126 Chef Oonagh Williams 7. Sauerkraut

Part of the previous photo with kielbase recipe. It seems that you either love it or you hate it, mainly based on whether you grew up eating sauerkraut. It literally means ‘sour plant’ and has been made since the time of the Ancient Romans who seem to have acquired the technique from the Orient. Basically, whether made at home or in a factory, ordinary cabbage is finely shredded, mixed with salt and allowed to ferment, traditionally in wooden barrels. Sauerkraut is a major part of many Eastern Europe cuisines but I had no desire to make sauerkraut from scratch but all the books universally agreed that factory prepared was not the same thing. What was I to do? One day, years ago, while I was at the NH, WMUR ABC TV Channel 9 studios for ‘Cooks Corner’, I was complaining and received this recipe from Catherine courtesy of her mother. It works, it tastes good and a German Friend confirmed she does it the same way. So go ahead and try it, the sauerkraut is not really sour and only takes one inexpensive can of sauerkraut. (Update: I made sauerkraut last month to get the photo. They must have done something to the recipe because this pot of sauerkraut made the way I have always made it was far too sour, tart and tangy. We didn’t enjoy it, so I include my recipe for fresh cabbage with bacon, onions and apples)

Most books also mention only to use glass jars of sauerkraut if you don’t make your own. Of course, it also depends on what is available in your area. I was recommended to use a can of the Silver Floss brand (available year round) but in recent years in the Fall one can buy Silver Floss in a jar, Boars head in a jar or plastic bag, a Kosher brand in a jar or bag and no doubt other brands in other places. In the past, I thought that the only real difference was in the level of ‘tang’ or sourness of the sauerkraut before anything was added to it. Some brands cook up sweeter than others and that is obviously a personal taste.

1 can of sauerkraut (14-16 oz,400-500g) Silver Floss brand - drained, rinsed well and drained again. Two slices (rashers) of bacon cut into thin strips 1 medium onion, peeled and thinly sliced medium apple, peeled, cored and cut small About 1 tsp (5ml) juniper berries crushed – place juniper berries and bay leaves in conical coffee filter paper, fold closed and tie with string. Then you can easily find it at the end of cooking. Bay leaves 1 GF beef bouillon cube or beef concentrate freshly ground black pepper No salt unless you are a salt addict

1. In small non-stick pan, cook bacon until fat starts running, add onion and apple and cook covered for 3-5 minutes until softened. 2. Add sauerkraut, 1 + ½ c (12 fl oz, 360ml) of water, beef bouillon cube and herbs.

Delicious Gluten Free Cooking 127 Chef Oonagh Williams Bring to a boil, and simmer covered for 40 minutes, add water if it is drying out. I like to add a knob of butter just before serving, add salt if you need it and serve with bratwurst (pork), knockwurst (beef) or pork braised in beer, onions, apples and a pinch of cloves.

Note: Sauerkraut works on your body the same way as beans - you have not eaten anything that disagrees with you, your body is just not used to the fiber.

Delicious Gluten Free Cooking 128 Chef Oonagh Williams 8. Braised Fresh Cabbage

Thankfully, my husband and son both enjoy cooked fresh cabbage. As the sauerkraut tasted very tangy I decided to make my cabbage recipe instead of sauerkraut.

Two slices of bacon cut into thin strips 1 medium onion, peeled and thinly sliced medium apple, peeled, cored and cut small 1 tbsp (15ml) olive oil ½ lb (250g) raw cabbage, finely sliced. ½ c (4 fl oz, 120ml) GF chicken stock Freshly ground pepper 1-2 tbsp (15-30ml) butter

1. Heat a 4-6 cup (1-1+1/2 ltr) saucepan, add bacon and olive oil and cook until bacon is giving up its juices. 2. Add onions and apples and cook for 5-10 minutes over medium heat until onion and apple are both soft. 3. Add cabbage, stir well, add stock, cover and cook for about 5 minutes. Remove lid and continue to stir and cook until cabbage is as tender as you like it. I like to finish with a grinding of fresh black pepper and butter.

Option: Add 1-2 tsp (5-10 ml) Dijon or other mustard, 1 cup (8 fl oz, 240ml milk) and thicken slightly to make creamy cabbage.

Delicious Gluten Free Cooking 129 Chef Oonagh Williams 9. Potato Pancakes Part of the photo with kielbase recipe, as well as with sticky chicken wings.

Most potato pancakes recipes use raw, shredded potatoes. However, there were recipes using mashed potatoes and I tasted similar mashed potato pancakes in Lithuania when I studied there in 2005. I like this one made with leftover mashed potato, far less work in the kitchen and you can cook double quantities of potatoes the night before. I added the bacon, cheese, onion etc to the recipe because I found plain potato to be quite bland. Take this recipe as a guide and add to it. Add some chili peppers, or salsa, other leftover veggies or even canned salmon and make fish cakes. I don’t advise using instant mashed potato.

3 large potatoes, peeled, cut up, cooked in boiling water, drained and mashed so no lumps remain, no liquid or butter added 1 small onion peeled and finely chopped 1-2 cloves of garlic, peeled and crushed (optional) 1 slice of bacon (streaky) scissored into thin strips 1 egg (I normally use ¼ c (2 oz, 60 ml) egg substitute) 1 tbsp (15 ml) GF ranch or Italian salad dressing (or other favorite flavor) ¼ c (2 oz, 60 ml) shredded Swiss/Gruyère, Emmentaler or other strong cheese, e.g. jalapeño cheddar pepper seasoned flour - I use potato flour which gives a great crispy crust and a flavor of roast potatoes.

1. Place onion, garlic and bacon in microwave safe bowl and cook for 1-2 minutes until softened. 2. Add mashed potatoes, egg, salad dressing, cheese and ground pepper to onion/bacon bowl and mix well together. Salt is normally unnecessary because of bacon and cheese. If you have time, it is easier to form potato pancakes once mix is cold. 3. Put ½ c (2 oz, 55g) flour with salt and pepper in wide cereal bowl. Using ice cream scoop, make balls of potato mix, flatten slightly and turn in seasoned flour. Warm potato mix tends to be very floppy and soft. Just scoop and flip in flour mix. 4. Heat a large, heavy skillet and once hot, add enough oil to just cover the bottom, not deeply. Add potato pancakes. Don’t crowd the pan and leave enough space to be able to turn pancakes to cook other side. Cook over medium heat for 5-10 minutes per side until golden brown and crunchy. Cooking times will vary depending on size and type of pan. The ingredients are cooked (except for egg) so you are just frying them to heat all the way through and produce a crunchy golden crust. Drain on paper towel. You might need to add extra oil to prevent sticking

A 5lb bag (2+1/2 kg) of potatoes makes approximately 20 pancakes using a scoop of roughly 1/3 c (3 oz, 90ml) capacity. Increase quantities of other ingredients accordingly.

Delicious Gluten Free Cooking 130 Chef Oonagh Williams You can also just use your measuring cup to get even quantities but it is far easier with a scoop that releases. These are very popular with the kids and taste great with many dishes, pulled pork, BBQ, steak, chicken.

Note: these can be made in advance and then reheated in a single layer in the oven at 350°F/180°C for about 15 minutes to retain crunchiness or zapped in the microwave.

You can leave out bacon to serve with fish dishes. Make the pancakes in small silver dollar size and top them with sour cream and caviar or sour cream and pieces of smoked or cooked salmon as a party appetizer.

Delicious Gluten Free Cooking 131 Chef Oonagh Williams 10. 'Spanish Rice' Quinoa

I make this with quinoa for more protein and nutrition but you can also make it with rice instead. Remember that quinoa can have a laxative effect on people.

I always rinse my raw quinoa in a fine sieve, which I bought after my son was diagnosed. It only cost a few dollars in the grocery store. Quinoa is so tiny it will fall through a regular sieve. Even though some packets of quinoa will tell you it has been pre rinsed, I still rinse it to get rid of the saponin (natural insect repellent on the quinoa grains) smell and taste. Put quinoa in the sieve and run cold water through it for a few minutes. I frequently rub the grains at the same time.

Put 1 cup raw quinoa and 2 cups cold water or chicken or beef stock in a saucepan. Bring to a full boil, cover and reduce heat to a simmer, cook for 10 minutes. Then turn the heat off, leave the pan on the same hot burner to allow residual heat in the pot to continue cooking the quinoa for another 5 minutes. By the way, this does work on an induction burner for the 5 minutes extra cooking/sitting time, even with power turned off. There’s no need to stir or lift the cover on the pan during the cooking process, but remember to remove the pan from the burner and remove the lid at the end of the 5 minutes ‘sitting’ time. Makes 3 cups of cooked quinoa. You might find that you prefer the quinoa to be softer. So add a bit more water for cooking and also let it sit a bit longer to get the consistency you prefer. I also find that if you have quinoa that has sat in the cupboard a

Delicious Gluten Free Cooking 132 Chef Oonagh Williams bit longer, then it has dried out more and needs more water and cooking - same as dried beans.

2 tbsp (30 ml) olive oil 1 x 12 oz (375g) packet Al Fresco ready cooked, gluten free, chipotle and mango chicken sausages. Cut in half lengthwise and cut into ½ inch (1 cm) pieces. Nice bit of heat but not lethal. 1 medium onion, peeled and finely chopped 2 cloves of garlic, peeled and finely crushed 1 medium zucchini (courgette), quartered lengthwise and cut into ½ inch (1 cm) pieces. 1 medium yellow squash, quartered lengthwise and cut into ½ inch pieces. ½ red bell pepper, deseeded and cut into 1-2 inch squares (2.5-5 cm) (you can use green or yellow peppers, I just use red for sweeter flavor and different color) 4 large mushrooms, cleaned, halved and sliced

1. Heat oil in skillet big enough to take sausage, vegetables and cooked quinoa. 2. Add onions and cook over medium heat until they start softening. 3. Add sausage to pan and cook until they looked a bit browned. Be careful not to overcook and burn the onions. 4. Add zucchini, squash, garlic and red pepper, cook until as soft or crisp as you like. 5. Add mushrooms and cook for additional 1-2 minutes. 6. Stir in cooked quinoa, turn off heat and leave to sit, covered, for a few minutes while flavors blend. My husband likes chopped cashews and some feta cheese on top of this. I also use Trader Joe’s South African smoke seasoning blend in a pepper mill, of smoked paprika flakes which give some heat, salt, garlic and basil in a grinder to add as wanted.

Think of making this without the sausages but with nuts and any cheese for a meatless Monday, vegetarian or any other day. Great reheated. Use any selection of vegetables, try different cooked sausages, but remember that many raw and cooked sausages are not gluten free and that far too many butchers do not know different words for gluten and far too frequently these sausages do not clearly say if they contain gluten. Rusk is a common ingredient in sausages and is not gluten free. Al Fresco makes a wide range of cooked and raw gluten free sausages and they are basically naturally gluten free. For spiciness they also make a sausage with jalapeño and one called buffalo. So use whichever sausage you can buy or can eat. We don’t like a lot of spicy heat so this sausage was just right for us. Al Fresco do spinach and feta, sun dried tomato, buffalo, jalapeño (both of those I find give heat but not much flavor). Al Fresco makes a chicken, apple, maple breakfast sausage which we enjoy with pancakes, waffles etc, but we find the regular size sausage is too sweet for us. I’ve also added cut up sun dried tomatoes, fresh baby spinach, lots of fresh herbs (for me).

Delicious Gluten Free Cooking 133 Chef Oonagh Williams 11. Sausage and Potato Oven Bake

4 generous portions Fills deep skillet, 10 inches (25.5 cm) across the top and 7” (18 cm) on base or 8x8” (20x20cm) dish. Double recipe for 12” (30cm) deep skillet or 9x13 (23x32 cm) dish.

Based on an idea from Southern Living Magazine. They use frozen hash browns. I had tried using frozen hash browns as recommended in a recipe years ago and thought all I could taste was the oil. This is like a cross between a quiche and giant pancake. Southern Living started recipe off in oven proof skillet and then transferred into other pan for cooking. As long as you are going to serve this onto plates in the kitchen, don’t dirty another pan.

1 medium onion, peeled and finely chopped, 2 tbsp (30ml) olive oil 1 lb (500g) small red potatoes, cut into small cubes - about 1 inch (2.5cm), skin still left on, for laziness, texture, color and nutrition. The potatoes can be cooked, deliberate leftovers to prepare for this dish. 10 Jones frozen GF, ready cooked, breakfast sausages, half thawed and cut into thin slices. (original recipe used 1 lb raw sausage meat that you fried).

Delicious Gluten Free Cooking 134 Chef Oonagh Williams 1 large egg ½ c (4 fl oz, 120ml) GF liquid egg substitute (or 2 more eggs making 3 in total) 1 c (8 fl oz, 240ml) milk, fat free, is fine 1 c (4oz, 112g) shredded Swiss, or sharp Cheddar or Spicy or Smoked - your choice. Just don’t bother with a ‘lite’ cheese, it has so little flavor. ½ c (2 oz, 55 g) all purpose GF flour or a bit less for moister. (original recipe used a , presumably meaning Bisquick. I had tried GF Bisquick, but don’t care for it. I also read label of GF Bisquick, it is just GF flour, sugar and baking soda, no . So why pay the money, if you still have to add eggs, oil and milk. No need for xanthan gum) 1 tsp (5ml) GF baking powder

1. preheat oven to 350°F/180°C 2. In same skillet as you are going to use in oven. Heat oil, add onions and cook for a few minutes until onions are softening. Add potatoes, stir well and leave to cook for at least 5 more minutes until onions are browning, not burning, and potatoes are nearly completely cooked. I find potatoes don’t seem to cook much more in the oven, so get them nearly cooked in the skillet. You can also cook onions and potatoes in microwave safe dish until nearly cooked, or use deliberately planned leftover boiled potatoes that you just cube and add to cooked onions. 3. Add sliced sausages, stir well. 4. In a four cup bowl or jug. Whisk milk slowly into GF flour mix and baking powder until lumps are gone. Then add and whisk together egg, egg substitute, and cheese. Add some freshly ground black pepper. I found with the sausages and cheese, this was salty enough for us without extra salt, your choice. 5. While pan is still on the heat, pour in egg mix, stir well, and leave for a minute until eggs start forming an omelet type crust on bottom of pan. 6. Cook in preheated oven for 30-40 minutes, until mix looks puffy, is evenly light golden brown on top. I also poke into very middle to make sure center is cooked through. 7. Remove from oven, let stand for a few minutes and then cut and serve. Nice with fruit on the side, tomato relish or salsa or other tasty chutney on top or on the side.

Other ideas. Al Fresco cooked GF chipotle sausage with a jalapeño cheese for really spicy. The Al Fresco chipotle sausage on its own for mildly spicy. Think cubes of cooked ham with any type of cheese. Some pepperoni with sun dried tomatoes, roasted red pepper. Raw sausage meat cooked at same time as onions. I find good brands aren’t so fatty, so no need to drain off fat and often I just put raw meat in hot pan and then add onions, so didn’t add any oil. I even thought of cubes of canned corned beef as a variation which my husband enjoyed, since we are used to canned corned beef flavor for a hash in UK rather than raw corned beef butcher style.

Delicious Gluten Free Cooking 135 Chef Oonagh Williams I have also made this with 12 oz of Al Fresco GF chipotle chorizo fully cooked sausage with same amount of potato and onion and one roasted red pepper. I thought that amount of sausage was too strong, but everyone else devoured it. I’ve also tried roughly 2 oz (15 slices) of pepperoni, some bacon, roasted red pepper, 2 tbsp (30ml) fresh basil and ½ cup parmesan. Cubes of Jones GF ham steak are also good. Good for breakfast or dinner. I tried this with Al Fresco Chicken apple maple sausage and added fresh sage. I described it then as ‘forgettable’. The apple maple sausage is so mild that it added no flavor to recipe. Plus you had to be careful frying with these sausages as the maple made them burn easily. We like the skinny versions of these sausages for breakfast.

Delicious Gluten Free Cooking 136 Chef Oonagh Williams 12. Oven Baked 'Fried' Chicken Tenders

Follow link to my TV appearance - http://www.youtube.com/watch?v=IH_qbFQstyA

I’ve been making variations of this recipe for years. I started with soft breadcrumbs mixed with lime zest and parmesan cheese, with a lime juice, butter and garlic sauce poured over. When Panko (crispy Japanese style) breadcrumbs were available I started using those. Now my son is gluten intolerant, I use crushed rice (fairly tasteless) or corn Chex (they taste like cornflakes) that are labeled gluten free or crushed chips. Years ago, I rolled the chicken in butter, wonderful but very high bad calories. Now I use egg beaters (Papetti Better than Eggs is gluten free) with garlic, mustard, ground chipotle or whatever you fancy mixed into egg substitute.

1 lb/500g boneless, skinless chicken thighs, trimmed of all nasty stuff. I prefer it with thighs, but you can make it with breast of chicken if you prefer. 3 cups (3 oz, 90 g) corn Chex , finely crushed or ground in processor to roughly one and a half cups of crumbs. Don’t crush them to a powder, it doesn’t look as attractive. ¼ cup (2 fl oz, 60 ml) egg beaters or one egg mixed with 1 tablespoon water 1 tsp (5 ml) GF Dijon mustard - any flavor of mustard one clove of garlic finely crushed salt and pepper

1. Preheat oven to 350°F/180°C. I like to lightly pound chicken between two pieces of saran wrap/cling film, this tenderizes meat, and flattens chicken slightly so it all cooks at same rate.

Delicious Gluten Free Cooking 137 Chef Oonagh Williams Cut into cubes like nuggets, strips like tenders, or leave in one piece, depending on who you are cooking chicken for. Kids like nuggets. 2. Place egg mix with salt, pepper, garlic and mustard in one shallow cereal bowl. Place crushed Chex or chips in another shallow cereal bowl. 3. Turn chicken pieces in egg mix. Turn egg dipped pieces one at a time into Chex. Don’t throw all chicken into at one time, they just stick together. It will get messy. Discard leftover egg and Chex mix. 4. Place on greased or lined baking sheet, drizzle a little olive oil over pieces or spray with gluten free baking spray and bake in one layer in preheated oven for about 15-20 minutes. Time will depend on size of chicken pieces. 5. Remove from oven and serve.

For a recipe like this, serve a spicy sauce such as my jalapeno popper dip on the side for a party. If you put ground or puréed chipotle in egg mix, then serve with a blue cheese dip., but check it is gluten free. Get creative. Children will only want a ranch dressing sauce/dip. Drew’s and Annies make gluten free Ranch dressing. Put fresh ginger and garlic in egg mix for an Asian flare, serve with homemade teriyaki sauce -most bought teriyaki is not gluten free. Use Italian herbs in egg mix, add 2-4 tbsp parmesan to Chex mix and serve with marinara sauce.

You can also fry the chicken in shallow oil in a skillet. Chicken crust will be moister, but you will have to stand and watch chicken plus extra calories from the oil. Or quickly brown chicken in pan and finish cooking in 375° oven.

Alternatives. Cut ½-1” thick slices of eggplant, soak in salted water for ½-1 hour to remove some bitterness, remove, rinse and drain dry. Then coat in mustard mix and corn Chex.

I also like Dijon mustard with crushed garlic and orange rind, + salt and pepper as the glue instead of egg, followed by corn Chex. I have only put this mix on one side of chicken. I did chicken with orange, garlic, mustard and added 1 tsp (5ml) smoked paprika, ½ tsp (3ml) cinnamon, ½ tsp (3ml) cardamom and ½ tsp (3ml) ground ginger to 1+1/2 cups (1+1/2 oz, 45 g) corn Chex, measured before crushing and pressed this onto one side of mustard mix chicken.

Also serve with my orange ginger dipping sauce. Find it with my spring rolls recipe.

Delicious Gluten Free Cooking 138 Chef Oonagh Williams

Chicken Tenders with Relishes

Delicious Gluten Free Cooking 139 Chef Oonagh Williams 10. BREADS AND BAKING

Delicious Gluten Free Cooking 140 Chef Oonagh Williams 1. Savory Cheese Bread

Makes 6 muffin tops (mini focaccia size) I like to make mini/individual breads in muffin top pans (Cuisinart 6 cup muffin top pan, model CUI AMB-6MTP, $15.95, also available at Amazon. In NE they were $9.95 Fall 2010 in Christmas Tree Shop). I find that in muffin top pans they cook quicker and more evenly than in a muffin pan. Also since they have the shape of a mini focaccia bread or the wheat flour sandwich thins, they can be easily packed or eaten as an open sandwich. I make a cheese version of my corn bread muffin tops and then saw a wheat flour cheese version in a December newsletter from King Arthur Flour, so I adapted it to gluten free. My husband (with no need to be gluten free) will choose these over regular wheat bread at any time. I tend to only make a tray of 6 muffin tops at a time, since they mix up in a few minutes and cook in about 20 minutes. You can easily double the recipe, bake one pan, and then refill with rest of batter. Cooking time will be a little shorter for second pan because it was already warm.

1 c (4oz, 115g) my gluten free flour mix ½ c (2 oz, 60g) almond meal ½ tsp (3ml) salt 2 tsp (10 ml) GF baking powder ¼ tsp xanthan gum ½ c (1+1/2 oz, 40g) fresh, shredded Parmesan Cheese -please don’t use the cardboard tubes.

Delicious Gluten Free Cooking 141 Chef Oonagh Williams ½ c (1+1/2 oz, 40g) shredded Swiss or Mozzarella. Using Parmesan and Mozzarella gives a lovely, gooey interior, using Parmesan and Swiss gives a moist but not gooey, stronger cheese tasting bread. Cabot cheese states its hard cheeses are lactose free. 2 Tbsp (30ml) olive oil or melted butter 2 large eggs ½ c (4 fl oz, 120ml) buttermilk, ordinary milk or yogurt. ¼ c (60ml) green of green onions, finely scissored. Sesame seeds, poppy seeds, Italian seasoning.

1. Preheat oven to 350°F/180°C. Grease muffin top pan with spray. 2. Stir together flour mix, almond meal, salt, baking powder, xanthan gum, and cheeses in a 6 cup (1+1/2 ltr) bowl. 3. Stir together eggs, oil or butter and milk in a jug or coffee mug. 4. Stir wet mix into dry mix and stir well until no dry bits remain. Mix will seem very wet. Wait a few minutes and mix will thicken because of baking powder and xanthan gum. 5. Spray a ¼ cup (2oz, 60 ml)measure and scoop batter into pans with ¼ cup measure. Smooth batter with wet fingers. I like to sprinkle sesame seeds and poppy seeds on top for a bit of crunch and interest. You can also sprinkle Italian seasoning on top. Caramelize some onions and put them on top. 6. Bake in preheated 350° oven for 20-25 minutes. Muffin tops will rise, but won’t really dome like a regular muffin. They should be deep golden brown underneath and light gold on top. If you double the recipe and bake 2 trays then reverse pans after 10 minutes, top to bottom and front to back of oven. Please remember that every oven is different for time of cooking and pans are different. Once cooked removed from oven, let cool in pan for only 5 minutes and then remove to cooling rack. If you leave muffin tops in pan, then bases retain steam and go soft. Bottom crust has a nice crispy edge if you remove it and let them cool.

These can be eaten as is with soup, chili etc. Microwave or toast to bring back just cooked taste and texture. King Arthur added ¼ c chopped sun dried tomatoes or red bell peppers. I tried them with sun dried tomatoes and they are good but expensive if you don’t have sun dried tomatoes in the house. Think about substituting a jalapeño cheese and cilantro, some bits of ham or spicy sausage, basil and some chopped artichokes. Make and freeze for Super Bowl.

Delicious Gluten Free Cooking 142 Chef Oonagh Williams 2. Corn Muffins/Bread/Toaster Cakes

about 10-12 muffins/muffin tops or 1 x 8 x 8 pan About 1+1/2 lbs total weight cooked. Being British, I didn’t grow up on corn bread. In fact in about 3rd or 4th grade, I actually bought regular corn muffins from Costco’s for my son to take into school for some Thanksgiving thing, since I didn’t have a recipe at my fingertip. Now that my son is gluten intolerant I had to have a corn bread recipe since I like to make a corn bread stuffing for turkey, as well as corn bread for chili. I do tend to make the Northern style that is slightly sweet. This is a King Arthur regular flour recipe that I adapted. They call them toaster corn cakes, and use some special pan. I like to make my breads in muffin top pans (Cuisinart 6 cup muffin top pan, model CUI AMB-6MTP, $15.95, also available at Amazon. In NE they were $9.95 Fall 2010, Fall 2011 and Spring 2012 in Christmas Tree Shops). I find that in muffin top pans they cook quicker and more evenly than in a muffin pan. Also since they have the shape of a mini focaccia bread or the wheat flour sandwich thins, they can be easily packed or eaten as an open sandwich. As well as an 8x8 for corn bread. I make half a batch (6 muffin tops) at a time just for one person for the week. I keep them in freezer and toast them fresh from frozen as I want one. And to be good, I use eggs and egg substitute and olive oil not butter. Helps a bit. I even take these on the plane for a sandwich style meal.

Some points to note. Nuke them or toast them to bring back that just out of the oven taste and softness. They are very tender and break easily if you take them out of the pans while still hot. Also there is a great difference in the gluten free corn meal/corn flour available. Bobs’ Red Mill gluten free corn meal is stone ground which means it remain quite gritty and coarser than I like, and BRM corn flour is too fine for me, but it’s up to

Delicious Gluten Free Cooking 143 Chef Oonagh Williams your preference. I use Arrowhead Mills GF cornmeal which is far finer and more like Quaker Oats cornmeal (which I always used to cook with) but Quaker say they can’t call gluten free. A celiac nutritionist told me that Quaker Oats cornmeal was contaminated to thousands of parts per million.

This recipe is easily divided down to a one egg quantity for testing. I made about 3 muffin tops and 3 small muffins with one egg. I did try 1 tbsp of Expandex modified tapioca starch instead of 1 tbsp GF flour mix. I didn’t notice any real difference in the corn bread. I use muffin top pans to make mini corn focaccias for sandwiches. I’ll also have one as a quick snack toasted with pb or almond butter and some strawberry jam or Nutella. Think peanut butter cup with cornbread.

1 cup (4oz) my GF flour mix 1/2 c (1+1/2 oz, 45 g) almond meal for better nutrition or use 1+1/2 cups GF mix. ¾ cup (4 oz, 115g) GF cornmeal. 1 tbsp (15ml) GF baking powder ½ tsp salt - you will probably have to adjust the amount of salt after first time of baking to your personal taste preference. I found without sugar the corn muffins needed more salt. 1/2 tsp (3ml) xanthan gum 1 Tbsp (15ml) potato flour (not potato starch) - optional but makes moister bread - grind instant potatoes in your food processor to make potato flour. 6 tbsp sugar (90ml) -also decrease after first baking if corn bread is too sweet for you. I don’t find it particularly sweet. I’m lazy and just use 1/3 c, quicker. 1 tsp (5ml) GF vanilla extract for sweet corn bread. I use vanilla for muffins but not for corn bread for stuffing. 3 large eggs or 2 large eggs and ¼ cup (2 fl oz, 60ml) egg substitute or all egg sub. 2/3 c (160ml) milk (I use fat free). 1 stick of butter/Earth Balance (4oz, 112g) melted or ½ c (4 fl oz, 120ml) olive oil (even a mix of EVOO and regular olive oil)

1. Preheat oven to 350°/180° 2. Mix all the dry ingredients together. 3. Whisk egg, milk, butter or oil and vanilla together. 4. Pour wet mix over dry mix and gently stir together. Don’t over work, you can use an electric mixer, I normally use a small stainless steel whisk, but do make sure to mix in all the dry bits. They don’t disappear on baking. Mix will look very wet so leave batter for about 2 minutes when it will have thickened due to baking powder and xanthan gum. 5. Divide up amongst greased muffin top pans, 8x8 or greased muffin pans. If you use muffin top pans, wet your fingers and spread the mix out to edges and only about ½ fill muffin top pans. Use a scant ¼ cup (2oz, 60ml) measure for muffin tops. I measure oil in ¼ cup measure and then use oily cup to scoop out batter which glides out of cup because of oil.

Delicious Gluten Free Cooking 144 Chef Oonagh Williams 6. Bake for about 15-18 minutes or until bottoms are golden brown but the tops are barely colored if you are going to toast them. They don’t mound above the pan but rise evenly. Regular muffins and 8x8 pan I cooked until golden on top. Each oven is different so start checking at 12 minutes and even cook longer than 15 minutes, sometimes it seems to take 20 minutes to cook. Dark colored pans will brown outsides before inside is cooked through. I literally poke a fork into middle of biggest muffin or center of 8 x 8 to see that it is cooked through. A moister GF batter often takes longer to cook than regular flour batter. Remove from oven and let cool for 10-20 minutes before removing from pans. I do toast the muffin top shape or just nuke them. 7. OR put batter into greased 8 x 8 (20x20cm) pan and bake at 350° for about 35 minutes. I dig in to bottom center of pan to see that corn bread is cooked throughout. It frequently feels firm on top, nicely browned, but when you dig to bottom of center it is still wet raw.

Remove 8x8 from oven, cool and then eat as corn bread, use for corn bread stuffing, or cut into squares, and then cut in half to make a corn bread sandwich. Really good. I cut corn bread pan into 3 inch squares, cut it in half and then toasted it, spread with mayo etc topped with turkey and tomato and ate as two pieces/open face sandwich. Far too messy to try and eat as a sandwich. My son totally approved of cooked bacon on top of warm cornbread as a breakfast. Make mini muffins in cases set in mini muffin pans for less clean up.

NOTES: I have tried this with melted butter and fat free milk. That’s the best flavor for muffin or toaster cake in my opinion. But olive oil substitute is still excellent and has no cholesterol. I made it with earth balance butter substitute and plain almond milk for my son. It doesn’t have the gold color of butter and looks very pale. But my son happily ate it. But it definitely doesn’t have the taste from butter. I also made it with vegetable/soy oil and fat free milk as well as regular olive oil and fat free milk. I use oil for the corn bread, same fat calories but reduced cholesterol from not using butter. I have made it with egg replacer or flax seed meal egg replacement. I notice flavor of flax seed. With egg replacer it is more like a corn bread short bread toaster cake but my cousin was very happy with GF, cf and soy and egg free. I have also used Tostitos medium salsa instead of milk, added about ½ c shredded Mexican cheese and ¼ c additional milk to make up for adding cheese.

Delicious Gluten Free Cooking 145 Chef Oonagh Williams 3. Irish Soda Bread

Follow the link to watch me make this on WMUR TV. http://www.youtube.com/watch?feature=player_embedded&v=5jAMajm-Vs0

For those of you who haven’t met me or seen me on the television on ‘Cooks Corner’, I have a very British accent (Julie Andrews, not Jamie Oliver) , so it always comes as a surprise when I tell people that both my parents were born and raised in Southern Ireland and only moved to London, England as Adults. My mother never made yeast raised bread only soda bread. Baking powder was only invented in the mid 1850’s so baking soda raised bread was the way ordinary people in Ireland made bread. Baking soda has to be carefully measured otherwise you get a bitter, metallic flavor in your mouth, similar to when you get blood in your mouth from biting your tongue. You need far less baking soda in a recipe than baking powder.

In London, it was possible to buy buttermilk at the local dairy for making the bread to give it the authentic flavor. Nowadays I tend to mix together sour cream (lite) and milk (fat free) in equal quantities. The sour cream gives the acid needed to help the baking soda rise. I also find one can buy an 8 oz carton of sour cream which is sufficient for the bread, but you can only buy liquid buttermilk in a 1 quart carton which is too much unless you make buttermilk pancakes or other dishes needing buttermilk. - I still don’t think this tastes as good as the fresh buttermilk we used to get on the farm or from the dairy. Most buttermilk today is made in a factory with a chemical/lactic acid culture. Nothing wrong with it, I just don’t think it gives as good a finished product. 'Kate's from Maine real buttermilk' make old fashioned, real buttermilk.

Delicious Gluten Free Cooking 146 Chef Oonagh Williams

On my aunt's farm in Ireland we would make this bread fresh every day. We would have to feed all the men breakfast after the early milking and they would eat fresh bacon, eggs, sausages, black and white pudding (blood pudding - boudin) and mushrooms picked fresh from the river field (the cow pasture) while the milking was going on. I recognize those mushrooms as the portabella mushrooms available here. We would then mix the soda bread fresh for lunch, bake it in square (cookie) tin lids in the Aga stove and serve any leftovers to the farm dogs with table scraps and milk. While we made the bread fresh every day, I find it still tastes good nuked in the microwave the next day or toasted and served with butter and marmalade for breakfast. For special occasions an egg would be added and perhaps some raisins but never caraway seeds.

We always called it either white or brown bread and referred to flour as white or brown flour. In America it’s all purpose flour and either whole meal or whole grain flour. I would never eat brown bread growing up so my mother would make white bread for me. Now I far prefer ‘brown bread’ soda bread. Also remember that ‘brown’ flour was the flour commonly available. Only the wealthy could afford the finer product of ‘white’ flour, which has far less nutritional value than ‘brown’ flour.

For a special start to your St. Patrick's day meal or anytime, serve slices of the soda bread with imported Irish smoked salmon. It's a match made in Heaven, loved by everyone who's tasted it and served at both my Wedding and our son's Christening.

Delicious Gluten Free Cooking 147 Chef Oonagh Williams

Irish Soda Bread - makes about a 7 inch round loaf

2 c (8oz) my gluten free flour mix or 1+1/2 cups my GF flour mix and ½ c superfine brown rice flour. 3/4 tsp xanthan gum 1 tbsp (15 ml) gluten free baking powder pinch of salt 2 tablespoons (30ml) butter 2 teaspoons (10ml) sugar 1 teaspoon (5ml)baking soda 2/3 c (160ml) buttermilk or mix of sour cream and milk 1 large egg or ¼ cup (2 fl oz, 60 ml) egg substitute - I never used eggs in regular flour soda bread, but I find gluten free soda bread is better with egg.

Preheat oven to 400°F/200°C

1. Combine milk and sour cream in a 2 cup (16 oz, ½ ltr) jug and whisk to break up any lumps or measure out buttermilk. Add egg, stir in baking soda.. 2. Put flour into a wide, shallow mixing bowl and add salt, xanthan gum, baking powder and sugar and stir together. 3. Rub in butter until mixture resembles fine breadcrumbs. 4. Add sour cream mixture or buttermilk and stir with a wooden spoon until soft, moist dough forms. Add more liquid if needed. This dough should not be dry and hard, and it may be necessary to add some more milk or water to get a soft, sticky dough to form. This is dependent on the age of the flour, the humidity in the air and which gluten free flour mix you are using, bean flours etc will absorb more liquid. If you think mix is too wet, wait a moment or two. I find that baking powder and xanthan gum almost immediately thicken dough so it is scoopable. You do want it to be sticky, so it is not dry on baking. 5. Place dough on GF floured baking sheet or stone and gently pat out to a 7 “ /18 cm circle, 3/4”/2 cm thick, (any thinner and you will end up with shoe leather bread). Cut halfway through the top of the loaf with a sharp knife, one way and then the other so that when bread is cooked it will be formed into four crusty quarters but still joined together. (making the sign of the cross - to keep the devil away. I’ve recently also heard ‘to let the fairies’ out. I also scoop dough using a #20 (about 3 tbsp, 45ml) scoop. This soft a dough doesn’t tidily mark into four quarters. 6. Bake loaf or scones in preheated oven for about 20 minutes for scones and 35-40 minutes for loaf until bread is well risen, hard on top to the touch and sound hollow if you tap the bottom of the bread. When you think bread is cooked, cook for about 5 minutes more. Undercooking bread will leave a floury, grainy taste in mouth. My new, dual fuel, convection oven, cooks far quicker than older ovens. So use common sense and directions to decide if soda bread is cooked, not just timings. Remove from oven and serve with fresh butter. If you want a softer crust, wrap whole, baked, hot loaf in clean

Delicious Gluten Free Cooking 148 Chef Oonagh Williams dishcloth so steam is trapped and softens crust. It is nicest when freshly baked. I have never eaten soda bread with either raisins or caraway seeds and I have been eating soda bread all my life, but if you want to add them, go ahead and do so. Some gluten free chocolate chips are a wonderful addition to the raw dough. The crew at WMUR devoured them when I made them that way as a treat.

Remember that it is very difficult to reproduce the tastes of these original dishes since they were prepared at a time when all food was extremely fresh. We had our own butter and milk, the flour came from a local mill, and your meat and vegetables were from your own land, particularly in the country.

You must use sour cream and milk mixed and not just milk, and be very careful measuring the baking soda as too much can make the soda bread bitter and metallic tasting. Too much baking soda is why so many people don’t like Irish soda bread. I don’t like a strong soda taste so my soda bread is only lightly soda tasting. Some people might want to add a little bit more soda to get a more assertive soda taste.

Delicious Gluten Free Cooking 149 Chef Oonagh Williams

4. Multi-grain, yeast free loaf

Variation on a theme - Last time my cousin visited, I had made onion chutney and marinated mushrooms to go with labeled gluten free antipasto meats as an appetizer and I wanted a bread she could also enjoy with it. My cousin is almost 'everything free' as my husband says, so I look on it as a challenge and an insult to my experience if I can't make a tasty, safe meal for her and all of us. You all know how difficult it is to make a good gluten free yeast loaf, and when you also have to be yeast free, egg free and dairy free it's even more of a challenge. I had Googled egg free on line and found a yeast loaf that was gluten free and proceeded to adapt it. I have made it with different combinations of gluten free flours and grains according to what I felt like on the day and what I had. The texture is very like Irish soda bread made in a loaf pan, texture varies a bit depending on the flours used and quantities of water. A little bit less water makes for a crumblier loaf, a little bit more makes an almost too moist loaf, so make notes of what you did and which flours/grains gave what texture. The original recipe had too many nutritionally zero starches so I substituted almond meal, oat flour, oat meal, and quinoa flakes. I prefer only a little sorghum flour because I find it bitter. I found quite a difference between using 2 versus 3 tablespoons of sugar – I prefer 3.

Original Flour Base that I made yeast free.

Delicious Gluten Free Cooking 150 Chef Oonagh Williams ¾ c, 3 oz, 90g millet flour ¼ c, 1+1/4 oz, 35 g Teff flour ½ c, 2+1/2 oz, 70 g Sorghum flour ½ c, cornstarch ½ c potato starch ½ c, 2 oz, 60 g Tapioca starch 2 tsp, 10ml xanthan gum 3 tbsp, 45 ml sugar 1 tsp, 5 ml salt 1 tbsp, 15 ml GF baking powder 1 tsp, 5 m/ baking soda 2 tbsp, 30 ml olive oil – or oil you prefer 2 cups, 480 ml warm water. I also tried it with warmed buttermilk instead of water and it's good.

1. Spray 8 x 4 “, 20 x 10 cm loaf pan. Preheat oven to 425*. 2. Mix all the dry ingredients together 3. Add olive oil and water and slowly beat with hand held electric mixer until mixture comes together. Beat for about a minute. If mix starts climbing up the beaters then add water one tablespoon at a time. Mix should look like a thick but fluffy cake batter. 4. Scrape mix into greased pan. I like to use a knife to draw a shallow 'trench' about ¼ inch deep along the middle length of the batter so it cooks without having such a risen piece on top and is therefore more of a regular loaf top for slicing. 5. Bake in preheated oven for 45 minutes. Bread will rise and look crusty. It will have a large split on top if you don't make a trench. But nothing wrong with that. 6. On an instant read thermometer, temperature reached 220*. I like to remove bread from pan at this time and put loaf back in oven for another 10 minutes to get crusty all around. 7. Remove from oven and let cool, before slicing. So far it hasn't cut into tidy thin slices for a sandwich. I love toasting it same as I toast soda bread to get nutty flavored crust.

The other variations I have made use the same amount of sugar, xanthan gum, baking powder, baking soda, olive oil, salt and normally the 2 cups of water. But some variations are better with about 2 tablespoons less water. And depending on your measuring and brands of flours and starches, you could get different results. If you use quinoa flakes or oatmeal (rolled oats) leave the raw batter sitting in the pan for about 15 minutes before you bake it. This allows the quinoa and oats some time to rehydrate otherwise I find they often cook up like dried gritty bits in the bread.

3 cups of dry flours, starches B. ¾ c millet ¼ c teff ½ c almond meal

Delicious Gluten Free Cooking 151 Chef Oonagh Williams ½ c oat flour ½ c potato starch ½ c tapioca starch 1 tsp vanilla extract

C. ¾ c millet ½ c almond meal ½ c quinoa flakes ½ c oat flour ½ c potato starch ¼ c sorghum

D. 1+1/2 c my GF flour mix ½ c almond meal ½ c oat meal ½ c quinoa flakes

E. ½ c almond meal ½ c quinoa flakes ½ c oatmeal ¾ c millet ¾ c KAF GF flour blend

F. for favorite so far. My husband will choose this over regular whole grain bread. ¾ c millet ¼ c teff ½ c almond meal 1/3 c rolled oats ½ c oat flour ½ c tapioca starch 2 tsp vanilla extract 3 tbsp light brown sugar instead of granulated 1 tbsp honey

Delicious Gluten Free Cooking 152 Chef Oonagh Williams 5. Belgian Waffles

When our son was little (and pre GF) we would often go out for Sunday breakfast after Mass. We would have the normal New England restaurant breakfast of pancakes, bacon or sausage, eggs, home fries and toast and he would just have 2 smaller pancakes with maple syrup. Real Maple syrup in New Hampshire. One day about 16 years ago Belgian waffles were on the menu, $5 for one with a piece of butter. I went straight out and bought a Belgian waffle maker and never bought a waffle in a restaurant again. The recipe book quoted yeast waffles or folding beaten egg whites into batter. I ignored that and took basic waffle recipe from the old orange file Betty Crocker cook book. These waffles became a fabulous bargaining, blackmail or threatening tool for sleepovers. 8 little boys, too excited to go to sleep, would respond to my threat that I wouldn't cook waffles for breakfast unless they went to sleep. Our son had a great crowd of school friends, so I would be 'blackmailed' in my turn by the boys (and girls) to make them their favorite foods for sleepovers, parties, hanging out. Even when my son could drive, and went elsewhere to sleepovers, I would get a phone call at about 8 am on a Sunday morning, could I make waffles for 6-8 (now very much bigger and hungrier) guys. At least with a car, my son would offer to stop at grocery store and buy extra milk and anything else needed for the waffles. By this time I had progressed to two waffle makers, and would make enough 8“ waffles for one each. Get them in a low temperature oven and start making extra to give 2 each. I said they were hungry. They liked frozen or thawed

Delicious Gluten Free Cooking 153 Chef Oonagh Williams cool whip or ice cream on their waffles. I know cool whip is artificial but they liked it. Plus syrup and plenty of milk or OJ.

So when my son became gluten and lactose intolerant, I had to adapt my recipe. The problem is today's waffle makers. They are just not well made. I bought several to try and they didn't cook evenly, burnt in places, uneven thickness, or didn't cook the waffle to the light crispiness my old machines did. I blamed my adaption of the recipe, changes in flours, until I made them again on my old waffle maker. They were perfect. Many are labeled Belgian Waffle maker, but they are only the thinner regular waffle. One of my students had a fancy hotel style waffle maker - its handle broke in 3 uses. I now have a Krups Belgian waffle maker which so far has proved successful. So be aware, it's not the recipe, it's probably the waffle maker. But if you have the right machine you will be very happy. Any leftover waffles can stay in the fridge and be reheated and recrisped in a low temperature toaster. I haven't tried freezing them. Why not have waffles for dinner with cooked chicken etc? There’s no reason why you have to just have them for breakfast. Make them a different pizza base.

Makes 4 x 8” (20cm) gluten free Belgian waffles

2 large eggs or 1 large egg and ¼ c (2 fl 1 c (4 oz, 112g) my gluten free mix oz, 60 ml) egg substitute. ¼ tsp salt ½ c (4 fl oz, 120 ml) milk – fat 1 tsp (5 ml) gluten free vanilla extract free/lactose free is fine ¼ c (60 ml, 2 fl oz.) oil 1 tbsp (15 ml) GF baking powder 2 Tbsp (30ml) sugar ¼ tsp (2 ml) xanthan gum

1. Turn waffle iron on to heat. 2. Beat egg and egg substitute with electric mixer until fluffy. It fluffs up more with the egg substitute rather than 2 eggs. 3. Beat in remaining ingredients until blended and leave to sit for 2-3 minutes until baking powder and xanthan gum have thickened mix a bit. It will not be as thick as a pancake batter. 4. Spray both plates of waffle machine with GF food spray. Depending on waffle machine, pour 1/2-2/3 c (4-5 oz, 120-150ml) of batter onto center of base of hot waffle iron. Depending on waffle machine, after first waffle you might need to increase or decrease amount of batter, or help batter to spread to cover the base plate. If batter oozes out the machine, decrease amounts. If you don't have complete circle of waffle, increase the amounts. You should watch the temperature and timings for first waffles until you know how long your machine needs to cook the waffle to the degree of browness you like. Mine needs about 4 minutes per waffle. These waffles are light and crispy but unpleasant if they’re dark brown. 5. Repeat with rest of batter. Spray both plates of waffle iron for each waffle or they stick.

Delicious Gluten Free Cooking 154 Chef Oonagh Williams 6. Buttermilk Pancakes

About 12 x 3+1/2 inch (9cm) silver dollar pancakes.

I never used Bisquick pancake mix in wheat days, I did try the gluten free version and still didn't care for it. I could never see the point of buying a packet mix that was full of preservatives etc and still having to add egg, milk and oil to most mixes. I wanted fluffy pancakes that tasted like the original pancakes recipe I would make from the old Betty Crocker orange ring binder cookbook. I found that the only way I could truly guarantee fluffy pancakes is by separating yolk and white and whisking white separately first of all and then folding whisked white into batter. You mustn't stir down the thickened batter and you need to have the skillet hot enough that the batter stays in place once it hits the hot pan, instead of trying to spread out. A thicker bottomed pan is better so that pancakes cook evenly, and don't almost burn on the bottom before you get the familiar burst holes on top. But they still taste right even if all the holes haven't burst, just don't let them overbrown on the bottom. I find these smaller pancakes cook up better than larger and this one batch would feed 2 parents and 2 small children.

1 c (4 oz, 112g) my GF flour mix. Different blends will give different results, either drier because it was a stronger blend, or flatter because a softer blend. 2 tbsp (30ml) sugar – try maple sugar for even more flavor 1+3/4 tsp (8 ml) GF baking powder ½ tsp (3 ml) baking soda 1/8 tsp (1/2ml) xanthan gum salt

Delicious Gluten Free Cooking 155 Chef Oonagh Williams ½ c (4 fl oz, 120ml) buttermilk – I buy 'Kate's from Maine real buttermilk' that is the liquid left from making butter not a 'created' buttermilk. 2 tbsp (30ml) oil 1 egg, separated 2 tsp (10ml) GF vanilla extract

1. Put non stick skillet on stove on medium heat to preheat. In a scrupulously clean box, whisk egg white until stiff. 2. In separate bowl, whisk egg yolk, oil, buttermilk and extract together. 3. Add flour, sugar, baking powder, baking soda, salt and xanthan gum to egg yolk mix. Whisk until blended. 4. Add egg white and gently fold in. Do not whisk in. 5. Once skillet is hot enough, lightly oil. Do not stir down batter, leave it thickened and fluffy. I use a tablespoon (15ml) spoon that is heaped with batter to put blobs of batter on skillet. I like to gently make sure they form nice circle. 6. Cook on first side for 3-4 minutes until drier around the edges, bubbles bursting on the top and pancake looking set and drier. Check underneath to see nice golden brown. Flip, leave for about a minute and then serve. Of course in New England it has to be maple syrup. Remember many pancake syrups are not gluten free. Or make my frozen fruits in syrup sauce (see panna cotta recipe).

Delicious Gluten Free Cooking 156 Chef Oonagh Williams 7. Clafouti

Oven baked, custard like, sweet pancake. - with peaches

I hadn’t made one of these in years, then decided to with all the fresh fruits around in the summer. Since it was just my husband and I, the recipe had to be made for just 2 people not the normal 9” (23 cm ) pie plate version. It does become a problem decreasing recipes for either empty nesters or young couples, plus you want gluten free to taste good enough to entice everyone. Generous 2 portions, will serve 3 or 4 if served with bacon, sausages, fruit, juices, coffee etc. I use two 5x7 inch (13x18 cm) oval shallow pans.

2 tbsp (1 oz, 30 ml) butter divided between the 2 baking dishes. ¼ c (2 oz, 55 g) sugar ¼ c (60ml, 1 oz) my GF flour mix 2 large eggs 1/8 tsp xanthan gum ½ c (120 ml, 4 fl oz) milk - fat free is fine ¼ tsp GF vanilla or almond extract or zest of ¼ lemon depending on fruit you choose

Fruit alternatives so far. One banana sliced and mixed with 1 tsp light brown sugar and 1 tsp rum, OR ½ c fresh blueberries mixed with 1 tsp sugar, add lemon zest to batter OR 1 large fresh nectarine or peach, peeled, sliced and mixed with 1 tsp brown sugar and 1 tsp amaretto – photo above

Delicious Gluten Free Cooking 157 Chef Oonagh Williams OR ½ c fresh cherries, pitted and mixed with 1 tsp light brown sugar and 1 tsp brandy. Photo below.

Note: all the fruit must be sweet and tasty, otherwise don’t use them.

1. Preheat oven to 400°F/200°C 2. Put the 2 small dishes and butter on a cookie sheet and place in oven when temperature has reached about 300°F/150°C. Butter should have melted and just be sizzling as temperature reaches 400°F. You don’t want to overheat butter as it can become too brown or worse, burn. 3. In 2 cup (16 oz, 500 ml)bowl or jug put sugar, flour, eggs, xanthan gum, milk and vanilla and mix with electric hand mixer until smooth. 4. Once oven has reached temperature and butter has melted, pour butter into batter mix and mix again quickly. Don’t scrape out butter from dishes, just pour out liquid butter. 5. Quickly divide chosen fruit between 2 dishes and pour batter on top. Place on cookie sheet in 400°F oven for 25 minutes or until outside edge of each dish has puffed right up around the edges, is a good golden brown, fruit is nestled in custard type base. Sometimes I cook dish for a few more minutes, it all depends on dish and your oven. This cooks to be like a custard in the middle, not dry and fluffy like a popover/Yorkshire pudding.. 6. Remove from oven, dust with powdered sugar for visual effect and immediately serve. Puffy edges will deflate rapidly, so people need to be at the table before you remove dishes from oven.

With fresh, sweet, pitted cherries.

Delicious Gluten Free Cooking 158 Chef Oonagh Williams 8. Trying to be Sweet English 'Hobnob' (Oatmeal) biscuits/cookies.

Makes about 28 x 2+1/2 inch cookies. Hobnobs are an English cookie made from oats and wholemeal flour. The trouble with trying to replicate a store bought biscuit/cookie is that factory made has been made with ingredients not readily available in stores, so it can’t taste the same. And then add in trying to make them gluten free. Plus crazy as it sounds, it took me two years to like what I baked when I came to America. Butter, flour, eggs just didn’t cook up to taste the same. And if you check on some European chefs now working in America, they had same problem and King Arthur flour worked with them to produce type of flour they were used to. From the opposite side, I read of an American Chef at American Embassy in either Europe or Asia who had to have King Arthur flour shipped to Embassy to be able to replicate American baking taste. So these can’t taste like the hobnobs that I used to buy pre GF, but they are addictively good. Try them with some cheddar cheese as well.

Scant 2/3 cup (2 oz, 55g) Bob's Red Mill GF rolled oats ground in food processor to as near to flour consistency as you can get. You can use oat flour but that means buying another packet. ½ c (2 oz, 55g) my GF flour blend or BRM brown rice flour 2/3 c (5 oz, 180g) light brown sugar (not packed) - English recipes have used Demerara sugar, more expensive and not so easily available in US. 1 c (4 oz, 112g) BRM GF rolled oats chopped in food processor to more like quick cooking oats. You could leave them unchopped for crunchier cookie. ¼ tsp xanthan gum

Delicious Gluten Free Cooking 159 Chef Oonagh Williams 2 tbsp (30ml) imported British, Tate and Lyle golden syrup (available in many ordinary supermarkets) -made from cane sugar, but has flavor compared to tasteless corn syrup. Try with maple syrup or honey instead. ¼ tsp baking soda 1 tsp (5 ml) GF baking powder 1+1/2 tsp (8 ml) GF vanilla extract - one recipe suggested rum instead, original recipe just used water. 1 stick, 1/2 cup, -4oz, 112 g butter melted or Earth Balance pinch of salt

1. Combine the oat flour, brown rice flour or my GF flour blend, oats, baking powder, xanthan gum, salt and sugar in a bowl. 2. Heat butter and syrup gently in the microwave until the butter melts and the golden syrup becomes liquid. Take off the heat and stir-in the vanilla extract and baking soda. 3. Add to the dry ingredient mix and stir thoroughly to combine. Mixture will come together as you stir it, it does take some work. 4. Using a #60, 1 tbsp, 15 ml scoop (mine is pampered chef, but Marshalls and Home Goods tend to carry a selection) scoop mix at least one inch apart on lined cookie sheet. It will be crumbly so tidy scoops of dough back into mounds on baking sheet. Flatten slightly with fingers. You can sprinkle with regular sugar for crunchier, sweeter finish. 5. Bake in 325°F/170°C oven (not 350° as they burn very rapidly) for about 15-18 minutes. (350 for 13 minutes) Cookies are still soft when cooked as they crisp up on cooling. They should only be golden not dark brown. Allow to cool on baking sheet for about 5 minutes before removing to cooling rack.

They can be drizzled with melted semi sweet or milk chocolate once they’ve cooled. Think about substituting ¼ cup (60ml) mini semi sweet chocolate chips, coconut or chopped nuts for ¼ cup (60 ml) of chopped oats. Sandwich together with frosting/buttercream or caramel frosting or sauce. If you don’t flatten them, then cook for 20+ minutes. They do not cool to be as crispy, I like the crispy version.

Delicious Gluten Free Cooking 160 Chef Oonagh Williams 9. Apple Cake I came across this recipe many years ago in Bon Appétit magazine. It was a reader’s recipe and I find that these recipes frequently are more reliable than the recipes directly from the magazine. It has proven to be very popular with everyone as it is both very easy to make, so that the children can be allowed to prepare it, and also very tasty to eat. With the weather getting steadily colder, you can just about fit in one more visit to the orchards to go apple picking. But if that sounds like too much work then buy your apples at the supermarket. The children will enjoy making this with you anyway and being together as a family is the main point. One of the men in my classes makes this every time he visits his brother and family. It is extremely well received as a weekend breakfast and the kitchen smells wonderful while it cooks. My son loves this so it was one of the first recipes I adapted to GF. One warning, over indulgence can still cause you stomach pains.

If you want to get fancy then bake this cake in a spring form pan and once baked and cooled, frost it with cream cheese frosting to impress your friends or even mother-in-law. They don’t need to know how easy it was to make..

Excellent for breakfast, snack or dessert Follow the link to the YouTube video from my cooking show. http://www.youtube.com/watch?v=HrliHtJPdmY

2 large Granny Smith apples, peeled, cored and cut into small pieces like shredded cheese. This is a great time for using up the softer apples the kids won’t eat. You can add more apples, but the mix takes longer to bake due to moisture content. 1 c (8oz, 225g) sugar 1/3 c (80ml) butter melted and cooled (or vegetable oil)

Delicious Gluten Free Cooking 161 Chef Oonagh Williams 2 large eggs 1 tsp (5ml) GF vanilla extract 1 + ¼ C (5oz, 140g) GF flour blend ¾ tsp xanthan gum 1 tbsp (15ml) cinnamon 2 tsp.(10ml) GF baking powder pinch of salt

1. Preheat oven to 375°F/190°C. Butter and GF flour 8 x 8” pan or 9+1/2 “ springform pan. 2. Mix sugar, oil, eggs and vanilla together and beat together for 1-2 minutes until there are plenty of air bubbles. 3. Stir flour, cinnamon, baking powder, xanthan gum and salt onto mix. Stir thoroughly until no sign of flour remains. There is no need to use an electric mixer. Stir in shredded apples. 4. Transfer to pan and bake for about 45 minutes until top is brown and crusty and a thin knife inserted comes out clean. It needs to be baked this length of time to cook the apples. 5. Serve in pieces hot with butter for breakfast or with cream or ice cream for dessert. Add ½ c raisins or chopped nuts if desired. 6. Bake in a 9 1/2 “ Springform pan and ice with cream cheese frosting and sprinkle with chopped nuts for a fancier appearance.

10. Cream Cheese Frosting

1 stick (4oz, 112g) of butter, softened, unsalted if you have it 4 oz (112g) cream cheese (1/2 of block) at room temperature 1 + 1/2 cup powdered sugar 1 tsp (5ml) GF vanilla extract 1-2 tbsp (15-30ml) cream

Beat all frosting ingredients together until desired consistency. Add more or less sugar and cream to your preferred taste. If you used softened butter then it will spread easily, but it will need to be refrigerated in order to use a piping bag and decorative pipe. The cream makes it taste like melted Ben and Jerry’s vanilla ice cream, but you can get away with using milk.

Garnish: core and quarter Gala, Fuji or Braeburn (Cox's orange pippin) apple. Cut into thickish pieces with fluted cutter and fry with butter in pan until softening slightly and coloring on the edges. Remove from pan, cool and place on top of cream cheese as a decorative garnish with chopped or whole nuts if desired.

Delicious Gluten Free Cooking 162 Chef Oonagh Williams

11. Snow Queen

I used to make this dessert regularly in England since readymade meringues are available in ordinary food stores as they are a popular dessert with fruit, cream, ice cream etc. Obviously if you are happy making your own meringues, you know how easy this is to make. My grandfather would constantly have a huge glass jar full of meringues for easy desserts. Traditionally, I would make it in a 4 c (1 ltr) pudding basin shape so that it turned out looking like an igloo (with some stretch of the imagination). In England, this dessert would set really hard since our heavy cream has a far higher fat content and is spoonable straight from the container. This is truly a dessert made in heaven with the slight crunch from the meringues, the mild almond liqueur flavor and the punch of flavor from the raspberries. I have normally made this with brandy, but one day having run out of brandy I used Amaretto and far preferred it. You could always try hazelnut liqueur to marry with the raspberries, or a coffee or chocolate liqueur and serve this with my chocolate mousse recipe before whipping the mousse. Try orange juice concentrate, grated orange rind and orange liqueur. Note you don’t have to make this quantity since this recipe easily divides by three. Check that any liqueur that you use is gluten free for you personally. I find people with gluten intolerance react differently to supposedly gluten free alcohols.

Photo shows the Snow Queen with orange liqueur in a lined loaf pan, cut in slices once frozen, arranged on a plate, drizzled with chocolate ganache with orange liqueur, topped with oranges and chocolate decors.

1½ c (12 fl oz, 375 ml) whipping or heavy cream 3 tbsp (45 ml) brandy or amaretto - almond flavored liqueur (add 1 tsp, 5 ml almond extract with amaretto) 2 tbsp (30 ml) sugar

Delicious Gluten Free Cooking 163 Chef Oonagh Williams 6oz (175g) container of Trader Joe’s meringues ($3.00) or meringues made with 3 egg whites. 1. Whisk cream, sugar and liqueur until stiff. 2. Break meringues roughly with your fingers and fold meringue into cream. Taste and add more sugar if you require it. Realize that any frozen dessert tends to need more sugar than room temperature dessert. 3. Pour into any shape container that has been lined with Plastic Wrap/cling film – about the same size as a 9”/ 23 cm pie plate but a bit deeper, roughly 4 cup/1 ltr capacity. Line heart shape or other fancy shaped pans with plastic wrap, or line small individual pans. Mix will take on the shape of whatever it is frozen in and will remain in that shape as you turn it out. It will melt rapidly in the heat. I simply line the Trader Joe container with plastic wrap and then use it to freeze Snow Queen. 4. Freeze, but realize that it will not freeze solid. Remove from freezer, invert onto serving dish, remove plastic wrap. Don’t prepare and freeze more than 1 week in advance as the meringues will lose their texture. 5. Decorate with raspberries or serve with raspberry sauce. Trader Joe container has hollow in base that becomes top when you turn it out and lets you put a ‘puddle’ of sauce on top of Snow Queen, and dribble down the sides to puddle on serving plate.

12. Raspberry sauce (also known as ‘couli’) is made by thawing a packet of frozen raspberries, crushing them with a spoon and pressing them through a fine sieve to remove the seeds. Add sugar to taste. I find I like 1/4 c powdered sugar to 10 oz (275g) packet of raspberries. To be quick, buy Trappist seedless raspberry jam, melt half jar in microwave and add 2-4 tablespoons of raspberry liqueur to taste. I can’t make myself use expensive Chambord Raspberry Liqueur for this, there are other cheaper brands available, but check they are gluten free.

Variations Coffee: 1 tbsp (15 ml) instant coffee powder dissolved in 1 tbsp (15 ml) water use Kahlúa/Tia Maria instead of brandy

Orange: Rind of one orange 2 tbsp (30ml) orange juice concentrate - I use Tropicana frozen orange liqueur instead of brandy

Raspberry: Mix ¼ c (2 fl oz) raspberry purée with ¼ c (2 fl oz) melted seedless raspberry jam/jelly and swirl/marbleize through cream/meringue mix.

Lemon: Mix ½ -1 cup of lemon curd into cream mix, top with almond toffee for serving

Delicious Gluten Free Cooking 164 Chef Oonagh Williams 13. American Popover/British Yorkshire Pudding

Normally 6 muffin tops. Photo shows Yorkshire Pudding in 5x7” oval pan

Traditionally, in England, Yorkshire Pudding was cooked in the same pan as the Roast Beef once the beef was removed from the pan and left to rest. In America, popovers tend to be cooked in muffin pans. I have muffin top pans ((Cuisinart 6 cup muffin top pan, model CUI AMB-6MTP, $15.95, also available at Amazon. In NE they were $9.95 Fall 2010, October 2011, July 2012 in Christmas Tree Shops). I decided to give them a try as I was not used to Yorkshire pudding cooked in muffin pan shape. They rose like mad and we ate too much because they were so good. I am used to preheating the pan with the oil already in it and then adding batter to hot pan. If you preheat pan with butter, butter tends to burn. So if you want taste of butter, put some oil in pan to preheat, then melt butter and pour melted butter into preheated pan just before adding batter. Also known as a special Lithuanian pancake or a volcano pancake when cooked in 9” pie plate. I noticed some recipes recently not bothering to preheat pan – YOU MUST. Other recipes telling you to wait 5-10 minutes after removing from oven. How silly, they would be cold and as flat as a pancake. They must be served immediately onto hot plates.

3 large eggs ½ c (4 fl .oz, 120ml) milk (they would have used whole milk). Note that in a recent class I used almond milk for dairy free students. They did not rise, I repeated recipe with almond milk at home thinking I had done something wrong, still didn't rise. Made them again with regular milk, rose beautifully as usual. ½ c (2 oz, 55g) my GF flour mix

Delicious Gluten Free Cooking 165 Chef Oonagh Williams ¼ tsp (2ml) xanthan gum ¼ tsp (2ml) garlic powder ¼ tsp (2ml) Colman’s English dry mustard powder 2 tbsp (30ml) chopped fresh parsley 2 tbsp (30ml) chopped green of green onions salt and pepper to taste 1/4 stick butter, melted (1oz, 28g) if you use oil instead of butter, you can put it in pans as they preheat.

1. Preheat oven to 425°F/220°C 2. Place 6 muffin tops tray and oil in oven to heat while oven preheats. 3. Whisk eggs in a 4 c (1 ltr) bowl until slightly fluffy – 1 minute 4. Add flour, xanthan gum, garlic powder, mustard, herbs, milk, salt and pepper to taste and beat just to blend. Let stand for about 5 minutes. Batter should be pourable but neither runny nor stiff. Some recipes tell you to beat batter for several minutes others say leave lumps. The most important fact I find is to let batter stand for the few minutes to swell. 5. Remove pan from oven, divide hot melted butter evenly between holes (1 teaspoon (5ml) in each) and pour in batter, about ¼ cup (2 fl oz, 60ml) per hole. Batter will sizzle as it hits hot pan and immediately start forming a skin on edges. The pan must be hot. 6. Immediately put pan in oven and cook for about 15 -20 minutes until puddings are deep golden brown, have risen all the way around the pan, normally quite unevenly and very little flat area. The more you bake them, the crispier they become with no soft areas. 7. Remove from oven and immediately serve since they will rapidly deflate. Serve onto a heated plate plus hot gravy etc, as they also go cold rapidly. Serve as the starch to go with any grilled/roasted meat.

2 egg quantity for 4 muffin tops or the two kitchen aid 5x7 inch oval pans I have. 2 large eggs ¼ c (2 fl oz, 60ml) + 1 tbsp (15ml) milk ¼ c (1oz, 28 g)+ 1 tbsp (15ml) my GF flour mix 1/8 tsp xanthan gum Sweet version for Sunday breakfast with sausages and bacon. Add 1 tsp (5ml) GF vanilla or almond extract, 2 tsp (10ml) sugar, zest of orange -optional. Serve with warmed maple syrup, cinnamon sugar, powdered sugar, melted butter.

Delicious Gluten Free Cooking 166 Chef Oonagh Williams 14. Pizza

Gluten Free pizza topped with Stonewall Kitchen roasted onion and garlic jam, mozzarella burrata from Trader Joe's, prosciuto and fresh herbs.

My husband and I will finish one between us.

Watch this clip from NH’s ABC WMUR’s Cooks Corner on Wednesday 5 December, 2012: http://www.wmur.com/news/entertainment/food/Gluten-free-pizza/- /9857538/17665148/-/4c11qy/-/index.html

I’m sure most of you are aware that GF pizza just doesn’t taste the same as regular flour pizza. My son likes one of the frozen pizza shells but not others. He’s tried Bobs GF pizza crust mix and did not like it. I know he knows food and is as fussy as I am, but food should also be a pleasure and not just eaten for survival. I have tried various GF pizza recipes and found them extremely disappointing. One even needed to be left for 24 hours as a raw dough before cooking and do any of us have that amount of time.

Recently with regular flour recipes, some recipes have included baking powder with yeast so baking powder gives the rise but you still get yeast taste and different texture. So I decided to do that with my pizza dough. It still is not a perfect replica for regular pizza but it’s tasty. My husband who doesn’t need to eat GF, actually thinks it great and

Delicious Gluten Free Cooking 167 Chef Oonagh Williams very ‘moreish’. Many other recipes use both xanthan gum as well as guar gum and gelatin plus several eggs. Most recipes also add onion or garlic powder, or dried onion, plus herbs to give flavor to a dough that would otherwise be tasteless.

1 c my GF flour mix (4oz, 115g) or 1 c King Arthur flour GF mix (similar to Authentic Foods/Annalise Roberts blend) 2 tsp (10ml) GF baking powder 1/4 tsp (2 ml) salt - salt is necessary both to deactivate yeast and to give flavor. Too much is very noticeable to my taste since I naturally cook low salt. 1/4 tsp (2 ml) xanthan gum 1/4 c (60ml, 20 g, ¾ oz) shredded parmesan cheese or same weight of goats cheese. 1/2 c (120ml) warm water with 1/2 tsp sugar dissolved in it. (I found I needed to add 1-2 more tablespoons of water with KAF or just with different measuring) 2+1/4 tsps (12 ml) loose dry yeast or 1 packet Fleischmann's dry yeast. Known as active dry yeast not rapid rise or instant. I buy 1 lb Red Star dry yeast in Costco. It lasts in the freezer for one year according to King Arthur and I use it straight from the freezer. Last time of looking, 1 lb of Red Star was $4 versus 1 strip of 3 packets totaling ¾ oz of Fleischmann’s yeast for $1. 2 tbsp (30ml) egg beaters or 1/2 large egg. 2 tbsp (30ml) extra virgin olive oil - EVOO gives more flavor than ordinary olive oil or vegetable oil

1. Turn oven on to 425°. Use a pizza stone or lined baking sheet. Place pizza stone on bottom shelf of the oven while oven is heating. Putting pizza stone on bottom shelf normally gives you a crispier crust, not soggy. Once oven has reached 425°, then give the stone about 30 minutes heating at 425° to give the crispy crust. 2. Warm water and sugar to comfortable blood heat (98°F, 36°C) in a jug or mug, stir in yeast and leave to form a beer froth for about 10 minutes. If yeast mix does not form a beer froth then either yeast was too old and wouldn’t react or water was too hot and killed off yeast. Water should feel comfortably warm to touch not cold or tingling hot. 3. Stir GF flour mix, baking powder, parmesan cheese, salt and xanthan gum, together in a wide mixing bowl. Stir with a whisk to blend well and get rid of any little lumps from potato and tapioca. 4. Once yeast liquid has formed beer froth, pour mix into bowl together with olive oil and egg beaters or egg. Using electric hand mixer, beat to form a soft cake like batter, then beat for one minute. It will thicken a bit due to baking powder and xanthan gum. If you have measured either wet or dry ingredients meanly or generously, you might have to sprinkle in about 1 tablespoon more of GF flour mix or warm water to make a cake like batter, rather than a paste or a runny pancake batter. 5. I like to drizzle some olive oil or spray oil onto either a non stick sheet or aluminum foil that will fit onto pizza stone or baking sheet. Don’t be too generous with the oil or it will drip off the side of the stone onto the floor of the oven and start smoking. I put the non stick lining on a large chopping board to make it easier to move. Scrape batter onto sheet, and spread out with flexible spatula or back of a spoon. I spread batter into 10” (25

Delicious Gluten Free Cooking 168 Chef Oonagh Williams cm) circle. I literally get out a ruler and measure. Leave to rise for about 30 minutes. At end of 30 minutes, use a flexible spatula or knife to push edges of dough back to the 10” circle, the batter will have spread a bit and will cook into a very thin, very hard edge if you leave the edge thin, rather than same thickness (but still thin crust) as rest of pizza. 6. Open oven door and very carefully, carry chopping board with non stick lining and pizza base over to heated pizza stone in oven. Slide non stick lining onto heated pizza stone without letting chopping board, or your body, touch heated stone or baking sheet. Do not put chopping board into oven. Close oven door and bake for about 20 minutes until slightly risen, and turning light golden brown. It will have a cracked appearance on the top. 7. Top with pizza sauce and cheese and whatever toppings you want and bake for another 5 minutes, where the cheese is only just melted and has not turned brown or crispy cheesy brown around the edge. Cook a bit longer if crust is not crispy enough for you underneath.

Depending on your oven, thickness of dough and stone/pan you are baking on, you will need to adjust your cooking time. Baked on a black non stick pan, dough will brown faster on the bottom, baked on Demarle/Silpat baking sheet with holes it goes crispy on bottom. Even a few minutes extra cooking will make the pizza crust too hard. So watch the oven carefully and don’t get distracted by the kids, the phone, etc.

I also found that a few extra minutes cooking time, made the difference between cooked crust and one that still tasted a bit ‘floury’. So for me, in my oven, my pizza needed 25 minutes in total. But also remember, yeast is a living organism and even in regular flour days, sometimes, it just didn’t work the way one wanted it to.

I spread 1/4c 60ml) Stonewall kitchen roasted onion and garlic jam on baked crust, top with sliced Brie or crumbs of goat cheese and ham if you want. Then 5 minutes back in the oven. I've tried using Fig jam with blue cheese and prosciuto, very uninteresting. Mix leftover roast chicken with some BBQ sauce, spread on top with pizza cheese. I found that putting tomato/pizza sauce on top of baked crust and then cheese etc, made the crust soggier. And just sometimes, it didn't bake up as nicely inside while still having crispy crust.

I've also spread totally cooked pizza with homemade version of Boursin or Alouette and topped with imported smoked salmon and some green of green onions. My gluten free pizza was devoured and preferred by regular flour eaters although I had done the same topping on baked wheat puff pastry.

Delicious Gluten Free Cooking 169 Chef Oonagh Williams 15. Chocolate Pecan Indulgence

(at least 8 portions) I found this recipe in Bon Appétit Magazine years ago when it included a homemade warm caramel sauce poured onto the individual serving plate. Then I had this supreme indulgence at a fund-raiser with Julia Child where the chef had poured the caramel sauce on top of the chocolate truffle filling. Finally, I noticed this dessert featured in one of the Christmas magazines.

I changed the recipe to use bought caramels melted with cream. Making homemade caramel sauce can be extremely dangerous with the temperature that boiling sugar reaches and causes burns on your skin. It is extremely rich, but tastes out of this world. It can be made a day or two in advance. It is one of those desserts that you find yourself returning for just one more sliver – the same way one is tempted by a box of fabulous chocolates. You could also add 1-2 tbsp of liqueur to the chocolate truffle mix or even arrange sliced strawberries, fresh pineapple, or mango on top of the chocolate, but underneath the caramel topping. In this way both the chocolate and caramel help the fruit stay looking and tasting fresher. This is best served at room temperature.

Base: 2 c whole pecans (8oz/250g bag) 1/4 tsp cinnamon

Delicious Gluten Free Cooking 170 Chef Oonagh Williams 1 oz (2 tbsp, 30 ml) very soft unsalted butter (you can get away with salted butter)

Filling: 1/2 c (4 fl. oz, 120ml) whipping cream 12 oz bag (2c, 350g) semi-sweet chocolate chips. I use Nestlé Tollhouse, check that it is still gluten free –don’t use store brand, I find they don’t melt as smoothly and have a waxy texture.

Topping: ½ of 14 oz (400g) bag of GF soft caramels (candy apple type) unwrapped. Don’t buy the caramels that come in the pick your own candies – they are an absolute pain to unwrap. Bottles of caramel ice cream syrup are not a good substitute and are normally not gluten free. Wegman’s and Trader Joe's both make an excellent caramel sauce that is labeled GF. . ¼ c (2 fl oz,60ml) milk or cream. Additional whipped cream and chocolate curls for garnish. To one cup (8 fl oz, 225 ml) of liquid cream, add 2 tablespoons (30ml) sugar and one teaspoon (5 ml) gluten free vanilla extract, whip until stiff.

1. Preheat oven to 325°F/170°C 2. Blend nuts and cinnamon in processor until nuts are finely ground, but not a paste. 3. Add butter and blend until well combined. Press nut mix onto bottom and about one inch up sides of 9”/23cm tart pan with removable bottom. It will also work in 9” pie plate but is easier to cut in other pan. 4. Bake until golden brown - about 20 minutes. Transfer to rack and cool. 5. Bring whipping cream to simmer in microwave. Add chocolate and stir until melted and smooth. Heat gently if not smooth enough. Put 2 tbsp (30ml) chocolate mix in Ziploc snack bag and retain. Pour chocolate into crust, cover and refrigerate until firm, about 2 hours. You can cheat and use the freezer but the chocolate has to be firm before you pour on the caramel. The deck in a NE winter is a great place for chilling. 6. Put caramels and milk in bowl in microwave and heat for about 2 minutes stirring every 30 seconds until totally smooth. 7. Allow to cool slightly but while still pourable, pour over set chocolate filling. Snip corner from chocolate filled Ziploc bag and pipe a continuous circle of chocolate radiating out from center of dish. Take a toothpick, knife or skewer and gently drag tip of knife etc through chocolate circle from outside to center to form pattern. Look at photo above. Refrigerate to set. 8. To garnish. Spread or pipe whipped cream around edge, or all over top. Place few chocolate chips in cheese grater and grate some on top, or sprinkle with chocolate curls.

Delicious Gluten Free Cooking 171 Chef Oonagh Williams 16. Almond Tart

Variations known as Bakewell Tart or Frangipane Tart. Follow link to see me making this on TV on WMUR http://www.youtube.com/watch?feature=player_embedded&v=d_7m5zSYoNQ

This recipe would originally have been made with a pie crust but this base is far less work and tastes like a fine shortbread base. This dessert would have been served both for the ‘nursery’ tea in England as well as for adults after dinner. It is extremely quickly made and doesn’t require much supervision. In America, it is just as suitable served to guests for a weekend brunch, a treat for visitors at afternoon tea and still enjoyed by the children, if my son was anything to go by. Ground pecans or hazelnuts (filberts) could also be substituted for the almonds for a stronger flavor. Instead of jam, try using fresh stoned cherries, raspberries, blueberries or peaches under the filling. Note that this tart is only about one inch deep when cooked ,so is ideal for a lighter treat while still being ‘more-ish’. I find that I have to bake the gluten free crust version on its own until it is light golden brown, otherwise it tastes a bit raw and floury when the filling is added, cooked and then ready to eat. Metal pans will cook base quicker and ovens vary so you have to decide. If the base is cooked until completely golden brown in the beginning, it tastes overcooked once it has the additional cooking time of the cake layer. I also make this with Earth Balance instead of butter for my son.

Delicious Gluten Free Cooking 172 Chef Oonagh Williams

Crust: ¾ c (3 oz, 80g) my GF flour ¼ c (60ml) powdered sugar ¾ stick (3oz, 80g) very soft butter 1/4 tsp xanthan gum

2-4 tbsp (30-60 ml) raspberry jam/jelly or other strong tasting jam.

Filling: no xanthan gum in almond cake layer filling ½ stick (2oz, 55 g) very soft butter ½ c (4oz, 112g) ordinary sugar 2 large eggs 3/4 c (3 oz, 84g) almond meal or almond flour 1 tbsp (15 ml) GF cornstarch 1/2 tsp (3 ml) GF baking powder 2 tsp (10ml) GF almond extract

Topping: ¼ - ½ c (1-2 oz, 28-56g) sliced almonds, powdered sugar

1.Preheat oven to 350°F/180°C degrees. 2 Place butter and powdered sugar in mixing bowl, and using electric mixer quickly beat butter and powdered sugar until they form a creamy mix. 3. Beat in GF flour and xanthan gum until mix starts forming lumpy breadcrumbs. Sprinkle onto bottom of greased 9” pie plate and half way up sides. Take a piece of plastic wrap and place on top of breadcrumb mix and press through plastic wrap until breadcrumbs start to squish together and look like a 'paste or soft dough' instead of breadcrumbs. Crumbs do try and pull up as you press down. If you did mix in food processor with hard butter, then crumbs cooperate better. 4. Bake in oven for 20 minutes until slightly shrunken and tinged brown around the edges and light golden brown over most of the base. It might also have brown patches on the base of the crust depending on your oven and pan used. Remove from oven. 5. Place all of filling ingredients in same mixing bowl or food processor and beat until well blended – 1 minute. With an electric mixer, mix is fluffy cake mix, food processor is thinner and smoother mix. 6. Put dollops of jam on hot crust, leave for 2 minutes to start softening and then spread raspberry jam over partly cooked crust, stopping just before edge, crust might lift slightly as you spread. 7. Gently spread filling on top of jam and try to cover jam completely. Because crust is hot the jam will still show around sides of filling and almond cake batter will appear to be melting from the heat.

Delicious Gluten Free Cooking 173 Chef Oonagh Williams 8. Sprinkle sliced almonds on top of filling. Bake in 350 degree oven for about 25-30 minutes until well risen, golden brown and set but still soft in the middle. The texture should be similar to rolls of almond paste when cut, but cooked throughout. 9. Remove from oven, sprinkle with powdered sugar and serve warm or cold.

Options: I obviously have a variety of nuts, but you can use just almond. I have also substituted ground pecans, with vanilla extract and grated rind of one lemon. Then pour ½ pt of dry fresh blueberries on top of partially baked crust and top with pecan based topping. Cook for same period of time, but crust will be darker brown due to pecans. The whole tart is softer from the blueberries and has almost a custard like texture. Both versions still taste fresh after four days and the almond version still stays crisp. Same quantity fits 8x8 (20x20 cm) brownie pan, double quantity fits 9x13 (23 x32cm) pan.

Cut into wedges and serve with raspberry sauce or top with chocolate ganache. Cook in 8x8 pan and cut into tiny squares for a buffet table. Cook in 8x8 and cut into large squares and then cut large squares into 4 triangles or 2 larger triangles.

Delicious Gluten Free Cooking 174 Chef Oonagh Williams 17. Pavlova

See me talk about this dessert, asparagus with orange vinaigrette and lobster shrimp cucumber salad as my creations for a Wedding Breakfast for the wedding of Prince William and Kate Middleton. NH's ABC TV WMUR. http://www.youtube.com/watch?v=Vu_h02o8XuA

This is Australian in origin and was traditionally invented for Anna Pavlova, a famous Ballerina. It is like a meringue but whereas a meringue is meant to be dry and crispy throughout, a pavlova should have a crisp outside and be marshmallow textured within. Make it on those rare occasions you have egg whites left over. It can be made a day or so in advance and kept airtight. Do not attempt to make it in humid weather, rainy, snowing or in a kitchen where you have just been boiling pasta. It won’t work. Fill/top the pavlova with cream etc only about 1 hour before serving. That gives time for the cream/fruit to soften crisp outer layer of Pavlova so when you eat it marshmallow inside and cream top merge together.

3 extra large egg whites or 4 large - egg substitute won’t work 1 c (8 oz, 225g) regular sugar ½ tsp (3 ml) gluten free vanilla extract ½ tsp vinegar (3 ml) -white wine vinegar 1 tsp (5 ml) gluten free cornstarch

1. preheat oven to 300°F/150°C 2. draw an 8”/20 cm circle on parchment (greaseproof) paper and place paper on a baking sheet.

Delicious Gluten Free Cooking 175 Chef Oonagh Williams 3. In a totally clean and grease free bowl (preferably glass or metal) whisk egg whites until very stiff. Add half the sugar and beat until mix forms peaks again. Beat in remaining sugar the same way. 4. Add vanilla, vinegar and cornstarch (don’t worry you won’t taste them in the finished dessert). And beat again to peaks. 5. Spoon out the meringue onto the prepared sheet and spread to cover the circle. Pile the meringue up around the edges to form a case and form little swirls on outside edges. 6. Bake in the oven for about 1-1/4 hours, until firm. When correctly cooked the meringue should easily lift up from the paper. If it still seems sticky, cook for a longer period of time checking in 5 minute increments. You can also check by cutting a very small piece from outside edge to see if the middle is still marshmallow like. The meringue will expand slightly and might look cracked and should remain very pale, golden brown. Remove from oven, remove from non-stick paper and allow to cool. Fill with whipped cream flavored with gluten free liqueur, or plain cream with fruit. 1C (8 fl oz, 250ml) liquid heavy or whipping cream, mixed with 1 tbsp (15 ml) sugar and 2 tbsp (30ml) gluten free liqueur and whipped until stiff. Pour some homemade chocolate sauce on each plate and top with pavlova – don’t pour on complete pavlova

Heart Shaped Pavlova is also shown.

Delicious Gluten Free Cooking 176 Chef Oonagh Williams

18. Quinoa/Oatmeal, Banana, Apple or Pear Bread

Stays fresh, covered on counter for several days. With directions for egg free, soy free, dairy free.

This is a variation on my quinoa carrot cake slices. My gluten free banana bread just didn't taste like my original wheat banana bread. Then I saw a regular flour, 'light' recipe using quinoa flakes, plus yogurt as well as oil. So I used their idea to adapt my recipe to this. Very tasty, moist, moreish according to my husband. Quinoa flakes plus almond meal make this a good source of protein as a breakfast bread. I make this most weeks and we frequently carry it traveling. Remember that this can be crumbly, it's not due to lack of enough xanthan gum. Plus let it cool before cutting to help prevent some crumbling. Since at time of writing quinoa flakes locally were $8/lb and GF quick cooking oats were $3/lb I tried making this (without egg/flax seed substitute) with the same ½ c of quick cooking oats. This made a far softer, almost custardy banana bread, still very good. To get the same texture as with quinoa use 2/3 c quick cooking GF oats, but remember to still let them sit for the 20 minutes.

I have a cousin who needs to be GF, cf, soy, egg, banana, apple, yeast, mushroom free, so I adapted this even further for her. My only complaint was that made with flax seed meal of normal 1 tbsp flax seed meal to 3 tbsp water, wait until it thickens, it was too moist for me, nothing wrong with that, just I found it very moist.

Delicious Gluten Free Cooking 177 Chef Oonagh Williams

2 Tbsp (30ml) oil (I normally use soy oil, the regular vegetable oil from my grocery store. For my cousin who also needs to be soy free, I used soy free Earth Balance melted. Substitute what you can eat) ¼ c (2 fl oz, 60 ml) non fat GF vanilla yogurt. For my cousin who is dairy intolerant I used almond milk 1 cup (8oz, 225 g) sugar - perhaps 2 tbsp less sugar if you thought it was a bit too sweet. 2 large eggs (for cousin I used 2 tbsp/30ml flax seed meal and 6 Tbsp, 90 ml water) 1+1/2 tsp (8ml) GF vanilla extract 1/2 cup quinoa flakes (12 oz box by Ancient Harvest was $6.99. You can substitute 2/3 c GF rolled oats. Bob’s Red Mill now carries GF rolled oats and steel cut oats at $6.59 for 2 lbs locally. But of course quinoa is protein.) ¼ c almond meal (1oz, 30 g) ¼ c (1 oz, 30 g) my GF flour mix. 1/2 tsp (3 ml) xanthan gum 1 Tbsp (15 ml) cinnamon 2 tsp (10 ml) GF baking powder 2 medium to large, very ripe bananas, peeled, mashed or one large apple or pear, peeled, cored and chopped like shredded cheese 1/2 c chopped nuts, start with 3/4 cups whole nuts - I used pecans 1/2 c raisins (3+1/2 oz, 100g) - I use Golden Raisins or other dried fruit.

Option – 1 large cored and shredded Gala, Fuji or Braeburn apple instead of bananas.

1. Do not preheat oven. Quinoa flakes and oatmeal need the extra 20 minutes of oven heating to temp for them to soften, otherwise they stay quite hard, gritty and dry. Also they continue to soften when you remove cooked bread from oven and they cool. 2. Beat oil, yogurt (milk), sugar and eggs (flax seed meal mix) together for 2 minutes until plenty of air bubbles are visible. 3. Add vanilla, stir dry ingredients into egg mix. 4. Add bananas (apple or pear), nuts, and raisins and blend thoroughly. Place in greased and GF floured 8 x 8 (20x20cm) pan and let sit the 20 minutes while oven heats. Since most cooking sprays contain soy lecithin and people vary in their tolerance of soy lecithin, I used a paper towel with some olive oil and greased the baking dish. 5. Now turn oven onto 350°F, 180°C. 6. Once oven has reached temperature, bake for about 45-60 minutes. Cake rises, is darker colored, and feels soft on top but not wobbly. I dig into middle to test for how done it is. It can look cooked on top and to the touch but still be wet/raw inside. Sometimes it just takes longer to cook. Remove from oven and cool completely before cutting.

Delicious Gluten Free Cooking 178 Chef Oonagh Williams 19. Chocolate Chip Cookies

about 32 x 2 inch cookies I didn't grow up on chocolate chip cookies in England, I never really bought commercial cookies in NH and I wasn't bothered about not having chocolate chip cookies. However, my friends with young kids wanted gluten free chocolate chip cookies, so I was nagged. I tried Annalise Roberts recipe with her brown rice flour blend which I think is more like a strong flour, it makes a good cookie, light and crispy. I was told that people have definite ideas about their chocolate chip cookies and I could only please half the people because of this. I looked at ingredients for Pamela's Products baking mix and her chocolate chip recipe. Her mix in my opinion is a softer blend and I remember the soft gooeyness of Otis Spunkmeyer cookies served warm in hotels. So I did some math, some tweaking and the resulting chocolate chip cookies I was told were just like Tollhouse Cookies and I wasn't to change a thing. The day after my friend’s daughters tasted them, I got the e- mail 'where's the recipe?' Note I only used light brown sugar for better flavor, no granulated sugar and both baking powder and baking soda. They don't spread much. If you add 2 tablespoons (30ml) milk to recipe it is a softer cooked cookie, but it still doesn't spread much. You can also make half the recipe, bake, then add 1 tablespoon milk to remaining half and bake. That way you get both textures. I love to nuke them to get soft chocolate chips but even after several days covered on the counter, they are still good.

Delicious Gluten Free Cooking 179 Chef Oonagh Williams

1 stick of soft butter (4 oz, 112g) ½ c (3 oz, 85 g) packed light brown sugar 1 egg 1+1/2 tsp (8 ml) GF vanilla extract 1 c + 2 tbsp ((4+1/2 oz, 130g) my GF flour mix 2 tsp (10 ml) GF cornstarch – helps make a softer cookie 3 tbsp (¾ oz, 20 g, 45 ml) almond meal ½ tsp xanthan gum ½ tsp baking powder ½ tsp baking soda salt 1+1/2 c (9 oz, 255g) semi sweet GF chocolate chips ½ c (1+3/4 oz, 55g) chopped pecans

1. Preheat oven to 350°F, 180°C 2. Beat butter and brown sugar together until light and fluffy 3. Beat in vanilla and egg until even creamier and fluffier. 4. Beat in flour, cornstarch, almond meal, xanthan gum, baking powder, baking soda and salt until nicely blended. 5. Mix in chocolate chips and pecans. 6. Using a one tablespoon #60 scoop and scoop dough onto cookie sheets leaving about 2 inches between each cookie. I try and scrape scoop against bowl to make it level but it won't really be flat because of chocolate and nuts. But I didn't scoop so much dough that it was heaped above scoop. 7. Wet fingers and flatten cookies, you can't get them really flat because of chocolate and nuts. 8. Cook them for 10-13 minutes until light brown allover 9. Remove from oven, enjoy a gooey warm one and then let them cool on rack.

Delicious Gluten Free Cooking 180 Chef Oonagh Williams 20. Chunky Peanut Butter, and Oatmeal Chocolate Chip Cookies

40 x 2 inch (5 cm) cookies/biscuits. I found the wheat flour recipe in “the Best American Recipes 2004-2005” and then adapted it to gluten free, reduced sugar, increased chocolate, added nuts and made it several times. This one egg quantity makes about 40- 48 x2” (5cm) cookies that keep well in a covered container. They are not madly peanut buttery, or chocolatey, but very tasty and enjoyable. My husband took a batch with him when the men were going out on the boat one day and they vanished. The recipe calls for old fashioned rolled oats. I tend to buy quick cooking oats for breakfast. My understanding is that quick cooking oats are just regular rolled oats chopped smaller to cook quicker. I still tend to chop the quick cooking oats even smaller. Instant oats are oats that have been processed in some way to cook ‘instantly’, please don’t use them. My quick cooking oats chopped smaller give a smoother texture to the cookies while the regular rolled oats are quite a chewy texture, that possibly kids would object to. I used chopped nuts to replace the sugar I took out.

1+1/2 cup (150g) GF old-fashioned rolled oats or quick cooking oats. I tend to buy Bob’s Red Mill. ½ c (2 oz, 60 g) my GF flour mix 1 tsp (5ml) cinnamon ¼ tsp (2ml) salt ½ tsp (3 ml) baking soda ½ cup (4 oz, 112 g) butter, at room temperature - Earth Balance makes a fatter/thicker cookie that doesn’t spread as much.

Delicious Gluten Free Cooking 181 Chef Oonagh Williams ½ c (4 oz, 112 g) peanut butter - I tend to only have creamy. Try with chunky or other nut butters you prefer or can tolerate. ¼ c granulated sugar (1+3/4 oz, 60 ml) ½ c (3oz, 85 g) packed light (soft) brown sugar ¼ c chopped nuts (60ml) - I used walnuts that came ready chopped 1 large egg 2 tsp (10ml) GF vanilla extract ¾ c (4+1/2 oz, 130g) GF semi sweet chocolate chips no xanthan gum needed

1. Preheat oven to 350°F, 180°C. 2. Line 2 baking sheets with parchment (greaseproof paper) 3. Beat the soft butter, peanut butter, granulated sugar and brown sugar together until smooth and creamy. 4. Add the egg and vanilla, beat in well. 5. Mix together and then slowly beat in oats, flour, salt, cinnamon, baking soda until blended. 6. Add nuts and chocolate chips and mix in. I tend to do this with spatula as chocolate chips tend to fly out of a shallow mixing bowl. 7. Using #6o, 1 tablespoon (15 ml) scoop, drop scoops of dough onto baking sheet, about 2 inches (5 cm) apart. 8. Use a fork to flatten slightly and bake in preheated oven for 15-20 minutes until cookies are golden brown and firm around the edges. Remove from oven and allow to cool for about 10 minutes until you can lift them onto a cooling rack. They do firm up as they cool. I found if I left oven to cool down a little, then put cookies back into residual heat, I could get a crisper cookie without over browning cookies. But this is not the easiest thing to do, timing oven heat etc just right. Plus in humid weather, the crisp cookies went back to being soft.

Delicious Gluten Free Cooking 182 Chef Oonagh Williams

21. Chocolate Overkill

I was in need of chocolate frame of mind, Adult Chicken Pox is not a pleasant matter and chocolate helped. I had vague memories of a chocolate dessert made for a neighborhood block party for Memorial Day. I remember not being very impressed by it but others seemed to like it. I took the vague memories, asked some friends , looked up on line and then made a from scratch version of the packet mix versions I found. Many versions called it :

Death by Chocolate - but I thought Death by Chocolate was by Marcel DeSaulnier from The Trellis in Williamsburg. Others called it chocolate death, chocolate dump, chocolate bowl, punch bowl chocolate!!! So go with whatever name you like. I think it is a packet mix version of the Trellis dessert which is far more time consuming to make, but really good. Since it obviously makes a large dessert, I made it for a BBQ party for friends whose daughter was coming home from a years study abroad. I didn’t tell anyone but hostess and her cousin who has CD that it was gluten free. Not only was the bowl emptied rapidly, but plates were scraped clean, proving that gluten free can be just as delicious as wheat. If you want, go ahead and make this packet mix by substituting packet gluten free chocolate cake or brownie, instant chocolate pudding mix and frozen whipped topping. Apart from frozen whipped topping that the kids liked on waffles for sleepovers and Dirt Pie, I could never see the point of a packet mix that tasted obviously packet mix and still needed eggs and oil.

Delicious Gluten Free Cooking 183 Chef Oonagh Williams

1 x recipe of my Fudge cake - found at RoyalTemptations.com/blog and NFCA archive May 2011, also in New Hampshire magazine May 2012. http://www.youtube.com/watch?v=wlItnTRR2_g

Appearance on NH ABC WMUR Cooks Corner February 2012 http://www.wmur.com/Single-Layer-German-Chocolate-Cake/-/9858568/13092294/- /1stc00/-/index.html - same cake recipe made into German Chocolate Cake. Below

1 x recipe of Connie's no egg chocolate pudding 1 pint (16 fl oz, 454 ml) of heavy or whipping cream 1 x recipe for Nutella Fudge Brownie - below ½ c (3 oz, 80 g) GF semi sweet chocolate chips - to make chocolate shards for topping if you want. 1 c (8 fl oz, 240 ml) whipping or heavy cream for piping on top 2 tbsp (30ml) powdered sugar 1 tsp (5ml) GF vanilla extract 1/8 tsp xanthan gum to stabilize cream for piping. For layering and topping - Choose whatever candies you like. Ideas are chocolate covered toffee bars crushed, various peanut butter candies. Trader Joe’s have small and large packets of chocolate covered caramels, almonds, etc that say no gluten ingredients used, but says nothing about possibility of cross contamination on the lines, your choice.

Delicious Gluten Free Cooking 184 Chef Oonagh Williams 22. Fastest Fudge Cake

makes single layer 8-9 “, 20-22 cm. (adapted from regular flour recipe from Fine Cooking, 2004)

Easier, quicker and lower fat than my special chocolate cake that contains a lot of melted chocolate, butter and sour cream.

¾ c (3oz, 85g) gluten free flour mix ¼ c (1 oz, 30g) almond meal 1 oz. (1/4 cup plus 2 tablespoons) unsweetened natural cocoa powder -regular Hershey 1+1/2 tsp (8ml) GF baking powder 1/4 tsp. salt 1/4 tsp (1 ml) xanthan gum 4 oz. (1/2 cup, 112g) butter or Earth Balance, melted and still warm 1-1/4 cups (7oz, 200g) packed light brown sugar 2 large eggs 2 tsp (10ml) Gluten free vanilla extract 1/2 cup (4 fl oz, 120ml) hot water

1. Preheat oven to 350°/180º. Grease/GF spray the 8x2-inch (20x5 cm) or 9x2-inch (23x5cm) round cake pan or line it with parchment. 2. In a small bowl, whisk the GF flour, almond meal, cocoa powder, baking powder, xanthan gum and salt. 3. In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended. I used a fork to blend, not a mixer, so cake stayed denser. But you can quickly use a hand mixer.

Delicious Gluten Free Cooking 185 Chef Oonagh Williams 4. Add the flour mixture all at once and stir just until all the flour is moistened. 5. Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. Scrape the batter into the prepared pan. 6. Bake until a knife inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 min. for an 8-inch pan. Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and invert the cake (peel off the parchment if necessary). Invert it again onto the rack and let cool completely. 7. Slightly whisk the ganache so it starts holding its shape. Spread over cake, top with chocolate curls, nuts, toffee etc.

Ganache: Heat 1 cup (240 ml, 8 oz) of whipping or heavy cream to nearly boiling, add 1 cup (6 oz, 175g) Nestle semi sweet chocolate chips and 1 tsp (5ml) GF vanilla extract. Let stand for a few minutes, then stir and microwave more if necessary until a totally smooth sauce is formed (looks like thick Chocolate syrup). Chill until ready to use.

Cake Options: Dissolve 1 tsp (5ml) instant coffee in hot water and add to cake, add 1 tsp instant coffee to cream for ganache or 1-2 tbsp (15-30ml) Kahlúa or brandy, rum to cream. Add grated zest of orange to cake, add 1-2 tbsp safe orange liqueur or brandy, rum to cream for ganache.

Whip ganache thicker, use Ziploc bag to pipe a wall around inside edge of cake, fill hole with whipped cream and strawberries, or sweetened ricotta cannoli filling, or vanilla Jell- O pudding. Make a second layer, put on top of filling and pour ganache over top layer.

Delicious Gluten Free Cooking 186 Chef Oonagh Williams 23. Nutella Fudge Brownies

makes 12 -15 mini muffin size, 4 x cup cake size. 3 x recipe for regular 8x8 inch (20x5 cm) pan . Adapted from regular flour recipe in Fine Cooking Watch me http://www.wmur.com/news/entertainment/food/Fudge-Brownies/- /9857538/15387452/-/pko7lyz/-/index.html

½ c (5oz, 140g) Nutella chocolate hazelnut spread - Nutella states that Nutella is gluten free on their web site. 1 large egg 1/3 c/1oz, 30g hazelnut or almond meal. Put chopped hazelnuts in food processor and grind as fine as possible without making a paste. But some bags of hazelnuts say produced/packaged in facility etc. (Fine cooking recipe was regular flour) ½ tsp (3ml) GF vanilla extract or Frangelico hazelnut liqueur pinch of salt ¼ c (1oz, 30g) chopped hazelnuts to top - optional

1. Preheat oven to 350°/180° and line mini muffin pan with paper or foil cases. I don’t find even foil cases hold their shape when they are just pushed together on a cookie sheet. 2. Whisk the Nutella, extract and egg together in a 4 cup (1 ltr) bowl until smooth. Add almond or hazelnut meal and salt and beat until blended. 3. Spoon the batter with a one tablespoon (15ml) scoop (number 60) into mini muffin cases and sprinkle with chopped hazelnuts. 4. Bake until a toothpick comes out with wet, gooey crumbs, do not overbake. 11-12 minutes. Start checking at 8 minutes since all ovens are different. Set on a rack to cool.

Delicious Gluten Free Cooking 187 Chef Oonagh Williams

24. Connie's No Egg Chocolate Pudding/Custard

Original recipe came from some austerity recipes (many) years ago and Connie is a retired nurse, fabulous cook but also tries to reduce fat calories where she can. Original recipe would have been whole milk, Connie now uses 2%. Original recipe used Bakers unsweetened chocolate that is sold in 8 oz (225g) box of 8 x 1 oz squares. Connie uses a 3-4 oz bar of Ghirardelli 60% cacao and uses up whole bar. I had 3.5 oz bar of 70% cacao of Lindt Excellence. Lindt says that their dark chocolate is gluten free but I think is prepared on shared lines, so your choice. Mind you, Bakers is made by Kraft so you have problem of getting straight answer from them. They told me they follow FDA allergen guidelines for labeling but since they ‘have 10,000’ products’ they can’t change the labels all the time. To which I replied you therefore don’t follow FDA allergen labeling.

This has a lovely smooth silky texture, but it is not strongly chocolatey. Slightly too sweet for husband and I. You might want to try with less sugar in the beginning and add more once sauce is cooked through. Sugar will dissolve in hot liquid.

3 squares (equals 3 oz, 80g) unsweetened chocolate or a 3-4 oz bar of 70% chocolate that is safe for you. 2+1/2 c Milk (20 oz, 600ml )- 2 % now, was whole milk - I used mix of fat free milk, half and half and light cream – using up cartons before Thanksgiving shopping. The richer the milk liquid, the richer the finished chocolate pudding. 3 tbsp (45ml) GF Cornstarch (original recipe was 6 tbsp, 90ml, flour) ½ cup (4 fl oz, 120ml) milk

Delicious Gluten Free Cooking 188 Chef Oonagh Williams ¾ c (6 oz, 180g) Sugar ¼ tsp salt - perhaps a little more 1 tsp (5ml) GF vanilla extract

1. Melt 3 squares of Bakers unsweetened chocolate or bar of Lindt 70% or Ghirardelli 60% chocolate in a 6-8 cup (1+1/2 –2 ltr) microwave safe bowl in the microwave with 2+1/2 cups of milk. 2. Mix together sugar, cornstarch and salt in a separate bowl and stir in remaining ½ cup of milk to make a smooth mix. 3. Whisk milk/sugar mix into milk/chocolate mix. 4. Microwave, stirring with a whisk each time microwave stops. I did 3 cycles of 2 minutes apiece, whisking each time m/w stopped. Then 3-4 cycles of 1 minute a piece, whisking each time m/w stopped until pudding was bubbling away with big bubbles showing cornstarch was cooked out with no grainy, floury texture. Time will vary with power of microwave and how hot milk liquid became to melt chocolate. 5. Remove from microwave and stir in vanilla extract. Serve at room temperature or chilled, use to fill pastry or cookie crust. Serve in ramekins or martini glasses with whipped cream, chocolate sprinkles, peanut butter pieces, fruit etc.

Original recipe had you cook pudding in a double boiler until thickened for 20-25 minutes. I do same as Connie and use a large microwave safe bowl. Less clean up, no chance of burning, just possibility of boiling over.

I have made the pudding with the refrigerated almond milk, refrigerated almond/coconut milk both with dairy and gluten free semi sweet chocolate. For semi sweet chocolate I decreased chocolate to 1/2 c. I found the flavor to be ‘thinner’ than with regular milk and chocolate. But my students were happy. I do prefer using the regular 15 oz cans of Asian style coconut milk for a far richer flavor. I have also used the cans of coconut milk to make a butterscotch pudding using brown sugar.

Delicious Gluten Free Cooking 189 Chef Oonagh Williams 25. Chocolate Curls/Shards

1. Melt ½ c (3 oz, 80 g) semi sweet chocolate chips in microwave. You can also use milk chocolate. Melt some white chocolate to drizzle on top of either milk or semi sweet chocolate for a fancier shard. 2. Take 2 pieces of parchment paper/ greaseproof paper or wax paper about 10”, 25 cm square, not plastic/Saran wrap. 3. Spread melted chocolate thinly on one piece of paper to almost cover the 10”, 25 cm square, roughly an 8”, 20 cm square.. 4. Place second sheet on top and smooth down , making chocolate fairly even and getting rid of air bubbles. 5. Roll up sandwich of papers and chocolate like a jelly roll/Swiss roll to about 1 inch thick. 6. Leave in fridge for about 2 hours until hard. 7. When you are ready to decorate cake, remove from fridge. I normally bend roll in half so chocolate shards will only be 4 “, 10 cm long not 8”, 20 cm. Slowly unroll the roll and carefully peel off one piece of paper. 8. Use a thin bladed spatula or knife to lift off shards and place on top of cake etc. Try not to touch chocolate with your fingers as fingerprint will dull the chocolate. Plus warmth of hand will start chocolate melting. Chocolate will soften rapidly in hot room and be impossible to lift from paper. 9. Pile where you like, as high as you like. Shards will be different widths and lengths.

Now comes the fun part to assemble the Chocolate Overkill.

I used a 4.5 qt (4.5 ltr) bowl.

Delicious Gluten Free Cooking 190 Chef Oonagh Williams 1. Break up cake between your fingers into quite small pieces which makes it easier for serving and eating. Put cake pieces into bowl. 2. Sprinkle with ¼ c (2 fl oz, 60 ml) Kahlúa or plain coffee if you want. Many recipes did this, but I didn’t find the cake and brownie needed the extra moisture, unless you want the kick of Kahlúa or coffee. 3. Spread half of chocolate custard over cake layer. 4. Spread first pint of heavy cream whipped with sugar, vanilla and xg on top of custard. 5. Sprinkle lightly or heavily with candy/small chocolate pieces. 6. Break up brownie between your fingers into quite small pieces which makes it easier for serving and eating. Put brownie pieces into bowl. 7. Sprinkle with ¼ c Kahlúa or plain coffee if you want 8. Spread remainder of chocolate custard on top of cream. 9. Sprinkle lightly or heavily with candy/small chocolate pieces. 10. Top with second pint of cream whipped with sugar, vanilla and xg on top of chocolate pieces. Save some cream if you want to pipe around outside of bowl. 11. I topped cream with semi sweet chocolate shards in the photo. I kept dessert refrigerated until we left for the party and transported it one hour’s drive away in the portable bag with several ice blocks jammed into bag. At the party I left dessert bowl in the portable bag on serving table outside, under a canopy until dessert time. Dessert was still nicely chilled and devoured and nobody knew it was gluten free. And this was summer time.

Delicious Gluten Free Cooking 191 Chef Oonagh Williams 26. Chocolate Fondue

When I lived in Switzerland, it was normal for people to be given wedding presents of a cheese fondue set (normally ceramic) and a beef fondue set of metal that could safely heat hot oil as well as a raclette set for melting individual portions of cheese to serve with cooked potatoes. I still have my cheese fondue set, actually a Le Creuset enameled cast iron, and my beef fondue set. It was all the rage at one time in England to give fondue parties. And when you went skiing in Austria, Germany or Switzerland, there was normally always a fondue party. If a lady dropped a piece of bread, meat or fruit in the cooking pot, she would have to kiss all the men. If a man dropped the food, he would have to drink a large quantity of beer. I remember one night in Austria, there was a huge glass boot full of beer that we had to pass one handed around the table and take a mouthful each. Growing up, our son used to like my making a cheese fondue for dinner with fresh crusty bread and a selection of vegetables to dip in the hot melted cheese. All before gfd of course.

This used to be the dessert my son made to bring to parties, before, during and after University.

4 bars of 3.52 oz/100g Toblerone milk chocolate (white or bittersweet are also available.) Toblerone says on their site that it is gluten free. 1/2 c (4 fl oz, 120ml) heavy cream or whipping cream ¼ cup (2 fl oz, 60 ml) liqueur such as Grand Marnier, brandy, rum, amaretto, kirsch, Kahlúa.

1. Put heavy cream in a 4 cup/1 ltr microwave safe bowl or small non stick pan. Heat cream in microwave or stove top until bubbles are showing around the edges. Add

Delicious Gluten Free Cooking 192 Chef Oonagh Williams chocolate, stirring well (on gentle heat on stove) until melted and well blended. Since Toblerone has both nuts and nougat, it often doesn't go totally smooth. 2. Stir in liqueur. 3. Serve in fondue pot or other ceramic pot over night light for dipping.

Use for dipping angel food cake, strawberries, melon, pineapple, orange slices or cherries. I find chocolate falls off banana slices and pound cake is too dense.

You can also put fruit on individual serving plates, spoon on chocolate sauce and eat with spoon, fork, and toothpick.

I noticed one Christmas that Rachel Ray used a jar of Nutella chocolate spread as the base for a chocolate fondue. Much as I love Nutella, I prefer Toblerone.

Delicious Gluten Free Cooking 193 Chef Oonagh Williams 27. Panna Cotta

This is an Italian dessert that translates as ‘cooked cream’. It is an eggless, chilled custard that is prepared in about 5 minutes, tastes truly sublime and would be suitable for a special Dinner i.e. Valentine dessert for you and your other half. It has a very rich flavor without being too rich or heavy to eat. Serve it alone or with a chocolate or raspberry sauce. It tastes like the best Ben and Jerry vanilla ice cream without the freeze.

¼ c (2 fl oz, 60 ml) cup water 1 envelope unflavored gelatin(e) (7g or ¼ oz weight – sold in bakery section by Knox in small, orange boxes of 5 or 6 envelopes.) 2 cups (1 pint/450 ml) carton) of heavy cream 6 tablespoons (90 ml) sugar 1-2 (5-10 ml) teaspoons gluten free, real vanilla extract

1. Sprinkle the contents of the gelatin packet over the quarter cup of water in a small saucepan. Stir in. The gelatin will look like a thick paste as it mixes with the liquid. Dry it looks like fine sand. Stand for 5 minutes. Then gently microwave the mix, until the gelatin totally dissolves. This can take only 10-20 seconds depending on power of your microwave. It is very important to ensure the gelatin totally dissolves otherwise you will not have a totally smooth custard. It will have chewy bits in it. 2. Add the 2 cups heavy cream, sugar and 1 teaspoon vanilla extract to the saucepan containing the mix, slowly heat until the sugar is dissolved. There is no need to boil. 3. Taste a teaspoon of the mixture and decide if you want to add 1-2 tablespoons more sugar or the second teaspoon of vanilla extract.

Delicious Gluten Free Cooking 194 Chef Oonagh Williams 4. Moisten a small piece of paper towel with a tasteless oil (not olive, sesame, peanut oil etc) and wipe the oil around the inside of four ½ cup (4 fl oz, 120 ml) ramekins, cocotte dishes or custard cups. You could even use regularly shaped tea cups as molds if you don’t own ramekins etc. Wal-Mart, Target and kitchen stores sell both custard cups and ramekins varying widely in prices depending on brand and what material they are made of. Stand the ramekins in a dish such as a 9”/23 cm pie plate. 5. Use a half cup (4 fl oz, 120 ml) measure to carefully ladle custard into the ramekins. Leave to cool, then refrigerate for at least 4 hours. Once the custard is set firm like any gelatin mold, run around the inside edge with a thin knife to loosen the custard and then invert onto individual small serving plates and shake to loosen. You can also stand the custards in hot water reaching about half way up the sides for 10 seconds to loosen the custard before turning out. 6. Serve as they are or finish with fresh fruit, fruit sauce or fresh (not Hershey) chocolate sauce. Options; I have tried making these by adding 4 teaspoons of liqueur to the total custard quantity (that is 1 teaspoon per individual cup) but I really prefer the simple flavor of vanilla. You can try adding 1 teaspoon of liqueur to one ramekin and see what you like. I have tried Grand Marnier and Kahlúa, as well as lemon zest but I still prefer plain vanilla. My husband wanted more than 1 teaspoon of Kahlúa in his. You make the decision. You can also use a vanilla bean instead of vanilla extract but at $6 for a single bean in the supermarket I didn’t think many people would buy one.

I have also made these with Sodelicious (coconut base) gluten free, dairy free creamer from the dairy case. I've made it with their vanilla and hazelnut varieties. They are good, for people that have to be dairy free they are wonderful, but they do not have the same depth of flavor as with cream. BUT served with this fruit sauce most people would happily eat them and a huge saving in fat calories and cholesterol.

Raspberry/Fruit Sauce 1 x 12 - 16oz (350-500 g) bag mixed berries or single berry ½ c (4 fl oz, 120 ml)water ½ cup (4 oz, 125 g) white sugar or 1/3 c (2 oz, 120g) packed light brown sugar Optional: 2 tablespoons (30ml) Amaretto (almond), Kirsch (cherry) or Chambord (raspberry) liqueur if you can tolerate them.

1. Mix water and sugar in a non stick 1 quart saucepan. Bring to a boil, stirring to dissolve sugar and cook over a medium flame for about 3-5 minutes until liquid is slightly thickened. 2. Add contents of bag of fruit – no need to thaw. Cook over a low heat until fruit breaks up, releases juices and soften, 5-10 minutes. Add liqueur and simmer for 1-2 more minutes. Taste and add more sugar if required. 3. Serve warm or cold. This sauce keeps under refrigeration for about a week. It is great with waffles and pancakes, pound cake, ice cream etc.

Delicious Gluten Free Cooking 195 Chef Oonagh Williams 28. Ladyfingers

Also known as fatless sponge cake in UK. Used for Tiramisu and other desserts. Makes about 24.

The regular flour ladyfinger recipe came from my friend Cheryl Emerson, pastry chef instructor at Milford High School Culinary Arts Dept. I added vanilla as Jacques Pepin’s recipe did and some baking powder for extra lift which is also in ingredients for packet of SBI regular flour, soft ladyfingers you can get in the store. Go to SBILadyfingers.com for loads of recipes using ladyfingers. Mainly real ingredients, so apart from ladyfingers the recipes should be gluten free, but double check

2 large eggs, separated ¼ c, 60 ml powdered sugar ¼ c (60 ml, 60 g) granulated sugar - superfine if you have it, or grind granulated a bit finer in food processor. But it works with ordinary granulated sugar. Scant ½ c (2 oz, 55g) GF flour or GF cornstarch (I use ½ c less 1 Tbsp-15ml) ½ tsp (3 ml) GF vanilla extract pinch of salt ½ tsp (3 ml) baking powder No xanthan gum needed

1. Preheat oven to 350°F, 180°C, line baking sheet with parchment (greaseproof) paper or non stick liner. Get out pastry piping bag with a ½ inch (1 cm) plain piping tube. You can also use large Ziploc bag with corner cut off to make ½ inch opening. 2. In totally grease free bowl whisk egg whites until they are stiff. Add half of the granulated sugar and whisk until stiff again. Fold in remaining half of granulated sugar. 3. In separate bowl, whisk egg yolks, powdered sugar, vanilla and salt until thick and creamy and lighter colored. About 4 minutes. The color will not be the normal vibrant yellow to start due to browning color caused by vanilla extract. If you have vanilla sugar you could use that instead. Also the color will not be as creamy white once whisked due to browning color caused by vanilla extract. 4. Gently fold egg yolk mix into egg white mix, taking care not to deflate. Use a large stainless steel spoon and fold in figure of eight motion. Do not over mix since you will be adding flour mix. 4. Mix together flour and baking powder and sift (preferably but not always possible with some GF flour mixes) onto egg mix and gently fold in, scrape down sides gently with spatula and reach to bottom of bowl with spatula so everything is mixed in, but still keeping fluffiness. This is not a time to beat vigorously. 5. Gently spoon mix into piping bag and pipe roughly 3” (7.5 cm) long fingers onto lined sheet, leaving about 2” (5 cm) between each finger. Bake in 350° oven for about 10 minutes until risen, rounded and light golden brown. Lift up a ladyfinger to check how well cooked bottom is. Remove from oven and let cool before you try to remove ladyfingers from baking sheet. These are soft ladyfingers. For Crispy/dry ladyfingers,

Delicious Gluten Free Cooking 196 Chef Oonagh Williams cook additional 5-10 minutes taking care that they do not get too brown. Crush dry ladyfingers and use as cookie crumb crust, or instead of vanilla wafers for rum balls or individual cheesecakes in muffin cups. Option: Grease and bottom line a 9” (23 cm) cake pan, gently spoon batter in and bake at 350° for about 20 minutes, until well risen, nice light golden brown and softly firm to the touch.

Delicious Gluten Free Cooking 197 Chef Oonagh Williams 29. English Sherry Trifle

English Sherry Trifle is traditionally made at Christmas (along with other desserts such as mince meat (fruit not beef) pies and Christmas cake) and it’s the introduction for many children to sherry. Stories are told (and I don’t know if they are urban legends) of children getting drunk on the sherry liberally lacing the trifle. Many of the old recipes use just sherry and the juice from fruit to moisten the cake base and no fruit flavored gelatin (known as jelly in England), so it could be quite intoxicating.

There are also what I think of as two versions of the trifle. One is the everyday trifle made from bought Swiss roll (jelly roll), canned or frozen fruit, fruit gelatin (jelly) and sherry, packet mix custard (Birds custard) and then cream. Made very quickly. The other version is fresh cake, fresh fruit, fruit juices and sherry, freshly made custard (crème anglaise) and cream. More time consuming and requiring more skills. They are both superb but different and I confess to a weakness for the everyday trifle. I suppose it’s more of a comfort food and I like it even though it does use bought ingredients. Now, in gluten free days, I make my own cake for the base but can then choose between everyday or special version.

The photo shows the trifle I made for Labor Day party where all the regular wheat eaters came back for seconds. And even now with gluten free, they all want to know what I

Delicious Gluten Free Cooking 198 Chef Oonagh Williams made for a party. At a family funeral recently I made my GF fastest fudge cake with chocolate ganache and it was eaten in preference to the regular flour cakes and pastries bought in the store.

For a trifle to fill about an 8 cup (2 ltr) decorative bowl for about 12 normal size portions. You can also make individual trifles by putting cake into decorative small, real or disposable glasses of about 1 cup (8oz, 240 ml) capacity and by adding all the ingredients in layers to the glasses. You must remember to push moistened cake down into individual glasses to make enough space for rest of ingredients.

2 egg my ladyfinger/Sponge cake recipe cooked in 8x8 (20x20 cm) pan to be like English trifle sponges. Strawberry jam or Seedless raspberry jam depending on fruit chosen 1lb (500g) container of frozen strawberries or raspberries, (normally only 12 oz (375g) of raspberries is sold), thawed. They can also be used straight from frozen. 1 x 4 serving packet strawberry or raspberry gelatin (strawberry jelly like Rowntrees). 1/3c (2+1/2 fl oz, 80ml) sherry - I buy Taylor’s Golden Sherry at about $8 for 1.5 liter in both supermarket and liquor store. I use it for many different recipes. Smaller bottles are available. Or 1/3c Raspberry liqueur. Custard: 4 large eggs (or 6 egg yolks-richer flavor, more yellowy color) 3 c (24 fl oz, 700 ml) half and half (don’t bother with lower fat milk, it’s not worth your effort) 1 tbsp (15 ml) GF vanilla extract 1/2 c sugar (4 oz, 115 g) 2 tbsp (30 ml) GF cornstarch pinch of salt fresh nutmeg grated. Garnish: 1 c (8 fl oz, 240ml) heavy or whipping cream 1 tbsp (30ml) confectioners’ sugar 1 tsp (5 ml) GF vanilla extract grated chocolate, maraschino cherries, and toasted almonds - optional

1. Choose an attractive glass bowl of about 8 cup/ 2 litre capacity. Cut cake into 8 pieces, cut each piece in half and spread with jam, then make two halves into a sandwich. Arrange cake/jam squares in base of bowl to fit tightly. Cut any left over cake into smaller pieces and lay around sides of bowl. 2. Pour powdered gelatin(e) into heat proof 4 cup (1 ltr) jug or bowl and add 1 cup (8 fl oz, 240ml) of boiling water. Remember both gelatin and fruit stain badly. Stir well until gelatin is totally dissolved. Add strawberries/raspberries to hot gelatin. The juice from the fruit will make up the additional water normally added. Add the sherry or raspberry liquor.

Delicious Gluten Free Cooking 199 Chef Oonagh Williams 3. Gently but quickly pour gelatin/jelly and fruit over cake, ensuring every piece of cake is saturated by mix. Gently push the cake down with spoon or fork so that any cake around edges of bowl is pushed down to the same level as all the cake. Spread fruit out so that it is distributed evenly on top of the cake. Leave to set. It should set quite quickly due to cold fruit. 5.Custard: Heat the half and half in a small saucepan up to boiling point. While it’s heating, mix eggs, cornstarch, sugar and vanilla together in 4 cup/1 ltr heat proof jug. Pour hot milk onto egg mix, whisking all the time, then pour back into pan, stirring all the time. Heat over a very low heat, stirring all the time until sauce has thickened. This should only take a minute or two. If custard starts looking grainy, stop and stir really well, the lumps should disappear, if they don’t, use an immersion blender to get rid of lumps. Stir in pinch of fresh, ground nutmeg. Pour over cake base once gelatin is set. Don’t make custard before gelatin is set as custard will develop a skin on top with cooling. You can also try using Jell-O cooked vanilla pudding if you can tolerate it. Or British Bird’s custard, a cousin in England says it is meant to be gluten free. Your choice. 6.Whisk cream, sugar and vanilla together until stiff, and spread or pipe on top of custard once custard has cooled and set. Garnish with toasted almonds, and/or chocolate. In England it is also traditional to use Maraschino or glacé cherries as a garnish on the cream rosettes.

Delicious Gluten Free Cooking 200 Chef Oonagh Williams 30. Quick Tiramisu

easily 8-9 generous portions photo of strawberry tiramisu topped with GF almond cookies, flavored with amaretto liqueur. Watch me make this on NH’s ABC Channel 9’s Cooks Corner on Friday 16 December 2011 during the noon time news. http://www.youtube.com/watch?v=SqQXKyNpmMA

Classic Tiramisu is normally made with hard sponge fingers known as Ladyfingers or Savoiardi biscuits in the US and as Boudoir biscuits in UK. Some variations call for making a thin whisked sponge cut into two layers to fit the serving bowl. Additionally the classic recipe calls for whisked raw eggs to enrich the mascarpone cheese layer. Obviously this is not very acceptable to most people. I had noticed in the stores, small custard cup size plastic cups of tiramisu at a disgraceful price. So I decided to take my mascarpone filling and go from there. Mascarpone is a high fat, double cream cheese that is slightly sweet, and rich in both taste and texture. It is highly perishable so it is rare to find imported. It needs to be treated carefully since it is not as stable as Philadelphia cream cheese.

1 x my recipe for soft ladyfingers. You will have some left over. ¾ c (6 fl oz, 180ml) strong coffee. Fresh or instant (2 tsp instant coffee to ¾ cup hot water) 3 tbsp (45ml)sugar

Delicious Gluten Free Cooking 201 Chef Oonagh Williams ¼ c (4 tbsp, 60 ml) coffee liqueur (Kahlúa) or sweet marsala 1 lb (500g) of Mascarpone cheese at room temperature (normally domestic, available in ½ lb tubs in specialist cheese section (Bel Gioioso brand) of store ranging from $4-$8 per lb for the same brand, so shop around and watch for date stamp). My market costs $3.00 per half pound, elsewhere $4+ per half pound. ¼ c, 60 ml powdered sugar 1 c ( 8 fl oz, 240ml)liquid heavy or whipping cream (known as double cream in UK) 2 tbsp (30ml) coffee liqueur - called Kahlúa or Tia Maria about 2 tbsp (30ml) cocoa powder

Using decorative bowl. Traditional square dish instructions below. 1. Choose a 6-8c (1+1/2-2 ltr) attractive serving bowl that is wide and shallow (nice vegetable serving dish will do) 2. Put a layer of soft ladyfingers in bottom of bowl and arrange more ladyfingers standing up against the sides of the bowl like flower petals. Normally rounded side out. 3. Dissolve instant coffee and sugar in hot water or add sugar to made hot coffee. Add liqueur. Taste and see if you want more liqueur or sugar. 4. Spoon/drizzle coffee mix onto lady fingers until they are completely saturated and no longer white looking. Coffee might pool at bottom of bowl, so rotate bowl so fingers absorb more coffee liquid. 5. In a 4 c (1 ltr) mixing bowl, whisk 1c (8 fl oz, 240 ml) cream, ¼ c, 60 ml sugar, and 2 tbsp, 30 ml liqueur until stiff. 6. In separate bowl, gently stir mascarpone with a spatula to soften it. Add cream mix and gently fold into mascarpone until blended. Taste and see if you want more sugar as you don’t want to be eating tasteless cream cheese. I find that at this stage I sometimes add up to ¼ cup (2 fl oz, 60 ml) of liquid heavy or whipping cream to soften the cream/cheese mix more without making it runny. 7. Gently spoon cheese mix into bowl and smooth top. 8. Take one piece of clean computer paper and cut into long ½” (1 cm) wide strips. Place the paper in parallel lines about 1” (2.5 cm)apart on top of cream cheese. I like to make lines on the diagonal across corners of dish, not in line with the edges. Press the paper slightly into cheese at edges if it won’t stay. Place more strips of paper at almost right angles on top of the first row of paper. Look and see what looks most attractive to you. You are aiming for a lattice work of paper with cheese mix showing through, including at the edges. 9. Place cocoa powder in a fine strainer/sieve(tea strainer is great) and gently tap or stir cocoa to fall onto the open portions of cheese – so you are filling in the gaps with a fine dusting not thick mounds. 10. Carefully lift the cocoa covered paper strips and discard. The bowl should now have little diamonds or squares of cocoa powder alternating with white squares or diamonds. 11. Preferably chill for a few hours to allow flavors to mellow. 12. You can finish dessert with cream piped around edges and ‘scattered’ on open sections of top. Dust with grated chocolate or chocolate curls.

Delicious Gluten Free Cooking 202 Chef Oonagh Williams This is very rich so only give small portions. Coffee and liqueur is probably too much for most children.

Traditional way using an 8 x 8 dish (20 x 20cm). Kahlúa syrup topped with cake layer, more syrup so ladyfingers are saturated, cheese layer, moistened cake layer, cheese layer, top with cocoa. For these two layers of ladyfingers, use 1+1/4 cups (10floz,300ml) coffee (4 tsp (20 ml) of instant coffee -ordinary Folgers) 6 tbsp (90ml) sugar but same ¼ c (2 fl oz, 60 ml) Kahlúa.

Delicious Gluten Free Cooking 203 Chef Oonagh Williams 11. APPENDIX – Resources 1. Medications for the Gluten sensitive Please double check that any over the counter medications or prescription medications are gluten free. WWW.glutenfreedrugs.com. I discovered that when I picked up pharmacy brand of lactase tablets for Thanksgiving and Christmas, my joint pains got awful. I thought it was just holidays, perhaps contamination, some cheating. NO it was the lactase tablets that were not gluten free. How difficult is it for them to label as not containing sugar, yeast, gluten etc as so many OTC do and they are a pharmaceutical company.

As of January 2013 I have written 2 years of a monthly recipe column for the National Foundation for Celiac Awareness at www.celiacentral.org. More of my recipes in full without their editing can be found at my blog www.royaltemptations.com/blog. http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001280/ U.S. Library of Health – Worlds largest medical library http://www.mayoclinic.com/health/celiac-disease/DS00319 Mayo Clinic http://www.wikipedia.org/wiki/Coeliac_disease http://www.celiac.org Celiac Disease Foundation www.celiac.com http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/ National Digestive Diseases Information Clearinghouse (NDDIC) http://kidshealth.org/teen/diseases_conditions/digestive/celiac.html http://celiacdisease.about.com/ http://www.glutenfree.com/index.cfm/celiacdiseaseinformation http://www.cureceliacdisease.org/living-with-celiac/guide/symptoms University of Chicago Celiac Disease Center http://www.bidmc.org/en/Centers-and-Departments/Departments/Digestive-Disease- Center/Celiac-Center.aspx Beth Israel Deaconess Medical Center, Boston, Ma -celiac department

Delicious Gluten Free Cooking 204 Chef Oonagh Williams http://www.celiacdiseasecenter.org Columbia University Celiac Center, Dr. Peter Green

Tricia Thompson of www.glutenfreewatchdog.com and www.glutenfreedietitian.com/tricia_thompson http://www.massgeneral.org THE UNIVERSITY OF MARYLAND CENTER FOR CELIAC RESEARCH The Center for Celiac Research (CFCR) is moving! As of January 7, 2013, CFCR will join Mass General Hospital (Mass General) in Boston. The CFCR will also work in partnership with the Celiac Center at Beth Israel Deaconess Medical Center (BIDMC) in Boston. Dr. Alessio Fasano http://www.glutenfreechecklist.com “The Checklist People consist of a team of individuals that provide consumers with a shopping list, or checklist of the best products by category for specific food allergies. The Checklist People built this site specifically with the consumer in mind. The entire website is free to consumers. The goal of our company is to eliminate food and money waste for consumers. It can be very time consuming and expensive for consumers to research or label read, to find out which products are gluten-free. When it comes to gluten free food products consumers have many choices. However, many have a less than desirable taste and can be very expensive.” Free. http://www.glutensolutions.com/ - gluten free grocery. http://www.csaceliacs.info/ - Celiac Sprue Association http://www.celiac.ca/ - Canadian Celiac Association http://www.coeliac.org.uk/ English Coeliac Association – different recipes, different perspective. http://www.celiactravel.com/celiac-societies/ Worldwide Celiac/Coeliac societies, travel, forum, plus non English speaking. www.kingarthurflour.com Range of gluten free mixes, products, recipes. Gorgeous shop and classroom in Vermont. http://www.bobsredmill.com/ Range of flours, grains, and packet mixes labeled gluten free. http://www.pamelasproducts.com

Delicious Gluten Free Cooking 205 Chef Oonagh Williams Wide range of gluten free baking mixes as well as readymade cookies etc. My son has the individual pancake mix and individual brownie mix which are ideal for singles or college dorms. He also uses their GF bread mix in his Cuisinart bread machine. http://www.foodphilosopher.com/ - Annalise Roberts author of Gluten Free Baking Classics http://www.authenticfoods.com/ www.Penzeys.com. Penzeys Spices at 1293 Mass Ave in Arlington. Penzeys is a web store and thankfully, now a physical store in Arlington where I buy a lot of my herbs, spices and extracts. I also find their catalog a great teaching aid for my classes. The catalog spells out different types of cinnamons, chilis etc, where they buy them from with stories and photos and lots of recipes. Some of my favorite products are their gluten free almond extract, ground chipotle and adobe powders and best of all, their smoked paprika. Virtually any herb or spice you need or want is available through them. This includes their own blend of a wide variety of seasonings from regular American BBQ blends, through chili, curry, Asian and herb blends, many now salt free. For any foodie, a trip to any Penzeys store is a delight and an inspiration. They have open jars of all their products so you can smell them, plus recipe cards to help. You can buy the spices etc either in sealed bags or jars, and also empty glass jars for your own use. Unfortunately they do not label anything gluten free or state it on the web site and just say they have a 'kitchen' on the premises. Not very helpful, probably just ignorance. So far no one’s had a problem with their products, and I use their almond extract all the time, but your choice.

Dr. Stephen Wangen, author of 'Healthier without Wheat' at www.HealthierwithoutWheat.com

Dr Vikki Petersen - www.glutendoctors.blogspot.com

Bette Hagman author of Gluten Free Gourmet and other books, now deceased. In my opinion one of the pioneers of gluten free recipes.

Www.Amazon.com has amazing grocery section with good prices and convenient.

Check out your local supermarkets and Health Food Stores. Many of them have nutritionists that are willing to give you a free tour of the store and show you products. Unfortunately there is no guarantee that they have tried these gluten free products themselves - they could still taste awful.

2. Topical reactions I'm sure you've read or heard Doctor's saying that you can only get a gluten reaction by ingesting gluten – normally meaning eating or drinking. They have said it's possible to get a reaction from gluten containing hairspray, shampoo or lipstick because they could

Delicious Gluten Free Cooking 206 Chef Oonagh Williams also be ingested. I've already said that arthritis/joint pain is my major reaction apart from period pains. A couple of years ago the pain in my fingers was getting so bad that by the end of the day with creating new recipes, cleaning up after and then typing into the computer the pain in my hands was horrendous. Then I noticed wheat germ in both the cream I would put on my body after the shower as well as each time I washed my hands. I went to Melaleuca's Renew cream and hand wash and pain went away. Sometime later I changed shampoos, pain came back, went to Melaleuca Sei Bella shampoo beauty range and pain went away. So I continue to use many Melaleuca products. They have over 200 gluten free products out of about 400 products. All American made, non toxic, no safety caps on cleansers. High quality face and beauty range but at drug store prices. I have also spoken to lots of people that get a topical reaction. The Melaleuca Renew cream even healed the chicken pox rash without scarring, almost immediately. Talk to me if you want to know more.

Delicious Gluten Free Cooking 207 Chef Oonagh Williams 3. Author's Bio

British Born, Independent, Award Winning, Chef/Instructor Oonagh Williams has a culinary arts degree and trained in London and Switzerland. Based in New Hampshire, her 26-year-old son was diagnosed gluten and lactose intolerant 4 years ago with no previous symptoms. Chef Oonagh has always cooked from scratch with real ingredients, so it was only baked goods that she generally needed to adapt to gluten free. Chef Oonagh follows a gluten free diet, and only buys regular flour bread and cereal for her husband. Chef Oonagh gives presentations and classes on gluten free cooking and living, teaches a variety of gluten free (and other food allergy) cooking classes, consults and guides people in adapting to a gluten free lifestyle, caters gluten free parties, and writes for various publications.

There has been a lot said about the differences between having Celiac disease, non-celiac gluten sensitivity, gluten intolerance, gluten allergy, gluten sensitivity. I just say you need to follow a gluten free diet regardless. From all my students, clients, all the talks I give etc, I know there is a huge difference in symptoms, reactions, tolerances, and what works for one doesn't always work for another. What was right 5 and 10 years ago is now wrong. Your best action is to educate yourself as widely as you can.

Chef Oonagh taught regular flour International Cooking Made Easy Classes for 10 years. Chef Oonagh also presented public Lithuanian cooking demos for 10 years. Chef Oonagh spent a month at Vilnius University, the Capital of Lithuania, studying Lithuanian and researching the food and culture. Then gave a presentation on current day Lithuania on her return.

Chef Oonagh appears most months on the local New Hampshire ABC TV station WMUR as the featured chef.

‘Like’ her at Gluten Free Cooking with Oonagh on Facebook where she posts product reviews, recipes, articles, answers questions as well as links to clips from her television appearances. The dishes demonstrated in the last 3 years on the television, have all been either naturally gluten free or adapted to be gluten free.

Delicious Gluten Free Cooking 208 Chef Oonagh Williams Chef Oonagh has written a monthly recipe column for the National Foundation for Celiac Awareness since January 2011. Chef Oonagh also made some of these recipes during her regular appearances on NH's ABC WMUR's Cooks Corner and you can click from the recipe to the video.

Chef Oonagh also teaches private and public gluten free cooking classes featuring recipes requested by her students. From easy Spanish Rice to made from scratch gluten free ladyfingers made into a delicious Tiramisu.

Many of Chef Oonagh's students and clients are not just gluten free. Chef Oonagh has helped people who need to be lactose free, dairy free, egg free, yeast free, soy free, apple, pear and banana free, rice free, corn free -the list goes on. As a chef with a deep understanding of food and the ability to fully understand food labels, Chef Oonagh has helped numerous people with their food intolerances. She has also helped them to cook for themselves and their families, and realize there is life after a diagnosis of 'you have to follow a gluten free diet'. Contact Chef Oonagh for help on cooking tasty gluten free foods as well as avoiding other foods you can't tolerate. Chef Oonagh has a cousin with CD who is 'everything free' almost, so Chef Oonagh creates recipes that she would also enjoy and could safely eat.

Chef Oonagh feels strongly that anything gluten free has to taste as good as any gluten filled recipe and frequently says that 'my six foot four baby would soon tell me if it wasn't any good, my husband is far politer'.

Chef Oonagh has given frequent presentations and demos on gluten free foods to a wide variety of Celiac groups, libraries, and business organizations. Ask your local library or business organization if they are interested in Chef Oonagh giving a talk.

Chef Oonagh has been interviewed by various magazines and newspapers, and has given multiple radio interviews.

Chef Oonagh also partners with Melaleuca, an American company since 1985 that makes eco friendly, green products, made in America. More importantly, over 200 of over 400 of Melaleuca products are gluten free, including household cleansers, vitamins, and face and hair beauty products. Contact Chef Oonagh for advice on Melaleuca products.

Delicious Gluten Free Cooking 209 Chef Oonagh Williams