GF Fish and Chips

Oh my goodness! These were just delicious.

Vegetable oil, for deep frying (I use rice bran oil)
3 large potatoes (we used pontiacs)
1/2 cup potato starch
1 1/2 cup rice flour
1 Tbsp sugar
1 tsp baking powder
3 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper
1 can soda water
1 large egg, lightly beaten
1 1/2 lbs of fish cut into wedges (we used halibut and salmon)
1/2 cup rice flour in a plastic bag (for dredging the fish)

Heat 3 inches of oil in a heavy pot or deep fryer to 325 F.
Cut the potatoes into fries and cook them about 3 minutes. They aren't done yet! Put the fries on a plate lined with paper towels in a warm oven as you go.
When all the potatoes are cooked, heat the fryer to 375 F.
In a large mixing bowl, combine the dry ingredient, add the beaten egg and soda water and whisk until smooth. Put the  Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Dredge the fish pieces in the rice flour and then just before you drop them carefully in the hot oil, you dip them into the batter.
Starting with potatoes, fry them in batches. Potatoes take just 2 or 3 minutes to be crisp and brown. The fish will take about 4 minutes, turning once.
Remove to a plate lined with paper towels, season lightly with salt.
These are really good with homemade tartar sauce. Just mix 1/2 cup mayo with 1/4 cup sweet relish (I will have to post the one I made with no onion) and 1 Tbsp lemon juice. 

Pasta with Smoked Salmon

We are always searching for ways to use local food to make fabulous meals. This recipe turned out even better than we expected. So delicious!

340 gram pkg Mrs Leepers corn spaghetti
1/2 cup nice olive oil
1 tsp dried hot peppers (I used our chilies)
1/4 cup capers (Nasturtium seed caper recipe)
1/4 cup pickled hot peppers, chopped (recipe)
2 Tbsp lemon juice
2 cups chopped spinach or arugula
1/2 lb smoked salmon (recipe)

Start the pasta in a pot with plenty of water, salt and a splash of oil, stirring frequently at first to keep it from sticking together.
Chop the pickled peppers into small chunks, the greens into strips and the salmon into bite-sized pieces and put into a big bowl. 
Meanwhile, warm the olive oil in a small pan and add the dried peppers. Before the oil starts smoking, remove from heat and add the capers.
When the pasta is cooked, drain, rinse and put it into the big bowl. Toss with the heated oil ingredients, lemon juice, salt and pepper.
I also served mine with a bit of freshly grated Parmesan cheese, the only ingredient that is not on the Low FODMaP diet. 

Slow baked and smoked

Last night I threw a little pot luck dinner and decided, once again, to experiment on my friends. We were fourteen people and it was an entirely gluten-free meal and mostly followed the Low FODMAPs diet that Will is following.
The main dish I made was sockeye salmon, slow roasted in my new smoker. It was amazing. I am very fortunate to have won a Bradley digital smoker at a fund-raiser, so the instructions will need to be changed to match your smoker.

Slow Baked Smoked Salmon

Salmon fillets (deboned)
Brown sugar (I prefer the darker Demerara Sugar)
Gluten-free soy sauce
Freshly grated ginger

Lay the salmon in glass tray in a single layer. Cover the salmon with about 1/4 inch of demerara  sugar packed down slightly. Sprinkle with soy sauce and finely grate fresh ginger over the fish. Let stand in the fridge for a couple hours more or less.
Remove the fillets to a rack, (the sugar will have melted into the soy sauce) and let them dry out slightly.
I pre-warmed the element the wood chips would be on, and then placed the salmon in the smoker on the racks. Cold smoke with mesquite smoke for an hour and then heat the smoker oven to 220F. Stop adding wood chips and let the salmon slow cook for 45 minutes.

Next time I am going with lemon, salt & pepper. I'll let you know how it goes!

GF carrot raisin bread

Eating gluten-free doesn't mean eating tasteless store-bought cardboard masquerading as "bread"! I have had it with the offerings of most companies, especially now that Will is on the low FODMaPs diet, there isn't a single one that is safe for us both.
Luckily, there is hope! This recipe came after a number of experiments to make a tasty raisin bread with a good crumb. Delicious warm from the oven. Good in the toaster on the second day, if it lasts that long! 

GF Carrot Raisin Bread

1 cup brown rice flour
1 cup white rice flour
1 cup tapioca starch
1 cup corn starch
1 Tbsp potato FLOUR (not starch)
1 Tbsp xanthan gum
2 tsp salt
1 Tbsp cinnamon

1 cup warm water, 110F
2 tsp yeast
1 tsp sugar

3 large eggs
1/3 cup butter
2 tsp vinegar
1/2 cup dark brown sugar

1 cup lactose-free milk (or substitute) heated to 110F

1 cup shredded carrot
1 cup raisins

Line 2 8" bread pans with parchment paper.
Mix dry ingredients in a bowl. Set aside.
Mix warm water with sugar. Add yeast, stir and set aside to get puffy.
Start heating the milk.
In a mixing bowl of a heavy duty mixer place eggs, butter, vinegar & brown sugar. Mix until blended and the butter is chunky.
Add half the dry ingredients and mix until just blended. Add the rest of the bowl of dry ingredients. Mix another 30 seconds or so.
Slowly add the warmed milk as you mix. Next slowly add the yeast mixture, mixing. It will be about as thick as cake batter. Scrape down the sides of the mixer as you go. Turn up the mixer to a medium high speed for about 4 minutes. Stir in the shredded carrots and the raisins.
Spoon dough into the prepared pans. Set aside in a warm place for about an hour. When the dough is risen preheat the oven to 375F.
Place pans in oven and bake for 50 - 55 minutes or until the bread's internal temperature reaches 200F with an instant-read thermometer.
Let bread cool a few minutes in the pans before cooling on a rack.