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    American Gluten Free
    American Gluten Free
    American Gluten Free
    Ebook321 pages1 hour

    American Gluten Free

    By Autumn Beaudreault

    ()

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    About this ebook

    American Gluten Free is the perfect way to feed a family on a budget with treats like fried chicken, egg rolls, onion rings, waffles and cornbread. Need a special dish? Celebrate the holidays with green bean casserole and butternut squash with bacon and cranberries. Allergic to soy or dairy? I’ve got you covered with easy to find, inexpensive ingredients.

    From tacos and quick breads to gluten free sandwich bread, discover how familiar and comforting American Gluten Free can be.

    LanguageEnglish
    PublisherAutumn Dawn
    Release dateOct 22, 2015
    ISBN9781311390530
    American Gluten Free

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      Book preview

      American Gluten Free - Autumn Beaudreault

      American Gluten Free

      Copyright 2015 Autumn Beaudreault

      Published by Autumn Beaudreault at Smashwords

      Cover Art: Gabby Beaudreault

      Find out more about upcoming releases: autumndawnbooks.com

      Sneak peeks of works in progress: authorautumndawn.blogspot.com

      Smashwords Edition License Notes

      This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your enjoyment only, then please return to Smashwords.com or your favorite retailer and purchase your own copy. Thank you for respecting the hard work of this author.

      Table of Contents

      Introduction

      Chapter 1: Gluten free baking

      Gluten free flour defined

      Making bean flour edible in the microwave

      How do I make this stupid stuff stick?

      Replacing Dairy

      Chapter 2: American Gluten Free Flour Mix

      American Gluten Free Flour Mix

      American Gluten Free Four Mix 2

      Chapter 3: Breads, ha!

      Basic Bread

      Cinnamon Bread

      Herb Bread

      Rye Bread

      Banana Bread

      Waffle Bread

      Italian Waffle Sandwich Bread

      Rye Waffle Sandwich Bread

      Sourdough Pancakes

      Crepes

      Cornbread

      Fried Breads

      Garlic Bread Sticks

      Tortillas

      Chapter 4: Breakfast

      Pancakes

      Waffles

      French Toast

      Homemade Maple Syrup

      Berry Clafoutis

      Apple or Pear Crisp

      Breakfast Burritos

      Sage Breakfast Sausage

      Eggs & Shredded Spam

      Sausage Gravy (SOS)

      Tuna on Toast

      6 ½ Minutes, Soft-Cooked Eggs

      Hard Boiled Eggs

      Waffled Hash Browns

      Hash Browns (Potato Cakes)

      Diced Potatoes with Onions (and Peppers)

      Toads in a Hole

      Corn Porridge (Hot Corn Cereal)

      Hot Cream of Rice

      Breakfast Casseroles

      French Toast Casserole

      Quiche

      Strata

      Sausage and Hash Brown Casserole

      Smoothies

      Fruit Smoothie

      Chocolate Smoothie

      Vanilla Pear Smoothie

      Daiquiri Smoothie

      Honeydew Smoothie

      Cantaloupe Smoothie

      Pumpkin Fruit Smoothie

      Chapter 5: Sandwiches & Salads

      Sandwiches

      Chicken & Waffles

      Buffalo Chicken w Ranch

      Sloppy Joe

      Egg Salad

      Chicken Salad

      Pulled Pork

      Brisket w Siracha Mayo & Turmeric Pickled Onion

      Waffle Burger

      Waffle Bratwurst with the Works

      Apple Bacon Waffle Sandwich

      Salads

      Potato Salad

      Chicken Cabbage Salad

      Blueberry Salad

      Thai Cucumber Salad

      Broccoli Salad

      Chicken Grape Salad

      German Potato Salad

      Spinach Salad

      Chicken Curry Salad with Cranberries

      Italian Bread Salad

      Three Bean Salad

      Mango Spinach Pasta Salad

      Chapter 6: Savory Snacks & Dips

      Popcorn

      *Blackberry balsamic with pepper

      *Dill & Onion

      *Ranch

      *BBQ

      Microwave Popcorn Bags

      Ranch Chips

      Eggplant Dip

      Artichoke (Kale-Spinach) Pesto

      Spinach Dip

      Salsa

      Bean Dip

      Hummus

      Shrimp with Cocktail Sauce

      Buffalo Wing Dip

      Craisns (Dried Sweet Cranberries)

      Apples with Peanut Butter

      Deviled Eggs

      Chapter 7: Veggies, Fried if Possible

      Batter Fried Veggies

      * okra, green beans, zucchini sticks

      * mushrooms

      * green chilies with lime and garlic

      *onion petals & rings

      * potato fries and chips

      Mojos

      Fried Green Tomatoes

      Fried Okra w Cornmeal n Onions

      Crispy Sweet Potato Fries

      Microwave Sweet Corn

      Green Bean Casserole

      Scalloped Potatoes

      Bacon Chard

      Sweet Potatoes and Gravy w Green Beans

      Sweet Potato Rounds

      Holiday Sweet Potatoes

      Sautéed Zucchini n Peppers in Bacon Fat

      Oven Fries

      Boston Baked Beans

      Roasted Turnips with Bacon and Balsamic Vinegar

      Skillet-Roasted Carrots and Parsnips

      Maple-Rosemary Skillet Roasted Carrots

      Roasted Brussels Sprouts

      Roasted Butternut with Bacon and Cranberries

      Cranberry sauce

      Orange-Cranberry Rice Pilaf

      Tex-Mex Rice

      Chapter 8: Soups & Stews

      McGuire’s Irish Stew

      Thai Green Curry Chicken Stew

      Portuguese Potato and Kale (or Bok Choi) Soup

      Borscht

      U.S. Senate Bean Soup

      Scandinavian Brown Cabbage Soup

      Thai Chicken Curry Rice Soup

      Tomato Basil or Dill

      Cream of Celery

      Creamy Potato

      Split Pea

      Miso Soup

      Hot & Sour Soup

      Veggie w Meaty Beef Bones

      Fish Chowder w Dill

      Chili Verde

      Crockpot Bone Broth

      Chili

      Chapter 9: Main Dishes

      Balsamic Crockpot Chicken with Swiss Chard

      Illonka’s German Potato Dumplings w German Pork Gravy

      German Pork Gravy

      Chicken Fried Steak

      White Gravy

      BBQ Sausage, Cabbage, Potatoes and Carrots

      Hot Wing Chicken with Ranch

      Brisket

      Bernard’s Steak Marinade

      Mexican Steak Marinade

      Aztec Shaved Steak

      Japanese Steak & Salmon Marinade

      Bernard’s Chicken/Fish/Steak Adobo

      Cuban Pork Roast

      Prime Rib

      John’s Ribs

      Fast Oven BBQ Chicken

      Spicy Cherry Sauce

      Beer Battered Halibut w Tartar Sauce

      Salmon Mousse

      Coconut Shrimp or Chicken

      Fried Chicken w Onion Petals

      Summer Sausage

      Rosemary Sage Breakfast Sausage

      Meatloaf

      Tacos

      Stuffed Peppers

      Tamale Pie w Enchilada Sauce

      McGuire’s Steak and Mushroom Shepard’s Pies

      Chicken, Black Bean & Corn Tacos

      Chapter 10: Asian

      Chinese Sticky Rice

      Fried Rice

      Fresh spring rolls

      Japanese Spring Roll Wrappers

      Spring Roll Filling

      Battered, Fried Eggrolls

      Asian Dipping Sauce

      Thai Dipping Sauce

      Sweet Hot Thai Salad

      Pickled Daikon Salad

      Bugogi over Jasmine Rice

      Miso Soup

      Spicy Peanut Noodles

      Chinese Lemon Chicken

      Sweet and Sour

      Lots of Cashew Chicken

      Kung Pao

      General Tso’s Chicken

      Thai Chicken with Plum Ginger Sauce

      Chicken Osaka

      Asian Potatoes

      Korean Radish Salad

      Quick Rice Noodles with Chili Garlic Sauce

      Shaking Beef

      Daikon-Carrot Pickle

      Radish Bricks with Plum Sauce

      Firecracker Chicken

      Japanese Steak Marinade

      Lettuce Wraps

      Fresh Rice Noodle Sheets for Drunken Noodles

      Homemade Azuki Bean Miso

      Chapter 11: Beverages

      Coconut Milk

      Dark Chocolate Sauce

      Hot Chocolate

      Whipped Coconut Cream

      Salted Caramel Coffee Syrup

      Irish Cream Coffee Syrup

      Cinnamon Milk

      Instant Eggnog

      Eggnog for One

      Ginger Tea

      Mint & Tarragon Tea

      Mint Tea Blend

      Hot Apple Cider

      Rhubarb Lemonade

      Chapter 12: Sauces & Condiments

      Spicy Cherry Sauce

      Thai Sweet Chili Sauce

      Asian Plum Sauce

      Nam Pla Prik

      Green Chili Wasabi Sauce

      Sweet Pickled Peppers

      Sauerkraut

      Pickled Beets

      Salsa

      Marinara Sauce/Pizza or Pasta Sauce

      Asian Chili-Garlic Sauce

      Worcestershire Sauce

      Turmeric Pickled Onions

      Sriracha Mayonnaise

      Speedy Sriacha Mayo

      Tartar Sauce

      Texas BBQ Sauce

      Sweet Pickled Daikon Radish

      Rosemary Maple Apple (Pear) Butter

      Strawberry Rhubarb Jam

      Chapter 13: Seasoning Mixes

      Ranch

      Pork & Rib Rub

      About Autumn Dawn

      Bibliography

      Introduction

      My name is Autumn, and at age 38, I became epi-pen allergic to milk. I’d almost finished a course of allergy reduction shots for outdoor allergens, receiving increasing doses of allergens that were supposed to build up my immunity. Not only didn’t it work, one morning I took a bite of buttermilk pancake and my throat and tongue swelled. Despite the obvious anaphylaxis, I tested negative to skin prick tests. My doctor, bless him, said it doesn’t matter what the test said since we were watching my reaction happen in real time. I got to carry around an epipen, which has saved my life several times since.

      I was a great cook, but now I had to learn to cook with my new allergies, which had probably been mild sensitives before, but now were impossible to ignore...thank God. Because as stubborn as I am, I wouldn’t have gotten to the bottom of my vicious asthma unless I was hit with something I couldn’t brush off. Now I know that wheat sets me off and I’d better be prepared when farmers harvest the wheat fields. I’m terribly allergic to pine tree pollen and I can’t be in the same room with a steaming pizza, or I’ll have a severe asthma attack. Now I know my enemy, and I know how to take care of myself.

      I’m healthier, I get far fewer colds, have more feeling in my hands and feet and my hair is thicker. My nails are stronger and various female troubles are gone. There are other things, but you get the drift. Changing my diet saved my life.

      Of course, I got very tired of eating rice, meat and veggies. Popcorn for breakfast works, but no one wants a steady diet of it. I got excited when I found large bags of affordable gluten free Bob’s Red Mill flour at my local bulk store and bought several kinds, only to discover it was manufactured in a plant that also does soy, which caused me rashes. Frustrated, I bought twenty-five pounds of Pacific rice flour and ordered some flour online.

      Buying specialty flour isn’t cheap. It’s three dollars a pound for the most basic flour and sixteen dollars a pound for some brands of sorghum, and that’s if you can get some that’s not cross contaminated. We have a family of five, and teens are constantly hungry. Let’s not forget shipping, either. I needed something more affordable.

      I went online and did my homework, devoured gluten free cookbooks and experimented. I quickly discovered gums didn’t agree with me and were slimy besides. Also, cooks used WAY too much of it, as well as chia, flax and psyllium, ending up with dry

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