What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

March 17, 2011

A Golden St. Patrick’s Day Tradition & A Sandwich – Vegetarian Reuben/Rachel

Edit: March 17, 2011  Happy St. Patrick’s Day!

I’m updating and reprising this recipe post in honor of St. Patrick’s Day.  It’s all part of our tradition every year.  The Grandparents happen to be visiting this year and while everyone but me is still sleeping right now,  it won’t belong before the kids wake up and head straight to the front porch, where they’ll check to see if the Leprechaun has left them any GOLD! 

 

We each leave one shoe out on the porch the night before St. Patrick’s Day, and magically the following  morning find our  shoes filled with gold. 

But this isn’t just any gold, since after all, Leprechauns are tricky little folk! 

The boys go to great lengths to keep a watchful eye on their gold pieces, sometimes hiding them in creative spots (like in the freezer or under a pillow) to try to trick the Leprechaun himself!  But inevitably by the end of the day, the gold pieces have all turned to stone.   Oh well!  It all makes for great fun and we still have our sandwiches to look forward to! :-)

I never knew.  I have always called the Corned Beef/Coleslaw sandwich a “Reuben”, from way back in my mammal-eating days.  To be honest with you, Corned Beef is one of the very few meats I actually do still miss from time to time.  Especially Corned Beef Hash, topped with a couple of “Sunny-Side-Up” Eggs with toast on the side for breakfast.  So yummy and so gross all at once!

In deciding what to name this version, I looked up “Reuben” and found that the name really only applies to the Corned Beef and Sauerkraut sandwich, and that it evolved into another form called the “Rachel”, which substitued Pastrami for the Corned Beef and the Coleslaw for the Kraut.  So, what are we supposed to call the Corned Beef/Coleslaw variant?  A Reubel?  A Rachen?   Doesn’t matter I guess, since we are going to ditch the Corned Beef and Pastrami altogether with my version anyway. 

So, you may call this whatever you like.  I’ll just call it delicious.

You’ll need:

2 slices Rye Bread (I used my own Gluten Free version)

1 slice Swiss Cheese

1/3 cup prepared Coleslaw (I told you I had plans for this!)

1 Tablespoon Thousand Island Dressing

1 Tablespoon softened Butter

What to do:

Spread outsides of both slices of bread with softened butter.

Place one slice, butter side down, on a skillet or griddle over medium heat.

Top with cheese,

then Coleslaw,

and drizzle on the Thousand Island Dressing.

Top with remaining bread slice, butter side up.

Cook over medium heat until bottom is golden brown and then carefully flip over to brown the other side.

Remove to plate and serve with chips and a pickle!   This is so yummy, you’ll never miss the Corned Beef.  Okay, maybe just a little bit. :-)

 

November 12, 2010

(Almost) Too Good To Be True: Gluten Free “Mock Rye” Bread

Filed under: Breads,Recipes,Vegetarian — Tags: , , , , , — admin @ 1:03 pm

Wheat, Rye and Barley are to the Gluten Intolerant what Kryptonite is to Superman.  (Don’t you just love analogies?).  If I didn’t know better, I’d think this bread was on the Naughty List.  But, just because it tastes like Rye Bread, doesn’t mean it is Rye Bread. 

This is really my Mock Wheat Bread masquerading as Rye.  A double-masquerade, if you will.

Fortunately, this is easy to make, because it will be gone in no time.  My kids have managed to devour half a loaf in under 24 hours.  Even the non-gluten-intolerant Spawn finds this bread irresistable.  I would recommend doubling the recipe below if you know what’s good for you.  I am baking another loaf as we speak.

Unlike most of my posts, I won’t be step-by-stepping this one with photos.  If you would prefer that kind of guidance (or just enjoy looking at photos of mixers and flour or other raw food goods), hop on over to my Mock Wheat Bread post, and  just remember to add the Caraway seeds in with the dry ingredients.  Otherwise, the recipe is identical.

You’ll need:

2 1/2 Cups Brown Rice Flour Mix*

1/3 Cup Cornstarch

1/3 Cup Teff Flour

2/3 Cup Dry Milk Powder

2 Tbsp Caraway Seeds

1 Tbsp Xanthan Gum

1 tsp Salt

1 Pkg Active Dry Yeast

1 3/4 Cups Warm Water (110 degrees)

2 Tbsp Canola Oil

2 Large Eggs

*(Brown Rice Flour Mix – 2 parts Brown Rice Flour, 1/3 part Tapioca Starch, 2/3 part Potato Starch)

What to do:

Preheat oven to 350 degrees.

Oil a 9 x 5 inch loaf pan with Canola Oil and line bottom with Parchment Paper.

Place all dry ingredients (including yeast) in mixing bowl of stand mixer.

Blend until well combined.

Add add water, eggs and oil to dry ingredients.

Mix on low speed just until combined.

Scrape down sides of bowl.

Beat on high speed for 5 minutes.

Pour into prepared pan.

Smooth top with a wettened spatula.

Cover pan loosely with plastic wrap that has been sprayed with non-stick cooking spray.

Let rise for 55 minutes or until the dough just reaches top of pan.

Remove plastic wrap and bake for 55 minutes or until quick read thermometer reads 208 degrees.

Let cool in pan for 5 minutes, then loosen sides with knife and remove to wire rack.

Cool completely before slicing.

Store in airtight container or plastic bag for 2-3 days on counter, or refrigerate for longer storage.  Although I have a suspicion, you won’t need to even think about longer storage! :-)

June 13, 2010

Back To Basics – Gluten Free Sandwich Bread

Filed under: Breads,Recipes,Vegetarian — Tags: , , , , — admin @ 6:36 pm

If you learn to make just one bread to satisfy your cravings, this may be the loaf to master.  Great for toast, grilled cheese and peanut butter sandwiches, this loaf also makes awesome french toast.  Bake up a couple loaves at a time, pre-slice, and throw one in the freezer.  Just be sure to separate the slices with a bit of waxed paper if you think you’ll want to thaw just one or two at a time.

 Ingredients:

 2 ½ cups Brown Rice Flour 

2/3 cup Corn Starch 

2/3 cup dry milk powder 

1 Tbsp Xanthan Gum

1 tsp Salt 

1 ¾ cups warm water (between 105 and 115 degrees to make yeast happy)

1 package Active Dry Yeast

 2 Tbsp Vegetable Oil

2 Large Eggs

 Directions:

 1.  Lightly grease a 9 x 5 inch loaf pan and line bottom with parchment paper.

 2. In a small bowl, stir to combine water and yeast.

 3. In large mixing bowl, whisk together dry ingredients.

 4. Add yeast mixture, vegetable oil and eggs to dry ingredients.

 5. With electric mixer, using the beater attachment (NOT a dough hook), combine ingredients for one minute.

 6. Scrape sides of bowl down and then mix at medium high speed for 5 minutes (going the full mixing time is important to activate the gum and add air to the dough).

 7. Spread batter evenly into pan (it helps to wet a plastic spatula with warm water to spread gluten free bread dough).

 8. Cover loosely with lightly greased plastic wrap and let rise for 1 hour.  It should rise just to top of pan.  Preheat oven to 350 degrees while bread is rising.

 9. Bake for 55 minutes (or until quick read thermometer reachest 208 to 211 degrees).

 10. Remove bread from oven and cool in pan for 5 minutes, then remove bread to wire rack to cool completely before slicing. 

Note: Bread will keep 1-2 days at room temperature, otherwise store in refrigerator. 

Edit: I never could remember where I first got this recipe.  My searches to find it so I could properly credit on this post were futile.  But,  I was surfing the net tonight and stumbled across it on another blog.  Here’s the link:

http://www.seriouseats.com/recipes/2010/05/how-to-make-gluten-free-sandwich-bread-recipe.html

The recipe originally comes from Elizabeth Barone over at www.glutenfreebaking.com

Thanks, Elizabeth, for creating the perfect GF Sandwich Bread!

 

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