Monday, March 14, 2011

Wheat-Free Chicken and Biscuits

I have not perfected the portions (as far as gravy to biscuits) yet, so you may have to tweak them a little.

What you'll need:


9 tablespoons butter
6 tablespoons potato starch (or other thickener)
3 cups milk
3 cups chicken broth
6 teaspoons of garlic powder
salt and pepper to taste

8 cutlet chicken breasts (3 or 4 regular breasts) or whatever part of the chicken you'd like to use

3 cups flour (garbanzo bean flour makes a really good biscuit)
3/4 teaspoon salt
6 teaspoons baking powder
3/4 teaspoon cream of tarter
3/4 cup lard (butter probably would work)
1 cup milk

Cook chicken. I prefer to just cook it in some lard in the pan I make the gravy in, but you could bake it, too. Set aside.

Make biscuits. Preheat oven to 425F. Mix dry ingredients together and then cut in lard. Add milk and mix. Form biscuits, put on baking sheet and bake for 12-20 minutes.

Cut up chicken into bite sized pieces.

Melt butter over medium heat (be careful not to burn the butter). Stir in potato starch/thickener. Whisk in milk and broth. Whisk frequently until thickened and hot. Add chicken.

Place biscuit on plate and ladle chicken and gravy over it! Add a vegetable (we like green beans!) and ENJOY! :)

Wednesday, March 2, 2011

Cinnamuffins: AKA Snickerdoodle Muffins

These muffins I nicknamed Snickerdoodle muffins, because they remind me of the snickerdoodle cookies that I used to make as a pre/young teenager. These are very easy to make up and we make them regularly.

What you'll need:
1/4 cup olive or coconut oil
1/2 cup maple syrup
1 cup applesauce

1 1/2 cups brown rice flour (or whatever your favorite flour is)
1/2 tsp. soda
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt

1/2 cup raisins

What to do:
Preheat oven to 375F degrees.

In medium bowl, mix oil, syrup and applesauce together:In small bowl, mix dry ingredients (excluding raisins):
Add dry ingredients to wet mixture and mix slightly. Add raisins:
Mix well:
Grease muffin tins (I like to use butter wrappers that I save in my fridge). Fill tins up:

Bake for 18-20 minutes:Let cool for 5-10 minutes, then take out and let cool on a wire rack (or if you can't resist, grab one and slice it in half and slather butter over it! ;))