Saturday afternoon we had our third cooking class. It was so much of fun. Using our unique gluten-free flour blend, we are always trying out new recipes––for everything. So when we find a really good one, we like to share them with people who need to cook gluten-free for themselves or their loved ones.
Today on the menu: "Wheat-less" thins, sopapillas, and mini corn dogs! Everything we make is gluten-free, but we also made everything dairy-free for this class because of the dietary restrictions of some of our guests.
First we made the sopapillas, because they have to sit for 20 minutes.
Gluten-free Sopapillas
Ingredients:
4-cups Jewel's All Purpose Flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 1/2 cups warm water
Oil for frying
Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat 1 inch oil in fry pan to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.
I made some chipotle sour cream, guacamole, and we topped it with refried beans and cheddar cheese.
Chipotle Sour Cream
Chipotle Sour Cream
Ingredients
1-cup sour cream
1/2 teaspoon chipotle (liquified or powder)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon mustard powder
1/8 teaspoon new mexican chili powder
1-teaspoon butter flavored olive oil
Squeeze of lime if wanted
Stir all together at once, use right away or chill. I used three teaspoons of this in my guacamole to add some flavor and cream. Add salt and pepper after chipotle sour cream to avocados (3) and voila!
Next we made the "wheat-less" thins and flavored them with garlic & dill.
Jewel’s Homemade Wheat-less Thins
Ingredients
Plain
1 ¼ cup Jewel’s all purpose flour
5 teaspoons sugar
½ teaspoon sea salt
¼ teaspoon paprika
½ stick butter chilled
¼ cup water
½ teaspoon vanilla
Pre-heat oven to 400 degrees. In a large mixing bowl, combine flour, sugar, salt, and paprika. Add chopped pieces of chilled butter. Blend until butter blends with flour mixture. Add water and vanilla, mix well. Dough should begin forming into a ball. If necessary, add more water. Divide mixture in half and form into balls. On a lightly floured surface or parchment paper, roll out the dough as thinly as possible, about 1/16th of an inch. Sprinkle with sea salt or other add-ins as listed below. Cut into one-inch squares and place on a baking sheet sprayed with cooking oil. Bake for 7-8 minutes or until brown and crisp.
They came out crispy and full of flavor! We topped them with goat cheese and cherry jam, smoked salmon and cream cheese, and a cheese garlic herb spread.
To finish, we created a mini flaxseed corn dog. These things are addicting––well, everything we made was––but you just pop them in your mouth and before you know it you've eaten five.
Mini Gluten-free Corn Dogs
Ingredients
2 tablespoons ground flax seeds
6 tablespoons water
1-cup Jewel’s All Purpose Flour
4 hotdogs, veggie dogs, or turkey dogs
1-cup cornmeal
¼ cup sugar
4 teaspoons baking powder
¾ tablespoon salt
1-cup soymilk, rice milk, or almond milk
¼ cup canola oil
Preheat oven to 450 degrees. Spray mini cupcake pan with non-stick oil, we use Vegalene. Bring water to boil in saucepan and add the ground flax seed. Reduce heat to medium-low, and simmer for three minutes or until thick. Stir occasionally, and set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add ground flax seed mixture, milk, and canola oil to flour, and beat until smooth. Fill mini cupcake pan ½ full with cornbread. Chop hotdogs into 1-inch pieces, and place in cornbread, making sure to cover the entire hotdog with it. Bake for 12-15 minutes or until inserted toothpick comes out clean. Cool on wire rack for 10 minutes, serve or freeze and save for later.
I hope everyone enjoyed eating all the food! And we can't wait to have the next cooking class to show everyone all the new recipes we came up with. Thanks for reading!
