Gluten Free Dutch Bitterballen or Turkey Croquettes

GF Dutch Bitterballen /Turkey Croquettes
3 tablespoons butter
1/3 cup rice flour
1 cup turkey broth
2/3 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
2 cups diced turkey
1 teaspoon parley flakes
1 egg

Coating:
1 egg
2 tablespoons milk
1 1/2 cups dry finely ground bread crumbs

Method:
Melt butter in large saucepan.  Stir in the rice flour gradually stir in turkey/chicken broth - cook over low heat stirring constantly until thickened.  Stir in the salt, pepper, thyme, turkey and parley.  Stir in the egg and stir over low heat for one minute. Chill at least 2 hours or overnight before forming.
Shape into round 1 1/2" balls.

In one bowl - combine remaining egg with milk, beat well. Have bread crumbs in another dish - you may season them a little with salt and pepper.
Roll each croquette in the crumbs, then dip in the egg milk mixture and roll in crumbs again.  Place on a baking sheet uncovered in the fridge so they can dry before deep frying.  Heat oil to 375 F it should be at least 1" deep.  Add croquettes and fry 1 1/2 to 2 minutes on each side.  Drain on paper towel.
The recipe shows that it makes 12- 18 croquettes - but of course that depends on the size you make them.

roll the chilled turkey mixture into 1- 1/2" balls

roll in gluten free bread crumbs

then roll in egg/milk mixture and then in crumbs again (below)

rolling in crumbs

                                   

nicely formed bitterballen air drying before deep frying

Getting the teens to help makes it much easier!

Gluten Free Speculaas - or Gluten Free Dutch Almond spice cake

Another of our family traditions is Speculaas.  This almond paste filled cake was easy to make gluten free and tastes just as good.
Gluten Free Speculaas
1 cup butter
1 cup brown sugar
1/2 cup white sugar
1 large egg
2 cups chickpea flour
2/3 cup potato starch
1/3 cup tapioca starch
1/2 teaspoon nutmeg
1 teaspoon allspice
1 1/2 teaspoon cinnamon
2 teaspoons baking powder

1/2 teaspoon baking soda
1/8 teaspoon mace
1/8 teaspoon cloves
almond paste (use store bought if gluten free or make your own - recipe below)
Almond Paste Recipe:
8 oz. ground almonds - I use a fairly fine grind.
1 egg
2 egg yolks
1 cup sugar
1 lemon rind grated. ( I use about 1-2 teaspoons depending on what I have and how lemony you want it.  I freeze the rest for next time.
Place almond meal in mixing bowl.  Add remaining ingredients and mix well with wooden spoon or hands.  Cover and chill.
Method:
Roll out almond paste about 1/4" thick and to fit the 9 x 13 pan.  I roll out between waxed paper.
Cream butter, sugar and egg together.  Sift remaining ingredients and stir into the butter, sugar egg mixture.
Divide in half.

Grease a 9 x 13 baking pan.  Press half the mixture into the pan. Cover with almond paste. Then on waxed paper cut to the same length and width as the baking pan roll out the remaining half of dough and flip over onto the almond paste.  Brush with beaten egg white and sprinkle with almonds.  Bake at 350 for 30-40 minutes.

hand pressed into pan

dough rolled on parchment then flipped

over onto almond paste

peel off the parchment paper

second layer of dough placed over almond paste

Gluten Free Stroopwafels (Dutch syrup wafers)

A family tradition for as long as I can remember.  My mom brought a stroopwafel iron home from Holland and has been using it for years.  She even made enough of the wafers to serve to our guests at our wedding in 1978.  For years I tried to mimic my mom's recipe and no matter what her's are always best. They taste great and her's were always perfectly formed - something we are still working on!  This year because I was short on butter I used margarine in the dough and butter in the filling.  These ended up being much closer to hers - for some reason the margarine made the wafer part crisper than the butter did.  I have a feeling that is what she used because at home we always baked with margarine as I was growing up.
Gluten Free Stroop Wafels
13/4 cup white rice flour
1/4 cup sweet rice flour
3/4  teaspoon cinnamon
1/4 teaspoon salt
1/4 cup plus 2 tablespoons brown sugar
1/4 cup margarine
1 large egg
1-2 more large eggs
up to 2 tablespoons milk if needed to make dough softer.
Method:
Using a mixer cream the sugar and margarine together.  Mix in 1 egg.  Sift the dry ingredients together and stir in.  Add one more egg.  Mix well. Stir in an additional egg .  Should be like cookie dough.  If required add a little milk to soften the dough.
Syrup
1 cup corn syrup
1/2 lb of butter
2 1/2 cups brown sugar
1 teaspoon cinnamon.  Heat and stir until butter is melted and sugar is dissolved.  Cool a little before using.  If it gets too stiff then warm up a little in the microwave.

Mine are not so nice and round so I trim them while hot with a round biscuit cutter

Heat your stroopwafel iron setting the dial to #3.  Once hot place a 1" ball of dough on iron.  Close iron and let cook until the steam stops and the wafer is golden brown.  Quickly slice in half (try not to burn your fingers!) with a sharp thin bladed knife - I use a filleting knife.  Spread about 1 tablespoon syrup on wafer and cover with other half of wafer.  Place on baking sheet.  Freeze on baking sheet and then stack 6 to a pile and wrap tightly in plastic wrap - this prevents them from separating while in the freezer.

As you can see there is a nice layer of syrup in between.

Gluten Free White Christmas Fruit Cake

My mother-in-law always made a White Fruit Cake and my mother always makes a dark fruit cake.  I have managed to make the White Fruit Cake Gluten free with good success.
Gluten Free White Fruit Cake or Gluten Free Christmas Cake - makes 2 loaves
1 cup sugar
1/2 cup softened butter
2 eggs
1/2 teaspoon almond extract
1 cup sweet rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1/2 teaspoon guar gum
1/2 cup milk
900 grams glace fruit mixture (red and green cherries and other fruits as desired)
200 grams slivered almonds
1/2 cup raisins (optional)
1/2 cup flaked dried coconut mixed with 1 tablespoon milk
1/4 cup brandy (optional) If not using brandy add 1/4 orange juice

 Soak the fruit in the orange juice/or brandy (overnight is best but can be 1 hour).
Soak coconut in the milk for one hour
Heat oven to 250 degrees.
 Cream butter and sugar until light.  Add the eggs one at a time, beat well until incorporated.  Stir in the flour.  Stir in the fruit, nuts/milk, juice and flavoring. Place in two pans about 8" x 4" x 2.5" that have been lined with foil and then wax paper.  Bake at 250 for 2-3 hours or until done.  Place a pan with boiling water on the rack below the loaf pans.
Tips: to keep fruit separate - coat with sweet rice flour before adding.
Wrap well to store.  Store in fridge as there are no preservatives added.

Gluten Free Banana Muffins - Super Moist and Light!

Gluten Free Banana Muffins - makes 24

2 cups rice flour (I use Asian)
3 teaspoons baking powder
1/4 teaspoon salt
1 cup soft margarine or butter ( I have also used canola oil)
1 1/4 cups sugar
2 cups banana puree ( about 3 medium bananas)
4 large eggs
chocolate chips - optional about 1/2 cup.
Preheat oven to 350.
Sift flour with baking powder and salt.  Set aside.  In mixing bowl cream the butter and sugar together until smooth.  Mix in the banana puree. With a spoon - stir in the eggs.  Add the flour mixture and stir with spoon until blended.
Bake at 350 for 20 minutes.

Freezer bag to crockpot recipe - Pineapple Mandarin Kielbasa - Gluten Free

I'm on the look out for easy recipes that are either "Dump" or  "Freezer Bag to Crock pot" .  This one could be either.

The recipe shown in the picture was done as a "dump" recipe right into the skillet and was ready in no time.  The nice thing with this method is that the vegetables and fruit do not get overcooked. The Kielbasa I purchased from the supermarket was gluten free.  We find the sausage tastes like a smokey.  You could substitute with baked or canned ham or with cooked chicken pieces.  Our four teenagers loved it!

Gluten Free Pineapple Mandarin Kielbasa
2 lbs Kielbasa sausage sliced into rings - make sure it is gluten free.  (I used Superstore no-name one and it was gluten free at that time)
1 14 oz. can pineapple chunks to tidbits - reserve 3/4 cup juice and blend in 1 tablespoon cornstarch into the juice and set aside.
1 can mandarin orange segments, drained
1/2 cup brown sugar
1/2 cup vinegar
1 teaspoon salt
1 tablespoon ketchup
2 green onions
2 stalks celery sliced
1/2 cup diced green pepper (optional)
1 carrot sliced thinly (optional)
Method
In large skillet place the sausage, pineapple juice cornstarch mixture, sugar, vinegar, salt, ketchup, green onion celery, green pepper and carrot.  Stir and bring to a light boil until thickened.  Stir in the pineapple and mandarin orange segments just before serving.  Serve over hot rice.

Dutch Meatball Soup - Gluten Free

Ran out of  rice vermicelli so had to add some gf spaghetti noodles.

Every year for Soup and Skate the school asks parents to make Dutch Meatball soup.  The recipe includes packages of soup mix from the Dutch store.  The recipe is not gluten free so I worked at getting a homemade  version using no packages - it tastes quite good!
Dutch Meat Ball Soup
8 cups water
1 litre chicken, beef or homemade soup stock - about 4 cups
1 cup  leaks, diced - both white and light green parts
1 1/2 cups celery - diced
1 1/2 cups carrots - shredded
2 tbsp. parsley
2 bay leaves
4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon nutmeg
2 tablespoons tomato paste
1 tablespoon soya sauce
1lb lean ground beef.
rice vermicelli
Method:
Make mini meatballs with ground beef, 1/2 teaspoon salt, 1/4 tsp. pepper and 1/8tsp. nutmeg.
Bring remaining ingredients to a slow boil, reduce heat and simmer 1 hour.  Drop mini meatballs into simmer soup.  About 15 minutes before serving add the rice vermicelli.  I add about about 2 cups but it depends on how many noodles you like in your soup.  You can always add less and add more if it's too "thin" for your liking as the vermicelli cooks up in a minute or two.  

Gluten Free Bahmi from freezer to crockpot

This worked out really well. I will add more pictures next time I make it as we ate almost all of it before I realized I didn't take pictures.  I also have a regular Bahmi made in the frying pan.
Bahmi - serves 6
1 lb spaghetti style pasta - I use gluten free rice spaghetti
1/2 head small green cabbage, sliced thinly about 3 cups
Have the above two ingredients ready for the day you slow cook the meal.
In medium freezer bag place the following:
1 onion, diced
1-2 cups cubed pork in 1/2" cubes ( raw pork sliced from pork loin, pork roast or chops)
1/2 teaspoon garlic powder
1/2 teaspoon sage
1/2 teaspoon ginger powder
1/2 teaspoon salt
1/4 cup soy sauce, gluten free
1 cup frozen cut great beans
1/4 cup diced green pepper
1 leak, diced - optional

 Freeze the pork the above ingredients...the meat does go in raw.  On the day you want to cook this meal place bag contents into slow cooker frozen. Add freshly sliced cabbage ( this only takes a few minutes) on top. Cover and cook on low for 9 - 10 hours.  If using rice pasta soak in cold water all day in a cooking pot.  Bring water and pasta almost to a boil ( it might be cooked at this point) then drain and stir into crockpot. If your pasta is still hard cook until firm tender, then drain and add to
crockpot.  Serve with additional soy sauce if desired also good with sambal oeloek.

Gluten Free Savoury Sausage Stew - From Freezer to Crockpot

This stew can be made the day you eat it or you can do the Freezer Bag Cooking Method and make multiples for the freezer and throw into the slow cooker the day you wish to serve it.

Thanks to Shirley Feenstra for this recipe...I have modified it to be gluten free and have added a few more potatoes.

Savoury Sausage Stew - Freezer Bag method

1lb fully cooked smoked sausage (we use a sausage called Farmers Sausage made by Pioneer or Winkler )

1 14 oz. can diced tomatoes

1 10 oz. can condensed onion soup ( I used 1 pkg Lipton onion soup mix, 1 cup water and 1Tbsp. Sweet Rice flour)

4 med. potatoes, peeled and cubed

1/2 teaspoon Worcestershire Sauce (make sure gluten free. substitute: soy sauce)

2 - 3 cups frozen peas and carrots

3 tbsp. rice flour ( sweet rice flour or cornstarch to thicken)

1/2 cup water

Method:

Use large size zip lock freezer bags - 1 meal per bag.  Label the bag (s).

Slice sausage into 1" pieces. Peel and slice potatoes.  Place on plate and microwave (or cook) until partially cooked.  

In each freezer bag place all the above ingredients.  Close bag and freeze flat on a baking sheet.

Let thaw in fridge for 24 hours .  Place in slow cooker and cook on Low or Medium for 8 - 10  hours or on high for 4- 6 hours until cooked and thickened.  Serve with garlic toast or hot biscuits.  

If the meal is still partially frozen I would suggest cooking on high all day.  I was home with mine and started it out on low and turned it to high for the last 3 hours.   

peeled and chopped potatoes ready to be microwaved for a bit to "blanche" - this will prevent discoloring.

In the slow cooker ready to cook

serve in a bowl with biscuits or garlic toast

Gluten Free Boterkoek or Dutch Butter Cake

Gluten Free Boterkoek

This cake is more like a bar or squares - we grew up calling it Boterkoek.  It's best made with real butter rather than margarine.  However, if you are on a dairy free diet use margarine.  It's also nice that it does not use any guar gum or xanthan gum.
Dutch Butter Cake Boterkoek
1 cup butter, at room temperature or softened slightly in the microwave
1 cup granulated sugar
1 egg
2 cups rice flour ( I like a mix of 1 1/2 cup rice flour, 1/8 cup sweet rice flour 1/4 cup plus 1/8 cup millet flour )
1 teaspoon almond extract
1/4 cup sliced almonds or whole ones if you wish.
Cream butter, sugar  and almond extract together.  With a spoon or hands (not a mixer as it changes the character of the finished product) stir in the rice flour and egg. Mix well with hands or spoon..  Lightly grease a 9" round baking pan (traditionally it is round -you may use a square pan).  Pat the cake dough into the pan.  Brush the top of the cake with milk or a glaze made with 1 egg white mixed with 1 tablespoon water.  Lightly press the almonds onto the top of the cake.  Bake at 350 degrees for 30 minutes.   Store in plastic container in fridge.  This cake will stay good for at least a week or more in the fridge.  This cake tastes better and slices better after being in the fridge for at least 4 hours.

**I have made the same cake with vanilla extract instead of almond extract and it was good.
Everyone enjoys this cake including the kids and it's so easy to make.

Gluten Free " Bran" Muffins by the pail full

You might remember your Grandmother or Mother making Bran Muffins by the Pail Full in the early 1980's. This is that old recipe reworked to be gluten free.  They taste the same and have the same texture and you can use up some of your gf flours that are kicking around or even use up flopped gluten free cookies, loaf cakes, muffins etc. instead of throwing them out!  See *** below for using up the flopped cookies, cake or muffin tips.***




Soak for 10 minutes:
1 cup hot tap water
*1 cup gluten  free buckwheat flakes (or  gluten free: oatmeal,  oat bran, dry cereal,  other gf flaked grain or textured soy protein.)
In a large bowl:
Cream:
1 1/2 cups white sugar, 
3 tbsp. molasses 
 1/2 cup cooking oil. 
2 teaspoons vanilla extract


Stir in:
3 eggs 
2 cups butter milk. (or 2 cups milk and 2 teaspoons vinegar)
 2 cups flaked cereal soaked in hot water. (see above*)

Mix together:
2 1/2 cups gluten free flour blend ** see below
1 1/2 cups raisins
2 tsp. cocoa powder,
2 tablespoons baking soda, 
1 tsp. salt

Fold the dry ingredients into the wet mixture. Use a spoon do not use the mixer.  
Put in a clean ice cream pail with lid. Store in fridge 1 day before baking. Don't stir after storing. Fill muffin liners or greased muffin pans 2/3 full. Bake at 350 for 20 -25 minutes.  Let cool slightly before eating or eat cold - I like them completely cooled off best!


** Flour blend: 1 cup rice flour 1/2 cup cornstarch, 1/2 cup potato starch, 1/2 cup tapioca starch** or a blend of your choice.
***if you have some flopped gluten free baking such as muffins, loaf cakes, cookies etc. blend them in food processor until fine crumbs.  To use in this recipe - double the recipe and instead of doubling the gluten free flour use 21/2 cups gluten free flour blend and 2 1/2 cups of the cookie, cake or muffin crumbs. - works great!***

The batter will look kind of lumpy especially if you use crumbs from flopped baking but do not worry you will not notice them in the muffins!

Fill muffin liners 2/3 full.

Muffins come out of the wrappers very nicely.  

Spinach Chocolate Muffins - Very Good!

Trying to increase the vegetables in our diets. Tried this first with no cocoa and it was an awful green colour that no teen would try! Then I added a little cocoa and it was an unappetizing brownish green - like a bad hair dye! Tasted good but looks make a difference! A little more cocoa and sugar and they looked and tasted great!  

Spinach Chocolate Muffins
2 cups whole wheat flour (you can use white)
1/4 cup cocoa
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 teaspoon salt
1 egg
1/4 cup cooking oil
1/2 cup sugar plus 2 tablespoons
1 cup frozen chopped spinach - packed
1/2 cup milk
1/2 cup chocolate chips
Method
Measure into mixing bowl and wisk together the flour, cocoa, baking powder, baking soda and spices. Set aside.
In blender or food processor add the oil, milk and spinach. Process on high until well mixed/pureed. Add the egg and sugar and blend together. Pour over the dry mixture and chocolate chips and mix with fork until just blended - for best results do not over mix muffins. Fill 12 muffin cups and bake at 400 for 15 minutes until tooth pick inserted comes out clean.
Cool and serve.

The first batch with a little less cocoa came out a bit greenish not as appealing - 

Once on the left has the extra cocoa - looks much nicer!

Creamy Spinach Casserole - Very Good! - and Gluten Free Too!

Creamy Spinach Bake - Gluten Free and Delicious!

I was looking through some old Taste of Home recipes and found a recipe for Creamy Spinach.  I wanted a complete easy to serve supper so I figured I'd add some mashed potato and Farmers Sausage to the recipe.  This was served to 4 teens who at first complained, groaned and grimaced over their supper - they do not like spinach or swiss chard!  They all got a serving on their plate and after one bite they all changed their minds and they all had seconds!

You can use a can of  fried onions or you can make your own.  They are easy to make and can be made gluten free very easily. I assembled this in the morning and put in the fridge.  Just before baking add the crumbs and french fried onions. Recipe for Fried Onions and Cream Sauce shown below.

Creamy Spinach Casserole
1 package 8 ounces cream cheese, softened
1 can cream of mushroom soup, undiluted (or make 1 1/4 cup of cream sauce - recipe below)
2 packages frozen chopped spinach, thawed and well drained. ( I used homegrown swiss chard)
1 can french-fried onions (make your own gluten free french fried onions - recipe below)
2/3 cup bread crumbs (use gluten free if required)
1/4 cup butter, melted
5 large potatoes, cooked and mashed with a bit of butter
350- 400 grams Farmers Sausage - sliced ( slice when partly frozen)
Method

Cook and mash potatoes.  Spread in bottom of 10" x 10" x 2" casserole dish.
Slice farmers sausage into thin circles.  Layer over potatoes.
In separate bowl, beat the cream cheese until smooth.  Add the soup or cream sauce; mix well.  Blend in spinach.  Spread over the sausage and potatoes.  At this point you can cover and put in fridge.
When ready to bake: sprinkle french fried onion rings over casserole (see recipe below).  Combine bread crumbs and melted butter.  Sprinkle over casserole.  Bake uncovered at 350 for 40 minutes until filling is bubbly.  Remove from oven and let sit for 5 to 10 minutes before serving.  Top layer will be saucy.  Serves 5-6 .

                                                                   

    

Gluten Free Cream Sauce - to use instead of mushroom soup - this is what I used.

In sauce pan melt: 2 tablespoons butter.  Stir in 2 tablespoons of rice flour and 1 cup of milk.  Stir and cook over medium heat until thickened.

Gluten Free French Fried Onion Rings:   Slice 1 medium onion into thin rings - separate.  Place in a shallow bowl.  Add 1/2 cup milk (use in cream sauce later).  Let sit for 15 minutes, stir around to make them all moistened.
In a clean plastic bag put 1/2 cup of rice flour and a shake of salt and pepper.  Remove onion rings from milk - reserving milk for cream sauce.  Toss in the flour mixture inside of the bag and deep fry in hot oil until light brown.  Place on paper towel.                                                                  

thinly sliced onions

Deep Frying the onions in about 1 1/2" hot oil

Pizza Buns - Great for Lunch!

When the older boys were in Calvin I made these a lot for lunches.  Then Yvonne and I made them for the school's hot lunch day.  I'm making them again for my last four teenagers - easy to pop in a lunch on the way out the door.

Pizza Bun Dough- 
7 cups warm water
3 tablespoons Yeast
1/2 cup sugar
17-18 cups flour
1 cup margarine or butter, room temperature
2 tablespoons salt
Method:
In large mixing bowl place the water, yeast and a tsp. sugar. Let sit for 10 minutes until  yeast grows.  Add the flour, sugar, salt and margarine.  Mix on medium until smooth and elastic about 15 minutes.  Cover with towel and let rise until double.  Punch down.

Filling:
1 kg. diced pepperoni
5 cups tomato concentrate (do a mix of tomato paste and tomato sauce)
1 tsp. oregano
2 tsp. sugar
1 tsp. salt
 200 grams shredded cheddar or mozzarella (depending on how cheesy you want them)
Mix the pepperoni, oregano, sugar salt and cheese together.  Add the tomato concentrate a cup at a time until it is saucy but not runny.

Pinch off about a golf ball size of dough (100 grams)and flatten in hand or on counter.  Place a spoon full of filling in center and pull up sides of circle and pinch in center to form a ball.  Place seam side down on greased baking sheet.  Let rise until light and almost double in size.  Bake at 375 for 20 minutes or until golden.  Cool on racks .  The frozen buns microwave well.

Scaled down version:
Make a 2 lb basic white bread dough recipe in  your bread machine.
Filling:
2 cups diced pepperoni
1 can tomato paste
1 1/2 cups mozzarella, shredded
1/4 teaspoon oregano.

Grandma Booy's Turkey Dinner - Gluten Free

1 20 lb turkey (Booy's always purchase Utility grade for .99lb!)
1/2 cup rice flour
3/4 cup cornstarch
1 teaspoon thyme
1 teaspoons sage
1 teaspoon salt
1 teaspoon pepper
1/8 tsp. nutmeg (optional)
1/4 cup butter
1/4 cup cooking oil

Thaw turkey for a few days in the fridge. Cut into wings, drumsticks, thighs, breast meat etc.
In large plastic bag put the flour and spices. Put a few pieces of turkey into bag. Roll the pieces around in the flour mixture. Place on baking sheet to air dry while you heat the oil and butter.
In large frying pan melt butter and oil together over medium heat. Brown each piece of turkey quickly and place in large roaster. I layer the breast meat on the bottom and then the brown meat so that the breast meat will not dry out.
At this point you can cover and refridgerate your turkey and bake it the next day or you can roast it.
Cover roaster with aluminum foil and bake in oven at 350 for 1 hour. Reduce heat to 325 and bake for an additional 2-3 hours or until tender. Remove foil or cover for last 30 minutes.

Grandma always served this turkey with a rice stuffing, brussel sprouts, corn, cranberry sauce and applesauce. It was served at Easter, Thanksgiving and Christmas dinners with apple and pumpkin pie for dessert.