Tag Archives: gluten-free bread

Daring Cooks: Chicken Liver Pâté and a Gluten-Free Baguette

 Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of The Chocolate Bunny, chose delicious pâté with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pâté recipes to choose from, and are allowing us to go wild with our homemade bread choice. Personally, I was so glad to have choices. I immediately knew I wanted to try a chicken liver pâté (I have a fondness for chicken livers), but I needed to search around a bit for a gluten-free bread recipe. I’ve tried various versions, and while most have been satisfactory, they haven’t been amazing.

I modified the chicken liver pâté recipe to be dairy-free by simply substituting canned coconut milk for the cream and beef tallow for the butter. (The end result was not “coconut-y” in flavor at all.) I also inadvertently left out the shallots – whoops – but they weren’t missed. The resulting pâté was creamy, rich, and satisfying. On a slice from the baguette (or on a delicious gluten-free cracker), it was the perfect snack. (I made it the star of our dinner last night!)

As for the baguette, I have to admit, this is the best recipe to date that I have tried. I found it from Living Without, a magazine for people with food allergies and gluten intolerance. The texture was amazing, with a chewy crust and soft center that wasn’t soggy or gummy at all. The loaf wasn’t heavy or dense (most gluten-free breads are like bricks!). It felt like real bread. My only complaint? It tasted like the bean flour, something I’m not terribly fond of. (Everyone has their own preferred baking flours.) I plan to experiment soon, substituting part or all of the bean flour with another high-protein flour. (If anyone has suggestions, I’m all ears!) If you don’t mind the bean flours, I highly recommend this recipe – it’s excellent!

This was a great challenge, and now I have an excellent appetizer recipe available for entertaining in the future!

Chicken Liver Terrine/Pâté
Yields one 25 by 12,5 cm (10 by 5 inch) terrine or loaf pan

1 tbsp duck fat, or butter (I used beef tallow)
2 onions, coarsely chopped
300g (11 oz) chicken livers, trimmed
3 tbsp brandy, or any other liqueur (optional)
100g (3 1/2 oz, 1/2 cup) smoked bacon, diced
300g (11 oz) boneless pork belly, coarsely ground
200g (7 oz) boneless pork blade (shoulder), coarsely ground (or ground pork see note below)
2 shallots, chopped (I omitted these)
1 tsp quatre-épices (or 1/4tsp each of ground pepper, cloves, nutmeg and ginger is close enough)
2 eggs
200 ml (7 fl oz, 3/4 cup + 2 tbsp) heavy cream (I used coconut milk)
2 fresh thyme sprigs, chopped
Salt and pepper

NOTE: If you cannot find ground pork belly or blade, buy it whole, cut it into chunks, and pulse in the food processor. You can also replace the pork blade with regular ground pork.

Preheat oven to 200ºC (400ºF, Gas Mark 6).

Melt the fat or butter in a heavy frying pan over low heat. Add the onions and cook, stirring occasionally, for 5 minutes, until softened. Add the chicken livers and cook, stirring frequently, for about 5 minutes, until browned but still slightly pink on the inside.

Remove the pan from heat. Pour in the brandy, light a match and carefully ignite the alcohol to flambé. Wait for the flames to go out on their own, carefully tilting the pan to ensure even flavoring. Set aside.

Put the minced pork belly and blade in a food processor, then add the onion-liver mixture and the chopped shallots, and pulse until you obtain a homogenous mixture – make sure not to reduce it to a slurry.

Transfer to a bowl, and gradually stir in the chopped bacon, quatre-épices, cream, eggs, and thyme. Season with salt and pepper, and mix well. Spoon the mixture into a terrine or loaf pan, and cover with the terrine lid or with aluminum foil.

Prepare a water bath: place the loaf pan in a larger, deep ovenproof dish (such as a brownie pan or a baking dish). Bring some water to a simmer and carefully pour it in the larger dish. The water should reach approximately halfway up the loaf pan.

Put the water bath and the loaf pan in the oven, and bake for 2 hours. Uncover and bake for another 30 minutes. The pâté should be cooked through, and you should be able to slice into it with a knife and leave a mark, but it shouldn’t be too dry. Refrigerate, as this pâté needs to be served cold. Unmold onto a serving platter, cut into slices, and serve with bread.

NOTE: This pâté freezes well. Divide it into manageable portions, wrap tightly in plastic film, put in a freezer Ziploc bag, and freeze. Defrost overnight in the fridge before eating.

Gluten-Free French Baguette recipe can be found here.

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Filed under Appetizers, Baked goods, Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Main Dishes

Kids in the Kitchen: Sausage and Biscuits

When Matt mentioned that he wanted to make sausage biscuits this weekend, my heart smiled. As I’ve gravitated more towards whole, natural foods, I stopped enjoying those corn syrup-laden, processed breakfast sausages that are available in the stores. (I know, I know, I could make my own, and I probably will some day, but corners have to be cut somewhere, sometimes!) But since I discovered Truth Hill Farm and their natural hot breakfast sausage, with no corn syrup, nitrites, or MSG,  I’m in love with sausage once again. I was glad Matt chose this breakfast option!

We made the biscuit recipe I’ve posted previously, subbing Pamela’s Pancake and Baking Mix for the gluten-free flours and of course, omitting the chives. We also used some lovely raw, whole milk from Lucky Layla farms – I am so glad to have raw milk available to me! I wish it was more widely available (like most of the States, it is only legal to sell raw milk on the farm property), but I am fortunate that the farm is only a brief detour on my way home from the office. Over the years, I’ve become less and less of a milk drinker. It just didn’t taste all that good to me, and while I’m not lactose intolerant, it just never made me feel “good”. But this stuff? It’s like liquid gold – creamy, sweet, and satisfying – and it is nourishing. (If you’re interested in finding a source of raw milk near you, and also learning more about the benefits of raw milk, check out realmilk.com.)

Anyway, back to the sausage and biscuits. I did make one minor error – I did not reduce the baking powder to compensate for leavening already in the Pamela’s mix. Whoops. They expanded and spread a bit more than we wanted, so a sausage biscuit sandwich wasn’t attainable. No matter – they still tasted light and flaky, and we still enjoyed them just the same! (I do need to nail down something besides a drop biscuit for sandwich-type situations, though.)

Check out the recipe for the biscuits here. Serve with your favorite sausage, and wash it all down with a glass of milk.

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Filed under Baked goods, breakfast, Gluten-Free, Pork

Pumpkin Molasses Bread

A few weeks ago, I won an awesome book, courtesy of Nosh With Me. This book arrived Christmas Eve, meaning I had a wonderful surprise Christmas present. That book was Flying Apron’s Gluten-Free & Vegan Baking Book. What a sweet Christmas present it was! This book is full of delectable recipes, most made with natural sweeteners, and all gluten-free. I was in heaven. Except that I couldn’t decide what to make first!

After the holidays were over, I decided it was time for me to bake. Yes, I realize how much of a backwards comment that is. My goal for baking right now, however, is to bake healthier. I want to have my cake and eat it too – without a lot of sugar or guilt. I decided upon the Pumpkin Glory Loaf recipe. But of course, I had to modify it, if ever so slightly. (Honestly, this time around, I would have stuck to the original recipe, except I didn’t have enough brown rice flour, and I didn’t wish to use all of my expensive maple syrup for this bread.) I opted to use some leftover kabocha squash puree I had in the freezer, which worked beautifully. Below is my take on the original recipe.

If you baked this up for friends and family, I promise, they would never know it was gluten-free. It’s moist, tender, and not-too-sweet. It makes the perfect breakfast treat with a cup of coffee, or afternoon snack with some herbal tea. Though it’s January, and most people have moved on from pumpkin recipes, I haven’t. But no worries, this isn’t overly “pumpkin-y”, in fact, the forward flavors are a mix of molasses, cinnamon, and clove – perfect for any winter day, in my opinion.

I can’t wait to try more of the Flying Apron’s recipes. But what to try next? Scones, biscuits, bread? So many choices!

Pumpkin Molasses Bread, adapted from Flying Apron’s Gluten-Free & Vegan Baking Book

1 c buckwheat flour

1 c brown rice flour

1 c white rice flour

1 3/4 t baking soda

1/4 t salt

1 t ground cinnamon

3/4 t ground cloves

1 c canola oil

1 c molasses (I used blackstrap)

3/4 c agave nectar

1 3/4 c pumpkin or squash puree (you could also use sweet potato)

1 t vanilla extract

1/2 c chopped toasted walnuts

1/2 c raisins

Preheat the oven to 375 degrees. Combine the flours, baking soda, salt, cinnamon, and cloves in a large bowl. In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, molasses, agave nectar, pumpkin, and vanilla, and beat until well mixed, about 2 minutes. With the mixer on low speed, add the flour mixture until well mixed, about 2-3 more minutes. Fold in the walnuts and raisins.

Line the bottom of two 8 1/2 X 4 1/2 inch loaf pans or one 10-inch cake pan with parchment paper, or grease and dust with rice flour. Pour in the batter.

Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 1 hour before serving.

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Filed under Baked goods, breakfast, Dairy-Free, Desserts, Gluten-Free, Healthy Meals, Vegetarian