killing_rose: A loon in a snowstorm, trying to catch the snowflakes. (Westchester Lagoon, Anchorage, AK) (Loon)
[personal profile] killing_rose
I've been using a mock soy sauce and mongolian beef sauce of recent that's working well for my house, but that I haven't written down the tweaks that make it useable for us yet. There are lots of mock soy sauces out there; we've used multiple ones. This one is, by far, my favorite.

Here are the original recipes.

As we don't do a lot of ginger in the house or chili oil and remembering to do the mock soy ahead of time is hard, I've had to do some tweaking.

Mongolian beef sauce (tastes a lot like teriyaki):

1/4 cup mock soy sauce

2 teaspoons rice vinegar

3 Tablespoons brown sugar

Add on top of meat, cover, let simmer on medium heat about 5 minutes and it will be done and ready to eat.

Mock soy sauce:

1 cup gluten-free beef broth/stock

1 teaspoon rice vinegar

1 1/2 teaspoons dark unsulphured molasses

Literally one shake of powdered ginger

Liberal shaking of onion and garlic powder

Add all to small sauce pan. Set on medium-high heat, covered. Stir often so nothing burns. Once it's started boiling, stir again, turn off the heat, re-cover, and wait for it to reduce a bit. Should make about 1/2 to 3/4 cup mock soy sauce. Stays fine stored in our fridge in plastic containers for 2 weeks.
killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
So, only one member of my household had any idea what a buttermilk pie might be when I was playing with recipes this weekend.

All things considered, between that and the fact that we don't keep buttermilk in the house --hell, we don't even keep dairy milk in the main fridge--, I probably should have chosen another recipe. Instead I went, "Okay. Hopefully, y'all don't hate this."

First things first, of course, was proving that I could make buttermilk out of Silk almond milk. Somewhere, my very Southern father was horrified Saturday night and had no idea why.

Second was making a gluten free pie crust.

Third was making certain I knew how to get around the bit of flour used in the recipe itself.


I used a gluten free pie crust mix that's made by a local company; it's sorghum flour and xanthan gum; I added the spectrum palm shortening, water, and sugar, froze it for about 20 minutes, oiled the pyrex pie plate, added the crust and then baked it for five minutes on 350.

This recipe will work with probably any crust, but I do recommend it's at least been in the oven for a few minutes before you add the filling.
Ingredients )
Directions )
ilyena_sylph: green onions, mushrooms, and red and yellow peppers on a pale background with a deep red border (Photos: cooking)
[personal profile] ilyena_sylph
Hi, I'm new, and I'm very definitely still learning this gluten-free thing (my roommate is, not me), but last night I tried my hand at a gluten-free bread and to my amazement it actually came out pretty nicely.

All measurements are US standard. If someone wants 'em in metric, I'll do the conversions, but I don't have that many spare spoons unless it's needed.

long recipe and notes are long! )


gfdfcooking: Gluten & Dairy Free! (Default)
Gluten-Free, Dairy-Free Cooking

January 2014

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