Gluten Free Crab Rangoons

This is a recipe I found on www.glutenfreeforum.com for crab rangoon. They were, and still are, something I really missed from my "gluten eating days", along with much Chinese and Asian-American food. Enjoy!

"Oh YES! And they are oh so good! We have been perfecting this recipe for a while too......Hubby agrees that they are every bit as good as the Chinese restaurant!

What you need:
Vietnamese rice paper
Milk
Eggs
Rice flour
Corn starch
seasame oil
1 8oz pkg. of cream cheese
1 tbs of soy sauce
green onions
pkg REAL crab (they sell the real stuff in pouches now, so be sure to get it since the imitation crab has wheat in it...)

I make a VERY thin batter out of the milk, eggs, rice flour, corn starch and sesame oil. I don't know the exact measurements, but it probably isn't that important...I use equal parts corn starch and rice flour and just a little sesame oil to keep the batter from sticking in the deep fryer.

Then mix together the cream cheese, soy sauce, some chopped green onions, and a little bit (not too much) of the crab.

Then I take the rice paper and brush it with beaten egg on both sides (you may have to cut the rice paper at this point to get to the desired size. We use the large square ones, so we cut them into 4ths) Fill the middle with a spoonful of the cream cheese mix and then scrunch them up so they look like the ones from the Chinese food restaurant. We dust ours with rice flour then to keep them from sticking to the plate while we finished the rest. Once you are done with all of them dip them in the batter you prepared and deep fry at about 350* until they are brown. They are GOOD!"

http://www.glutenfreeforum.com/index.php?showtopic=16824&st=30

Gluten Free Chocolate Chip Cookies

I was so excited when I was watching one of my favorite hosts, Alton Brown, on Food Network finally address the need for gluten free baking. Here's a recipe for gluten free chocolate chip cookies. Yum!

The Chewy Gluten Free

Prep Time:

25 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

14 min

Level:

Easy

Serves:

2 dozen cookies

8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

Printed from FoodNetwork.com on 09/25/2008

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