My little buddy

Saturday, February 02, 2013

GF Mac'n'Cheese

I got my Rachael Ray newsletter this weekend ... and of course it had all kinds of wheaty goodness in it.

So much.

That I can't eat.

So sad.

So I decided to take one of the recipes and make it gluten-free. Just to see how it turned out. And voila! Mac'n'Cheese - Quiche Lorraine style!

You can view the original Rachael Ray recipe here:http://www.rachaelray.com/recipe.php?recipe_id=5256

There are two keys to a good gluten-free mac'n'cheese: first, a good base, meaning white sauce - stay away from white and brown rice flours for your roux - they are *way* too grainy; second is **UNDERCOOKED  PASTA** My instructions say 6 mins because the package directions say to cook the macaroni 7-10 mins for al dente. Because this mac'n'cheese will be baked in the oven, it needs to be undercooked!

My gluten-free version is here:



Mac'n'Cheese à la Lorraine

1/2 lb bacon
1 tbsp olive oil
3 medium leeks (white and light green parts only), halved lenghtwise and sliced thinly, rinsed and dried
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
1/2 cup dry white wine
4 tbsp butter
1 tbsp cornstarch
1 tbsp tapioca flour
1 tbsp sorghum flour
2-1/2 cups milk
3 cups brown rice macaroni
1-1/2 cups grated Gruyère cheese
1 cup shredded Cheddar cheese
1 rounded tbsp Dijon mustard
1/2 cup grated Parmesan cheese (the real stuff, not the fake kind)

Heat an oven to 375F. Arrange bacon on a slotted broiler pan. Bake until crisp, approximately 18-30 mins (depending on your oven). Remove from pan and chop. Set aside.

Heat olive oil in a large skillet over medium heat. Add leeks and sauté 3 mins. Add minced garlic and sauté another 2-3mins. Add wine and deglaze pan. Allow most of the wine to evaporate over low heat and then set aside.

In a medium saucepot over medium heat, melt butter. Whisk all 3 flours together in a small bowl. Whisk flour into butter; add salt and pepper. Cook roux for 2 -3 mins until it starts to change colour. Add milk; bring to a simmer to thicken. Add Gruyère and Cheddar cheeses and stir until melted. Remove from the heat and stir in Dijon mustard. Set aside.

Bring a large pot of water to a full rolling boil. Season liberally with salt. Add brown rice pasta to pot. Once water comes back to a boil, cook pasta for 6 mins.  **UNDERCOOK THE PASTA**. Drain and rinse with hot water; drain pasta again.

In the pasta pot, mix together pasta, sauce, leeks and bacon. Pour into a greased casserole dish; top with Parmesan cheese. Bake in the over on 375F for 20mins. If the top isn't browned enough, broil for 2-3 mins.


  A closer look:

Monday, January 28, 2013

Bisquick is GF!!!

Yes, folks, you don't have to give up all your favourite Bisquick recipes! Betty Crocker has a Gluten-Free Bisquick product on the market! It's overpriced, but it's there! In the US only, though. We Canadians are not worthy of G-Free Bisquick yet. But maybe, eventually,  Betty Crocker will bless us with her wheat-less bounty in the future.

So what did I make with my G-Free Bisquick? Well, just one of my favourite crustless quiches - also known as Bisquick Impossible Pie .... I originally got this recipe from my aunt who made it for my meat-and-potatoes-only uncle, who loved it.

I have adapted it to be G-Free simply by using this great little product:




Cheddar & Bacon Crustless Quiche

3 eggs
3/4 cup Bisquick mix
¼ tsp salt
¼  tsp pepper
1/3 cup melted butter
1 ½ cups milk
1 cup grated cheddar cheese
½ cup cooked, crumbled bacon plus reserved grease
½ cup onions, sautéed
1 cup roughly chopped mushrooms

1. Preheat oven to 350F. Grease pie plate.
2. Saute onions and mushrooms in 1 tbsp of reserved bacon grease over medium-low heat until onions begin to caramelize.
3. In a 4 cup mixing cup, beat eggs well. Mix in Bisquick mix, salt, pepper, butter, & milk.
3. Pour into pie plate.  Sprinkle cheese, bacon, onions, and mushrooms on top.
4. Bake for 40 mins. Cool for 5 mins, cut into 8 wedges and serve.