Gluten-Free Recipes for Breakfast

Orange Sauce

From Oonagh Williams of Royal Temptations Catering

This gluten-free sauce goes well with an Easter ham, chicken, waffles/pancakes, over a cake or with ice cream.

In my wheat flour days, I had skinny sweet potato fries with a dipping sauce of roughly equal quantities of butter, maple syrup and bourbon—it was dangerously addictive. This is a gluten-free variation that my husband and I enjoy. I normally keep a container of concentrated orange juice in the freezer, transferred to a screw top container as it doesn’t freeze solid. I use orange juice concentrate in various recipes using orange juice for a more intense flavor.

Gluten-Free Orange Sauce

Ingredients:

• ½ stick, 2 oz butter 
• ½ c orange marmalade – I use an orange marmalade that has thin pieces of orange peel, not the expensive thick and chunky marmalade. 
• ½ c orange juice concentrate
• ½ c chopped toasted nuts
• 2 tbsp rum, brandy, orange liqueur, bourbon – whatever you like and can have. Optional but does give a lovely flavor. 
• 2 tsp gluten-free cornstarch mixed with 2 tbsp water. 
• Pinch of salt and pepper

Directions:

1. Melt butter, marmalade and concentrate together.
2. Add nuts and rum, etc.
3. Simmer for a minute, add cornstarch and water mix, stir well, bring back to a boil, simmer for 2 minutes and then serve. This does reheat well, keeps in fridge.  Add it to the skillet of fried chicken, pork so it mixes with meat juices and sugars caramelize slightly. For meat, add some rosemary to pan or mint to go with lamb.

SMOKED SALMON SPREAD

From Oonagh Williams of Royal Temptations Catering

This smoked salmon spread (pâté) has a very mild, subtle taste. Please use the tiny quantities of sherry and tomato ketchup listed. They are there to add flavor, not to overpower the whole dish. For correct quantities, measure the lemon juice, sherry and tomato ketchup together into a small bowl and then add to the food processor.  It is far too easy to pour huge amounts out of a bottle otherwise and ruin the recipe. I buy imported smoked salmon, it tastes quite different from American lox. I also buy smoked salmon from Ducktrap, a company in Maine.

Ways to Eat Smoked Salmon:

• It can be served with Irish soda bread
• Use it to make cream and smoked salmon sauce for pasta
• It can be added to scrambled eggs
• Use it to make a frittata
• Add smoked salmon to egg salad
• Serve on top of potato pancakes 
• blini with sour cream
• Throw it on slices of cucumber with dill mustard sauce
• Eat with slices of apple
• On top of a toasted bagel 

Ingredients:

• 8 oz softened cream cheese
• 4 oz smoked salmon or more 
• rind/zest of ¼ lemon
• 2 tsp. lemon juice
• ½ tsp sherry or brandy
• ½ tsp tomato ketchup 

Directions:

Place smoked salmon in processor and run until chopped. Then add rest of ingredients and run until smooth and creamy. Taste and adjust seasoning, add fresh chopped dill, more lemon, dash of cayenne pepper or Tabasco if desired. The flavors will change as it mellows and matures. Leave for at least 4 hours before using.

For a special party, starter for St. Patrick’s day, Easter, Good Friday.  Line a 4 cup mold with plastic wrap, mix ½ brick of cream cheese with chopped fresh dill, spread into mold.  Top with salmon spread and chill. You can spread some red white fish caviar between layers and in middle of mold when you turn it out. Romanoff® Red Whitefish Caviar or Red Salmon Caviar is labeled gluten-fee.

Turn out onto serving plate and finish with sliced cucumber, slices of smoked salmon rolled up, sour cream, caviar. 

CRÊPES

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh.

A recipe for soft, delicious gluten-free crepes, which can be layered with any sauce or flavoring.

Ingredients:  

• 3 large eggs
• ½ c half and half 
• ½ c fat-free milk  I used ¾ c fat-free milk and ¼ c heavy cream – use coffee creamer instead of cream for sweet crêpes or 1 c whole milk
• 1 tsp gluten-free vanilla extract 
• ¾ c  cornstarch, I use Argo labeled gluten-free, Non-GMO and aluminum-free. You can add a little more cornstarch for a stronger crêpe.
• Salt
• 1 tbsp sugar for sweetness

Directions

1. Put milk and eggs in a bowl, then add rest of ingredients and whisk with an electric hand mixer, immersion blender or put in a blender and run until smooth. If you put cornstarch in bowl first, it tends to be more difficult to blend. 
2. I use a Caphalon crêpe pan that is 8” across the base. Most skillets etc are sold quoting measurement across the top edge not the cooking base, which can make quite a difference to size and quantity of crêpes based on that measurement. Heat pan on medium high heat until you can drip a few drops of water on pan and they ‘dance’ across the surface. Smear with a tiny bit of butter on paper towel. Pour in 2 tbsp batter into the center of the pan and tilt and swirl the batter to cover the base. Try not to get batter up the sides because it makes for less attractive crêpe, plus if you have bolts on the inside of the pan, batter will cook around bolts. Also batter around sides, cooks into a very crisp edge. But once stacked all the crêpes go soft. It does take practice to make visually perfect crêpe, first one is known as cooks perk in England, but they all taste good.
3. Cook until the top is drying and the edges are turning a golden brown.  About 20 seconds. I use a very thin plastic spatula to lift side of crêpe to see color and if cooked, the spatula loosens all the edges, making it easier to flip crêpe.  I flip it with my fingers, you can also use the spatula. Cook for a further 10 seconds. First side of crêpe should look an even golden brown, second side will look ‘freckly’.  If you overcook, it becomes very dry and crisp and difficult to roll or fold.
4. Invert crêpe onto a large plate and repeat with rest of batter. Depending on filling you will use, you can fill crêpes as they are made. Sometimes it is easier to fill them all at one time so you divide filling evenly amongst crêpes. Stir batter with each crêpe as cornstarch will sink to bottom.

For the fall, after you’ve gone apple picking with the kids, cook some cored and chopped Gala, Fuji, Braeburn or similar apples in butter, add some maple syrup, sugar, or apple cider and serve as a sauce over the crêpes.

English Scones

A gluten-free Mother’s Day treat!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I saw the original wheat flour dough for this recipe in one of my English cookbooks and made gluten-free version of the dough, tried it, liked dough, but was bored by filling  But since then I have used my gluten-free version of the dough to make scones, non-yeast cinnamon buns, non-yeast Stromboli, yeast and non-yeast Lithuanian bacon buns, and Italian sweet ricotta Easter Pie. All of this just by altering amount of sugar, butter and type of liquid from fat free milk to heavy cream.

This pastry is a cross between pie crust and cookie dough—soft, rises due to baking powder, very rich.

In all my hands-on wheat flour cooking classes as well as brunch parties for clients, I always had to make my English scones, with raspberry jam and whipped cream with Chambord, or peach jam and cream with peach schnapps. Clients would stand in kitchen watching me make scones, unable to believe that people still baked real food. Scones are a part of life in England, cream teas, Sunday afternoon tea. My mother used to make them by the hundreds for church fair.

Gluten-Free English Scones
Makes 6 scones

Ingredients:

• 5 oz (1 cup less 1 tbsp, 140g) King Arthur gluten-free all purpose flour – no baking powder or xanthan gum. Available in 24 oz box in grocery store.
• 3 oz (¾ c, 84 g) almond flour – note finely ground almond flour (white) is less volume than more coarsely ground almond flour or almond meal (freckly), that’s why I weigh. Too much or too little by volume will alter recipe. Not all measuring cups are accurate.
• ¼ c (1 oz, 28 g) powdered (icing) sugar
• ¾ stick (3 oz, 84 g) cold butter
• 2 tsp (10ml) gluten-free baking powder
• pinch of salt
• ½ tsp (3 ml) xanthan gum, ¼ tsp xg crumbled too much even when cold.
• 1 egg
• 1 tsp (5 ml) gf vanilla extract, almond if doing more almond filling.
• ¼ c (60ml, 2oz)- 1/3 c cream.  I use cream for scones for a richer taste, but also a more tender dough that will crumble a bit when warm, it doesn’t need more xanthan gum.  I use 1/4c cream if I am baking scones on a baking sheet where they will spread. If you are putting scones into mini whoopie pie tins or a ‘shape’ then I use 1/3 c for dough so it’s moister but will spread without walls to contain scone.

Directions:

1. Mix gluten-free flour, almond flour, sugar, xg, baking powder and salt together, then rub in cold butter until resembles fine breadcrumbs. Food processor is quickest.
2. Mix egg, cream and extract together and whisk with a fork to blend egg.
3. You can add liquid mix to dry mix in food processor and pulse to combine.  For scones I prefer to take dry mix from food processor into 4 cup bowl, add liquid and stir until combined.  Gently knead a few times with white rice flour.
4. Pat dough into roughly 6 inch circle, Cut into 6 pieces, separate and place on lined cookie sheet or skillet and bake at 400 for 20-25 minutes.  Scones should have risen, be a nice light golden brown color, and look fluffy inside when you break one open. Round each piece into a ball to cook in mini whoopie tin etc.
5. Remove from oven, let cool slightly.  If you try to halve scones too soon, they will disintegrate. Then halve and serve with good raspberry jam (my favorite) topped with imported clotted cream – about $5 for 6 oz jar in specialty cheese section of my regular grocery store. Or just whip and sweeten some heavy cream.

Mini Quiches

Spinach and Sundried Tomato Quiche or Frittata

Eggless Nog Pancakes

Caramel Apple Muffins

Blueberry Swirl Muffins

Lemon, Almond and Poppy Seed Belgian Waffles