From Chef Oonagh Williams of Royal Temptations Catering

Makes 6 muffin tops

Ingredients:

• 3 large eggs
• ½ cup Oonagh’s Gluten-Free Flour Mix
• ¼ tsp xanthan gum
• ¼ tsp garlic powder
• ¼ tsp dry mustard powder (make sure it’s gluten-free)
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped green tops of green onions
• ½ cup milk (whole milk is best)
• Salt and pepper to taste
• 2 Tbsp olive oil
• ¼ stick of butter, melted (optional)

Directions:

1. Preheat oven to 425 degrees.

2. Place 6 muffin tops tray and oil in oven to heat while oven preheats.

3. Whisk eggs in a large bowl until slightly fluffy, about 1 minute.

4. Add flour, xanthan gum, garlic powder, mustard, herbs, milk, salt and pepper to taste and beat just to blend. Let stand for about 5 minutes. Batter should be pourable, but neither runny nor stiff.

5. Remove pan from oven, divide hot melted butter evenly between holes (1 teaspoon in each) and pour in batter, about ¼ cup per hole. Batter will sizzle as it hits hot pan and immediately start forming a skin on edges. The pan must be hot.

6. Immediately put pan in oven and cook for about 15-20 minutes until puddings are deep golden brown, have risen all the way around the pan, normally quite unevenly and very little flat area. The more you bake them, the crispier they become with no soft areas.

7. Remove from oven and immediately serve since they will rapidly deflate. Serve onto a heated plate plus hot gluten-free gravy as they go cold rapidly.

Tips & Alternatives:

For a sweet version to serve at breakfast: Add 1 tsp. vanilla or almond extract, 2 tsp. sugar, and a bit of orange zest. Serve with warmed maple syrup, cinnamon sugar, powdered sugar and melted butter.

Ingredients:

• 1/2 cup canola oil
• 6 eggs
• 1 cup almond milk
• 2 tsp. vanilla
• 1 cup gluten-free flour
• 1 tsp. baking powder
• 1 tsp. salt

Directions:

1. Pour the canola oil into a 13″ x 9″ casserole dish. Put it into the oven and set the temperature to 425 degrees (let the dish warm with the oven).

2. In a medium bowl, mix the 6 eggs with the almond milk and vanilla. In a separate bowl, mix all the dry ingredients (flour, baking powder, salt) with a whisk. Then combine the wet and dry mixtures, whisking it to get the lumps out.

3. When the oven is preheated, carefully get the dish out (or ask an adult to get it out) and pour in the batter. Put it back in the oven, and bake for 15 minutes.

4. When the time is up, remove the dish from the oven, cut the oven pancake into squares and serve with maple syrup. Leftovers are great the next day, too!

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

• 1 cup Oonagh’s Gluten-Free Flour Mix
• 1 cup almond meal
• 2/3 cup gluten-free cornstarch
• 1/4 cup buttermilk powder
• 4 tsp. baking powder
• 1 ½ tsp. baking soda
• Salt
• 6 Tbsp. sugar
• 1 tsp. xanthan gum
• 4 oz, 1 stick hard butter from the fridge – cut into 1 tbsp slices.
• ½ cup cream
• 2 eggs
• 4 tsp. vanilla extract (essence)

Directions:

1. Preheat oven to 350 degrees F.
2. Mix together Oonagh’s Gluten-Free Flour Mix, almond meal, cornstarch, baking powder, baking soda, buttermilk powder, salt, sugar and xanthan gum. Put all ingredients in a food processor and quickly pulse to mix.
3. Add cold butter and pulse until pea size pieces of butter are throughout the dry mix. Using cold, hard butter makes for a flakier scone. If you don’t have a food processor, then grate hard butter into dry mix in bowl using the large holes on a box grater and stir butter into mix without melting butter from heat of your hands.
4. Whisk eggs in a 4 cup bowl until fluffy (about 1 minute) then whisk in cream and vanilla.
5. Stir dry mix into wet mix and mix until it comes together like a wet dough/paste. This is not a dough that can be kneaded or rolled out like regular scone dough. Depending on how carefully you measured wet and dry ingredients, the dough should be quite wet but will thicken in a minute or two because of baking powder and xanthan gum.
6. Either a) spoon into greased texas muffin cups or regular muffin cups, or b), spoon and spread into 9” pie plate or cake pan and then roughly mark up into 8 sections. This ‘dough’ spreads if you try and bake it flat on a baking sheet. To get height it needs to be baked in a container.
7. Bake in preheated oven for 25-30 minutes for large scones or pie plate. Adjust cooking time as needed and be sure to start checking the scones about 75% of the way through cooking.
8. Remove from oven, allow to cool (otherwise they will fall apart when you cut them), then serve with jam and sweetened whipped cream, strawberries and cream or lemon curd and cream.
9. For homemade cream, whip 1 cup of heavy or whipping cream with 2 Tbsp. powdered sugar and 1 tsp. vanilla.
10. Slice and sugar strawberries so they produce juice, then pour juice over each half of scone, top with strawberries and sweetened whipped cream for total indulgence.

From Chef Oonagh Williams ofRoyal Temptations Catering

I found the original wheat recipe for this on the Jones Dairy Farm website. I’ve used only their sausage roll for years for stuffing and homemade patties. My husband loves for me to buy the big bag of their ready cooked sausage for breakfast in preference to bacon. What I really appreciate is that I think they were one of the first to clearly label their products as gluten-free. Yes, meat should be gluten free but many manufacturers add things to their food.

I adapted their recipe to be gluten-free and made their Hollandaise Sauce by an easier method. As a chef, I can make Hollandaise, but I haven’t made it by the traditional method for years. My method uses a microwave and an immersion blender. My gluten-free cookbook, Delicious Gluten Free Cooking , also includes my easier Hollandaise sauce, plus a lime variation that is good with fish.

My husband had bought me a bag of Udi’s bagels at Trader Joe’s without my asking (how good is that?), so I rewarded him with a variation for breakfast. I had some of the thin Alfresco chicken apple maple sausage (7 sausages to 8 oz). For the 2 people quantity below, I substituted 2 of those sausages cut into very thin slices, white of a bunch of green onions cooked in 1 teaspoon of olive oil in microwave, and about 1 oz./2 Tbsp. goats cheese crumbles stirred in. Very pleasant, but very mild and at husband’s suggestion (he’s getting good isn’t he?), we had it with some of Trader Joe’s peach salsa on the side. Think about using one of the Al Fresco chipotle chorizo sausage and some roasted red pepper for more of a kick.

Makes 2 servings

For the Butter Hollandaise and Dairy-Free Hollandaise recipes, click here.

Ingredients:

• ½ an Udi’s plain bagel, Cut into tiny cubes about ½ inch square (I also tried this with a gluten-free English muffin and prefer the texture from an Udi’s bagel.)
• 1 egg or ¼ cup gluten-free egg substitute
• 2 oz. ham (I prefer Jones Canadian bacon or ham steak cut into small dice rather than slices)
• ½ cup milk (Fat-free is fine. In fact, you don’t feel quite so guilty when you then indulge in Hollandaise)
• Pinch of onion powder
• 1 Tbsp. finely scissored green of green onion
• 1 Tbsp. finely chopped fresh parsley
• Salt and pepper to taste.
• Smoked Paprika to garnish (I use Penzey’s Smoked Spanish Paprika for flavor as well as color.)

Directions:

1. I mix the casserole ingredients in a glass bowl/jug, then cover and refrigerate overnight. In the morning, spray the baking dish and then pour in ingredients. This makes it far easier to clean the dish. Put egg, milk, ham, onion powder, fresh herbs and salt and pepper to taste in glass bowl, mix well. Stir in bread cubes and then refrigerate overnight.
2. In the morning preheat oven to 350 degrees, stir the bread mix well to make sure ham/bacon is evenly distributed, and then pour into sprayed baking dish. Sprinkle lightly with smoked paprika. For this quantity, I use a small pyrex casserole of 2 cup capacity. Place on baking dish and bake in preheated oven for about 30-40 minutes. It will rise, brown and there should be no liquid “sloshing” around in the middle when it is cooked. Do not cook above 350 degrees.

Four times the recipe will fit an 8 cup, 8×8 inch casserole dish and will need to cook for about 45 minutes. With fruit on the side and Hollandaise it is a very festive, tasty dish. Without the Hollandaise, it is boring to me.

About Chef Oonagh Williams

Like Chef Oonagh at Gluten Free Cooking with Oonagh on Facebook, where she posts recipes, her appearances on NH ABC WMUR TV, Local and National radio, products she’s tried, where she will be speaking next. Contact Chef Oonagh on Skype for consultations on food for the gluten-free and other food allergy diets. Her gluten-free cookbook, Delicious Gluten Free Cooking has over 200 pages with full color photos. Click the link for photos and a list of all recipes. E-mail at [email protected].