Saturday, November 3, 2012

Recipe for Gluten-free Clam Chowder and Corn Bread

I have a guilt-free way of eating clam chowder and corn bread. Small servings.  :)  I don't think the butter can be left out of these recipes for lower fat purposes, 'cause it just tastes too good!*  So...serve up a nice, big salad on the side, and enjoy the creamy flavor of the clam chowder (P. 52 in my cookbook) and the moist cornbread (P. 46 in my cookbook).

Moist Cornbread

1 cup butter
1 cup sugar
4 eggs
16-ounce can creamed corn
4-ounce can green chilies (optional)
½ cup shredded cheddar cheese (optional)
¾ cup rice flour 
¼ cup tapioca flour
½ cup gluten-free cornmeal
½ cup gluten-free corn flour
1 tablespoon plus 1 teaspoon baking powder
½ teaspoon salt
2 teaspoons xanthan gum

1                    Preheat oven to 350°F.
2                    Cream butter, sugar, and eggs. Add creamed corn, green chilies, and cheese.
3                    Add rice flour, tapioca flour, cornmeal, corn flour, baking powder, salt, and xanthan gum.
4                    Pour into a greased 9 x 13-inch baking dish. Bake for 35 to 40 minutes.  Freeze leftovers.

Serves 12
*Tip: If you can't tolerate dairy products, Earth Balance Spread® (a dairy-free margarine) is delicious and has been used successfully as a substitute for butter in the recipes in this cookbook.
Tip: Any bread that includes baking powder should be mixed only until combined.

Clam Chowder
6.5-ounce can minced clams
1 cup finely chopped onion 
1 cup finely chopped celery
2 cups chopped red potatoes 
1 cup butter
¾ cup brown rice flour
4 cups milk or half-and-half (or 3 cups almond milk plus 1 cup soy milk)
1½ teaspoons salt 
½ teaspoon sugar 
¼ teaspoon pepper 
1 teaspoon gluten-free chicken bouillon powder 
½ teaspoon minced garlic
Bacon pieces and green onions (optional)

1                    Drain clam juice into water that barely covers the vegetables. Reserve clams.
2                    Simmer vegetables until tender. Do not drain.
3                    Melt butter in a small saucepan and add rice flour. Stir until mixture begins to gently boil.
4                    Add milk (or half-and-half or substitutes), salt, sugar, pepper, bouillon, and garlic. 
5          Stir over medium-high heat until thickened.
6                Add cream sauce and clams to the vegetables and mix well.

Serves 7 to 8
Tip: If you don’t like clams, leave them out and serve as a potato soup.  

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