Gluten Free Southern Vegetarian Recipes: Pan Fried Cornmeal Flour Okra Recipe

June 2nd, 2009 yum Posted in Corn, Southern, Vegetables, Vegetarian, okra 5 Comments »

cornmealokraokra2Although Southern food does not exactly scream either vegetarian OR gluten-free, as a Northwestern girl, I’ve always had a crush on its hearty, stick-to-your-ribs style cuisine. Of course, done the traditional way most recipes are too heavy or non-veg for my taste, so I have found my own take on the traditional that suits my house, whether it’s lightened gluten-free biscuits using Pamela’s mix, a vegetarian gumbo, or vegan gravy. The DH has a fondness for okra which I haven’t always understood, but it is also a classic Southern ingredient, and I have to say, prepared in a tasty okra Indian dish or done Southern style, this unassuming little vegetable starts to make my heart pitter-patter a little faster too. This recipe is a light take on the classic fried okra that I think might make you change your mind about okra too, so the next time you see some in the supermarket, why not pick some up and try it for yourself?

Gluten Free Fried Okra Recipe
Ingredients
12 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
2 tbsp. milk (dairy or non dairy) with a firm squeeze of lemon juice
1/2 cup cornmeal
1/4 cup brown rice flour
1/4 cup potato starch
1/4 teaspoon seasoning mix of your choice with salt
1/4 teaspoon ground black pepper
1-2 tbsp olive oil
Directions
After letting lemon juice make milk curdle slightly, add to whisked egg (or egg replacer egg) and whisk together. Add Okra and let sit for 10 minutes or so.

Combine dry ingredients and put in bag with okra. Shake until okra is coated.

Heat oil in nonstick pan. Add okra and fry on each side until brown. Add a little more oil if you need it. (Or start with 1 tbsp, spread evenly in pan and add second tablespoon after you turn/shake the okra to fry the other side.)

Cool, sprinkle with more salt, and enjoy!

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Adopt a Gluten-Free Blogger: Carrie of Ginger Lemon Girl

March 7th, 2009 yum Posted in Adopt a Gluten Free Blogger, Gluten Free Blogs, Gluten Free Recipes, Southern, biscuit 4 Comments »

Sometime around the great sweet potato biscuit quest, I came across Carrie of Ginger Lemon Girl’s recipe for a gluten-free cheddar garlic biscuit that promised to replicate the famed gluten treat, Red Lobster Restaurant biscuits. Needless to say, I was intrigued and bookmarked the recipe (and Carrie) for a future Adopt-a-gluten-free-Blogger event.

Something happened this month, and I’m not quite sure what it was- but somehow, I posted the notice for our event around the 15th, and then when I looked up from life-graduate school projects, prenatal doctor’s appointments, and life with my DH- it was March already, and I had very nearly missed the deadline for my very own event! I had a project due that following Thursday that required every waking moment, and so- guiltily- I extended the deadline for our event to today.

Friday I was supposed to make my biscuits, but we got a little caught up in the excitement of the day, because on Friday we found out (thanks to our 20 week ultrasound) what gender we’re having. Stay tuned, because we’ll post about it soon- after we tell the FIL and MIL. So, this morning I got up- ran straight to the kitchen- and fixed myself up some rich, cheesy biscuits a la Carrie.

Assessment: From trying to make my own biscuit recipe from scratch I know just how hard it is to do, and I was impressed by Carrie’s master mix very much. Unfortunately I was forced to make a few adjustments- for example, I used buttermilk powder instead of plain milk powder. I also don’t use oat flour so I used her suggestion of millet flour for the mix. And, I use spectrum organic shortening rather than butter-flavored crisco, so that may have changed things a bit. Even so, the recipe came together nicely and rose beautifully in the oven. I did use her suggested garlic butter basting technique (although hesitantly, because garlic hasn’t agreed with my pregnant lady taste buds) and the full amount of cheese suggested. My cheese was white, organic sharp cheddar so didn’t have the same vibrant color as Carrie’s cheddar, but I bet it tasted just as good! The biscuits were light, rich, and cheesy just as promised.

I should have known- for a good biscuit recipe, you go to a good southern cook- and Carrie is a real boon to the gluten-free community with her cozy, down-home comfort food recipes. She even gives WW points for those decadent southern (or wannabe girls like me) watching their waistline.

I enjoyed the biscuits, and one of the best things about them is I think they could be easily tweaked to suit someone’s individual taste buds. Just for the record- I do think Carrie’s original suggestion of plain powdered milk is probably a better idea than using powdered buttermilk for this recipe like I did. (The buttermilk somehow clashed slightly with the cheese and garlic- or maybe it is just my weird-o preg taste buds). Next time I think I’d try making plain biscuits, sans cheese, Or try this recipe again and either skip the garlic or sub it with onion powder. (Onions like me better than garlic these days). I might also try a little parsley as well… hmmm!

This recipe is one of the things I love about Adopt-a-gluten-free Blogger. I’ve tried Carrie’s recipes before (a cranberry holiday treat) but have been so busy I haven’t been trying many lately. Thanks to this event, but most of all thanks to Carrie I discovered a brand new, delicious, and thoughtful gluten-free recipe to play with that otherwise might have languished in my “favorites” folder for ages.

If you haven’t explored this gluten-free southern girl’s repertoire, you need to! I’ll see you over there…

Just for fun, here’s my current favorite GF biscuit recipe, using Pamela’s mix:

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