GLUTEN-FREE GAME-DAY GUMBO (INSTANT POT)
A terrific recipe for gumbo that uses a gluten free dry roux. No more stirring a roux forever to make it brown and it's gluten free and dairy free! Quick easy meal for the big game so your guests can grab and go and not miss the game!
Provided by My Nanas Apron
Categories Free Of...
Time 2h30m
Yield 1 6 Qt. Instant Pot, 8 serving(s)
Number Of Ingredients 21
Steps:
- Put the instant pot on saute.
- Add a little oil to the pot.
- Add sausages and saute for a few minutes until a little brown and remove to a plate with paper towels.
- If using cut up chicken breasts, add a little more oil and add chicken and cook until outsides are browning and remove to a plate with no paper towels.
- Add the vegetable oil and flour and just mix until the dry flour is dissolved in oil. **.
- Add vegetables and saute, adding the thyme, seasonings above including the bay leaves.
- Add tomatoes and chicken broth, and stir to scrape the bottom of the pot.
- Add meats back into the pot. (If using canned chicken, add now).
- Put the lid on and set on pressure cook (or manual) for 7 minutes if using canned chicken and 10-12 minutes if using cut up chicken breasts.
- Natural release for 10-15 minutes.
- Stir in parsley and the green onions except for the green tops you saved for garnish.
- Put in bowls along with the cooked rice and put green onion tops on top.
- ** You can buy canned chicken at your grocery store. I used 12.5-ounce cans and you may need to buy more than 2 cans if your grocery store sells smaller cans.
- ** For a thicker gumbo add 1/2°C roux (flour but only use the same 1/4 cup of oil).
Nutrition Facts : Calories 432.5, Fat 30.8, SaturatedFat 8.6, Cholesterol 74.6, Sodium 826.6, Carbohydrate 14, Fiber 1.9, Sugar 5.8, Protein 24.5
SPOTTED DICK
Steam a traditional fruity sponge pudding with suet, citrus zest and currants then serve in thick slices with hot custard
Provided by Valerie Barrett
Categories Dessert, Dinner
Time 1h45m
Number Of Ingredients 9
Steps:
- Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon and orange zest.
- Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.
- Shape into a fat roll about 20cm long. Place on a large rectangle of baking parchment. Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker.
- Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1½ hours. Top up the pan with water from time to time.
- Remove from the steamer and allow to cool slightly before unwrapping. Serve sliced with custard.
Nutrition Facts : Calories 462 calories, Fat 19.9 grams fat, SaturatedFat 11.2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 34.5 grams sugar, Fiber 2.7 grams fiber, Protein 5.4 grams protein, Sodium 0.5 milligram of sodium
SPOTTED DICK
Make and share this Spotted Dick recipe from Food.com.
Provided by Ian Carol Rice
Categories European
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl mix the flour, suet, sugar, currants and 12 fl.oz. water to a soft dough.
- Shape into a long sausage and wrap in greaseproof paper.
- Fill a pan that is large enough to take the dough sausage, allowing room to expand, with water.
- Bring to the boil.
- Dip a clean tea towel in hot water, wring it out and sprinkle it with flour.
- Roll up the pudding loosely in the cloth and tie at each end.
- Place the pudding in the pan and simmer for 2 hours.
- Remove the tea towel and greaseproof paper, sprinkle with sugar and serve warm with custard.
Nutrition Facts : Calories 3377.9, Fat 145.5, SaturatedFat 36, Sodium 4334.4, Carbohydrate 491.9, Fiber 20.8, Sugar 228.5, Protein 40.6
POT STICKERS (GLUTEN-FREE)
Found this recipe on a forum. Several people seem to have made with successfully. Posting here so I don't forget about it. I was looking for a pot sticker recipe a few weeks ago and could have used this. Looks like it takes a while to make, so be prepared.
Provided by Andrew Mollmann
Categories Gluten Free Appetizers
Time 6h45m
Yield 15 Stickers, 3 serving(s)
Number Of Ingredients 21
Steps:
- Wrappers:.
- Put rice flour, salt, tapioca, corn starch, sweet rice flour, xanthan gum, and gelatin in a food processor until evenly combined.
- Whisk together egg with 1/2 cup cold water until well blended.
- Turn on food processor and slowly pour egg/water mixture into the dough.
- Open the food processor and scrap down the sides. Make sure the dough is evenly processed. At this point, check to see if the dough will easily stick together but is not sticky. If the dough does not come together to form a soft dough, turn the food processor back on and slowly drizzle water in by the tablespoon (maybe up to ¼ cup more of cold water will be needed). If the dough is too sticky, add a tablespoon of sweet rice flour at a time until the dough forms a soft dough.
- Divide the dough into 2 Tablespoon/small ice cream scoop balls. While working with one ball at a time, keep the remaining dough in a bowl under a damp (but not wet!) towel.
- Press each ball into a small disk.
- At this point, you can either use a tortilla press, a pasta roller, or some serious arm muscle and a rolling pin. Roll the disk into a super flat (think lasagna flat) round or square. (If using your pasta roller, roll to the level 3 thickness. (1 being the thickest setting on my Kitchen Aid pasta roller attachment.) Don't get the wrap too thin or it will rip when you are rolling the egg rolls together with their stuffing.
- For Filling:.
- Divide dough into 15 balls. Keep the dough you are not working with covered with a damp, but not wet, towel. See instructions at the end for rolling them out.
- Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
- Place a tablespoon of the pork mixture into each of the wrappers. Fold the wrappers, and seal the edges with a moistened fork.
- In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet (Be careful when you do this because the oil can spatter). Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
- Serve with dipping sauce of your choice.
Nutrition Facts : Calories 877.1, Fat 44.5, SaturatedFat 10.5, Cholesterol 178.5, Sodium 1277.3, Carbohydrate 94.8, Fiber 5.4, Sugar 6.3, Protein 23.6
SPOTTED DICK III
Make and share this Spotted Dick IIi recipe from Food.com.
Provided by Doreen Randal
Categories European
Time 2h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sift the flour with the salt into a bowl, rub in butter and then stir in the sugar and currants.
- Whisk the eggs and stir into the mixture and stir until smooth with a wooden spoon, adding milk, if necessary, to give a dropping consistency.
- Turn into a well-greased basin, cover with pleated, buttered grease proof paper and foil, tie securely and steam 1 1/2 - 2 hours.
- Serve with custard.
Nutrition Facts : Calories 402.1, Fat 17.5, SaturatedFat 10.3, Cholesterol 111.1, Sodium 161.1, Carbohydrate 55.9, Fiber 3, Sugar 23.5, Protein 7.5
INSTANT POT SPOTTED DICK (GLUTEN FREE)
If you don't have an Instant Pot, you can use a covered pot or steamer pot with boiling water on the stove for 2 hours. Build a platform with some cookie cutters or crumbled foil. Also, make sure your suet is gluten free. Many kinds of suet you buy have wheat flour in them. I found some shredded suet that is suet and nothing else. It freezes well.
Provided by threehappypenguins
Categories Dessert
Time 1h25m
Yield 1 pudding cake
Number Of Ingredients 11
Steps:
- Using a food processor or high speed blender, add the suet, sweet rice flour, starch, baking powder, xanthan gum, and salt. Pulse blend until it's mixed thoroughly. Then add suet/flour mixture to a mixing bowl.
- Add egg to the suet/flour mixture in the mixing bowl, and begin gently mixing with a spatula. Slowly add the milk and continue to mix gently until a ball of dough is formed. You may have to start using your hands to get it thoroughly incorporated.
- Add your currants, raisins and zest and mix with your hands.
- Grease a pudding basin or bowl. I used a 4 cup Pyrex glass measuring cup. Place the dough in there and pat it flat on top.
- Cover with parchment paper, then foil, and secure the edges with an elastic or twine.
- Put 3-4 cups of water in an Instant Pot (depending on the size of pot you have), and place your steamer rack on the bottom. Place your basin/bowl on top of the steamer rack, secure the lid, and seal the valve.
- Press "Steam" (or "Manual" and make sure it's on High Pressure and Normal) and set the timer for 1 hour and 10 minutes. Then leave it to steam.
- After the timer goes off and the steaming is finished, open the valve to do the Quick Release of pressure. Remove the lid and carefully remove the (hot) basin/bowl. Let it sit to cool for 5 minutes.
- Remove the parchment and foil, and gently invert the pudding onto a plate. Serve with your favourite custard.
Nutrition Facts : Calories 3002.4, Fat 224.7, SaturatedFat 123.7, Cholesterol 357.6, Sodium 2048.2, Carbohydrate 219.5, Fiber 5.1, Sugar 21.8, Protein 22.1
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