Gluten Free Spaetzle

 

There is a Barvarian Restaurant in our town called the Black Forest, which serves fabulous food.  I think this spaetzle recipe rivals theirs!  I had never made spaetzle before and was surprised at how easy it was to make. I made this plain but you could easily add herbs or gravy.  Wunderbar!

Ingredients:

1 1/2 cups Domata Gluten Free Recipe Ready Flour
Kosher salt
2 eggs
1/2 cup milk
Extra-virgin olive oil
Directions:
Bring a large pot of well salted water to a boil over medium heat.

In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.

In a large bowl, add the Domata Recipen Ready Flour and make a hole in the Domata Recipe Ready Flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the Domata Recipe Ready Flour. Mix until they are just combined.

Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil. Toss to coat evenly and serve immediately.

Parmesan Tilapia

 

Here is a recipe from Renee Kelly, which was originally published in the Kansas City Star.

Makes 4 servings

Ingredients:

1/2 cup Domata Recipe Ready Gluten Free Flour

1/2 cup Parmesan cheese

1 teaspoon chopped oregano or herb of your choice

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1-1/2 pounds tilapia, preferably Quixotic

1/2 cup olive oil or vegetable oil for sautéing

Lemon for garnish

Directions:

Mix together the flour, Parmesan, chopped herbs, salt, garlic powder, and pepper. Coat each filet with the Domata mixture.

Heat a sauté pan on medium high heat with a little bit of the oil. Sauté the tilapia about 2 minutes each side.

Serve with a salad.

Read more here: http://www.kansascity.com/2013/08/24/4433160/tilapia-is-a-quick-light-and-healthy.html#storylink=cpy

Connie’s Crunchy Chicken Fingers

Thanks Connie S. for submitting this delicious family friendly recipe!

 

Ingredients:

5 boneless skinless chicken breast halves

1 egg, beaten

1 cup buttermilk (soy or almond milk mixed with vinegar can be used)

1 tsp. garlic powder

1 cup Domata gluten free Seasoned Flour

½ cup gluten free bread crumbs (Kinnikinnick panko style)

1 tsp. baking powder

Oil for frying

 

Directions:

Cut the chicken into ½ inch strips; place in a large re-sealable plastic bag.  Combine egg, buttermilk, and garlic powder, pour over chicken.  Seal and refrigerate for 2 hours.

In a separate bag, combine Domata flour, bread crumbs, and baking powder.  Drain the chicken strips, discarding the milk mixture.   Place chicken in the bag with the flour mixture; seal and shake to coat.

Heat oil to 375 degrees.  Fry the chicken in batches for 4-5 minutes or until golden brown.  Drain on paper towels.

 

So crunchy and yummy!

Beer Batter Fried Fish

This is a quick and easy recipe for a gluten free beer batter that goes great with nearly any fish or seafood (good for onion rings too!). The keys here are cold batter, hot oil and quality fish.  Club soda is an easy substitute for the beer.

Ingredients:

• Oil for Frying
• 2 pounds fresh fish fillets, shrimp, oysters, clams or squid
• 1 cup Domata Seasoned Flour
• 12 ounce bottle of gluten-free beer OR 12 ounces of club soda

Directions:

1. Mix Domata Seasoned Flour with 12 oz. of gluten free beer or club soda.  Add the liquid slowly, stirring all of the time.  You want enough liquid in the batter to make it the consistency of house paint or pancake batter.
2. Put the batter in the fridge for 20 minutes.
3. When the oil is hot, dip fish fillets in batter, making sure both sides are coated.
4. Fry in hot oil until golden brown, about 5-8 minutes.

Chicken Pot Pie With Sweet Potatoes

Ingredients:

1 cup chicken broth

1 small sweet potato or yam, peeled and diced

1 medium carrot, peeled and chopped

½ medium onion, chopped

Leaves from 2 sprigs of fresh thyme

Salt and pepper to taste

½ cup milk

2 Tablespoons Domata Recipe Ready Flour

2 cups cooked chicken, shredded with two forks

1/3 cup frozen peas

1 pie crust (gluten free recipe: https://domataflour.wordpress.com/2012/04/22/basic-pie-crust/)

1 egg, lightly beaten

Directions:

Preheat the oven to 425 degrees F.

In a medium saucepan, bring the broth to a boil.  Add the sweet potato, carrot, onion, thyme, and salt and pepper. Simmer for 15 minutes, or until the vegetables are soft.

While the vegetables are simmering, in a measuring cup or small bowl, whisk together the milk and flour.

Once vegetables are soft, slowly add the flour-milk mixture, stirring until the filling has thickened. Remove the pan from the heat and stir in the chicken and peas.

Add the pot pie filling to a 9-inch pie plate. Cover with the pie crust and cut a few slits on the top to allow the steam to escape while baking.  Using a pastry brush, paint with the egg wash – which will result in a nice golden sheen.

Bake the pie for 25 to 30 minutes, until the filling looks bubbly inside.

Pan Fried Fish

Casting for dinner.

Domata Seasoned Flour makes a great coating for fish!

Chicken and Dumplings

Gluten Free Bisquick Mix

8 1/2 cups Domata Recipe Ready Flour™

1 1/2 cups nonfat milk granules

1-tablespoon salt

1-teaspoon baking soda

2 teaspoons cream of tartar (optional)

3 tablespoons double acting baking powder

Cut in 2 1/4 cups quality shortening, until it resembles baking mix. Store in a cool, dry place, or freezer.

Chicken & Dumplings:

For the dumplings, use 2 1/2 cups of mix and 2/3 cup milk. Mix and drop by the spoonful into your favorite chicken soup. Boil for 10 minutes uncovered, and then cover and boil another 10 minutes.

*Recipe sent in by Jamie Curran

(a military family living inGermany)

Chicken Fingers

Quick and kid-friendly!

Ingredients

1 cup	Domata Seasoned Flour
1/4 teaspoon	Black pepper
1/4 cup	Mayonnaise
2 Tablespoons	Milk
1 1/2 lb.	Chicken breast defrosted and cut into strips

Directions

Mix together mayonnaise and milk in medium bowl. Place seasoned flour in another bowl. Coat chicken with mayonnaise and milk mixture, dredge in batter mix covering all sides completely.

For oven-fried: preheat oven to 450 degrees. Oil a cooking sheet. Space chicken fingers so they are not touching, bake about 15 minutes, turning once during baking.

For pan-fried: preheat 1 inch oil in deep sided pan. Place chicken fingers carefully in hot oil. Cook until golden brown.