Gluten-Free Makeovers (35 page)

Set the mini muffin cups on baking sheets for easy handling. Spoon a scant tablespoon of filling into each shell, or enough to fill each shell without overflowing. Bake 15 to 20 minutes or until the filling is set. Cool on a wire rack. Serve slightly warm or at room temperature.

Shells can be formed and refrigerated up to three days prior to baking.

Baked shells may be cooled, frozen, and filled as needed.

This recipe can be prepared to completion one day in advance and reheated just before serving.

Bake the shells. Add a small piece of goat’s milk cheese or grated cheese and top with a dollop of pepper jelly. Bake 5 minutes or just until cheese has melted.

Avoiding Dairy?
Fill fully baked shells with roasted vegetables and serve.

Egg-free
and
Dairy-free

Every Passover I
make these for the three of us who are gluten-free, but everyone else prefers them to real matzo. Now I double or triple the recipe. However, no need to wait for Passover to make this recipe and no need to overlook it if you do not celebrate this holiday. This makes wonderful crackers, too.

Preheat the oven to 425°F. Line two cookie sheets with aluminum foil or parchment paper.

In a medium bowl, combine the potato starch, almond flour, sorghum flour, flaxseed meal, xanthan gum, and salt. Using your fingers, a fork, or mixer, cut in the non-dairy spread until the mixture resembles coarse meal. Add water, a little at a time, until the dough forms a ball and isn’t too sticky. Knead until smooth.

Press walnut-size pieces of the dough onto the cookie sheets with the palm of your hand until the dough forms a thin circle. Smooth out the edges, if desired. Prick the surface with a fork.

Bake 10 to 12 minutes, until the edges are slightly brown. Watch carefully to make sure these do not overbake. Remove and set the cookie sheet on a wire rack to cool. Store cooled matzo in a plastic bag at room temperature. These will keep for several days.

Dairy-free
and
Egg-free

I brake for
Chicken Lettuce Wraps from P.F. Chang’s China Bistro. But when I don’t have P.F. Chang’s in my sights and I am hungry for this refreshing and filling appetizer, I feed my craving with my own rendition, created when I was attending Chinese cooking school many years ago. I think you’ll agree that it comes close to the real deal.

For the marinade: In a medium bowl combine the sherry, cornstarch, tamari, and black pepper. Add the ground chicken and mix well. Set aside while making the sauce.