Chilling out with Chef Ben White — Easy Gluten Free Dairy Free Rocky Road “Ice Ice Baby” Ice Cream

INGREDIENTS
2 cans (14 ounces each) coconut milk, refrigerated for at least 24 hours*

6 tablespoons (30 g) Dutch-processed cocoa powder (I use Rodelle brand)

1 packet (1 scant tablespoon) unflavored powdered gelatin

1/2 cup (4 fl. oz.) cool water

1 cup (200 g) sugar

1/8 teaspoon cream of tartar

1/2 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

3 ounces dairy-free semi-sweet chocolate chips

3 ounces walnuts, roughly chopped

3 ounces marshmallow fluff (store-bought or homemade)

*You must use full-fat coconut milk. Thai Kitchen brand coconut milk and Whole Foods 365 brand coconut milk both work well consistently for this application.

DIRECTIONS
Remove the two cans of coconut milk carefully from the refrigerator, without shaking them at all. The solid should have separated from the liquid during chilling, and you don’t want to reintegrate them. Remove the lids from the cans, scoop out only the solid white coconut (reserving or discarding all of the liquid), and place it in a large bowl. Add 4 tablespoons (20 g) of the cocoa powder to the coconut, and with a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), whip on high speed for about 2 minutes, or until light and fluffy and nearly doubled in volume. Place the chocolate whipped coconut cream in the refrigerator to chill for about 10 minutes.

The next step is to make a marshmallow base, into which you will fold the coconut whipped cream. In a small bowl, place the gelatin and 1/4 cup (2 fluid ounces) water and mix to combine well. Set the bowl aside and allow the gelatin to swell as it stands. Once the gelatin has swelled, transfer it to the bowl of a stand mixer (or a large bowl to use with a hand mixer).

In a medium, heavy-bottom saucepan, place the remaining 1/4 cup (2 fluid ounces) water, sugar and cream of tartar, and whisk to combine well. Cook the sugar mixture over medium-high heat until it reaches the softball stage, between 238°F and 240°F, on an instant read thermometer. Remove the saucepan from the heat immediately, and pour the cooked sugar mixture down the side of the bowl of the stand mixer into the gelatin mixture. Whisk to combine (the mixture will bubble) and allow the mixture to cool until the mixing bowl is no longer hot to the touch (about 5 minutes). Add the vanilla and salt, and beat the mixture on medium-high speed with the whisk attachment (or with a hand mixer) until the mixture is white, thick and glossy. It should nearly triple in size. It is ready when the mixture pours off the whisk (or beaters) very slowly when the attachment is raised. Add the remaining 2 tablespoons (10 g) cocoa powder to the bowl, and beat again with the whisk attachment to combine.

Remove the whipped coconut cream from the refrigerator and add half of it to the large bowl of marshmallows. Fold the coconut cream into the marshmallows, taking care not to deflate either the cream or the marshmallows. Add the remaining coconut cream and fold in again gently.

Scrape the mixture into a 2 quart freezer-safe container. Gently stir in the chocolate chips, walnuts, and the marshmallow fluff. Cover tightly and freeze until firm (about 6 hours). Serve frozen. It will not need to thaw at all to be scoopable.

From Gluten Free on a Shoestring.

Some of you know Ben White as Blair and Teri White’s son. A few of you recognize him as the nephew of Bill and Bob White. I know him because he is my neighbour, Joyce White’s grandson. It doesn’t matter how you met him, you should be aware that the fourteen year old High-Schooler is an up and coming triple threat to the Food Network chefs.

Ben and his brother Emmett share my Celiac disease, so all Ben’s recipes are gluten-free. His Mother has also set up a Facebook page called Go Gluten Free so everyone can share their gluten free recipes. As he told his father, local plumber, Blair White,

“Dad, you fix peoples pipes, I fix up people’s tastebuds

Who Stole the Cookies from the Cookie Jar?

Gluten Free Belgian Waffles

Cooking With Ben White — Gluten Free Deep Fried Pickles

Ben White — Lord of the Gluten Free Onion Rings

Homemade Reese’s Peanut Butter Cups

Gluten Free Red Cherry Licorice

Gluten Free -KFC Fried Chicken

Chef Ben White Goes Corny

Chef Ben White’s Trip to A Little Piece of Asia — Gluten Free Chicken Balls

Gluten Free Corn Dogs and the Old Carleton Place Alligator Hole –Chef Ben White

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Who Stole the Cookies from the Cookie Jar? Pastry Chef Ben White

GAPS Gluten-Free Chocolate Chip Cookies
Ingredients:

1 ¾ almond flour
¼ cup vanilla honey or (¼ honey + 1 tsp vanilla)
¾ cup homemade chocolate chips (use this recipe, non-GAPSters can use Enjoy Life Chocolate Chips)
¼ cup butter or coconut oil (softened)
¼ tsp unrefined sea salt (where to buy sea salt)
¼ tsp baking soda
Directions:

Preheat oven to 350 degrees.
Line cookie sheet with unbleached parchment paper.
Mix all ingredients together in one bowl (except chocolate chips).
Add in chocolate chips.
Scoop out 1 tablespoon cookie dough with a spoon (I use a measuring spoon) and place on the prepared cookie sheet. Keep 3 inches of space between each cookie. Press down slightly to flatten the cookie.
Bake for 6-10 minutes. The cookie should just be a little golden brown on the bottom. Do not over cook!
Cool for 10 minutes on the cookie sheet (or else they will be too soft to pick up). These cookies should stay soft when cool.
Eat with a smile!
*Store leftovers in a container for 1 week or the fridge for a few weeks.

Some of you know Ben White as Blair and Teri White’s son. A few of you recognize him as the nephew of Bill and Bob White. I know him because he is my neighbour, Joyce White’s grandson. It doesn’t matter how you met him, you should be aware that the fourteen year old High-Schooler is an up and coming triple threat to the Food Network chefs.

Ben and his brother Emmett share my Celiac disease, so all Ben’s recipes are gluten-free. His Mother has also set up a Facebook page called Go Gluten Free so everyone can share their gluten free recipes. As he told his father, local plumber, Blair White,

“Dad, you fix peoples pipes, I fix up people’s tastebuds

Gluten Free Belgian Waffles

Cooking With Ben White — Gluten Free Deep Fried Pickles

Ben White — Lord of the Gluten Free Onion Rings

Homemade Reese’s Peanut Butter Cups

Gluten Free Red Cherry Licorice

Gluten Free -KFC Fried Chicken

Chef Ben White Goes Corny

Chef Ben White’s Trip to A Little Piece of Asia — Gluten Free Chicken Balls

Gluten Free Corn Dogs and the Old Carleton Place Alligator Hole –Chef Ben White

Ben White — Lord of the Gluten Free Onion Rings

Onion Rings Gluten Free Serves 4
If you’re craving gluten-free, dairy-free onion rings but hate the extra calories and fat, try this low-cal, low-fat option, created by Jules E. Dowler Shepard.

Baked in the oven, they taste like fried.
1 medium onion, sliced into thin rings
⅓ cup gluten-free all-purpose flour blend of choice
¼ teaspoon xanthan gum
¼ teaspoon sea salt
Cooking spray
1. Preheat oven to 475 degrees. Lightly grease a baking sheet and set aside.
2. Combine ⅓ cup flour blend, xanthan gum and salt in a large bowl. Add onion slices, tossing until onions are evenly coated. Pour out into prepared baking sheet, separating onion rings.
3. Bake in preheated oven for 15 to 20 minutes until golden brown, tossing one or two times. Remove from rings from oven and enjoy.

Photo-Throne Photography

Some of you know Ben White as Blair and Teri White’s son. A few of you recognize him as the nephew of Bill and Bob White. I know him because he is my neighbour, Joyce White’s grandson. It doesn’t matter how you met him, you should be aware that the fourteen year old High-Schooler is an up and coming triple threat to the Food Network chefs.

Ben and his brother Emmett share my Celiac disease, so all Ben’s recipes are gluten-free. His Mother has also set up a Facebook page called Go Gluten Free so everyone can share their gluten free recipes. As he told his father, local plumber, Blair White,

“Dad, you fix peoples pipes, I fix up people’s tastebuds

Gluten Free Belgian Waffles

Cooking With Ben White — Gluten Free Deep Fried Pickles

Homemade Reese’s Peanut Butter Cups

Gluten Free Red Cherry Licorice

Gluten Free -KFC Fried Chicken

Chef Ben White Goes Corny

Gluten Free Corn Dogs and the Old Carleton Place Alligator Hole –Chef Ben White

Chef Ben White’s Trip to A Little Piece of Asia — Gluten Free Chicken Balls

Photo- family files and Ladies Who Lunch photo from Photo-Throne Photography

Ben just got back from a quick trip to the “village of Shiratoro”, a hidden gem of culinary delights just outside of Perth. It is amazing what we have in Lanark County, and now he has brought back this wonderful Asian recipe for us all today. Of course if you believe all this, then “Bob’s your uncle”– well actually Bob White is  Ben’s uncle.

Chicken Balls Ingredients: 1 cup rice flour mix (6 parts rice flour, 2 parts potato starch, 1 part tapioca starch) 1 cup cornstarch 1 tsp baking powder 1 tsp baking soda 1 tsp sugar 1 1/3 cups cold water oil (for frying) 2 lbs boneless chicken breasts, cut into chunks (you should get about 3-4 dozen pieces) seasoning salt (optional) Directions: 1. In a bowl combine rice flour mix, cornstarch, baking powder, baking soda, sugar and water until smooth. 2. Heat oil in a deep-fryer or Dutch oven to 375 degrees. 3. Dip the chicken pieces into the batter, then drop in hot oil and fry until golden and the juices run clear (about 5 minutes). 4. Remove to a paper towel. 5. Sprinkle with seasoning salt immediately after frying if desired. 6. Serve immediately with sweet and sour sauce.

NOTE: If gluten is not an issue with you, feel free to replace the rice flour blend with 1 cup of all-purpose flour.

Picture from Simply Gluten Free

Some of you know Ben White as Blair and Teri White’s son. A few of you recognize him as the nephew of Bill and Bob White. I know him because he is my neighbour, Joyce White’s grandson. It doesn’t matter how you met him, you should be aware that the fourteen year old High-Schooler is an up and coming triple threat to the Food Network chefs.

Ben and his brother Emmett share my Celiac disease, so all Ben’s recipes are gluten-free. His Mother has also set up a Facebook page called Go Gluten Free so everyone can share their gluten free recipes. As he told his father, local plumber, Blair White,

“Dad, you fix peoples pipes, I fix up people’s tastebuds

Gluten Free KFC chicken

Gluten Free Belgian Waffles

Cooking With Ben White — Gluten Free Deep Fried Pickles

Homemade Reese’s Peanut Butter Cups

Gluten Free Red Cherry Licorice

Gluten Free Fried Chicken KFC-Style– Chef Ben White

A piece of chicken breaded and fried—what could be simpler? But in the hands of good Southern cooks, fried chicken is sublime. Today, people don’t have that kind of time. Now almost everyone heads to the joint, or diner for a fried chicken fix. Chef Ben White from “southern Carleton Place” this week shares his recipe of gluten-free fried chicken. It’s finger lickin good.

From Gluten Free on a Shoestring.

(Ben didn’t do the yogurt here we dredged it in GF flour then egg wash and then the coating)

About 4 pounds bone-in skin-on chicken parts (I used 2 split chicken breasts and 4 drumsticks)*

1 1/2 cups (12 fluid ounces) buttermilk 1 cup (224 g) plain yogurt (or you can use 1 cup buttermilk in place of the yogurt)

2 cups (280 g) basic gum-free gluten free flour blend (184 g superfine white rice flour + 62 g potato starch + 34 g tapioca starch/flour) (yes, you do have to use this blend!)

1 teaspoon freshly ground black pepper

1 1/2 teaspoons kosher salt

1 1/2 teaspoons smoked Spanish paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon chili powder

3 tablespoons (36 g) sugar

Neutral oil, for frying (peanut oil is ideal, but a mixture of half canola oil and half nonhydrogenated vegetable shortening works very well, too)

*F0r easier frying, and easier eating, try slicing each split chicken breast in half while it’s still on the bone. A large sharp knife and a swift motion will do the trick.

DIRECTIONS
In a large, zip-top bag or large bowl, place the chicken parts, buttermilk and yogurt, and stir to coat the chicken parts fully. Squeeze out all of the air if using a zip-top bag before sealing the bag. If using a bowl, cover the bowl tightly with plastic wrap. Place the chicken in the refrigerator to marinate for at least 4 and up to 16 hours.

Once the chicken has finished marinating, in a medium-size bowl, place the flour blend, pepper, salt, paprika, oregano, thyme, parsley, cumin, cinnamon, onion powder, garlic powder, chili powder, and sugar, and whisk to combine well. Pour all of the dry ingredients into a large, zip-top bag. Line a large rimmed baking sheet with parchment paper and set it aside. Remove the chicken parts from the marinade, about 2 at a time, and place in the bag of dry ingredients, seal the bag and shake to coat the chicken parts fully. Remove the chicken from the dry ingredients and place on the prepared baking sheet. Allow the coated chicken to sit at room temperature for about 30 minutes to allow the dry ingredients to form a thick paste on the chicken. This will help the coating stick to the chicken during frying.

While the chicken is sitting, prepare the frying oil. Place about 3-inches of frying oil in a large, heavy-bottom pot or fryer. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 350°F. Place the coated chicken parts in the hot oil, taking care not to crowd the oil. To prevent the chicken from sticking to the bottom of the pot, hold each piece with tongs or a spider in the hot oil just above the bottom for about a minute to allow the bottom skin of the chicken to seal. Fry until golden brown all over, about 7 minutes on each side. Turn the heat down to bring the oil temperature to 325°F and allow the chicken to continue to cook until the internal temperature of each piece reaches nearly 165°F (about 10 minutes more). Place the chicken on a wire rack placed over paper towels to drain and cool before serving.

Photo-Throne Photography

Some of you know Ben White as Blair and Teri White’s son. A few of you recognize him as the nephew of Bill and Bob White. I know him because he is my neighbour, Joyce White’s grandson. It doesn’t matter how you met him, you should be aware that the fourteen year old High-Schooler is an up and coming triple threat to the Food Network chefs.

Ben and his brother Emmett share my Celiac disease, so all Ben’s recipes are gluten-free. His Mother has also set up a Facebook page called Go Gluten Free so everyone can share their gluten free recipes. As he told his father, local plumber, Blair White,

“Dad, you fix peoples pipes, I fix up people’s tastebuds

Gluten Free Belgian Waffles

Cooking With Ben White — Gluten Free Deep Fried Pickles

Homemade Reese’s Peanut Butter Cups

Gluten Free Red Cherry Licorice

Our Chef Ben White Does Chopped for Ladies Who Lunch

Photo-Throne Photography

Some of you know him as Blair and Teri White’s son. A few of you recognize him as the nephew of Bill and Bob White. I know him because he is my neighbour, Joyce White’s grandson. It doesn’t matter how you met him, you should be aware that the fourteen year old High-Schooler is an up and coming triple threat to the Food Network chefs.

Ben and his brother Emmett share my Celiac disease, so all Ben’s recipes are gluten-free. His Mother has also set up a Facebook page called Go Gluten Free so everyone can share their gluten free recipes. As he told his father, local plumber, Blair White,

“Dad, you fix peoples pipes, I fix up people’s tastebuds

Photo –Throne Photography

So if you have read our regular Chef Ben Sunday column you know all this. But, what you don’t know is that Ben White was a guest chef at last Tuesday’s Ladies Who Lunch at the Museum of Nature in Ottawa. I will let Ben tell you about his experience in his own words.

“I competed in a cook off at an event called Ladies Who Lunch at the Museum of Nature in Ottawa. I was invited to the event but I didn’t know what I was going to do. I had seen a man and a women walk by me in a chef’s coat and hat but I had no idea what they were going to do next. As I was standing at the back of the room, I heard my named called and I was selected to be one of the sous chefs. I was so excited, and was going to cook with Chef Carly. As soon as the other sous chef was picked we started whipping up salads and sauteing shrimp. Within 20 minutes we completed dishes of sauteed shrimp with a corn, black bean, and quinoa salad as well as a melon. There was an apple and marshmallow salad as marshmallows were the Mystery Ingredient. It was really fun cooking with Carly and I would love to do it again!”

It was a great learning experience for me! Thanks to Ladies Who Lunch!

For more pictures, my mother Teri White has an album on her wall full of pictures from the event.

Cooking With Chef Ben White — Gluten Free Red Cherry Licorice

INGREDIENTS
1/2 cup (70 g) high-quality all-purpose gluten-free flour (any of my favorite blends will do)

1/4 teaspoon xanthan gum (omit if your blend already contains it)

1/4 teaspoon kosher salt

1/2 teaspoon cherry flavoring oil (LorAnn brand is gluten-free)

Red gel food coloring, as desired (about 1/4 teaspoon)

8 tablespoons (112 g) unsalted butter, at room temperature

1 cup (200 g) granulated sugar

8 tablespoons (168 g) light corn syrup

1/2 cup (156 g) sweetened condensed milk

4 tablespoons (84 g) Lyle’s golden syrup (can substitute an equal amount honey or molasses)

DIRECTIONS
Grease well a 9-inch square baking dish with butter or vegetable shortening, and set it aside. Assemble your ingredients next to the stovetop. In a small bowl, place the flour, xanthan gum and salt, and whisk to combine well. Set the flavoring oil and a measuring spoon, plus the food coloring, to the side, within arm’s reach.

In a large, heavy-bottom saucepan, place the butter, sugar, corn syrup, sweetened condensed milk and Lyle’s Golden Syrup (or honey or molasses). Cook over medium-high heat until the mixture reaches a boil, stirring constantly. Lower the heat to medium so the mixture maintains a slow boil, and continue to cook until the temperature reaches 240°F on a candy thermometer. Any higher and the butter will burn. Any lower and the licorice won’t hard enough as it cools.

Remove the mixture from the heat and add the flour mixture. Working quickly, mix everything well. Add the flavoring oil and food coloring (I generally use a toothpick to add gel food coloring), and mix well once again.

Gluten Free on a Shoestring

This is week three of Chef Ben White’s recipes.

Some of you know him as Blair and Teri White’s son. A few of you recognize him as the nephew of Bill and Bob White. I know him because he is my neighbour, Joyce White’s grandson. It doesn’t matter how you met him, you should be aware that the fourteen year old High-Schooler is an up and coming triple threat to the Food Network chefs. Ben and his brother Emmett share my Celiac disease, so all Ben’s recipes are gluten-free. His Mother has also set up a Facebook page called Go Gluten Free so everyone can share their gluten free recipes. As he told his father, local plumber, Blair White,

“Dad, you fix peoples pipes, I fix up people’s tastebuds

Cooking With Ben White — Gluten Free Deep Fried Pickles

Homemade Reese’s Peanut Butter Cups

Carleton Place- The Happiest Damn Town in Lanark County

For the Facebook Group:

• The Tales of Carleton Place and Just a Little Bit Farther Up the Line

Tilting the Kilt, Vintage Whispers from Carleton Place by Linda Seccaspina is available at Wisteria at 62 Bridge Street, the Carleton Place Beckwith Museum in Carleton Place, Ontario and The Mississippi Valley Textile Mill in Almonte.  available on all Amazon sites (Canada, US, Europe) and Barnes and Noble

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Cooking with Chef Ben White — Homemade Reese’s Peanut Butter Cups

This is week two of Chef Ben White’s recipes.

Some of you know him as Blair and Teri White’s son. A few of you recognize him as the nephew of Bill and Bob White. I know him because he is my neighbour, Joyce White’s grandson. It doesn’t matter how you met him, you should be aware that the fourteen year old High-Schooler is an up and coming triple threat to the Food Network chefs. Ben and his brother Emmett share my Celiac disease, so all Ben’s recipes are gluten-free. His Mother has also set up a Facebook page called Go Gluten Free so everyone can share their gluten free recipes. As he told his father, local plumber, Blair White,

“Dad, you fix peoples pipes, I fix up people’s taste buds!!

Homemade Reese’s Peanut Butter Cups

YIELD: Makes 12 peanut butter cups

INGREDIENTS:

2 (12 oz.) bags semisweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup powdered sugar
2 Tablespoons unsalted butter, softened

DIRECTIONS:

Line a standard 12-cup muffin tin with paper liners.

Melt one (12 oz.) bag of chocolate either in a double boiler or by microwaving in short increments, stirring after 30 seconds, for about 2 minutes.

With a small spoon or cookie scoop, evenly distribute melted chocolate into each muffin cup. Drop pan repeatedly on the counter to help chocolate flatten and smooth out. Freeze whole pan for 15 minutes.

Meanwhile, in a medium bowl combine peanut butter, powdered sugar and butter. Whip with an electric hand mixer until smooth*. Remove pan from freezer and place small spoonfuls of peanut butter mixture on top of each chocolate layer. Drop pan repeatedly on the counter again, to help flatten peanut butter layer. Freeze whole pan for 15 minutes.

Melt remaining 12 oz. bag of chocolate. Working quickly, portion small spoonfuls of chocolate into each cups, three cups at a time, immediately dropping the pan repeatedly on the counter to flatten cups*. Freeze whole pan for 15 minutes to set the top layer of chocolate.

For a peanut butter cup with a firmer texture, serve chilled. For a softer, creamier texture, serve at room temperature. Store refrigerated in an airtight container up to 5 days.

Enjoy!

TIPS

If your peanut butter mixture is not completely smooth, stir in an additional teaspoon of melted butter or vegetable/canola oil.

When portioning out the top chocolate layer, the chill from the frozen peanut will harden the top layer of chocolate very quickly, so you must flatten out the tops quickly after spooning on the chocolate.

You can also make ‘em mini! Use a 24-cup mini muffin tin with paper liners to make double the amount of peanut butter cups in a smaller, kid-friendly size.

Adapted from Fifteen Spatulas and Comfort of Cooking.

This is what was left within a short frame of time after he made these delicious things.

Cooking With Ben White — Gluten Free Deep Fried Pickles

Carleton Place- The Happiest Damn Town in Lanark County

For the Facebook Group:

• The Tales of Carleton Place and Just a Little Bit Farther Up the Line
• PLEASE JOIN US!– If you have events submit them to the Facebook group Carleton Place Social Scene– but if you have tidbits you would like to share like: the birth of a baby, birthdays, someone passed, someone visiting, etc, just PM me on Facebook and we will include them.