Tag Archives: gluten-free

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

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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.

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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

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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.


Ben's Fried Chicken

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

Chef Ben White’s Holiday Breakfast — Gluten Free Belgian Waffles

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Classic Belgain Waffles

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(original Recipe Emeril Lagasse)
2 cups flour mixture of choice
1 tsp Xanthem Gum
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons sugar
1/2 teaspoon vanilla extract
4 tablespoons butter(coconut oil or Crisco)melted
2 cups* milk ( I have used rice milk & Almond milk too!)
non-stick cooking spray
Directions
Preheat the waffle iron according to the manufacturer’s instructions.

In 1 medium bowl sift together flour’s, guar gum, baking powder, and salt. Set aside.

In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow.
Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.

Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.

In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix!

Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer’s instructions until golden brown, about 2 to 3 minutes. Serve immediately.

• Depending on the milk used you may need to add more our less to be a nice consistency to pour easily.

Enjoy!

awhite

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

Gluten Free Red Cherry Licorice

Carleton Place- The Happiest Damn Town in Lanark County

For the Facebook Group:


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 — Gluten Free Red Cherry Licorice

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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:


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

.

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

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abencook

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

HomemadeReesesPeanutButterCups-21

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.

aben2

Cooking With Ben White — Gluten Free Deep Fried Pickles

Carleton Place- The Happiest Damn Town in Lanark County

For the Facebook Group: