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Samosas Gluten Free

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Samosas Gluten Free

Samosas Gluten Free

Samosa 2

Samosas Gluten Free

These crispy Gluten Free Samosas are incredibly easy to make and are extremely delicious. They’re a wonderfully spiced mashed potato and green pea filling, wrapped with rice paper wrappers. They can be baked in the oven or can be fried if you prefer to. They make a great appetizer served with Mint or Mango Chutney.

Ingredients 

2 Large White Potatoes

1/2 Of a White Onion

1/2 Cup Peas

2 Tbsp Butter

3 Tbsp Milk

1 Tbsp Garam Masala (Indian spice mix)

1 Tbsp Curry Powder

Part of a Package of Rice Paper

Directions

1. Peel, dice and boil the potatoes. Strain then mash with 1 Tbsp of butter and the milk.

2. Dice and fry the onion in 1 Tbsp of butter.

3. Boil or steam the peas, but don’t over cook them.

4. Add the cooked onion and spices to the potatoes. Mix until well blended.

5. Add the peas and mix just until combined, don’t mash them.

6. Pre heat your oven to 425 F.

7. Fill a large mixing bowl 1/4 full with water. Place the rice paper into the water one sheet at a time. Soak for 1-2 minutes or just until it’s soft enough to work with.

8. Place the softened rice paper onto the counter and place 1- 2 Tbsp of potato mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last.

9. Repeat, until you have used up all of the potatoes.

10. Place onto a well oiled pan, brush the tops with oil as well.

11. Bake for 20 – 25 minutes turning a few times throughout.

Note: If you prefer more of a doughy wrap, try using the dough from my Gluten Free Perogie Recipe.

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Samosas Gluten Free
 
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Prep time
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Author:
Recipe type: Appetizer
Ingredients
  • 2 Large White Potatoes
  • ½ Of a White Onion
  • ½ Cup Peas
  • 2 Tbsp Butter
  • 3 Tbsp Milk
  • 1 Tbsp Garam Masala (Indian spice mix)
  • 1 Tbsp Curry Powder
  • Part of a Package of Rice Paper
Instructions
  1. Peel, dice and boil the potatoes. Strain then mash with 1 Tbsp of butter and the milk.
  2. Dice and fry the onion in 1 Tbsp of butter.
  3. Boil or steam the peas, but don't over cook them.
  4. Add the cooked onion and spices to the potatoes. Mix until well blended.
  5. Add the peas and mix just until combined, don't mash them.
  6. Pre heat your oven to 425 F.
  7. Fill a large mixing bowl ¼ full with water. Place the rice paper into the water one sheet at a time. Soak for 1-2 minutes or just until it's soft enough to work with.
  8. Place the softened rice paper onto the counter and place 1- 2 Tbsp of potato mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last.
  9. Repeat, until you have used up all of the potatoes.
  10. Place onto a well oiled pan, brush the tops with oil as well.
  11. Bake for 20 - 25 minutes turning a few times throughout.

Gluten Free Perogies

by 28 Comments

Gluten Free Perogies

These Gluten Free Perogies (or Pierogi) taste just like regular Perogies. They’re Easy-to-Make and are a great Gluten Free Side Dish for Large Family Dinners, like Christmas or Thanksgiving. There are so many different ways to make Perogies. A few of my favorite ways are to add Ground Sausage or Chopped Crispy Bacon or for something Sweet I like to add Blueberry or Apple Pie Filling instead of the potato mixture. Another of my favorites is the Sausage and Sauerkraut Perogie, where you fry up some sausage and sauerkraut with some onion. They can be deepfried or cooked in a frying pan. Either way they’re sure to impress.

Gluten Free Perogies

How to Make Gluten Free Perogies

In a large mixing bowl, mix sour cream, rice flour, corn starch and salt until a smooth dough forms. Add 1 or 2 Tbsp more of sour cream or rice flour if needed. Cover the dough and place in the fridge for 1/2 an hour.

Gluten Free Perogies

Roll out 1/2 of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles. If the dough breaks, just press it back together with your fingers. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.

Gluten Free Perogies

Gluten Free Perogies

Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter. Dice then fry onion in the remaining butter. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.

Gluten Free Perogies

Place the gluten free perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for 1/2 hour.

Gluten Free Perogies

Fill a large pot half full with water, bring to boil. Add the gluten free perogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.

Gluten Free Perogies

Gluten Free Perogies (Pierogi)

The Gluten Free Perogies Dough is more delicate than traditional Perogie Dough. If the dough breaks just press it back together with your fingers. It helps to keep the dough covered at all times. Also don’t use too much flour when rolling the dough out. This will help keep the dough from drying out, which will help keep it from cracking.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

This fantastic dough can be used for a number of other things besides Gluten Free Perogies. I used it make Gluten Free Two Bite Pizza Pops as well. What kind of filling is your favorite?

Gluten Free Perogies

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Gluten Free Perogies

“These Gluten Free Perogies (or Pierogi) taste just like regular Perogies. They’re Easy-to-Make and are a great Gluten Free Side Dish for Large Family Dinners, like Christmas or Thanksgiving. There are so many different ways to make Perogies. “

Ingredients

For the Dough:

1/2 Cup Sour Cream

1 Cup Rice Flour

1/2 Cup Corn Starch

1/2 Tsp Salt

For the Filling: 

2 Large White Potatoes

1/2 of a White Onion

2 Tbsp Butter

1/4 Cup Milk

1 Cup Shredded Cheddar Cheese

Salt and Pepper

Directions  

1. In a large mixing bowl, mix sour cream, rice flour, corn starch and salt until a smooth dough forms. Add 1 or 2 Tbsp more of sour cream or rice flour if needed.

2. Cover the dough and place in the fridge for 1/2 an hour.

3. Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter.

4. Dice then fry onion in the remaining butter.

5. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.

6. Roll out 1/2 of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles. If the dough breaks, just press it back together with your fingers.

7. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.

8. Place the gluten free perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for 1/2 hour.

9. Fill a large pot half full with water, bring to boil.

10. Add the gluten free preogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes.

11. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.

12. Serve with a side of sour cream.

Gluten Free Perogies

Recipe Note:

– The perogies are very delicate. You can skip boiling them and just fry them instead if you find it easier.

– Gluten Free Perogies can be made ahead of time and frozen. Lay them out flat and uncooked before freezing. Drop the frozen gluten free perogies into boiling water the same way.

– Potato or Tapioca Starch can be used in place of the Corn Starch if needed.

– Xanthan gum can be used in the dough if desired. It will help the dough stick together a bit better. Use 1/2 a tsp if you prefer to add it.

– Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

This recipe makes 24 Gluten Free Perogies.

 

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Gluten Free Perogies

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Gluten Free Perogies (Pierogi)

Gluten Free Perogies
 
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Prep time
Total time
 
Author:
Serves: 24
Ingredients
  • For the Dough;
  • ½ Cup Sour Cream
  • 1 Cup Rice Flour
  • ½ Cup Corn Starch
  • ½ Tsp Salt
  • For the Filling:
  • 2 Large White Potatoes
  • ½ of a White Onion
  • 2 Tbsp Butter
  • ¼ Cup Milk
  • 1 Cup Shredded Cheddar Cheese
  • Salt and Pepper
Instructions
  1. In a large mixing bowl, mix sour cream, rice flour and corn starch until a smooth dough forms.
  2. Cover the dough and place in the fridge for ½ an hour.
  3. Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter.
  4. Dice then fry onion in the remaining butter.
  5. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.
  6. Roll out ½ of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles.
  7. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.
  8. Place the perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for ½ hour.
  9. Fill a large pot half full with water, bring to boil.
  10. Add preogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes.
  11. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.
  12. Serve with a side of sour cream.
  13. Note. Perogies can be made ahead of time and frozen. Lay them out flat and uncooked before freezing. Drop the frozen perogies into boiling water the same way.
  14. This recipe makes 24 Gluten Free Perogies.

Chocolate Strawberry Shortbread Cookies

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 Chocolate Strawberry Shortbread Cookies

IMG_8263

Chocolate Strawberry Shortbread Cookies

Chocolate Strawberry Shortbread Cookies

These melt in your mouth Gluten Free Chocolate Strawberry Shortbread Cookies are flaky, chocolaty and delicious. They’re easy to make and sure to impress. The dough can be made ahead of time and left in the fridge until you’re ready to bake them. The strawberry jam can be substituted for Blueberry, Wild Berry or Raspberry Jam .

Ingredients

3/4 Cup Butter

1 Cup Rice Flour

1/2 Cup Icing Sugar

1/2 Cup Cocoa Powder

4 Tbsp Strawberry Jam

Directions

1. In a large mixing bowl, cut the butter into small pieces.

2. Add the rice flour, icing sugar and cocoa powder to the butter.

3. Mix together with your hands. The dough will look too dry at first but don’t add anything to it. Just keep mixing it, squishing the flour and and butter between your fingers. It will take 5 – 10 minutes but a dark chocolaty dough ball will form.

4. Wrap the dough ball with plastic wrap and put in the fridge for 1 hour or overnight.

5. On a lightly (rice) floured surface roll out the dough, half at a time. Put the other half back in the fridge until you’re ready for it. It may seem crumbly at first but just keep pressing it with your fingers. Press in the edges with your thumbs while you roll it out.

6. Using a cookie cutter cut out your cookies and place them onto a lightly greased cookie sheet.

7. Using a small spoon, place a dab of jam on the center of each cookie.

8. Return the cookies to refrigerator for another 15-20 minutes. If you can’t fit a cookie sheet in your fridge just put them onto a plate but try not to touch the cookies with you hands when you returning them to the cookie sheet. The heat form your hands will cause the cookies to loose their shape in the oven.

9. Pre heat oven to 300 F.

10. Bake for 20-25 minutes.

 

Chocolate Strawberry Shortbread Cookies

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Chicken Satay

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 Chicken Satay Chicken Satay (Chicken With Thai Peanut Sauce)

 This Chicken Satay is one of my absolute favorite recipes. It’s really easy to make and tastes amazing. I could eat it everyday of the week. It’s make with a delicious creamy peanuty red Thai curry sauce. Chicken Satay can be eaten as an appetizer or as a meal with a side of rice and vegetables. 

Ingredients 

1 Can of red Thai Curry or 1 can of Coconut Milk and 2 tbsp Red Thai Curry Paste

3 Tbsp Peanut Butter

3 Tbsp Brown Sugar

3 Tbsp White Vinegar

4 Chicken Breasts

Directions

Peanut sauce

1. Strain the vegetable from the curry into a pot. Bring the curry to a boil over medium heat.

If you re using Coconut milk and curry paste instead, you start with the curry past in the pot over medium heat then slowly stir in the coconut milk. Bring to a boil.

2. Add Peanut butter, Sugar and Vinegar to the pot.

3. Stir or whisk constantly until it starts to boil.

4. Let simmer on low for 5 minutes.

5. Remove from heat and let cool.

I use this peanut sauce as a stir fry sauce as well. 

IMG_7774

Chicken

This part will depend on if you want to BBQ Or broil them. If BBQing you will want to use skewers. In which case you should soak wooden skewers in water for at least 1 hour before using, just so they won t burn as much.  

1. Cut the chicken breast into long strips.

2. Using a large container, cover the chicken breast with peanut sauce. Marinate in the fridge for 1 hour or overnight, depending on how much time you have.

3. If using skewers, Skew the chicken strips length wise. Then BBQ on a well oiled grill until caramelized. It will take around 20 minutes.

If your going to use your oven instead, then preheat oven at 450 F. Place marinated chicken strips flat into a well oil pan.

Bake for 10 minutes, then turn your oven to broil for the remaining 10-15 minutes. Turning once or twice throughout.

4. Serve with rice and Vegetables or on its own as an appetizer.

IMG_7746

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Sweet Potato Salmon Cakes

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Sweet Potato Salmon Cakes

 

Sweet Potato Salmon Cakes

These Delicious Gluten Free Sweet Potato Salmon Cakes are made with Sockeye Salmon and Sweet Potatoes. The Sweet Potatoes compliment the Salmon Perfectly. They make a Great Appetizer or Side Dish and can be made ahead of time if needed. I like to dip mine in tartar sauce but you could use just a squeeze of lemon and they would still taste wonderful.

Ingredients

1 Can of Sockeye Salmon

1 Small Sweet Potato

2 Tbsp Minced White Onion

1 Egg

1 1/2 Cups Gluten Free Corn Flakes

1 Tsp Dried Oregano

1 Tsp Dried Basil

2 Tbsp Olive Oil

Salt and Pepper

Directions

1. Pe heat oven to 400 F.

2. Cook and mash the sweet potato.

3. Mix the the salmon and sweet potato together.

4. Add egg and minced onion. Then half of the basil, oregano and salt and pepper. Mix until well combined.

6. Crush the corn flakes and add the rest of the basil, oregano and salt and pepper.

7. Using a spoon make balls with the salmon mixture. Roll in the crushed corn flakes then flatten into patties.

8. Fry in olive oil for 3 minutes per side.

9. Transfer to a baking sheet and bake for an additional 15-20 minutes, turning half way.

Sweet Potato Salmon Cakes

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No Bake Almond Toffee Squares

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No Bake Almond Toffee Squares

No Bake Almond Toffee Squares

These delicious Gluten Free No Bake Almond Toffee Squares are a grown up version of Rice Crispy Squares. They are incredibly easy to make and are the perfect gluten free treat to make for parties or BBQ’s.  They’re also perfect for a summer day because you won’t need to turn on your oven. 

Ingredients 

2 Tbsp Butter

30 Marshmallows

2 cups crushed Almonds

1 cup Toffee bits

IMG_6526

Directions

1. Melt 1 Tbsp of butter in a large pot, over low heat.

2. Using a spatula to coat the sides of the pot with the melted butter.

3. Use the remaining 1 Tbsp to grease a 9″ x 9″ pan.

4. Add the marshmallows to the pot until melted, string throughout.

5. Once marshmallows have melted, add almonds and toffee.

6. Mix thoroughly using a stiff spoon.

7. Press into pan using wet fingers.

8. Refrigerate for 1 hour, then slice into bars.

9. Store bars in a sealed container in the fridge.

No Bake Almond Toffee Squares

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