Beef and broccoli

If you are celiac and go to any Chinese food place the only thing you can eat is rice (maybe). 

My favorite recipe for beef and broccoli had flour in it both in the soy sauce and the thickening. 

The local grocery store had beef flank steak on sale today so I thought I would give this recipe a try.  The recipe calls for low sodium soy sauce and I couldn't find any gluten free low sodium so I gave the recipe a try with normal sodium. The final product was way too salty. It was perfect for my salt loving boys. 

The recipe is a little more complex from what I usually do but still not to hard and worth it!

Here it's the recipe:

1/2 tsp baking soda

1tps sugar

1tbsp corn starch

1 tbsp low sodium gluten free soy sauce

2 tbsp vegetable oil

1 1/2 lbs flank steak sliced into strips.

1. Whisk baking soda, sugar, corn starch, soy sauce, water, and oil. Cover steak with marinade and refrigerate for at least an hour. 

1/2 cup low sodium gluten free soy sauce.

2 tbsp brown sugar

1/2 tap garlic powder ( you can use 4 cloves of garlic instead)

2 tbsp corn starch

1tbsp apple cider vinegar (I have left this out before and it still worked)

3 tbsp vegetable oil

2 heads broccoli (I use carrots and zucchini sometimes)

1. Stir together soy sauce, brown sugar, garlic, corn starch, and vinegar. Set aside.

2. In a large frying pan, heat 2 tbsp of oil over high heat. Add vegetables and saute for 3 minutes. Put in a bowl and set aside.

3. Reduce heat to medium high.  Add 1 tbsp of oil to pan. Add meat and half the sauce mix. Cook for 3-4 minutes, stirring often. Stir in vegetables and remaining sauce. Cook for 1 minute more. Serve over rice. 

Big Flat Pancakes

Here is attempt one at a Tyler family staple. We call them big fat pancakes but in reality they are crepes.

They are supposed to be round but because I used tapioca flour I couldn't control the batter as well as I could with wheat flour.
The recipe I used was:
2eggs
1cup of milk
1 tbsp of vegetable oil
1/2 cup tapioca flour
1tsp sugar
Dash of salt

I used a skillet at first but a round frying pan is how I finally contained the runny batter.
1. Turn frying pan on to medium high heat
2. Mix the ingredients in the blender.
3. Pour onto the heated pan
4. Move the pan so that the batter spreads around the whole bottom.
5. Cook till the side of the pancakes is light brown and flip.
6. Cook the other side till it is light brown.
7. Prepare pancake how you want.

We like to put butter and sugar on our pancakes. Dan sometimes puts syrup, yogurt, jam, out even cheese and scrambled eggs on his.

Be as creative as we aren't!

Some notes:
 The pancake will thicken while it cooks. If you add a extra tapioca flour to thicken the batter up the batter will get kinda rubbery.

I buy my tapioca flour at WINCO because it is cheap there. They sell it in their bulk food bins.

Introduction

The main purpose for this blog is to simply baking and cooking for those that have or choose to eat gluten free. Since so many of my family members are affected hopefully this will help them and others enjoy life a little more.

I have a lot of my favorite recipes and foods that I cannot eat any more so I want to easily convert those to gluten free eating.  I don't like picking through recipes that require tons of different flours and lots of ingredients that are not normal to a standard kitchen.

I'm going to start by telling you that most my recipes I either replace with Bob's all purpose gluten free flour (I'm loving this stuff), tapioca flour, or corn starch.

I'll post the successes and the failures. I'm going to do a kid test and a husband test to see if they can tell the difference or not. So here we go❤