GFCS: The Online Cooking School
Where You Can Learn To Cook Delicious Gluten Free Food
Lazy Man’s Beer Battered Onion Rings 1 large Vidalia onion 1 1/2 c. (240 g) brown rice flour 1 tsp. (6g) salt 1/8 tsp. black pepper (ground) 1 Tbsp. canola oil 2 large chicken eggs, beaten (approx 100 g) 3/4 c. gluten free beer or club soda canola or peanut oil Preheat oil to 350 […] Read more »
Glady’s Gluten Free Fried Chicken Tenders 4 boneless skinless chicken breast halves brine (1.5 tsp. salt for each 8 oz. of water) 1 c. gluten free flour mix Salt, to taste Black pepper, to taste Paprika, to taste 1 large egg 1 c. buttermilk (may sub 1 c. milk alternative + 1 Tbsp cider vinegar) […] Read more »
This is a cooking lesson after all, so let’s try an experiment. First make this recipe with the Dissolved Sugar method and use 8 oz. of oil, then try it with same method using 8 oz. of butter. You don’t have to do this all immediately, but take good notes about the finished cake so […] Read more »
This is a chocolate version of my Yellow Gold Layer Cake. The cocoa powder counts as a flour, so you’ll see that the amounts of each of the other flours is reduced. A chocolate cake also needs extra sugar. Since sugar makes a cake less structured, I’ve used whole eggs instead of egg yolks. The […] Read more »
Southern Red Velvet Cake 1 c. (4.5 oz) brown rice flour 3/4 c.(3.5 oz) sorghum flour 3/4 c. (3.5 oz) tapioca starch 1/2 + 1/8 tsp. baking soda 1 tsp. xanthan gum 1 1/2 c. (10.5 oz) sugar 1/4 tsp. salt 1 3/4 c. canola oil 2 eggs, large (4.0 oz) 1 c. buttermilk (or […] Read more »
Here’s a gluten free and corn free flour mix that you can use. Try it in the “No Corn For Me” Gluten Free Sandwich Bread recipe. This recipe is given as a ratio so that you can make as much, or as little, as you want. For example, if you are going to be doing […] Read more »
Recently a reader, Amy, emailed me to ask if I knew of a gluten free recipe for Pascha Bread. Amy married into a Slovakian family and they have a long tradition of making and eating Pascha bread at Easter. This is Amy’s first Easter on a gluten free diet and she was desperately hoping that […] Read more »
This is the Finally Really Good Sandwich Bread recipe from the GFCS blog, but with a couple of never before published tweaks that make this the loaf of bread that you thought you’d never have again. Be sure to check the end of the post for a new variation on the recipe. Finally Really Good […] Read more »
Here’s the recipe for my gluten free flour mix which is used in most of the Cooking School recipes. This recipe makes approximately 20 oz. of flour mix. Since you’re using a scale, feel free to double it or triple it so that you can have a big stash of pre-mixed flour. Mary’s Gluten Free […] Read more »
St. Louis Style Pizza is a crisp, but also tender, thin-crust pizza that is traditionally cut into squares. The crust is leavened with baking powder instead of yeast, so it’s perfect for those of you who need to be gluten free and yeast free. St. Louisans top their pizza with Provel cheese, which is generally […] Read more »