What's Cookin' in the Dungeon?

Glorious Gluten Free!

This collection of recipes comes straight from the dungeon and is ready to tantalize both your palate and all your gluten-free baking needs!

How about some appetizers to get things started?  Wolfykwe gives us two great choices for meat eaters and non meat eaters alike!

GF Chicken Nuggets
chicken breasts
gluten free bread crumbs or gluten free all purpose flour
plain yogurt
seasoning of choice (check your spice bottle labels to be sure no wheat/gluten has been added)
olive oil
Pour some plain yogurt into a small bowl. In another bowl pour the gluten free crumbs or flour and blend with seasonings of your choice. Cut chicken breasts into bite sized pieces. Dip chicken pieces in yogurt then coat in crumb/flour mixture. Coat baking pan with olive oil. Place nuggets on tray to bake in oven at 450 degrees for approximately 10-15 minutes, turning halfway through. Cook until chicken is done and coating is golden and crispy.
This makes the most delicious, moist nuggets ever! I’ll never coat in egg again!

Fruit Dip
This one is the world’s easiest recipe to remember and it’s delicious!
Ingredients:
Icing sugar
Whipped Cream
Sour Cream
Mix equal portions of each ingredients together for a really simple and surprisingly delicious dip. You can add a little vanilla extract if you desire, but I like it just as is.

But what about a main dish?  Now we turn to lillerina for a delicious stew!

Lentil Stew

This one’s both vegan and gluten free. Most vegetables will work in it, but these are the ones I commonly use.
1 onion, chopped
1 bell pepper, deseeded and chopped
1 courgette or zuchini, diced
2-4 good sized mushrooms or more smaller ones, chopped into chunks a similar size to the rest of the vegetables
1 carrot, peeled and diced
1 400g can of tomatoes, either whole or chopped (since they break down anyway it doesn’t matter)
1/4 to 1/2 cup dried yellow split peas or red lentils
Spices to taste
Splash of red wine (optional, make sure it’s labelled as vegan if you’re cooking for vegans)
Heat a little olive or vegetable oil over a medium heat in a large pan. Add the onion and cooked until translucent and a little softened, about 4 minutes. Now’s the time to spice them; I tend to go with a little cumin and a little chilli powder, as well as pepper and a pinch of salt, but use what you like. Immediately add the bell pepper, courgette and mushrooms and cook until there’s a little colour on them and they smell delicious, about another 7-10 minutes. Add the can of tomatoes, the carrots and the lentils and stir well. Bring to a simmer and then turn the heat to low and cover. Allow it to simmer for an hour over a very low heat, stirring every ten minutes or so to prevent sticking. If it looks to be getting dry, add a little water or vegetable stock (make sure it’s vegan and gluten free). Stew is ready when the lentils are not hard in the centre (scoop one out onto a cutting board and cut it in half to test this, or bite into one carefully as they will be hot). If when the lentils are cooked, the stew is still very wet, it can be thickened by the addition of a small amount (about a tablespoon) of porridge oats (check with your gluten avoider as there is a small risk of cross-contamination when using oats) and cooked for a further 10-15 minutes until thickened and delicious. Serve with rice, potatoes or gluten-free pasta (or if you’re not gluten free it’s excellent with fresh crusty bread).

But, you say your guests want dessert?
Have no fear.  PSG brings you her most evil (and delicious) gluten free recipe.  This one is so good that people who can eat gluten still beg for it.

La Bete Noire (the Black Devil) Flourless Chocolate Cake

Cake:
1 C. water
3/4 C. sugar
9 Tbsp unsalted butter (1 stick + 1 Tbsp)
18 ounces semi-sweet chocolate
6 eggs

Note: For the chocolate you can use bars or chips.  If you use bars chop them up.  Smaller is better.  I use Guittard mini chips.  Pick a good quality chocolate as it is providing the bulk of the flavor.

Preheat oven to 350

Grease a 10-inch diameter springform pan.  For extra no-stick insurance, cut a circle of parchment paper the size of the bottom of the pan, grease it up and lay it in the pan. 

If you want to ensure a perfect no-crack top you will also need a large shallow roasting pan (I use the bottom of my turkey roaster) that you can set the springform pan in. You will fill this roaster with a small amount of plain water (enough to come halfway up the side of the springform pan) - this is called a water bath, and the steam it provides gives moisture to the cake while it bakes.

Heat the sugar and the water in a small saucepan until the water boils and the sugar dissolves.  As soon as the sugar is dissolved, turn the heat down to low and simmer for 5 minutes.  Cool slightly.

In the meanwhile heat the butter either in a saucepan or in the microwave until it is melted.  (I'm a heathen and I prefer the microwave).  When the butter is melted, pour in the chocolate and whisk it until it is all melted together.  Whisk in the slightly cooled sugar syrup next and keep whisking until it is smooth.  Then whisk in the eggs, one at a time.  Pour the batter into the springform pan, and place the pan in the roaster.

Bake at 350 for 50-55 minutes.  The cake should be solid and not jiggle when shaken.

Take the cake out of the water bath to cool (keep it in the cake pan) and then prepare the ganache

Ganache:

1 cup whipping cream
8 ounces semi-sweet chocolate (chopped or mini chips)

Heat the whipping cream over low heat until it simmers.  Remove from heat and whisk in the chocolate until it is all melted.  Let cool slightly, then pour the ganache over the top of the cake.  Tap or shake the pan to smooth out the ganache.  Place the cake in the refrigerator and chill until firm.  Chilling overnight works best.

This can be made up to 2 days ahead of time.  When ready to serve, run a knife around the edges and break from the springform pan.  It is ~very~ rich, serve small slices.  Tastes delicious with fresh whipped cream!

Now go forth and cook fine Slytherins!!