Kimchi

1 large Napa cabbage cut into 2 inch pieces
1/4 cup or more kosher salt
Sprinkle salt into cut cabbage and massage it in. Let sit for about 10 minutes
Add water to cover cabbage
(Use largest bowl you have)
Let soak 2 hours,  drain and repeat twice
Drain and let sit in colander for at least 20 minutes
Cut up Daikon into matchsticks and put in bow with 2 tablespoon salt, let sit maybe 10 minutes. Than drain and rinse
Cut green onion int in 1 inch pieces set aside
In pot, add 2 cups water and 1/4 cup rice flour
Bring to boil and let boil 5 minutes- set aside
In food processor add:
One entire garlic
2 tablespoon cubed ginger
1 Asian pear
One onion
Puree
Put into mixing bowl
Add to the pureed mix- 2-3 tablespoon shrimp paste, 1 – 2 teaspoon fish sauce (I use vegetarian fish sauce)
1 tablespoon sugar
1 1/2 cup Korean red pepper
Mix well and add the rice flour mixture

*** You have to taste the paste because this is basically your only opportunity to make it right***

Put Napa into large bowl, add daikon and green onion.
Put on gloves and add red pepper mix and massage into all the vegetables.

Place into glass jars leaving at least 1 inch of room at top and let ferment on counter top. Warmer environment will encourage quicker fermentation .

Note: in my humid 60 degree kitchen, I let it sit on counter for 7 days.  I think 6 would have been better.

Spicy Lemongrass Beef Noodle Soup

Bring 2 pound beef bone to boil. Boil for ten minutes. Scrape off scum and drain water. Rinse and add bones back to stock pot. Add water to cover bones.  ( in a pinch, can use beef broth)
• Smash one lemon grass. ( I have found pre-chopped lemon grass in Asian markets
• Slice one onion
• 1 teaspoon red pepper powder (more or less depending on your taste)
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1 tablespoon fish sauce- I used vegetarian fish sauce
• 1 teaspoon vinegar

Add all to beef bones
Bring to boil and reduce heat to simmer for about 2 to 3 hours.  Season to taste. Layer bowl with thinly sliced beef and place noodles over the beef. Ladle soup over both.

Serve with either thick rice noodle or flat rice noodle, fresh bean sprout, cilantro,  Thai basil, lime and sprinkle with chopped  green onion 

Oxtail Pho

2 pounds oxtail
2 pounds beef bones
Washed well and put in stock pot. Add water to cover and bring to boil. Boil for ten minutes. Skim off scum and drain.
Rinse bones well and add back to stock pot.

Cut one large onion in half and 4 inch ginger cut in half

Place on cookie sheet and broil in oven on high until charred

Toast 2 sticks cinnamon, 2 teaspoon coriander and 3 star anise and put in teabag.

Add charred onion/ ginger to stock pot

Fill stockpot with water.

Add 2 teaspoon salt, pepper
Add 1 teaspoon sugar
2-3 teaspoon fish sauce. I use vegetarian fish sauce
Stir

Toss in toasted spices

Bring to boil and reduce heat to medium and simmer for at least 5-6 hours

Taste and add seasoning to taste.

Serve with flat rice noodles, bean sprouts, cilantro, mint, hot peppers, lime, chopped green onion, hoison sauce and Sriracha

*Note: can add brisket, tendon, meatballs or other meat. Hubs like oxtail. 

Gluten Free Sourdough Starter

1/4 cup brown rice flour
1/4 cup teff flour
1/8 tsp yeast
1/4 tsp sugar
Mix well and put in dark mason colored glass jar
Add 1/2 cup tepid water and stir well.
Place cheese cloth and jar band on jar
Place in draft free place and let bloom.
Check daily and by day 2, liquid should be at top. Pour out liquid, add 2 tablespoons each teff and brown rice flour with enough water to smooth out.
Should smell yeasty and bready. 
Keep feeding daily or it will die.

Gluten Free Cloud Cake

Preheat oven to 320

Place cookie sheet in oven with water. Place rack inside cookie sheet.
Grease springform pan and put parchment on bottom
Wrap springform pan with foil

Melt the following in pot:
4 tablespoon butter
3 oz cream cheese
1/4 cup milk

Set aside to cool

Separate 4 eggs
Beat egg whites with 1/3 cup sugar until stiff peaks

Add to butter mixture
2 tablespoon rice flour
2 tablespoon potato flour
3 tablespoon cornstarch
1 tablespoon orange or lemon zest (optional)
Add yolks to flour/butter mixture
Add 1 teaspoon vanilla extract

Fold mixture into egg whites

Pour into greased springform pan and bake at 320 for 25 minutes
Reduce heat to 285 and bake additional 50 minutes until center is set
Let sit on counter for 5 minutes and gently slide spatula to separate cake from pan before releasing spring.

Place on plate to cool

Sprinkle with powdered sugar

Gluten Free Lemon Bars

Grease 9×9 square pan and put in square piece of parchment paper

Heat oven to 350 degrees

Crust
1/4 cup tapioca flour
1/4 cup potato starch
1/4 cup white rice flour
1/4 cup brown rice flour
1/2 cup oat flour
1/2 cup vanilla sugar
2 teaspoon guar gum
1/4 teaspoon salt
Mix well

Incorporate with pie cutter 1/2 cup cubed cold butter
Once pea sized bits form add 2 tablespoons vodka and 2 tablespoons milk

Smash into greased 10 × 10 inch square pan and bake for 25 minutes or until golden brown

Lemon filling
3tablespoon tapioca flour
3 tablespoon white rice flour
1 teaspoon guar gum
2 tablespoons lemon zest
Mix well
Add 4 eggs and whisk
1/4 cup vanilla sugar
1 cup sugar
Add 1/2 cup lemon juice
Whisk all until incorporated very well.

Pour mixture into hot crust and bake at 350 for about 18 minutes. Check and if center is set, remove from oven. If not, bake additional 5 minutes or until set.

Cool on counter and cut when completely cool. Sprinkle with powder sugar.

Enjoy!

Will keep in refrigerator for about a week. 

Gluten Free Pie Crust

1/4 cup shredded butter
1/4 cup shortening
Place in freezer for at least 10 minutes

1/2 cup white rice flour
1/4 cup brown rice flour
1/4 cup oat flour
1/4 cup tapioca flour
1 teaspoon guar gum
1/4 teaspoon salt
2 tablespoons sugar (omit for savory pies)

Put all in mixing bowl of kitchen aid and mix with paddle attachment

Mix 3 tablespoons ice water with 1 egg and 1 teaspoon cider vinegar set aside.

Add butter and shortening to flour mixture and mix until you have a grainy texture

Add water / egg mixture and mix until a ball forms.

Gather and smooth out dough with your hands to get a nice round ball and refrigerate wrapped in plastic wrap or ziplock baggie for at least one hour.

Remove from refrigerator and let sit for 15 minutes on counter.

Dust workspace and rolling pin with rice flour

Roll out and place in pie pan with your favorite filling.

This recipe is only good for one pie bottom. Double if you are need top and bottom. I just made mini pies.

Gluten Free Pecan Sticky Buns

Pecan Topping:
• 2 cups chopped pecans toasted in pan over medium low heat for about 5 minutes. Stir occasionally amd set aside.
• Melt 1/2 cup butter in pan
• Add 3/4 cup brown sugar
• Add 3/4 cup heavy cream
• 2 tablespoons honey
• 1/8 teaspoon salt
• Once mixture boils, reduce heat and simmer until mixture becomes glossy and golden brown
• Pour about half the mixture into greased 10 inch round cake pan so that it covers the bottom of the pan generously.
• Reserve the rest of the caramel sauce for drizzling over buns if desired. 
Spread pecans evenly on top of caramel mixture amd set aside

Dough:

3/4 cup brown rice flour
1/4 cup teff
1 /2 cup potato flour
1/2 cup tapioca starch
1/2 cup oat flour
1 1/2 Tablespoon guar gum
3 Tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup unsalted butter
2 large egg, room temperature
3/4 cup milk
2 Tablespoons light flavored oil
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
1 tablespoon yeast mixed with 1/8 cup lukewarm water and a sprinkle of sugar

Proof yeast
• Mix yeast with 1 teaspoon sugar and water and let rise 8 ish minutes
Dough prep:
• Mix all dry ingredients in kitchen aid mixer
• Melt butter in microwave and add to milk -stir
• Add eggs to milk and butter mixture
• Add oil, vinegar, vanilla extract and water to milk mixture
• Pour yeast and milk mixture over flour mixture and using paddle attachment, mix for 3 minutes
• On large cookie sheet, line with parchment paper.
• Place dough on lined cookie sheet and with additional piece of parchment, spread dough to 8 x 16 as best you can.
• Cover with the spare parchment and let rise for 50 minutes
• Press down, and add one softened stick of butter and spread evenly on dough
• Spread light layer of brown sugar on top of butter
• Sprinkle generously with cinnamon
• Using parchment paper for extra support, roll dough into pinwheel
• Cut into 1 1/2 inch pieces and place in pan
• Let rise for additional 40 minutes.
• Preheat oven to 350
• Brush dough with milk
• Bake 25 minutes
• Let sit in pan for 5 minutes before inverting. 

Gluten Free Cinnamon Rolls

1  cup brown rice flour
1 /2 cup potato flour
1/2 cup tapioca starch
1/2 cup oat flour
1 1/2 Tablespoon xanthan gum
1 Tablespoon rapid rise yeast
3 Tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup unsalted butter
1/4 cup water
2 large egg, room temperature
3/4 cup milk
2 Tablespoons light flavoured oil
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract

• Mix yeast with 1 teaspoon sugar and warm water and let rise 8 ish minutes
• Mix all dry ingredients in kitchen aid mixer
• Melt butter in microwave and add to milk -stir
• Add eggs to milk and butter mixture
• Add oil, vinegar, vanilla extract and water to milk mixture
• Pour yeast and milk mixture over flour mixture and using paddle attachment, mix for 3 minutes
• On large cookie sheet, line with parchment paper.
• Place dough on lined cookie sheet and with additional piece of parchment, spread dough to 8 x 16 as best you can.
• Cover with the spare parchment and let rise for 50 minutes
• Butter one round 10 inch cake pan,
• Press down, and add one softened stick of butter and spread evenly on dough
• Spread light layer of brown sugar on top of butter
• Sprinkle generously with cinnamon
• Using parchment paper for extra support, roll dough into pinwheel
• Cut into 1 1/2 inch pieces and place in buttered pan
• Let rise for additional 40 minutes. Preheat oven to 350
• Brush dough with milk
• Bake 25 minutes
• Let sit in pan for 10 minutes before inverting.
• Spread with glaze (1 cup powdered Sugar whisked with 1/4 cup hot water, 2 tablespoons melted butter and 1 teaspoon vanilla extract