Gluten-Free Makeovers (55 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Preheat the oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.
Roll the dream crust between sheets of plastic wrap into a circle about 12 inches round and about ⅛ inch thick. It should be thin but still have enough structure to lift off the plastic easily without crumbling. Some tearing is inevitable. Tears can be patched with leftover dough.
Brush the outside rim of the pie pan with the egg wash. Gently ease the crust over the top of the pan. Crimp the dough around the edges, trimming any excess dough. Brush the top with egg wash and cut three slits in the top. Set on the baking sheet and bake for 40 to 50 minutes, until the mixture is bubbly and the crust has browned.
Buy cooked rotisserie chicken (check ingredients).
In place of Dream Crust, use a prepared pie shell. Whole Foods Market Gluten-Free Bakehouse and Gillian’s Food brands are good. Roll flat and set over the chicken mixture.
Tip
:
Any leftover filling and crust can be made into an individual pot pie.
Shellfish-free
and
Dairy-free
This recipe was
born of necessity. I love crab cakes but my husband is allergic to crab, and of course I can’t have the cracker meal or bread crumbs that most cakes contain. I solved the problem by using Old Bay Seasoning, gluten-free crackers, and cod to combine the essence and texture without any of the offending ingredients. Using cod instead of crab has other benefits, too. It’s less expensive and less time-consuming. (No need to pick through a pound of crabmeat.)
1 pound cod loin or fillet, rinsed and patted dry
1 to 1½ teaspoons Old Bay Seasoning
Juice of 1 lemon
Olive oil
1 shallot, peeled and chopped
1 medium red or green bell pepper, seeded and chopped
1 teaspoon minced garlic
1 teaspoon horseradish
⅓ cup light mayonnaise or egg-free mayonnaise (see Pantry, page 275)
¾ cup ground cracker crumbs or bread crumbs (see Pantry, page 272), or ½ cup potato starch
Salt and pepper to taste
Aioli Sauce (page 155), tartar sauce, and lemon wedges for serving
Preheat oven to 400°F.
Place the cod in a baking dish. Sprinkle with ½ teaspoon of the Old Bay and ½ of the lemon juice. Let stand 10 minutes.
Roast the cod for 6 to 10 minutes or until the fish flakes apart easily. Remove from the oven and set aside.
In a medium sauté pan, heat 2 teaspoons olive oil over medium heat. Add the shallot and green pepper and sauté for about 2 minutes or until vegetables are soft. Add the garlic and sauté briefly. Transfer to a mixing bowl and let cool slightly.
Use a slotted spatula to lift the cod out of the baking dish. (Leave behind as much of the cooking liquid as possible.) Add the fish to the vegetable mixture and mash slightly. Small pieces of fish should still be visible.
Combine the horseradish, the remaining ½ to 1 teaspoon Old Bay, the mayonnaise, and the remaining lemon juice in a small bowl. Add to the fish mixture. Add the cracker crumbs and salt and pepper and mix well.
