Best Wicklewoods Breaded Mushrooms Gluten Free Recipes
CRISPY BREADED GARLIC MUSHROOMS
Deliciously crispy on the outside and juicy on the inside these breaded garlic mushrooms are the perfect snack or appetizer. This is a restaurant-quality dish that will keep you coming back for more!
Provided by Michelle Alston
Categories Appetizer
Time 40m
Number Of Ingredients 12
Steps:
- Add the mayonnaise to a bowl. Stir in the garlic and the chopped chives.Leave in the fridge until you are ready to use it.
- Clean the mushrooms by using a vegetable brush or kitchen paper. Do not wash the mushrooms.Turn on the deep fat fryer to high.
- Place the flour in a small bowl.Whisk the eggs together in another small bowl.Place the breadcrumbs in another bowl and add ½ a teaspoon of garlic powder, ½ a teaspoon of dried parsley, ½ a teaspoon of fine sea salt and ¼ teaspoon of cracked black pepper. Use a fork to mix it all together.
- Start by dipping one mushroom in the flour, then dip it in the whisked egg. Finally, dip the mushroom in the breadcrumbs. Making sure the mushroom is completely covered in breadcrumbs.Place the mushroom on a plate then repeat with the rest of the mushrooms.
- Once the deep fat fryer is at the right temperature add 5 mushrooms to the basket then drop the basket into the fryer.Cook for 3 minutes or until the mushrooms are golden brown. Once cooked carefully transfer the mushrooms to a large plate lined with kitchen paper.Repeat until you have cooked all the mushrooms. Leave to cool slightly before serving with the garlic and chive mayo.
Nutrition Facts : Calories 368 kcal, Carbohydrate 11 g, Protein 8 g, Fat 24.6 g, SaturatedFat 2.8 g, Cholesterol 74 mg, Sodium 420 mg, Fiber 2.8 g, Sugar 2.1 g, ServingSize 1 serving
WICKLEWOOD'S BREADED MUSHROOMS (GLUTEN FREE)
Ordinary gf breadcrumbs are fine for this recipe, but gf panko breadcrumbs are so deliciously crunchy and so easy to make(check out #167729)
Provided by WicklewoodWench
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl mix flour, baking powder and salt. Add water and mix until a smooth batter has formed.
- With a dry paper towel, gently wipe the mushrooms to clean off any debris.
- Dip mushrooms into the batter and coat evenly, allowing any excess batter to drip off.
- Roll the mushrooms in breadcrumbs until coated thoroughly.
- Repeat until all mushrooms are coated.
- Heat oil to 365 degrees. Deep fry mushrooms in batches until golden brown. Drain on paper towels.
Nutrition Facts : Calories 279.3, Fat 1.6, SaturatedFat 0.4, Sodium 179.1, Carbohydrate 59.3, Fiber 2.5, Sugar 2.4, Protein 6.7
WICKLEWOOD'S GLUTEN FREE CORNED BEEF FRITTERS
These simple little fritters were always a favourite of my children and it wasn't until I was told I could no longer have them that I craved them too, so I have devised a gluten free version. Brilliant served with a fried egg or baked beans.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 15m
Yield 4 fritters
Number Of Ingredients 10
Steps:
- Whisk the egg white until it forms stiff peaks, set aside.
- Mix together the flour, xanthan, onion granules and seasoning.
- In a separate bowl, mix together milk, egg, oil and egg yolk.
- Add the milk mixture to the flour mixture and beat well.
- Gently fold the egg whites into the batter.
- Meanwhile heat a half filled, heavy based saucepan of vegetable oil to about 180c.
- Dip the corned beef in to the batter and carefully place the fritters in oil
- Fry for about 5-6 mins or until crisp and golden.
- Drain and serve warm.
Nutrition Facts : Calories 342, Fat 26.1, SaturatedFat 8.5, Cholesterol 196.3, Sodium 1188.5, Carbohydrate 2.7, Fiber 0.1, Sugar 0.1, Protein 22.6
WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)
I was so pleased with these tasty classic biscuits. The texture is just like that of a non gluten free Ginger Nut, and as any coeliac knows it's the texture that usually suffers in adapting recipes. The recipe calls for 1lb 4oz of flour, however, this system doesn't like mixing pounds and ounces,,,hence "20oz flour."For a more authentic touch sprinkle some sugar on the dough just before baking.
Provided by WicklewoodWench
Categories Free Of...
Time 20m
Yield 45-50 biscuits
Number Of Ingredients 13
Steps:
- Preheat the oven to 160°.
- Cream the butter and both sugars together until soft.
- Mix the eggs, molasses and cider vinegar together.
- Add to the creamed butter and sugar and blend well.
- Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
- With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
- Flatten the dough slightly by gently patting with a palette knife dipped in water.
- Dredge the biscuits with a very light dusting of granulated sugar(Optional).
- Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
- Leave to cool slightly before transferring to a cooling rack to cool .
WICKLEWOOD'S GLUTEN FREE SWEET STICKY BARBECUE RIBS
Here is another recipe originally taken from Sam Stern's "Cooking up a Storm". As with most sauces, it can be any of the individual ingredients that contain hidden gluten, a few tweaks later, however, and Sam's delicious recipe is completely gluten free and just as delicious, I actually believe that if you use Tamari rather than Soy sauce it helps with the sticky bit,,,yum. Sam's original recipe says to cook for 1 hour; however, I like my ribs really caramelised and crusty so I normally leave them an extra 15 mins. Delicious with wedges or plain basmati rice but it is equally delicious served as part of a Chinese meal with fried rice such as, Sue Lau's Chinese fried rice Recipe #38748.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven 200c.
- In a bowl, mix all the ingredients, except the ribs, together.
- When completely mixed, add the ribs and coat well.
- Lay the ribs on a foil lined roasting tin and pour over any remaining sauce.
- Roast for approximately 1 hour, turning occasionally.
- When browned and sticky, remove from the oven and allow to rest for 10 minutes.
- Serve warm.
GLUTEN-FREE FRIED MUSHROOMS
My other half loves fried mushrooms, but can't eat regular flour based breading. So after looking at several different recipes I modified luvmybge's recipe, which can be found here: http://www.food.com/recipe/fried-mushrooms-105573. It was a trial and error cooking experience. The hazelnut complemented the mushrooms really well. Adding garlic salt enhanced the flavor of both. You can skip the garlic salt, but it tastes so much better with it. If you want a serious taste explosion, try them wrapped in fresh spinach leaves.
Provided by ockhamsdragon
Categories Vegetable
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, cornstarch, and baking powder in a bowl.
- Add water to make a batter.
- Dip clean mushroom into batter letting excess batter drip off. (Ended up quartering the mushrooms part of the way through, which worked better.).
- Used kebab sticks to dip the whole mushrooms in the batter and then used a fork to dip and strain the quartered mushrooms. (luvmybge uses toothpicks.).
- After dipping into batter roll in hazelnut meal/flour that has been mixed with garlic salt to coat. (Garlic salt is to taste so fry one first to make sure you have the right amount before frying the others.).
- Fry in coconut oil until hazelnut meal/flour hardens. (Don't use coconut oil in a deep fryer as a fire could start.).
Nutrition Facts : Calories 102.8, Fat 0.3, SaturatedFat 0.1, Sodium 99.8, Carbohydrate 22.9, Fiber 1.1, Sugar 1.9, Protein 3
WICKLEWOOD'S CHICKEN AND MUSHROOM PANCAKE PILLOWS (GLUTEN FREE)
This is a great dish for leftovers, I always have a pile of gluten free pancakes ready in the freezer, besides, pancakes are so easy to whip up. It tastes just as good with turkey, and for a dinner party or evening meal you could always add a little white wine to the mushrooms while cooking.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180c.
- In a frying pan, cook the mushrooms in the butter until soft.
- Add all remaining ingredients, except the pancakes.
- Mix well and place 2 tablespoon of the mixture in the centre of each pancake and roll up to enclose the filling.
- Arrange in a shallow baking dish, covering with any remaining chicken mixture.
- Bake for 15 mins, serve warm with salad or steamed vegetables.
Nutrition Facts : Calories 940.7, Fat 58.5, SaturatedFat 27.6, Cholesterol 301.9, Sodium 1066.7, Carbohydrate 46.4, Fiber 0.2, Sugar 0.6, Protein 56
GLUTEN-FREE MUSHROOM SAUCE
Playing in the kitchen, trying to make a gluten-free cream sauce for my celiac son.
Provided by D Hanslip
Categories Creamy Pasta Sauce
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Bring chicken broth, mushrooms, seasoning blend, parsley, rum, and salt to a boil in a small saucepan. Reduce heat and simmer for 15 minutes.
- Remove a spoonful of hot broth and mix with cornstarch in a coffee mug. Add back to the simmering liquid; cook until liquid reduces by half, 2 to 3 minutes.
- Add cream and simmer until desired consistency is reached.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 8.2 g, Cholesterol 83.5 mg, Fat 22.5 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 13.9 g, Sodium 774.3 mg, Sugar 1.7 g
WICKLEWOOD'S GLUTEN FREE SCOTCH EGGS
Scotch eggs are another favourite of mine that I can no longer enjoy since being diagnosed with coeliac disease., however, I have combined my two favourite scotch egg recipes and developed a whole new gluten free version...As usual ordinary breadcrumbs and sausage meat can be used if making a non gf version. The double dipping adds an extra layer of breadcrumbs and therefor more crunch. To make the whole process a little less messy, try placing sausage meat mixture portion on some Clingfilm, flatten it out slightly and use the Clingfilm to cover the egg in the sausage. For the seasoning, simple salt and pepper works fine, however, I always use my own seasoning mix recipe #440608. For a healthier alternative try omitting the frying and cook completely in the oven, however, don't forget to increase the cooking time an extra 5 mins to compensate.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 35m
Yield 4 eggs
Number Of Ingredients 10
Steps:
- Preheat oven to 180c.
- In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
- Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
- Take a boiled egg; roll it in the flour,.
- Cover the egg in a sausage meat portion.
- Roll it in the beaten egg and then in the breadcrumbs.
- Repeat this process for all the boiled eggs, set aside for five minutes.
- Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
- In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
- Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
- Serve hot or cold.
Nutrition Facts : Calories 376.4, Fat 26.2, SaturatedFat 8.6, Cholesterol 330, Sodium 558.4, Carbohydrate 12.2, Fiber 0.5, Sugar 0.3, Protein 21.1
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