Gyros
1 small onion
2 Tbsp chopped fresh Italian parsley
2 garlic cloves, pressed
1 lb. ground turkey
½ tsp dried thyme
½ tsp salt
½ tsp pepper
2 tsp olive oil
Preheat oven to 500 degrees. Finely chop onion. Chop parsley.
Press garlic into mixing bowl.
Add onion, parsley, turkey, thyme, salt and pepper. Mix vigorously until well blended. Add oil to skillet; heat over medium-high
heat for 1-3 minutes or until shimmering.
Form turkey mixture into four thin, rectangular loaves, about ¼ in
thick. Cook 1-2 minutes on each side or
until browned. Place skillet in oven and
bake 6-8 minutes or until loaves are no longer pink.
Yogurt sauce
½ cup plain yogurt
2 garlic cloves, pressed
1/8 tsp salt
2 Tbsp fresh Italian parsley
¼ cup fresh cucumber, finely chopped
½ -1 tsp lemon juice
to taste
Fresh dill to taste
Mix in small bowl. Serve.
1/2 cup Rice flour
1/2 cup potato starch
1 cup Tapioca flour
1 cup Cornstarch
3 tsp potato flour
Gluten Free Pita Bread
2 1/2 cups GF flour
2 tsp xanthan gum
2 tsp salt
1 Tbsp sugar
2 tsp active dry yeast
2 Tbsp olive or canola oil
1 cup warm water (105-110 degrees)
In large bowl combine 1 cup flour with the salt, sugar, and yeast. Add the oil and water. Beat vigorously for 3 minutes, then stir in the rest of the flour, along with the xanthan gum, 1/2 cup at a time. The dough will be a rough, shaggy mass that will clean the sides of the bowl. If the dough is moist, add a small amount of flour. Kneed for a couple of minutes in the bowl. Preheat oven to 500 degrees. Divide dough into 8 pieces. Shape into balls on the counter, and cover with a damp linen towel or tea towel. Let rest for 30 minutes. Use the palm of your hand and flatten the dough. Finish with a rolling pin, flattening the dough into a 6" disk. Place each round on a square of foil and place directly onto oven rack. Bake for 5-8 minutes or until they are slightly golden at the edges. Let cool, place in ziplock bag to store.
Have a wonderful, gluten free and tasty weekend!
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