Wednesday, October 6, 2010

Gluten Free SW Style Pinwheel Appetizers

Two words: Sonoma Wraps.
One of the very first gluten free purchased bread-type product (that I have experienced) that does not disintegrate in your hands, turn tough and leathery, or dry out.

Here I have used them for the famous pinwheel appetizers that are typically created with flour tortillas. For years, I have been envious of everyone enjoying those at parties.

These wraps are also fabulous for wrapped sandwiches and the answer to packing a sandwich for lunch or travel…that will remain INTACT. Actually, packing a wrap. (A friend just left for Europe with these in tow.)

This wrap, formulated with teff flour, is truly a gift to celiacs and those required to eat gluten free. From La Tortilla Factory in Santa Rosa, California:
(By the way, I am in no way affiliated with this company; just totally thrilled with the product!)

8 ounces of cream cheese
½ cup sour cream
2 ounces can chopped green chiles, drained
2-4 ounces of olives, chopped and drained
½ cup pepper jack cheese, grated and packed
2 T. salsa, plus extra for dipping
1/2 cup green onion, chopped
1 cup fresh spinach, chopped

Mix all ingredients together and refrigerate. Heat wraps according to mfg. directions; 30 seconds in microwave per side. Allow to come to room temperature.

Spread mixture evenly over wrap and all the way to the edges of the wrap. Add the other ingredients to each wrap and roll up tightly.  Skewer each with toothpick if desired (not necessary). Wrap up in a moist tea towel and refrigerate until ready to slice. When ready to serve, slice each tube into five pieces. I did not use the end slices.

Use extra salsa for dipping sauce. Enjoy!

Makes: 24-30 appetizer pinwheels. 

For more info on my cookbooks, go to:

Monday, October 4, 2010

Diane's Classic Fried Potato Wedges

Diane’s Classic Fried Crunchy Potato Wedges
These are so crunchy you can hear someone biting into one all the way across the room! Truly a gluten free treat.

1½ cups GF flour blend
1/3 cup organic corn meal
1 cup low fat buttermilk
2 large baking potatoes, peeled, cut into 12 wedges (six per potato)
2 cups (or less) non-GMO cooking oil

Seasoning Salt
1 T. salt
1 t. garlic powder
1 t. cayenne
1 t. paprika
½ t. sugar

Ranch Dressing Dip
4-8 T. low fat bottled GF ranch dressing, to taste
1/2 cup each sour cream and low fat GF mayo
½ cup plain yogurt

After peeling potatoes, cut lengthwise in half, then cut each half in half, then each piece in half again. Cook potato wedges on a plate in microwave for 8 minutes. Lay out on baking sheet that is lined with paper towels to cool and absorb moisture.

Lay out three empty bowls or trays in a row for dipping potatoes. Mix together flour and cornmeal and place in the two outer bowls or trays (the tray or bowl farthest away from your stove or deep fryer will need less of the flour; the final dip of the flour after the dip in the buttermilk uses more). Place buttermilk in the center bowl or tray. Dip potatoes in flour/corn meal mixture, then in the buttermilk, then the flour again. Shake off excess and place in deep fryer or 2 inches of hot oil and fry until golden; about 7 minutes. Remove with slotted spoon to drain on paper towels. Fry all of the wedges.

While wedges are frying, mix seasoning and ranch dressing dip.

Toss the potato wedges in the Seasoning Salt. Dip in Ranch Dressing Dip and enjoy! Serve warm.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:    OR at