Will it waffle???? These certainly did, and created the most amazing aroma in the kitchen! I took some of my favorite flavors from my recent gluten free scones, and turned them into waffles as a quick handy snack. Stella has a 3 day market (WildflowerWoods2024) this weekend, and I wanted to make sure she had something tasty to pick up and eat whenever she had a moment.
Crispy, tasty and packed with protein!
2 small onions, thin slivers or sub sliced scallions (green onion)
1/3 cup minced pepperoni (or use cooked, crumbled bacon)
1 1/2 cups grated cheddar cheese (use your favorite!)
1 3/4 cups flour – all purpose, or a gluten free substitute (I used Cup4Cup)
1 tbsp & 1 tsp baking powder
1 tsp white sugar
1 tsp salt
freshly cracked black pepper to taste (a few grinds should be good)
3 large eggs
1 cup milk (I used full fat)
** olive oil to brush your waffle maker**
The first thing to do is carmelize your onions – take your time with this step and do it early enough to allow them to cool before using. When cooled, chop them up. If you want to skip this step – use thinly sliced green onions.
Mince pepperoni and set aside.
Shred cheese and set aside. I don’t like to use preshredded, but if you do, go ahead!
In a large bowl whisk egg and milk together until well combined.
In a smaller bowl combine all the dry ingredients, flour, baking powder, sugar, salt and pepper.
Slowly incorporate the dry ingredients into the egg mixture. If you are using a gluten free blend, allow it to sit for 5 minutes. I find GF flours have a tendency to be gritty, and this seems to alleviate that. Add in the onions, pepperoni, and cheese. Stir well to make sure you get goodness in every bite.
Preheat your waffle iron, and for every batch use a silicone brush to coat the surface with olive oil once you are ready. My waffle iron has 4 smaller waffles on the lower pan, I first tried 1/3 of a cup and found that a bit too much, so settled on 1/4 cup per individual waffle.
If you don’t have a waffle iron, I would imagine these come out fine as a pancake also.
They were inhaled so I can’t say with certainty, but I imagine they would freeze well, and reheat in toaster oven just fine.
You know something good is coming when this already smells great.Make sure to distribute your goodies throughout.I wasn’t even sure they would cook through they puffed up so much, but they did!Perfect little hand held bites of deliciousness!
I’ve tried a multitude of gluten free focaccia recipes, with a variety of success. This one is exactly what I was looking for, even hard to believe it is gluten free! This is also amazing as it doesn’t require any special equipment, or method, just a few minutes of prep and the time to let it sit.
500 grams warm water (somewhere around 110 degrees is perfect)
10 grams active yeast
1/2 tsp sugar
See Step 1 below first!
560 grams Caputo Fioreglut Flour – NO SUBSTITUTIONS PLEASE
24 grams sugar
8 grams kosher or sea salt
24 grams good quality olive oil
Stir warm water, sugar and yeast together. Set aside until foamy, about 10 minutes or so.
In a large bowl combine Caputo flour, sugar, salt and stir to combine. Once your yeast is active and foamy, stir that into your flour mixture with the olive oil. Stir only until well combined, you really do not need to knead!
In a large bowl drizzle about 10 grams of olive oil around the bowl, then drop in your focaccia mixture and top it with another 5 grams of oil. All this oil will get absorbed into the dough and gluten free bread does require this to give you that classic focaccia flavour, and the sugar helps it to brown.
COVER WELL AND PLACE IN THE FRIDGE FOR A MINIMUM OF
8 HOURS AND UP TO 48
DO NOT SKIP THIS STEP, IT WILL GIVE YOU THE FLAVOUR
AND TEXTURE YOU WANT
Take the dough out of the fridge about 2 hours before you want to bake it, and oil a 9 x 12 baking dish or pan. Tip the dough out into the pan and gently stretch it to fill the container. Don’t worry it it doesn’t quite reach, as it rises and warms up it should. Cover and allow to rest in a draft free area for at least an hour, check to see if it has risen and filled the pan.Your dough might need anywhere from 1-2 hours to full rise and get fluffy. After an hour, preheat your oven to 425 F. so that you are sure it is up to temperature before you bake the focaccia.
Toppings make the focaccia! I love to dimple the top, drizzle olive oil over, sprinkle with garlic, rosemary and flaky salt, but I’ve also added sun dried tomatoes, olives, and created pretty designs with herbs and vegetables – you do whatever you feel like.
Bake for 25-30 minutes, checking at 25 minutes. I usually like to do a quick check with a thermometer, the internal temperature should be about 200 degrees F. Rest in the pan for 5 minutes before taking it out, and will taste best if it sits for another 10 before cutting into it.
Only needed a small loaf today so this is half the recipe.Felt like focaccia muffins, so we made these in a muffin tin – crispy edges!
I’m not sure what it is with Caputo Fiorglut Flour, but it is the only one that I get this result with for focaccia. It isn’t easy to get for me (Vernon BC) so I order it online. Pricey yes, but the pleasure Stella gets when she has soft fluffy bread is worth it for all of us.
I have to start with saying these are the best gluten free scones Stella and I have ever made. They come together quickly, even with the step of carmelizing onions. We forgot the carmelized onions in this batch (came across them later in the fridge!), and they were still fantastic.
Carmelized Onions
1 tbsp olive oil
1 medium red or yellow onion, thinly sliced
½ tsp salt
¼-½ tsp pepper
Cheese scones:
240 g (2 cups) plain gluten free flour blend, plus extra for flouring the surface
2 tsp baking powder
½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
100 g (about 1 cup) coarsely grated/shredded cheddar cheese (I recommend using mature/sharp cheddar for best flavour and texture.)
2 tbsp chopped fresh chives
1/4 cup diced fine pepperoni or salami (completely optional)
150 g (⅔ cup) cold buttermilk
Scone Topping
-2 tbsp buttermilk, for brushing the scones
25 g (about ¼ cup) coarsely grated/shredded cheddar cheese, for sprinkling the scones
Carmelizng the onions:
Caramelise the onions first, so they have time to cool down. They need to be cooled completely to room temperature before you add them to the scone dough.
Heat the olive oil in a pan over medium heat, then add the finely sliced onions, salt and pepper, and mix well.
Reduce the heat to medium-low and cook slowly, with occasional stirring, until the onions are soft and caramelised – they should be of a deep golden brown colour. That usually takes about 15-20 minutes.Tip: If the onions look dry or like they’re starting to burn at any point, add a tablespoon or two of water and scrape up any browned bits stuck to the bottom and sides of the pan
Transfer the caramelised onions to a bowl or plate and allow to cool completely to room temperature.
Method
Adjust the oven rack to the lower-middle position, pre-heat the oven to 400ºF (200ºC) and line a large baking sheet with parchment/baking paper.
In a large bowl, whisk together the gluten free flour blend, baking powder, xanthan gum and salt.
Add the cold cubed butter and work it into the dry ingredients until you get a mixture resembling breadcrumbs, with a few pea-sized pieces here and there.
Add the grated cheddar cheese, chives and (cooled!) caramelized onions, and toss them in the dry ingredients until they’re evenly distributed. If needed, you can rub the mixture between your fingertips to break apart any large pieces where the cheese or caramelized onions have stuck together.
Add the cold buttermilk and stir everything together until the dough starts clumping together. The dough will still be fairly shaggy at this point, but most of the flour should be hydrated (there shouldn’t be any large patches of dry flour).If your dough seems too dry and doesn’t want to stick together, you can add a tablespoon or two of extra buttermilk.Tip: The exact amount of buttermilk you’ll need can vary, depending on how thick/runny your buttermilk is and how much moisture your gluten free flour blend tends to absorb. The aim is to get a shaggy dough that holds together when you shape it into a disc (but it shouldn’t be too soft or sticky to the touch).
Shaping the scones:
Turn out the dough onto a lightly floured surface and use your hands to press it together into a rough ball. Be careful not to overwork it, it needs to stay as cold as possible, otherwise the butter could start to melt. You don’t need to knead it – the aim is to press it together so it won’t fall apart when you cut it into the individual scones, but it doesn’t have to be perfectly smooth.
Press the dough into a roughly 7-inch (18cm) disc, about 1 inch (2.5 cm) thick.
Cut it into 8 wedges, either with a sharp knife or with a straight-edged metal pastry cutter (bench scraper).
Place the scones onto the lined baking sheet, spaced as far apart as possible, as they will puff up during baking.
Brush them with a bit of extra buttermilk and sprinkle with grated cheddar cheese.
Bake them at 400ºF (200ºC) for about 20 minutes or until they’re puffed up, golden brown and the melted cheese on top is nicely browned.
Cool the scones on the baking sheet for 10-15 minutes, then serve them warm.
We forgot the carmelized onions in the fridge, and didn’t top them with more cheese – still delicious!
This recipe came from The Loopy Whisk, and we have had tremendous success wth her gluten free recipes. Our only changes were to omit the cheese topping, add a bit of pepperoni, and this time we even forgot to add in our carmelized onions and they were incredible.
It’s been a hot minute since I posted anything, but these beautiful jalapeno peppers got me excited! The peppers at Ringo En Orchard are going strong, it is nearly the end of a beautiful September, and they are still plentiful.
10-12 largeish jalapeno peppers
8 oz (1 large pack) cream cheese
1/2 a small onion, finely grated
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 1/2 cup shredded cheddar cheese (I like to use extra old)
1/4 cup finely sliced chives
TOPPING
1/2 a pack of bacon, sliced finely, cooked, then crumbled
1/3 cup finely crumbled tortilla chips
Combine softened cream cheese with the onion, garlic powder, salt, pepper, shredded cheese.
Slice jalapeno peppers in half, remove membrane and seeds (I like using gloves for this).
Scoop cheese mixture into jalapeno halves, sprinkle bacon and tortilla chips over top.
At this point, you can either freeze them in a single layer to serve up another time, (when frozen, place in freezer bag or airtight container), or heat and serve!
Bake at 400 for 20 minutes.
These are naturally gluten free if you make sure your bacon and tortilla chips are gluten free. It’s easy to turn these vegetarian by leaving out the bacon.
You can tell how much I’m enjoying eggplant right now. A little chopping, and assembling ingredients gives you one of the best low effort/high flavour dinners, and likely to be in the rotation as long as the eggplant is growing out the back door! If you love Mapo Tofu, you are going to really enjoy this – the eggplant gets so creamy and sucks up all the flavour in the sauce.
I roasted some cauliflower tossed with white miso paste, chile sauce, and olive oil – great to have a bit of a crunchy contrast – next time I might also scatter a few roasted peanuts over as garnish.
PORK
12 ounces ground pork
3 tsp water
2 tsp Shaoxing wine (or sake)
1 1/2 tsp cornstarch
1/4 tsp baking soda
1/4 tsp white pepper
Mix all ingredients together and allow to marinate while you do the rest of the prep.
INGREDIENTS
2 long Japanese eggplant (can use round eggplant but peel if the skin is too tough)
vegetable oil
1/4 cup minced garlic
1/4 cup minced ginger
2 tsp Szechaun pepper (finely ground)
1/4 cup black bean sauce
1 1/2 cup chicken stock
2 tsp sugar
1 tsp toasted sesame oil
2 tbsp chile crunch (optional)
2 tsp corn starch mixed with 1/4 cup water for slurry
GARNISH
sliced scallions and roasted sesame seeds
METHOD
Just before you start cooking, cut the eggplant lengthwise and then into smaller (triangle?) pieces. If you do this too early, they will discolor.
Heat wok over med high heat, and when it is starting to smoke add the eggplant in a single layer (do in batches if you have to). Allow to sit undisturbed until you get some color on the eggplant pieces and then stir them up, and allow to caramelize a bit on all sides.
After you’ve cooked all the eggplant, add 2 tbsp oil to the wok and saute the ginger for a minute, just until it starts to soften, then add the garlic. Fry just until fragrant, (watch carefully, burnt garlic is bitter!).
Add the pork mixture and stir fry until it has been cooked through and lightly caramelized in bits.
Stir in the pepper and the black bean sauce. Cook for one minute until it is bubbling, and add the chicken stock, chiile crisp (if you are using it), sugar and sesame oil.
Add the eggplant to the mixture and stir well. Once it is all combined and boiling again, stir in the cornstarch slurry and just allow it to thicken and get nice and glossy.
Serve over fluffy white rice, garnished with green onions and toasted sesame seeds.
If you want to make this gluten free use sake or dry sherry in place of the Shaoxing wine, use gluten free chicken stock, and make sure your black bean sauce is gluten ffree (it is hard to find!).
Look how soft and creamy the eggplant is – addictive!Cook pork crumbles until crispy in spotsLook at this happy wok, bubbling away – and smelling incredible.
My garden is overflowing with Japanese eggplant right now and I couldn’t be happier about that. I’ve got enough that I’ve had to move on from my usual go to of miso/soy grilled eggplant and try other preparations. This is a sure fire winner, a quick and easy one dish meal, and served with rice a very complete meal. Never fear, I still made a salad ….. I think by now Grant is disappointed when salad doesn’t show up for dinner.
These beauties are delicious 😋 I’m late to learning a love for eggplant but making up for it now!
14-ounce package extra-firm tofu
Neutral oil for roasting (I use safflower)
1 tablespoon cornstarch
3/4 to 1 pound eggplant
Kosher salt
3 to 4 tablespoons unsalted butter (the higher amount is slightly more rich)
1 heaped cup thinly sliced shallots or 1 medium white or red onion, thinly sliced
5 garlic cloves, peeled, crushed
2 tablespoons finely chopped ginger
1/2 cup low-sodium soy sauce
1 tablespoon granulated or brown sugar
1 tablespoon crushed or very coarsely ground black pepper, and more to taste
Rice, for serving
Chile-garlic sauce, crispy chili oil, or sriracha for serving
Heat oven to 425 degrees F. Drain tofu and place on a few layers of paper towel with more over it; set aside for 5 minutes, or until needed. Drizzle 3 tablespoons oil over your largest baking sheet and place it on the oven to get very hot while you get everything else ready. Trim eggplant and cut eggplant into 1-inch pieces. In a large bowl toss with 1 tablespoon oil and a few pinches of salt. Remove hot pan from oven and spread eggplant over half to 2/3 the pan. Cut tofu into 1-inch cubes. Toss gently in empty bowl with cornstarch and a couple pinches of salt until coated. Spread on empty part of baking sheet.
Roast tofu and eggplant in oven for 20 minutes to start. After 20 minutes, use your thinnest spatula to gently separate the tofu from the pan and flip to crisp and brown on the other side, about another 10 minutes. Do the same with the eggplant. At 30 minutes, the tofu should be crisp and browned and the eggplant should be roasted and tender. If needed, cook it for 5 more minutes.
I have a number of sources for amazing Asian cooking, Kenji Lopez Alt, Andrea Nguyen, Just One Cookbook, The Woks of Life, but in a surprising turn, this came from another of my all time favorite bloggers, Deb Perelman of Smitten Kitchen. I’ve never had a fail from any of her recipes, and if you want to truly be entertained, hop on over to her blog for the full write up, and more of her wit.
We had Salad Bar (Sloan’s choice) for Sunday dinner, which meant creating these salad rolls from the leftovers was a breeze! Stella and I often get stuck in on projects for lunch, but this was so quick and easy, utilizing the grilled chicken and prepared vegetables.
What sells this though, is the peanut sauce! So good, Stella and I decided it better go on the blog right away so we remember the recipe, and how quickly it came together.
SALAD ROLL INGREDIENTS
rice paper wraps
cooked thin rice noodles
cooked chicken, grilled prawns, or whatever protein you fancy
slivered vegetables, whatever you like
bean sprouts
lettuce
Soften wraps in warmish water, don’t allow to get too soft or they will tear as you wrap. They continue to soften as they sit.
Lay wrap down, and with lightly moistened fingers place your ingredients in the lower half of the wrap, fold edges in to trap filling and then roll as tightly as you can. The sky is the limit with whatever you like to fill your salad rolls with. We didn’t have any lettuce but if you do, laying a leaf down, and then placing the filling on the lettuce helps to prevent the wrap tearing and gives the salad rolls a nice crunch.
(you can google wrapping salad rolls – there are lots of those videos available)
The star here …. PEANUT SAUCE
1/2 cup peanut butter (use natural for the most peanut flavour)
1/3 cup soy sauce
2 tbsp toasted sesame oil
2 tbsp rice vinegar
2 tbsp sambal oelek or chili paste
1 tbsp hoisin sauce
2 tbsp sugar (could sub honey if you prefer)
1 knob of fresh ginger, peeled (to taste)
1 garlic clove, peeled
Up to 1/4 cup of water, to thin as needed.
Whiz all this up in a blender, using water as you see fit and taste to see if it needs any adjustments.
The chili paste is where the little bit of spicy heat comes from. We both like a little bit of heat, but not overwhelmingly spicy. We found 2 tbsp was perfect but go according to your own tastes, and of course the type of chili paste you have.
I got the base of this recipe from Lindsay at Pinch of Yum, and we decided to get it on here so we don’t keep looking for one … thanks Lindsay!
Ready to eat, these salad rolls were so quick, we had them on the table easily.
It’s apple season and these cookies are a great way to get an apple pie fix in a hurry. Quick and easy to make, they bake up in only 12-15 minutes and you can be eating them before your pie crust would have even chilled.
INGREDIENTS
1 1/2 cups (210 g) gluten free flour blend
3/4 tsp xanthum gum (if your GF flour blend doesn’t have any)
1/4 cup (36 g) cornstarch
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp cinnamon
3/4 cup ( 150 g) granulated sugar
1 (80 g) grated semi tart apple (peeled)
10 tbsp (140 g) unsalted butter, melted and cooled
1 large egg, beaten – at room temperature)
1 tsp vanilla extract
INSTRUCTIONS
Preheat oven to 325 and line a baking sheet with parchment paper
In a large bowl mix together flour, xanthan gum (if using), cornstarch, baking soda, salt, cinnamon and sugar. Whisk to combine.
Add grated apple and mix well, separating all the apple pieces.
Create a well in the center of the dry ingredients and add butter, egg & vanilla. Mix to combine well. The dough will be really thick, but soft.
Form balls about 1 1/2 tbsp and then press into a flatter shape, about 1/2 inch thick and place on baking sheet, about 2 inches apart.
Bake at 325 for 12-15 minutes
Remove from oven and allow to cool completely on baking sheet.
GLAZE
3/4 cup (86 g) icing sugar
1/2 tsp ground cinnamon
1 tbsp milk
Mix all glaze ingredients well, adding a wee bit of milk as necessary to get the glaze thin enough to drizzle.
Drizzle glaze over cooled cookies and enjoy!
Make sure you have a cute apple grater to help – sorry, Stella isn’t available all the time!
We have found Gluten Free On A Shoestring to be an amazing source, all the recipes are easy to follow and we’ve enjoyed every single one #gfshoestring
Nicole (@gfshoestring) put white chocolate chips in her cookies, and while I am sure that would be amazing, it is not something I ever have on hand, and we didn’t think they even needed chocolate chips.
Baking and cooking gluten free is a new skill I’m invested in, with Stella recently having a celiac diagnosis. We’ve decided this is, to date, our best effort and it’s delicious. Even if you aren’t eating gluten free, you might like to try this out.
CAKE
3 large eggs
2/3 cup brown sugar
1 15 oz can pumpkin puree
3 tbsp unsalted butter
1/3 cup coconut flour
3/4 cup arrowroot powder
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
1 tsp pure vanilla extract
Preheat oven to 350 and line an 8 x 8 inch baking dish with parchment paper.
In a large bowl cream together the butter, eggs, sugar & pumpkin. When smooth and creamy stir in the dry ingredients, and lastly the vanilla.
Scrape down the sides and mix for a further 10 seconds, then allow to sit for 5 minutes to allow the dough to hydrate and thicken. Blend for a further 15 seconds until smooth.
Pour into prepared baking pan, smooth the surface and place in the oven.
Bake for 40-45 minutes until a tester comes out clean. Allow to completely cool before frosting.
FROSTING
3 oz soft cream cheese
3 tbsp softened unsalted butter
1 tsp vanilla
3/4-1 cup icing sugar
Blend cream cheese, butter and vanilla until smooth and fluffy. Gradually add in enough icing sugar until the consistency you’d like.
Once cake has completely cooled, spread icing over and enjoy! Okay, maybe this one time Stella and I cut a piece off while it was still warm, slathered it with icing, and pronounced it fabulous!!!!
Blend wet ingredients well, until smooth and creamy
Gluten free or not, I promise you will love this cake. Light, fluffy, and so quick to put together.
Set aside a bit of time to make this dish – today it took me 2 1/2 hours but it makes a lot, and keeps really well in the fridge for a couple of days. Just call it kitchen yoga and you are guaranteed to feel quite smug.
This Korean noodle dish is truly crave worthy. If anything, tastes even better the next day but don’t let that stop you from making and eating it for dinner the same day! It took a bit of effort to find potato starch noodles but it was worth the effort. They have a springy texture that is unlike any other noodle I’ve had.
12 ounces (340g) of pork loin or steak – cut into very thin slivers
3 garlic cloves, minced
1 tbsp water
1 1/2 tbsp chinese cooking wine (shaoxing)
1 /2 tsp oyster sauce
2 tsp sugar
1/2 tsp baking soda
1 1/2 tsp cornstarch
1/2 tsp freshly ground white pepper
1/2 tsp sesame oil
I’ve also learned a new technique through J.Kenji Lopez-Alt about velveting meat for stir frying, and trust me, it makes a huge difference!
First, give your meat a little bath – scrub it in running water and then squeeze to drain it really well.
Combine the meat with all the other ingredients in a bowl and massage it vigorously – I like my using my hands but feel free to use a spoon if you prefer. Set aside for 30 minutes, or in the fridge for 4 hours or so.
Blanch spinach or kale in boiling water, cool and chop a little.
Stir in:
1 clove minced garlic
1 tsp sesame oil
1/2 tsp salt
10 ounces (280 gr) of sweet. potato starch noodles (Dangmyeon) – cooked acording to package
Sauce for noodles:
1 tbsp sesame oil
1 tbsp soy sauce
2 tsp sugar
Once noodles are cooked, drained and rinsed, cut them into smaller pieces and stir with the sauce. Set aside.
1 onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
3 garlic cloves, diced
3 scallions, cut in 3 ” pieces
1 pack of baby spinach or kale (as much as you like, really)
bean sprouts (as many as you like)
OPTIONAL:
raw carrot strands
slivered snap peas
pea shoots
cucumber, thinly sliced
Japchae sauce
2 tsp sugar
1/2 tsp freshly ground pepper
2 1/2 TBSP soy sauce
1 TBSP sesame oil
1 TBSP gojuchang (korean spice paste)
Stir well in a large bowl. Taste and adjust for seasoning. I usually use low sodium soy sauce but using Gluten Free soy sauce, now that Stella is Celiac, we are all learning to cook without any wheat in our products, so initially I found this a bit salty, I adjusted with a little rice vinegar and touch of oil. (Basically, the vinaigrette I had made and in the fridge)
UPDATE – see below for a sauce suitable for all gluten free folks – it was so good!
Time to stir fry the veg!
In a wok or large fry pan heat vegetable oil and stir fry onion and red pepper until soft and set aside. Then stir fry any other vegetable you choose to add.
I like to have a mix of raw and stir fried veg……
Heat wok again and add some vegetable oil – stir fry the meat, and add in the bean sprouts and kale or spinach, fry just until softened. Add back the red pepper, onion, garlic mix as well as the cooked noodles. Toss well to warm everything through and then add to the bowl with the sauce, mixing well
Once you have everything prepared, toss it all with the sauce. My usual tactic is to put all the veg in the bowl and then gradually add the sweet potato noodles, that way I don’t overload the bowl with too many noodles. Just ask Mike, I’m guilty of cooking more noodles than needed – always.
Sprinkle with toasted sesame seeds and chives or green onions for a little color.
Sit back and enjoy! Pour yourself a glass of well deserved wine.
Todays version included sautéed mini bok choy. You could easily call this a clean out the fridge noodle dish, anything goes! This doesn’t have any meat in it at all, I felt like some Korean grilled chicken thighs – a bit of sweet, spicy and char makes it perfect. That is on the grill separately. If you leave it as is, you’ve got a great vegetarian dinner!
This was all the sautéed vegetables in tonights dish – each in the pan at separate times. I know, I’m fussy that way – go ahead and throw it all in at once if you like, and let me know if it makes any difference …. haha
Here are the raw veg – along with the cooked sweet potato noodles. – today was spiral carrots, bean sprouts, pea sprouts and slivered snap peas.
JAPCHAE SAUCE GLUTEN FREE VERSION
3 TBSP GF soy sauce
1 TBSP brown sugar
1/2 TBSP sesame oil
Whisk together until the sugar is dissolved. I added a bit of chili oil for a little kick, but honestly, this was fantastic, and we all loved it.
If you can find gojuchang free of malt barley, then you could just use the original sauce recipe.
chattykathychatsandcooks 