Served on a pretty plate is a delicious Smoked Salmon Quiche with a flaky gluten free crust. This was, and I'm saying was - since there's only one slice left, very delicious. No complaints from dad or hubby or me for that matter. . Yum! Why the gluten free crust? I'm not allergic to wheat or gluten but I do like other grains and with so many options out there now that are healthier - way not? Our son was talking to us about wheat consumption and how it isn't as healthy "the whole grain theory - (wheat) in-particular " as you may think. Some people definitely have an intolerance to it - as stated I haven't myself - I just happen to like the gluten free recipes out there even though I do make very good breads etc.
Below is an interesting link our son told us about with a few other FYI (s). I would also mention that others believe sprouting wheat, other grains and nuts are the best way to consume them. You can sprout, dry and make into your own flour to bake with. The idea behind sprouting is that it releases the enzymes that aids with your natural digestion in turn having less allergic reactions; also being healthier for you. All very interesting to me and worth studying. I myself, as well as, most of my family choose to eat as healthy as possible - just that some of us have a different take or opinion as to what that ( healthy) is. :) I'd love to share more on that but to much for now, you can check for yourself with a few sites listed. On to the recipe!
Gluten - Free (Truly a flaky) Crust I found here.
1 C Tapioca flour plus 1/4 + for rolling out.
1 C Sorghum (I used Bob's Sweet Sorghum)
2 tsp. xanthan gum (it acts as a gluten)
1 1/2 tsp. sea salt
3/4 C cold unsalted butter - cut into 1/2 -1" slices
1 tsp. apple cider vinegar (I use Braggs)
4-6 Tbsp. whole coconut milk at room temp. I used reg. milk
You prepared it as you would when making a reg. crust. Incorporate the dry ingredients - and with hand pastry mixer cut in the butter. When it resembles small crumbs or peas, add vinegar and milk a little at a time. I didn't use all the milk I used about 4 1/2 - 5 Tbsp. You can also use a food processor go to original recipe listed above. Roll out as normal I rolled it out onto parchment. It was easy to work with and forgiving if you needed to patch. Makes 2 single pies or one with top.
Bake according to you fillings recipe or by its self to add filling (425 degree - prick with fork and bake for 17-20 minutes. Cool
Smoked Salmon Quiche
1 prepared pie crust (of your choice) I used a spring form pan, it's a long story. :)
4 ozs of smoked salmon - chopped *see note
1 shallot minced, I thinly sliced
1 C gruyere cheese, shredded * see note
1 Tbsp. flour (I used Tapioca since I was gluten free with this).
1/4 - (I used up to 1/2) freshly grated - it does make a difference.
1 C milk *s/n
1 C cream *s/n
4 large eggs
1/4 tsp grated nutmeg
1/4 tsp each of salt and pepper
Preheat oven to 375 F - Bake pie crust shell for 10 min. I pricked it with forth tines. (You will want to prepare everything before crust is in oven - time everything - so it can go into a warm crust to finish baking. Again bake 10. Then reduce oven to 350 F.
In bowl whisk together egg, liquids and seasonings. In another bowl mix together cheese, shallots with flour - I fluffed.
Sprinkle the cheese mixture and salmon over the bottom of the WARM pie shell.
Bake on the middle shelf until quiche is lightly browned and knife inserted 1" from the edge comes out clean. I baked about 5 minutes longer.
The center will set, but soft like gelatin (it will set after removed from oven).
Transfer to baking rack and cool. Serve warm or at room temp.
smoked salmon was from Ketchikan, Alaska a Christmas gift from son and daughter. It was packed for Wayne Jackson F/V Ocean Pearl. Isn't listed on the link and he didn't have a website on email address, but there are plenty of other to choose from. Alaskan is the best!
On the milk / cream you can use what you prefer you can also sub with half and half. I have made many quiches in the past and this is a keeper. Orginal recipe found on Yummly.
Foods To Avoid For Gluten Free Also check at this site "Too Much Wheat In Your Body."
Inflammation - Women to Women
GNOWFGINS :) Sprouting/soaking grains and fermenting. "Great stuff!"
Nourished Kitchen :)
There's pro's and con's to everything it seems. I've always tried my best to eat as close to how God intended and in today's world it can be difficult but I don't believe totally impossible either. I'd love to here from you and if I can help in some small way let me know.
BTW - none left now - such a long post I had to take a break; oh and feed the chickens that have proved the lovely eggs! Enjoy~