I have been attempting to go “gluten free” for a while now, it seems that in some ways it is a simple task to eliminate wheat from your diet. True. But… so many things have wheat in them.
Take for instance, white sauce. A base for so many dishes, yet it contains flour as a thickener.
So I got to thinking. What about oat flour? It is a thickener, easily accessible and you could make it your self in a pinch. I mean, most people have oatmeal in the cupboard.
So I decided to try it. I make my own oat flour by blending it until smooth. Then I sift it and store it in my flour bin, which now does not contain any wheat… or gluten. Ready to go for my favorite recipes.
Gluten Free Chicken Alfredo
Place in blender and swirl till smooth:
2 Cups milk
2 T. (heaping) oat flour
1/2 cup gouda cheese
1/2 cup cream cheese
1 gluten free vegetable or chicken bullion cube (be sure it is MSG free)
1 t. garlic powder or more to taste
salt/pepper
spice blend (I like to use italian herb blend)
optional for spice: cajun seasoning
Saute in Wok:
1 onion chopped
3/4 cup butter
1 cup chopped baby asparagus
when onion is clear put in chopped chicken. (4 chicken breasts)
When chicken pieces are free from the pink raw look, swirl the blender once more to mix the cream sauce really well.
Pour slowly into chicken mixture while stirring.
Simmer till thickened. If you feel it is getting too thick, you can add white wine. (1/2 cup)
Serve over your most delicious gluten free pasta, steamed vegetables, baked potato or rice.
Julie Hughes Recipes 