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	<title>gfe--gluten free easily &#187; vegetables</title>
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	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<title>Corn and Butter Bean (or Lima Bean) Casserole</title>
		<link>http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/</link>
		<comments>http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/#comments</comments>
		<pubDate>Fri, 03 Dec 2010 17:31:25 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[25 Days of Christmas]]></category>
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		<category><![CDATA[Fight Back Friday]]></category>
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		<category><![CDATA[casserole]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7820</guid>
		<description><![CDATA[Corn and Butter Bean (or Lima Bean) Casserole

¼ cup butter (dairy or non-dairy)

¼ cup gluten-free flour mix

1 ½ cup milk (dairy or non-dairy)

½ cup finely chopped onion

½ cup shredded cheddar cheese (optional--see notes; dairy or Daiya)

1 can white shoepeg corn (11 ounces or more; or equivalent frozen amount, if available)

about 8 ounces or so of frozen Lima beans or butter beans, cooked

1 cup of crunchy topping (almond flour mixed with olive oil and browned, stuffing, crushed potato chips, or similar; see notes)

In a double boiler, make sauce of butter, flour, and milk. Stir fairly often until mixture, thickens into a sauce (about 15 minutes).

Add onion and cheese (if used).

Layer 2-quart casserole dish as follows (I use a Pyrex glass loaf pan), half of shoepeg corn, half of beans, and half of sauce. Repeat. Top with your crunchy topping of choice; see notes.

Bake at 350 degrees for about 20 minutes. Increase oven temperature to 375 degrees for another 5 minutes or so if additional browning of casserole top is needed.

Shirley’s Notes: I used 1 1/2 cups of baby lima beans when making the casserole shown in the photo. I hate the fact that the canned corn now contains sugar, but since you drain the liquid, I figure for this one recipe, it can't be too bad for you. The original recipe called for a 17-ounce can of corn; the can is now 11 ounces in my store! That's definitely a sign of the times, but 11 ounces still is plenty. If you omit the cheese, you will probably need to reduce your milk amount slightly to ensure that your sauce thickens enough. Sweet rice flour is great for thickening (e.g., gravy) and could be probably be used in place of the gluten-free flour mix. I used my standard gluten-free flour mix of 3 parts Asian white rice flour and 2 parts cornstarch. (I make this flour mix in large batches and measure out as I need it.) The original recipe called for a topping of Pepperidge Farm stuffing mixed with 1 to 1 ½ sticks of butter. Obviously, that’s not gluten free, or even a particularly healthy topping. Usually I mix almond flour with a little olive oil or butter, broil about a minute (literally) until brown, and then sprinkle over the top of the casserole. You can skip the broiling step, but I like the browned look it adds. If you make stuffing a day ahead of your meal, you can reserve some for topping this casserole. Other topping possibilities are gluten-free bread crumbs or crushed gluten-free crackers. Crushed potato chips or tortilla chips can also be used. Sometimes choosing one of those latter toppings can make this recipe more appealing to children. You can omit the onion for those who hate them, but the small amount of onion really makes this recipe in my opinion.  And, even non-onion-loving Son enjoys this recipe. Last, as always, if you are not eating gluten free, you can use any flour you choose. I'd still recommend a lighter, finer flour.

Adapted from a recipe from one of my mother-in-law's cookbooks; exact source is unknown]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>&#8220;Everything&#8221; Soup and Cornbread</title>
		<link>http://glutenfreeeasily.com/everything-soup-and-cornbread/</link>
		<comments>http://glutenfreeeasily.com/everything-soup-and-cornbread/#comments</comments>
		<pubDate>Sun, 08 Feb 2009 20:10:45 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
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		<category><![CDATA[cornbread]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=532</guid>
		<description><![CDATA[Flat and Firm Cornbread

1 cup yellow gluten-free corn meal
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk (see notes below)
1 large egg
2 tablespoons butter, melted (or dairy-free equivalent, for dairy-free version)

Mix dry ingredients.  Stir in other ingredients.  Pour into greased 8-inch round cake pan.  Bake 30 minutes at 350 degrees. Cornbread will be golden brown (as shown in picture above) when ready.  You can also test for doneness by the usual toothpick test. Let cool for 5 minutes. Remove from pan. Cool a bit more and then cut into wedges. (I like to use a serrated knife.)

Shirley’s Notes: You can make your own “buttermilk.” Put 1 tablespoon of vinegar or 1 tablespoon of lemon juice into a measuring cup. Add enough milk to make 1 cup. Let sit 10 minutes. Either dairy or non-dairy milk will work. I really like this method because you can use ingredients on hand, it’s economical, and, in my opinion, the taste is pretty much the same as if you had used real buttermilk. Or, you can use Saco Buttermilk Blend and water. Saco states that their buttermilk blend is gluten free. (I’ve used this product successfully, with no issues in the past.)

Rather than baking 30 minutes in a cake pan, another option is to pour batter into a preheated, greased cast iron skillet and then finish the baking process in the oven. It only takes about 15 – 20 minutes to bake using this method and you get the bennies from baking using cast iron.  By the way, my cornbread looks quite thin because I used a 9-inch cake pan. It was just “happenstance,” but the cornbread obviously does go a bit further when a 9-inch pan is used and I don’t think anyone feels deprived with his portion.

This recipe was adapted from one on the celiac listserv.]]></description>
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		<slash:comments>43</slash:comments>
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