Preparation
Directions: Prepare Dutch oven by oiling well with olive oil. Combine yeast, sugar and warm water to activate yeast. Let sit for 15 minutes. Combine dry ingredients.
Add yeast mixture to dry ingredients. Add apple cider vinegar, then the eggs, one at a time, then the olive oil. Mix well between additions. Pour in the club soda in a slow drizzle, adding just enough to wet all the ingredients completely. The dough should feel soft and firm. Turn out onto a surface floured with rice flour and knead well. Gluten free dough is much looser than wheat flour dough. Place dough back in mixing bowl and cover with a towel. Allow to rise in a warm place for about 1 hour.
Meanwhile, after dough has risen about 30 minutes, start your baking fire, using charcoal briquettes. Allow your Dutch oven to sit, covered, in the fire to heat up. When dough has risen, place it in your well-oiled, hot Dutch oven. Set your Dutch oven back into its spot among the charcoal briquettes, surrounding Dutch oven. Place 10-12 briquettes on the lid of Dutch oven. Allow to bake approximately 30-40 minutes (baking time varies depending on fire temperature.) Check on bread at anytime while baking.
Remove bread, slice, slather with butter.
Ingredients
2 tsp. active dry yeast
1 tsp. xanthan gum
1 tsp. sugar
2 tsp. baking soda
1/2 cup warm water
1 tsp. salt
1 1/2 cups sorghum flour
1 Tbsp. apple cider vinegar
1 cup brown rice flour
2 eggs
1/2 cup tapioca flour
2 Tbsp. olive oil
1/2 cup potato starch club soda
2 Tbsp. flaxseed meal (optional)
Gluten Free Sorghum Bread
Directions: Prepare Dutch oven by oiling well with olive oil. Combine yeast, sugar and warm water to activate yeast. Let sit for 15 minutes. Combine dry ingredients.
Preparation
Spray 12-inch Dutch oven with vegetable oil cooking spray. Cut or tear the tortillas into bite-sized pieces, if desired, and layer 1/3 in the bottom of the prepared Dutch oven. In a skillet, saute the onion and garlic until translucent. Measure out one cup of the enchilada sauce and set aside. Add the remaining enchilada sauce and green chiles to the skillet. Drain chicken and add to the skillet, breaking up the chicken chunks with a fork. Simmer over low heat for 5 min., stirring occasionally.
Remove from heat and stir in olives. Spoon half of the meat mixture over the tortillas in the Dutch oven. Sprinkle with one cup of the cheese. Layer half of the remaining tortillas over the cheese, cover with the remaining meat mixture. Sprinkle one cup of the cheese. Layer the remaining tortillas on top, then spread on reserved enchilada sauce. Sprinkle top with remaining 1/4 cup of cheese and the chives. Cover the Dutch oven, place over coals and place 10 coals on the lid. Cook for about 30 minutes, or until bubbly and cheese is lightly browned. Serve with sour cream, if desired.
Serves 8 to 10
Ingredients
10-12 corn tortillas (6-inch)
1 cup chopped onion 2 cloves garlic, minced
2 Tablespoons olive oil 1 can (28 oz.)
green enchilada sauce1 can (4 oz.)
1 small can of sliced olives
2 1/4 cups shredded cheddar cheese
2 Tablespoons snipped chives
vegetable oil cooking spray
white chicken meat 1 can (2 1/2 oz.)
Day of the Dead Chicken Enchiladas
Spray 12-inch Dutch oven with vegetable oil cooking spray. Cut or tear the tortillas into bite-sized pieces, if desired, and layer 1/3 in the bottom of the prepared Dutch oven. In a skillet, saute the onion and garlic until translucent