WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Sunday, April 21, 2013

Chicken Pupusa- corn-free, gluten-free, dairy-free, soy-free


This was inspired by a FoodNetwork program we were all watching the other night. Abby decided I could convert it, she was right. Traditionally the dough is corn,oil and water. Clearly that would not work! I remembered though the gluten free bun dough I used for Abby's sweet red bean buns. The dough worked well steamed or baked so took a guess it would work just as well fried, and it did! Really not a pupusa but in our world it is now!

Anything fried is a rare thing in our house. First, my Mom just never fried, I honestly never knew you could cook a hamburger in a frying pan until my stepmom moved in- I had only had hamburgers off a grill or a broiler up until then. Secondly, Abby just doesn't tolerate fats well. She was able to eat more of the filling then the bread, but enjoyed what she could eat and would like us to make these again.

Traditionally the fillings seem to be mostly pork, something we cannot use. So chicken it was! We opted to use a spicy, mexican kind of flavor, but you could make these more asian, or greek or even as a sweet dessert with the right fillings.


Chicken Filling:
1 boiled, shredded chicken breast(or two if you would like more filling)
1 diced sauteed onion
1 diced and sauteed jalapeno
1 diced and sauteed red pepper(feel free to add tomato,but since Abby cannot have tomato we opted for diced red pepper)
1/2 cup coconut sour cream or coconut yogurt
1 teaspoon red pepper
1 teaspoon cumin
salt to taste
pepper to taste
(cilantro is terrific, but Abby and Sara are allergic so we used it for a garnish for those that could eat it.)

Boil and shred your chicken. In a bowl add sauteed vegetables and spices. Mix in coconut sour cream. Split in half. Reserve half for topping the pupusa when serving. The other half of the chicken filling you place in food processor or blender and pulse- a chunky paste. (you don't have to puree the filling, but if you don't the chunks tend to rip the dough when you are shaping it.)



Navy Bean filling:

1 cup well cooked and drained navy beans
3 cloves roasted garlic
cumin
salt and pepper.

I place all in a bowl and use a fork to puree it roughly.

Gluten-Free dough:

(works well for red bean buns too!)

This gluten-free dough works for steaming,baking and frying.


1 1/2 cup gluten free all purpose flour blend
1/2 cup chickpea flour or millet flour
1 teaspoons baking powder
1/2 teaspoon salt
package active rise yeast
1 cup unsweetened rice milk(homemade, or milk of your choice)
1/4 cup grapeseed oil
2-3 tablespoons sugar



1)Add the gf flour,chickpea or millet flour, baking powder, salt, to bowl and Whisk to combine.

2. In a small saucepan over medium heat(or microwave), warm the milk, oil, and sugar, stirring until melted and warm, about 1 minute. Add yeast to proof.

3. Make a well in the middle of the flour mixture, pour in the warm liquid yeast mixture, then stir to combine well. The dough will be soft and sticky more thick batter then dough.


Cover tightly and set aside for 10 minutes, till it firms up slightly. The dough is now ready to shape your buns.(if too sticky to form into ball and flatten add a bit more flour, if too dry and it cracks too much a bit of warm water)

Make sure you have the filling of your choice ready before shaping dough. Separate dough into aproximately 8-9 balls. Flatten ball into a pretty flat disk, put a spoonful of pureed chicken and veggie filling and a spoonful of bean filling in the center. Work and mould the dough to close over filling and seal by molding and working it gently(keep round shape) flatten as far as you can without the filling spilling out.


In a medium heat skillet fry in grapeseed or coconut oil for aprox 3 minutes on each side. Drain on towels. Serve with salsa,chili sauces, coconut sour cream,fresh cilantro, or fresh green onion. I used a hatch green chili sauce(abby cannot have because it was not homemade), some of the filling I reserved, and coconut sour cream. Abby said it was great with just the filling and coconut sour cream.

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